The Portland Woman's Exchange Cook Book

Core and quarter but do not pare 3 large apples. Stew till soft and rub them through fine sieve. Add 1 teaspoon lemon juice. Beat stiff the whites of 3 eggs, add 1/2 cup fine sugar, beat again, add the apple and beat till like snow. Pile lightly in glass dish, garnish with jelly. Serve cold with boiled custard and shredded almonds. Boiled Soft Custard. Scald 1 cup milk. Beat yolks of 2 eggs with 2 small tablespoons of sugar and a pinch of salt. Pour the hot milk slowly over the mixture and stir in double boiler until smooth and thick ilke cream, add |/2 teaspoon vanilla. Mrs. E. C. Shevlin. Berries and Cheese. One pint of cottage cheese run through a colander; then add cream gradually until the mixture is smooth and the consistency of whipped cream. Serve with strawberries or raspberries and sugar. It is also very good with strawberry jam. Miss Weidler. Caramel Custard. Caramelize 1 cup sugar rather brown; add very slowly 1-3 cup boiling water; return to flre and cook to consistency of syrup; set aside. Scald 1 pint of milk in double boiler; pour slowly over 3 eggs that have been beaten with 3 tablespoons of sugar. Add caramel; return to fire and cook, stirring all the time until custard coats the spoon. Add tiny bit of butter and pinch of salt. When cool flavor with vanilla. Serve in glasses, whipped cream on top. Garnish with candied fruits if desired. Mrs. Willard Herring. A Celebrated Tipsy Charlotte. Take sufficient lady fingers to fill your glass dish; 1 lb. of almonds, blanched and split; fill a bowl about two-thirds full of Sherry wine, add one-third water, sweeten to taste; split the lady fingers lengthwise and dip them into the wine; arrange a layer in bottom of your dish, then a layer of almonds, and so on, until your dish is nearly full. Make a custard of 5 eggs to a quart of milk, flavor with almond. When cold pour over your lady fingers; let stand 1 hour. If you can procure it whip 1 pint of triple cream to a stiff froth and put on top of dish, dotting it here and there with minute triangles of currant jelly. Mrs. Martin Winch, Chestnut Cream. (Creme aux Marrons.) Remove the shells and skins from 1 pint of fresh chestnuts. Boil until very soft; drain thoroughly; mash, sweeten and flavor with vanilla ; set away to get cold. Meanwhile prepare a stiff whipped cream, of which take about twice as much in bulk as you have of mashed chestnuts; whip in the chestnuts when thoroughly cold and heap in a glass dish. The chestnuts may also be placed in a layer in the Bottom of the dish with the cream over them, but the first arrangement is preferable, easily made and excellent. Miss von Destinon. Chocolate Custard. Heat 1 quart of milk to boiling. Beat the yolks of 3 eggs with V/i cups sugar. Cut into bits enough chocolate to fill 1 cup and dissolve in a little hot water. Take 4 even tablespoons of cornstarch and dissolve in a little cold milk. Mix CUSTARDY THINGS 155 all well with boiling milk and cook until thick. When cold the custard should be the consistency of thick cream. Add 3 tablespoons sugar a little at a time to the whites of 3 eggs, and beat until very light. Spread over top of pudding. Serve cold with cream and sugar. Mrs. H, W. Corbett. Delicate Dessert. One pound marshmallows soaked in sherry enough to cover for 3 hours; drain off sherry. Beat with fork until in small chunks. Beat in J^ P**^* whipped cream. Put in sherbert glasses with chopped nuts or candied cherries on top. Mrs. D. A. Shindler. Fairy Foam. Whip 1 pint cream and sweeten with 4 tablespoons sugar. Flavor to taste. Fold in 1 cup diced pineapple, 1 dozen marshmallows cut in pieces, Yz cup walnuts. Serve in glasses. A . A . A • Indian Dessert. Slice bananas lengthwise and spread with strawberry jam. Pour over this a wineglassful of sherry and cover with whipped cream.