The Raleigh cook book

Heat the milk to boiling; beat together the eggs and sugar and stir into the hot milk. Stir until the mixture thickens; remove from fire, flavor to taste, and serve hot. Fruit Sauce.—% cup hot water; % tablespoon butter; 1-3 cup sugar; 1 cup fruit syrup. Bring slowly to a boil the hot water, sugar, butter and fruit syrup. Skim, strain and serve hot with fruit roll or fruit dumplings. Chocolate Sauce (Ice Cream).—Serve hot. 14 cups water; 1 cup sugar; 1 teaspoon vanilla; 1 teaspoon cornstarch; 2 tablespoons cocoa; tiny pinch salt. Boil water and sugar together for two minutes, add cornstarch dissolved in a little cold water, stir and boil until clear; add cocoa dissolved in a little hot water, add the salt. Boil three minutes longer. Take from fire and add vanilla. LIGHT DESSERTS. Orange Sponge—% pint orange juice; % pint sugar; whites 3 eggs; 1-3 box gelatine; 1-3 cup cold water; 1-3 cup boiling water. Soak the gelatine in the cold water and let stand until soft; then add the boiling water. Then add sugar and orange juice. Set aside until cool and thick, then whip in the well beaten whites. Sauee for the Orange Sponge.—Yolk of 3 eggs; rind of 1 orange grated in the sugar; 3 heaping tablespoons of sugar; 1 pint milk. Heat the milk, add ingredients and cook until thick. Sago Cream.—Wash 1 cup of sago; put on fire with enough water to boil it thick and soft. Make a boiled custard, mix in the sago, sweeten and flavor to taste. Put in glasses to serve and grate nutmeg over each. Apple Tapioca or Sago.—1 cup tapioca or sago. Wash one cup of tapioca or sago, cover with cold water and soak half hour. Put in a double boiler, add one quart boiling water and boil until transparent. Pare and core enough apples to cover the bottom of baking-dish; fill the spaces from which the cores were taken with sugar; pour the tapioca or sago over, and bake in moderate oven thirty minutes. Serve cold with sweetened cream. Fruit Tapioea.—1 cup tapioca; 1 quart any kind of fruit. Wash the tapioca and soak over night. In the morning put it on the fire with one pint of boiling water and cook until the tapioca is soft and clear. Stir the fruit into the boiling tapioca and sweeten to taste. Take from the fire and turn into the serving dish, and set away to cool. Serve with sugar and cream. The quick or instantaneous tapioca does not need to be soaked. Bavarian Cream.—1 quart cream; % box gelatine. One quart cream sweetened and seasoned, then whipped. Onehalf box of gelatine in enough milk to cover well; put on fire and stir until dissolved. Now mix milk and cream, a spoonful of each, stir slowly till it is all mixed. Put in cups or dishes and place on ice to harden. Fruit Bavarian Cream.—1 pint can, or 1 pint fresh fruit; 1 pint cream; 4% box gelatine; 1 cup cold water, Cover the gelatine with the cold water and soak half hour. Press the canned fruit through a colander; if fresh, first stew and sweeten and press through colander. Stir the gelatine over boiling water until dissolved. Add the gelatine to the fruit, mix and pour into a bowl] and put on ice until it begins to thicken. Whip the cream and stir in carefully until thoroughly mixed. Turn into a mold and stand in cold place to harden. LIGHT DESSERTS. 49 Caramel Custard. sugar; 1 teaspoon vanilla. Heat milk and add the well-beaten eggs, and then the sugar; as soon as it cncus put in molds or cups and set in a pan of hot water to bake. S Zaye “West i, Caramel Sauce.—™% cup sugar put in Saucepan to brown and melt; then add 1% teacup boiling water and simmer ten minutes. Flavor with vanilla. Strawberry Shortcake.—1 large tablespoon butter; 1 egg; 2 tablespoons sugar; 3 cups flour; 2 even teaspoons cream of tartar; 1 cup milk; 1 small teaspoon soda.