The Raleigh cook book

Scald milk. Beat yolks, add sugar and salt. Beat whites and add pulverized. sugar. Drop spoonfuls of stiff white on milk or hot water. Cook 2 or 3 minutes and lift out on a plate. Pour scalded milk out on beaten yolks. Cook in double boiler until thick. Strain and flavor. Put in whites on the top and serve cold. Chocolate Custard.—3 pints milk; 4 tablespoons chocolate; 3 tablespoons cornstarch; 2 eggs. Put chocolate in a little milk to boil. Then stir it until smooth and add a little cold milk. Beat up the yolks of the eggs into the remainder of the milk, and pour ail into the chocolate. Stir until it thickens, take off the fire and add sugar and vanilla to taste. LIGHT DESSERTS. Place in a glass dish, and when cold drop on top large spoonfuls of whites of eggs beaten very light with two tablespoons pulverized sugar. When served in glasses a spoonful of red jelly can be added to each glass. Jellied Bartlett Pears.—Neatly pare, halve and core even-sized Bartlett pears; lay them in the bottom of a graniteware pan, spread a cupful of granulated sugar over the top, cover with boiling water and let simmer, closely covered, until tender. Skim out the fruit, strain the syrup and add enough boiling water to make a quart. If there is not a decided flavor of pears, add a teaspoonful of lemon and 2 tablespoons of orange juice and about a half box of gelatine to make a plain gelatine jelly. Pour one-third of the jelly into a wet, round mold, and when nearly firm, lay the fruit, pared side downward, on top of it to form a wheel with the stem ends diverging from the center. Pour the remainder of the jelly over the fruit and put in a cool place to congeal. Serve with whipped cream. Compote of Apples. sized tart apples. Add the sugar to the water and let it boil fifteen minutes. Pare and core the apples; set them in a graniteware pan, pour the syrup over, cover closely and steam over a gentle fire until tender, but not broken. Lift out carefully, arrange in a serving dish, open ends upward, and fill the centers with finely chopped almonds or finely grated cocoanut and raisins. Boil the syrup until ropy, flavor with almond extract, and pour it over the fruit. Serve with whipped cream. If desired, a half box of gelatine with juice of a lemon and enough water to make a quart may be added to the syrup and poured around the apples, instead of the plain syrup. Stuffed Baked Apples.—Wash and core the apples as for baking. Place in baking-dish, fill the centers sparingly with chopped raisins and bits of citron and sugar. 1 heaping cup sugar; 1 cup water; 8 even- Prune Whip.—25 prunes; 4 eggs (whites); 6 tablespoons sugar. Stew the prunes until the juice is almost gone, then cool, stone and chop fine. Whites of eggs well beaten; add the sugar with the prunes. Put in baking dish and bake in slow oven about twenty minutes, or until it puffs up and is brown. Serve with cream. Directions for Cake Making.—Have all the materials ready before you begin. Turn boiling water into your earthen bowl and then dry it quickly and put in the butter, which when beaten will quickly cream. Add the sugar gradually. Then add the beaten yolks. Beat thoroughly and add the milk. The next thing is to add the flour with the baking powder sifted into it. If soda and cream of tartar are used, stir the soda in the milk and the cream of tartar in the flour. Use only enough flour to make the cake light; it is well to learn how the batter ought to look. Add the flavoring and a pinch of salt. The last thing to add is the whites of the eggs beaten to a stiff froth. Whip the cake thoroughly in one direction only. The oven for a layer or cup cake should be just hot enough to color a piece of white writing paper a light yellow after five minutes. Pound Cake.—¾ pound butter; 9 eggs; 1 pound sugar; 1 pound flour.