Royal Victoria cook book

ARROWROOT AND GINGER MOULD.—Mix $ teacup of arrowroot with $ pint cold milk; put 1 pint milk into a saucepan with 2 ounces sugar and flavor with vanilla ; when the milk boils, add the arrowroot; stir all the time and boil 10 minutes. Ornament a mould with preserved ginger, fill up with the arrowroot. Serve cold with the juice of the ginger poured round. Mrs. Way. CHARLOTTE RUSSE.—One cup milk, 4 cup sugar, 4 ounce gelatine soaked in 4 cup cold water for 30 minutes, 1 pint cream, 1 teaspoon vanilla, 1 dozen lady fingers. Mix sugar and milk and put on the stove; bring to the boiling point, then add gelatine ; let stand on stove until dissolved but not boiled. Strain and set aside to cool, then whip the cream and add to it the vanilla and pour in the gelatine and milk slowly, beating well. Beat until a spoonful dropped back keeps its shape. When nearly set, pour into a mould lined with the lady fingers, and set on ice. F. KING. STONE CREAM.—Chop fine 1 can of pineapple, 1 small cup of sugar, and cook until transparent; soak 1 ounce of gelatine in } a cup cold water, 1 small quart of milk and 4 cup sugar, 1 teaspoon vanilla, + teaspoon pineapple, whipped cream stirred in. REBEKAH OTTON. PEACH CREAM.—Two peaches cut up fine, white of 1 egg, 4 cup icing sugar. Beat well for $ an hour in a cool place. Mrs. WALTER HUNTER. MOONSHINE.—Beat the whites of 6 eggs in a broad plate to a very stiff froth, then add gradually 6 tablespoons powdered sugar, beating for not less than 30 minutes, and then beat in about 1 heaping tablespoon of preserved peaches cut in tiny bits (or some use 1] cup jelly). In serving, pour in each saucer some rich cream sweetened and flavored with vanilla, and on the cream place a liberal portion of the Moonshine. This quantity is enough for 7 or 8 persons. Miss Mary Ross. FLOATING ISLAND.—Make a custard of the yolks of 6 eggs, 1 quart milk, a small pinch of salt, sugar to taste. Beat and strain yolks before adding to the milk. Place custard in a large tin pan and set on stove, stirring constantly till it boils; then remove, flavor with lemon or rose, and pour into a dish (a shallow, wide one is best). Spread smoothly over the boiling custard the well-beaten whites, grating some loaf sugar and cocoanut on the top. Set the dish in a pan of ice water and serve cold. Miss Mary Ross. SNOW SOUFFLE—Beat the whites of 2 eggs to a stift froth ; dissolve 4 box gelatine in a little more than a pint of hot water; 2 cups sugar, and the juice of 2 lemons. When this is dissolved and cooled, stir into it the eggs you have beaten. Beat the whole together until it is white and stiff, and pour around it soft custard. HOW TO WHIP CREAM.—Too rich cream, which _ will hardly pour, will turn to butter, and should be diluted with milk. Too poor cream will not whip well either. Have the cream ice cold, and while whipping stand the bowl in a pan of ice water. Skim off the froth as it rises, and continue until all the cream is whipped. Miss Mary Ross. JELLIED PRUNES.—Stew slowly 2 pounds of prunes till soft in sufficient water to cover them, pour through a colander, return liquid to kettle, add 1 coffee-cup sugar and 2 ounces of soaked gelatine. Remove the stones from the prunes, then return to kettle and stew all together a few minutes and mould. Serve with whipped cream. MRS. SISSONS. BOILED CUSTARD.—Four tablespoons of the corn starch to 1 quart of milk. Mix the corn starch with a small quantity of the milk, beat up two eggs, heat the remainder of the milk to near boiling, then add the mixed corn starch, the eggs, 8 tablespoons of sugar, and a little salt. Boil 2 minutes, stirring and lift from the fire and flavor with vanilla. A. LEwIs.