Royal Victoria cook book

BOSTON CREAM.—Make a syrup with 4 pounds of white sugar and 4 quarts of water; boil; when cold add 4 ounces tartaric acid, 14 ounces essence lemon, and the whites of 6 eggs beaten to a froth; bottle. Add one wineglass of the cream to a tumbler of ice water with sufficient carbonate of soda to make it effervesce. Mrs. 8. M. WELLS. CHAMPAGNE JELLY.—Take 1 ounce of gelatine and dissolve in a little cold water, 1 pound of sugar, a little prepared cochineal to color it. Then add a pint of boiling water, boil up for a minute with the yolk, white and shell of 1 egg. Strain through a clean flannel bag that has been dipped in boiling water. Add 1 pint of champagne. Set in moulds that have been previously dipped in cold water. Set on ice. Port wine may be used instead of champagne. Mrs. M. SHANACY. WHIPPED CREAM.—Take 1 quart of thick, fresh cream, and put to it an ounce of powdered sugar, a small glass of white wine and a tablespoon of good brandy, whisk it to a stiff froth. Then let it stand to settle. Take it off and place in dish for use. Mrs. M. SHANACY., PRUNE WHIP.—Sweeten to taste and stew ? pound prunes. When perfectly cold add whites of 4 eggs beaten stiff; stir all this together still light. Putin a dish to bake 20 minutes. When cold serve with good cream, fresh or whipped. Mrs. W. AULT. LEMON SNOW.—Dissolve } of a small sized box of gelatine (Coy’s) in a pot of boiling water. When cool add 2 cups sugar, then beat to a stiff froth the whites of 3 eggs. Mix all together, finally add juice of 2 large lemons. When it begins to stiffen beat till it becomes white, then turn into a mould. Mrs. W.: AULT. GINGER CREAM.—Half pint rich cream, } ounce gelatine, $ gill cold water, 3 tablespoons ginger syrup, 1 tablespoon sifted sugar, 1 teaspoon ground ginger and a little preserved ginger cut up in small pieces. Soak gelatine in water and when melted add to the well-beaten cream, then add the ground ginger and sugar mixed in the ginger syrup. When it is beginning to set, add the ginger and put in wet mould. Excellent. Mrs. H. H. Morris. FLUMMERY.—Boil 1 quart new milk and add to it the grated peel of 1 large lemon, 3 tablespoons fine sugar, and 6 eggs beaten for 10 minutes ; let it boil for 5 minutes, stirring it rapidly so that the eggs will not curdle; set the dish in a pail of ice water and strain it when nearly cool. Soak 2 ounces gelatine in 1 pint cold water for } hour, add to it 1 teacup white sugar, and set over the fire to boil, stirring it often. Put the dish of jelly into a pan of ice and whisk it with an egg-beater to a froth. When nearly cold, beat in the custard, a little at a time, and when all is beaten in, turn in a wineglass of white wine and beat all together. Put into moulds wet with ice water. This should be made a day before it is needed. PINEAPPLE CREAM.—One can pineapple, 1 teacup sugar, 4 box gelatine dissolved in $ cup cold water. Mix juice of pineapple and sugar with the soaked gelatine and simmer 20 minutes. Cut pineapple in squares and stir into A pint whipped cream; then add cooled juice and gelatine, mix till it begins to get thick. Wet a mould and pour mixture into it. This refers to a small can of pineapple. Mrs. PEARCY. APPLE MERINGUE.—Stew apples dry with butter, sugar and spice. Put into a dish when nearly cold, and cover with a cake frosting. Bake 3 minutes and serve with cream. Mrs. A, URQUHART. APPLE SNOW.—Mash the pulp of 3 large baked apples with a silver spoon. Add 1 cup sugar and the beaten white of an ego. Flavor and beat $ hour. Serve with or without custard. | Miss CAMPBELL.