Southern Recipes

One cupful of fruit juice, one and a quarter ounces of gelatine, the whites of two eggs. Dissolve gelatine in a little water (about three- fourths of a cup) , add the juice and let it cool. Whip the whites of the eggs to a stiff frothi add them to the rest and whip together. Put into a mold and set at once on ice. Serve with whipped cream or a custard. SNOW PUDDING The juice of three lemons, one cup of sugar, whites of three eggs, one-half package of gelatine. Let the gelatine stand half an hour in a pint of cold water, then pour that off and add a pint of boiling water. Beat the eggs and sugar well, then add the lemon juice and gelatine and beat until it looks like snow. PUDDING Yolks of six eggs, beaten with six tablespoonfuls of sugar; boil one quart of milk, and add three tablespoonfuls of com starch mixed with cold milk just before the quart of milk comes to a boil; then add this to the yolks and sugar, flavor to taste, bake in a pan; while it is baking, beat the whites and sugar (same amount) and put it on and just let it brown. To be served with cream or cold milk sweetened and flavored to taste. CREOLE KISSES To one pound of powdered sugar, put the. whites of six eggs, one teaspoonful of vanilla. Do not beat the whites until after the sugar I is added, then beat hard until very light. Add one pound of pecans which have been ' picked, only stirring enough to thoroughly mix the nuts. Drop on ungreased paper and bake in a cool oven. SULTANA ROLL Scald one pint of milk, add one cupful of sugar, one tablespoonful of flour rubbed smooth in a little cold milk, and one beaten egg. Stir and cook for twenty minutes, add a pinch of salt, strain and cool. Flavor with one teaspoonful each of vanilla and almond extract and add one quart of whipped cream, color leaf green and freeze. When frozen, line a mold with this frozen cream, and sprinkle with sultana raisins which have been soaked for several hours in brandy. Fill the center of mold with one pint of cream whipped to a solid froth, adding to it half a cup of powdered sugar and a tablespoonful of vanilla. Pack in Ice and salt, let stand for two hours. Claret sauce served with this: Put one cupful of sugar and a quarter of a cupful of hot water over the fire, stir until it slightly thickens ; when cold add four tablespoonfuls of claret and chill on ice. CAFi PARFAIT One pint of cream, four ounces of coffee beans, six ounces sugar, four eggs (yolks only), one cup of strong coffee. Put the cream, eggs and sugar on stove and whip until it begins to thicken. Add beans and coffee. Let stand one hour or more, put in freezer until stiff, then add one pint of thick cream, maraschino to taste. BAVARIAN CREAM One quart of cream, one pint of milk, onehalf package of gelatine. Take the quart of cream, sweeten with powdered sugar and flavor to taste with vanilla or lemon extract or with a combination of both; whip it up like syllabub; take one pint of milk and half package of gelatine, set it before the fire but do not let it boil or get too hot or burn, only heat it enough to dissolve well the gelatine; when this is done, pour the milk and gelatine into the whipped cream. Line your pans or molds with cake and fill them with the cream. Let it stand until cold and then turn it out of the pan. VENETIAN PUDDING Butter a mold, line it with preserved ginger, pineapple, dried cherries or any sweetmeats. Make a rich custard with half a pint of cream to one pint of milk, the yolks of eight eggs, add one ounce of dissolved gelatine, sweeten the custard and when nearly cold pour into mold and set on ice. Turn it out when you serve it and pour cherry brandy around it or any red fruit juice, sweetened and flavored with small glass of brandy or wine. ORANGE CREAM