Southern Recipes

thicken a little, then sweeten and flavor to taste. Lay slices of sponge cake in a pudding dish, pour over them this custard, let it bake, dien have an icing made of the eight whites well beaten and four tablespoonfuls of sugar; spread over the pudding when done and brown slightly. BROWN SUGAR TRIFLE One pint of brown sugar, and a half a cup of hot water with a pinch of salt, boiled to a syrup, half a box of gelatine dissolved in cold water (enough to cover the gelatine) for half an hour, half a pound of walnuts. Pour syrup on the gelatine, add the nuts, which must be chopped fine, and cool until it jellies, but not too stiff. Beat stiff the whites of four eggs, stir into gelatine mixture and pour into mold. Serve with a custard made from the four yolks, or from whipped cream. MISCELLANEOUS HOLLANDAISE SAUCE Reduce half a gill of vinegar into which a coffeespoonful of white peppercorns have been added, remove it from the fire and pour about half a gill of cold water, five egg yolks, two ounces of butter, salt and grated nutmeg. Set the saucepan into a large pan containing boiling water or on a very slow fire. Stir constantly with a wire egg-beater and as soon as the sauce thickens add in small pieces six ounces of butter until all is consumed; squeeze in the juice of one lemon and if the sauce is too thick, add a little more water to it. Strain, put into a vessel, in a fain marie, until ready to use, then stir briskly and serve. EGG TIMBALES IN PIMENTO CASES For lunch or supper. Butter eight or nine fluted timbale molds very thoroughly and line each with a canned pimento. Trim (with scissors) the top of each pimento neatly to form a perfect edge. Beat six eggs without separating, add a scant teaspoonful of salt, a teaspoonful of chopped parsley, twenty drops of onion juice, and a half cup of milk; stir until well mixed; use this to fill the pimentos. Set the molds on paper in a baking pan, pour boiling water into the dish around the molds, bake until the centers are firm, do not allow the water to boil, be sure that the egg mixture comes to the top of the pimento. Serve with cream sauce. Color sauce green. EGG-NOG Allowing one egg to each person, beat the yolks and whites separately. Beat the yolks until creamy, then beat in the sugar (granulated), one tablespoonful to each egg, beat until very light, then add whiskey (three tablespoonfuls to an egg), drop it in slowly to the yolks and sugar, beating all the time; then add whites which have been beaten to a MISCELLANEOUS 59 stiff froth. A half cup of whipped cream to each egg adds very much to the goodness. PEACH BLOW Peel peaches and cut up fine, sugar and pour over some whiskey (to taste) or better still, brandy. Let stand for several hours then serve in a glass with crushed ice, mixing well together ice and peaches. FOR AFTERNOON TEA Put into a bowl two slices of preserved pineapple and cover well with rum. Let stand five or six hours, then cut up pineapples in small pieces and put a teaspoonful of the rum and a small piece of pineapple in each cup of tea. A NICE CHEESE DISH A medium sized piece of Roquefort cheese, butter or cream cheese; as many drops of tobasco sauce as there are people to be served, a liberal quantity of Worcester sauce, a little mustard, salt and pepper (blacic and red) , a little paprika, a wineglass of sherry. Mix all these thoroughly and serve with salads. Make into balls or a pyramid. • Mmr JVLEP