NO. 8. EASTER DESSERT. M. E. K., Pasa- dena, Cal.— Take one package gelatine, soaked in one pint of cold water four hours; two heaping cups .sugar, three large cups milk, boiling hot; two tablespoonfuls grated choco- late, yolks two eggs, a little prepared cochi- neal, bright red syrup or fruit coloring (I use the latter;) twelve or more empty eggshells✪ Easter Dessert, from which the contents have been drained through a small hole in the end, and rinsed out thoroughly with cold water; vanilla, rose- water and grated lemon peel. Put sugar and soaked gelatine in a double boiler, pour over the :boiling milk. Set over the fire and stir until dissolved. Strain and divide into four parts. Leave one part white; stir into another the chocolate, which has been melted over boiling water; into another the beaten yolks; into the fourth the red coloring. Flavor the COOKING AND OTHER RECIPES. 69 chocolate with vanilla; the yellow with the lemon; the white with bitter almond, and the pink with rosewater or extract of rose. Heat the yellow over the fire long enough to cook the egg. Fill the eggshells with the various mixtures, and set upright in a pan of corn- meal or flour, to keep them steady, and leave till next day. Fill a glass dish more than three-quarters full of nice orange jelly, chopped into sparkling fragments. Break away the eggshells, bit by bit, from the blanc-mange. If the shells have been thoroughly rinsed and left wet, there will be no trouble. Pile the eggs upon the bed of jelly, lay shredded pre- served orange peel or candied citron about them, and surprise the children and "your other half" with them as an Easter dessert. Cream poured over when serving is an im- provement. Blanc-mange that is left after filling the shells may be put into a mold, a layer of each color. This dessert must be kept in a cool place until ready to serve. I begin to save eggshells some time before Easter. The orange jelly can be made on Friday, if it is desirable to do only part of the work on Saturday. It is pleasing to the taste, as well as to the eye, and I always feel amply repaid whenever I have prepared it for my family. NO. 9. FROSTED APPLES. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Cal.— Peel some apples and stew in a thin, syrup until they become tender, but be care- ful that they don't break. Dip in the white of an egg that has been whipped to a stiff froth, and sift powdered sugar over them quickly. Place in a cool oven✪ Frosted Apples to candy, and serve. NO. 10. HEAVENLY HASH. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Cal.— Beat yolks of four eggs till very thick; beat into them gradually one cup of powdered sugar, and one-half teaspoon salt; beat until sugar is dissolved. Add juice of two lemons and beat again. Peel and slice thin six bananas and four oranges✪ Heavenly Hash; put in a deep dish a layer of bananas, then of dressing, then of orange, then again a layer of each, with bananas on top, and pour remainder of dress- ing over it. Serve cold.

AI-modernized reading of the original text

NO. 8. EASTER DESSERT. M. E. K., Pasadena, Cal.— Take one package gelatine, soaked in one pint of cold water four hours; two heaping cups .sugar, three large cups milk, boiling hot; two tablespoonfuls of grated chocolate, yolks two eggs, a little prepared cochineal, bright red syrup or fruit coloring (I use the latter;) twelve or more empty eggshells, from which the contents have been drained through a small hole in the end, and rinsed out thoroughly with cold water; vanilla, rosewater and grated lemon peel. Put sugar and soaked gelatine in a double boiler, pour over the :boiling milk. Set over the fire and stir until dissolved. Strain and divide into four parts. Leave one part white; stir into another the chocolate, which has been melted over boiling water; into another the beaten yolks; into the fourth the red coloring. Flavor the chocolate with vanilla; the yellow with the lemon; the white with bitter almond, and the pink with rosewater or extract of rose. Heat the yellow over the fire long enough to cook the egg. Fill the eggshells with the various mixtures, and set upright in a pan of cornmeal or flour, to keep them steady, and leave till next day. Fill a glass dish more than three-quarters full of nice orange jelly, chopped into sparkling fragments. Break away the eggshells, bit by bit, from the blanc-mange. If the shells have been thoroughly rinsed and left wet, there will be no trouble. Pile the eggs upon the bed of jelly, lay shredded preserved orange peel or candied citron about them, and surprise the children and "your other half" with them as an Easter dessert. Cream poured over when serving is an improvement. Blanc-mange that is left after filling the shells may be put into a mold, a layer of each color. This dessert must be kept in a cool place until ready to serve. I begin to save eggshells some time before Easter. The orange jelly can be made on Friday, if it is desirable to do only part of the work on Saturday. It is pleasing to the taste, as well as to the eye, and I always feel amply repaid whenever I have prepared it for my family. NO. 9. FROSTED APPLES. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Cal.— Peel some apples and stew in a thin, syrup until they become tender, but be careful that they don't break. Dip in the white of an egg that has been whipped to a stiff froth, and sift powdered sugar over them quickly. Place in a cool oven to candy, and serve. NO. 10. HEAVENLY HASH. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Cal.— Beat yolks of four eggs till very thick; beat into them gradually one cup of powdered sugar, and one-half teaspoon salt; beat until sugar is dissolved. Add juice of two lemons and beat again. Peel and slice thin six bananas and four oranges; put in a deep dish a layer of bananas, then of dressing, then of orange, then again a layer of each, with bananas on top, and pour remainder of dressing over it. Serve cold.

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Easter DessertFrosted ApplesHeavenly Hash

The Times cook book, no. 2