The Toronto Cook Book

Press all the juice from the currants and strain it. Measure it and for each pint take one pound of sugar. Put the sugar in the preserving kettle, with a little water, and boil it until the water is all boiled out, then pour the currant juice into it, and boil from twenty minutes to half an hour. Take off the scum that rises on it as it boils. Apple Snow Take eight medium-sized apples and prepare as for sauce; run through a sieve and let stand until cold ; sweeten. Take one pint of cream and whip to a froth, and sweeten; whip the apples into the cream and set on the ice until very cold. The Toronto Cook Book Gooseberry Fool Stew one quart gooseberries, sweeten to taste; when cold, place in glass dish and cover with whipped cream that has been sweetened. Coffee Blanc Mange Soak one-half box of gelatine in one-half cup of cold water for half an hour, then pour on one cup of boiling hot strong coffee and one cup of sugar and strain into a bowl. Stir until it begins to grow quite thick then fold in one pint of cream that has been beaten light. Let it cool in small moulds. A little thin cream may be served with it. — B. A. Royal Cream Dissolve one-third box gelatine in one-quarter cup of cold milk, pour on three and three-quarters cups of hot milk, add the well-beaten yolks of three eggs and one-half cup of sugar. Cook over hot water until the mixture thickens. Take the cream from the fire and add at once the stiffly beaten whites of three eggs and a teaspoon of vanilla flavoring. Pour into moulds and set in a cold place to become firm. Do not turn out of the mould until ready to serve. The cream will cook in three layers, one clear, a second custard and the third nearly white. This is as small a number of eggs as can be used in making a moulded cream, and if possible use flour. — B. A. Coffee Charlotte Baskets Bake sponge cake in buttered gem pans, remove centres and fill with coffee cream, garnished with whipped cream, sweetened and flavored with brandy and vanilla. Strips of angilica represent handles. For the coffee cream, scald one and one-half cups milk, with two and a half tablespoons ground coffee. Mix one-half cup sugar, one-quarter cup flour and little salt. Pour on gradually the scalded milk (which has been strained), add yolks two eggs slightly beaten and cook fifteen minutes. Cool, flavor with vanilla and add one-half cup English walnut meats broken into pieces. The whites of eggs may be saved for cake. — B. A. Moulded Cranberry Jelly Cook one quart of cranberries and one cup water ten minutes, add two cups sugar and cook ten minutes longer; rub through a strainer into china mould ; when cold turn out on plate. Chilled Jellied Desserts Bavarian Cream