The Worcester domestic science school's one year course laboratory cook book

No. 4. The outside fruits in clear jelly, the inside Bavarian cream. PRUNE WHIP. PRUNE WHIP. 1-3 lb. prunes V2 cup sugar Whites 5 eggs 1/2 T. lemon juice Pick over and wash prunes. Then soak several hours in cold water to cover; cook in same water until soft; remove stones and rub prunes through a strainer; add sugar and cook five minutes; the mixture should be the consistency of marmalade. Beat whites until stiff, add prune mixture gradually when cold, and lemon-juice. Pile lightly on buttered pudding-dish ; bake 20 minutes in slow oven. Serve cold with boiled custard. CIRCASSIAN PUDDING. Boil six tablespoonfuls of bread crumbs in two cupfuls of milk; then add the yolks of three eggs beaten with 6 tablespoonfuls of sugar and one teaspoonful of butter; take from the fire and stir in slowly the well-beaten whites of the eggs ; add one teaspoonful of vanilla and a grating of nutmeg; when cold, put it in a dish and bake a light brown ; serve with foam sauce. FOAM SAUCE. Beat the whites of three eggs to a stiff froth; add half a cupful of powdered sugar, and flavor with vanilla, sherry, brandy, or the juice of a lemon; add quickly one cupful of boiling water, and serve at once. Grape juice may be used. CHOCOLATE AND ALMOND PUDDING. (a) 1 tbl. butter, y2 cup flour, y2 cup grated chocolate, y2 CUP milk. (b) 5 egg yolks beaten with % cup sugar until very creamy; 1 cup almonds chopped fine. (c) Whites beaten stiff. Mix "a" thoroughly; cook until boiling, turn out to cool, then add "b," a spoonful at a time, beating constantly; fold in "c," fill buttered mould, steam one hour, turn out and serve with hard sauce. GINGER PUDDING. 1-3 c. butter 14 c ginger cut in cubes % C. sugar Sy2 tsp. baking powder 1 egg % tsp. salt 2% c. flour 1 c. milk Cream butter, add sugar gradually and egg well beaten ; mix and sift to dry ingredients; add alternately with milk. Turn into buttered mould, cover and steam two hours. Serve with boiled custard (1 pt. milk), flavored with 2 tbl. syrup from ginger. SNOWBALLS. Snowballs are made of three eggs, one cupful of sugar, one cupful of sifted flour, one teaspoonful and a half of baking powder, three tablespoonfuls of water, the grated yellow rind of one lemon and two tablespoonfuls of lemon-juice. Beat the sugar and yolks of eggs together until light, and beat the whites to a stiff froth in another bowl. Now beat the water, lemon rind, and juice into the yolks and sugar; then add the beaten whites, and finally the flour and baking powder mixed. Stir quickly and well. Pour this batter in 15 little stone or earthen cups that have been well buttered, and cook in a steamer for half an hour. Have three tablespoonfuls of powdered sugar on a plate, and when the snowballs are done, turn them out of the cups upon this plate and roll them in the sugar. Serve at once with hot, clear wine-sauce. CHERRY TAPIOCA. Cover one cupful of pearl tapioca with two cupfuls of cold water. Let it stand until all the water is absorbed ; now put the tapioca into a double boiler, add the juice from one pint can cherries, and cook slowly about half an hour; then stir in the cherries, turn into a mold, and when very cold turn into a glass dish, and serve with whipped cream sauce. WHIPPED CREAM SAUCE.