Desserts and Salads Part 12

Read novel on https://www.novelall.com

528. +Rice Cream.+-- Boil 6 ounces parboiled rice in 3 cups sweet cream and a little salt till tender; when done mix it with ounce gelatine which has been soaked in cold water; when this is well mixed with the rice remove it from the fire, add the well beaten yolks of 6 eggs, 3 or 4 tablespoonfuls sugar and when cold add 1 gla.s.s maraschino and the 6 whites beaten to a stiff froth; fill this into a form and place it on ice to get firm; in serving turn the cream onto a gla.s.s dish and garnish with macaroons.

529. +Rice Cream (with Chocolate).+-- Place 6 ounces well washed rice with cold water over the fire, boil for a few minutes, drain in a colander and rinse with cold water; return rice to saucepan, add 3 cups sweet cream, teaspoonful salt and boil till tender; then mix with 1 ounce gelatine which has been soaked for 5 minutes in cold water; also add 6 tablespoonfuls sugar, 1 teaspoonful vanilla extract, pound finely grated chocolate and when cold add 1 pint whipped cream; fill the mixture into a form, bury the form in finely cracked ice with a little rock salt sprinkled between and let it remain 4 hours; in serving dip the form into hot water and turn the cream onto a gla.s.s dish. NOTE.--The chocolate may be left out of the cream and a chocolate sauce served with it.

530. +Rice Cream (with Fruit).+-- Put 6 ounces well washed rice with cold water over the fire, let it boil a few minutes and drain and rinse it with cold water; return the rice to saucepan, add 3 cups sweet cream, a little salt and boil till done; when cold mix it with 3 tablespoonfuls sugar, the grated rind of 1 lemon and ounce gelatine soaked in cold water; when nearly cold add 1 pint whipped cream and put the mixture into a form with layers of preserved fruit, such as cherries, peaches, plums, etc., between it; set the form into a pail with layers of cracked ice and rock salt sprinkled between; the form should be entirely covered with ice; set in a cold place for 4 hours; in serving turn the cream out of the form onto a gla.s.s dish and garnish with fruit jelly.

531. +Rice Croquettes (served with Sauce as Dessert).+-- Parboil pound rice for a few minutes in water and drain in a colander; return the rice to saucepan with 1 pint milk, 3 tablespoonfuls sugar, tablespoonful b.u.t.ter, teaspoonful salt and boil till tender; when done remove it from the fire and mix with the yolks of 3 or 4 eggs, the grated rind of 1 lemon and set it aside to cool; form the mixture into b.a.l.l.s the size of a walnut, dip them into beaten white of eggs, roll them in zwieback crumbs and fry in boiling lard; serve with wine sauce.

532. +Brioche Dough.+-- Put 1 pound flour into a dish, add teaspoonful salt, make a hollow in the center, pour 1 cup warm milk in which 1 yeast cake has been dissolved into the center, mix it with some of the flour and set in a warm place for 1 hour; then stir pound b.u.t.ter to a cream and add by degrees 2 eggs; mix this with the flour and yeast to a soft dough, cover and let it rise to double its height in a warm place; then work it through once more, roll it out with a rolling pin about ? of an inch in thickness, cut it into rounds with a tumbler and put in the center either force meat, fruit jelly or rice; bend them over so that the edges meet; wet them with beaten egg and press the edges firmly together; set in a warm place to rise; then brush over with beaten egg, dust with bread crumbs and fry in hot lard.

533. +Rice Brioche.+-- Prepare a brioche dough the same as in foregoing recipe with the addition of 2 tablespoonfuls sugar and the grated rind of 1 lemon; while this is rising put 1 cup rice in a saucepan with cold water over the fire, let it come to a boil, drain in a sieve and rinse with cold water; return the rice to saucepan, add 1 pint milk, teaspoonful salt and boil till tender; remove it from the fire and when cold mix the rice with the beaten whites of 3 eggs, 3 tablespoonfuls sugar, 4 tablespoonfuls finely chopped almonds, 2 tablespoonfuls finely cut citron and teaspoonful cinnamon; when the dough has risen to double its height divide it into 2 equal parts and roll each part out on a floured board to inch in thickness; spread over each part an equal portion of the rice, fold together, press the edges firmly, so that the rice cannot fall out, shape it in the form of a long square and lay in b.u.t.tered tin pans; brush over with the yolks of the 3 eggs, sprinkle thickly with finely chopped almonds and dust with powdered sugar; set in a warm place and let it rise for hour; then bake in a medium hot oven about hour; if the oven should be too hot cover with paper; serve with the following sauce:--Stir 2 tablespoonfuls b.u.t.ter with 8 tablespoonfuls powdered sugar to a cream and add 2 eggs, a little nutmeg and 4 tablespoonfuls rum with 1 teaspoonful vanilla; stir until white; put the bowl which holds the mixture into a vessel of boiling water, stir over the fire, add gradually 1 cup boiling water, stir to a creamy sauce and serve. NOTE.--Half these quant.i.ties will be sufficient for a family of 6 persons.

534. +Poveison (with Prunes).+-- Stew some dried prunes with a stick of cinnamon and lemon peel; sweeten with sugar and set aside to cool; remove the pits and chop the prunes fine; reduce the liquor by boiling it down to , add the prunes and mix all together; grate the crust from 3 or 4 milk rolls, cut them into slices about ? of an inch in thickness, spread each slice with the prunes and lay 2 pieces together with the prunes between them; after all the slices have been prepared in this way lay them on a long plate, pour some cold milk over and let them stand for hour; then dip them first in beaten egg and then in fine bread crumbs and fry in boiling lard; serve them dusted with sugar.

535. +Croquettes of Nudels.+-- Prepare some finely cut nudels with 1 egg and the necessary flour and boil them in milk with a piece of b.u.t.ter, 2 tablespoonfuls sugar and a pinch of salt; when done transfer them to a dish and mix with the yolks of 3 eggs, the grated rind of lemon and 3 bitter macaroons broken into small pieces; set this mixture on ice and when cold form it into round b.a.l.l.s the size of an egg; dip them in the white of egg, then in boiling lard and fry in boiling lard to a fine brown; serve with wine or fruit sauce.

536. +Apple Croquettes.+-- Prepare a fine apple sauce, press it through a sieve and add some finely chopped almonds and a little vanilla; bake some thin pancakes of eggs, milk and flour, spread some of the apple sauce over each one, roll them up, turn the ends over and fasten them with egg; dip them first into beaten egg, then into fine zwieback crumbs and fry in boiling lard to a nice golden color; dust them with powdered sugar and serve with a sauce made of apple jelly thinned with vanilla liquor or maraschino.

537. +Nudels (with Jelly).+-- Boil 2 cups home-made nudels in salt water 15 minutes; then drain in a colander, put the nudels in a saucepan with 1 tablespoonful b.u.t.ter and toss them over the fire till they are well mixed with the b.u.t.ter; then put them in a gla.s.s dish alternately with currant or apple jelly in layers between, cover the top with jelly and serve. A cupful of freshly grated cocoanut laid over the top of this dish and dotted with small bits of jelly is a decided improvement.

538. +Apple Scallop.+-- 1 pound bread crumbs, cup sugar, 10 large greening or pippin apples and cup b.u.t.ter; pare, quarter and cut the apples into fine slices; put of the b.u.t.ter into a pudding dish and let it melt; then put in a layer of bread crumbs and over them a thick layer of apples; sprinkle over some sugar and lay little bits of b.u.t.ter over; continue this way alternately with bread crumbs, b.u.t.ter, apples and sugar till all is used; let the last layer be bread with bits of b.u.t.ter on top; cover the dish and bake hour; shortly before the scallop is done uncover the dish and let it brown a little; serve either hot or cold without sauce.

539. +Nudel Scallop.+-- Prepare a nudel dough of 1 egg, teaspoonful b.u.t.ter, 1 tablespoonful water, a pinch of salt and sufficient flour to make a stiff dough; divide the dough into 4 parts, roll each part out on a paste board as thinly as possible and let them lay for 15 minutes; then cut each part into long strips 1 inches in width; lay 4 strips on top of one another and cut them fine, about as thick as a straw; shake the nudels apart and spread them on a board to dry for 1 hour; then put them into boiling salted water, boil 10 minutes and drain in a colander; pare, core and cut into fine slices 10 large greening apples; put the apples in a saucepan with 1 tablespoonful b.u.t.ter and cup sugar, cover and stew gently till they begin to soften; remove them from fire, add cup apple or currant jelly and set aside to cool; b.u.t.ter a pudding dish and put in a layer of nudels; lay little bits of b.u.t.ter over and put over the nudels a layer of apples; then nudels again; continue in this way till all is used; let the last layer be nudels; mix 3 eggs with 1 cup milk, a little sugar and 1 teaspoonful vanilla; pour it over the nudels and bake hour; serve either hot or cold. NOTE.--Stewed prunes, peaches or cherries may be used instead of apples. This may be served without sauce.

+COLD PUDDINGS MADE WITH MILK.+

540. +Cocoanut Custard Pudding, No. 1.+-- 2 cups grated cocoanut, 1 cup sugar, 5 eggs and 1 quart milk; beat up the eggs to a froth, add the sugar, stir until melted, then add milk and cocoanut; b.u.t.ter a pudding dish, pour in the mixture and bake till the custard thickens; the best way to ascertain when pudding is done is to place the handle of a teaspoon into the center of the pudding; if it is thick remove instantly and set aside in a cool place; serve when cold in the same dish in which it was baked, with a napkin folded around, or place it in an ornamental dish.

541. +Cocoanut Custard Pudding, No. 2.+-- Boil 3 cups milk with 1 cup sugar; dissolve 2 tablespoonfuls cornstarch in 1 cup cold milk and add it to the milk; continue the boiling for a few minutes and remove from fire; beat up the yolks of 4 eggs and after the custard has cooled a little add them to it; when cold beat the whites to a stiff froth and stir them into the custard; b.u.t.ter a pudding dish and put in the custard and a layer of macaroons; then a thick layer of cocoanut on top into which 2 tablespoonfuls sugar have been mixed; bake in the oven to a delicate brown color; serve cold without sauce.

542. +Pudding a la Princess.+-- Take 1 pound any kind of cake (sponge, pound, cup or raisin cake), which is several days old, cut it into slices and lay them in a gla.s.s dish; put on to each slice 1 teaspoonful currant or apple jelly and pour cup sherry wine and the juice of 1 lemon over; soak 1 ounce gelatine in 1 cup milk 15 minutes; place a saucepan over the fire with 3 cups milk, cup sugar, the yolks of 6 eggs and 1 teaspoonfuls vanilla extract; stir this over the fire till nearly boiling; then add the gelatine by degrees, stirring constantly, but do not allow it to boil; as soon as gelatine is melted remove it from the fire, set the saucepan in cold water and stir its contents till cold; pour the custard over the cake; beat the 6 whites to a stiff froth and beat into it gradually cup currant, cranberry or apple jelly; spread this meringue over the custard and dot it with little bits of jelly laid on in a pattern. Half the above quant.i.ties will be sufficient for a small family.

543. +Cold Sponge Pudding.+-- Soak 1 ounce gelatine in 1 cup milk for 15 minutes; place a saucepan over the fire with the yolks of 6 eggs, 3 cups milk, 6 tablespoonfuls sugar, 2 teaspoonfuls vanilla extract and stir with an egg beater till nearly boiling; add by degrees the gelatine, beating constantly; remove from the fire and set aside to cool, stirring it now and then; when cold and beginning to thicken have the whites beaten to a stiff froth and stir them lightly through the cream; rinse out a mould with cold water, sprinkle the inside with sugar, pour in the mixture and set in a cool place to form; in serving loosen the edge on top with your finger and turn the pudding onto a dish; serve with cold fruit or claret wine sauce.

544. +Chocolate Pudding.+-- Soak 1 ounce gelatine in 1 cup milk; boil pound grated chocolate in 1 cup water and add 1 pint milk, the yolks of 3 eggs, 5 tablespoonfuls sugar and the gelatine; beat this with an egg beater over the fire till nearly boiling; remove from the fire and set aside to cool, stirring it now and then; when cold and beginning to thicken add the beaten whites of 6 eggs; rinse a form with cold water, sprinkle with sugar, pour in the mixture and set aside to form; serve with vanilla sauce made of the 3 remaining yolks.

545. +Sago Pudding.+-- Boil 1 quart milk with a little salt and while boiling sprinkle in slowly pound sago; continue the boiling until the sago looks clear and is thick; when done remove the saucepan to side of stove add 4 tablespoonfuls sugar; beat up the yolks of 4 or 5 eggs with a little cold milk, add them to the sago and while hot add the whites beaten to a stiff froth; turn it into a jelly mould which has previously been rinsed with cold water and sprinkled with sugar and place it on ice or in cold water till firm; serve with fruit or vanilla sauce.

546. +Sago Pudding with Almonds+ is prepared the same as in preceding recipe. While the sago is boiling add 1 cup finely chopped almonds. Walnuts or hazel nuts may be used the same way.

547. +Sago Pudding (Allemande).+-- Boil 1 quart milk with a little salt and while boiling add slowly pound best sago, cup finely chopped almonds and 4 tablespoonfuls sugar; continue the boiling for 20 minutes longer, then remove the saucepan to side of stove, add the beaten whites of 4 eggs and 1 teaspoonful lemon extract; pour the sago into a well rinsed and sugared jelly mould and set aside to cool; put the 5 yolks with 3 cups milk, 1 teaspoonful cornstarch and 3 tablespoonfuls sugar over the fire and stir until it begins to boil; remove instantly, flavor with vanilla or lemon essence and serve cold with the pudding.

548. +Sago Meringue (with Apples).+-- Boil pound sago in 1 quart milk with a little salt and a little b.u.t.ter; in the meantime pare and core 6 large apples, put them into a long tin pan with 1 quart boiling water, cover them with another pan and boil 5 minutes; transfer the apples to a long-shaped pudding dish and put 1 teaspoonful jelly into each apple; when the boiled sago is cold mix it with the yolks of 4 eggs and 4 tablespoonfuls sugar; pour this over the apples and bake in the oven; when done draw the pudding to the front of oven; have the 4 whites beaten to a stiff froth and add 2 tablespoonfuls powdered sugar and a little essence of lemon; spread this over the pudding, close the oven and let the pudding bake for a few minutes longer; eat without sauce, either hot or cold.

549. +Sago Cream.+-- Put pound sago with boiling water over the fire, let it boil 5 minutes and drain on a sieve; return the sago to saucepan, add 3 pints water and boil slowly 1 hours; add 1 bottle claret, the juice of 2 lemons and the rind of 1; add sufficient sugar to sweeten and boil hour more; rinse out a jelly mould or small cups with cold water, sprinkle them with sugar, fill them with the sago cream and set in a cool place to get firm; serve cold with whipped cream or vanilla sauce; or take currant juice instead of wine and otherwise prepare the same as above; when cold turn the cream onto a gla.s.s dish, lay a border of whipped cream sweetened with sugar and flavored with vanilla around it and serve without sauce.

550. +Rothe Grutze.+-- Stew pound currants and pound raspberries with pint water about 20 minutes; strain them through a jelly bag; put the juice in a saucepan with the same quant.i.ty of water and add sufficient sugar to sweeten; as soon as it begins to boil sprinkle in slowly some of the best sago, allowing 4 tablespoonfuls sago to 1 quart liquid; add a piece of cinnamon and boil slowly till sago is clear, which will take about hour; stir it constantly; turn it into cups or jelly moulds; eat when cold with milk or cream.

551. +Milk Pudding.+-- Boil 1 quart milk with 6 tablespoonfuls sugar, the peel of 1 lemon and add 16 sheets red gelatine which has been soaked for 5 minutes in cold water; stir until the gelatine is dissolved; remove it from fire and add 1 pint Rhine wine; pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar, set it on ice to get firm and serve with vanilla or lemon custard sauce.

552. +Fruit Custard Pudding.+-- Dip 6 small sponge cakes into the juice of 1 can peaches and lay the cake in a gla.s.s dish; lay the peaches over the cake and pour some cold custard over it which is made as follows:--Place a saucepan with 1 quart milk, 4 tablespoonfuls sugar, the yolks of 4 eggs and a pinch of salt over the fire and add 2 tablespoonfuls cornstarch; stir constantly till just about to boil; then remove from the fire and when cold pour it over the cake and peaches; beat the whites to a stiff froth, mix with 2 tablespoonfuls powdered sugar, spread it over the top and serve.

553. +Macaroon Meringue.+-- Place a saucepan with 1 quart milk, the yolks of 4 eggs, 4 tablespoonfuls sugar and 1 tablespoonful cornstarch over the fire and stir constantly till just about to boil; remove instantly and when cold stir 1 cup finely chopped almonds through it; put a layer of macaroons in a gla.s.s dish, pour over the custard, put another layer of macaroons and then custard again; beat the whites to a stiff froth, add 1 tablespoonful powdered sugar and spread it over the top.

554. +Lemon Custard Pudding.+-- 1 quart milk, 2 tablespoonfuls cornstarch, 3 eggs, the juice of 2 lemons, the grated rind of 1 and tablespoonful b.u.t.ter; mix the cornstarch with a little cold milk; put the remaining milk over the fire, add the b.u.t.ter and as soon as it begins to boil stir in the cornstarch; boil a few minutes, stirring constantly; remove from fire and when cold mix the eggs with cup sugar, add the lemon juice and rind, stir this to a cream and add gradually to the cornstarch; when well mixed fill it into a b.u.t.tered pudding dish and bake till the custard is set; serve cold.

555. +Cornstarch Pudding.+-- 1 quart milk, 4 tablespoonfuls cornstarch, 5 eggs, 4 tablespoonfuls sugar and teaspoonful salt; mix the cornstarch with a little milk; put the remaining milk with sugar and salt in a saucepan over the fire; as soon as it boils add the cornstarch and let it boil for a few minutes, stirring constantly; when done remove it to side of stove, add the well beaten yolks of the 5 eggs; when well mixed together keeping it hot, and beat the whites to a stiff froth and stir them into the mixture; rinse out a mould with cold water, sprinkle with sugar, pour in the mixture and set either in a cool place or on ice; serve with fruit sauce.

556. +Cornstarch Meringue.+-- 1 quart milk, 4 tablespoonfuls cornstarch, 4 tablespoonfuls sugar, 4 eggs and 4 tablespoonfuls fruit jelly; bring the milk to a boil and stir in the cornstarch, which should be previously dissolved in a little cold milk; boil a few minutes, stirring constantly; remove it from the fire and while yet hot stir in the yolks beaten up with the sugar and flavor with 1 teaspoonful vanilla; fill it into a gla.s.s dish; beat the whites with 4 tablespoonfuls currant or apple jelly to a froth, spread it over the pudding and serve when cold.

557. +Armor Pudding.+-- Boil 1 quart milk with the rind of 1 lemon; dissolve 1 cup cornstarch in 1 cup cold milk and add it slowly to the milk, stirring constantly; add cup sugar and a little salt and continue the boiling for a few minutes; when done remove the saucepan to side of stove, keeping it hot; beat the whites of 6 eggs to a stiff froth and mix them with the cornstarch; turn it into a jelly mould and serve cold with strawberry or vanilla sauce. The mould should be previously rinsed with cold water and sprinkled with granulated sugar.

558. +Red Cream Pudding.+-- Boil 1 pint fruit juice and 1 pint water; add 4 tablespoonfuls cornstarch dissolved in cold water, sweeten to taste and continue the boiling for 5 minutes; remove it to side of stove, and while yet hot mix it with the whites of 6 eggs beaten to a stiff froth; turn it into a jelly mould which has been rinsed with water and sprinkled with sugar and serve cold with vanilla sauce.

559. +Floating Island.+-- Mix 1 quart milk with the yolks of 4 eggs, 4 tablespoonfuls sugar and tablespoonful cornstarch; stir this over the fire until just about to boil; remove instantly and add 1 teaspoonful vanilla essence; set a gla.s.s dish on a wet cloth and pour in the hot custard; beat the whites to a stiff froth, spread it over the custard, sprinkle a little sugar over and cover it up for 20 minutes; then set it on ice or in a cool place; serve cold; or beat the whites with 4 tablespoonfuls fruit jelly to a stiff froth, heap this meringue upon the custard when cold and dot it with bits of jelly laid all over it.

560. +Banana Float.+-- Put in a saucepan 1 quart milk, tablespoonful cornstarch, cup sugar and the yolks of 4 eggs; set the saucepan in a vessel of boiling water and stir over the fire till nearly boiling; remove instantly, pour the custard into a dish and add 1 teaspoonful lemon extract; when cold have dozen bananas cut into slices and stir them into the custard; beat the whites to a stiff froth, mix with a little powdered sugar, cover the custard with the meringue, set lady fingers around the edge of dish and serve.

561. +Peach Float.+-- Blanch 1 cup almonds, chop them very fine and stir into a custard made the same as in foregoing recipe; pare and cut some ripe peaches into eighths and stir them into the custard; put into a gla.s.s dish with meringue on top and garnish with kisses or lady fingers, Orange float is made the same as Banana Float.

562. +Lemon Custard.+-- Boil 1 quart milk with cup sugar and while boiling stir in 2 tablespoonfuls cornstarch previously wet with a little cold milk; stir constantly and boil a few minutes; then remove it from the fire and add 2 teaspoonfuls lemon essence and the well beaten yolks of 4 eggs; turn the custard into a gla.s.s dish, beat the whites to a stiff froth, spread it over the top, sprinkle a little sugar over and serve when cold.

563. +Lemon Cream Pudding.+-- Place a saucepan over the fire with the rind of 1 lemon and the juice of 3; add 1 cup sugar, 1 cup white wine and the yolks of 4 eggs; stir this until nearly boiling; remove it from the fire and add ounce gelatine which has been soaked for 10 minutes in cold water; when nearly cold add 1 pint sweet cream beaten to a stiff froth, turn into a jelly mould and set on ice to get firm; serve without sauce. Or put in a saucepan the yolks of 6 eggs, pint white wine, 6 tablespoonfuls sugar, the juice of 3 lemons and the peel of 1; stir this over the fire until it begins to boil; remove it and add 1 ounce gelatine which has been previously soaked in cold water; stir until the gelatine is dissolved; when nearly cold add the whites beaten to a stiff froth; turn into a jelly mould and set on ice to get firm; serve without sauce.

564. +Custard Bread Pudding.+-- Mix the yolks of 4 eggs with 1 quart milk, 4 tablespoonfuls sugar and 1 teaspoonful vanilla; pour this into a pudding dish and lay 2 slices of b.u.t.tered bread on top of the custard; bake until nearly done; beat the whites to a froth, mix with 1 tablespoonful sugar, spread it over the pudding and bake to a light brown color; serve cold.

565. +Custard.+-- Beat 5 eggs with cup sugar to a cream and add 1 quart milk and 1 teaspoonful vanilla or lemon essence; pour this into a pudding dish and bake in a medium hot oven till done; to ascertain when the custard is done put the handle of a teaspoon into the center of dish; if the custard is thick and jelly-like, and no milk is to be seen, remove instantly from the oven and serve when cold, or pour the custard into small cups, set them in a long pan of hot water and bake in a medium hot oven till the custard is thick.

566. +Apple Custard.+-- Pare and core 6 medium sized apples, put them in a pan half filled with boiling water, cover with another pan of same size and let them boil till soft all through, but not broken; transfer them carefully to a gla.s.s dish, sprinkle over some sugar and when cold put 1 teaspoonful apple, currant or quince jelly in center of each apple; pour over a cold soft custard. For custard mix 1 pint milk with 3 well beaten eggs and add 2 tablespoonfuls sugar and 1 teaspoonful cornstarch; stir over the fire till nearly boiling, flavor with essence of lemon and set aside to cool.

567. +Pineapple Custard.+-- Pare and cut a ripe pineapple into small pieces, taking care not to lose any of the juice; put the fruit with sugar into a gla.s.s dish and set on ice; boil 1 pint milk; mix 2 tablespoonfuls cornstarch with 1 cup cold milk, add it with a little salt to the boiling milk and stir and boil for a few minutes; remove from fire and add 2 tablespoonfuls sugar, the yolks of 3 eggs and 1 teaspoonful vanilla extract; mix this well together and set aside; when cold pour the custard over the pineapple; have the whites beaten to a stiff froth, mix a little powdered sugar through it and put on top of custard like a pyramid; place the dish for hour on ice before serving.

568. +Strawberry Custard.+-- Wash 1 quart strawberries, drain and put them besprinkled with sugar in a gla.s.s dish; pour over a cold custard and finish the same as Pineapple Custard.

569. +Peach Custard.+-- Pare and cut into slices some ripe peaches, sprinkle over some sugar and finish the same as Pineapple Custard.

Apricot custard is made the same way.

570. +Chocolate Fruit Custard.+-- Dissolve 3 tablespoonfuls grated sweet chocolate in a little milk and mix it with a custard made the same as Pineapple Custard; when cold pour it over strawberries, pineapples, oranges or any kind of preserved fruit and cover with the whites of 3 or 4 eggs beaten to a stiff froth. If preserved fruit is used the syrup may be used for jelly.

571. +Fruit Custard (with Cake).+-- Cut some sponge cakes several days old into square pieces; drain off the liquor from a can of peaches; dip each piece of cake into the liquor and lay them in a gla.s.s dish; lay the peaches between and pour a cold custard over; spread over the top the whites of 3 or 4 eggs beaten to a stiff froth, sprinkle over a little sugar and serve. Any kind of stale cake may be used up in this way.

572. +Tutti Frutti Custard.+-- Cut any kind of stale cake into small pieces; put a layer of cornstarch custard into a b.u.t.tered pudding dish, then a layer of cake; sprinkle over the cake some finely cut citron, raisins and currants; continue in this way until 2 layers of cake and 2 of custard are in the dish; cover the top with a meringue made of the whites of 3 eggs beaten to a stiff froth, add a little powdered sugar and bake in the oven for a few minutes, till meringue is a light brown, and serve. The raisins, currants and citron should be boiled for 15 minutes in a little water before adding them.

573. +Apple Custard Pudding.+-- Pare and core 6 large pippin or greening apples, place them in a long pan with 1 quart boiling water, cover with another pan of same size and stew from 5 to 8 minutes, or until a straw will penetrate through them easily; do not allow them to break; then remove the apples carefully to a pudding dish and put 1 teaspoonful currant jelly into each apple; stir 5 eggs with 4 tablespoonfuls sugar to a cream and add 1 teaspoonful lemon extract and 1 quart milk; pour this over the apples and bake till custard is firm; serve cold in the same dish in which it has been baked.

574. +Peach Meringue.+-- Boil 3 cups milk with a pinch of salt, tablespoonful b.u.t.ter and 4 tablespoonfuls sugar; mix 2 tablespoonfuls cornstarch with 1 cup milk, stir it into the boiling milk and continue boiling for a few minutes; then remove from fire and set aside; when cold mix it with the yolks of 4 eggs and 1 teaspoonful lemon extract; pare and cut into halves 8 or 10 large, ripe peaches, lay them in a well b.u.t.tered pudding dish and sprinkle 3 tablespoonfuls sugar over; pour over the cornstarch and bake 20 minutes; draw the dish to front of oven; have the whites beaten to a stiff froth, spread them over the top, sprinkle a little sugar over and bake for 5 minutes longer; serve when warm with fruit sauce and when cold with cream or vanilla sauce. Cherries and pineapples may be used the same way.