Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1881-09-14
Household Recipes.

OOMMLh OE6SCh o AlO ihNSN
convenient aad palatable deserts for
warm weather are those which can
be prepared before hand and eaten
cold. Fruit is always acceptable.
plain blanc-maAge, or rice steam
cd in milk with few raisips, and
served cold with sweetened and
favored cream and a garnish OF
of fruit jelly makes simple dessert.
Pearled or crushed wheat porridge
cooled in mould, is good served
with a cream sauce. Farina,
tapiOca, sage and rice, flour make
pleasing variety, and there is no
more delicate and palatable sum-
mer dessert that the juice of fresh
or canned fruit made into a CULVER
ing jelly with corn starch, and
eaten cold with sweeteHed cream
A plain custard made with a pint
of milk, two or three eggs. two
tabIespoonfuls of sugar a pinch of
salt, teaspoonful Of Aavoring, and
grating Of nutmeg. baked in cups
set in a pan ofwater and served in
the same cups accompanied by plain
cake is as good as it is simple
The excellence depends on the
baking which ahould be done slow
ly. Three eggs makes the best
custard bat two will answer. W hen
a hnite blade thrust into the center
comes out clean, the custard is
dens. Further cooking will curdie
and spoil it. a richer ard more
ornamental dish Of the same nature
is
CARAMEL CUsTARD.-Put two
even teaspoOntuls of pulyerized
sugar in the bottom of a smooth
oval or round tin mould. Set it
on the stove to melt the sugar and
turn the pan until tie bottom is
glazed with light brown coating
of the melted sugar Set the mould
aside TO cool. Beat six eggs to a
froth with two-thirds of a cup OF
sugar, add pinch of salt a teas
poonfnl of favOring and two cups
of rich milk. Turn this mixture
into tho mould, set it in pan OF
water and bake slowly in moder-
ate oven until the center is tirm.-
Set If oil ice or in the cellar until
very cold. and turn out onto a
fat dish just before serving. Place
the dish over the mould and invert
them, being careful to let neither
slip, hen lift the mould off gently
so as not to break the custard.
APPLE MERINGUE,-To quart
of sift ed apple-sauce add tie yolks
OF three eggs, butter tie size Of a
small egg, a little nutmeg, a pinch
of salt and sugar to taste. Put the
mixture into a neat baking dish
and cook until light brown on
top. Cover with meringue made
with the three whites of the eggs
beaten With three tablespoontuls Of
powdered sugar and little lemon
juice until stiff. Sift powdered
sugar over the top, return TO the
oven long enough to color delicately
and serve cold with sweetened and
favored cream.
ANOTHER iAPPLE MERINGUE.-
Pare the apples, core them care
ally, and arrange them in a neat
pudding dish in which they can be
served. Fill each apple with sugar
mixed with little grated nutmeg
Or ground cinnamon, put bit OF
butter in each one and bake until
just done and not until they 90 to
pieces. Make a meringue as al
ready directed; cover each apple
with II, color light brown in the
oven and serve cold with sweet
cream.
Snow PUDDING. Soak half a
box of gelatine in a very little cold
water for an hour or two, "a third
OF a box would be sufficient for cold
water; warm weather requires more
add TWO cups of boiling water and
the juice of two lemons. , When
cold and commencing to thicken stir
in tie whites of three eggs beaten
to stiff froth. Beat rapidly for
fifteen minutes. then pour into a
glass bowl and set laway to grow
hrm. Make boiled custard with
the yOlks Of The three eggs, two
cups Vi milk and half cup OF su-
gar Pour this over the pudding
latter !! has hardened) if there is
roop in the bowl, or, mould the