The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1889-07-24
Some Delicious Cold Desserts.

RASPBERRY BLANC NANCE. Stew
fresh raspberries, strain off the juice
and sweeten to taste. When it boils
stir in corn-starch, wet with cold water,
in the proportion of two heaping table
spoonfuls to one pint of juice; stir un-
til cooked, and pour into wet mold.
Serve with sugar and cream. A little
currant juice combined with the rasp-
berry is fine, and either awberries or
cherries may be used in the same way.
COFFEE JELLY.-Pour half a cupful
of cold water over half box of CoXe's
gelatine and let it dissolve; make one
cupful of strong coffee (for this, three
heaping tablespoonful of ground coffee
are required); pour one scant pint of
boiling water over the gelatine; add the
coffee and one cupful of sugar; strain
and mold. This may be made the day
before, and should be served very cold
and eaten with sugar and cream.
Whipped cream piled around it makes
it very elegant dish
BLACK BREAD PUDDING. - One
quart of blackberries or huckleberries
Canned or fresh). If fresh, stir them
with one pint of water and a cupful of
sugar. If canned, they are simply to
be heated very hot. Cut the crust
from several slices of bakers bread
and butter each slice. Pile them in
neat mound on platter, putting plenty
of the hot berries on each piece. Pour
the juice that remains over the top,
and no one will recognize the black
mound for a bread pudding. 1t may
/ 10 Iot IL
very cold with sugar and cream. At
table it should be cut in slices (per-
pendicularly) like cake.
SEA-MOss BLANC-MANGE.-W Wash one
cupful of sea-moss thoroughly and add
it to one quart of cold milk. Put this
in the double boiler and cook about
twenty minutes. A little may be tried
and if it hardens slightly on becoming
cold it is done. Strain through a COL
ander, pressing well with a spoon, and
add half tea-spoonful of salt, three
tablespoonful of sugar and one tea
spoonful of vanilla extract; pour in a
wet bowl or mold. This should be
eaten on the day it is made, and served
very cold with sugar and cream. A lit
tie preserved ginger with each plate is
a very great addition. This is a nour-
ishing dish for an invalid (without the
ginger), and also has the advantage of
cheapness.
AN IDEAL BREAD PUDDING.-One
scant cupful of bread crumbs, two and
one-half cupfuls of milk, the grated
rind of one lemon and small pinch of
salt, with sugar to taste. Make care
fully, stirring often until cooked. The
pudding with eggs should not boil, as
il will be watery; and to guard against
this, as it thickens at the edges it
should be stirred toward the center.
When cooled little spread over half
a cupful of raspberry or strawberry
jam. Beat the whites of the eggs to a
stiff froth; add the juice of half lemon
and sugar to taste; brown quickly in
the oven. If the pudding is designed
for the day following the whites of the
eggs should be kept in the ice chest
and the meringue put on only few
hours before serving. To be served
very cold.
TAPIoCA CUsTARD WITH JELLY
Soak three tablespoonful of pearl
tapioca over night in water. In the
| nlOIHluS pun ouc quart Vi HIN III Tue
double boiler, and when it reaches
the boiling point stir in the tapioca,
which has been well drained. Cook
about five minutes, and add the yolks
of three eggs beaten with half a cup of
sugar and half tea-spoonful of salt.
When it thickens take from the fire
and flavor. This is fine custard
served alone, but it is especially nice
with wine jelly, which may be made in
a few minutes by pouring one pint of
boiling water over half box of CoXe's
gelatine, which has been dissolved in
one cupful of cold water; add the juice
of two lemons, one cupful of sugar and
half cupful of wine. If lemon jelly
is preferred, half a cupful of lemon
Juice may be substituted for the wine,
and little more sugar and water
! lfo.1I ~ Harmon