Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1890-06-11
HOUSEHOLD
Desserts In Cups.
WITH DIRECTIONS FOR PREPARING SOME
OF THEM.

WITH DIRECTIONS FOR PREPARING SOME
OF THEM.
In seeking for that variety, which
is at once so desirable and SO difficult
of attainment. 1t will be found an
agreeable change to cook many of
the ordinary desserts in.cups, allowing
one for each person, instead of prepar-
ing the whole in one dish. This way
of doing has its advantages, though in
volving some extra trouble. A dessert
SO prepared is more easily served than
one which must be helped upon the
table. A cup of custard or blanc
mango is much more rapidly chilled
than a larger quantity, and often a
number of cups can be arranged so as
to touch the ice when 1t would be i'm
possible to place a large dish upon it.
A dainty cup with its piled up merin-
que has an inviting air which the
same quantity of pudding, spread out
upon a plate entirely lacks, and that, in
these days of people who eat with their
eyes as well as their mouths, is a con-
sideration not to be desplsed.
At the china stores regular custard
cups can be found, but any pretty cup
viii answer. The blue willow pattern
cups are cheap and pretty, and there
are many teacups in English stone
wares which are of good design and
color, and not expensive. Dainty blue
and white cups may be seen, on bar
gain counters, in Japanese stores which
would be charming for the purpose.
, 1 give below a few recipes. Doubt
less many others will suggest them
selves to the experienced cook. The
quantities given will fill six or seven
ordinary teacups:
TRIFLE.-One quart of milk, the
yolks of four eggs well beaten, four
tablespoonfuls of sugar, a scant tea
spoonful of salt, "A teaspoonful of vanilla
extract. Beat together and fill teacups
two-thirds full with the mixture.
Steam twenty minutes. When cold
put tablespoonful OF crab-apple jelly
or raspberry jam on each and cover
with a meringue made of the whites of
the eggs whipped to a stiff froth with
tablespoonful of powdered sugar.
Brown In the oven Serve ice-oold.
LEMON MERINGUEs.-To two and a
half tsblespoonfuls of corn-starch wet
In a little cold water add a pint and
a half Of boiling water, stirring until
thoroughly mixed. While the corn
starch Is cooling beat together the
yolks of three eggs, the juice of three
lemons, coffee-cupful of sugar and
pinch of salt Add this mixture to the
corn-starch, pour into cups and bake
twenty minutes When done cover
with meringue Us in the last recipe
and brown.
CoCoANUr RIcE.-Put into a double
boiler quart OF milk. Add a teacup-
full of rice washed in three waters and
tesspoonful of salt. Stew slowly
until the rice has absorbed all the milk.
Sweeten to taste and put into cups,
crate the meat of a small cocoanut, add
TO 1t a teacupful of sugar and the
whites of two eggs and spread IT upon
the rice. Set the cups INTO the oven
until the cocoanut Is Drowned and serve
either hot or cold.
FLOATING ISLAND WITH JELLY
Fill small tumblers a third full
with Jelly of any kind, crab-apple Is
best, but lemon Jelly made with gelatine
by the ordinary rule, Will answer very
we'll Make a boiled custard of a pint
Of milk, the yolks Of three eggs, three
dessertspoonfuls of sugar, pinch of
silt and half a teaspoonful of vanilla
extract. When cold pour enough Gus
tard into each tumbler to fill 1t within
three-quaTters Of an inch of the top.
Beat the whites of the eggs to q stuff
froth. Have ready a saucepan of
boiling water. Drop the beaten white
of egg upon the water In spoonfuls.
Let it cook for minute then transfer
10 the tops OF your tumblers. Place IN
the ice-box until very cold
BLANC NANCE Boil a quart of milk.
add half a teaspoonfuI of salt and half
a cupful of sugar. Soak half box of
gelatIne in half a cupful of cold milk
for twenty minutes Stir it into the
boiling milk. When entirely dissolved
strain and pour into cups wet with
cold water. When cold and hard turn
out upon platter. Eat with sauce
made of half pint of milk, half pint of
cream, and half cupfuI of sugar,
stirred together. Flavor with two table
spoonfuls of sherry. If you have no
cream, use milk, adding two table
spoOnfuls of condensed milk.
JELLY WITH WHIPPED CREAM.-Stew
quart of strawberries or rasp-
berries until the fruit is al to
pieces Squeeze through a jelly-bag
until the juice is all extracted. Return
the juice to the range, add teacupful
of sugar and enough boiling water to
make the quantity pint and a half.
As soon a. it boIls add half box of
gelatlne, which you have soaked for
twenty minutes in half a pint of cold
water. Strain and pour into cups.
Put into the ice-box for six hours.
Have on the ice half a pint of cream
twenty-four hours old. Whip until
solid. Heap on top of each cup just
before serving. HOusekeepi ling.
BOILED RECT addition of lemon
juice t. the water will increase the
whiteness and help the grains TO sepa-
rate, and if lemon juice or white vine
gar be put into the water for boiling
fish the scum is thrown up, and the
color of the fish is greatly improved.
APPLE JELLY FOR CAKEs-Peel
and CRATE two large sour apples; add TO
them the grated rind and the Juice of
one lemon, a small piece of butter, one
cupful Of sugar, the white of one egg;
cook carefully and thoroughly, and
when cool spread between cake.
ORANGE CARE.-Beat one cupful of
butter, One-half pound of powdered
sugar together until very light; then
add a small cupful of sweet milk and
the whites of four eggs beaten to stiff
frOth; add -four enough to make a good
batter, and one teasPOonful of baking
powder, the grated rind and juice of
one orange and the juice of half lemon;
beat until smooth and bake in ieIly-cake
tins.
To purify a room, set a pitcher of
water in the apartment, and in a few
hours it will have absorbed all the re-
splred gases in the room, the air of
which will become purer but the v-ata,.