The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1892-07-15
DESSERTS FOR SUMMER DAYS.

the New York World, light pudding
or a cream served with fruit makes the
best kind of dessert. They may be used
for luncheon or made rich enough to
grace dinner menu. The following
recipes can be used for either purpose:
Rice Merringue-Boil one.half teacup
of rice till very soft, drain 1t dry, beat
the yolks of four eggs light. Use one
half pint of milk; butter the size of au
egg. Crate the rind of ono lemon in
the rice when soaked, add one teacup of
sugar and little salt. Bake half
hour. Beat the whites of the four eggs,
add three tablespoonfuls of sugar and
the juice of the lemon. Spread this on
the top and return to the oven until
slightly brown. Eat cold.
Bavarian Cresm-One quart of cream,
two tablespoonfuls of sugar, one-half box
of gelatine, one cupful of water, four
eggs yolks); flavor with vanilla. Soak
the gelatine an hour in the water, whip
pint of cream to froth, boil the other
pint of cream and the sugar. When
slightly cooled stir in the yolks of the
eggs, we'll beaten. When quite cold aud
it has begun to thicken stir without ces.
sation until it is very smooth, then stir
in the whipped cream lightly until we'll
mixed. Place in a mold and set on
ice. Serve with strawberries.
Almond Custard-Blanch and beat
four ounces Of almonds with a spoonful
of water. Beat pint of cream favored
with vanilla and mix with it the yoke OF
four eggs, with as much sugar as will
make it pretty sweet; then add the
almonds. Stir it all over slow fire till
it is of proper thickness, but do not
boil. Pour 1t into cups or glasses.
Delicate Pudding-One cup of straw
berry juice, one cup of water, three eggs,
three tablespoonfuls of corn starch, sugar
and pinch of salt. Let the water and
juice come to a boil. Mix the corn starch
with little water and salt. Add the
juice and boil ten minutes. Beat the
whites of the eggs to foam, but not
stiff, and stir into the syrup after taking
from the stove. Sweeten to taste. Put
into a mould and serve with soft Gus
tard around it.
Bohemian Cream--Rub pint of fresh
gathered strawberries through a sieve.
Add six ounces of powdered sugar aud
the juice of lemon; dissolve one and a
half ounces of isinglass in one-half pint OF
water, mix all we'll together aud place
the dish upon the ice, stirring it until it
begins to set. Whip nearly a pint of
cream to light froth aud stir into it
the strawberries; fill tho mold and let
it remain upon the ice until time to
serve. Then plunge it into warm water
for an instant, wipe it dry and tSsn s,st
the cream on dish.
Tapioca Creamed Pudding-Two
heaping tablespoonfuls of tapioca, one.
half cup sugar, three eggs, little nut
meg, one quart of milk, three tablespoon
fuls of sugar, one small teaspoonful of
vanilla. Soak the tapioca over night in
water enough to cover it. Add the
yolks of the eggs, nutmeg and half
cupful of sugar. Beat we'll together.
Boil the milk, stir in tho mixture and
cook five minutes or more. Spread the
whites, beaten to a stiff froth, over the
top, after adding three teaspoonfuls Of
sugar and the vanilla.
Ambrossia-Place in deep glass dish
sliced oranges and sliced pineapple. Be-
gin with the oranges and use cocoanut
last, spreading between each layer sifted
sugar. Serve with sponge cake.
Delmonico Pudding--One quart of
milk, five eggs, three tablesp"onfuls of
corn starch, sugar to taste. Let the
milk come to boil, beat the yolks of
five eggs and tho whites of two with the
sugar, little ealt, add the we'll beaten
corn starch wet with little of the milk
cold, flavor with vanilla. Scald the
mixture unrii quite Chick, pour it into
pudding dish and place in the oven to
glaze over. Beat the whites of the eggs
to stiff froth, add sugar to make thin
frostlng, flavor 1t delicately. Spread
over the pudding and brown slightly.
To be eaten cold.
Velvet Cream--Oae quart milk, three
eggs, one.half box geIatine, one cup
sugar, coe.baIf cup powdered su gar.
Soak the gc.atinc in part of the milk
half an hour. Put the rest OF the milk
on tho stove in hot water. When tho
milk comes to a. boil add the yolks OF the
eggs, well beaten, with the cup of sugar
anu Jno gcratiue. N nen Uoxins 10
thicken take it of, and when nearly cold
add the whites Of the eggs, well beaten,
with the half cup powdered sugar.
Cherry Custard ---Mnkc custard of a
pint of rich milk and the yolks of five
eggs. Sweeten aud flavor. While hot
add one-half box gelatino dissolved ia
cold water. Set In mold. Pour
around it in the dish, when served, a
sauce of red cherries. Sweeten, strain
and thicken slightly with corns tarch.
Decorate with cherries