Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1892-06-10
DAINTY DESSERTS.

Spanish Cream Separate the whites
and yolks of four eggs and with the yolks
make boiled custard, adding pint of
milk aud sugar to taste. Set one-third
of box OF gelatine to soak in little
cold water for II few minutes; then dis
solve it in three fourths of cup of boil
ing water. When the custard has cooled
add the gelatine water and the whites OF
the eggs well beaten; flavor with vanilla,
stir all together aud put into moulds. A
pretty effect can be obtained by using
pink gelatine.
Tapioca Cream-Soak three table
spoons of tapioca in cold water over night.
Boil one pint of milk and then add the
tapioca aud let it cook three quarters of
an hour; add the yolks of two eggs and
half cup of su gar. When thoroughly
cooked aud elmy remove from the
stove and add a teaspoon of vanilla.
Pour in glass dish to serve. Beit the
two whites stiff and add to them half a
pint of whipped cream; sweeten and fla
vor. Pour this over the tapioca cream.
Chocolate Bavaran Cream--Soal< half
a box OF selatiue in cold water half an
hour. Boil pint of milk, add the gel
atine, two ounces OF grated chocoiat
and stir until dissolved; then add half a
cup of sugar and teaspoonful of vanilla.
Pour in pan and cool until 1t thickens,
then add pint of whipped cream and
pour in mold. Serve with cream.
Whipped Cream-WhIp pint of
thick cream until firm, sweeten to taste
and flavor with vanilla. Chill aud serve
in glasses.
Orange Cream m-Three-fourths of
pound of coffee A sugar, eight eggs,
the grated rind of two oranges, the juice
of eight oranges and ono ounce of corn
starch. STIR constantly in a double
kettle until it begins to thickeu, remove
from the stove aud beat few minutes.
Pour into custard cups or sherhet glasses
place ON the ice and serve with fancy
cakes.
Bavaran Cream m-Dissolve half box
of gelatine in enough water to cover.
Let quart of rich milk or cream, if you
have il, come to boil. Then stir in the
geatine. Set on the back of the stove
and add the yolks of six eggs, one coffee
cup of sugar aud three teaspoons of
vinilla. Add the well beaten six whites
last of all. Pour into molds.
Apple Float-Beat the whites OF three
eggs still, add four tablespoons of sugar
and one pint of stewed and sifted apple
sauce. Beat with an egg. bea,er until ii
will stand alone. Serve on top Of a
steamed or boiled custsri
Strawberry Pudding-Three .fourths
box Of gelatine, two oranges, two lemons,
two cups of sugar, one box of strawber-
ries. Soak the gelatine in half pint OF
cold water; then add a pint and half
Of boiling water, the juice OF the lemons
aud oranges aud sugar. Strain into
mold and let il stand until it begins TO
harden, then stir in the strawberries.
Stand on ice until firm, then serve with
whipped cream. Bananas OF pine apple
eau be used ia place OF the berries.
Apple Charlotte-Pare and steam unit
tender six or eight large sour apples, rub
them through colander aud add halt q
cup OF sugar while they are still warm.
Soak half a box OF gelatiae ia cold water
for half an hour aud add TO the apples,
stirring thoroughly until dissolved. Place
the dish containing this Ia u pan OF
cracked iee and beat until II begins 10
thieken. Then add pint Of whipped
cream aud pour in . pudding mold.
Lot IL stand Ia the iee'box OF vefy cool
place uatil firm aud cool.
Raspberry Jelly-Mash three plnts of
raspbefries anl add oav plat oi sugar,
leaving them 10 stand two hours, soak
oae box OF gelaline Ia bali plat II cold
water fol two hours. add tae grated rind
aud jules OF two lemons, Que plat Of boiling
water aad the raspberrles, slfaln through
a jsllY bag ani pour inlo mllds, allow
iag il ~ stand ou lee over night before
uslng, Iied raspbsrtles afe maeh ~ be
preferred, but black ean be used. Wheu
Dot Ia season canned ifuit slll answer,
With less sugar. NaW Work World.