The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1892-06-03
DAINTY DESSERTS.

Spanish Cream Separate the whites
and yolks of four eggs and with the olks
make a boiled custard, adding piut Of
milk and sugar to taste. Set one-third
of a box Of gelatine to soak in little
cold water for few minutes; then dis
solve it in three e-fourths of cup of boil
ing water. When the custard has cooled
add the gelatine water and the whites OF
the eggs we'll 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 aud then add the
npioca aud let it cook threc-quarters Of
an hour; add the yolks Of two eggs and
half n cup of sugar. When thoroughly
cooked and creemy remove from the
stove and add a teaspoon of vanilla.
Pour in glass dish to serve. Bett the
| two whites stiff aud add to them half
pint of whipped cream; sweeten and ia
vor. Pour this over the tapioca ream.
| Chocolate Bavariau Cream Soak half
box of gelatine in cold water half an
hour. Boil pint Of milk, add the gel
atine, two ounces OF grated choco 'ate
aud stir until dissolved; then add half a
sHen teaaaR2pYaetdpl cPsa% 9s yanilai aha
| pour in mold. Serve with cream.
Whipped Cre,m Whip pint of
thick cream until firm, swee.en to taste
and flavor with vanilla. Chill and serve
in glasses.
| Orange Crcam-Thrcc-f -fourths cs a
pound of coffee A sugar, eight eggs,
the grated rind of two oranges, the juice
Of eight oranges aud one ounce Of corn
starch. Stir constantly in a double
kettle until it begins to thicken, remove
from the stove and beat a few minutes.
Pour into custard cups or sherhet glasses,
place on the ice and serve with fancy
cakes.
Apple Float-Beat the whites of three
eggs stif, add four tablespoons of sugar
and one pint Of stewed and sifted apple
sauce. Beat with an egg bea,er until it
will stand alone. Serve on top of a
steamed or boiled custard
Bavarian Cream Dissolve half a box
Of gelatne in enough water to cover.
Let quart of rich milk or cream, IL YOU
have it, come to boil. Then stir in the
Seiatine. Set on the back of the stove
ana add the yolks of six eggs, one coffee
cup OF sugar and three teaspoons of
vlnilla. Add the we'll beaten six whites
last of all. Pour into molds.
Strawberry Puddiug-Three. .fourths
box OF geiatne, two oranges, two lemons.
two cups OF sugar, one box Of strawber
| fh. -
cold water; then add pint and half
iooiling water, the juice of the lemons
and oranges and sugar. Strain into a
mold and let it stand until it begins to
harden, then stir in the strawberries.
stand on ice Until firm, then serve with
whipped cream. Bananas or pineapple
can he used in place of the berries.
Apple Chasiotte e-Pare aud steam unit
| tender six or eight large sour apples, rub
them through n colander and add half
cup of sugar while they are still warm.
Soak half box of geatine in cold water
for half an hour and add to the app,.s.
stirring thoroughly until dissolved. Place
the dish containing this in pan of
cracked ice and beat until it begins to
thlcken. Then aid q pint of whipped
cream and pour IN pudding mold.
Let 1t stand in the ebox or very cool
place until firm and cool
Raspberry Jelly-Mash three pints of
raspberries and add one pint of sugar.
leaving them to stand two hours. Soak
one box of geatine in half pint of cold
water for two hours, add the grated rind
aud juice Of two lemons, one pint of boiling
water and the raspberries; strain through
Jclly-bag and pour into molds, allow.
ing 1t to stand on ice over night before
using. Red raspberres are much to be
preferred, but black can be used. When
not in season canned fruit will answer,
with less sG2ar..-New York World.