Passaic City record., 1892-05-21
DAINTY DESSERTS.

Spanish Cream m-Separate the whites
and yolks of four eggs and with the yolks
make boiled custard, adding pint of
milk and sugar to taste. Set one-third
of box of gelatine to soak in little
cold water for 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 and 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 and let it cook three-quarters of
an hour; add the yolks of two eggs aud
half cup of sugar. When thoroughly
cooked and creamy remove from the
stove and add teaspoon of vanilla.
Pour in glass dish to serve. Beat the
two whites stiff and add to them half 8
pint of whipped cream; sweeten and fla
vor. Pour this over the tapioca cream
Chocolate Bavarian Cream--Soak hall
box of gelatine in cold water half an
hour. Boil pint of milk, add the gel
atine, two ounces OF grated chocolate
and stir until dissolved; then add half
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-Whlp a pint of
thick cream until firm, sweeten to taste
and flavor with vanilla. Chill and serve
in glasses.
Orange Cream-Three-fourths of
pound of coffee A sugar, eight eggs,
the grated rind of two oranges, the juice
of eight oranges and one ounce of corn
starch. STR constantly in a double
kettle until it begins to thicken, remove
from the stove and beat few minutes.
Pour into custard cups or sherbet glasses,
place on the ice and serve with fancy
cakes.
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 pint and half
Of boiling water, the juice of the lemons
and oranges and sugar. Strain into
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 be used in place Of the berries.
Apple Charlotte-Pare and steam unit
tender six or eight large sour apples, rub
them through colander and add half a
cup of sugar while they are still warm.
Soak half box of gelatine in cold water
for half an hour and add to the apples,
stirring thoroughly until dissolved. Place
the dish containing this in a pan of
cracked ice and beat until it begins to
thicken. Then add pint of whipped
cream and pour in pudding mold.
Let it stand in the ice-box 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 gelatine in half pint of cold
| water for two hours, add the grated rind
| and juice of two lemons, one pint of boiling
water and the raspberries; strain through
jelly-bag and pour into molds, allow
ing it to stand on ice over night before
using. Red raspberries are much to be
| preferred, but black can be used. When
| not in season canned fruit will answer,
| with less sugar. New York World.