Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1892-07-22
DESSERTS For SUMNER DAYS.


the New York World, a light pudding
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 one lemon in
the rice when soaked, add one teacup of
sugar and little salt. Bake one-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 Cream-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 and
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 aud set on
ice. Serve with strawberries.
Almond Custard-Blanch and beat
| four ounces of almonds with spoonful
of water. Beat pint of cream favored
with vanilla and mix with it the yoke OF
~,
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 it into cups or glasses.
Delicate Pudding cup of straw
berry juice, oEe cup of water, three eggs,
three tablespoonfuls of corn starch, sugar
and pinch of salt. Let the water aud
! juice come to boil. Mix the corn starch
with little water and salt. Add the
| Juice aud boil ten minutes. Beat the
whites of the eggs to foam, but not
stiff, aud stir into the syrup after taking
| from the stove. Sweeten to taste. Put
| into a mould aud serve with soft Gus
tard around it.
Bohemian Cream Rub pint of fresh
gathered Strawberries through sieve.
Add six ounces OF powdered sugar and
the juice of lemon; dissolve one and
half ounces of isinglass in one-half pint OF
water, mix all well together and place
the dish upon the ice, stirring it until it
begins to set. Whip nearly pint of
cream to light froth and stir into it
the strawberries; fill the 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 turn out
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 aud half
cupful of sugar Beat well together.
Boil the milk. stir ill the mixture aud
cook five minutes or more. Spread the
whites, beaten to stiff froth, over the
top, after adding three teaspoonfuls of
! sugar aud the vanilla.
| Ambrossia-Place in deep glass dish
alternate layers of grated cocoanut,
sliced oranges and sliced pineapple. Be-
gin with the oranges aud use cocoanut
last, spreading between each layer sifted
sugar. Serve with sponge cake.
Delmonico Pudding--One quart OF
milk, five eggs, three tablespoonfuls of
corn starch, sugar to taste. Let the
milk come TO boil. beat the yolks of
five eggs and the whites OF two with the
sugar, a little salt, add the well.beaten
corn starch wet with little of the milk
cold, flavor with vanilla. Scald the
mixture until quite thick, pour il into
pudding dish and place in the oven TO
glaze over. Beat the whites of the eggs
to a stiff froth, add sugar to make thin
frosting, flavor ii delicaiely. Spread
over the pudding aud brown slightly.
To be eaten cold.
Velvet Cream-one quart mils, three
eggs, one-half box gelatine, Que cup
sugar, one'haf cup powdered sugar.
Soak the gelallne In part Of the milk
halt an hour. Put the rest Of the milk
ou the stove In hot water. When the
milk comes 10 a boil add the yolks Of the
eggs, well beaten. with the cup of sugar
and the gelatIue. When IL begins sa
thieken take IL oil, aud when nearly cold
add the whites Of the eggs, we'll beaten,
with the hail cup powdered sugar,
Cherry Cnslatd-AIake = enstafd Of
pint Of rich milk and the yolks ot i've
eggs. haeelen ana flavor. While bot
add one.half hex gelallae dissolved Ia
cold water, nel ia mold. P0uf
around u IN the dlsh, when served, =
ssnea ot tel ehssfles. Hseetea, strain
aad tAlekea slightly with eoFastafeh.
| neeeaale NllA cherries.