The Opelousas courier., 1892-12-03
COOL DESSERTS FOR HOT DAYS:

COOL DESSERTS FOR HOT DAYS:
Raspberry Float-Mash a pint of red
raspberries, add two-thirds cupful Of
white sugar, beat whites of four eggs, SO
you can turn the dish upside down, add
one-third of a eupful of fine sugar,
squeeze the raspberries through strainer,
add the juice, one spoonful at a time, to
the eggs, beating, SO to mix it well IN
til it is stiff and v::I stand firm Remove
to a fancy disa for the table.
Snow Flakes-Grate a large cocoanut,
being careful not to get any of the brown
in to discolor it; heap in a glass dish.
Whip one pint of cream, sweeten with
fine sugar and mix, pour into another
dish; have both brought to the table;
when ready to serve, dish out the cocoa
nut, and over each dish, dip two spoons
full of whipped cream; serve with cake
C~ocoanut Sherbet-Two good-sized
~cocoanuts cracked; a Y the milk that is
in them, break in pieces and CRATE all
the white into a deep dish, pour over it
two quarts of water and let it stand two
hours, squeeze through a linen jelly bag;
10 this LIQUID add the ~cocoanut milk and
three -fourths of a pound OF sugar; mix
we'll. II not sweet enough add more
sugar, pour in the freezer and freeze.
Peach Ice-Choose freestones, peel
one dozen ripe ones, cut in two, take OUT
the pits and mash them, add one pound
of coffee sugar and one quart of cold
water, stir until the sugar is dissolved,
then pour into the freezer and pack with
| cracked ice and coarse salt; turn all the
time until frozen, then serve.
Whipped Cream-Allow n quart of
thick sweet cream for n dozen per-
sons, set In a pan of cracked ice until
very cold, then with ar egg-beater beat,
take off the top in a separate dish y beat
again, taking it off as fast as it gets stiff;
when all is whipped sweeten with fine
sugar, and favor with vanilla; serve in
sherbet glasses.
Tapioca Cream-Soak over night two
tablespoonfuls of tapioca, in three-fourths
of a cupful of milk. Put n quart OF
milk ina double kettle over the fire I'M
till scalding hot, beat the yolks OF three
with half a cupful of white sugar, add
the taploca, flavor with a ~teaspoonful of
vanilla; when the milk is hot. stir in the
eggs and tapioca, let it cook two or three
minutes, then pour out in a serving
dish beat the whites of the eggs to a
froth and add two spoonfuls OF fnt
sugar, pour over the top and set away
in the ice box; serve colo
Lemon Snowflake one-fourth Of Z
box OF galatine and v with cold
water; after soaking half an hour, set 1t
over a teakettle of hot water, pour oyel
1T half a pint of boiling water; when
dissolved add half a pound of sugar and
the JUICE of two lemons, stir well to-
gether and strain. Set away until it be-
gins to thicken, then add the whites Of
two egg set the dish in a pan of cracked
ice; with an egg beat the whole fifteen
minutes or until white as 2now, turn
into a mold and set in the ice box until
ready to serve.
Caramel Custard-Put one cupful Of
sugar in a saucepan over the fire, stirring
ali the time until it is melted and brown,
set it back on the stove and pour over i
half a cofeecupful of boiling water, thu
will make the sugar crisp, but let i
simmer, and it will soon melt, beat foul
eggs, add a pinch of salt, pour owe
them a quart of new milk; when th
caramel is melted, add it to the mill
and stir veil pour into custard cups
fill a dripping pan half full OF hot water
set the cups in the pan and bake half Al
hour or until done. Serve cod,
Coffee Cream-An inexpensive desser
is made from this rule: Soak half a bo
of gelatine for two hours in a cupful 0
cold water. Put half a cupful Of groun'
Java coffee in a i pint Of boiling milk AMI
let it stand ten minutes, strain throug'
a cloth over one cupful Of white sugar
add the yolks of four eggs well beaten
set over the fire and stir until 1t begin
to be creamy, take from the fire and adj
the gelat,ae, str well and strain fhroag
4 Tin stratneg, set in a cool place, an
when it begins TO get stiff, str into T
J pint OF whipped cream; pour all into
mold, which has been wet - col
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