The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-08-22

powdered sugar. Put one pint Of milk oyer tho
ire in a double boiler; add TO this the milk and
add the eggs and sugar. keep stirring until the
eggs are cooked. take from the fire and add the
sim Nhf'o roth OF inc F Ssse " 1ItR V Vanilla Hee or 0e Wine and an
turn the mixture into . mould to harden. Servo
very cold with sugar and cream.
one cup OF cold water for one hour, then add
one cup Of boiling water and two mall cups OF
eggs 10 a stir froth. When the ~eelatlne mix
ture is cold and begins to thicken stir the egge
in, beating the mixture very hard and until it
will Just pour. The dish containing the mixture
should u.1, stand stand d in a pan q ice ,N water Z @ and 1T wli'
and stand in a cold place. When serving this
pudding pour around the form a boiled custard
Coffee blanc mango: Dissolve one box of Rela-
tine in two cups of milk; pour over it one pint
milk over the fire in a double boiler. and when
II Is at boiling point pour IN the coffee and Eela.
tine mixture. Meanwhile beat three eggs light
with one cup OF sugar and stir In with the other
ingredients. Remove from the fire and turn
into moulds and put into q cool place to become
set. Serve with sweetened cream.
Coffee also makes an excellent jelly. Soak
ono package Of g%elatinc in ono pint OF cold wa.
ter, then pour over 1t one quart OF boiling water.
amount of very strong coffee, and one table,
s mSSfa ans Of pD brandy "a co,S strain rain. this tvb into : a ring
NIL the centre with whipped cream, sweetened.
also put the cream around the outside.
" JCiiy wash olc quart IL TuuCo III
soak them until soft in water enough to little
more than cover them. Cook the prunes in the
Yer knit, remove the pit from each plum and
lay the plum in a wet mould. Have two ounces
of gelatine soaking in a little cold water and
turn the hot prune water over It; add the juice
Of two lemons and sweeten to taste. Stand over
the fire long enough TO have tho sugar and gela-
tine entirely dissolved; then strain into the
mould, holding the prepared prunes. Stand
away until perfectly cold. and then serve with
whipped cream.
Another simple but good dessert is made with
apples. Cook tart apples in a granite sauce
pan until tender, then strain them and slightly
swcctcn. To one quart OF strained pulp add two
lemon. Have two ounces of ~gelatine that has
water, turn one and one-halt plnts OF boiling
water over it. and aid this liquid to the other
ingredients; pour into moulds and put in a cool
place to become firm.
For orange Jelly, pour over half q box OF Coy
Es HH one B Btnt OF colo water and let Il soak FAX
place in a howl with the juice saved from cut
ting up the fruit, Add two small cups Of sugar
To the soaked gelatine and one pint OF boiling
water. Turn these over the prepared oranges.
As the mixture becomes cold stir occasionally
until it will just pour and no more; then turn
into moulds to form. IL the oranges are very
sweet the juice OF a lemon may be used in place
OF one orange, and many like a little liquor flavor
with the orange.
To make chocolate blancmange-To ono cup
soak one hour. Put one and one.hslf cups Of
milk over the fire to heat to boiling point; then
atiu inc soaked RClhtlnc ana SUIT until dissolved.
Have the yolks OF three eggs well beaten. add
three-quarters OF a cup Of sugar TO them and
four heaping tablespoonfuls of grated chocolate,
moistencd with Il very little milk. Pour the
s%calding milk slowly over the egg mixture, stir
ring all the while. Return TO the fre and stir
constantly until it 10 almost at boiling point;
then remove Immediately from the fire. Mean
while have the whites of the eggs beaten to a
stin froth and stir them into the hot mixture
with two teaspoonfuls of vanilla. Pour into
moulds that have been wet In cold water
and stand upon the ice to form. Serve with
Whinutal frpun aLRafnnaI mud fiavnraI Tha
eggs may be omitted II desired.
"A favoritc dessert is called Spanish cream.
For one quart OF cold milk use hall a box of Cox
g%elatine: cover and let them stand together
about nm hour. Then heat but do not lot the
mixture boil, Beat the yolks of four eggs and
add 70 them half a pound of fine sugar, turn the
scalding milk over the eggs and sugar, stirring
al tho time; Return the mixture to the ire and
stir until II is of the consistency Of soft custard.
Let the mixture become cold, stirring 1t ocoa.
sionally az 1t cools. When 1t begins TO thicken
flavor with vanilla and lightly STIR In the whites
Of the eggs that have been beaten to a stiff froth.
Turn the mixture into a mould and put in a
cold place. Make u soft custard and pour
around this dessert when serving 1t.