The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1910-08-05
TO FOL- DINNER
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SOME OF. THE MOST ,sATlsFAc,
J. 1 ri. TORY OF DESSERTS.
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French Caramel cu:tard y Delicious
Plain: Nousat Easy to Make
Maple Ice cream-Reeipe for
Hot Apple Cups.

French Caramel custard.-A little
different IL this French custard. Heat
pint Of milk in a;double boiler. The
milk, by the way, must be quite fresh
or the caramel is likely to curdle. It.
Into a new granite pudding dish put
four tablespoonfuls Of graduated sugar
and melt it on top of the stove, watch
ing and stirring it carefully until it is
a clear bright brown liquid. thoroughly
oaramelized. -. "
Pour on to it gradually the scalding
milk, which will dissolve most of the
caramel sugar. Pour this liquid gradu-
ally on to the beaten yolks of three
large eggs or the whole of two. Re-
turn to the pudding dish and bake an
hour in slow oven, with an asbestos
mat under it and one protecting it on
the side above. It should-like all
baked custards-have a firm live
like" consistency when done, and can
be safely taken out of the oven when
thin knife plunged into it does not
look creamy or sticky. Caramel which
has hardened on the pan or even on
the spoon will dissolve in the long
cooking.
Plain Nougat.-Have ready square
shallow pans lined with paraf1n paper
or creased slightly with olive oil; mix
together a pound each of blanched
almonds, sliced Brazil nuts, English
walnuts shelled and quart of peanuts
shelled and skinned; put over the fire
in a porcelain lined kettle two pounds
OF granulated sugar and cup Of wa
ter; stir until the sugar is dissolved,
no longer, then boil without stirring
until the strip begins to slightly
change color; take quickly from the
fire and, having sprinkled the nuts in
the pans to the depth of half an inch,
pour over them the hot strip until
we'll covered. Stand in a cold, dry
place and when half cooled and stiff
fened mark into bars. using knife
slightly oiled.
Hot Apple cups.-Turn tin oval
cups upside down, cover with good pie
crust, put in baking pan, still upside
down, and bake light brown in mod
crate oven. Cook six apples with the
rind and Juice of a half a lemon.
Sweeten to taste, add a generous lump
Of butter, and flavor with little nut
meg Keep hot till ready to serve.
FIJI the pastry cups and put spoon
Of whipped cream on top of each one.
English Apple Tart.-Peel and core
tart apples, put into large sauce pan,
cover with boiling water, stew gently
until the apples are tender but un-
broken
Line the edges of deep pie tin
with crust, then fill the center of the
dish with apples, dropping into the
center of each a spoonful of orange
mar,nalade.
Cover the top of the dish with strips
of pastry arranged lattice fashion and
bake quickly until brown. Serve hot.
Maple Ice Cream.-Make custard
of three pints of milk, one cupful of
white sugar and the well-beaten yolks
of five eggs. Moisten half a pound
of maple sugar and boil until it can
dies. Stir into the custard and when
cool and ready to freeze add one pint
of whipped cream and the beaten
whites of the eGgs.
Ice Cream caohFiilIng.-Boil three
cups of cugar insone cup Of water to a
thick strip. Beat Che whites of three
eggs to a stiff froth and gradually
pour the boiling sirup over it, stirring
vigorously. Season with vanilla,
lemon or orange juice and beat until
cool.