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Classic
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page 88
through. When cream is difficult to whip, add to it and beat with it the white
of an egg. Sweetened and flavored this is a choice dessert alone, but it may be
served in various ways. Baked apples, and fresh or preserved berries are
delicious with it. Jelly-glasses, one-third full of jelly and filled up with
cream, make a very wholesome and delicious dessert.
WHIPPED CREAM.
One and one half pints good rich cream sweetened and flavored to taste, three
tea-spoons vanilla; whip to a stiff froth. Dissolve three-fourths ounce best
gelatine in small tea-cup hot water, and when cool pour into the cream; stir
thoroughly, pour in molds and set on ice, or in very cool place.--Mrs. Emma
Craig, Washington, D.C.
SNOW FLAKE.
One package gelatine, pint cold water, quart boiling water, pint wine, three
lemons, three pounds sugar, half small bottle vanilla; put this away until cold;
take the whites of six eggs, beat stiff, then beat up with the jelly, and place
in molds.--Mrs. Col. Woods, Greensburg, Pa.
APPLE CUSTARD.
One pint of mashed stewed apples, one pint sweet milk, four eggs, one cup sugar
and a little nutmeg; bake slowly.--Mrs. G. W. Hensel, Quarryville, Pa.
APPLE SNOW.
Pare, core and bring to boil in as little water as possible six tart apples,
cool and strain, beat well and add the well-whipped whites of three eggs,
sweeten to taste and beat thoroughly until a dish of snow is the result, flavor
with lemon or vanilla, or add the grated rind of a lemon; serve with sweetened
cream.
Or make custard of yolks, sugar, and a pint milk, place in a dish, and drop the
froth on it in large flakes.--Mrs. T. J. Buxton, Minneapolis, Minn.
BLANC-MANGE.
Dissolve three heaping table-spoons corn starch and three of sugar in one pint
of milk; add to this three eggs well beaten, and pour the mixture into one pint
of boiling milk, stirring constantly until it boils again; just before taking
from the stove flavor to suit the taste and pour into cups or small molds; when
cool take out and
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