Buckeye Cookery

page 91

boil, and put in glasses. To be eaten cold.--Mrs. Belle R. Liggett, Detroit,
Mich.

      SNOW CUSTARD.
Half a package of Coxe's gelatine, three eggs, two cups of sugar, juice of one
lemon; soak the gelatine one hour in a tea-cup of cold water, add one pint
boiling water, stir until thoroughly dissolved, add two-thirds of the sugar and
the lemon juice; beat the whites of the eggs to a stiff froth, and when the
gelatine is quite cold, whip it into the whites, a spoonful at the time, from
half an hour to an hour. Whip steadily and evenly, and when all is stiff, pour
in a mold, or in a dozen egg-glasses previously wet with cold water, and set in
a cold place. In four or five hours turn into a glass dish. Make a custard of
one and one-half pints milk, yolk of eggs, and remainder of the sugar, flavor
with vanilla, and when the meringue or snow-balls are turned out of the mold,
pour this around the base.--Mrs. Gov. Thayer, Wyoming Territory.

      MOONSHINE.
This dessert combines a pretty appearance with palatable flavor, and is a
convenient substitute for ice-cream. Beat the whites of six eggs in a broad
plate to a very stiff froth, then add gradually six table-spoons powdered sugar,
beating for not less than thirty minutes, and then beat in about one heaping
table-spoon of preserved peaches cut in tiny bits (or some use one cup jelly).
In serving, pour in each saucer some rich cream sweetened and flavored with
vanilla, and on the cream place a liberal portion of the moonshine. This
quantity is enough for seven or eight persons.--Mrs. H. C. Meredith, Clambridge
City, Ind.

      ORANGE FLOAT.
One quart water, the juice and pulp of two lemons, one coffee-cup sugar; when
boiling, add four table-spoons corn starch, let boil fifteen minutes, stirring
all the time; when cold pour it over four or five peeled and sliced oranges, and
over the top spread the beaten whites of three eggs; sweeten and add a few drops
of vanilla.--Mrs. Wm. Skinner.

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