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Classic
Cook Books
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page 92
ORANGE SOUFFLE.
Peel and slice six oranges, put in a high glass dish a layer of oranges, then
one of sugar, and so on until all the orange is used, and let stand two hours;
make a soft boiled custard of the yolks of three eggs, one pint of milk, sugar
to taste, with grating of the orange peel for flavor, and pour over the oranges
when cool enough not to break the dish; beat the whites of the eggs to a stiff
froth, stir in sugar, and put over the pudding.--Mrs. Mary A. Livermore,
Melrose, Mass.
PRUNE WHIP.
Sweeten to taste and stew three-quarters of a pound of prunes; when perfectly
cold, add the whites of four eggs beaten stiff, stir all this together till
light, put in a dish, and bake twenty minutes; when cold serve in a larger dish,
and cover well with good cream. Mrs. Belle R. Liggett, Detroit, Mich.
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Classic
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