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Classic
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page 172
allow the top to burn, as it will, if not covered when first put in the oven.
Cover with a pan until the bottom is cooked, and then a few moments colors the
top. This pie has no meringue on top. Serve it with a tart pie, as it is a very
sweet dessert.
APPLE TRIFLE--A SUPPER DISH
Make a marmalade by stewing tart apples in sugar, seasoned with lemon. Lay it
when cold in a deep glass dish, pour over it a boiled custard made of two eggs,
half a pint of milk, sweetened with half a cup of sugar. Finish it by whipping a
pint of rich cream to a froth, and pile it high on the custard. Ornament with
strips of citron and apple jelly laid on the whipped cream. This is a charming
dish for the country, where cream is abundant.
TRIFLES. DELICIOUS
Cover the bottom of a glass bowl, or dish, with lady fingers; break up, and put
also half dozen macaroons; pour over them a cup of wine, or diluted extract, to
moisten them; then put in three tablespoonfuls of jelly or jam. Pour over this a
boiled custard, made with a pint of milk, three eggs and a cup of white sugar.
whip up the whites of two eggs with a cup of white sugar and lemon juice to
taste, and when it will stand alone, put it on the custard, and serve.
GELATINE SNOW PUDDING
Take two tablespoonfuls of good gelatine, throw over it two spoonfuls of water,
let it soak ten minutes, then pour over it half a pint of boiling water,
three-quarters of a pound of white sugar, and the juice of two lemons
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