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Classic
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page 315
whole mix well and come to a boil; then pour upon the apples. The syrup will
congeal. It is to be eaten cold with cream.
Or you may change the dish by making a soft custard with the yolk of four eggs,
three tablespoonfuls of powdered sugar, and a scant quart of milk. When cold,
spread it over the apples. Whip the whites of the eggs, flavor with lemon, and
place on the custard. Color in the oven.
SYLLABUB.
One quart of rich milk or cream, a cupful of wine, half a cupful of sugar; put
the sugar and wine into a bowl, and the milk lukewarm in a separate vessel. When
the sugar is dissolved in the wine, pour the milk in, holding it high; pour it
back and forth until it is frothy. Grate nutmeg over it.
CREAM FOR FRUIT.
This recipe is an excellent substitute for pure cream, to be eaten on fresh
berries and fruit.
One cupful of sweet milk; heat it until boiling. Beat together the whites of two
eggs, a tablespoonful of white sugar, and a piece of butter the size of a
nutmeg. Now add half a cupful of cold milk and a teaspoonful of corn starch;
stir well together until very light and smooth, then add it to the boiling milk;
cook it until it thickens; it must not boil. Set it aside to cool. It should be
of the consistence of real fresh cream. Serve in a creamer.
STRAWBERRY SPONGE.
One quart of strawberries, half a package of gelatine, one cupful and a half of
water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak
the gelatine for two hours in half a cupful of water. Mash the strawberries, and
add half the sugar to them. Boil the remainder of the sugar and the water gently
twenty minutes. Rub the strawberries through a sieve. Add the gelatine to the
boiling syrup and take from the fire immediately; then add the strawberries.
Place in a pan of ice water, and beat five minutes. Add the whites of eggs, and
beat until the mixture begins to thicken. Pour in the molds and set away to
harden. Serve with sugar and cream. Raspberry and blackberry sponges are made in
the same way.
LEMON SPONGE.
Lemon sponge is made from the juice of four lemons, four eggs, a cupful of
sugar, half a package of gelatine, and one pint of water. Strain lemon juice on
the sugar; beat the yolks of the eggs, and mix with the remainder of the water,
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