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Classic
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page 324
COUNTRY PLUM CHARLOTTE.
Stone a quart of ripe plums; first stew, and then sweeten them. Cut slices of
bread and butter, and lay them in the bottom and around the sides of a large
bowl or deep dish. Pour in the plums boiling hot, cover the bowl, and set it
away to cool gradually. When quite cold, send it to table, and eat it with
cream.
VELVET CREAM, WITH STRAWBERRIES.
Dissolve half an ounce of gelatine in a gill of water; add to it half a pint of
light sherry, grated lemon-peel and the juice of one lemon and five ounces of
sugar. Stir over the fire until the sugar is thoroughly dissolved. Then strain
and cool. Before it sets beat into it a pint of cream; pour into molds and keep
on ice until wanted. Half fill the small molds with fine strawberries, pour the
mixture on top, and place on ice until wanted.
CORN-STARCH MERINGUE.
Heat a quart of milk until it boils, add four heaping teaspoonfuls of
corn-starch which has previously been dissolved in a little cold milk. Stir
constantly while boiling, for fifteen minutes. Remove from the fire, and
gradually add while hot the yolks of five eggs, beaten together with
three-fourths of a cupful of sugar, and flavored with lemon, vanilla or bitter
almond. Bake this mixture for fifteen minutes in a well-buttered pudding-dish or
until it begins to "set."
Make a meringue of the whites of five eggs, whipped stiff with a half cupful of
jelly, and spread evenly over the custard, without removing the same farther
than the edge of the oven.
Use currant jelly if vanilla is used in the custard, crab-apple for bitter
almond, and strawberry for lemon. Cover and bake for five minutes, after which
take off the lid and brown the meringue a very little. Sift powdered sugar
thickly over the top. To be eaten cold.
WASHINGTON PIE.
This recipe is the same as "Boston Cream Pie," (adding half an ounce of butter,)
which may be found under the head of "Pastry, Pies and Tarts." In summer time,
it is a good plan to bake the pie the day before wanted; then when cool, wrap
around it a paper and place it in the ice-box so as to have it get very cold;
then serve it with a dish of fresh strawberries, or raspberries. A delicious
dessert.
CREAM PIE. No. 2.
Make two cakes as for Washington pie, then take one cup of sweet cream and three
tablespoonfuls of white sugar. Beat with egg-beater or fork till it is
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