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Classic
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page 325
stiff enough to put on without running off, and flavor with vanilla. If you beat
it after it is stiff it will come to butter. Put between the cakes and on top.
DESSERT PUFFS.
Puffs for dessert are delicate and nice; take one pint of milk and cream each,
the white of four eggs beaten to a stiff froth, one heaping cupful of sifted
flour, one scant cupful of powdered sugar, add a little grated lemon-peel, and a
little salt; beat these all together till very light, bake in gem-pans, sift
pulverized sugar over them, and eat with sauce flavored with lemon.
PEACH CAKE FOR DESSERT.
Bake three sheets of sponge-cake, as for jelly-cake; cut nice ripe peaches in
thin slices, or chop them; prepare cream by whipping, sweetening and adding
flavor of vanilla, if desired; put layers of peaches between the sheets of cake;
pour cream over each layer and over the top. To be eaten soon after it is
prepared.
FRUIT SHORT-CAKES.
For the recipes of strawberry, peach and other fruit short-cakes, look under the
head of "Biscuits, Rolls and Muffins." They all make a very delicious dessert
when served with a pitcher of fresh, sweet cream, when obtainable.
SALTED OR ROASTED ALMONDS.
Blanch half a pound of almonds. Put with them a tablespoonful of melted butter
and one of salt. Stir them till well mixed, then spread them over a baking-pan
and bake fifteen minutes, or till crisp, stirring often. They must be bright
yellow-brown when done. They are a fashionable appetizer, and should be placed
in ornamental dishes at the beginning of dinner, and are used by some in place
of olives, which, however, should also be on the table, or some fine pickles may
take their place.
ROAST CHESTNUTS.
Peel the raw chestnuts and scald them to remove the inner skin; put them in a
frying-pan with a little butter and toss them about a few moments; add a
sprinkle of salt and a suspicion of cayenne. Serve them after the cheese.
Peanuts may be blanched and roasted the same.
AFTER-DINNER CROUTONS.
These crispy croutons answer as a substitute for hard-water crackers, and are
also relished by most people.
Cut sandwich-bread into slices one-quarter of an inch thick; cut each slice
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