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Classic
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page 326
into four small triangles; dry them in the oven slowly until they assume a
delicate brownish tint, then serve, either hot or cold. A nice way to serve them
is to spread a paste of part butter and part rich, creamy cheese, to which may
be added a very little minced parsley.
ORANGE FLOAT.
To make orange float, take one quart of water, the juice and pulp of two lemons,
one coffee-cupful of sugar. When boiling hot, add four tablespoonfuls of
corn-starch. Let it boil fifteen minutes, stirring all the time. When cold, pour
it over four or five oranges that have been sliced into a glass dish, and over
the top spread the beaten whites of three eggs, sweetened and flavored with
vanilla. A nice dessert.
LEMON TOAST.
This dessert can be made very conveniently without much preparation.
Take the yolks of six eggs, beat them well, and add three cupfuls of sweet milk;
take baker's bread, not too stale and cut into slices; dip them into the milk
and eggs,and lay the slices into a spider, with sufficient melted butter, hot,
to fry a delicate brown. Take the whites of six eggs, and beat them to a froth,
adding a large cupful of white sugar; add the juice of two lemons, heating well,
and adding two cupfuls of boiling water. Serve over the toast as a sauce, and
you will find it a very delicious dish.
SWEET OMELET. No. I.
One tablespoonful of butter, two of sugar, one cupful of milk, four eggs. Let
the milk come to a boil. Beat the flour and butter together; add to them
gradually the boiling milk, and cook eight minutes, stirring often; beat the
sugar and the yolks of the eggs together; add to the cooked mixture, and set
away to cool. When cool, beat the whites of the eggs to a stiff froth, and add
to the mixture. Bake in a buttered pudding-dish for twenty minutes in a moderate
oven. Serve immediately, with creamy sauce.
SWEET OMELET. No. 2.
Four eggs, two tablespoonfuls of sugar, a pinch of salt, half a teaspoonful of
vanilla extract, one cupful of whipped cream. Beat the whites of the eggs to a
stiff froth, and gradually beat the flavoring and sugar into them. When well
beaten add the yolks, and lastly, the whipped cream. Have a dish holding about
one quart slightly buttered. Pour the mixture into this and bake just twelve
minutes. Serve the moment it is taken from the oven.
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