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Classic
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page 328
color. Do not sugar them in the dish--they then become preserves, not fresh
fruit. Pass the powdered sugar and cream with them.
SNOW PYRAMID.
Beat to a stiff foam the whites of half a dozen eggs, add a small teacupful of
currant jelly, and whip all together again. Fill half full of cream as many
saucers as you have guests, dropping in the centre of each saucer a
tablespoonful of the beaten eggs and jelly in the shape of a pyramid.
JELLY FRITTERS.
Make a batter of three eggs, a pint of milk, and a pint of bowl of wheat flour
or more, beat it light; put a tablespoonful of lard or beef fat in a frying or
omelet pan, add a saltspoonful of salt, making it boiling hot, put in the batter
by the large spoonful, not too close; when one side is a delicate brown, turn
the other; when done, take them on to a dish with a d'oyley over it; put a
dessert-spoonful of firm jelly or jam on each, and serve. A very nice dessert.
STEWED APPLES. No. I.
Take a dozen green, tart apples, core and slice them, put into a sauce-pan with
just enough water to cover them, cover the sauce-pan closely, and stew the
apples until they are tender and clear; then take them out, put them into a deep
dish and cover them; add to the juice in the sauce-pan a cupful of loaf sugar
for every twelve apples, and boil it half an hour, adding to the syrup a pinch
of mace and a dozen whole cloves just ten minutes before taking from the fire;
pour scalding hot over the apple, and set them in a cold place; eat ice cold
with cream or boiled custard.
STEWED APPLES. No. 2.
Apples cooked in the following way look very pretty on a tea-table and are
appreciated by the palate. Select firm round greenings, pare neatly and cut in
halves; place in a shallow stew-pan with sufficient boiling water to cover them
and a cup of sugar to every six apples. Each half should cook on the bottom of
the pan and be removed from the others so as not to injure its shape. Stew
slowly until the pieces are very tender, remove to a glass dish carefully, boil
the syrup a half hour longer, pour it over the apples and eat cold. A few pieces
of lemon boiled in the syrup adds to the flavor.
BAKED PEARS.
Pare and core the pears, without dividing; place them in a pan, and fill up the
orifice with brown sugar; add a little water, and let them bake until perfectly
tender. Nice with sweet cream or boiled custard.
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