FANCY DESSERTS

Charlotte Russe. One pint milk, one half box Knox's gela- tine heated with the milk until gelatine is dissolved. While this mixture is cooling whip one quart of sweet cream and mix with the abo'»e; add one teacup sugar, one teaspoon Ed- dy's Triple. Extract of vanilla; stir all together till it begins to thicken, then pour into mold or dish lined with small slices of sponge cake. Make in the morning for tea. As made by

MRS. H.- C. TAYLOR.

Corn Starch Dessert. Two and one half cups sweet milk, one half cup sugar, two teaspoons corn starch, place milk and sugar in a double boiler, when hot stir in corn starch softened with milk; flavor with Eddy's Triple Extract Of almond. Set away in molds to cool. Dressing for above: one cup of raisins; boil for twenty minutes or one half hour; when cool remove stones and chop. Just before ready to serve take whites of two eggs, beat to a stiff froth, add one half cup pulverized

98 THE YORK COOK BOOK.

sugar, stir together the whites of the eggs and choppei raisins and serve v/iih the corn starch mold.

MRS. G. B. FRANCE.

Spanish Cream. One pint of milk, one third pint Knox's gelatine (half box), one cup sugar, four eggs; put gelatine in milk and let sand until soft, add sugar and boil two minutes. Beat whites and yolks of eggs separately; remove from stove and quickly add the. yolks and then the whites; flavor to taste. Put into molds and set in a cool place. Eat with cream.

MRS. JOHN E. EVANS.

Velvet Cream. Two tablespoons Knox's gelatine dissolved in one half glass water; one pint rich sw'eet cream, four table- spoons sugar; flavor with Eddy's Triple Extract of vanilla or rose water. Put in molds and set on ice. May be served with or without cream. MRS. G. W. POST.

Apple Cu.stard. Pare., core and stew six apples until fine, add half cup sugar; beat three eggs very light, add one half cup sugar and one and one half pints milk; stir well and add the apples, stir again and pour into a baking pan and bake until the custard sets. If liked a little, grated nutmeg may be added before it is put in oven. This is a nice dessert and pos- sesses the advantage of being so quickly prepared that it may be classed among the emergency desserts.

MRS. CHAS. F. GILBERT.

French Custard. Yolks of three eggs beaten with four table- spoons sugar, one pint sweet milk, pinch of salt; put in a tin pail and boil for five minutes in a kettle of hot water. Beat whites of eggs to a stiff froth, with one tablespoon sugar; pour custard into a dish, cover with beaten whites of egg, brown slightly. Flavor with Eddy's Triple Extract vanilla.

MRS. C. M. COWAN.

Floatin.ii T.sland. For one common sized floating island have a sponge cake that will weigh a pound and a half or two pounds; slice it downward almost to the bottom but do not cut the slices apart; stand up the cake in the center of a glass bowl or a deep dish. Have ready a pint and a half of cream, make it very sweet with sugar and color it a fine green with a teacup of the juice of pounded spinach boiled five minutes by itself, strained, and made very sweet. Or for coloring pink,

FANCY DESERTS 99

currant jelly or the juice of preserved strawberries may be used. Whip to a stiff froth another pint and half sweet cream and flavor; pour round the cake in the dish the colored, un- frothed cream, and pile the whipped white all over the cake, highest on top. MRS. LEE DEVER.

Floating- Island. One quart sweet milk put over hot water to heat, whites of six eggs beaten stiff and laid on the milk until cooked; remove to a platter; beat the yolks with three tablespoons sugar, pour hot milk over them instead of putting the eggs into the, milk and there will be no danger of the milk curdling. Flavor to taste; stir till cooked through, turn into custard dish. A silver spoon in the glass dish will prevent its breaking. Put the whites on top, and serve with a bit of jelly on each dish at table. MISS BIRDIE WHITCOMB.

Fruit Salad. One pineapple thinly sliced, one pint straw- berries cut in two, four bananas thinly sliced, sugar to taste; mix and stand on ice until very cold.

MRS. LETTIE DONNELL.

A New Dinner Dessert. Whip a pint of cream to a froth, and color a very pale green with vegetable coloring. Soak one quarter box Knox's gelatine in one quarter cup cold water, until soft, then set it in hot water until it dissolves; stir three ounces powdered sugar into the whipped cream; then strain in the gelatine and mix thoroughly buf lightly. When the mixture begins to thicken add half teaspoon Eddy's Triple Ex- tract of vanilla and half cup blanched almonds chopped very fine. Pour into small glasses ready for serving, and serve very cold. MRS. R. V. HUNTER.

Lemon Jelly. Soak one box Knox' gelatine in one pint cold water over night; four teacups granulated sugar, the grated rind of two lemons and juice of three; mix the gelatine, after having soaked it, with the lemons and sugar; set near the fire and stir in three pints boiling water and just let the mixture come to a boil, then strain through a sieve into the molds and serve with whipped cream. MISS KATE E. HAMILTON.

Orange Cream of Jelly. One third box Knox's gelatine dis- solved in a very little warm water, four eggs, one cup sugar, four oranges and two and a half lemons; beat the yolks, add

100 THE YORK COOK BOOK.

the sugar to them, then the. strained juice of the fruit and the dissolved gelatine; lastly add the whites of the eggs beaten to a stiff froth. Pour into a mold and set aside to stiffen.

MRS. W. D. MEAD, Jr.

Jelly With Kipe Fruit. Take one. half dozen ripe peaches, pare in quarters, sprinkle with sugar; soak a package Knox's gelatine in one pint cold water half an hour, add one and one half pints hot water to dissolve, sweeten to taste and add few drops of Eddy's Triple Extract of almond flavoring, then add the peaches. Set the whole on ice. Eat with whipped cream or other sauce. Whole, strawberries or raspberries are very nice served this way. MRS. JENNIE L. WIRT.

Jelly for a Hot Day. Soak one half package Knox's gelatine half hour or more in half pint water; heat another half pint >vater in a tin dish over a gas jet or lamp flame until hot, pour it over the gelatine and stir until dissolved; add sugar to taste, also a teaspoon Eddy's Triple Extract lemon, orange, raspberry or any you may choose. Set aside to cool. Eat with cream and sugar, or plain. MRS. JENNIE L. WIRT.

Fruit Salad. Slice air orange, a banana, and prepare a box of strawberries, sprinkle each with sugar, place in layers in a dish; pour over this a small quantity of prepared Knox's gel- atine and set away to cool. Turn out on platter.

MRS. HATTIE MAPPS.

Delicious Fruit Salad. One box Knox's gelatine, two coffee sups cold water or juice of pineapple, one pound can sliced pineapple, six bananas, six oranges, and juice of two lemons, five cups hot water, and four cups sugar; this quantity makes a gallon. Frst open the pineapple, drain off the juice and add enough water to make two cups, pour this cold liquor over the gelatine and let stand two hours; add to the five teacups of hot water the four teacups of sugar and the juice of the lemons (adding another lemon if too sweet), stir well until dis- solved, then pour in the melted gelatine and stir well. Set this aside until it is cool. Cut the pineapple into small bits, the bananas and oranges into thin slices, taking out seeds of oranges: mix all together, put into a gallon jar and pour over it the gelatine mixture; set on ice or in a cool place to harden. This should be made the day before using.

MRS. CHAS. GILBERT.

FANCY DKSERTS 101

Pineapple Sponge. One can grated pineapple or a fresh one, small cup sugar, one and one half cups water, whites of four eggs, half a package of Knox's gelatine; chop the pineapple, add the sugar and water and cook ten minutes. Have gelatine soaked in half cup water, add to the mixture, strain and cool; when partially set add well whipped whites of four eggs, beat thoroughly and pour into molds to harden. Serve with rich vanilla custard or whipped cream.

MRS. ALFRED ALLEN, (Denver, Colo.)

Strawberiy Sponge. One quart strawberries, one half pack- age Knox's gelatine, one and one-half cups water, one cup sugar, juice of one lemon, whites of four eggs; soak gelatine two hours in one half cup water, mash berries and add one half the sugar to them, boil the remainder of sugar and cup of water twenty minutes, rub berries through a sieve, add gela- tine, to the boiling syrup, and take from the fire, then add berries; 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 into mold and set away to harden. Serve with sugar and cream. MRS. MARY WENDELL.

Prune Whip. Steam three fourths pound of prunes until tender, sweeien to taste, pit, add the whites of four eggs beaten to a stiff froth, and stir all together until light; put in a dish and bake twenty minutes. ^7hen cold serve in a large, dish and cover with w^iipped cream. MRS. WINIFRED SMITH.

StraAvberries in Sncw. Pour one cup cold water and one of sugar over a half package of Knox's gelatine; when soft add one cup boiling water, and the juice of two lemons, then the whites of four well beaten eggs, beat all together until very light and frothy. Just before it sets add one pint of whole straw^berries and pour into a mold w^hich has been dipped in water. Serve very cold with cream. MRS: GEO. HOPKINS.

Tapioca Ice. Soak one cup of pearl tapioca over night; in the morning boil in water until it clears, adding one cup sugar and a little salt. Have a ripe pineapple chopped not very fine, and turn the tapioca and sugar over it while boiling hot, stir and turn into a mold to cool; when cold serve with sugar and cream. MRS. D. B. SNODGRASS.

102 THE YORK COOK BOOK.