NEW ENGLAND STYLE

Cut into thin slices a loaf of graham bread or brown bread; butter them well. Arrange them in layers in buttered, sugar-dusted moulds until half full; fill up with plain custard. Some English currants may be sprinkled between the layers; they give custard a rich mace flavor. Let soak for a half hour before baking; bake in water-bath.

Floating Island.

Beat the yolks of twelve eggs with ten ounces of sugar; add two ounces of cornstarch, vanilla and a little milk. Boil one quart of milk; stir into it the above mixture; take from the fire and when a little cool pour in a large glass or porcelain dish; set on ice. Beat very stiff the whites of six eggs; add a handful of sugar and a little vanilla. With a large spoon (dipped in water) take out in pieces and put in boiling water for a few minutes; then arrange these "snow-balls" on top of the custard. A little jelly may be sprinkled on top of each. Dust with powdered sugar and serve.

Stock Sauce.

In the saucepan dissolve together three tablespoonfuls of corn starch, one-half pound or one cup of brown or granulated sugar, a little mixed whole spice, one-half lemon rind and juice, with a pint of

cold water arid set on the fire. Let it simmer slowly until it is clear, add a little butter or salt and strain. Before serving, add one-half glass of any wine desired, or one tablespoonful of any extract, one- quarter pound of butter; set on stove and stir until butter is melted. Color to suit taste.

Clm ten u Sa uoe.

The proper name is Cheau d'Eau, but is generally called as above. Beat light the yolks of four eggs with two handfuls of powdered sugar and the rind and juice of half a lemon; stir in slowly one-half glass of Rhine wine and beat well until it is all foam, over a moderate fire. This is a favorite sauce.

Mnrcl Snuee.

Rub together to a froth one cup of butter, one and one-half cups of powdered sugar, the juice of half a lemon, or a little vanilla and the white of one egg. If you have a bag and tube drop in little stars, or set on a plate, sprinkle with mace and put it on ice to harden.

Rum Sfiuce.

Mix together one-half quantity of hard sauce and one-half quantity of stock sauce, add one small glass of rum, let it boil lively ft r about five minutes, keeping it hot until served.

Cren m Sa nee.

Mix together, in a double boiler, one cup of fine sugar, one and one-half pints of cream and milk, one ounce of corn starch or two ounces of flour, one-half teaspoonful of salt and one tablespoonful of butter; stir occasionally, and when just starting to thicken remove and strain. Flavor with vanilla.

Freneh Cream Snuee.

Add a little cognac brandy to mixture for cream sauce.

Yankee Sauce.

Same as rum sauce, only add a little ground ginger and molasses.

— 24 — Brnncly Snuee.

Stir to a cream one cup of butter, one and one-half cups of sugar, one-half of grated nutmeg, one-half of the peel and the juice of one lemon; set on a good fire; add three eggs and one glass of brandy. Let it boil about five minutes. This is a very fine sauce.

Omelette Souffle.

Take the yolks of six eggs, a little vanilla, one-quarter of a pound of sugar and one spoonful sweet cream; stir fifteen minutes; add quickly the whites of six eggs beaten very stiff; mix it very light; pour in a warm porcelain dish greased with butter, bake at once, not too slow. Dust a little fine sugar over it. Flavor with vanilla.

Fritters are frequently made with apples, peaches and other large fruits with this recipe: Dissolve one yeastcake in one pint warm milk; add one-quarter of a pound of sugar, salt, four eggs, two table- spoonfuls best olive oil and enough pastry flour to make a soft batter. Set to rise; then beat again, add a little nutmeg, throw in the fruit, cover all with the batter, and fry in hot lard.

Fritters with Baking Powder.

The same proportions; instead of the yeast use one tablespoonful of baking powder, and mix shortly before using.

A In y on n a is e.