Ingredients
- 1 teaspoon vanilla
- 1 pound of lady fingers
Directions
Mrs. Wm. Horden.
Chill ^ pint thick cream, and add to it l\ tablespoons pulver- ized sugar, and 1 teaspoon vanilla. Put in a bowl set in a pan of cracked ice, and beat with a wire egg beater until quite stiff. Pour off any unwhipped cream in the bottom of the bowl. Set in a cold place until wanted. A syllabub churn can be used, if pre- ferred, or if neither is at hand, a couple of silver forks will answer.
Whipped cream is used as a sauce for various jellies and deli- cate desserts, or with rich, frozen desserts, or served by itself as a dessert with cake. Flavored with many liquors or flavorings, it takes the name, as a sauce, of the liquor used. Packed in a mould and frozen for several hours, it makes every variety of mousse.
"The Housekeeper's Friend."
Open 1 pound of lady fingers and spread on a dish ; cover them with currant jelly, and on the jelly spread meringue, then other
PUDDINGS AXD DESSERTS. 183
layers of lady fingers, jelly and meringue; make each layer a little smaller in order to have a pyramid. Cover the whole with merin- gue and put in the oven a moment to brown. Do not make the meringue too stiff.