Mix sliced tomatoes with lettuce and fresh Roquefort cheese broken into small bits. Serve with lettuce and French dressing to which minced garlic has been added.
Mix equal quantities of diced cucumber, tomato pulp, and cooked peas with a few capers and a little chopped pickle. Add a little cooked chicken, cut in dice, mix with Mayonnaise, fill tomato-shells, and serve on lettuce.
Chop cucumbers and mix with sweet green peppers, seasoning with grated onion. Mix with thick Mayonnaise, fill tomato-shells, and serve on lettuce with French dressing or Mayonnaise.
Stuff tomato-shells with chopped celery and nuts, which may be mixed with Mayonnaise, and serve on lettuce with Mayonnaise.
Cook eight tomatoes with a slice of onion, six cloves, and salt and pepper to season. Rub through a sieve, and add half a package of soaked and dissolved gelatine. Mould in small cups, and serve on lettuce with Mayonnaise. Or, place small peeled tomatoes in moulds and fill with any desired aspic. Turn out and serve with Mayonnaise. Yellow tomatoes may be used in the same way.
Mix finely cut celery and apples with broken English walnuts. Serve on lettuce with Mayonnaise, or fill bright red apples from which the pulp has been removed.
Mix sliced alligator pears with sliced or quartered hard-boiled eggs and serve on lettuce with Mayonnaise.
Slice the tops from large red apples and scoop out the pulp. Mix with finely cut celery, broken English walnuts, and Mayonnaise made without mustard. Fill the apple shells, put on the lids, and serve on lettuce leaves.
Mix sliced boiled chestnuts with finely cut celery and apples. Serve on lettuce with French dressing made with lemon-juice.
Mix bits of apple with an equal quantity of orange pulp and add a few sliced maraschino cherries. Serve in the orange shells with Mayonnaise made without mustard and whitened with whipped cream. Shredded pineapple may be added.
Mix finely cut apples, celery, and shredded green peppers with broken English walnuts, blanched almonds, or pecans. Serve on lettuce with Mayonnaise made without mustard to which whipped cream has been added.
Peel and split apricots. Fill the hulls with chopped maraschino cherries and nuts and serve on lettuce with French dressing made with wine.
Peel one section from the skin of ripe bananas, take out the pulp, mix with French dressing made with lemon-juice, fill the shells and serve on lettuce, sprinkling with chopped nuts if desired. Mayonnaise may be used instead of French dressing.
Remove one section of the banana peel and scoop out the pulp. Mix with shredded orange or grapefruit, seeded and peeled white grapes, and a few broken nuts. Stoned cherries may be added if desired. Mix with Mayonnaise made without mustard and serve on lettuce in the banana skins.
Scoop out the pulp from ripe cantaloupes, drain, and mix with pounded ice. Serve in the shells immediately with French dressing made without mustard and whitened with whipped cream.
Stuff maraschino cherries or white California canned cherries or large sweet cherries with blanched hazel nuts, and serve ice cold on lettuce, with Mayonnaise made without mustard and whitened with whipped cream.
Mix sliced black or maraschino cherries with shredded pineapple and blanched hazel nuts. Serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream.
Mix peeled and seeded white grapes with finely cut celery and broken walnut meats and serve on lettuce with French dressing made with lemon-juice, or Mayonnaise made without mustard and whitened with whipped cream.
Mix peeled and seeded white grapes with orange pulp, finely cut celery, and broken nuts. Or, mix pineapple, celery, and pecans. Serve on lettuce with French dressing made with lemon-juice or wine, or with Mayonnaise made without mustard and whitened with whipped cream.
Mix grapefruit pulp with broken English walnuts, hickory nuts, or pecans. Mix with Mayonnaise made without mustard, fill the grapefruit shells, and serve on lettuce.
Mix the pulp of three grapefruits and one large orange with two sliced bananas and half a cupful of maraschino cherries. Serve with French dressing made with lemon-juice or orange-juice, or Mayonnaise made without mustard and whitened with whipped cream. Garnish with white grapes, or add peeled and seeded white grapes to the salad.
Mix the pulp of one grapefruit with two cupfuls of diced apples and serve on lettuce with French dressing made with the grapefruit juice. Or, mix the drained grapefruit pulp with broken English walnuts and serve in the shell with French dressing made of the juice, or Mayonnaise made without mustard. Garnish either salad with white grapes and nuts.
Mix peeled and seeded white grapes with equal quantities of strawberries, raspberries, sliced bananas, oranges, and pineapples, any or all. Serve with French dressing made with wine, or Mayonnaise made without mustard, adding whipped cream if desired.
Mix sliced bananas with maraschino cherries and season with sherry, or mix pineapple, oranges, white grapes, and plums, and season with white wine. Serve on lettuce with French dressing made with lemon-juice, or Mayonnaise made without mustard and whitened with whipped cream.
Mix shredded pineapple and apples with finely cut strawberries, bananas, cherries, peeled and seeded white grapes, and bits of orange pulp. Add chopped almonds or peanuts and serve with French dressing made with lemon-juice.
Mix sliced oranges and bananas with broken English walnuts and serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream. Or, use oranges, bananas, pineapple, and peeled and seeded white grapes.
Mix shredded pineapple, sliced bananas, orange pulp, and maraschino cherries. Season with sherry and serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream. The cherries and bananas may be omitted.
Arrange thinly sliced oranges on cress, sprinkle with chopped nuts and serve with French dressing made with lemon-juice, or with Mayonnaise made without mustard.
Arrange sliced oranges on lettuce and sprinkle with blanched and broken English walnuts. A little chopped celery may be added. Serve with Mayonnaise made without mustard and whitened with whipped cream.
Peel and split ripe peaches, cover thickly with chopped almonds, and serve on lettuce with French dressing made with orange juice, or Mayonnaise made without mustard and whitened with whipped cream.
Mix finely cut peaches with sliced bananas and serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream.
Mix sliced pears with chopped candied ginger and serve on lettuce with Mayonnaise made without mustard and mixed with a little whipped cream.
Cut off the top of a ripe pineapple and scoop out the pulp carefully. Cut it fine, mix with sliced bananas and stoned cherries, and with stiff Mayonnaise made without mustard. Fill the pineapple shell and put on the top. Pass with it Mayonnaise whitened with whipped cream.
Mix shredded pineapple with finely cut celery and broken English walnuts. Serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream.
Mix shredded pineapple with peeled and quartered tomatoes, figs soaked in sherry and cut into dice, and broken English walnut meats. Serve ice cold on lettuce with Mayonnaise made without mustard and whitened with whipped cream.
Mix finely cut celery with the shredded whites of hard-boiled eggs. Mash the yolks to a smooth paste with sardines, moistening with oil, and shape into balls. Serve on lettuce with Mayonnaise, using the balls as a garnish.
Arrange quartered hard-boiled egg on lettuce and pour over Mayonnaise mixed with salmon which has been rubbed to a smooth paste with a little oil. Caviare, sardines, or anchovy paste may be used instead of the salmon.
Cut fine three hard-boiled eggs and four stalks of celery. Serve on lettuce with French dressing or Mayonnaise.
Rub cottage cheese to a smooth paste with cream, butter, and salt. Rub a salad bowl with cut garlic and fill with chickory or endive. Add the cheese balls and quartered hard-boiled eggs, with onion-juice to season. Serve with French dressing.
Mix cottage cheese with chopped olives and make to a smooth paste with oil and lemon-juice, seasoning with salt and paprika. Shape into balls and serve on lettuce or endive with French or Mayonnaise dressing. Garnish with olives.
Mix one cupful of broken American cheese, three Neufchatel cheeses cut into small pieces, ten olives or pimolas sliced, and three finely cut pimentos. Season with salt and paprika, moisten with cream, and serve on lettuce with French dressing to which grated horseradish has been added. Garnish with pimentos cut in fancy shapes.
Mix two cream cheeses to a smooth paste with chopped nuts and minced parsley and roll into small balls. Arrange in nests of crisp lettuce and serve with Mayonnaise.
Mix equal parts of finely cut celery and apple with half the quantity of broken nuts, using almonds, peanuts, pecans, walnuts, or salted almonds or peanuts. Serve on lettuce with Mayonnaise made without mustard.
Stone and chop six olives. Add half a cupful of blanched almonds cut fine and half a cupful of finely cut celery. Serve on lettuce with Mayonnaise from which the mustard may be omitted, and to which a little whipped cream may be added.
Shell and blanch large chestnuts and cook until soft. Cool and serve on lettuce with French dressing made with lemon-juice, or with Mayonnaise made without mustard. Serve very cold. Broken English walnuts may be added if desired.
Shell, blanch, and boil until tender one pint of chestnuts. Drain, cool, and serve on lettuce with French dressing made with lemon-juice. Dust with hard-boiled egg yolks rubbed through a sieve, and garnish with shredded whites.
Mix boiled chestnuts with bananas and oranges, or English walnuts with cheese and celery, or with apples and figs, or with cream cheese and figs, or pecans with apples, celery, and cream cheese. Serve with French dressing made with wine or lemon-juice or with Mayonnaise made without mustard and whitened with whipped cream.
Chop peanuts fine and mix to a smooth paste with Mayonnaise. Spread on sliced tomatoes or fill tomato-shells and serve on lettuce.
Mix half a cupful each of broken pecans and chopped olives with one and one-half cupfuls of finely cut celery, and half of a red or green pepper chopped fine. Serve on lettuce or in pepper-shells with Mayonnaise.
Mix equal quantities of finely cut celery and broken English walnuts or pecans and marinate in French dressing. Serve in a border of shredded lettuce and pass Mayonnaise if desired.
Mix two cupfuls of finely cut celery with the grated rind of an orange and a dozen chopped walnut meats. Mix with stiff mayonnaise made without mustard and serve in apple shells, adding some of the apple pulp if desired. Serve on lettuce and pass mayonnaise.
Thicken a quart of milk with four tablespoonfuls of cornstarch rubbed smooth with a little of it. Add a teaspoonful of salt, and sugar and flavoring to taste. Mould, chill, and serve with a sauce made of a cupful of jam or jelly thoroughly mixed with the whites of three eggs beaten to a stiff froth.
Thicken a quart of boiling milk with three tablespoonfuls of cornstarch rubbed smooth with a little cold milk. Add four tablespoonfuls of sugar, a pinch of salt, and a few drops of lemon extract. When smooth and thick, add half a cupful or more of split blanched almonds, mould, chill, and serve with whipped cream, sweetened and flavored to taste.
Stone a quart of cherries and stew, sweetening heavily. Thicken with one level tablespoonful of cornstarch rubbed smooth with a little cold water, and cook until smooth and thick, stirring constantly. Mould, chill, and serve with sugar and cream. Other fruits may be used in the same way.
Thicken a quart of milk with four level tablespoonfuls of cornstarch rubbed smooth with a little of it, add a pinch of salt, a teaspoonful of vanilla, sugar to taste, and a square of bitter chocolate grated and cooked to a smooth paste in a little boiling water. Cook, while stirring, until smooth and thick, mould, chill, and serve with custard or whipped cream.
Thicken one and one-half cupfuls of milk with two tablespoonfuls of cornstarch rubbed smooth with a little milk and add two tablespoonfuls of sugar and the stiffly beaten whites of two eggs. Take from the fire, flavor to taste, mould and chill. Make a custard of one and one-half cupfuls of milk, the beaten yolks of two eggs, two tablespoonfuls of sugar, and flavoring to taste. Serve with the custard poured around the pudding.
Mix a cupful of very strong coffee with two cupfuls of boiling cream, sweeten to taste and add half a package of gelatine which has been soaked and dissolved. Mould, chill, and serve with whipped cream.
Heat a quart of milk in a double boiler with half a cupful of cream and flavoring to taste. Add a package of gelatine which has been soaked and dissolved, and mould in layers, alternating with preserves or jam or crushed and sweetened fresh fruit. Chill and serve with a border of the fruit. Cover with whipped cream if desired. Cherries, peaches, strawberries, bananas, or pineapples may be used.
Thicken two cupfuls of boiling milk with one tablespoonful of cornstarch rubbed smooth with a little cold water. Add two tablespoonfuls of sugar, boil for five minutes, while stirring, take from the fire, add a tablespoonful of butter and the yolks of four eggs well-beaten. Butter a baking-dish, put in a pint of canned peaches, pour the cornstarch over and bake in a quick oven for half an hour. Take from the fire and cover with a meringue made of the whites of eggs beaten to a stiff froth, and sweetened to taste. Serve cold. Apples, apricots, cherries, figs, gooseberries, plums, pears, pineapples, quinces, rhubarb, and berries may be used in the same way.
Sweeten a quart of boiling cream with a little syrup, add half a package of gelatine which has been soaked and dissolved, mould, chill, and serve with whipped cream.
Cream a tablespoonful of butter with a cupful of sugar, add an unbeaten egg and mix thoroughly. Add a cupful of milk, and two and one-half cupfuls of flour sifted with three teaspoonfuls of baking-powder. Add a pinch of grated nutmeg and stir in lightly three cupfuls of blueberries. Turn into buttered pans and bake for thirty-five minutes in a hot oven.
Sift two cupfuls of flour with a pinch of salt and two teaspoonfuls of baking-powder. Work into it a tablespoonful of butter, add the yolk of an egg beaten with half a cupful of sugar, and one cupful of milk. Fold in the stiffly beaten white of the egg and add a heaping cupful of blueberries, which have been dredged with flour. Bake for half an hour in muffin pans. Sour milk may be used with half a teaspoonful of soda instead of the baking-powder.
Beat the yolks of six eggs, add a cupful of sugar, and the grated rind and juice of half a lemon. Sift in half a cake of grated bitter chocolate, a teaspoonful of baking-powder, with a pinch each of cinnamon, and clove, and enough flour to make a thin batter. Fold in the stiffly beaten whites of the eggs and bake in layer-cake pans. Put together with currant jelly. Ice with frosting made of a beaten egg, a cupful of powdered sugar, and half a teaspoonful of vanilla.
Cream half a cupful of butter with one cupful of sugar, add the stiffly beaten whites of four eggs, and sift in one and one-half cupfuls of flour with a teaspoonful of baking-powder. Flavor with vanilla. Bake in a square tin. Boil one and one-half cupfuls of sugar with half a cupful of milk until the syrup makes a soft ball when dropped in cold water. Flavor with vanilla, stir until thick, spread on the cake and pour melted chocolate on top.
Cream half a cupful of butter with two cupfuls of sugar, add the beaten yolks of five eggs, a teaspoonful of vanilla, one cupful of milk and four cupfuls of flour sifted with a teaspoonful of soda and two teaspoonfuls of cream tartar. Fold in the stiffly beaten whites of the eggs, add a cupful of shredded cocoanut soaked soft in milk, and bake in a moderate oven. Spread with boiled frosting, sprinkling thickly with grated cocoanut.
Beat three eggs with one and one-half cupfuls of powdered sugar, add a tablespoonful of lemon-juice and half a cupful of cold water. Sift in two cupfuls of flour and two teaspoonfuls of baking-powder. Bake in layer-cake tins. Heat one and one-half cupfuls of milk in a double boiler. Beat together one tablespoonful of flour, two-thirds cupful of sugar, two eggs, and a pinch of salt. Add gradually to the boiling milk, stir, and cook for fifteen minutes. Flavor to taste, cool, and put the cake together with the filling. Ice with any preferred frosting.
Cream together half a cupful of butter and a cupful of sugar. Add half a cupful of milk and sift in half a cupful of cornstarch, one and one-fourth cupfuls of flour, half a teaspoonful of cream tartar and a pinch of soda. Fold in the stiffly beaten whites of three eggs and bake in buttered layer-cake tins for half an hour. Cook in a double-boiler one cupful of milk, one cupful of strong coffee, and a cupful of sugar. Thicken with the yolks of three eggs and three tablespoonfuls of flour rubbed smooth with a little cold milk. Stir while cooking. Take from the fire, add two tablespoonfuls of butter, and cool. Spread between the layers and ice with confectioner’s sugar moistened with coffee.
Bring to the boil one cupful of water, half a cupful of lard or butter, and a pinch of salt. Add enough sifted flour to make a smooth thick paste, sifting it in gradually and stirring it constantly. Take from the fire and add one at a time five unbeaten eggs, beating thoroughly each time. Drop by spoonfuls on a buttered tin sheet and bake for twenty minutes in a moderate oven. Thicken a pint of milk and two beaten eggs in a double-boiler with half a cupful of sifted flour rubbed smooth with a little cold milk. Sweeten and flavor to taste. When the puffs are cold, split with a sharp knife and fill with the cream. Sprinkle the puffs with powdered sugar and serve.
Boil together until thick one-half cupful each of grated chocolate, milk, and sugar, then cool. Cream one-half cupful of butter with a cupful of brown sugar, add two eggs well-beaten, two-thirds cupful of milk, and a teaspoonful of vanilla. Add the cooked mixture and sift in two cupfuls of flour with a heaping teaspoonful of baking-powder. Bake in layers and put together with chocolate frosting or boiled frosting.
Cream a cupful of butter with two cupfuls of brown sugar, add four eggs well-beaten, one teaspoonful each of cinnamon and nutmeg, half a teaspoonful of powdered cloves, and a cupful of water. Sift in three cupfuls of flour with two teaspoonfuls of baking-powder and add half a pound of finely cut figs and two cupfuls of raisins, dredging the fruit with flour. Bake for two hours in a moderate oven.
Cream a cupful each of butter and sugar, add the yolks of four eggs well-beaten, a pinch of grated nutmeg, and a cupful of flour sifted with a teaspoonful of baking-powder. Fold in the stiffly beaten whites, add half a cupful each of currants and blanched and shredded almonds, and, gradually, half a cupful of sherry. Put into a buttered tin in layers, alternating with shredded candied orange-peel and citron. Bake in a moderate oven for three hours and ice with boiled frosting.
Mix one cupful of honey, half a cupful of sour cream, two eggs well-beaten, half a cupful of butter, melted, and two cupfuls of flour sifted with half a teaspoonful of soda and a teaspoonful of cream tartar. Bake for half an hour in a moderate oven.
Blanch and chop a pound of almonds and mix to a stiff paste with the stiffly beaten whites of two eggs. Beat the white of another egg to a stiff froth and add enough powdered sugar to make a thick icing. Spread crackers with the icing, then with the chopped nuts, and bake golden brown in a cool oven.
Cream a cupful each of butter and sugar, add two eggs well-beaten, a cupful of milk, a teaspoonful of vanilla, and two cupfuls of flour sifted with two teaspoonfuls of baking-powder. Add a cupful each of blanched and chopped nuts and stoned raisins dredged with flour and bake in a deep buttered pan in a moderate oven.
Beat together one cupful of sugar and one tablespoonful of butter, melted, add two eggs well-beaten, a pinch of salt, a grating of nutmeg, one cupful of milk, and two cupfuls of flour sifted with three teaspoonfuls of baking-powder. Bake in two layers and put together with butter and raspberry jam. Serve hot.
Beat an egg and add to it two-thirds cupful each of sugar, melted butter, and molasses. Add a cupful of milk in which a teaspoonful of soda has been dissolved, and sift in two and one-half cupfuls of flour with a teaspoonful of cream tartar. Add a tablespoonful each of lemon-juice and mixed spice, turn into a shallow pan, and bake for twenty minutes in a moderate oven.
Mix two beaten eggs with a cupful of sugar, add one-third cupful of water, a teaspoonful of lemon or vanilla, and fold in lightly one cupful of flour sifted with a teaspoonful of baking-powder. Bake in a square pan.
Cream a tablespoonful of butter with a cupful of sugar, add one egg well-beaten and three-fourths cupful of milk. Add three-fourths cupful of currants or raisins which have been dredged with flour and sift in one and one-half cupfuls of flour and a teaspoonful of baking-powder. Bake in a buttered tin or in patty-pans.
Line charlotte-russe moulds or dessert glasses with lady-fingers, split and trimmed to fit. Fill with cream whipped solid and sweetened and flavored to taste.
Arrange six small sponge cakes in a serving-dish and spread thinly with jelly or jam. Stick blanched and split almonds into the cake and pour over a custard made of a cupful of milk and two tablespoonfuls of sugar, thickened with one egg well-beaten. Flavor with almond.
Steam a quart of sliced sour apples until soft. Put into a baking-dish with alternate layers of bread crumbs, sprinkling the apples with sugar and cinnamon. Have crumbs on top. Beat the yolk of an egg with two cupfuls of milk, add two tablespoonfuls of melted butter, a pinch of salt, and two eggs well-beaten. Pour over the apples, bake until the milk is absorbed, and serve with sugar and cream.
Make a boiled custard with one quart of milk, the yolks of six eggs, three-fourths cupful of sugar, and grated lemon peel to flavor. Line a serving-dish with slices of sponge cake dipped in cream and fill with alternate layers of cakes and blackberries crushed and sweetened. Pour the cold custard over, cover with meringue, and decorate with blackberries.
Line a mould with lady-fingers. Whip a pint of cream to a stiff froth, sweetening and flavoring to taste and adding one-half package of soaked and dissolved gelatine. Pour into the mould, chill, and serve.
Thicken a cupful of milk with the yolks of four eggs beaten with a cupful of sugar and add a cupful of very strong coffee. Add half a package of gelatine which has been soaked and dissolved, and when cool but not set, fold in two cupfuls of cream whipped solid. Turn into a mould lined with lady-fingers, chill, and serve.
Soak and dissolve half a package of gelatine, using as little water as possible. Add the juice of a lemon, one cupful each of sugar and orange-juice, and a little of the grated orange peel. When cool but not set, fold in a pint of cream whipped solid and turn into a mould lined with slices or sections of oranges.
Rub through a sieve enough canned peaches to make a cupful. Add the juice of a lemon, a cupful of sugar and half a package of gelatine which has been soaked and dissolved in as little water as possible. When cool but not set, fold in the stiffly beaten whites of three eggs, mould, chill, and serve with whipped cream. Pears or other fruits may be used in the same way.
Trim the frosting from a loaf of angel-food and cut it into squares. Arrange in a serving-dish, cover with split marshmallows, minced candied fruit, and chopped nuts, and pile high with whipped cream sweetened and flavored to taste.
Sift together four cupfuls of flour, two heaping teaspoonfuls of baking-powder, one teaspoonful of salt, and one tablespoonful of sugar. Work into it half a cupful of butter and add enough milk to make a dough that will roll. Line a deep buttered baking-dish with the dough rolled thin, fill with peeled, cored, and quartered apples sweetened and sprinkled with spice, cover the pan with the rest of the dough rolled into a crust, and steam for two hours and a half, or bake. Serve with a sauce made of syrup thickened with cornstarch, seasoned with lemon-juice, grated peel, butter, and grated nutmeg or other spice. Apricots, plums, and peaches or berries may be used in the same way.
Fill a deep buttered baking-dish with fresh or stewed fruit—apples, peaches, apricots, rhubarb, plums, or gooseberries being commonly used—and cover with a crust made as follows: Sift together two cupfuls of flour and two teaspoonfuls of baking-powder. Rub into it half a cupful of butter and add one egg beaten with a cupful of milk. Spread over the fruit which has been previously sweetened to taste and bake until the crust is done. Serve either hot or cold with cream or any preferred sauce.
Peel and core the apples and cook until soft in syrup to cover, flavoring with lemon or spice if desired. Drain, fill the cores with jelly, reduce the syrup by rapid boiling, pour around the apples and chill. At serving time cover with whipped cream and sprinkle with chopped nuts.
Soak a pound of figs over night in cold water to cover, and simmer over a slow fire until tender. Add half a cupful of sugar and the juice of half a lemon. Turn into a serving-dish, cool, and cover with whipped cream slightly sweetened and flavored with vanilla.
Soak and dissolve a package of gelatine. Make a custard of six cupfuls of milk, four eggs well-beaten, a pinch of salt, and a few drops of almond extract. Add two-thirds cupful of sugar, and, when cool, the gelatine. Add a few blanched and shredded almonds, mould and chill.
Peel, core, and quarter six or eight apples and cook until soft in a thin syrup to cover, flavoring the syrup with lemon-juice and spice. Drain, reduce the syrup by rapid boiling, pour over the apples, arrange in a serving-dish, and chill. Cover with whipped cream just before serving.
Peel five bananas and rub through a sieve with five tablespoonfuls of powdered sugar and a tablespoonful of lemon-juice. Add half a package of gelatine which has been soaked and dissolved in a little milk, and when cool, but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream.
Soak half a package of gelatine in a cupful of cream and dissolve by gentle heat. Rub through a sieve enough canned or fresh fruit to make a cupful. Sweeten heavily and mix with the dissolved gelatine. Whip a cupful of cream solid and when the fruit mixture is cool but not set, fold it gradually into the cream. When it begins to stiffen, mould, chill, and serve with whipped cream if desired. Observing the same proportions, Bavarian Creams may be made of apples, apricots, bananas, cherries, chestnuts, cocoanut, figs, preserved ginger, gooseberries, plums, huckleberries, oranges, pears, peaches, pineapple, quinces, raspberries, strawberries, chopped nuts, chocolate syrup, maple syrup, coffee,—indeed almost anything. When almonds are used, a little more cream should be added. There should be one cupful of cream and gelatine, two cupfuls of whipped cream, and one cupful of fruit pulp. Half a cupful of chocolate dissolved in a little cold water and cooked to a paste will be sufficient. In using coffee or maple syrup put in only enough to flavor. Pineapple Bavarian Cream should be served as soon as possible after making, as the pineapple contains a ferment which softens the gelatine.
Peel, boil, drain, and mash thirty large fresh chestnuts. Rub through a sieve and cook for ten minutes with half a cupful each of sugar and water. Arrange in a circle on a serving-dish and fill the centre with whipped cream sweetened and flavored to taste.
Add a package of soaked gelatine to a cupful of hot milk and dissolve by gentle heat. Whip a cupful of cream solid, sweetening with powdered sugar, add a tablespoonful of ginger syrup, a few drops of essence of ginger, and a little preserved ginger chopped very fine. When the gelatine is cool but not set, fold in the cream carefully and beat until it begins to stiffen. Mould and chill. Serve with whipped cream flavored with ginger syrup.
Mix two cupfuls of cream, two-thirds cupful of sugar, and two wineglassfuls of white wine. Add the juice of two lemons, a little of the grated peel, and a package of gelatine which has been soaked in cold water and dissolved in a pint of hot cream. Mould and chill. Nuts or candied or preserved fruit may be added if desired.
Thicken a pint of cream with one tablespoonful of cornstarch rubbed smooth with a little cold milk. Stir while cooking. Cool, flavor with vanilla, and pour over macaroons arranged in a serving-dish. Chill and garnish with bits of bright jelly or candied fruit.
Cut marshmallows into quarters and mix with whipped cream sweetened and flavored to taste. Serve in dessert glasses and sprinkle with chopped nuts or garnish with marshmallows or candied cherries.
Heat in a double boiler the juice of six oranges and the grated rind of two. Add to it one cupful of sugar and half a package of gelatine which has been soaked and dissolved. Take from the fire, add the well-beaten yolks of six eggs, and stir until cool. When cool but not set, fold in two cupfuls of cream whipped solid. Mould and chill.
Mash through a sieve enough fresh peaches to make a cupful. Whip a cupful of cream solid, add two tablespoonfuls of powdered sugar and the peach pulp. Serve immediately in dessert glasses. Other fruits may be used in the same way.
Drain the juice from a pint can of pineapple and add to it the juice of one orange. Season with grated lemon-peel and add half a package of soaked gelatine. Heat over boiling water until the gelatine is dissolved. Take from the fire and when cool, but not set, fold in gradually one cupful of cream whipped solid and the pineapple cut fine. Mould and chill.
Rub a pint of raspberries through a sieve, sweeten to taste, and add a package of gelatine which has been soaked and dissolved in a cupful or more of water. Mix in a few drops of vanilla and when cool, but not set, fold in a cupful of cream whipped solid. Mould, chill, and serve with whipped cream.
Soak half a package of gelatine in cold water to cover, and dissolve by gentle heat. Beat together the yolks of three eggs, three tablespoonfuls of sugar, and a pinch of salt. Pour into a double boiler, add a pint of hot milk and cook until thick, stirring constantly. Take from the fire, add the dissolved gelatine and fold in the stiffly beaten whites of the eggs. Mould, chill, and serve with any preferred sauce.
Soak half a cupful of tapioca over night in cold water and cook until soft in a double boiler with a quart of milk and a pinch of salt. Add the yolks of four eggs beaten with a cupful of sugar, cook for ten minutes, then fold in the stiffly beaten whites of the eggs, and flavor to taste. Turn into a serving-dish, cool, and drop a few teaspoonfuls of currant jelly upon the pudding when serving. Three eggs may be used instead of four.
Sweeten four cupfuls of stewed and mashed apples with half a cupful of sugar, two tablespoonfuls of butter, and the juice and grated rind of a lemon. Add half a cupful of water, two eggs well beaten, and two cupfuls of bread crumbs mixed with one tablespoonful of flour. Add a cup of milk, heat well, turn into a buttered baking-dish, and bake for forty minutes in a moderate oven. Serve with Hard Sauce or with sugar and cream.
Brown half a cupful of sugar, add half a cupful of hot water, and simmer for fifteen minutes. Add to a pint of milk beaten slightly with four eggs and a pinch of salt; turn into a baking-dish and bake in a slow oven for forty minutes. Serve cold.
Dissolve four heaping tablespoonfuls of grated bitter chocolate in a quart of hot milk. Add the yolks of six eggs beaten with a cupful of sugar and a teaspoonful of vanilla, take from the fire, pour into custard cups, set into a baking-dish, with an inch of hot water and bake slowly until set. Cover with meringue, return to the oven until puffed and brown, and serve cold.
Thicken six cupfuls of boiling milk with the yolks of eight eggs beaten with eight tablespoonfuls of sugar, and add a cupful of strong black coffee. Strain into custard cups, put into a pan of water to reach to half their height, and simmer for twenty minutes. Serve cold.
Heat a cupful of cream with two tablespoonfuls of sugar, boil for fifteen minutes, and flavor to taste. Take from the fire, fold in the stiffly beaten whites of four eggs and chill. Or, put into a baking-dish, sprinkle with sugar, bake until puffed and brown and serve hot.
Add to a pint of rich boiled custard half a cupful of blanched chopped almonds and a little shredded citron. Serve cold.
Beat five eggs with a tablespoonful of flour, a cupful of maple sugar and a pinch each of salt and grated nutmeg. Mix with three pints of warm milk, turn into a baking-dish or custard cups, set the dish into a pan of hot water and bake in a moderate oven until the custard is set.
Thicken four cupfuls of boiling milk with the beaten yolks of eight eggs and the whites of five, adding a pinch of salt, and sugar and flavoring to taste. Cool, turn into a serving-dish, and beat the whites of three eggs to a standing froth. Beat into the whites four tablespoonfuls of raspberry or strawberry jam and drop by tablespoonfuls upon the custard. Serve immediately.
Beat the yolks of four eggs with two cupfuls of milk, add half a package of soaked gelatine, dissolve by gentle heat, add sugar to taste, and strain. Add half a cupful of chopped nuts, stir until it begins to stiffen, then mould and chill.
Beat together the yolks of two eggs, two cupfuls of milk, two tablespoonfuls of sugar, and a tablespoonful of cornstarch, rubbed smooth with a little milk. Cook slowly in a double boiler until smooth and thick, stirring constantly. Put a pint of red raspberries into a serving-dish, mash lightly with a spoon, sprinkle with powdered sugar, pour over the custard and cool. Make a meringue of the beaten whites and a tablespoonful of powdered sugar and tint it pink with berry juice. Spread over the custard and serve. Other fruits may be used in the same way.
Mix a pint of milk with a cupful of cream, a heaping tablespoonful of ground rice, two tablespoonfuls of rose-water, and half a cupful of sugar. Bring to the boil, stirring constantly, take from the fire, add the beaten yolks of three eggs, turn into a serving-dish, sprinkle with powdered sugar and grated nutmeg, and chill.
Cream one cupful of butter with two cupfuls of brown sugar, add six eggs well-beaten, half a cupful of milk, and enough flour with baking-powder to make a moderately stiff dough. Roll thin, cut out, and fry in deep fat. Drain, and sprinkle with powdered sugar.
Rub a tablespoonful of lard into a pint of flour sifted with a pinch each of salt and soda and a teaspoonful of cream tartar. Mix to a stiff dough with milk, roll thin, cut into squares, and put in the centre of each a peeled and cored sour apple. Fill the cavity with butter and sugar creamed together and season lightly with spice. Wrap the dough around the apple, pinching firmly, and steam or bake. Serve hot with sugar and cream or Hard Sauce.
Peel and stone peaches, enclose in pastry, brush with beaten egg, and bake. Serve either hot or cold with sugar or sweet sauce. Pears or almost any other fruit may be used in the same way.
Beat one egg light, add a cupful of milk and one cupful of flour which has been sifted with a teaspoonful of baking-powder and a pinch of salt. Beat hard for three minutes, then dip prepared fruit into the batter and fry brown in deep fat.
Peel, core, and quarter small apples, sprinkle with sugar and nutmeg, dip in fritter batter, fry in deep fat, drain, and serve with any preferred sauce. Other fruits may be used in the same way. Sprinkle with powdered sugar if desired.
Cut stale sponge cake into thin rounds and fry in butter. Drain, spread with jam or jelly, and serve with cream.
Rub through a sieve enough peeled apricots to make a cupful, sweeten with syrup, add two cupfuls of water, and, if desired, the white of one or two unbeaten eggs. Freeze. Canned apricots may be used.
Heat a pint of cream in a double boiler with a cupful of sugar and stir until dissolved. Cool, add eight bananas mashed through a sieve, add another pint of cream, and freeze.
Thicken a cupful each of milk and strong coffee with the yolks of eight eggs beaten with ten tablespoonfuls of sugar. Cool, strain, and fold in a cupful of cream whipped solid. Turn into a mould and bury in ice and salt for four hours.
Cook half a cupful of sugar until dark brown with a tablespoonful of water, stirring constantly. Heat a quart of milk with half a cupful of sugar and thicken, while stirring, with three small spoonfuls of cornstarch rubbed smooth with a little cold water. Add a pinch of salt, three eggs well-beaten, and the caramel. Bring to the boil, strain, cool, and freeze. Chopped nuts may be added if desired.
Make a quart of strong Ceylon tea, sweeten heavily while hot, and add the juice of a lemon. Cool, strain, freeze, and serve in glasses.
Stone a pound of black cherries and cut into bits. Sweeten the juice heavily with syrup, add the juice of half a lemon and three cupfuls of water, and freeze. If a pink ice is desired, add the unbeaten whites of one or two eggs.
Scald six cupfuls of cream with sugar to sweeten heavily and add half a cake of chocolate grated. Add also a package of soaked and dissolved gelatine, and two teaspoonfuls of vanilla. Strain and freeze.
Mix two cupfuls of cream with one cupful of very strong coffee, sweeten heavily, add the unbeaten white of an egg, and freeze.
Cook a cupful of grape juice to a thick syrup with a cupful of sugar, mix with two cupfuls of cream, and freeze. The cream will be lavender in color. A little less sugar may be required for some tastes.
Mix two cupfuls of lemon-juice with three cupfuls of water and sweeten heavily with thick syrup. Freeze. The unbeaten whites of two eggs may be added if a frothy ice is desired.
Make a syrup of a cupful of sugar, half a cupful of water, and the juice and grated rind of two lemons. Strain, add to three pints of cream, and freeze.
Dry half a pound of macaroons in the oven, cool, roll, and sift. Mix with cream, allowing three cupfuls of cream to each cupful of crumbs. Sweeten heavily and freeze.
Mix a cupful of maple syrup with two cupfuls of cream and freeze. A beaten egg may be added.
Mix two cupfuls of orange juice, the grated yellow rind of an orange, and the juice of a lemon. Add two cupfuls of sugar and four cupfuls of water, let stand for two hours and freeze.
Peel and mash through a sieve enough peaches to make two cupfuls. Add a cupful and a half of sugar and a few drops of lemon or almond extract. Let the fruit stand for an hour, then add a quart of cream, and freeze.
Mix three cupfuls of raspberry-juice, with one cupful of water sweetened heavily and add if desired the juice of half a lemon. Let stand for an hour and freeze. Cherries, strawberries, currants, and pineapple may be used in the same way. The unbeaten white of an egg or two may be added.
Mix two cupfuls of strawberry-juice with three cupfuls of thin syrup and the juice of a lemon. Freeze, adding the unbeaten white of one or two eggs, if desired.
Rub through a fine sieve enough strawberries to make a cupful, add a cupful of sugar, the juice of a lemon, two cupfuls of cream, and freeze.
Sweeten heavily three cupfuls of strong hot coffee and add half a package of gelatine which has been soaked and dissolved. Mould in a border mould and at serving-time fill the centre with whipped cream sweetened and flavored to taste.
Melt half a cake of bitter chocolate in a quart of milk and thicken with yolks of seven eggs beaten with ten tablespoonfuls of powdered sugar and a teaspoonful of vanilla. Add half a package of gelatine which has been soaked and dissolved. Strain, mould, and chill.
Heat a pint of milk with a pinch of soda, add a cupful of sugar, the yolks of three eggs well-beaten, and a teaspoonful of vanilla. Cook until smooth and thick, stirring constantly, then add half a package of gelatine which has been soaked and dissolved. When cool but not set, fold in the stiffly beaten whites of the eggs, mould, and chill.
Rub a can of apricots through a sieve and cook to a smooth paste with half a cupful of maraschino, the juice of two lemons, and half a cupful of sugar, add a package of gelatine which has been soaked and dissolved, mould, chill, and serve.
Cut fine two oranges and four bananas, sweeten to taste, and add a little wine. Pour over one-half package of acidulated gelatine which has been soaked and dissolved, and chill. Cut into squares and serve with whipped cream or boiled custard. Other fruits may be used in the same way.
Cut a pound and a half of rhubarb into inch-lengths and cook slowly until tender, sweetening with brown sugar. Add a package of gelatine soaked and dissolved, using as little water as possible. Mould and chill.
Cook a pint of white currants until soft in thin syrup to cover. Add the juice of a lemon and a package of gelatine soaked and dissolved in two cupfuls of water. Mould, chill, and serve.
Make a strong hot lemonade, and, if desired, add a little of the grated peel. Stiffen with gelatine which has been soaked and dissolved, allowing half a package to each scant quart of liquid.
Soak a package of gelatine in a cupful of cold water and dissolve by gentle heat. Add to four cupfuls of wine heavily sweetened, mould, and chill. Coffee or fruit-juice may be used instead of the wine and the stiffly beaten whites of four or five eggs may be folded in just before the mixture begins to set. Strawberry, raspberry, cherry, lemon, orange, maraschino, kirsch, chocolate, pineapple, and numberless other jellies may be made in the same way. Fresh or preserved fruit, small sponge cakes, or candied fruit may be moulded in these jellies.
Thicken a quart of boiling milk with the yolks of eight eggs beaten with ten tablespoonfuls of powdered sugar. Strain, flavor with vanilla, and add half a package of gelatine which has been soaked and dissolved. Mould, chill, and serve with whipped cream.