Serve with a cold liquid sauce, flavored lightly with vanilla, or a thin custard made with the yolks of the eggs. Pineapple, raspberry, and blackberry sponge may be pre- pared in the same way. SOUFFlf CUSTARD Flour, 1/^ cup, Sugar, 2 tablespoons. Milk, 1 pint, Butter, 2 tablespoons. Eggs (beaten separately), 5, Salt. Mix the flour, salt, and sugar to a paste with a little cold milk. Turn this quickly into a pint of scalding hot milk on the fire, and stir rapidly until very thick and smooth. Cover, and cook for 10 minutes. 222 AROUND-THE-WORLD COOK BOOK DESSERTS Add the butter, cut in bits, and the beaten yolks of the eggs, and stir for a moment longer, then cover and set it aside for 10 minutes. Whip the whites to a stiff froth and beat them into the partly made custard. Then bake in a well-greased pudding- dish placed in a pan of hot water, or in cups. Have the oven very hot, and serve at once, as it quickly falls. PINEAPPLE SPONGE Gelatin, i^ box, Pineapple, 1 can. Thick cream, 14 cup, Eggs, 2. Cover the gelatin with 14 cup of cold water. Drain 'the syrup from the can of pineapple, measure it, and add enough water to it to make II/2 cups. Heat this to the boiling point, take it from the fire and add the gelatin to it, and stir until it is dissolved. Strain it and set it aside until it begins to thicken, then add the cream which has been whipped to a solid froth, also the whites of the eggs beaten until stiff and dry. Stir carefully together, and when quite thick, add 1 cup of the pineapple which has been cut in tiny bits. Turn into molds previously wet with cold water, and stand them in a cool place until firm. PRUNE SOTJFFli Prunes, 1 pound, Eggs, 6 or 7, Sugar, Whipped cream.✪ Prune Soufflé DESSERTS AROUND-THE-WORLD COOK BOOK The prunes should be soaked overnight, and then cooked until they are soft. Put through a sieve, and mix with the whites of the eggs beaten stiff. Sweeten to taste with sugar, bake for 20 minutes, and serve with whipped cream. APPLE SOUFElf Tart apples, 5, Melted butter, 2 tablespoons, Sugar, % cup, Eggs, 3, Lemon (juice and grated rind), 1, Nutmeg.✪ Apple Soufflé Pare and grate the apples, add the butter, sugar, lemon- juice, and rind, then the eggs, beaten stiff. Pour the mix- ture into a buttered dish, grate a little nutmeg over the top, and bake for 30 minutes in a moderate oven. Serve immediately with a hard sauce. FEAPPEED FIGS HAWAIIAN Ripe figs, 1 quart, Cream, 1 quart, Sugar, 1 cup. Sherry, % cup✪ Hawaiian Ripe Figs. Whip the cream until very stiff ; add the sugar and sherry. Cut the figs in pieces, and put into a freezer, in alternate layers of fruit and cream. Let it stand until frozen. GUAVA SHERBET HAWAIIAN Ripe guavas, 24, Eggs (whites, only), 3, 224 AROUND-THE-VVORLD COOK BOOK DESSERTS Sugar, 1 cup, Lemon, 1 (juice only), Sherry, Yo cup✪ Guava Sherbet. Pass the guavas through a sieve, add the whites of the eggs, beaten stiff, also the sugar, lemon, and sherry wine. Then freeze. ROTHE GRUETZE GERMAN Currants, 2 quarts. Raspberries, 1 quart, Lemon, 1, Sago, or tapioca, 1 cup, Sugar.✪ Rothe Gruetze

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Serve with a cold liquid sauce, flavored lightly with vanilla, or a thin custard made with the yolks of the eggs. Pineapple, raspberry, and blackberry sponge may be pre- pared in the same way. SOUFFlf CUSTARD Flour, 1/^ cup, Sugar, 2 tablespoons. Milk, 1 pint, Butter, 2 tablespoons. Eggs (beaten separately), 5, Salt. Mix the flour, salt, and sugar to a paste with a little cold milk. Turn this quickly into a pint of scalding hot milk on the fire, and stir rapidly until very thick and smooth. Cover, and cook for 10 minutes. 222 AROUND-THE-WORLD COOK BOOK DESSERTS Add the butter, cut in bits, and the beaten yolks of the eggs, and stir for a moment longer, then cover and set it aside for 10 minutes. Whip the whites to a stiff froth and beat them into the partly made custard. Then bake in a well-greased pudding- dish placed in a pan of hot water, or in cups. Have the oven very hot, and serve at once, as it quickly falls. PINEAPPLE SPONGE Gelatin, i^ box, Pineapple, 1 can. Thick cream, 14 cup, Eggs, 2. Cover the gelatin with 14 cup of cold water. Drain 'the syrup from the can of pineapple, measure it, and add enough water to it to make II/2 cups. Heat this to the boiling point, take it from the fire and add the gelatin to it, and stir until it is dissolved. Strain it and set it aside until it begins to thicken, then add the cream which has been whipped to a solid froth, also the whites of the eggs beaten until stiff and dry. Stir carefully together, and when quite thick, add 1 cup of the pineapple which has been cut in tiny bits. Turn into molds previously wet with cold water, and stand them in a cool place until firm. PRUNE SOTJFFli Prunes, 1 pound, Eggs, 6 or 7, Sugar, Whipped cream. DESSERTS AROUND-THE-WORLD COOK BOOK The prunes should be soaked overnight, and then cooked until they are soft. Put through a sieve, and mix with the whites of the eggs beaten stiff. Sweeten to taste with sugar, bake for 20 minutes, and serve with whipped cream. APPLE SOUFElf Tart apples, 5, Melted butter, 2 tablespoons, Sugar, % cup, Eggs, 3, Lemon (juice and grated rind), 1, Nutmeg. Pare and grate the apples, add the butter, sugar, lemon- juice, and rind, then the eggs, beaten stiff. Pour the mix- ture into a buttered dish, grate a little nutmeg over the top, and bake for 30 minutes in a moderate oven. Serve immediately with a hard sauce. FEAPPEED FIGS HAWAIIAN Ripe figs, 1 quart, Cream, 1 quart, Sugar, 1 cup. Sherry, % cup. Whip the cream until very stiff ; add the sugar and sherry. Cut the figs in pieces, and put into a freezer, in alternate layers of fruit and cream. Let it stand until frozen. GUAVA SHERBET HAWAIIAN Ripe guavas, 24, Eggs (whites, only), 3, 224 AROUND-THE-VVORLD COOK BOOK DESSERTS Sugar, 1 cup, Lemon, 1 (juice only), Sherry, Yo cup. Pass the guavas through a sieve, add the whites of the eggs, beaten stiff, also the sugar, lemon, and sherry wine. Then freeze. ROTHE GRUETZE GERMAN Currants, 2 quarts. Raspberries, 1 quart, Lemon, 1, Sago, or tapioca, 1 cup, Sugar.

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