Mrs. Lincoln's Boston cook book

Soak the tapioca in hot water enough to cover it, in the top of the double boiler placed on the- back of the stove. When the water is absorbed, add the milk, and cook until the tapioca is soft and transparent. Beat the yolks of the eggs, add the sugar and salt. Pour the boiling mixture on them, and cook two or three minutes, or till it thickens like boiled custard. Remove from the fire, add the whites of the eggs, beaten to a foam. Stir well, and when cool flavor. Do not try to mould it, as it is more delicate when soft. Jellies and Fancy Dishes made with Gelatine, Custard, and Cream. Gelatine, as now obtained, is refined and clarified during the process of manufacture, and this renders it unnecessary to use the white of egg in making jellies, as was required The Boston Cook Book. when using the old preparation of isinglass and gelatine. Much of the strength and flavor of jellies is lost in clearing them with eggs. Use Cox's gelatine for jellies and Nelson's for cream. Cox's gelatine makes the clearest jelly, and the fishy taste is destroyed by the strong flavoring used in making wine, lemon, or orange jelly. Nelson's gelatine is finer, softens quicker, and has a more agreeable flavor. It is therefore better adapted to creams and delicate dishes. Never cook gelatine. Soak (not dissolve) it in cold water, in the proportion of One cup of cold water to one box of gelatine. It will soften in fifteen minutes, if stirred often. Then dissolve in boiling liquid, — either water, milk, or custard, — and always strain through a fine strainer after it is dissolved. 3 tablespoonfuls sugar. Soak the gelatine in the cold water till soft, then dissolve it in boiling water. Make a custard with the yolks of the eggs, beaten, and mixed with the sugar and salt. Pour on the hot milk, and cook in the double boiler till it thickens. Then add the strained gelatine water, the vanilla, and the whites of the eggs, beaten stiff. Mix all well, and turn into moulds wet in cold water. Place in ice water, and when hard and ready to serve turn out on a dish. Italian Cream, — Use the same proportions as in the preceding receipt. Dissolve the soaked gelatine in the hot custard instead of in hot water, and strain the whole while hot into the beaten whites. When well mixed, add lemon or vanilla, and pour into a mould. Quaking Custard, — The same proportions as in Span- Gelatine Pudding, or Spanish Cream. box gelatine. cup cold water. ^ cup boiling water. Yolks of 3 eggs. 3½ saltspoonful salt. 1 pint milk. Whites of 3 eggs. 1 teaspoonful vanilla. The Boston Cook Book. ish Cream. Dissolve the soaked gelatine in the hot custard, and strain into a mould. When ready to serve, beat the whites of the eggs stiff, add three heapin3 tablespoonfuls of powdered sugar^ and the juice of one lemon. Turn the custard on a platter, and heap the meringue around it. Whites of 3 eggs.