The Landmarks club cook book

Soak three heaping tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire a quart of milk; let it come to a boil ; then stir in the tapioca. A good pinch of salt; stir until it thickens; then add a cupful of sugar, and the beaten yolks of three eggs. Stir it quickly and pour it into a dish, and stir gently into the mixture the whites beaten stiff; then flavor and set it in an ice chest. Mrs. E. B. Millar. TRIFLE. One layer of macaroons, one of lady fingers. Sprinkle crystallized cherries and pineapple over this. Moisten with sherry wine; then pour whipped cream over the whole. Serve in individual dishes or in a large glass bowl by putting in alternate layers. TRIFLE. Mrs. L. A. Grant. Line a glass dish with slices of sponge cake, dipped in sherry. Cover with raspberry jam. Pour in cold boiled custard, and cover with a meringue, flavored with lemon juice. j. f. w. VELVET CREAM. One coffeecupful of wine, two-thirds of a cup of gelatine dissolved in one pint of water, one coffeecupful of sugar. Set the mixture over the fire and let come to a boil, then strain through a flannel bag. When nearly cold, add one pint of good, rich cream. Beat all well together and put into a mold. Mrs. Stephen M. White. CHOCOLATE MACARONI. Three tablespoonfuls ground chocolate, three ounces macaroni, one glass of milk, three tablespoonfuls sugar, four eggs, a pinch of salt, one teaspoonful vanilla, juice of half a lemon. Dissolve the chocolate in a little hot water. Boil the macaroni in the milk until very soft. Beat the eggs light, and add to the sugar, salt and flavoring. Mix well, add chocolate and macaroni. Bake in a buttered mold. Serve very cold with whipped cream. Miss Anna Gerichten, Sail Francisco. CHOCOLATE POTATOS. Mix half a pound of icing sugar, quarter pound of ground almonds and a few drops of flavoring, and the whites of two eggs, into a stiff paste. Then make into small balls. Have your hands well dusted with the icing sugar, or the mixture will stick. Roll them in fine grated chocolate and make “eyes” in them with a fork or a pair of scissors. Have ready a fryingpan with plenty of boiling butter (clarified), and put in the “potatos.” Be careful that they are not too close to one another. Drain and serve with finely chopped pistachios sprinkled over them. Mrs. William S. Cross. CHAPTER XV. PUDDING SAUCES. APRICOT SAUCE. One cupful apricot pulp, one cupful sugar. Boil five or ten minutes, thicken with arrowroot and strain. For fruit puddings. h. c. w. BISCHOFF SAUCE. Put in a saucepan one cupful of white wine, one cupful of hot water, and sugar to taste ; add the zest of one-half of an orange and one-half a lemon. Let it come to the boiling point, and remove from the fire. Take out the orange and lemon peel, add one-half cupful of seedless raisins, one tablespoonful of shredded almonds, a tablespoonful of finely shredded candied orange and lemon peel; cover and let stand a half hour. When ready to serve, let it again come to the boiling point. Serve with cabinet puddings. The Century Cook Book. CREAM SAUCE. A cup :»of sweet cream, beaten. Stir in two cups pulverized sugar and a gill of brandy. Warm in a double boiler until it is creamy. Then grate in a little nutmeg. Mrs. George Sinsabaugh. CREAM SAUCE.