Twentieth century home cook book

Floating Island. — Take the j^olks of seven eggs to one quart of milk, one cupful of sugar, a little salt, and flavor with lemon. Beat all together, and set in a kettle of water other than the kettle it is boiled in. Beat the whites of the eggs to a stiff froth, and pile in heaps on top of the boiled milk, after it has been put in the float glasses. This will make twelve glasses full. They look very pretty set in a circle round a bouquet of flowers, in the center or at each end of the table. Charlotte Russe. — Take a box of sparkling gelatine and pour on it a scant pint and a half of cold water; when it has stood ten minutes add the same quantity of boiling water, and stir until the gelatine is dissolved; stir in half a pound of white sugar; have ready six eggs, well beaten sei^arately, and then together, and when the jelly is cool, but not congealed, beat it into the eggs; whip very lightly three pints of rich cream, flavored with vanilla or almond, or both, and when the eggs and jelly begin to congeal, beat it in as rapidly as possible, and pour the mixture in a bowl lined with lady-fingers or sponge-cake Spice Pudding. — Take one cupful of butter, one cupful of molasses, and one cupful of sweet milk, three cupfuls of flour, one teaspoonful of ground cloves, one of cinnamon, half a teaspoonful of allspice, one teaspoonful of soda, one egg, and plenty of raisins. Steam three hours. A liquid sauce for spice pudding is made by taking six tablespoonfuls of sugar, four tablespoonfuls of butter, two tablespoonfuls of vinegar, one tablespoonful of flour, ten of boiling water, and a small lump of tartaric acid ; flavor with lemon. Mix thoroughly and boil. Delicate Pudding. — Take one quart of milk, and while boiling stir in one pint of sifted flour, six eggs, six tablespoonfuls of white sugar, one spoonful of butter, the grated peel and juice of two lemons. All the ingredients must be well beaten together before they are stirred into the milk. Stir one way without stopping for a minute or two, take it off, and turn into your pudding-dish. It is to be eaten cold, with sugar and cream if you like. Orange Pudding. — Take four fair-sized oranges, peel, seed, and cut in small pieces. Add one cup of sugar, and let it stand. Into one cup of nearly boiling milk stir two tabespoonfuls of corn starch, mixed with a little water and the yolks of three eggs. When done, let it cool, and mix with the orange. Make a frosting of the whites of the eggs and half a cup of sugar. Spread over the top of the pudding, and put it into the oven for a few moments to brown. Eve's Pudding. — Take half a pound of apples, half a pound of bread-crumbs, a pint of milk, half a pound of currants, six ounces of sugar, two eggs, and the grated rind of a lemon. Chop the apple small; add the bread-crumbs, currants, sugar and lemon-peel, then the eggs, well beaten; boil it three hours, in a buttered mould, and serve with sweet sauce. Bachelor's Pudding. — Three eggs, well beaten, (the white of one beaten separately until firm enough to cut with a knife), two teacupfuls of milk, one teacupful of sugar, one soda cracker broken in six pieces, a slice of peeled orange laid on each piece and sprinkled with sugar ; put them in the dish and they will float ; bake in a very hot oven, and, when half done, put a spoonful of the white of beaten egg on each piece; return to the oven and bake five minutes, and you have a splendid dish. Cocoanut Bread Pudding. — Boil one quart of milk submerged in a boiler. When hot, add a teacupful of grated cocoanut, and boil two hours. Add a cup of bread-crumbs, two eggs well beaten, and half a cup of sugar. Currants or raisins may be added. Boil one hour, and eat cold. XX. Custards and Creams. ,