The Institute cook book

strain through cheesecloth into a wet mold and stand away until the following day. Serve with whipped cream. SPANISH CREAM 1/2 box or 2 tablespoons gelatine 3 eggs 1 quart milk Pinch of salt 1/2 cup sugar 1 tablespoon vanilla Scald the milk with the gelatine and pour slowly on the yolks, well beaten with the sugar. Return to the fire ; stir and cook until thickened, but no longer; remove; add salt, flavoring and whites of eggs beaten stiff. Turn into wet molds; cool and serve with whipped or plain cream. BAVARIAN CREAM V2 box or 2 tablespoons gelatine 5 tablespoons powdered sugar 1 pint milk 1 cup milk Yolks of 7 eggs 1 cup rich cream 1 teaspoon vanilla Dissolve the gelatine in the pint of milk and stir over the fire until thoroughly hot; then remove from the fire. Beat the yolks of the eggs until hght; add the sugar and more milk; stir well; add the hot milk and gelatine. When thoroughly mixed stir in the cream ; flavor and add more sugar if desired. Return to the fire; stir until the custard thickens a little; pour into a wet mold and when cool stand on the ice until serving time. BRIDGE-WHIST PUDDING 1 pint milk Vi box or 1 tablespoon gelatine 1 egg 14 cup water Sugar English walnuts 1 teaspoon vanilla Candied cherries 1 cup thick cream Lady fingers Make a custard of the milk and egg, sweetening to taste and flavoring with vanilla; to this add the cream, whipped, and the gelatine, dissolved in the water. Add chopped walnuts and cherries and turn into a mold lined with lady fingers. Stand aside for several hours before serving, FLlgi"iyVf''Folr PUDDINGS AND DESSERTS JOYFUL PUDDING cup rice 1 tablespoon gelatine cup milk 1 tablespoon cold water 1 cup sugar 1 teaspoon VMiilla 1 cup thick cream Clean the rice and cook it in a little water for five minutes; drain thoroughly; then cook with the milk for one hour, using a double boiler. Set the pan in cold water; add the sugar and the gelatine which has been previously soaked in the cold water. When thoroughly cold add the cream, whipped, and the vanilla. CHARLOTTE RUSSE 14 cup cold water 1 pint whipped cream 1 tablespoon gelatine 1 teaspoon vanilla Vi cup boiling water 6 maraschino cherries 1/2 cup sugar 1 dozen lady fingers Soak the gelatine in the cold water; add the hot water; stir until dissolved; then add the sugar. As soon as this is cool but not cold whip it into the cream which has already been whipped; flavor with vanilla and chopped cherries and turn into a bowl lined with halves of lady fingers. WHIPS V^ box or 2 tablespoons gelatine % cup sugar 1/2 cup cold water 1 teaspoon vanilla 1 cup boiling water Whites of 2 eggs Candied Cherries Soak the gelatine in the cold water; pour over it the boiling water; add the sugar and the vanilla. When this begins to congeal add the unbeaten whites of eggs; beat until white and frothy; fill glasses and place a candied cherry on top of each. Serve with cream or with custard sauce. PRUNE WHIP 1 pound prunes Whites of 2 eggs Sugar to taste 1 tablespoon powdered sugar Wash the prunes thorouglily and soak them over night. In the morning cook until tender in the water in which they have soaked ; remove the stones; chop fine and sweeten to taste. Beat the eggs; 21s PUDDINGS AND DESSERTS^ FJmUy" qI Four