The Institute cook book

add the powdered sugar, then the prunes. Beat thoroughly and stand on the ice to chill. Serve in individual glasses or paper cases with whipped cream or custard sauce. CHOCOLATE CHARLOTTE Whites of 5 eggs 1 cup sugar" 2 ounces unsweetened chocolate V2 cup water 1 teaspoon vanilla Boil the sugar, water and chocolate until a thin syrup is formed; remove from the fire; fold in the beaten whites; add flavoring and bake until the eggs are set. Serve cold with custard sauce. REALENGO 3/4 cup fresh fruit Sugar Whites of 3 eggs Whipped cream Press the fruit through a sieve; heat and sweeten; add this to the well-beaten whites, beating continually. Turn into a buttered mold and bake in a slow oven until firm. Remove; cover the top with whipped cream sweetened and flavored to taste; decorate with preserved cherries or citron. This is a favorite Mexican dessert. DELICATE PUDDING 114 cups water 3 tablespoons cornstarch 1/2 cup sugar 3 egg whites 1/2 saltspoon salt Juice and rind of 1 lemon Mix sugar, salt and water and bring to the boiling point. Mix the cornstarch in a little cold water and stir it into the boiling .syrup. Cook ten minutes; pour over the beaten egg whites; return to the fire a minute to set the egg; add the lemon; turn into a wet mold and set on the ice until serving time. Serve with berries or sliced peaches. APPLE TAPIOCA % cup tapioca Sugar 1 quart water 6 apples A little grated nutmeg Soak the tapioca and boil it in the water until clear, sweetening to taste. Pare and core the apples and place them in a baking &1vVfVur PUDDINGS AND DESSERTS Family of Four dish. Fill the cores with sugar ; pour the tapioca around them and grate a little nutmeg over the top. Cover and bake until the apples are soft. Serve with cream. CHERRY TAPIOCA 3/4 cup tapioca Sugar 1 quart water 1 cup stoned cherries Soak the tapioca and boil it in the water until clear, sweetening to taste. Add the stoned cherries; cook for three minutes and set aside to cool. Serve with cream. Peaches or other fruit may be used instead of cherries. FIG DESSERT 2 pounds white figs Sponge cake 2 cups sugar Whipped cream Soak the figs over night. In the morning boil slowly until tender; add the sugar and boil until a thick syrup is formed. Line a dish with sponge cake or lady fingers ; pour the figs in the center and cover with whipped cream that has been sweetened and flavored. Decorate with candied cherries or angelica. APPLE MERINGUE 4 large tart apples Grated rind of 1 lemon Va cup cold water White of 1 egg Sugar to taste 1 heaping tablespoon sugar Grated cocoanut Peel, core and slice the apples; stew them in the water until soft; press through a colander; sweeten to taste and flavor with lemon rind. Make a meringue of the egg and sugar; put the apples in a pudding dish and cover them with it, dusting all with grated nuts or cocoanut. Brown in the oven; serve with cream. BERRY CHARLOTTE 1 pint berries 1 cup sugar 1/2 cup water 1 pint bread Wash the berries; stew them in the water and sugar until the juice forms a syrup, mashing the fruit with a vegetable masher, and straining to remove the seeds. Put alternate layers of bread and cooked berries in a mold and when cool set on the ice until needed. Turn out and serve with cream or with cold boiled custard. PUDDINGS AND DESSERTS ^I^SyftFo^