Dora's cook book

Season one pint of cream with two tablespoonfuls of sugar, and half a teaspoonful of vanilla. Whip to astiff froth. When the custard is cold, half fill the glasses with it, and heap whipped cream upon it. MOLASSES CUSTARD. One cup maple syrup, one cup sugar, three eggs, one ¢ cup sweet milk, one teaspoonful of butter. Flavor with vanilla. TOMATO CUSTARD. One pint of tomatoes, stewed and strained; one quart of milk, one cup of sugar, four eggs. Bake quickly in cups. ‘ RICE FLOUR BLANC-MANGE. Four tablespoonfuls of rice flour and a pinch of salt, wet up with a little milk and stirred into a quart of boiling milk. Rub the rind of a lemon with refined sugar, till all the juice is absorbed, and use the sugar to sweeten to your taste. Boil, stirring well, for eight minutes ; then cool it, and add the whites of three eggs, cut to a froth. Put it on the fire, and stir constantly till boiling hot, then turn it into moulds, and let it stand till cold. BLANC-MANGE, Boil one and one-half ounces of isinglass, three ounces of sweet and six bitter almonds, well pounded, in a quart of milk; let it boil until the isinglass is dissolved; then strain it through a cloth; stir it until nearly cold, and put into the mould. | ARROWROOT BLANC-MANGE. One cup boiling milk, two dessertspoonfuls best arrowroot, rubbed smooth in cold water; two tablespoonfuls white sugar; flavor to taste. Boil until it thickens well, stirring constantly. To be eaten cold, with sweetened cream. CUSTARDS, ETC. EXCELLENT BLANC-MANGE. One quart of milk, one ounce gelatine, sugar to sweeten to taste ; put it on the fire, and keep stirring until it is melted, then pour it into a bowl and stir until it is cold; flavor to taste; pour it into a mould, and put it into a cool place to stiffen. CHARLOTTE-RUSSE. One ounce of gelatine dissolved in two gills of boiling milk, whites of four eggs beaten to a stiff froth, one and one-half cups of powdered sugar, one pint of thick cream whipped to a stiff froth, and rose water for flavoring ; line a large mould with sponge cake ; mix the gelatine, sugar, cream, and rose water together, add lightly the frothed whites of the eggs, pour into the mould and set away on the ice until required for use, DELICIOUS CHARLOTTE. One quart rich cream, three tablespoons of wine, whites of two eggs beaten to a stiff froth, one cup of powdered sugar, half a box of gelatine dissolved in half a cup of sweet milk ; flavor with vanilla, beat the cream and wine, add the eggs, then the sugar, and last the gelatine. CHEAP CHARLOTTE RUSSE. Soak halfa box of gelatine in a little warm water ,— whip one quart of cream twenty minutes ; add half a wer is, ~ cup of white sugar, then the gelatine. Flavor with vanilla, and pour over lady fingers. ICE CREAM. Two quarts cream, three tablespoons arrowroot, the whites of eight well beaten eggs, one pound powdered sugar ; boil the cream; thicken with the arrowroot and sugar and a little salt ; pour the whole upon the eggs ; flavor with pineapple and freeze. ITALIAN CREAM. One pint cream, one-half pint milk, one cup of sugar, one cup of wine, to be whipped one-half hour ; one-half box gelatine, dissolved in one-half pint of water; mix with other ingredients. Delicious. DUTCH CREAM. Six tablespoonfuls of sifted sugar, six tablespoonfuls water, six whole eggs well beaten, six tablespoonfuls sherry wine, juice and peel of one lemon ; boil all together. Serve cold. VELVET CREAM. ©