European and American cuisine

Lady Fingers. — One half pound flour, y, pound powdered sugar, 9 eggs, the grated rind of 1 lemon* Stir the yolk with half the sugar 10 minutes, beat the whites to a stiff froth ; add by teaspoonfuls the remaining sugar, beating a few minutes between each addition, then add the yolks and lemon, fold them in lightly, add last the sifted flour ; stir in carefully. Put some brown paper neatly in tin pans, fill the mixture into a pastry bag, and press small portions, in even rows, onto the paper, in the shape of a finger ; dust thickly with powdered sugar, and bake in a quick oven. When done lay the paper with the cakes on a wet board ; then take them off and put two and two together* Another way is : % pound flour, y^ pound sugar, 3 whole eggs, 6 yolks, 1 teaspoonful vanilla sugar. Jessina Sultana. — Sift y^ pound of flour into a bowl, make a hollow in center, put in the yolk of 1 egg, 3 ounces butter, the fine-chopped peel of ½ lemon, and 2 tablespoonfuls cream; mix all into a firm paste. Mix 2 ounces almond paste with the whites of 2 eggs, add it to the above paste^ work it for 3 minutes on a board, then place it for 1 hour on ice ; then roll out the paste y^ an inch in thickness, out it out into a round piece, lay it on buW tered paper, place on a baking sheets brush over with beaten eggs, and bake to a fine golden color in a medium hot oven ; remove, and when cold put 1 quart fresh strawberries in the center, sprinkle over 3 tabltablespoonfuls powdered sugar,over with 1 pint whipped cream, sweeten with sugar, and flavor with vanilla; fill 9 meringue shells with pink whipped cream, lay them around the edge in the form of a border, set 3 shells on top the creami and serve* PXTNOHES. Boman Ice Punch. — Prepare a boiled meringue (like page 577), and set aside. Put 3 cups water and 2 cups sugar into a bowl, add the juice of 6 lemons and 4 oranges, the thin peel of 3 lemons and 4 oranges ; mix all together, and let stand 5 minutes, then remove the peel ; put this preparation into a well-packed freezer, and turn till it begins to' thicken, then add the meringue and continue to freeze till firm, take out the paddle, cover the freezer, draw off some of the water, repack with salt and ice, and let stand. When ready to serve, open the freezer, pour in y^ pint best rum and Ys pint champagne ; mix it quickly together and serve in glasses. Fruit Puncli. — Mix ½ pint pineapple sirup with Vi pint raspberry or strawberry sirup, 1 gill of orange juices 1 gill of lemon juice, and IVs pint of water ; taste, if not sweet enough, add a little sugar. Put this into a freezer, and when it begins to thicken add the beaten whites of 3 eggs ; continue to freeze till firm ; remove the paddle^ let stand covered till 5 minutes before serving, then add Yg pint Rhine wine ; mix quickly, and serve in glasses. The wine may be omitted if not liked. Imperial lee Punch. — Mix 1 quart pineapple sirup, % teaspoonfuls vanilla extract, the juice of 4 oranges and 2 lemons, the thin peel of 1 orange and 1 lemon, a pinch of ground mace, cover and let stand 5 minutes ; then remove the peel, put the sirup into the freezer, work it for 15 or 20 minutes ; then add Italian meringue the same as in foregoing recipe. Shortly before serving add 2 gills of maraschino, the same of kirsch, Cura9oa, and champagne. Serve in glasses. 6*79