Harper's cook book encyclopædia

mould should be filled with cold water a few minutes before using, and emptied when wanted to receive the flummery — and let it stand until cold. Turn out upon a pretty dish, and serve with a sauce prepared as follows : Boil gently one pint of cream, 4 ozs. of sugar, and eight bitter almonds, chopped fine, for about five minutes; remove from the fire, add the beaten yolks of six eggs, stirring quickly to prevent cooking, and one teaspoonful of potato flour ; strain through a sieve, and flavor to taste with maraschino. Mock Gooseberry-fool. — Cut up and scrape as much rhubarb as will be enough to half fill a glass bowl of the size you wish to use. Stew in enough water to cover it well. When tender, rub through a colander to a smooth pulp. To a quart of the fruit, well sweetened and flavored with lemonpeel, add a quart of sweet cream, stirred smoothly in till well mixed. Heap the bowl up high with whipped syllabub. If you have no cream, substitute a quart of custard made with the yolks of six eggs. In place of the syllabub, use the whisked whites of the six eggs, sweetened with six table -spoonfuls of fine white sugar, and brown the top slightly with a hot salamander or clean shovel. Orange Custards. — One quart of milk, five eggs, three large or four small oranges, one cupful of sugar, one small table - spoonful of cornstarch. Heat the milk to boiling, and stir into it the sugar and the cornstarch wet up in a little cold milk. Cook five minutes, and pour it upon the yolks of the five eggs, beaten light. Return to the fire, and cook until the custard becomes thick and creamy. This will require about ten minutes. Take from the fire, and when it has stood a few moments stir into it the juice of all the oranges and the grated peel of two. Turn the custard into cups or into a bowl, and when it is perfectly cold and about to be served heap on top of it the whites of the eggs beaten stiff with a couple of table-spoonfuls of powdered sugar. Orange Trifle. — Soak half a package of gelatine in a cupful of cold water. Put in a saucepan the juice of three oranges, the grated rind of one, and one cupful of powdered sugar. Add to the soaked gelatine a cupful of boiling water, and when dissolved pour over the orange mixture. Put it in a double boiler. Stir a moment, adding the beaten yolks of three eggs, and remove the pan from the fire. When the mixture becomes perfectly cold and begins to set, beat in vigorously one pint of cream that has been whipped light. Wet a mould with cold water, fill with the mixture, and set away to harden. Peach Custard. — One table-spoonful of corn-starch, mixed smooth in a little cold water ; add to this half a cupful of sugar and a piece of butter the size of a walnut. When mixed, put in a stewpan and pour on a pint of boiling water ; stir in the yolks of two eggs, beaten light, and cook until thick. When cold, add half a dozen peaches peeled and minced quite fine. Beat the whites of the eggs to a stiff froth, with two table-spoonfuls of sugar and two of minced peaches.