Harper's cook book encyclopædia

raspberries into a saucepan with % lb. of loaf sugar, and let them stew till tender. Rub them through a sieve with the back of a wooden spoon, and mix with the pulp as much cream or milk as will make it of the consistency of custard. Serve cold. When cream is not to be had, and it is desired that the preparation should be richer than it would be if cream only were used, the yolks of two eggs may be added to three-quarters of a pint of milk and stirred over the fire until it begins to thicken without boiling. Time, ten minutes to stew the raspberries. Raspberry Trifle. — Six small sponge cakes, such as are sold for a cent apiece at bakers’ shops, one quart of milk, five eggs, one cupful of sugar, one quart of red raspberries, one cupful of sweet cream, vanilla for flavoring. Make a custard of the milk, the sugar, and the yolks of the eggs, flavoring with the vanilla. Split the cakes, lay half of them in the bottom of a glass dish, pour over them half the cream, and strew thickly with the berries sprinkled with sugar. Cover these with a second layer of cake, moistened with the rest of the cream, and spread with the remainder of the berries. Pour the ice-cold custard over all ; beat the whites of the eggs to a stiff meringue with a little powdered sugar; mix in a handful of berries, and heap the meringue on top of the trifle. Rice Custard. — Cream together one table-spoonful of butter and four of .sugar; stir into this three beaten eggs, one cupful of boiled rice, and a quart of warm (not hot) milk. Beat all together, and bake in a greased pudding-dish until the custard is set. Spanish Custard Cymbals Spanish Custard. — Boil the grated rinds of two lemons and the juice of one in a pint of water ; add the yolks of fourteen eggs beaten to a cream and sweetened to the taste ; stir it one way until it thickens. When taken off the fire add two table - spoonfuls of brandy and half a nutmeg, grated. Strawberry - fool. — Take a quart of picked strawberries, ripe and finely flavored ; put them into a saucepan with % lb. of white sugar, cover them closely, and let them stew gently for ten minutes, stirring the fruit now and again to keep it from burning. Rub it through a fine hair sieve with a wooden spoon, and when it is cold stir into it as much new milk as will make it of the consistency of custard. Serve quite cold. If cream is not to be had, and a rich dish is required, the yolks of two eggs may be mixed with the milk, and the custard may be stirred over the fire till it is on the point of boiling. Time, ten minutes to boil the fruit. Strawberry T rifle. — A quart of milk in a saucepan with one cupful of sugar, and when it is at the boiling point stir in the beaten yolks of four eggs. Stir constantly for a moment and remove from the fire. Take half a dozen lady fingers, split, and dip them in cream. Arrange them in the bottom of a glass dish, then a layer of strawberries, and sprinkle with powdered sugar. Repeat till all are used up, then pour the custard over them. Beat the whites of the eggs light and sift into them four table-spoonfuls of powdered sugar. Color this meringue with some strawberry- juice, put it over the top of the custard, and ornament with a circle of ripe berries. Have the materials very cold when the trifle is put together, and keep in a cold place.