Kirmess cook book

Steamed rice is surrounded with halved pears cooked in syrup, flavored with lemon juice and ginger. Pecan nuts are placed in each pear where the core has been removed, and the syrup turned over the rice. Served either hot or cold, this makes a delicious dessert. BAKED CUSTARD. Mrs. F. D. Gray. One quart of milk, four eggs, pinch of salt. Sweeten with sugar. Bake in cups, or pudding dish. FLOATING ISLAND. Mrs. E. F. C. Young. One quart of milk, yolks of five eggs, one tablespoonful of cornstarch, blended with milk (use more cornstarch, if not proper consistency), sweeten to taste. Flavor with vanilla. Put milk on stove in double boiler ; bring it to a boil; add yolks of eggs, then cornstarch, then sugar, then vanilla. When cold, add the beaten whites of the eggs, mixed with pulverized sugar. Drop them, by tablespoonful, on top of custard. Place pudding in oven and brown lightly the whites of eggs. Serve in pudding dish. CUSTARD SOUFFLE. Mrs. W. V. Toffey. Two scant tablespoonfuls butter, two tablespoonfuls flour, two tablespoonfuls sugar, one cup milk, four eggs. Let the milk come to a boil. Beat flour and butter together, add to them gradually the boiling milk and cook eight minutes, stirring often. Beat the sugar and the yolks of eggs together, add to the cooked mixture and set aside to cool. When cool, add the whites of eggs, beaten to a stiff froth. Bake in a buttered pudding dish for twenty minutes in a moderate oven. Serve immediately with a creamy sauce. CHOCOLATE BLANC-MANOE. MMrs. T. K. Egbert, New York. Soak one ounce of gelatine for fifteen minutes in one cup of cold milk, then add two and a half cups of boiling milk. Mix a quarter of a pound of grated chocolate with half a^cup of cold milk, and add it to the gelatine with six tablespoons of granulated sugar. PPlace this in a saucepan over the fire and stir constantly until it boils. Remove from the fire, stir in one tablespoon of vanilla extract, and when cooled, pour into the moulds, which have previously been rinsed with cold water and sprinkled with granulated sugar. Set in cold place until firm. Serve with liquid cream sauce. PINEAPPLE SOUFFLE. Miss Hellerman. Cook a cup or more of grated pineapple with threequarters of a cup of sugar and the juice of half a lemon until well reduced and thick. Beat the whites of five eggs with one-fourth of a teaspoonful of cream of Tartar until dry, then gradually beat in the cold pineapple mixture. Turn into a two-quart mold, buttered and dredged with sugar. Set into a dish on several folds of paper, surround with boiling water and let cook about half an hour. The water should not boil during the cooking. Serve turned from the mould with cream and sugar, or a boiled custard. SOUFFLE. Mrs. W. S. Gould, New York. Two tablespoons flour, one tablespoon sugar, yolks of four eggs ; put into a scant pint of milk. Cook until a thick custard. When cold, add whites of four eggs, beaten stiff, a teaspoon of vanilla. Bake in buttered pan twenty minutes. Serve hot with hard sauce. JUNKET. Mrs. T. K. Egbert, New York. One quart of milk, slightly warmed, sweeten to taste; two tablespoonfuls of sherry, one tablespoonful of rennet. Pour rennet in milk very lightly, stirring much.