Royal Victoria cook book

LEMON MERINGUE—One cup bread crumbs, 1 pint milk, 2 eggs beaten separately, 1 lemon, 1 cup sugar. Heat milk, add bread crumbs, yolks of eggs, sugar, then the lemon grated ; put in oven to cook. Beat whites with 4 tablespoons sugar; put on top of pudding. Miss CHESTNUTT. ROMAN PUNCH.—Three lemons—rind of 1 and juice of 3, 2 oranges cut in pieces, } pint water to dissolve sugar, which is put in to taste, $ pint hot water (not boiling). Mix all together, and when quite cold, put in a freezer and freeze. A little before using, put in 2 wineglasses rum (be careful not to put in too much rum or it will not freeze), and a 96 DESSER Es, small eggcup of maraschino. Before serving, whip up the whites of 2 eggs and stir in mixture. Mrs. HARRISON, CLARET JELLY.—One bottle claret, juice and rind of 1 lemon, 1 teacup of raspberry or red currant jelly, $ teacup brandy, ? cup loaf sugar, 1 ounce isinglass. To be made the day before using and serve with following vanilla sauce : —Whisk 4 pint cream with a little sugar and essence vanilla and pour over jelly. Mrs. HARRISON, ORANGE DESSERT.—Pare 5 or 6 oranges, cut into thin slices, pour over them a coffee-cup of granulated sugar. Boil 1 pint of milk, add while boiling the yolks of 3 eggs, 1 tablespoon corn starch made smooth with little milk, and stir constantly ; when thickened pour over the fruit. Beat the whites of the eggs to froth, add 2 tablespoons sugar, pour over the custard and brown in the oven. Mrs. CHARLES SMITH. CARAMEL ICE CREAM.—Put 1 gill of sugar in a pan and stir over the fire until it becomes liquid and a dark brown color, then add a gill of water and simmer until the sugar becomes liquid again ; this will take about 15 minutes ; 1 quart cream, 14 pints milk, 4 eggs, 2 tablespoons flour, 3 gills sugar. Put the milk into a double boiler, beat together the flour, sugar and eggs; when light, stir into the boiling milk and cook 15 minutes, stirring frequently. When cold, add the cream and freeze it. M. L. BARWICK. CHARLOTTE RUSSE.—One cup milk, $ cup sugar, $ ounce gelatine, $ cup water, 1 pint cream, | teaspoon vanilla, 1 dozen lady fingers. Heat the milk and sugar in a double boiler until the sugar is thoroughly dissolved, then add the gelatine, which has been soaked for about an hour in the } - cup of cold water ; strain carefully and set aside to cool but do not allow to stiffen. Whip the cream, line a mould with the lady fingers, add the vanilla to the milk and gelatine and pour slowly into the cream, beating constantly until slightly stiff, then turn into the mould and set aside until firm. This makes slight'y more than 1 quart. Miss SHORTREED, Toronto. CHOCOLATE SOUFFLE —Two tablespoons flour, 2 tablespoons white sugar, 2 ounces butter, } pint milk. Stir together over the fire until it boils, then let it become nearly cold and stir in the yolks of 4 eges and 2 bars of chocolate. When ready for the oven, add the white of the eggs beaten to a stiff froth. Bake 20 minutes or 1/2 hour. Serve immediately with whipped cream. Mrs. VANSITTART. RICE CREAM.—Boil 2 ounces ground rice gently with a pint of milk and 4 ounces loaf sugar for 10 or 15 minutes; flavor with vanilla. Dissolve + ounce gelatine, add this to the rice and 4 pint cream whipped stiffly. Pour the mixture into a border mould, which should be garnished with strips of angelica in clear jelly. When set, turn out and fill in the centre with stewed prunes, taking out the stones. Mrs. JOHN ARDAGH. CHOCOLATE SOUFFLE.—Dissolve 1/4 pound chocolate in luke-warm water, add the yolks of 4 eggs and a cup of sugar and mix well together until you have a smooth frothy paste: Beat up the 4 whites to a stiff froth and add them to the mixture. Pour all into a baking dish ; leave it 20 minutes in oven, then serve. Mrs. Way.