Royal Victoria cook book

APPLE SNOW.—Separate the whites of 2 eggs; take 1 large or 2 small apples and 1 cup granulated sugar. While grating apple, add sugar, put whites of eggs on top and beat for 20 minutes. Custard for above:—1l pint milk put in double boiler with 2 tablespoons sugar, beat yolks of 2 eggs. When milk is scalded, pour over the eggs, stirring constantly; put back in boiler and let scald, stirring all the time. Add a few drops of vanilla last. Mrs. J. N. Hamilton. APPLE SNOW.—Peel and grate 1 large sour apple, sprinkling over it a small cup of powdered sugar as you grate it, to keep it from turning dark; break into this the whites of 2 eggs and beat it all constantly for ½ hour. Take care to have it in a large bow! as it beats up very stiff and light. Heap this in a glass dish, pour a fine, smooth custard over it and serve. BROWN BREAD CREAM.—Whip 1 pint of good cream quite stiff, sweeten to taste with powdered sugar ; flavor with a teaspoon of vanilla and a small glass of sherry. _ Sift 6 ounces of coarse brown bread crumbs through a colander, mix them lightly with the whipped cream. Pile high in your dish, and strew with afew blanched and finely chopped almonds and 2 dozen candied cherries, which have been soaked in a little brandy. Mrs. GRASETT. CREAM SAUCE.—One pint of thick, sweet cream, 2 tablespoons of powdered sugar, 1 teaspoon of vanilla or 2 tablespoons of sherry, 1 nutmeg, grated. Add the sugar, vanilla or wine to the cream. Stir until the sugar is dissolved ; add the nutmeg and stand in a cool place until wanted. Mrs. A. URQUHART. STRAWBERRY ICE.—One quart of strawberries, 1 pound of sugar, 1 quart of water, juice of 2 lemons. Add the sugar and lemon juice to the strawberries, then mash them and stand aside for 1 hour. Then strain through a fine sieve, add the water and turn into the freezer to freeze. Mrs. A. URQUHART. FRUIT FOAM.—One cup bananas, sliced, 1 tablespoon orange pulp, 1 tablespoon sugar, white of 1 egg. Beat 20 minutes, or until it is a stiff foam. Serve with boiled custard. CARRIE DAVIDSON. LEMON SHERBET.—Two quarts water, 1 quart sugar, 8 lemons (juice only), 2 tablespoons gelatine. Mix and freeze. MEDITERRANEAN ICE —One-half pint milk and cream mixed, | pint sugar, juice 4 lemons. Freeze quickly. PEACH FOAM.—Whites of 2 eggs (beaten $ hour), 1 cup powdered sugar, 1 cup chopped peaches. LEMON SPONGE.—One cup sugar, 2 cups boiling water, 2 tablespoons corn starch, wet with cold water and boiled till clear. When cool stir in the juice of 1 lemon and beaten whites of 3 eggs, and beat till quite light and spongy. A. E. S. ICE CREAM.—One quart new milk, 2 eggs, 2 tablespoons corn starch. Heat the milk in a dish set in hot water, then stir in the corn starch mixed smooth in a little of the milk ; let boil for 1 or 2 minutes, then remove from stove and cool, stir in the eggs and $ pound sugar, and when cool add flavoring and freeze. L. T. WHIsH. BANANA CUSTARD.—Make a white custard as follows :—Two tablespoons corn starch, wetted with enough cold water, to dissolve it, 1 cup granulated sugar, 4 cup butter ; stir together in a pudding mould or earthen dish,.and pour on enough boiling water to make thick custard ; beat the whites of 3 eggs to snow, stir into the custard, and set in the oven to bake for 15 minutes, or the same length of time in a pot of boiling water; set aside until perfectly cold. Then remove the slight crust which will have formed on top. Have ready dish in which you are to serve custard and some fresh ripe bananas, minced finely ; mix with the custard and pour into the dish, and add a meringue made of the beaten whites of 3 eggs and $ teacup of pulverized sugar. <A fine custard may be made according to above recipe by using peaches instead of bananas, or Bartlett pears.