Temperance cook book

One pint of cream, one pint of milk, one cupful of sugar, onehalf cup of cornstarch, whites of four eggs. Boil the milk and cream together, and while boiling, add the sugar and cornstarch, dissolved in a little cold milk; add the whites of eggs, beaten to a stiff froth; just before you take it off, stir them lightly; boil five minutes after you put in the cornstarch. Flavor with lemon, almond, vanilla or raspberry. It is nice to pour into cups, having a few drops of different flavor in each. You can mould it in a mould. Serve cold with cream. COFFEE CUSTARD. Mix one egg with a cupful of fresh ground coffee, and pour on it a pint of boiling water; boil five minutes, pour in a cupful of cold water, let it stand ten minutes, pour it off clear into a saucepan, add a pint of cream, and boil; beat eight eggs, yolks and whites separately; beat the yolks and one cupful of sugar till very light, and pour the boiling mixture over this, stirring it well. Set the whole in boiling water, and stir till it thickens; then add the whites, and stir lightly. Put in cups, and serve cold. TAPIOCA CUSTARD. Three tablespoonfuls of tapioca, one quart of sweet milk, one egg, and the yolks of three more, one cupful of white sugar. Soak the tapioca in the milk for two hours, then boil till tender; add the sugar and the beaten eggs, remove it from the fire, and make a frosting of the reserved whites of eggs; spread over the top, and place in the oven to brown slightly. Serve cold. APPLE SNOW. Pare and slice six good sized apples, steam until tender, then rub them through a colander, and set where they will get ice cold. When cold, add the grated rind and juice of one lemon, one cupful of sugar, and the whites of four eggs. Beat all to a froth, and serve immediately, in a deep glass dish. Dot with currant jelly, and eat with cream. APPLE FLOAT. Fill a deep glass dish half full of soft custard, and then heap up with apple snow. Make the custard with yolks of eggs. CHOCOLATE CUSTARD. Two sections of chocolate, one quart of sweet milk, one cupful of sugar, yolks of six eggs, one tablespoonful of cornstarch. Beat the chocolate and starch smooth in separate cups with milk, and boil the rest of the milk. Add the chocolate and starch, and last of all, the eggs, stirring constantly, until the mixture is smooth. It is to be eaten with white cake, made with the whites of the eggs. WHIPPED SYLLABUBS. One pint of rich, sweet cream, one-half cup of powdered sugar, one cupful of currant jelly, vanilla or other extract, one large teaspoonful. Sweeten the cream, and when the sugar is thoroughly dissolved, beat to a stiff froth; lastly, stir in the jelly and seasoning, carefully. Serve at once, heaped in glasses, and eat with cake. WHIPPED CREAM. Whites of four eggs, one cup and a half of cream; flavor with vanilla. Whip all together to a stiff froth, put it in a glass dish, dot it with currant jelly, and serve with cake. FRUIT WHIPS. Fill a glass dish one-third full of any kind of preserved berries, and fill up with whipped cream. ITALIAN CREAM.