Vegetarian Cook Book

Pare and core tart apples; mince, and cover the bottom of a pudding pan with a thin layer; then sprinkle with bread crumbs and sugar, and add another layer of apples, and so on until the pan is three fourths full; add a little water, and bake in a quick oven. Serve with cream, APPLE SNOW Apple sauce, 1 pint. Egg whites, 2. Strain the apple sauce, and heat to boiling; while hot, pour over the beaten whites; beat well, and sweeten and flavor to taste. Serve cold. STRAWBERRY FLUFF Egg whites, 2. Strawberries, 1 pint. Sugar, % cup. Mash the strawberries with the sugar, and add to the unbeaten whites, which should be in a deep dish. Beat with an egg whisk until light and foamy. This makes a dainty, toothsome dessert, and can be prepared on short order. PEACH FLUFF Peaches, canned or stewed, 1 quart. Sugar, 1/2 cup. Egg whites, 4. Corn-starch, 3 tablespoons. Drain the juice from the peaches, add the sugar, and bring to a boil; thicken with the corn-starch braided in a little cold water. Allow to cool, and add the peaches after they have been forced through a fine colander. Next fold in the stiffly beaten whites of the eggs. Serve in glass, with a teaspoonful of red jelly on top of each dish. Other fruits may be used instead of peaches. STRAWBBREY SOUFFLE Eggs, 4. Cream or milk, 1^^ cups. Sugar. Strawberries. Place strawberries in a glass dish, and pour over them a custard made of the egg yolks, milk, and sugar. Cover with a meringue made of the whites and a little sugar. Garnish with strawberries. Do not bake the meringue. ORANGE TRIFFLE Orange juice, 1 cup. Water, 1 cup. Sugar, 3^ cup. Egg whites, 3. Corn-starch, 3 teaspoons. Heat the water, orange juice, and sugar; thicken with the corn-starch, and pour over the beaten whites. Beat well, and allow to cool before serving. SNOW PUDDING Milk, 1 quart. Salt, 1-3 teaspoon. Egg whites, 5. Sugar, 1-3 cup. Corn-starch, 1-3 cup. Vanilla to flavor. Set the milk, sugar, and salt in a double boiler over the fire; when scalding hot, add the corn-starch mixed smooth in a little cold milk. When nearly cold, stir in carefully the stiffly beaten whites, and flavor with vanilla. Serve with vanilla sauce. SPONGE PUDDING Milk, 2 cups. Flour, l^ cup. Sugar, 1-3 cup. Eggs, 4. Put the milk into a double boiler. Mix the sugar and flour with a little cold milk; pour this into the scalding milk, and stir till it thickens; then stir into the wellbeaten yolks of the eggs ; add the whites beaten stiff. Pour the mixture into buttered cups or a pudding dish. Put into a pan of boiling water, place in the oven, and bake for a few minutes. Serve in the cups in which it is baked, or on hot plates if baked in a pudding dish. This should not be allowed to stand, but be served immediately. BREAD PUDDING Milk, 1 quart. Sugar, 1^ cup. Stale bread, II/2 cups. Eggs, 3. Flavor to suit. Soak the bread in the milk; beat the yolks and one of the whites of the eggs with the sugar, and flavor. Mix and put into a pudding dish. Set into a pan of hot water, and bake until the custard is set. Meringue with the whites. If desired, the top of the pudding may first be marked with jelly, marmalade, or fresh fruit of some kind, and the meringue put over all. CAKE PUDDING