The Worcester domestic science school's one year course laboratory cook book

Beat the sugar and yolks of eggs together until light, and beat the whites to a stiff froth in another bowl. Now beat the water, lemon-rind and juice into the yolks and sugar; then add the beaten whites, and finally the flour and baking powder mixed. Stir quickly and well. Pour this batter into fifteen little stone or earthen cups that have been well buttered, and cook in a steamer for half an hour. Have three tablespoonfuls of powdered sugar on a plate, and when the snowballs are done, turn them out of the cups upon this plate and roll them in the sugar. Serve at once with hot, clear wine sauce. CHERRY TAPIOCA. Cover one cupful of pearl tapioca with two cupfuls cold water; let it stand until all the water is absorbed ; now put the tapioca into a double boiler, add the juice from one pint can cherries and cook slowly about half an hour ; then stir in the cherries, turn into a mould, and when very cold turn into a glass dish, and serve with whipped cream sauce. WHIPPED CREAM SAUCE. Whip one cupful of cream; add half a cupful of powdered sugar, the white of one egg, beaten stiff, and one teaspoonful of vanilla. APPLE PORCUPINE. Wipe, core and pare 6 apples. Make a syrup of 1% C. water. Boil 8 min., add apples and cook until soft. Remove apples, fill cavities with jelly, stick almonds into apples. Pour syrup around apples. MAPLE MOUSSE. li/4 T. granulated gelatine 14 C. cold water % C. cold water 3 yolks of eggs 2 C. maple sugar 1 pint thick cream Put gelatine in cold H20 for 1 hour. Place mould in cold water. Add water to sugar, stir until dissolved and cook until it hairs. Remove from fire, add gelatine slowly, stirring well. Allow mixture to cool slightly. Add one-half syrup slowly to beaten eggs. Turn into remaining syrup. Beat with Dover egg beater until cold. Beat cream, fold cream into mixture, turn into mould. Pack in ice for 3 hours, or leave in cold place over night. TAPIOCA CREAM. 14 C. pearl tapioca or 2 egg yolks iy2 T. minute tapioca 1-3 C. sugar 2 C. scalded milk % t. salt 1 t. vanilla 2 egg whites Wash tapioca and soak 1 hour in cold water to cover; then cook until transparent, drain, add scalded milk, egg and sugar. Cook as for a custard. Cool, add beaten egg whites (stiff), add vanilla. PRUNE WHIP. 1-3 lb. prunes Whites 5 eggs y2 cup sugar V2 T. lemon juice Pick over and wash prunes, then soak 1 hour in cold water to cover. Cook in same water until soft. Remove stones and rub prunes through a strainer, add sugar, cook 5 min. Beat egg whites stiff, add prune mixture when cold, and lemon juice. Put in buttered baking dish and bake 20 min. in slow oven. Serve cold with boiled custard. APPLE CHARLOTTE. 6 medium apples 14 t. cream of tartar Rind of y2 lemon 1 egg white 34 C. water 3/2 C. candied fruit V2 C. sugar Juice of 1 lemon 34 C. boiling water 2 T. granulated gelatine Lady fingers 14 C. cold water 1 C. whipped cream Pare and cook apples with lemon rind until tender, strain, cook sugar and water until it threads. Remove from fire, add cream of tartar and pour slowly on beaten egg white. Beat until creamy, add apple pulp and fruit in lemon juice. Dissolve hydrated gelatine over hot water and add to mixture. Let cool, and when thick, fold in whipped cream, turn into mould lined with lady fingers.