DESSERTS
Four eggs, powdered sugar to taste, three-fourths tumbler of sherry wine, one-half pint of cream whipped, one-half pound macaroons. Beat eggs, yolks and whites separately. To beaten yolks add sugar and sherry. Cook this in a double boiler until thick, stirring constantly; when thick let cool. Add whites of eggs beaten stiff, mix with yolks, sugar and sherry, break macaroons and mix with above; flavor with vanilla, sweeten to taste. Serve with whipped cream, flavored, on top. This may be served in punch glasses with a cherry added to each glass. Very rich dessert.
E. L.
One pint of milk; when boiling stir in one cup of flour to thicken, take from the fire; when cool add one tablespoon sugar, a little salt, and five eggs to thin to a batter. Drop with teaspoon into hot fat or butter; fry until a light brown. Serve with vanilla sauce or cream.
Mrs. H. A. S.
Take eight lady-fingers, one quart strawberries, one-half pint cream, two cups of sugar; mash one cupful of the berries, split the lady-fingers, moisten with the juiceof the crushed berries, and use to line a serving-dish; place in the bottom of dish a layer of berries, season with fine sugar. Whip cream to a froth, add a layer of it, then another of the fruit and sugar, and so on, until all the fruit and cream is used. Place on ice and serve very cold.
Mrs. S. F. Breslauer
Soak over night in cold water two tablespoons of small tapioca; next morning drain and cook in a double boiler with four cups of boiling water. Let boil until tapioca is transparent. Then add one-half teaspoonful of salt, one pound of dates stoned, one cup of raisins seeded, one-half pound figs, and one cup of sugar. Cook one hour and fifteen minutes; lastly add one teaspoon vanilla; pour in a mould. Let cool; serve with whipped cream.
Miss Violet Sondheim
Boil ten ounces of rice for ten minutes, pour off the water, add one quart and a half of fresh milk; cook slowly until rice is tender. Reduce the rice to a pulp by beating or pass through a press. Dissolve an ounce of gelatine in a little water, add to the rice; stir all together. Place on fire, sweeten carefully. When mixed set to cool. Then stir the beaten whites of two eggs, flavor with vanilla, sherry or brandy; pour in a mould and chill for eating.
Mrs. M. Mathias
Remove one side of peel from each banana and lay lengthwise in an earthen dish, the exposed side up. Stick fruit with a fork; squeeze over each banana a little lemon juice, and on each place one teaspoon of sugar, a lump of butter, and a little grated nutmeg. Add a little water in the bottom of pan to keep from burning, add one teaspoon sherry to each banana. Bake half an hour in a moderate oven.
Mrs. J. Ottenberg
Wash one-half pint of sago, cover with one and one-half pint cold water; soak one hour. Cook in double boiler until sago is clear and transparent. Have carefully picked red raspberries half filling a glass dish. When the sago is cool pour over the raspberries. Set away to cool. Serve with sugar and cream. Other fruits, such as strawberries, peaches, etc., may be used in place of raspberries.
Mrs. F. L. Levy
Soak one-half box of gelatine in cold milk for one-half hour. Let one quart milk come to a boil in double boiler. Beat yolks of eight eggs and one and one-half cup of sugar together. When milk boils pour same on eggs, sugar, and gelatine; return to boiler and let boil until it begins to thicken; then pour this on the beaten whites.
Miss Ray Mayer
Make a rich syrup of sugar and water and add one spoonful of port wine, and a few thin slices of lemon with the rind on; drop in pears that have been peeled and quartered. When soft remove fruit, then add in same syrup plums, when soft remove them, then add peaches, and when soft turn all over fruit that had previously been cooked. Cool and serve together.
Mrs. A. Kiersky
Take two quarts of new milk and warm it until it is about blood heat. Pour into a glass or china bowl. Stir into it two tablespoonfuls of prepared rennet, two tablespoonfuls powdered loaf sugar, one small wine-glass pale brandy. Let it stand until cold and eat with sugar and rich cream. Half the quantity can be made.
Mrs. M. Cohen