18 Bulletin of the University of Texas 



salt thoroughly; add slowly .the scalded milk, stirring constantly. 

 Return to top of boiler and cool twertty minutes, stirring con- 

 stantly for the first five or six minutes, then occasionally. Re- 

 move from fire and while very hot fold in lightly, but thoroughly, 

 the well beaten white of egg. When partially cooled, add car- 

 amel; put into wet cups or molds, cool and then stand for sev- 

 eral hours on ice. Remove from molds. Serve with a soft cus- 

 tard, mashed fresh berries or whipped cream. 



MARSHMALLOW PUDDING A LA STANLEY. 



1/2 lb. marshmallows V* c. candied cherries 



1 c. heavy cream % c. English walnuts 



1/2 tsp. vanilla 2 tbsp. powdered sugar 



Soak cherries in rum to cover one hour, then cut in pieces. 

 Cut walnuts and marshmallows in small pieces. Whip cream, 

 add sugar and vanilla. Fold in remaining ingredients, mold and 

 chill. 



NOUGAT ICE CREAM. 



3 c. milk 1.1/2 c. heavy cream 



1 c. sugar Whites of 5 eggs 



Yolk of 5 eggs % c. each of English walnuts 



Pinch of salt filberts and almond meats 



1 tsp. each of almond and vanilla flavoring. 



Make custard of first four ingredients : strain and cool. Add 

 heavy cream beaten stiff ; whites of eggs, beaten stiff ; nut meats, 

 finely chopped; flavoring; then freeze. 



NESSELRODE PUDDING. 



Shell -and peel about twenty Italian chestnuts. If the home- 

 grown nuts are used, a double quantity will be required. Roll 

 the nuts until tender, then press through a sieve. Make a rich 

 custard, using a pint of rich milk or cream, the yolks of six eggs 

 and sugar to make quite sweet. Stir over the fire ; add the chest- 

 nut pulp and a quarter pound each seeded raisins and cleaned 

 currants ; cook until thickened ; take from the fire, cool ; then add 



