COOKtSa RKCtPS^. 331 



boil and put in a glass dish. Arrange the whites around the edges and 

 serve either hot or cold; the last is preferable. 



Airy Nothings. — To three egga put half an egg-shell fall of sweet Tnilk, 

 and butter the Bize of a walnut; work in flour until you can roll the dough 

 into as thin a sheet as possible. Cut into cakes with a saucer and stick as 

 you do biscuits; bake them quickly but not brown; heap them up on a dish 

 and strew them thickly with powdered sugar. Xo(e. — Allow one pint 

 of flour to the other ingredients named above, although every bit may 

 not be required; always reaerN^e a little for the rolling out of cakes on a 

 board. 



Snow Custard — Boil eight eggs, leaving out the whites of four; add to 

 them one quart of milk and five ounces of sugar; have a shallow pan of hot 

 water in the oven; set the dish into it, and bake till the custard is thick; 

 then set away to cool; beat the remaining whites very light; add half a 

 pound of sugar and a teaspoonful of lemon juice; when the custard ia cold 

 lay the whites over the top in heaps, but do not let theiu touch. 



Cream Pie and Orange Dessert, — Cut the oranges in thin slices and 

 sprinkle sugar over them; let tbem stand two or three hours; serve on or- 

 dinary fruit plates. The pie ia made with a bottom-crust only, and that not 

 thick, but light and flaky. Take one coflfeecnp of thick, sweet cream, 

 half a cup of pulverized sugar, a tablespoonful of flour, one egg; flavor with 

 lemon extract; bake until you are sure the crust is bro^'n and hard, so that 

 it will not absorb the custard. 



AV'hipped Cream. — Take one pint of very thick cream, sweeten it wiili 

 very fine sugar and orange flower water; boil it. Beat the whites of ten eggs 

 with a little cold cream, strain it, and when the cream is upon the boil, pour 

 in the eggs, stirring it well till it comes to a thick curd; and then take it up 

 and strain it again through a hair sieve. Beat it well with a s;)ix,ii till it is 

 cold, then place it in a dish in which you wish to serve it 



A^'atermelon Tea DUh. — Take a fully ripe watenntion, pm on ice 

 until thoroughly cold, sUce, remove seeds and cut any shape you prefer, 

 squares, diamonds, stars, size sufficient for mouthful, put layer into glass 

 dish, sprinkle with granulated sugar, another layer with sugar, until you 

 fill your dish, sprinkle sugar over top, return to ice-box until wanted for 

 tea. Dish and eat the same as any kind of fruit. You will be delighted. 



Compote of Oranges— Put a handful of loaf sugar to boil with a gill of 

 water in a saucepan; when it boils, add the rind of three oranges minced 

 fin«ly or cut into very narrow strips. Let tl\p whole boil five minutes, add 

 a hquor glass of brandy, and pour the syrup (hot) over half a dozen whole 

 oranges, peeled and cored, or cut up in any form you like. Leave the 

 oranges in a basin with the syrup till quite cold; then pile them up on a 

 diah and serve. 



Gooseberry Trifle. — Scald the firuit, press it through a sieve, and add 

 sugar to taste. Make a thick layer of this at the bottom ot the diah. Mix a 

 pint of milk, a pint of cream, and the yelks of two e^s; scald it over the 

 fire, stirring it well; add a small quantity of sugar and let it get cold. Then 

 lay it over the gooseberries with a spoon, and put on the whole a whip made 

 the day before. 



