COOKING RECIPES. 333 



Apple Charlotte. — This ifl a seasonable dish. Take two potinds of 

 applea, pare and core tiiem, slice tliem into a pan, and add one pound of 

 loaf sugar, the juice ot three lemons, and the grated rind of one. Let these 

 boil until they become a thick mass, which will take about two hours. Turn 

 it into a mold, and serve it cold with either thick custard or cream. 



Sno^v-flake. — DissolTC in one quart of boiling water a box of gelatine; 

 when thoroughly dissolved add four cups of white sugar and the juice of 

 two lemons; when nearly cold strain; beat to a stiff froth the wlutes of six 

 eggs; mix the whole together, pour into molds and set on ice, or in a very 

 cool place. This served with a boiled custard makes a very pretty dish. 



Lemon Conserve. — One pound powdered white sugar, quarter pound 

 fresh butter, six eggs, leaving out the whites of two, adding the juice and 

 grated rind of three fine lemons. Put all into a saucepan, stir the whole 

 gently over a alow lire until it gets thick as honey. A delicious spread for 

 bread, biscuits or rolls. 



Orange Tart. — Grate the yellow of one orange, squeeze out the juice, 

 ]>eing careful to avoid the seeds, the juice and yellow of half a lemon, fourth 

 of a pound of sugar, two ounces butter, carefully melted, two eggs, leaving 

 out the white of one, beat well, stir all together, line a tart tin, or patt\'pan8 

 with thin paste, fill and bake fifteen or twenty minutes. 



Snow Ball«. — Two cups of sugar, one cup of butter, one ctip of sweet 

 milk, three cups of flour, three teaspoonfuls of baking powder, whites of five 

 eggs. Bake in deep square tins. The day following, cut in two-inch 

 squares, taking the oustide off so as to leave it all white; take each piece on 

 a fork and frost upon all sides, and roll in freshly grated cocoanut. 



Spanish Puir<. — Put into a saucepan a teacup of water, a tablespoonful 

 of powdered sugar, half a teaspoonful of salt, and two otinces of butter; 

 while it is boiling add sufficient flour for it to leave the saucepan, stir in, 

 one by one, the yolks of four eggs, drop a teaspoonful at a time into boiling 

 lard, frj' them a light brown; pour white wme and melted butter over them. 



Peaoli Batter. — Pare ripe poaches and put them in a preserving kettle, 

 with sufficient water to boil them soft; then sift through a colander, remov- 

 ing the stones. To each quart of peach put one and one-half pound sugar, 

 and boil very slowly one hour. Stir often, and do not let them bum. Put 

 in stone or glass jars and keep in a cool place. 



German Trltle— Put one quart of strawberries, or any other &«8h 

 fruit, in the bottom of a glass dish; sugar the fruit, cover it with a layer of 

 macaroons, pour over it a custard made with one quart of milk and the 

 yelks of seven eggs, well beaten; sweeten to your taste; when cold, place on 

 the top of the eggs, beaten to a stiff froth, with a little sugar. 



Havana Butter. — One and a half cups white sugar, whites of tJiree 

 €gg8> yelk of one, grated rind and juice of a lemon and a half, or two small 

 ones. Cook over a slow fire twenty minutes, stirring all the while. Very 

 iiiee for tarts or to be eaten as presen-es. 



Blanc Mange. — One ounce isinglass to one quart of milk, add sugar, 

 cinnamon and mace to your taste; put it by the fire until the isinglass i? 

 dissolved; strain it, and put it in wolds to cooL 



