334 THE HOUSEHOLD. ^^ 



Banana Pie — Que who retains the " sweet tooth " of his childhood will 

 find this to liis liking: Make a hanana pic with a lower crust only; bake the 

 crust first, then fill it with sliced bananas and powdered sugar; the fruit will 

 soften sufficiently in a few moments. Cover the top with whipped cream 

 and eat at once. 



Orange Salad—Peel one dozen oranges, and cut in slices; put in layers, 

 in a glass dish, sprinkling each layer plentifully with sugar. Squeeze over 

 this the juice of six oranges, and pour over all a glass of wine or brandy. 

 Sweet oranges are best for this dish with very little sugar, but Messmas are 

 very good, well sweetened. 



Apple Snow._Put twelve apples in cold water and set them over a 

 Blow fire; when soft, drain them, take off the peeUngs, core them, and put 

 them in a deep dish; beat the whites of twelve eggs to a stiff froth, put half 

 a pound of sugar in the apples, beat them light, then beat in the whites. 

 Elegant. 



Apple Cream — Peel and core five large apples; boil them in a little 

 water till soft enough to press through a sieve, sweeten, and beat with them 

 the whites of five eggs. Serve with cream poured around them. 



Chocolate Cream—Put over the fire one quart of milk; when it comes 

 to a boil add three tablespoonfuls of chocolate. Thicken with com starch 

 and sweeten to taste. Plavor with vanilla. Serve cold with cream. 



Caleiloniau Cream — Two teaspoonfuls of white sugar, one teaspoonful^ 

 of raspberry jam, two whites of eggs, juice of one lemon. Beat for half an 

 hour. Serve up s]Driukled with fancy biscuits. 



(i'liuce Snnw— One-third pound of quince marmalade to whites of two 

 eggs and quarter pound of sugar; pile in a pyramid in a dish and bake a pale 

 yellow. 



Cakes. 

 AVelgHts anil Measures. — Two cups flour weigh one pound; ouc pint 

 flour, oue pound; one pint white sugar, one pound; two tablespoonfuls 

 liquid, one ounce; eight teaspoonfuls liquid, one ounce; one gill liquid, four 

 ounces. 



Jion-ton Wetiaiiig Cake. — Beat to a cream six cups butter and fcur of 

 white sugar, add sixteen eggs beaten, then roll six cups currants washed 

 and dried, thi-ee cups seeded raisins, two cups miiioed citron, two cups 

 almonds blanched and cut fine, half cuj) lemon peel minced fine, and one 

 tablespoouful ciunamon, nutmeg, cloves and allspice, in three piuts sifted 

 flour, till they are well dredged with the flour, then add them all at once to 

 the butter, sugar and eggs, add half pint brandy; mix very thoroughly and 

 smooth, put in a large cake pan well buttered and lined with paper, and 

 bake in a very creu oven for eight hours, watch it carefully, and your cako 

 will be elegant; ice it the next day M-ith " transparent icing." 



Sno-»v .Telly Cake. — Beat two eggs in a teacup and fill with rich, sour 

 cream; one teacup of white sugai", one cup of flour, a little soda; not quite 

 half a teaspoonful unless the cream is very sour. Bake in four round tii:3 

 and brown as little as possible. Have fi. ^elly prepared by soaking fouf 



