208 FRUITS AND HOW TO USE THEM. 



add to it the strained juices; let it boil fifteen minutes to 

 cook fhe corn-starch. Then set it aside in The ice box to 

 become quite cold. Beat up the whites of three eggs to a 

 foam, whip it into the corn-starch, and it is ready lor use. 

 It may be served in tart shells or fancy cases. 



Peach Bavarian Cream.— (A. T). A.) Soak one 

 package of Cox's gelatine in one cupful of cold milk taken 

 out of two quarts, and put on the remainder in a farina 

 kettle. When it nears the boiling point put in the gelatine, 

 and when dissolved add one small cupful of sugar, and 

 strain the beaten yolks of lour eggs with a little of the hot 

 milk which has been dipped out and will prevent curdling. 

 Cook five minutes, and pour into molds to form. When it 

 has thickened to the consistency of custard, slice some 

 peaches, take out some of the mixture, and place alternate 

 layers until the mold is full. When the gelatine has con- 

 gealed the fruit will be as richly colored as when sliced. 

 Beat up the .vhites of the four eggs to a stiff fi-oth with four 

 tablespoonfuls of sugar, and when the mold is turned out 

 pile the meringue around the base in large spoonfuls. 



Peacli Mering'ue.— As usual in creams dissolve half an 

 ounce of gelatine in half a cup of water, then beat it into a 

 pint and a half of sweet cream, and as it stiffens stir in the 

 beaten whites of four eggs, with as many tablespoonfuls of 

 sugar. On the bottom of a large dish arrange a quart of 

 sliced peaches dredged with sugar, and over it pour the 

 cream. Serve immediately. 



Peacli Charlotte.— (Mrs. Lincoln.) Line a mold or 

 bowl with lady's-fingers or sections of oranges. Soak one 

 third of a box of gelatine in one third of a cup of cold water 

 till soft. Pour on it a third of a cup of boiling water, add 

 onecupfulof sugar, and the juice of one lemon. Strain, and 

 add one cupful of stewed or canned peach, pine-apple or 

 apricot, pressed through a colander or coarse sieve, and cool 

 in a pan of ice-water. Beat stiff the whites of three eggs, 

 and when the jelly begins to harden beat it till light. Add 

 the beaten whites, and beat together till stiff enough to 



