Beat the whites of 2 eggs to a stiff froth, dissolve more than half a box of gelatine in a little more than a pint of hot water. Two cups sugar and the juice of 2 lemons; when this is dissolved and cooled stir into it the eggs you have beaten, beat the whole together until it is white and stiff, mould and pour around it a soft custard.
Place cream over ice until thoroughly chilled, and whip with an egg beater or whip churn until it froths. While whipping, place froth on a sieve, and return to bowl to be re-whipped all that passes through. When cream is difficult to whip add to it and beat with it the white of an egg. Sweetened and flavored this is a choice dessert alone, but it may be served in various ways. Baked apples and fresh or preserved berries are delicious with it. Jelly-glasses, one-third full of jelly and filled up with cream make a very wholesome and delicious dessert.
One pint of grape juice, ½ pint sugar, the juice of 2 lemons and 1 orange, or any fruit that might be desired.
Soak 2 tablespoons tapioca over night in just enough water to cover; in the morning boil 1 quart of milk with the soaked tapioca by placing it in a tin can or a pail, set in water to boil; add 2-3 cup of sugar, and a little salt; beat the yolks of 3 eggs thoroughly, when the milk has boiled ten minutes stir in the yolks, remove from fire and stir rapidly for five minutes so it will not curdle. Flavor with lemon or vanilla, pour in a baking or pudding dish, beat the whites of the eggs to a stiff froth, pour over the cream, sift sugar over top and brown in oven. Serve cold .
Scald 1 quart milk, beat 3 eggs, 5 tablespoons sweet chocolate powder, or breakfast cocoa, add enough warm milk to make a paste. Rub until smooth, add 2 cups sugar, and mix all together. When cold add 1 teaspoon vanilla and freeze.
Cook 1 quart of cranberries in 1½ cups of water, when berries are soft add 2 cups of white sugar, strain through cullender. Put a layer of cranberries in deep dish, then cover with layer of sliced bananas, and so on until this dish is full. Make a meringue with the whites of four eggs and rather more than the usual amount of sugar, add this to dish and brown in oven. It should be eaten cold.
One quart good cream, 1 pint fresh raspberries, mash and rub the fruit through a fine sieve or strainer to extract the seeds, bring the cream to a boil (having reserved 1 pint for froth), and add to the berries while it remains hot, sweeten with powdered sugar to taste, let it become cold. Now raise cream, which has been reserved to a froth with beater, take off the froth and lay it on a sieve to drain; fill dish or glasses with the cream and place froth on top. Very nice. Any kind of berries, jam or jelly is good, and can be used without straining.
Peel 1 dozen oranges, slice, put a thick layer in a dish, cover with powdered sugar, have ready fresh grated cocoanut, put over the oranges and sugar alternately until the dish is full. Have cocoanut for the top.
Three cups maple syrup, yolks of 12 eggs, 2½ quarts cream; beat yolks into cold syrup, bring. to boiling point, stirring constantly, let cool,.whip cream and add to syrup when perfectly cold, pack in ice and salt for 7 or 8 hours. If cream will not whip this will make a delicious plain maple cream. Cook syrup and eggs as above and cream and freeze. Sufficient for one gallon.
Take 1 quart strawberries, crush, sprinkle over ½ cup sugar, set in a cool place until time to serve. Beat 2 eggs stiff, add 2 tablespoons sugar, stir into it the crushed berries. Serve decorated with large, ripe berries.
Three pints cream, 6 large pineapples, 2 pounds powdered sugar; slice the pineapples thin, scatter the sugar between the slices, cover and let the fruit stand three hours, cut or chop up in the syrup, and strain through a hair sieve or double bag of course lace; beat gradually into the cream and freeze as rapidly as possible; reserve a few pieces of pineapple unsugared, cut into square bits, and stir through cream when half frozen, first a pint of well whipped cream and then the fruit. Peach ice cream may be made in the same way.
One cup sugar, 5 tablespoons cream, 1 square unsweetened chocolate, ¼ pound marshmallows, vanilla to flavor. Heat sugar, cream and chocolate slowly to boiling. Boil hard five minutes, add tiny pinch salt. Stir a few minutes, until slightly cooled, pour over the marshmallows; do not cut for five hours or the marsh-mallows will not cut smooth.
Pull marshmallows apart in as small pieces as you wish; put them in the oven until light; add chopped nuts and serve with whipped cream.