Chestnut Dessert

2 pounds chestnuts

1/2 cup sugar

1/4 cuP water

1 tablespoon vanilla

4 or 5 apples

1 tablespoon butter

1 teaspoon cinnamon

2 tablespoons apricot jelly

Blanch and peel the chestnuts and cook until soft, then rub through a sieve. Make a sirup of the sugar and water, add the vanilla and chestnuts and stir until the mixture is smooth. Place in a ring on a plate. Cook the apples until soft, mash them, add the butter, cinnamon, and apricot jelly. Put this mixture in the center of the chestnut ring and garnish with preserved fruits.

Apples Baked With Bread

Remove the cores from good-sized apples; fill with jam and butter. Place round slices of stale bread in a baking-dish and put an apple on each. Pour scalded milk and water over the bread. Bake until the apples are soft. Serve in the baking-dish.

Mocha Pudding

1/3 cup butter or other fat 1 cup brown sugar 3 egg-yolks

3/4 cup cold strong coffee 1/4 teaspoon vanilla 12 lady fingers

Cream the fat and add sugar gradually, then the egg-yolks. Add coffee little by little, and vanilla. If coffee is added quickly, the mixture will curdle. Line a mold with the lady fingers. Turn the mocha mixture into the middle, and chill. Unmold and serve on a platter.

Sour Milk Pudding

1 quart sour milk 3 eggs

2 tablespoons powdered sugar

1 tablespoon lemon-juice 4 tablespoons granulated sugar

Heat the milk slowly until it separates, and drain the whey from the curd. Add the eggs, powdered sugar, and lemon-juice to the curd, and beat thoroughly. Caramelize the granulated sugar and pour it into a mold. Add the curd mixture and bake the pudding for twenty minutes.

Molded Chocolate Pudding

1/2 cake sweet chocolate or 3 squares bitter chocolate

2 tablespoons sugar

3 cups milk

2 tablespoons gelatin 2 egg-whites Marshmallow whip Cherries

Melt the chocolate and sugar in the milk in a double boiler. Add the gelatin, previously soaked in three tablespoons of water. Pour the mixture into a wet mold and let it stand in a cool place until the pudding is firm. Turn the pudding on to a glass dish and garnish it with beaten egg-whites mixed with marshmallow whip. Place a cherry in the center of each mound of garnish.

Rice Crown With Apricots

Cook rice in milk and put in a buttered ring mold. When cool, turn into a fruit-dish. Cook dried apricots and place halves around the top of the crown. Strain the remainder of the fruit through a fine sieve and pour in the hollow of the crown. If this dish is desired hot, put the mold in the oven for a few minutes before trimming it with the apricots.

Bread Pudding

6 or 8 slices stale bread


2 eggs

1/4 cup sugar

1/2 cup seeded raisins 1 quart milk 1/2 teaspoon cinnamon 1 teaspoon lemon extract

Dip slices of stale bread in slightly salted water until they are soft. Drain and put into a bowl, adding the well-beaten eggs, the sugar, and the seeded raisins. Scald the milk, flavor it with the cinnamon and lemon extract, pour it over the bread, and fill a greased pudding-dish with the mixture. Set in a pan of hot water and cook in the oven (250°-350° F.) from forty-five to sixty minutes. Serve with hard sauce.