For a company of six persons blanch one pound of almonds. Put in a granite baking pan one tablespoonful of melted butter and one tablespoon-ful of salt. Stir till well mixed, then bake fifteen minutes, stirring often. They must be bright yellow-brown when done. They are a fine appetizer and should be served with the meat course at dinner.
Mrs. G. R. Olcott.
Boil two quarts of milk with a stick of cinnamon. Take out the cinnamon and let it stand till cold; stir it often to prevent the cream from rising to the top. Blanch four ounces of the best sweet almonds, pound them in a marble mortar, with a little rose-water; mix them well with the milk; sweeten with loaf sugar, boil it a few minutes and strain through a fine sieve. Serve it in glass cups. Mrs. L. T. Chadwick.
Whip a pint of cream to a froth and color a very pale green with spinach or pink with strawberry or cherry juice. Soak a fourth of a box of gelatine in one-quarter of a cupful of cold water until soft, then set it in hot water until it dissolves. Stir three ounces of powdered sugar into the whipped cream. Then strain in the gelatine and mix thoroughly but lightly. When the mixture begins to thicken add one-half teaspoonful of vanilla. Add one-half cupful of blanched almonds chopped very fine. Pour into small glasses and serve very cold. Delicious and not very expensive. Waldorf-Astoria.
Wash one cupful of rice; add to it one quart of milk, one cupful of granulated sugar, one teaspoonful of corn-starch and butter the size of a walnut; mix the corn-starch with a little milk to dissolve it before adding to the other ingredients; add flavoring (any kind desired) and bake one and one-half hours, stirring occasionally until it thickens; then let it brown; take from the oven and allow to cool; remove the brown skin and lay over the top a few preserved or canned cherries; beat the whites of three eggs to a stiff froth; spread this over the fruit, dropping from a spoon, so as to make it as irregular as possible; sprinkle with pulverized sugar and set in oven to brown; serve with a lemon or cream sauce or whipped cream. A Southern Cook.
Bruise in a jar two pounds of red and one pound of white currants with a pint of red raspberries; place the jar in boiling water to extract the juice. Boil three-quarters of a pint of water, two ounces of gelatine and a pound of loaf sugar together, allow both the fruit juice, when strained, and the sweetened gelatine to cool, then mix equal quantities, add one-half cupful of nuts, chopped, and pour into shapes and place on ice. Serve with cream. Mrs. Burton.
Take six eggs and break separately; add three tablespoonfuls each of sugar, butter and nice jelly (any kind), to the yolks of the eggs and beat lightly. Beat the whites to a stiff froth and add all together. Bake in custard pans. You will find these delicious. Lucia Weatherly.
Soak four tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire one quart of milk; let come to a boil, then stir in the tapioca, keep stirring until it thickens; then add a cupful of sugar and a little salt. Place to cool, then stir gently into the mixture the whites of two eggs beaten stiff; pour quickly into a mold. Set on ice until cold. In serving turn upside-down on a platter and strew over it some large ripe strawberries; serve with strawberry sauce. Mrs. L. M. Miller.
Soak one-half package of gelatine in one-half cupful of cold water until soft; heat to boiling two and one-half cupfuls of red raspberry juice; sweeten to taste and turn over the soaked gelatine. Stir until perfectly dissolved, then strain and set the dish on ice to cool. When cold beat the whites of three eggs to a stiff froth and stir into the thickening gelatine. Beat until the whole is a solid foam stiff enough to retain its shape. Turn into small molds previously wet with cold water, then pile roughly in a dish. Strew over some fresh raspberries and serve with whipped cream. Mrs. C. Astor.
Wash and soak over night one-half pound of prunes in water to cover; in morning cook in same water until tender; remove the stones; add one-half cupful of sugar; cook until of the consistency of marmalade; then put through a sieve; beat the whites of four eggs until stiff; add prune mixture and beat until well mixed; pile lightly on a dish and bake a delicate brown. Miss T. P. M.
For the recipe of eclairs look under the head of Cakes, Cookies, Etc.
Take one-half dozen eggs, make a hole at one end and empty the shells, fill them with blanc mange; when stiff and cold take off the shells; pare lemon rind very thin, boil in water till tender, then cut in thin strips to resemble straw and preserve in sugar; fill a deep dish half full of jelly or cold custard, put the eggs in and lay the straws, nest-like, around them.
One cupful of butter, one cupful of sugar, yolk of one egg; beat together and stir in one cupful of boiling water. Let it come to a boil, and when ready for use, flavor to taste.
Mrs. Walter Burough.
One quart of strawberries, three-fourths of a cupful of sugar, one-half cupful of ice-water, or chopped ice, six shredded wheat biscuits, one-half pint of thin cream, powdered sugar. Wash and pick over the berries, crush two-thirds of them, add the sugar and ice water, set in a cool place one hour. Prepare the biscuit by cutting with a sharp-pointed knife, an oblong cavity in the top of the biscuit, about one-fourth of an inch from sides and ends; carefully remove the top and all inside shreds, making a basket. Fill with the crushed berries, letting the syrup saturate the biscuit. Put whole berries, of a uniform size, on top; sprinkle with powdered sugar and serve with cream. Raspberries, blackberries or bananas, may be prepared in the same way. Blueberries may be used without crushing. Pineapple, peaches, or cantaloupe may also be used, paring and cutting fine with silver knife, using same proportions of sugar and water. Shredded wheat biscuits can be bought of any grocer. They are made of entire-wheat and especially good for a weak stomach.
A. A. C.
Grate three-quarters of a cupful of rye bread, add three-quarters of a cupful of almonds, two cupfuls of powdered sugar, whites of six eggs, one-half cupful of walnuts, two teaspoonfuls of baking-powder. Bake in layers. Break into small pieces and serve with cream, flavored with lemon and sweetened. Mrs. M. Faust.
A nice way to cook rhubarb (or pie-plant, as it is generally called) is to wash it and peel it, cutting into pieces one inch long. Allow one pound of granulated sugar to each pound of the fruit. Use a porcelain-lined or a granite stew-pan. Add one-half cupful of water, cover the rhubard with the sugar and set it on the back part of the stove and let it slowly simmer. When done do not stir but turn it carefully out to cool. The fruit does not have that pasty look so often seen and yet it is perfectly done.
H. F. L.