Chocolate Charlotte

Whites of 5 eggs 1 cup sugar

2 ounces unsweetened chocolate cup water

1 teaspoon vanilla

Boil the sugar, water and chocolate until a thin syrup is formed; remove from the fire; fold in the beaten whites; add flavoring and bake until the eggs are set. Serve cold with custard sauce.

Realengo

cup fresh fruit Sugar

Whites of 3 eggs Whipped cream

Press the fruit through a sieve; heat and sweeten; add this to the well-beaten whites, beating continually. Turn into a buttered mold and bake in a slow oven until firm. Remove; cover the top with whipped cream sweetened and flavored to taste; decorate with preserved cherries or citron. This is a favorite Mexican dessert.

Delicate Pudding

1 cups water cup sugar saltspoon salt

3 tablespoons cornstarch

3 egg whites

Juice and rind of 1 lemon

Mix sugar, salt and water and bring to the boiling point. Mix the cornstarch in a little cold water and stir it into the boiling syrup. Cook ten minutes; pour over the beaten egg whites; return to the fire a minute to set the egg; add the lemon; turn into a wet mold and set on the ice until serving time. Serve with berries or sliced peaches.

Apple Tapioca

cup tapioca Sugar

1 quart water 6 apples

A little grated nutmeg

Soak the tapioca and boil it in the water until clear, sweetening to taste. Pare and core the apples and place them in a baking dish. Fill the cores with sugar; pour the tapioca around them and grate a little nutmeg over the top. Cover and bake until the apples are soft. Serve with cream.

Cherry Tapioca

cup tapioca Sugar

1 quart water 1 cup stoned cherries

Soak the tapioca and boil it in the water until clear, sweetening to taste. Add the stoned cherries; cook for three minutes and set aside to cool. Serve with cream.

Peaches or other fruit may be used instead of cherries.

Fig Dessert

2 pounds white figs Sponge cake

2 cups sugar Whipped cream

Soak the figs over night. In the morning boil slowly until tender; add the sugar and boil until a thick syrup is formed. Line a dish with sponge cake or lady fingers; pour the figs in the center and cover with whipped cream that has been sweetened and flavored. Decorate with candied cherries or angelica.

Apple Meringue

4 large tart apples ⅓ cup cold water Sugar to taste

Grated rind of 1 lemon

White of 1 egg

1 heaping tablespoon sugar

Grated cocoanut

Peel, core and slice the apples; stew them in the water until soft; press through a colander; sweeten to taste and flavor with lemon rind. Make a meringue of the egg and sugar; put the apples in a pudding dish and cover them with it, dusting all with grated nuts or cocoanut. Brown in the oven; serve with cream.

Berry Charlotte

1 pint berries 1 cup sugar

1/2 cup water 1 pint bread

Wash the berries; stew them in the water and sugar until the juice forms a syrup, mashing the fruit with a vegetable masher, and straining to remove the seeds. Put alternate layers of bread and cooked berries in a mold and when cool set on the ice until needed. Turn out and serve with cream or with cold boiled custard.