Caramel Custard

Mrs. C. H. Smith.

4 eggs.

8 tablespoons sugar.

1 1/2 cups milk, 1 teaspoon vanilla.

Beat eggs thoroughly; add four tablespoons of sugar, milk, and vanilla. Make custard. Make a caramel of four tablespoons sugar browned. Have ready little tin moulds and put in each one teaspoon of hot caramel; turn quickly in your fingers so as to coat the sides of the mould with caramel as evenly as possible. Then fill the moulds about three-fourths full of the above custard, place them in a pan of hot water, and bake in the oven until the custard is set. Turn out of the moulds while warm, and serve cold.

Charlotte Russe

Mrs. Stafford.

1 ounce gelatine, 1/2 cup cold water.

1 cup sugar, 1/2 cup lemon juice.

2 cups orange Juice, 4 eggs, lady fingers.

Soak gelatine in cold water half an hour. Make syrup of sugar, lemon and orange juice. Turn slowly into the beaten egg yolks; beat all the time. Put into double boiler and cook until thick. Add dissolved gelatine, strain and beat until cold. Add whites of eggs beaten to a stiff froth. In place of orange any flavor may be used. Line a mould with lady fingers, pour in the mixture and put on the ice to harden.

Mock Charlotte

Mrs. G. A. Miller.

1/2 pint boiling water, 1 cup sugar, 1 teaspoon vanilla, 3 tablespoons corn starch, white 4 eggs.

Custard 3/4 pint milk,yolks 2 eggs, 2 teaspoons sugar vanilla.

Take boiling water, sugar and vanilla, thicken with moistened corn starch. Pour this over the beaten whites of four eggs. Set on ice.

For the custard: - Take milk, yolks of eggs, sugar and vanilla. Pour the boiling milk gradually over the eggs, bring to a boil, but remove immediately from the fire to prevent curdling.

Cocoanut Custard

3 eggs

1 cup sugar

1 tablespoon flour

2 cocoanuts

Mix eggs, sugar and flour. To this add one pint of cocoanut milk, obtained by grating, washing and squeezing well the meat of cocoanuts. Bake either in crust or in pudding dish without crust.

Cocoanut-Meat Dulce

A Filipino Friend.

3 cocoanuts.

4 pounds brown sugar.

To the grated meat of cocoanuts add dark sugar and when dissolved cook until it is a thick preserve.

Cocoanut Pudding

Mrs. W. W. Barre.

1 cocoanut.

1/2 cup cocoanut milk, yolks 3 eggs.

2 cups sugar.

1 teaspoon vanilla, 1/2 cup sugar, whites 2 eggs.

Fresh cocoanut, grated, cocoanut milk mixed with it to make juice. Add beaten egg yolks, sugar and vanilla. Mis and bake ten or fifteen minutes. Boil sugar and a little water until it threads, add to the beaten whites of eggs and spread over pudding. Put in oven and brown. Make in morning for evening dinner.

Cocoanut Pudding

4 tablespoons minute tapioca.

1 cup grated cocoanut.

4 tablespoons powdered sugar.

2 tablespoons sugar, 1 quart milk, 4 eggs.

Put tapioca in the milk and cook in a double boiler at least ten minutes. Beat the yolks of eggs and sugar together; add them to the milk and half of the cocoanut. Cook five minutes longer; take from the fire, and when cold turn into a shallow glass dish.

Beat the whites of eggs until light; add powdered sugar and beat again; spread this over the top and sprinkle over the remaining cocoanut. Place a few maraschino cherries over the top.

Corn Starch Pudding

Mrs. C. E. Smith.

2 cups milk.

3 tablespoons corn starch, 1/2 cup sugar.

whites 4 eggs, vanilla flavor 1/2 cup grated cocoanut.

Dissolve corn starch into a little of the milk. Stir sugar into the remainder and bring to a boil, add starch; stir constantly a few minutes, then add the stiffly beaten whites of eggs; and cook a little longer. Flavor with vanilla and mould, or add 1/2 of a cocoanut, grated, before putting into a mould, serve with cream or a yellow sauce.

Date Tapioca

6 tablespoons tapioca, 12 tablespoons sugar.

4 cups scalded milk, 1 cup chopped dates, pinch salt.

Soak tapioca in cold water; mix with sugar, salt, add hot milk; cook fifteen minutes, add yolks of eggs; cook three minutes. Beat whites of eggs stiff, heap on top; place in oven to brown. Serve cold with lemon sauce or whipped cream.

Fruit Gelatine

Mrs. G. E. Seybolt.

1/4 pound dates, 1/4 pound figs.

cherries or pineapple or bananas or orange.

Gelatine

1 box gelatine, 1/2 pint cold water, 1 cup sugar.

1 quarter boiling water.

2 lemons, 1 orange.

Stone and chop dates, mix with equal amount of chopped figs; add candied cherries, or pineapple, or the pulp of orange, or sliced bananas. The mixture must be sufficient to fill a quart and a pint mould. Cover a box of gelatine with cold water and let it soak for half an hour. Add to it the sugar and boiling water and stir until gelatine is dissolved; add lemon and orange juice. Strain into the mould over the fruit and stand it aside to harden. When cold and quite firm, turn it out upon a glass dish and serve with or without whipped cream. The fruit must be put loosely into the mould or the jelly will not penetrate.