Soak a cup of tapioca over night. Peel and cut up ten peaches; add a cup of sugar and stew until tender. Boil the tapioca in two cups of water until clear, then stir the stewed peaches into it. Remove from the fire, add the juice of a small lemon and set away to cool. Eat with whipped cream.
Mash two quarts of berries and strain off the juice. Sweeten this and add it to a pint of very rich cream. Whip the whites of four eggs stiff with six tablespoonfuls of powdered sugar, and beat in the mashed berries. Put the pink cream in the bottom of a glass bowl and heap the strawberry meringue high upon it.
May be made according to the foregoing recipe, substituting raspberries for strawberries.
Grate or chop a pineapple very fine, after peeling it and removing the "eyes." Soak a half-box of gelatine for an hour in a half cupful of cold water, then add a cupful of granulated sugar and a cupful of boiling water, and stir over the fire just long enough to dissolve the gelatine. As the mixture cools add the pineapple; set the bowl containing it in a vessel of cracked ice, and stir steadily until the mixture thickens. Now beat in a pint of sweetened, whipped cream and turn into a mold wet with cold water. When formed, eat with powdered sugar and cream.
Stew peeled and sliced apples until they are so soft that they can be rubbed through a colander. There should be a pint of this apple sauce. Set aside until cold. Beat the whites of three eggs to a stiff froth, and into this beat the apples by the spoonful, alternately with a cupful of powdered sugar. When very stiff, add a teaspoonful of lemon juice, turn into chilled glasses, heap whipped cream upon the top, and serve.
Chop half a bottle of marrons and put a teaspoonful in the bottom of each glass custard cup. Pour a little of the liquor in which they were put upon these, and fill the glasses with whipped cream. Set, in cracked ice until served.
Use very sweet oranges for this dish, and do not try dried cocoanut. Buy the fresh fruit, and grate it.
In the bottom of a glass bowl put a layer of sliced and seeded oranges, sprinkle with granulated sugar, and then with a layer of the grated cocoanut. On this put a generous spoonful of sweetened and whipped cream. Now another layer of the sugared oranges, more cocoanut and whipped cream, and so on until the dish is full. The top layer must be of whipped cream, heaped high in the center.
Soak a half-box of gelatine in a scant cupful of cold water for an hour. Peel a small pineapple, and grate it; then cover with a cup of sugar, and let it stand for an hour before stirring the soaked gelatine into it. Turn all into a saucepan set within a pan of boiling water, and stir until the gelatine and sugar are dissolved. Remove from the fire and let it cool, but not stiffen. Whip a pint of cream very stiff. Stand the saucepan containing the gelatine and pineapple in a deep bowl of cracked ice and, as the mixture stiffens, beat into it, by the spoonful, the whipped cream. Beat steadily until all the cream is in, and the jelly is stiff and white. Turn into a glass bowl, and set in the ice for some hours. Serve with rich cream.
Mash a quart of red raspberries, and stir into them a large cupful of granulated sugar. Soak a half cupful of gelatine in a cupful of cold water for an hour. Pour upon the gelatine a cupful of boiling water. Stir until the gelatine is dissolved, then add the sweetened berries. Strain all through a muslin bag, pressing hard to extract the juice. Turn into a bowl to get cool. When cool, set the bowl in an outer vessel of cracked ice, and as the jelly stiffens, beat into it, by the spoonful, a pint of whipped cream. Beat until stiff and very cold. Set in the ice to form. Serve with sweetened cream.
Whip a cupful of cream stiff. Rub enough bananas through a fine sieve to make a cupful of pulp, and beat this at once into the whipped cream; add four tablespoonfuls of powdered sugar, and beat to a frothy mass. Line a glass dish with almond macaroons, fill it with the banana cream, and sprinkle this generously with tiny bits of crystallized cherries, citron and blanched and minced almonds. Serve at once. Of course, the fruits and nuts must be minced and made ready before the preparation of the banana cream is begun.
Soak macaroons in custard until rather soft, but not broken, and line a dish with them. Beat a pint of cream stiff, and stir into it half a cupful of blanched and chopped almonds and the same quantity of minced citron. Heap this upon the soaked macaroons.