Put the pistachio-nuts in a dish, covering with boiling hot water. Let stand for two minutes, after which remove the hot water and then cover with cold water. Drain the water and then remove the skins of the nuts.
One large tablespoon butter, one of lard, rubbed into cup and a half of flour; add pinch of salt, yolks of three eggs, well beaten, and enough milk to roll out the dough. Cut in strips about two inches wide and three inches long, and put any kind of jelly, for a filling, and roll, pressing both ends. Form into crescents and bake about half an hour. When taken out of the oven dip in powdered sugar.
1 lb. peanut brittle (ground) or run through food chopper
1/2 lb. marshmallows (chopped)
1 pint whipped cream
Stir all together and chill for 4 hours before serving. Then serve with chocolate wafers.
1 package plain gelatine 1 cup walnuts 1/2 cup candied cherries 1 package pitted dates
4 cups granulated sugar
Juice of 1 orange and lemon
1 cup boiling water.
Soak gelatine for 15 minutes in 1/2 cup of cold water. Then add boiling water to gelatine and stir well. Then add sugar and juice of orange and lemon. Bring to boil and let simmer 15 or 20 minutes. Cut nuts, cherries and dates. Remove mix ture from fire and add vanilla, nuts, cherries and dates. Wet pans in cold water, then pour mixture in 1/2 inch thick and let cool over night. Cut in squares and roll in powdered sugar.
Boil up one and one-half cups sugar, three-fourths cup water, one tablespoon red cinnamon candies. Pare and core six tart apples, cut into quarters and drop into the liquid syrup. Cook slowly for three-quarters hour, basting with the syrup. Serve with whipped cream. Apples need not be cut into pieces unless desired.
1 1/2 cups maple sugar
2 cups hot water
1/3 cup cornstarch
1/4 cup cold water
3 egg whites (beaten)
1/2 teaspoon vanilla
1 cup pecans or English walnuts Whipped cream
Add the brown sugar to the hot water and bring to boil. Mix one-fourth cup cold water to corn starch and add to boiling syrup. Use double boiler and cook 15 minutes. After taking from fire let cool slightly. Then add egg whites stiffly beaten, vanilla and nuts. Put in sherbet glasses and chill.
Whites of 4 eggs beaten light Yolks of 4 eggs beaten light with 1/2 cup sugar 1 pint cream, beaten stiff
Stir yolks into cream. Add the well beaten whites. One-half ounce of gelatine dissolved in one-half cup warm water. Let gelatine become a little cool before adding to the cream. Line dish with thin slices of sponge cake or lady fingers. Pour on the Charlotte Russe. Let cool before serving. Garnish with maraschino cherry or angelica in small bits.