No. 515. Caramel Custard

10 cts.

A: 2 cs. boiling milk, add to 3 eggs slightly beaten with 1/4 c. sugar browned in a sauce-pan, dash salt, 1/2 tsp. butter, 1 tsp. vanilla ; 13 : Caramel Sauce No. 58 (Lobster Bisque)(5. Fill moulds with A, bake in pan of hot water until firm, when cold turn out on plates and serve with B.

No. 516. Chestnuts with Coffee Sauce

30 cts.

A : 1 qt. chestnuts blanched, 1/2 c. sugar, 1 c. water, 3-inch stick cinnamon ;

B : 1/4 c. strong, black, hot coffee, poured over 2 beaten eggs. Cook A until tender, add B, and serve when cold.

No. 517. Chestnut Cream

24 cts.

A : 1 pt. boiled chestnuts, mashed smooth, with grated rind of 1 lemon, add to Boiled Custard No. 585 (Boiled Custard), and 1 tsp. lemon-juice and grating of nutmeg ;

B : 1/2 c. cream, whipped stiff.

Mix A, turn into sherbet-glasses ; when cold, cover with

B and serve.

No. 518. Chestnuts, with Whipped Cream

40 cts.

A : 1 qt. chestnuts, boiled and mashed, 3 tbsps. powdered sugar, dash salt, 3 tbsps. cream, 1 tsp. vanilla, 4 tbsps. sherry ;

B : 1 c. cream, whipped stiff, 2 tbsps. powdered sugar, 2 of Maraschino or sherry, and 1/2 tsp. vanilla. Press A into a border-mould ; when cold, turn out, garnish with candied fruit, fill centre with B, and serve.

No. 519. Cherry Tapioca

18 cts.

A : 1 c. pearl tapioca, soak in 2 cs. cold water until water is absorbed ;

B : 1 pt. canned cherries ;

C : Whipped Cream Sauce No. 597 (Whipped Cream Sauce).

Cook A with syrup from B 1/2 an hour, add cherries, turn into mould ; when cold serve with C.

No. 520. Cocoanut Timbales

15 cts.

A : 1 pt. milk, 3 tbsps. powdered sugar, 3 tbsps. cornstarch dissolved in cold milk, 1/8 tsp. salt;

B : 1 c. cocoanut, whites of 3 eggs, beaten stiff; C : Boiled Custard No. 585 (Boiled Custard).

Boil A 10 m. add B, turn into moulds; when cold, serve with C.

No. 521. Date Souffle

18 cts.

A : 1/2 lb. dates, stoned, chopped, and cooked in 1/2 c. boiling water;

B : 5 egg-whites, beaten stiff, 1/4 c. sugar, 1 tbsp. lemon-juice, and dash salt; C : Boiled Custard No. 585 (Boiled Custard), or whipped cream.

Mash A until smooth, add B, pour in buttered dish. bake 25 m., and serve cold with C.

No. 522. Fruit Charlotte

12 cts.

A : 1/3 box gelatine soaked and dissolved in 1 c. water ;

B : 1 c. apple-pulp, juice of 1 lemon, or orange-pulp and juice, or peach-pulp and 1 tsp. bitter almond extract, or bananas and lemon-juice, and § c. sugar ;

C : 1 c. cream whipped, or whites of 3 eggs beaten very stiff ;

D : Boiled Custard No. 585 (Boiled Custard).

Add A to B, when cool add C, turn into moulds, and serve with D.

No. 523. Fruit Macedoine

70 cts.

A : 1/2 c orange-juice, \ c. sherry, 2 tbsps. Maraschino or rum, 4 tbsps. powdered sugar;

B : 4 oranges, 1/2 lb. Malaga grapes, 3 bananas, 1 grapefruit arranged in layers and small squares wine jelly ; or

A : 2 oranges, 1 grape-fruit, -2 tart apples cut in dice, 1/2 can imported brandied cherries, same of Weisbaden strawberries or fresh strawberries ;

B : 2 tbsps. each rum, Maraschino, and powdered sugar.

Add A to B and serve very cold. A very pretty way is to serve this on a foundation of Lemon Ice No. 639 (Water Ice).