Flavoring For Custards, Cakes, Etc

Take twenty drops of oil of bitter almonds, drop them on a small lump of magnesia. Place a funnel in the mouth of a bottle. Get a piece of "filtering paper" from a druggist. Rub smoothly together on the middle of this paper, the magnesia and oil of almonds. Place in the funnel, and over this pour one pint of cold water. When filtered it is ready for use. Any other essential oil may be prepared in the same manner.

Florindine

Boil one quart of milk, stir in four tablespoons of rice-flour, let it boil ten minutes. Add one teacup of sugar, grated nutmeg or vanilla, a gill of cream, five eggs beaten separately until very light. Bake in paste.

Fritters

Put a piece of butter the size of an egg into one pint of boiling water. Stir into this sufficient flour to make it very stiff. Beat smooth; as it cools, beat in five eggs (one at a time). Drop by spoonsful into hot lard. Serve with wine and sugar.

Foam Sauce

One teacup sugar, two-thirds of a cup of butter, one teaspoonful of flour, beat smoothly; then place over fire and stir in three gills of boiling water, and flavor with wine or extract.

French Puff-Paste

One pound of flour, a quarter of a pound of lard, a half pound of butter, and a half pint of water. This quantity will make two pies and two puddings.

Frozen Custard

Take two quarts of milk, twelve eggs, and sixteen tablespoonsful of sugar, and make a custard; flavor when cold with vanilla, and then freeze as ice-cream.

Gelatine Jelly

To a package of gelatine add one pint of cold water, the juice of three lemons and the rind of one. Let it stand one hour; then add two and a half pints of boiling water, one pint of wine, and two pounds of white sugar; strain and run into moulds. A tablespoonful of brandy improves it, and the flavor may be varied by the addition of three or four whole cloves or a stick or two of cinnamon.

Hen's Nest

Get fine eggs, make a hole at one end and empty the shells, fill with blanc-mange. When stiff and cold take off the shells. Pare the yellow rinds from six lemons, boil them in water till tender, then cut in strips to resemble straw, and preserve in sugar. Fill a small dish half full of nice jelly, when it is set put the strips of lemon on it in the form of a nest, and lay the eggs on it. To make the blanc-mange: Break one ounce of isinglass into very small pieces, wash it well, and pour on one pint of boiling water. Next morning add one quart of milk, boil until the isinglass dissolves; strain it, put in two ounces of sweet almonds pounded; sweeten it, and put it in the egg-shells. Julep straws can be used instead of the lemon strips.

Iced Apples

Pare and core twelve large apples, fill with sugar, very little butter and cinnamon, bake till nearly done. Let them cool, and, if you can without breaking, put on another dish, if not, pour off the juice, have some icing prepared, lay on top and sides, and set into the oven a minute or two to brown slightly. Serve with cream.