Half fill a deep dish with any light,
stale cake. Add to a teacup of wine a teacup of boiling water, and pour
over it. Add the custard just before serving.
APPLE FLOAT.
Six good, acid apples stewed and strained. When cold, add a teacupful of
sugar, half a teaspoonful of vanilla, and the beaten whites of three or
four eggs. Serve at once.
BLANCMANGE.
One quart of milk; one cup of sugar; half a package of gelatine; half a
teaspoonful of salt; a teaspoonful of any essence liked.
Soak the gelatine ten minutes in half a cup of cold water. Boil the milk,
and add gelatine and the other ingredients. Strain into molds, and let it
stand in a cold place all night to harden. For chocolate blancmange add
two tablespoonfuls of scraped chocolate dissolved in a little boiling
water.
SPANISH CREAM.
Make a blancmange as on p. 238; but, just before taking from the fire, add
the yolks of four eggs, and then strain. The whites can be used for
meringues.
WHIPPED CREAM.
One pint of rich cream; one cup of sugar; one glass of sherry or Madeira.
Mix all, and put on the ice an hour, as cream whips much better when
chilled. Using a whip-churn enables it to be done in a few minutes; but a
fork or egg-beater will answer. Skim off all the froth as it rises, and
lay on a sieve to drain, returning the cream which drips away to be
whipped over again.
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