How To Make Desserts

White Marmalade

2 pounds of quinces

1 pound of sugar

1 tumbler of quince jelly

Pare the quinces, core and cut in thin slices. Put them into a preserving kettle, cover with the sugar, add a half cup of water, cover and stew slowly until the quinces are perfectly tender. Add the jelly, press through a sieve, put into tumblers, and when cold, cover with melted paraffin.

Orange Butter

1/2 pound of butter

2 oranges

1/2 pound of powdered sugar

6 yolks of eggs

Beat the butter to a cream; add the sugar, and beat again; then add the yolks, that have been beaten very light; add the grated rind of the oranges. Put the mixture in a double boiler, and stir constantly until it begins to thicken. Take from the fire and add the juice of the oranges; turn out to cool. This may be used for sweet sandwiches or as a filling for cream cakes or patty pan shells. Lemons may be substituted for oranges,

Cake Rissoles

Cut stale cake in thin slices, then with a round cutter cut out cakes two inches in diameter. Cover each slice with almond paste that has been rubbed smooth with a little white of egg and sugar, then put the slices together, making a sandwich. Beat one egg without separating, and add a quarter cup of milk; dip the cake sandwiches in this and drop them at once in hot fat. Lift with a skimmer, arrange neatly on a heated platter, pour over a purée of apricots, and send to the table. Or these may be toasted and served with cream or soft custard.

Puree of Apricots

Press through a sieve twelve halves of pared apricots. Put the pulp in a saucepan; add a half cup of liquor from the can or a half cup of water, a quarter cup of sugar, and when boiling, stir in a teaspoonful of arrowroot that has been moistened in a little cold water. Boil five minutes, take from the fire, press through a sieve, add four tablespoonfuls of sherry, and use as a pudding sauce.

Cider Cream

1/2 box of gelatin

1/2 cupful of maple sugar

1/2 teaspoonful of vanilla

1 pint of cider

1 teaspoonful of caramel

1 pint of cream

Cover the gelatin with a half cup of cold water, and let stand a half hour; add the sugar, caramel and cider; stir until it reaches the boiling point, and strain. When cold and just beginning to thicken, add the vanilla and stir in the cream, that has been whipped to a stiff froth; turn at once into the serving dish and stand away until cold. Serve with maple sauce.

Maple Sauce

Put one cupful of maple sugar, two tablespoonfuls of butter and a half cup of milk over the fire; boil until it spins a thread. Serve hot. This sauce may also be used for ice cream.

Sago Snow

2 tablespoonfuls of sago

2 whites of eggs

1 pint of milk

4 tablespoonfuls of sugar

1 teaspoonful of vanilla

Add the sago to the milk, and soak for one hour; then cook in a double boiler until the sago is transparent; add the sugar, take from the fire, and add the vanilla; pour while hot into the well-beaten whites; turn at once into a glass dish and stand aside until cold.

Rose Tapioca

4 tablespoonfuls of granulated tapioca

4 whites of eggs

1 pint of water

1 tumblerful of currant jelly

2/3 cupful of sugar

Put the tapioca in the water and soak for ten minutes; then cook in a double boiler until transparent, add the jelly and sugar; stir until the jelly is dissolved, and pour while hot into the well-beaten whites of the eggs; turn into a mold, and stand away until very cold. Serve with plain or whipped cream.

Rice Souffle

4 tablespoonfuls of rice flour

4 eggs

1 pint of milk

1 teaspoonful of vanilla

4 tablespoonfuls of sugar

Moisten the rice flour with the milk, and cook in a double boiler until thick and smooth; add the sugar and the yolks of the eggs, cook a moment, take from the fire, add the vanilla and fold in the well-beaten whites; turn the mixture in a baking dish, dust with powdered sugar, and bake in a quick oven eight or ten minutes, or until the pudding is swollen to three times its original size and is well browned. Serve at once, plain or with a liquid pudding sauce.

Fig Mold

1/2 pound of pulled figs

1 tablespoonful of lemon juice

1/2 pint of water

Wash the figs, chop them, add the water and lemon juice, and cook slowly for thirty minutes. Press them in a mold and stand them aside until very cold. To serve, turn from the mold in a serving dish, heap around whipped cream, and send to the table. They may also be served with plain cream.