RECIPES TRIED AND TRUE
The process, of digestion, as I have been informed by anatomical friends, is one of the most wonderful works of nature. I do not know how it may be with others, but it is a great satisfaction to me to know, when regaling on my humble fare, that I am putting in motion the most beautiful machinery with which we have any acquaintance.
COLD AND FROZEN PUDDINGS
APPLE TAPIOCO
Cook ¾ cup tapioco in double boiler with 2½ cups boiling water, till transparent. Core and pare six sour apples, arrange in buttered pudding dish, fill cavities with sugar; pour over tapioco and bake in moderate oven until apples are soft. Serve with sugar and cream.
BLANC MANGE
Scald one quart milk; add two large spoons cornstarch rubbed smooth with cold water, ¼ cup sugar, ¼ teaspoon salt, ½ teaspoon vanilla or other flavoring. Cook till smooth and remove from fire as soon as it thickens. Pour into cups or molds which have been in cold water and allow to cool. Stewed or preserved fruit poured over each mold is very refreshing. Chocolate blanc mange may be made by melting 1½ ounces of bitter chocolate over hot water and mixing with scalded milk.
CAFE PARFAIT
Two cups weak coffee boiled with two cups sugar until coffee strings. Beat yolks of six eggs in a bowl and stir mixture into the eggs. Beat until very light and thick, add one pint whipped cream; pack in freezer to chill. Serve with a dash of whipped cream and cherry.
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