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CUSTARDS, CREAMS AND DESSERTS. 355

scant quart of milk. When cold, spread it over the apples. Whip the whites of the egg, flavor with lemon and place on the custard.

Color in the oven.

SYLLABUB.

ONE quart of rich milk or cream, a cupful of wine, half a cupful of sugar ; put the sugar and wine into a bowl and the milk lukewarm in a separate vessel. When the sugar is dissolved in the wine, pour the milk in, holding it high; pour it back and forth until it is frothy. Grate nutmeg over it.

CREAM FOR FRUIT.

THIS recipe is an excellent substitute for pure cream, to be eaten on fresh berries and fruit.

One cupful of sweet milk ; heat it until boiling. Beat together the whites of two eggs, a tablespoonful of white sugar and a piece of but- ter the size of a nutmeg. Now add half a cupful of cold milk and a teaspoonful of cornstarch; stir well together until very light and smooth, then add it to the boiling milk ; cook it until it thickens ; it must not boil. Set it aside to cool. It should bs of the consistency of real fresh cream. Serve in a creamer.

STRAWBERRY SPONGE.

ONE quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the gelatine for two hours in half a cup- ful of the water. Mash the strawberries and add half the sugar to them. Boil the remainder of the sugar and the water gently twenty minutes. Rub the strawberries through a sieve. Add the gelatine to the boiling syrup and take from the fire immediately; then add the strawberries. Place in a pan of ice-water and beat five minutes. Add the whites of eggs and beat until the mixture begins to thicken. Pour in the molds and set away to harden. Serve with sugar and cream. Raspberry and blackberry sponges are made in the same way.

LEMON SPONGE.

LEMON sponge is made from the juice of four lemons, four eggs, a cupful of sugar, half a package of gelatine and one pint of water. Strain lemon juice on the sugar ; beat the yolks of the eggs and mix

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