356 CUSTARDS, CREAMS AND DESSERTS.
with the remainder of the water, having used a half cupful of the pint in which to soak the gelatine. Add the sugar and lemon to this and cock until it begins to thicken, then add the gelatine. Strain this into a basin, which place in a pan of water to cool. Beat with a whisk until it has cooled but not hardened; now add the whites of the eggs until it begins to thicken, turn in a mold and set to harden.
Remember the sponge hardens very rapidly when it commences to cool, so have your molds all ready. Serve with powdered sugar
STEW some fine-flavored sour apples tender, sweeten to taste, strain them through a fine wire sieve and break into one pint of strained apples the white of an egg ; whisk the apple and egg very briskly till quite stiff and it will be as white as snow ; eaten with a nice boiled custard it makes a very desirable dessert. More eggs may be used
QUARTER five fair-looking quinces and boil them till they are tender in water, then peel them and push them through a coarse sieve. Sweeten to the taste and add the whites of three or four eggs. Then with an egg-whisk beat all to a stiff froth and pile with a spoon upon a glass dish and set away in the ice box, unless it is to be served im- mediately.
TAKE the thin parings from the outside of a dozen oranges and put to steep in a wide-mouthed bottle ; cover it with good cognac and let it stand twenty-four hours ; skin and seed the oranges and reduce to a pulp ; press this through a sieve, sugar to taste, arrange in a dish and heap with whipped cream flavored with the orange brandy, ice two hours before serving.
THE juice of two lemons and grated peel of one, one pint of cream, well sweetened and whipped stiff, one cupful of sherry, a little nut- meg. Let sugar, lemon juice and peel lie together two hours before you add wine and nutmeg. Strain through double tarlatan and whip gradually into the frothed cream. Serve very soon heaped in small glasses. Nice with cake.