La cuisine creole

by Lafcadio Hearn

DESSERTS

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CHARLOTTE RUSSE IN VARIOUS WAYS

There are many varieties of this Charlotte. They are always similarly made, that is with sponge cake or lady fingers, and whipped cream, custard or blanc-mange. One way is to beat the whites of three eggs to a high froth, with a quarter of a pound of sugar, and half a pint of cream, until it is quite thick and light; flavor this to your taste with lemon or vanilla, and pour it into a cake-lined mould; place some of the sliced cake or lady fingers on top of the mould and over the cream; set it on ice, and when wanted turn it on a dish and serve.

Or, having lined a basin or mould, or small tin cups with any convenient cake, such as lady fingers, sliced savoy cake, or yellow lady cake, fill them with mock cream, blanc-mange or custard, made from the yolks of eggs; let them become cold, then turn them out and serve.

ANOTHER WAY

Break an ounce of isinglass small, and pour on it a teacup of hot milk or water; let it dissolve, then strain it through muslin, on half a pound of fine white sugar. When nearly cold add to it a quart of rich cream, already beaten to a froth; continue to beat it for a few minutes, holding the pan on ice. Line your mould with sponges and pour your cream in. Cover with sponge cake or lady fingers. Turn it out and serve. The isinglass will make this very firm if held on ice long enough to solidify before serving.

PLAIN CHARLOTTE RUSSE

Boil one ounce of isinglass in a pint of water until reduced one-half. While it is boiling, make a custard of one-half pint of milk, yolks of four eggs, and one-fourth of a pound of sugar; flavor this with vanilla or lemon. Take a quart of cream, whip it up to a fine froth, and when the isinglass is nearly cold, so that it will not curdle the cream, stir it and the cream into the custard. Beat all thoroughly and set it on ice. This is a nice, easy way to make this dish, and may be made very ornamental, if wanted so, by lining a glass dish with lady fingers, and then pouring in the cream and laying fine fancy sugar-drops on top. If you have no lady finger sponges, you can slice any light sponge cake, and lay it on the bottom and sides of the glass bowl.

SICILIAN BISCUIT DROPPED ON TINS

Take four eggs, twelve ounces of powdered and sifted sugar, and ten ounces of flour. Beat the eggs and sugar together in a stewpan on the fire, until the batter feels warm to the touch; remove it from the fire, and stir it thoroughly until it becomes cold; now add the flour, and flavor with vanilla. Butter some paper and place it on the baking tins, or pans. Drop the cake mixture in round or ovals on the buttered paper, and bake in a slow oven. When put in the oven sift white sugar over the biscuit.

QUEEN’S DROPS

Beat up a quarter of a pound of butter, and a quarter of a pound of sifted sugar, two eggs, and six ounces of flour. Flavor with almonds, or vanilla, or lemon. Butter some paper, place it on baking-sheet or pans, and drop the mixture in drops about the size of a nutmeg. Bake in a hot oven.

ALMOND MERINGUE

Beat the whites of two eggs with a quarter of a pound of powdered sugar and a quarter of a pound of blanched and cut almonds. Form them into rings on letter paper, put the paper on tin, and place them in the stove oven, to harden and brown lightly.

APPLE COMPOTE

Make a syrup of three-quarters of a pound of sugar and a cup of water; let it boil while you are paring and taking out the cores of six nice sour apples. Throw them into the syrup and let them boil for half an hour, or until transparent. Pour into a glass or china dish, and serve for a lunch or tea. They are nice when served warm.

MAIZENA BLANC MANGE

This can be made with maizena, corn starch, or potato flour, but maizena is preferable. Take a quarter of a pound of maizena and three pints of milk. Put two and a half pints of the milk on to boil, and wet the corn starch or maizena with the remaining half pint. When the milk boils add to it (or better before it boils), a quarter of a pound of white sugar and some lemon rind, sliced or grated. Let this boil a little, and then stir in the mixed maizena or corn starch. When cooked five minutes, pour it into moulds or bowls; wet the bowls first with cold water to prevent the jelly sticking to the sides. When firm and cold, eat it with cream or any kind of stewed fruit you may have.

GELATINE BLANC MANGE

To one quart of milk add an ounce of Nelson’s or Coxe’s gelatine, which has been soaked an hour in a cup of cold water. Add to this half a pound of fine white sugar; let it simmer very gently on the fire in a stewpan until all the gelatine is dissolved. Strain it, and pour it in a mould; when it begins to thicken, put it on ice and serve it with cream.

GELATINE BLANC MANGE

Take a quart of new milk, set it on to boil; stir into the boiling milk, half a box of gelatine, which should have been soaked in cold water ten or fifteen minutes. When the gelatine is dissolved, stir into the milk a cup of sugar; take the jelly from the fire, and last of all while the mixture is very hot, stir in four eggs; season with vanilla or lemon extract, and pour into moulds. Eat with cream. This is very nourishing for invalids.

CHOCOLATE MANGE

Made the same as gelatine blanc mange above described, except seasoning the jelly with six ounces of grated chocolate in the boiling milk. Eat with cream or wine sauce.

ISINGLASS JELLY

Boil in one pint of water, one ounce of isinglass, and when well dissolved, add to it one pound of sugar, and a cup of pale wine. When the water is boiling, add to it the rind of a lemon, and when taken off the fire, add the juice and grated rind of lemon. Strain this mixture and whisk it till it begins to thicken, then pour it into the vessel you wish to mould it in, and set in a cool place, or on ice, to harden.

LEMON CUSTARD

Boil a cup of water, and stir into it a tablespoonful of flour, or corn starch. Beat the yolks of three eggs with a cup of brown sugar. Add the juice of a lemon strained; beat it up with the yolks and sugar. Pour this in a paste, and bake it. While the custard is baking, take the whites of the three eggs and beat them up with a cup of pulverized sugar. Spread this icing on the baked custard, and brown it slightly.

NICE BOILED CUSTARD

To every quart of milk, allow six eggs and a cup of white sugar. Set the milk to boil; beat the whites of the eggs with a half cup of sugar, and drop into the boiling milk for two minutes; then with a skimmer remove the boiled whites, and put on a dish to cool. When the whites are taken off, stir into the milk the yolks and sugar, previously well beaten up together. Add rose, lemon, or peach-leaf flavoring. Run this through a sieve into the bowl you expect to serve it in; then pile up the whites on the custard. The whites can be boiled without beating them with sugar.

APPLE CUSTARD. A NICE DISH

Take a dozen apples, a large cupful of brown sugar, a teacupful of water, the grated rind of a lemon, one pint of milk, four eggs, and two ounces of loaf sugar. Peel, cut and core the apples; put them in a sauce-pan with the water; as they heat, add the brown sugar and lemon-peel. When mashed and well cooked, take it off; put the fruit in the bottom of a deep dish, and pour a custard of the milk, sugar and eggs, over it, and bake in a moderate oven. Grate over it before baking, a little nutmeg.

ALL THE YEAR ROUND PUDDING

Line a pie dish with paste, spread on this three ounces of any kind of jam—strawberry or raspberry is best. Then beat well in a basin three ounces of bread crumbs, three ounces butter, and the same of sugar, and the rind and juice of a large lemon; add this to the pastry and jam, and bake half an hour. If the lemon is not very juicy, add a tablespoonful of water to it.

TO GLAZE PASTRY

Break an egg, separate the yolk from the white, and beat it well; when the pastry is nearly baked take it out of the oven and brush it over with this beaten yolk of egg, then put it back in the oven to set the glaze.

TRANSPARENT PUDDING

Beat eight eggs very light; add them to half a pound of butter, and the same of sugar, which have been beaten to a cream together; grate in half a nutmeg, set it on the fire in a stew-pan, and stir it constantly until it is hot. Do not leave it more than five minutes on the fire, as you only wish to slightly cook the whites of the eggs to prevent their running when put on the paste. Line two pie pans with delicate paste, and pour in the mixture. Bake in a moderate oven, and do not allow the top to burn, as it will, if not covered when first put in the oven. Cover with a pan until the bottom is cooked, and then a few moments colors the top. This pie has no meringue on top. Serve it with a tart pie, as it is a very sweet dessert.

APPLE TRIFLE—A SUPPER DISH

Make a marmalade by stewing tart apples in sugar, seasoned with lemon. Lay it when cold in a deep glass dish, pour over it a boiled custard made of two eggs, half a pint of milk, sweetened with half a cup of sugar. Finish it by whipping a pint of rich cream to a froth, and pile it high on the custard. Ornament with strips of citron and apple jelly laid on the whipped cream. This is a charming dish for the country, where cream is abundant.

TRIFLES. DELICIOUS

Cover the bottom of a glass bowl, or dish, with lady fingers; break up, and put also half dozen macaroons; pour over them a cup of wine, or diluted extract, to moisten them; then put in three tablespoonfuls of jelly or jam. Pour over this a boiled custard, made with a pint of milk, three eggs and a cup of white sugar. Whip up the whites of two eggs with a cup of white sugar and lemon juice to taste, and when it will stand alone, put it on the custard, and serve.

GELATINE SNOW PUDDING

Take two tablespoonfuls of good gelatine, throw over it two spoonfuls of water, let it soak ten minutes, then pour over it half a pint of boiling water, three-quarters of a pound of white sugar, and the juice of two lemons with the rind thrown in. Let it come to a boil, take it off immediately, strain it, let it cool a little, and when it begins to thicken add the beaten whites of two eggs. Beat all thoroughly, and pour it in a mould on ice to get firm. When cold and firm, send it to table in the middle of a glass basin or dish, and pour around it a custard made from the yolks of the eggs, and a pint of milk sweetened and flavored to taste. Sponge cake should be served with this pudding.

A PRETTY DISH OF ORANGES CROQUANTE

Take ten or a dozen oranges, remove the peel, all the white part and the seeds. Do this carefully by quartering them, retaining the transparent pulp and juice. Do not break the skins of the sections. Boil a pound of loaf sugar in half a glass of water until the syrup strings when lifted on a fork, then take it from the fire and dip each section of orange in this candy while it is hot; you can do this by placing each one on a little stick cut for the purpose. As the pieces are dipped, arrange them in some pretty form on a dish or bowl, and fill up the hollow with whipped cream, sweetened and seasoned with a glass of maraschino.

FRANCATELLI’S LEMON PUDDING

The juice and grated rind of six lemons, a pint of milk or cream, six ounces of sponge cake or macaroons, eight yolks, and the whites of four eggs (whipped to a froth), one pound of sugar, and a little salt. Mix in a basin, and work all these materials together for at least ten minutes. Put a border of puff paste around a pie-dish, then pour in the batter; strew cut-up almonds over it, and bake. Sift powdered sugar over it, and serve.

WHIPPED CREAM WITH WINE

To the whites of three eggs, beaten to a froth, add a pint of cream, four tablespoonfuls of sweet wine, and four spoonfuls of sugar. Put bright jelly, or light-colored marmalade in spots among the cream, and serve sponge cake with it.

BATTER PUDDING

One quart of milk, six eggs beaten separately, and seven tablespoonfuls of flour. Boil the milk, stir in the eggs and flour, while the milk is nearly hot enough to boil; do not let it boil when you stir in the flour, but take it off the fire, or you will curdle the eggs. Bake this batter half an hour, and eat it with wine or lemon sauce. You should salt the milk slightly before boiling. When well and quickly made, this is a delightful pudding, but it should be eaten hot.

A SUPERIOR LEMON TART

Squeeze the juice from six lemons, wash the rinds and boil them; if too strong of the lemon oil, it is better to change the water. You must grate or pound the rinds, and when tender and cold, add to them one pound of sugar, one-fourth of a pound of butter, and the yolks and whites of five eggs. Stir in the juice of the lemons, and cook the batter gently until it is thick as honey; then bake it in puff paste without tops. Ornament with fancy strips of paste.

SUET PUDDING

Take a cupful of chopped suet, half a cup of molasses, one cup of raisins chopped, a teaspoonful of powdered cloves and cinnamon, one-half cup of sugar, two eggs well beaten, half a cup of sweet milk, a little salt, and two teaspoonfuls of yeastpowder. Stir in flour until it is a thick batter; flour a cloth, and pour in the mixture, leaving room to swell. Boil two hours.

ROLL PUDDING OF ANY KIND OF FRUIT

Make a light paste, roll out lengthwise, spread any kind of fruit over the paste, and roll it up in the dough; wrap it up in a cloth, tie it carefully, and boil it one hour. You will find this delicious if made of either blackberries, strawberries, peaches, or any kind of dried fruit stewed and sugared; if fresh fruit is used, it needs no stewing.

A DESSERT FOR A DELICATE PERSON

Boil one cup of rice until perfectly soft, then add a teacup of rich sweet cream, and half a teacup of any acid jelly—currant is the best but plum, strawberry or lemon will do. Put it over the fire a few minutes, turn it into a mould. Eat with sweetened cream.

MACAROON PUDDING ICED

Line a mould with macaroons, as described for Iced Cabinet Pudding. Fill the mould with dried cherries, seedless raisins and macaroons, in layers; then pour a little Madeira or sherry wine over them, and finish by pouring over all a custard of a pint of milk, two eggs and flavoring to suit; sweeten it with half a pound of white sugar, and in summer cover the mould up in ice and salt until wanted. In winter steam it and serve with butter and sugar sauce.

STEAMED CABINET PUDDING, VERY FINE

Butter a pudding mould, and line it with brioche, or any kind of cold sweet roll, or Sally Lunn, that has been left over. Fill the mould with layers of sponge cake, or macaroons, alternately with currants, or seedless raisins, chopped citron, or other dried fruit; then make a boiled custard of six yolks of eggs (for a moderate size mould), a pint of milk or cream, six ounces of sugar, a glass of brandy, and the grated rind of a lemon. Moisten the macaroons with extract of lemon, and then pour over the custard, which need not be previously boiled, as the pudding is to be steamed, and boiling the custard is unnecessary, except when it is to be iced. Serve with wine or hard butter sauce beaten up with a little wine.

MERINGUE PUDDING. VERY NICE

Take a pint of bread crumbs, a quart of milk and four eggs. Make one pint of milk boiling hot, pour it over the bread crumbs, and beat it smooth; when cool, add a cup of sugar, and the yolks of the four eggs; also a lump of butter (the size of an egg). Beat all well together, thin it by adding the rest of the milk, flavor it with peach or nutmeg, and set it in the oven to bake. You must only bake it long enough to cook the eggs, for, if you leave it to stew and simmer in the stove, it loses its jelly-like consistence, and the milk turns to whey. When slightly brown on top, take the pudding out of the stove, and set it to cool. When cool, spread over it a layer of acid preserve or jelly, such as plums, apples, grapes, or currants. Then finish it by making an icing or meringue of the whites of the eggs, beaten up with a full cup of white sugar; flavor this with lemon extract, and then put the pudding again in the stove, and brown. If for a small family, use a pint of milk and half of all the materials mentioned. This is considered an elegant dish for any occasion.

A DELICIOUS PUDDING, VERY EASILY MADE

Butter some thin slices of rolls; lay them in a pudding-dish with currants and citron cut up fine, and strewed between the slices. Then pour over the rolls a custard made of a quart of milk, four eggs and half a pound of sugar; flavor this and bake lightly.

PRINCE ALBERT’S PUDDING

Take one-half pound of butter, one-half pound of grated bread crumbs, one-half pound of sugar, the juice of two lemons with the rinds grated in; add six eggs well beaten, a glass of brandy and four tablespoonfuls of marmalade. Steam this pudding in a mould and serve with wine sauce.

COCOANUT PUDDING OR PIES

Break a cocoanut and save the milk; peel off the brown skin, then throw each piece into cold water, and let it stay a few minutes to cool; take the pieces out, wipe dry and grate; add their own weight of white sugar and half the weight of butter; rub the butter and sugar to a cream, add five well beaten eggs, and a cup of milk; last of all, throw into the mixture the milk of the cocoanut and the grated rind of a lemon. Bake in a pudding-dish, or make it into pies with a bottom crust. Ornament the top of the pies with fancy twists of paste.

CUSTARD COCOANUT PUDDING

Grate one cocoanut; take a quart of milk, four eggs, and a cup of sugar. Beat sugar and eggs light, then stir in the milk, and last the cocoanut and such flavoring as you may prefer. Pour this into a deep pan lined with paste; put fancy strips of paste across it, and bake lightly.

A NICE ICE CREAM

Put on the fire a stew-pan containing a quart of nice fresh milk, and while it is coming to the boil beat the yolks of eight eggs and a pound of fine white sugar; when these are well beaten, take off the boiling milk, let it stand to cool five minutes, and pour it very hot over the eggs and sugar; strain this mixture, and add for flavoring any favorite extract, either of lemon, orange, peach or vanilla. Let it stand to get cool, and pour it into the freezer and surround it with layers of ice, pounded fine, and coarse dairy salt, well beaten down, and fill up till within a few inches of the top of the freezer. Now, if you have it you may pour in one quart of pure cream, and beat it with a wooden spoon into the mixture in the freezer. Turn the crank of your freezer briskly if you have a five minute freezer; if not, turn the can with your hand for fifteen minutes, and then pack round again with ice and salt. Draw off the melted ice and salt water, and fill up again and set away to harden before serving. Two tablespoonfuls of the extract are enough.

LEMON SHERBET

If a gallon is wanted, take ten fine lemons, or more, if small ones. Place to them three quarts of cold water sweetened, with two and one-half pounds of loaf sugar. Just before placing in the freezer, beat up the whites of three eggs with a little sugar and stir in. Then place the mixture of lemons, sugar, water and eggs in the freezer, and pack ice and salt around it. It freezes easily, with less trouble than ice cream. Pineapple or orange sherbet is also very nice made the same way.

BISCUIT CREAM IN MOULDS

One quart of firm clabber and one quart of sweet cream, make it very sweet with white sugar; flavor with vanilla bean boiled in half a cup of sweet milk. Churn all together ten minutes, then freeze in moulds, or in any ordinary freezer.

ORANGE CREAM

Squeeze the juice of four oranges, and put it with the peel of one into a sauce-pan; add to this a pint of water, half a pound of sugar, and the beaten whites of five eggs. Mix carefully, place it over a gentle fire, or it will curdle, stir it in one direction until it looks thick; strain it through a gauze sieve, and add to it, when cold, the yolks of five eggs, and a cup of cream or sweet milk. Set it on the fire until hot enough to cook the eggs, or nearly ready to boil them, take it off, stir until cold, and set it on ice, or freeze it as you choose. This is a delicious cream, with or without freezing, and one much used by families in Louisiana.

STRAWBERRY, RASPBERRY, OR BLACKBERRY CREAM FROZEN

Make a quart of rich custard, with eggs, and sugar and milk; when cold, pour it on a quart of ripe fruit, mash and pass it through a sieve. Add more sugar if required by the fruit, and freeze it.

PEACHES AND CREAM FROZEN

Peel and stone a quart of nice yellow peaches; put them in a bowl, sweeten them well, and chop very fine. If you have sweet cream, put to the fruit a quart of it; if you have not, take a quart of milk, sweeten it with half a pound of sugar, let it boil, and when boiling, pour it on to the beaten yolks of four eggs. When this custard cools, you may add the chopped peaches, which should be well sweetened. Pour all in the freezer and set it where it can be frozen.

BARLEY OR SAGE CREAM FOR INVALIDS

Wash the sage or barley clean; take a cup of either; put it on the fire with water to cover it; boil it gently until it is soft. While boiling, put in a stick of cinnamon, or any seasoning that is agreeable. When the barley has boiled soft and thick, take it off and strain it; then add to it a rich boiled custard, sweeten it to taste; add a glass of wine, if liked, and serve it frozen, or not, as is liked best by the sick.

FROZEN PEACHES AND CREAM

Peel and stone nice soft, ripe peaches, sprinkle enough sugar on them to make them very sweet; chop them up fine until they are a pulp, and add to them as much cream as you have peaches; put them into the freezer and turn it briskly until the cream is well frozen. Figs and other fruits are good served in the same way.

ANOTHER ICE CREAM WITHOUT CREAM

When cream can not be procured, a custard made as directed, is a good substitute. To a quart of milk, add sugar until it is very sweet, for in freezing it loses some of its sweetness; let this boil on the fire, when it boils gently, take it off and pour it scalding hot to the beaten yolks of eight eggs; stir it constantly, but never boil it as the scalding milk will cook the eggs sufficiently; it should also be stirred while cooking. Flavor with vanilla, or lemon or almond. If with a vanilla bean it is better to boil it in the milk before putting in the sugar. When the custard is cold, put it in the form or freezer. If you have no freezer you can make one, by using a tin kettle with a tight cover. Set this in the centre of a tub that is large enough to leave a space of four or five inches around it; fill the space with layers of cracked ice and coarse salt, a layer of ice last, and cover the whole with a woolen cover for half an hour. Then shake the kettle constantly, after that, until frozen. Cover up till wanted.

ICED CHOCOLATE CREAM

Grate half a pound of vanilla chocolate, put it in a stew-pan with half a pound of sugar, the yolks of eight eggs, and one pint of rich, sweet milk. Stir over the fire until it begins to thicken, strain through a sieve into a basin, add half a pint of whipped cream, and one and a half ounces of isinglass. Mix well and pour into a mould. Set it on ice if the weather is warm.

COFFEE CUSTARD

Boil one quart of milk with five spoonfuls of white sugar. Beat four eggs separately, throw the whites into the boiling milk for two minutes and dip them out with a skimmer as soon as they are cooked. Beat the four yolks of the eggs with half a cup of corn starch wet with a little cold milk; set it aside until you can put into the hot milk a cup of hot strong coffee; then pour in the mixed corn starch and eggs, give it a little boil and take it off. Last of all, place the pure white boiled eggs on the rich brown custard, and you have a beautiful and appetizing dessert. Serve with sponge cake. Some boil the coarsely ground coffee in the milk first and then strain it, proceeding after that as in other custards.

LEMON CHEESE-CAKES

Boil the peel of two lemons until tender, and pound them. Take half a pound of sugar, the yolks of six eggs, and one-half pound of butter. Stir all well together, and add the juice of the lemons last. Lay puff paste in your pans, fill them half full of the mixture, and bake lightly.

ORANGE CHEESE-CAKES

Boil the peel of four oranges in two waters, to take out the bitter taste. When tender, pound up with half a pound of sugar, one-quarter of a pound of butter, and the yolks of six eggs. I make these confections to use up the yolks when I have been using the whites of eggs for icing or white cake. Beat the mixture well and add the juice of the oranges; if the oranges are large the juice of two will be sufficient to make two pies. Put puff paste in your pans, fill them half full of the confection, and bake lightly.

WINE JELLY FROM SPARKLING GELATINE

Take a package of an ounce, or an ounce and a half of gelatine, pour upon it a pint of cold water, and let it remain to soften for an hour or so. When ready to make the jelly, pour on to the gelatine three-quarters of a pint of boiling water, and stir until the gelatine is dissolved; then add to it one and a half pounds of white sugar, the juice and grated rind of one lemon, and a spoonful of any essence. Then beat the whites of two eggs well, and stir briskly into the mixture; put it on a gentle fire, let it simmer slowly, take it off as soon as it boils up, then add a pint of wine and two tablespoonfuls of extract of lemon or vanilla; then strain it through a jelly bag until it runs clear. Some boil the extract and wine in the gelatine before straining, but it injures the fine flavor to do so. Boil the gelatine, the water, the sugar and eggs, and strain it; after it is clear and still warm, pour in a pint of wine and set the jelly on ice in summer, or to cool in the winter. This should give great satisfaction.

YELLOW CUSTARD JELLY FROM GELATINE

To one ounce of gelatine, soaked in one pint of water, add a quart of milk; if the weather is warm take a little less milk. Set the milk and gelatine (or double the quantity of isinglass) on to get hot, let it give one boil up, then sweeten it, and when a little cooled stir in the beaten yolks of eight eggs; do not let the eggs boil up or you might curdle them. Flavor with vanilla or lemon, pour into moulds, and set in a cool place, or on ice to harden.

CALVES’ FEET JELLY

Take two calves’ feet, add to them a gallon of water which you must reduce by boiling to a quart; strain it while hot, and set away to get cold. When cold take off the fat, and remove any settlings which may be in the bottom. Melt the jelly in a stew-pan, and add to it the whites of six eggs, well beaten, half a pint of wine, half a pound of white sugar, the juice of four lemons, and rind of one grated. Boil this a few minutes, and pass it through a flannel strainer. This is a most delicate and nourishing article of diet for the sick and convalescent. If the jelly is dropped upon the sliced peel of a lemon instead of the grated peel, it will look prettier.

CALVES’ FEET JELLY MADE WITH GELATINE

Take three quarts of water, one pint of white wine, six teaspoonfuls of brandy, six lemons, juice and peel, six eggs, the whites slightly beaten, the shells crushed—the yolks not used—three pounds of white sugar, and four ounces of gelatine. First, soak the gelatine in one quart of the measured water; let it remain for one-half an hour. Mix the ingredients named with the other two quarts, and let all boil twenty minutes; strain it through a flannel bag without squeezing. Wet the jelly mould in cold water. Pour the jelly in, and leave it to cool, or put it on ice until wanted.

AMBROSIA OF ORANGE OR PINEAPPLE

This is a pretty dessert or supper dish. You require a cocoanut and six oranges or a pineapple. Grate the cocoanut, and slice the oranges or pineapple; then in a glass dish lay a layer of fruit, and a layer of the grated cocoanut, until your bowl is full. Strew powdered sugar over each layer of fruit, and on the top, and it is ready.

FLOATING ISLAND, WITHOUT WINE

Beat the whites of five eggs with a little currant jelly until they are quite thick. Sweeten a pint of cream, add a teaspoonful of extract, pour it in the bowl, and then drop your whites of eggs and jelly by spoonfuls on the cream. If you can not procure cream, you may make a substitute of a custard, made of a pint of sweet milk, yolks of two eggs, and half a cup of white sugar.

EGG-NOG

Take the yolks of ten eggs; add to them ten tablespoonfuls of pulverized sugar, three pints of new milk, and one pint of the best brandy (whiskey will do). Beat up the whites the last thing, and stir in, after the liquor is poured in.