LEMON CREAM FILLING
Put on to boil the yolks of five eggs, one-half cup of granulated sugar, the juice of three lemons and grated rind of one, and about a brandy glass of water. Stir constantly so as to prevent curdling. When it has thickened and comes to a boil take it from the range and add the beaten whites of eggs.
FILLING FOR CHRIMSEL
This is made of unblanched, pounded almonds, grated apples, chopped raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon.
Mix the ingredients together and fill the hollowed out center of the chrimsel with them. Then place one chrimsel upon another, being careful not to let the filling escape from its hollow and fasten the edges securely together with the fingers, keeping the rounded shape uninjured. Fry them in boiling fat, turning them from one side to the other until a dark brown. Serve hot with sugar syrup.
STRAWBERRY DESSERT
Line a dish with macaroons, wet them with wine, put over this a box or quart of strawberries, and sugar them well. Beat the yolks of four eggs with one small cup of sugar, grated rind of lemon and half its juice. Beat the whites to a stiff froth, and half the yolks; pour over all in your pudding dish. When baked spread the other half of the whites on top, having previously sweetened the remaining whites with sugar. Bake a light brown. Eat cold with whipped or plain cream.
*INDEX*
APPETIZERS
Ambrosia
Anchovy Canapés
Anchovy Canapés with Tomatoes
Black Olives
Brain (Appetizer)
Canapés—How to Make
Caviar Canapés
Celery Relish
Cheese Balls
Chicken Liver Paste, No. 1
Chicken Liver Paste, No. 2
Chopped Herring
Chopped Onion and Chicken Fat
Delicious Appetizer, A
Deviled Eggs with Hot Sauce
Egg Appetizer
Filled Lemons
Grapefruit Cocktail
Imitation Pate de Foi Gras
Musk Melons
Nut and Cheese Relish
Peach Cocktail
Pineapple and Banana Cocktail
Raspberry Cocktail
Red Pepper Canapés
Salted Almonds
Salted Peanuts
Sardellen
Sardine Canapés
Strawberry Cocktail
Stuffed Eggs
Stuffed Yellow Tomatoes
White Caviar