Raspberries, currants; boil together, then strain through cheesecloth; put back to boil with sugar to sweeten; thicken with cornstarch and let stand to harden.
Mrs. Fragner
DESSERTS
SHERRY DESSERT
Four eggs, powdered sugar to taste, three-fourths tumbler of sherry wine, one-half pint of cream whipped, one-half pound macaroons. Beat eggs, yolks and whites separately. To beaten yolks add sugar and sherry. Cook this in a double boiler until thick, stirring constantly; when thick let cool. Add whites of eggs beaten stiff, mix with yolks, sugar and sherry, break macaroons and mix with above; flavor with vanilla, sweeten to taste. Serve with whipped cream, flavored, on top. This may be served in punch glasses with a cherry added to each glass. Very rich dessert.
E. L.
BLOW BALLS
One pint of milk; when boiling stir in one cup of flour to thicken, take from the fire; when cool add one tablespoon sugar, a little salt, and five eggs to thin to a batter. Drop with teaspoon into hot fat or butter; fry until a light brown. Serve with vanilla sauce or cream.
Mrs. H. A. S.