APPLE FLOAT.
Six good, acid apples stewed and strained. When cold, add a teacupful of sugar, half a teaspoonful of vanilla, and the beaten whites of three or four eggs. Serve at once.
BLANCMANGE.
One quart of milk; one cup of sugar; half a package of gelatine; half a teaspoonful of salt; a teaspoonful of any essence liked.
Soak the gelatine ten minutes in half a cup of cold water. Boil the milk, and add gelatine and the other ingredients. Strain into molds, and let it stand in a cold place all night to harden. For chocolate blancmange add two tablespoonfuls of scraped chocolate dissolved in a little boiling water.
SPANISH CREAM.
Make a blancmange as on p. 238; but, just before taking from the fire, add the yolks of four eggs, and then strain. The whites can be used for meringues.
WHIPPED CREAM.
One pint of rich cream; one cup of sugar; one glass of sherry or Madeira.
Mix all, and put on the ice an hour, as cream whips much better when chilled. Using a whip-churn enables it to be done in a few minutes; but a fork or egg-beater will answer. Skim off all the froth as it rises, and lay on a sieve to drain, returning the cream which drips away to be whipped over again. Set on the ice a short time before serving.