[A DESSERT OF MIXED FRUIT.]
Peel some sweet, juicy oranges, removing all the white, bitter skin, cut in thin slices and put a layer at the bottom of a glass dish, sprinkle with sugar, then put a layer of freshly grated cocoanut and a layer of bananas, cut in thin slices, and repeat, beginning again with oranges, until the bowl is full, finishing with a layer of cocoanut. Pour over it any juice that may have run from the oranges, and if liked a glass or two of sherry may be added. Serve very cold.
[GOOSEBERRY PUDDING.]
Use either ripe or unripe English gooseberries for this pudding, stem and pick off the flower, wash and cover with water and cook until tender, strain through a sieve. Return to the fire, let it come to a boil, sweeten to taste, flavor with cinnamon and some almonds blanched and cut fine. Stiffen with potato flour as in [other fruit puddings]—a tablespoonful to a quart of the purée—and mould and serve in the same way.
[PINEAPPLE MERINGUE.]
Half a large or one small pineapple grated, two ounces of butter, three of granulated sugar, an ounce and a half of grated bread crumbs, the yolks of three eggs and the whites of four. Cream the butter and sugar, add the yolks and one white of egg beaten well together, then the fruit and bread crumbs; turn into a pudding dish and bake twenty minutes. Beat three whites of eggs to a stiff froth and add three-quarters of a cup of granulated sugar to it, flavor with a few drops of almond extract, spread over the pudding, set the dish in a pan of warm water in the oven and bake about ten or fifteen minutes. Test with a straw; when it comes out clean it is done. Serve cold.
[PRUNE SOUFFLÉ.]
Soak three-quarters of a pound of prunes in water to cover them over night, cook until soft in the water they were soaked in, drain, take out the stones and press through a purée sieve. Add half a cup of granulated sugar and the whites of three eggs beaten to a stiff froth. Bake in a pudding dish twenty minutes. Serve in the dish in which it is baked, cold, with cream.
[PRUNE MOULD.]
Prepare a [prune purée] as above and to the same quantity have a third of a box of gelatine soaked in a little of the water the prunes were cooked in, and dissolved over the teakettle. Stir quickly into the purée, then add three whites of eggs beaten to a stiff froth. Wet a mould and pour the mixture into it; set on the ice to congeal. Turn out on a glass dish and serve with cream.