Macaroon Pudding.
Cover the bottom of a pudding dish with 12 broken macaroons. Make the following custard and pour over them. Scald 1 pint of milk in double boiler, add 1 tablespoon cornstarch dissolved in a little cold milk, yolks of 2 eggs, 3 tablespoons of sugar and 1 teaspoon of vanilla. Cook until thick. Beat the eggs whites stiff with powdered sugar and vanilla to taste put on top and slightly brown it over.
Raspberry Cream.
Place 1 cup of sweetened raspberry juice where it will boil, then stir into it 2 rounding tablespoons of cornstarch, wet in 2 tablespoons of cold water. Add 1 cup of sugar and stir until it looks transparent, then add 1 level tablespoon of butter and juice of ¹⁄₂ lemon. Fold in the stiffly beaten whites of 3 eggs. Turn mixture into a fancy mould and set in a place where it is cold, when serving place on a cold dish with whole berries in center, serve with whipped cream or plain sweet cream.
Raspberry Mousse.
To 1 cup sweet milk cream whipped stiff, add 1 cup sugar, 1 cup raspberry, juice of 1 lemon. Put in a pail, then pack in ice and salt allowing it to stand 4 hours. I use the juice from my preserves. This is delicious and easy to make.
Birds Nest Pudding.
For a pint of milk take 3 eggs, 1 tablespoon of sugar, 1 large tablespoon of butter, mix the sugar and butter together then add the eggs and milk. Add enough flour to make a stiff batter with ¹⁄₂ teaspoon of salt then pour this over about ¹⁄₂ dozen apples sliced up in a baking dish. Bake it about an hour and serve with a melted sauce.
Bavarian Cream.
Half a lemon grated rind and juice ¹⁄₂ cup of orange juice, ¹⁄₃ cup of sugar, yolk of 2 eggs. Mix well over fire until it thickens, then add 1 teaspoon of granulated gelatine which has been soaked in water, beat whites of 2 eggs stiff, add to above and set the mixture in cold water beating until thick enough to hold its shape. Turn in mould and chill.