Syrup of ⅔ cup boiling water, ⅔ cup of sugar, juice of 2 lemons; when cool add ¼ package of Nelson’s gelatine which has been dissolved in cold water. Beat to a stiff froth whites of 3 eggs and to this add slowly the syrup, beat until quite thick, put in a mold and set away until hard. Serve with a boiled custard made of the yolks of 3 eggs.
K. E. R.
Chocolate Pies.
Grate ½ cup of bakers’ chocolate, pour over a little cold water, then add ½ cup of boiling water and dissolve thoroughly. Take yolks of 5 eggs well beaten with one tablespoonful of corn starch. Add to this the whites of the eggs beaten very light, 1 quart of milk and 1 tablespoonful of vanilla. Bake with an undercrust, with meringue on top. This makes three pies.
Mrs. Wm. D. Eaton.
Date Pies.
Soak 1 pound of dates over night, sift, and add 1 quart of milk, 2 eggs, salt, 2 tablespoonsful of sugar. Bake in rich crust like custard pies. This makes two pies. Mrs. Seymour H. Jones.
French Cream Pie.
3 eggs, 1 cup of sugar, 3 tablespoonsful of water, 1½ cups of flour, 2 teaspoonsful baking powder. Beat the 3 yolks very light with the cup of sugar, add water. Beat the whites very light and add to above by spoonsful, alternately, with same of flour till both are lightly mixed in, add baking powder last. Bake in two layers.
CREAM—1 pint boiling milk, 2 tablespoonsful of flour, 1 egg, ¾ cup of sugar, flavor to taste. Cook like custard. When cakes are baked, arrange on two plates, split with sharp knife and fill with the cream.