Shell the chestnuts, boil and mash. Scald milk; add sugar and eggs, and cook until of a creamy consistency. Mix gelatine and cold water. Add to custard mixture. When well blended add chestnuts and flavoring. Pour into mold, chill, serve garnished with beaten cream.
Pineapple Sponge
- 2 cups grated pineapple
1 cup sugar
1½ tablespoons gelatine
¾ cup cold water
3 tablespoons lemon juice
3 egg whites
grated rind of 1 lemon
few grains of salt
Mix pineapple, sugar, and one half cup water. Cook twenty minutes; add gelatine which has been soaked in one quarter cup water. Strain, set on ice to chill. When it begins to thicken add seasonings and beaten whites. Beat until stiff. Mold, chill and serve.
CHAPTER XXII
ECONOMICAL RECEIPTS
Baked Beans
- 4 cups beans
½ pound salt pork
1 tablespoon salt
4 tablespoons sugar or
4 tablespoons molasses
½ tablespoon mustard
Soak beans over night, drain, cover with cold water and simmer until tender when pierced with a darning needle. Drain, pour one half of beans into bean pot; add salt, sweetening and mustard. Place salt pork which has been scored on top of beans, cover with remaining beans and cover whole with boiling water.