Cut into short lengths, when you have poured off the can liquor; cook half an hour in boiling water, salted. Drain well, stir up with a tablespoonful of butter, with pepper and salt to taste.
Charlotte Cachée.
- 1 thick loaf of sponge or plain cup cake.
- 2 kinds of fruit-jelly, tart and sweet.
- Whites of 5 eggs.
- 1 heaping cup of powdered sugar.
- Juice of 1 lemon.
Cut the cake into horizontal slices of uniform width. Spread each with jelly—first, the tart, then the sweet, and fit into their former places. Ice thickly with a frosting made of the whites, sugar, and lemon-juice. Set in a sunny window, or slow oven, to harden. The former is the better plan.
Bird’s Nest in Jelly.
- 1 quart of wine jelly—not too thin.
- 3 cups of white blanc-mange.
- 9 empty egg-shells.
- Rind of 2 oranges cut into strips and stewed in water, until tender, then in syrup until clear, or, if you have it, use preserved orange-peel.
Empty the eggs carefully through a hole in the small end; wash them out with cold water, and while wet inside set firmly in a pan of bran or meal, to keep them steadily upright. Fill them with blanc-mange. Next morning, fill a glass dish two-thirds full with clear jelly, reserving a large cupful. So soon as the jelly is firm enough to bear their weight, break the shells, with care, from the blanc-mange eggs, and pile them upon the jelly. Lay the “straw”—i. e., the orange-peel—over and about them; pour the rest of the half congealed jelly over all, and set in a very cold place.
A beautiful variation of this dessert can be made for Easter Sunday, by coloring part of the blanc-mange brown with chocolate, part pink with currant jelly or cranberry juice, part yellow with yolk of egg, and leaving the rest white.
Second Week. Monday.