Pare, core, and slice tart apples, and stew in water enough to cover them until they break to pieces. Beat to a pulp with a good lump of butter and plenty of sugar. Eat cold. Make enough for several meals, as it will keep a week at this season.
Made Mustard.
- 4 tablespoonfuls English mustard.
- 2 teaspoonfuls of salt.
- The same quantity of salad oil and white sugar.
- 1 teaspoonful of pepper.
- Vinegar to make a smooth paste—that from celery, or onion pickle, if you have it.
Rub mustard, oil, sugar, pepper, and salt together; wet, by degrees, with vinegar, beating very hard at the last, when the proper consistency has been gained.
This is far superior to mustard as usually mixed for the table.
Narcissus Blanc-mange.
- 1 quart of milk.
- 1 package of Cooper’s gelatine, soaked in two cups of cold water.
- Yolks of 4 eggs, beaten light.
- 2 cups of white sugar.
- Vanilla and rose-water for flavoring.
- Less than 2 cups of rich cream.
Heat the milk to scalding; stir in gelatine and sugar. When these are dissolved, take out a cupful and pour, by degrees, over the beaten yolks. Return to the saucepan and stir together over the fire for two minutes after the boiling point is reached. Take from the range, flavor with rose-water, and pour into a mould with a cylinder in the centre, previously wet with cold water. Next day, turn out upon a dish with a broad bottom, and fill the hollow in the middle with the cream, whipped light with a little powdered sugar and flavored with vanilla. Pile more whipped cream about the base.
Send your coffee around after the blanc-mange has been eaten. A spoonful of whipped cream, without the vanilla, will give a touch of elegance to the beverage. Let this happy thought come to you while you are preparing the cream, and before the flavoring goes in.
