CREAM CHEESE WITH BAR-LE-DUC CURRANTS
Beat with a fork a square of Philadelphia cream cheese, or of domestic Neufchâtel, until it is light and smooth. Whip three tablespoonfuls of cream to a stiff froth. Mix the cheese and whipped cream together lightly and pile the mixture on a dish in which it is to be served. Put it in a cool place. Just before serving pour over it a glassful of Bar-le-Duc red currants.
Chapter X
NINTH COURSE
HOT DESSERTS—COLD DESSERTS—PIES—TARTS
HOT DESSERTS
Farina Croquettes
Pudding, Huckleberry
Pudding, Chocolate Bread