PRUNE TARTS—Wash the prunes thoroughly and soak over night or for several hours. Cook in the same water. When very tender rub them through a sieve. To one cup of the pulp add one tablespoon of lemon juice, the yolks of two eggs beaten with one-half cup of thin cream and a few grains of salt. Mix well and sweeten to taste, then fold in the whites of two eggs beaten very stiff. Line small tins with paste, fill with the mixture and bake in a moderate oven. Serve cold.
RASPBERRY DUMPLINGS—Wash one cup of rice and put into the double boiler. Pour over it two cups of boiling water, add one-half teaspoon of salt and two tablespoons of sugar and cook thirty minutes or until soft. Have some small pudding cloths about twelve inches square, wring them out of hot water and lay them over a small half pint bowl. Spread the rice one-third of an inch thick over the cloth, and fill the center with fresh raspberries. Draw the cloth around until the rice covers the berries and they are a good round shape. Tie the ends of the cloth firmly, drop them into boiling water and cook twenty minutes. Remove the cloth and serve with lemon sauce.
TART SHELLS—Roll out thin a nice puff paste, cut with a small biscuit cutter. With cutter take out the centers of two or three of these, lay the rings thus made on the third and bake immediately. Shells may also be made by lining pattypans with the paste; if the paste is light the shells will be fine and may be used for tarts or oyster patties. Filled with jelly and covered with meringue (a tablespoonful of sugar to the white of an egg), and browned in the oven.
BAVARIAN CREAM—Soak one-quarter of a box of gelatin in cold water until it is soft, then dissolve it in a cup of hot milk with one-third of a cup of sugar. Flavor with vanilla and set away to cool. Whip one pint of cream and when the gelatin is cold and beginning to stiffen stir in the cream lightly. Form in mold.
BOILED CUSTARD—Heat two cups of milk in a double boiler and pour on to the yolks of three eggs beaten light, with three rounding tablespoons of sugar and a pinch of salt. Return to the double boiler and cook until the spoon will coat with the custard. Cool and add flavoring.
CALLA LILIES—Beat three eggs and a rounding cup of sugar together, add two-thirds cup of flour and one-half teaspoon of lemon flavoring. Drop in teaspoonfuls on a buttered sheet, allowing plenty of room to spread in baking. Bake in a moderate oven, take up with a knife, and roll at once into lily shape. Bake but four or five at a time because if the cakes cool even a little they will break. Fill each with a little beaten and sweetened cream.
COCOA CUSTARD—For three cups of milk allow four teaspoons of cocoa, three beaten eggs, three tablespoons of sugar, and three-quarters teaspoon of vanilla. Heat the milk, stir in the cocoa, and cool a little before pouring over the egg and sugar. Bake in custard cups set in a pan of hot water in a moderate oven.
COFFEE CREAM—Have one and one-half cups of strong coffee hot, add one level tablespoon of gelatin soaked in one-half cup of milk for fifteen minutes. When well dissolved add two-thirds cup of sugar, a saltspoon of salt, and the yolks of three eggs beaten light, stir in the double boiler till thick, take from the fire, and add the white of three eggs beaten stiff and one-half teaspoon of vanilla. Fill molds that have been dipped in cold water, set in cool place and when firm unmold and serve with powdered sugar and cream.
COFFEE CUP CUSTARD—One quart milk, one-fourth cup ground coffee, four eggs, one-half cup sugar, one-fourth level teaspoon salt, one-half teaspoon vanilla. Tie the coffee loosely in a piece of cheesecloth and put into double boiler with the milk. Scald until a good coffee color and flavor is obtained, then remove from the fire. Remove the coffee. Beat the eggs and add the sugar, salt and vanilla, then pour on gradually the milk. Strain into cups, place in a pan of hot water, and bake in a moderate oven until firm in the middle. Less vanilla is required when combined with another flavoring.