One Neufchatel cheese, one teacupful of sugar, grate the rind of one lemon and use with it one half of the juice, half a teacupful each of rolled cracker crumbs, and currants, four eggs, one tablespoonful melted butter, half a teacupful of cream, or rich milk, half a nutmeg grated and one saltspoonful of salt. Crumble the cheese and cracker crumbs well together, beat the eggs with the sugar and add to cracker mixture, following with the butter and cream. If the cream is very rich the butter may be omitted. Lastly, add lemon, nutmeg and currants. The currants should previously be washed, dried and dusted with flour. Mix all well together and put into well buttered patty-pans that have been lined with puff-paste. Bake fifteen or twenty minutes in a quick oven. They will puff up, but must not be permitted to get too brown.
PINE-APPLE TART.
Line a pie plate with pastry, and fill with mixture made of one ounce of butter, and one half cupful of sugar beaten to a cream; the well beaten yolks of five eggs, a grated pineapple, one teacupful of cream and add last of all the whites of the eggs beaten stiff and folded in lightly, with a little more sugar.
ALMOND PEACH PIE.
Line a pie dish with puff or good plain paste, lay halves of canned peaches, with the stone side up all over the bottom of the crust; fill the cavity where the pit was with a spoonful of chopped almonds; sprinkle with sugar and pour over a very little of the peach juice; cover with a crust, and bake till a nice brown; serve with, or without cream.
PUDDINGS.
IRISH MOSS JELLY.
Pick over and wash carefully one half cupful of Irish Moss. Put it into one pint of boiling water, add the thin yellow rind cut from one lemon, and one cupful of sugar; simmer until the moss is dissolved, add the juice of lemon and a grating of nutmeg, and strain into a cold, wet, mould. Set away to harden; serve plain, or with cream. Orange may be used in place of lemon, though a dessert spoonful of lemon juice used with the orange improves the flavor. This Irish Moss may be substituted in place of gelatine in all delicate puddings calling for that animal product; it is to be had at any druggist’s.
SAGO MILK.
Soak a cupful of sago in a quart of cold milk; put in a double boiler with one cupful of sugar; cook until the sago is dissolved; pour it into a dish, and stir in ten drops of the essence of lemon or vanilla. Serve it hot or cold.