352 CUSTARDS, CREAMS AND DESSERTS.
hours; then add six eggs, well beaten, and one pint of water, well sweetened. Strain and simmer over a gentle fire till it thickens; do not let it boil. Serve very cold.
WHIP a pint of cream so long that there will be but one-half the quantity left when skimmed off. Soak in half a cupful of cold water a half package of gelatine and then grate over it the rind of two or- anges. Strain the juice of six oranges and add to it a cupful of sugar ; now put the half pint of unwhipped cream into a double boiler, pour into it the well-beaten yolks of six eggs, stirring until it begins to thicken, then add the gelatine. Eemove from the fire, let it stand for two minutes and add the orange juice and sugar; beat all together until about the consistency of soft custard and add the whipped cream. Mix well and turn into molds to harden. To be served with sweet- ened cream. Fine.
FOUE tablespoonfuls of pounded sugar, one quart of cream, two tablespoonfuls of brandy, the juice of one large lemon.
Strain the lemon juice over the sugar and add the brandy, then stir in the cream, put the mixture into a pitcher and continue pour- ing from one pitcher to another, until it is quite thick ; or it may be whisked until the desired consistency is obtained. It should be served
in jelly glasses.
AFTER peeling the bananas, mash them with an iron or wooden spoon; allow equal quantities of bananas and sweet cream; to one quart of the mixture, allow one-quarter of a pound of sugar. Beat them all together until the cream is light.
TAPIOCA CREAM CUSTARD.
SOAK three heaping tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire a quart of milk; let it come to a boil, then stir in the tapioca, a good pinch of salt, stir until it thickens; then add a cupful of sugar and the beaten yolks of three eggs. Stir it quickly and pour it into a dish and stir gently into the mixture the whites beaten stiff, the flavoring and set it on ice, or in an ice chest.