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Flavor with vanilla and then put the whites on top and serve. Irish Cucumber Salad. Peel the cucumbers and slice thin; add 1 onion sliced. Sprinkle well with salt; let stand half an hour on ice; press out all the water; sprinkle with white pepper and chopped parsley. Add vinegar mixed with sugar, to taste, and salad oil. Serve at once. German Iced Beer Soup. Take one quart of fresh beer.
This is a basis for almost any kind of cream. CHOCOLATE ICE CREAM, No. 1 Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve on stove one-half pound of sweet chocolate, in one cup of sweet milk, rub smooth and thick, let get cold, and add to the eggs, just before putting in cream. Flavor with vanilla. CHOCOLATE ICE CREAM, No. 2
When cold, add a teacupful of sugar, half a teaspoonful of vanilla, and the beaten whites of three or four eggs. Serve at once. One quart of milk; one cup of sugar; half a package of gelatine; half a teaspoonful of salt; a teaspoonful of any essence liked. Soak the gelatine ten minutes in half a cup of cold water. Boil the milk, and add gelatine and the other ingredients.
Bake in a moderate oven three-quarters of an hour. Beat the yolks of four eggs with one-half cup of sifted sugar, add one-quarter pound of grated sweet almonds, one-quarter pound of finely-grated vanilla chocolate, and one-quarter pound of raisins, one-half cup of matzoth meal sifted fine, juice of an orange, one-quarter cup of wine, and lastly the stiffly-beaten whites.
Flavor with rose-water or vanilla; beat until it will stand alone; then spread it on the pie one-half to one inch thick; set it back into the oven until the meringue is well "set." Eat cold. COCOANUT PIE. No. 1. One-half cup desiccated cocoanut soaked in one cupful of milk, two eggs, one small cupful of sugar, butter the size of an egg. This is for one small-sized pie. Nice with a meringue on top.
Another writer says: "The usual proportion at Madrid to a hundred kernels of cocoa is to add two grains of Chile pepper, a handful of anise, as many flowers called by the natives vinacaxtlides, or little ears six white roses in powder, a pod of campeche, two drachms of cinnamon, a dozen almonds and as many hazel-nuts, with achiote enough to give it a reddish tincture; the sugar and vanilla are mixed at discretion, as also the musk and ambergris.
These creams are very delicious, and not as expensive as rich pastry. Six whites and three yolks of eggs; three tablespoonfuls of powdered sugar sifted; a few drops of lemon or vanilla. Beat the yolks, flavoring, and sugar to a light cream; beat the whites to the stiffest froth. Have the yolks in a deep bowl.
Remove the seeds; fill the centres of the half melons with vanilla ice cream, and garnish with whipped cream pressed through a small star tube. Dish the halves on paper mats on a dessert plate, and send to the table. 1 quart of milk 6 ounces of sugar 1 level tablespoonful of arrowroot 2 teaspoonfuls of vanilla
Extracts, as of vanilla, lemon, bitter almond, &c., should be used with the greatest care, and if possible always be added to an article after it cools, as the heat wastes the strength. Tea and coffee are the most universal drinks, after water. The flavor of both is due to a principle, theine in tea, caffeine in coffee, in which both the good and the ill effects of these drinks are bound up.
Have ready a lemon frosting, and the result will be a most beautiful cake, fit to grace any occasion. From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager. Mix one and one-half cups pulverized sugar; one teacup flour; a little salt; one teaspoon baking powder; beat the whites of eleven eggs to a stiff froth; flavor with lemon or vanilla; mix all together and bake.
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