Part 2
One pound of flour, one of brown sugar, three-fourths pound butter, twelve eggs, one and a half pounds raisins, one and one-half pounds currants, one-half pound citron, one-half pound almonds, one-half pound figs, one-half pint sour milk, one level teaspoon soda, two teaspoons each of allspice, cloves and cinnamon, one teaspoon mace. --Mrs. C. A. Frear.
* * *
WHITE CAKE.
One cup pulverized sugar, and one-half cup white butter beaten to a cream, one-half cup milk, one and two-thirds cups flour, one-fourth cup cornstarch, whites of nine eggs beaten to a froth, one teaspoon of baking powder and lemon extract.--Mrs. G. B. Harker.
* * *
DOUGHNUTS.
One coffee-cup granulated sugar, one-fourth coffee-cup butter, one coffee-cup milk, four eggs, two tablespoons water, two teaspoons baking powder, one teaspoon salt, one nutmeg. Cream the sugar and butter as for cake, add the eggs, well beaten, then milk, water, salt and nutmeg; next flour enough to make stiff for handling. Do not roll out all at once, but keep adding a little fresh every time, and roll half an inch thick. Add baking powder with the flour and have your lard just right. In about an hour after cooking, roll in powdered sugar. Keep well covered in an earthen jar.--Mrs. Guilbault.
* * *
JELLY ROLL.
Two teacups of coffee sugar, two teacups of sifted flour, two heaping teaspoons baking powder; into this break six good-sized eggs and beat all well together. Turn into square tins and bake in a quick oven to a light brown. When done, turn out on a moulding board, and spread with jelly. Roll carefully, and wrap each roll in a clean napkin. Can be used for table at once.--Mrs. Hugh Parry.
* * *
LEMON CAKE.
One cup sugar, one-half cup butter beaten to a cream; then add the yolks and whites of five eggs, beaten separately. Grate the rind of one lemon, add the juice of same, and three-fourths cup sweet milk. Dissolve one-half teaspoon of soda and stir all together. Do not mix too stiff. Bake in a moderate oven.--Mrs. F. M. Mahn.
* * *
PRINCE OF WALES CAKE.
White Part.--One cup sugar, one-half cup butter, whites of three eggs, two cups flour, one-half cup sweet milk, one teaspoon baking powder.
Dark Part.--One cup brown sugar, one-half cup butter, yolks of three eggs, one-half cup sweet milk, two cups flour, one cup seeded raisins, tablespoon cinnamon, little nutmeg, one teaspoon baking powder. Bake in jelly tins, two white and two dark.
Cooked icing to be put between the layers. One and a half cups sugar, whites of two eggs; dissolve the sugar in water and boil until it hairs on the end of the spoon; beat the eggs to a stiff froth, and stir it in the hot syrup, and beat until cold.--Mrs. P. B. Turnbull.
* * *
DROP GINGER CAKES.
One quart flour, half pint milk, half pint molasses, two teaspoons soda, two teaspoons ginger, butter size of an egg. Drop with spoon on tins.--Mrs. H. D. Leonard.
* * *
MARBLE CHOCOLATE CAKE.
Light Part.--One cup sugar, one-half cup butter, whites three eggs, one cup milk, one teaspoon baking powder, about two cups flour.
Dark Part--One cup sugar, one-half cup butter, yolks three eggs, one cup milk, three-fourths cup grated chocolate, moistened with boiling water, one teaspoon baking powder, about two cups flour. Flavor with vanilla. Put alternate spoonfulls of the batter in a round deep pan with a stem, and bake until done.--Mrs. P. B. Turnbull.
* * *
GINGERBREAD.
One cup brown sugar, one cup New Orleans molasses, one cup shortening, three eggs, one cup sour milk, teaspoon soda, pinch of salt, tablespoon ginger, little cinnamon. To be eaten as a dessert with cream.--Mrs. Guilbault.
* * *
GOLD CAKE.
Two heaping cups flour, yolks of four eggs, one cup sugar, one and a half cups butter, one and a half cups sweet milk, one and a half teaspoons soda, one teaspoon cream tartar. Flavor to taste.--Mrs. M. L. Clark.
* * *
CORNSTARCH CAKE.
Whites of three eggs, one and a half cups cornstarch, one and a half cups milk, one cup pulverized sugar, one and a half cups butter, one and a half teaspoons cream tartar, one-fourth teaspoon soda. Flavor with lemon.--Mrs. M. L. Clark.
* * *
WHITE CAKE.
One cup sugar, one-half cup butter, two cups flour, whites of seven eggs, and a scant teaspoon baking powder. Cream the butter and sugar, and add gradually the well-beaten whites, with a half teacup of sweet milk. Flour and extract to taste. Bake in a moderate oven, well covered, until light.--Mrs. Cooper.
* * *
SPONGE ROLL.
One cup sugar, two cups flour, six eggs, six teaspoons of water, and one of baking powder. Beat the eggs and sugar very light, add the rest of the ingredients and beat rapidly until smooth. Bake quickly; turn on a clean cloth, spread with jelly or any kind of filling that is liked, and roll while warm. This mixture can be baked in jelly tins, if preferred.--Mrs. Cooper.
* * *
ROLLED JELLY CAKE.
Four eggs, whites and yolks beaten separately, one half cup of pulverized sugar, one cup flour, one teaspoon baking powder. Flavor with lemon extract. Bake in a large flat tin.--Mrs. P. B. Turnbull.
* * *
SPONGE CAKE.
One heaping coffee-cup flour, one even coffee-cup sugar, six eggs, essence lemon.--Mrs. H. D. Leonard.
* * *
COOKIES.
Two cups granulated sugar, one cup butter, three eggs, one cup boiling water, one teaspoon baking powder, one teaspoon soda. Flour enough to roll good. Flavor with nutmeg to suit the taste.--Mrs. G. B. Harker.
* * *
COFFEE CAKE.
Four eggs (reserve the whites of two for frosting), one and one-half cups molasses, the same of sugar, two cups chopped raisins, one-half cup butter, one cup strong cold coffee, one tea spoon salt, two teaspoons soda, one teaspoon each all kinds spices. Mix stiff with flour. This will make two large loaves.--Mrs. L. A. Grover.
* * *
DOUGHNUTS.
One cup sweet milk, one even cup sugar, two eggs, one teaspoon salt, two teaspoons baking powder, two teaspoons melted butter, flour to roll.--Mrs. J. M. Raymond.
* * *
BRIDE'S CAKE.
Whites of twelve eggs, three cups sugar, small cup butter, cup sweet milk, four small cups of flour, half cup cornstarch, two teaspoons baking powder. Flavor to taste.
A cup of thin sliced citron dusted with flour, added to the above, makes a very nice citron cake.--Mrs. A. J. Lampshire.
* * *
WHITE CAKE.
Whites of four eggs, one cup sugar, good half cup butter, cup of milk, three cups of flour, one teaspoon baking powder, one teaspoon of flavoring.
The yolks of the eggs, and the same ingredients make a nice gold cake.--Mrs. McKenzie.
* * *
HARRISON CAKE.
One cup sugar, one-half cup butter, three eggs well beaten, half teaspoon soda stirred in half cup sour milk, two small cups flour. Flavor with lemon or vanilla. Pour in small dripping pan. Bake half an hour.--Miss R. H. Nash.
* * *
SPONGE CAKE.
One cup sugar, two scant cups flour, one-half cup cold water, five eggs beaten separately, one teaspoon baking powder, one teaspoon extract.--Mrs. T. Kyle.
* * *
FIG FILLING FOR CAKE.
One and a half pounds figs chopped fine; boil down with half a cup of water. Cool, then fill the cake.--Mrs. Guilbault.
* * *
FRUIT COOKIES.
Two eggs, one and a third cups brown sugar, two-thirds cup warm water, two-thirds cup butter, even teaspoon soda dissolved in hot water, one cup chopped raisins; salt, cinnamon and cloves. Flour enough to handle easily.--Mrs. C. A. Frear.
* * *
CHOCOLATE FROSTING.
Shave three fourths cup Baker's chocolate, add three-fourths cup sugar beaten with one egg and a tablespoon of cream. Cook over the tea kettle.--Miss Price.
* * *
CHEAP DROP CAKES.
One cup molasses, one cup water, three cups flour, two eggs, one teaspoon soda, butter size of an egg, one teaspoon each cloves, allspice and cinnamon.--Mrs. C. H. Bailey.
* * *
WHITE CAKE.
One cup sugar, one-half cup butter, whites of nine eggs, two and three-fourths cups flour, one-fourth cup cornstarch, one cup milk, one teaspoon baking powder. Flavor with lemon. Beat sugar, butter, flour and milk together, then add eggs and baking powder.--Mrs. C. A. Frear.
* * *
SPICE CAKE.
Yolks of five eggs, one cup sugar, one cup milk, two and a half cups flour, one teaspoon baking powder, butter the size of an egg, a heaping teaspoon of all kinds of spices.--Mrs. C. E. Dodge.
* * *
ANGEL FOOD.
Whites of ten eggs, three-fourths tumbler pulverized sugar, one full tumbler of flour measured and then sifted seven times, three-fourths teaspoon cream tartar sifted in the flour. Lemon extract or bitter almond.--Mrs. T. Kyle.
* * *
GINGER SNAPS.
Mix three teaspoons baking powder with one and a quarter quarts of flour; add to this one-quarter pound sugar, two teaspoons butter, one-half pint molasses, and two tablespoons extract of ginger. Roll very thin and bake in a few minutes. Will soften by being kept.--Mrs. John Alfred.
* * *
PLAIN CAKE FOR LAYERS.
One-half cup butter, three-fourths cup sugar, two eggs, one cup milk, two and a half cups flour after sifting three times, one teaspoon baking powder. Mix butter and yolks thoroughly, add milk, flour and baking powder; lastly, the beaten whites, with a good amount of flavoring.
CREAM FOR LAYER CAKE--Yolks of two eggs, one tablespoon sugar, one teaspoon flour and one teacup milk; boil until it thickens.--Mrs. O. H. Simons.
* * *
WHITE CAKE.
Whites of two eggs beaten to a stiff froth, one cup sugar, piece of butter the size of an egg, one cup milk, two and a half cups flour, teaspoon baking powder. Flavor to taste.--Mrs. C. E. Dodge.
* * *
MARBLE CAKE.
Light Part.--Whites of four eggs, cup of sugar, one-half cup butter, one-half cup sweet milk, one teaspoon baking powder, two and a half cups flour. Flavor with lemon.
Dark Part.--Yolks of four eggs, cup brown sugar, half cup molasses, half cup butter, half cup sour milk, teaspoon soda, two and a half cups flour.
Stir together, dark and light parts, and bake two hours in a slow oven.--Mrs. Taylor.
* * *
DOUGHNUTS.
One cup sour milk, cup and a half C sugar, two teaspoons melted butter, half a teaspoon soda, pinch of salt, flour enough to mix soft dough. Cinnamon to taste.--Mrs. Hugh Parry.
* * *
POUND CAKE.
One and three-fourths cups sugar, half pound butter rubbed to a cream, one pound flour sifted three times, whites of sixteen eggs, one cup walnuts, one teaspoon baking powder.--Mrs. Werner.
* * *
CREAM CAKE.
Whites of three eggs beaten very light, one-fourth cup butter and one cup sugar beaten to a cream, one cup milk, three cups flour, two spoons baking powder. Stir eggs in last and bake in layers.
For the cream, take the yolks of two eggs, one cup milk, one-half cup sugar, two tablespoons cornstarch, butter size of a hickory-nut. Beat the yolks, then add the other ingredients and boil. Flavor to taste when cool. Do not spread on layers until cool.--Mrs. John Alfred.
* * *
RAISIN CAKE.
Take one and a quarter pounds of light dough, a teacup of sugar, one of butter, three eggs, a teaspoon of soda, one pound of raisins, nutmeg or cinnamon to the taste. Bake one hour. Let it rise before being baked.--Mrs. John Alfred.
* * *
COOKIES.
Cup of melted butter, two-thirds cup sour milk, teaspoon soda dissolved in hot water, three eggs well beaten, one and a fourth cups sugar, flour to roll thin, and bake in a quick oven.--Mrs. J. M. Raymond.
* * *
BANANA CAKE.
Two cups sugar, one cup butter, one cup sweet milk, three cups flour, yolks of five eggs, whites of three, two teaspoons baking powder. Bake in layers.
Filling.--Whites of two eggs, one-half pound powdered sugar; spread each layer with the icing. Cut banana thin with silver knife and spread thick over icing. Strawberries may be used the same way.--Mrs. Werner.
* * *
STRAWBERRY SHORT CAKE.
One cup sour milk, very small teaspoon soda, one tablespoon melted butter, little salt, add flour to thicken, and bake in pie tins. Split the cakes and add berries.--Mrs. Guilbault.
* * *
SPONGE CAKE.
Two cups flour, two teaspoons baking powder, six eggs, one cup milk, two cups sugar.--Mrs. John Alfred.
* * *
GINGER SNAPS.
One cup C sugar, one-half cup molasses, one cup boiling water, two eggs, one teaspoon each soda, ginger and cinnamon. Flour enough to roll out well.--Mrs. G. B. Harker.
* * *
DOUGHNUTS.
One coffee cup of not too thick sour cream, or one of sour milk and one tablespoon butter, two eggs, a little nutmeg and salt, one teacup sugar, one small teaspoon soda dissolved. Mix soft.--Mrs. A. J. Lampshire.
* * *
OLD-FASHIONED GINGERBREAD.
One tablespoon soda, one teaspoon pulverized alum, each in one-half cup boiling water. Add one pint New Orleans molasses, one tablespoon ginger, one-half cup butter. Mix soft, roll thin, and bake in a quick oven.--Mrs. Hugh Parry.
* * *
CONFECTIONERY FROSTING.
Take the white of one egg (don't beat it) and stir powdered sugar into it until it is as thick as cold cream, or as thick as it can be spread on the cake. Flavor if desired.
* * *
LAYER CAKE.
TWO CAKES OF THREE LAYERS.
One cup sugar, one-half cup butter, four eggs, one cup milk, four cups flour, two heaping teaspoons baking powder.
CREAM FILLING--One cup milk, half cup sugar; boil one minute. Two heaping tablespoons cornstarch, yolks of two eggs; boil five minutes. When cold add one teaspoon vanilla.
* * *
COOKIES.
One cup C sugar, one cup melted lard, two teaspoons baking powder, one egg; flour enough to roll without sticking.--Mrs. Hugh Parry.
* * *
ICE-CREAM CAKE.
Two cups sugar, scant cup of butter, one cup sweet milk, two cups flour, one cup cornstarch, whites of eight eggs, two teaspoons baking powder sifted in the flour and cornstarch. Cream, butter and sugar, add milk, then flour and cornstarch, and last eggs well beaten. Bake in layers.
ICING FOR THE ABOVE--Whites of four eggs, four cups sugar; pour half pint boiling water on sugar and boil till it candies; pour boiling sugar on the well beaten whites; then beat till it is cold. Flavor with lemon and two teaspoons vanilla. Spread between the cake.--Mrs. Werner.
* * *
GINGER SNAPS.
Bring to a scald one cup of molasses, and stir in one tablespoon soda; pour it while foaming over one cup sugar, one egg and one tablespoon ginger beaten together; then add one tablespoon vinegar and flour enough to roll, stirred in as lightly as possible.--Mrs. Wm. Morris.
* * *
VARIETY CAKE.
Light Part.--Whites of three eggs, one cup sugar, butter size of an egg, half cup sweet milk, one teaspoon baking powder. Flavor with lemon. About two cups flour.
Dark Part.--One-half cup sugar, one-half cup molasses, cup of chopped raisins, yolks of three eggs, one-half teaspoon soda, half a cup of coffee, about two cups flour, spices of all kinds. Bake in square tins. Beat the whites of two eggs with a little sugar, flavor with lemon; this is to be used between the layers, then add enough sugar to frost the top.--Mrs. Hugh Parry.
* * *
COOKIES.
Rub together till white one teacup butter and two of sugar; beat two eggs and stir into the mixture with a little flour. Grate in a nutmeg. Dissolve one teaspoon soda in one cup milk. Add flour to roll easy.--Mrs. H. D. Leonard.
* * *
MACAROONS.
One-half pound grated almonds, one-half pound sugar, one lemon, whites of two eggs. Blanch and chop the almonds, add eggs and sugar, with the juice of lemon. Drop a small quantity on paper greased on the back, which will enable you to take off the pan.--Mrs. Werner.
* * *
COOKIES.
One-half cup cold water, one teacup white sugar, one-half cup butter, one-half cup sweet cream, three eggs, two heaping teaspoons baking powder, one teaspoon lemon extract. Mix well and roll to about one-fourth an inch in thickness. Sprinkle with granulated sugar, cut, and bake in a quick oven.--Mrs. Wm. Morris.
* * *
CREAM PUFFS.
One pint of flour, one large pint of water, one-half pound of melted butter; let the butter stand a few moments till the salt settles to the bottom; eight eggs, grated rind of half a lemon. Set the butter and water on the stove to boil; when it boils add the flour and stir quickly till it comes off from the dish; let it cool, then beat the eggs in one at a time. Drop from the spoon on buttered pans, not too near together. Bake in a quick oven. Sprinkle the puffs with powdered sugar and fill with cream. This will make forty-five puffs.--Mrs. Werner.
* * *
CHOCOLATE ICING.
One tablespoon melted chocolate. One and a half cups sugar boiled to a syrup in two tablespoons water. Add to this while hot the whites of two eggs, and then stir in chocolate.
* * *
JELLY OR CHOCOLATE LAYER CAKE.
Four eggs, half cup sugar, half a cup of flour, in which a teaspoon of baking powder has been well mixed, pinch of salt, half cup of milk or cream put in the last thing.--Mrs. Werner.
* * *
CINNAMON CAKE.
One and a fourth pounds flour, one pound sugar, four eggs, half pound butter, half pound grated almonds, one teaspoon cinnamon, grated rind of one lemon. Stir sugar and eggs for half an hour, then add the butter, almonds, cinnamon, lemon rind and flour. Roll out to the thickness of one-fourth an inch or less. Cut out with cake-cutter and stand over night, and bake the next morning in a moderate oven.--Mrs. Werner.
PUDDINGS AND SAUCES.
SUET PUDDING.
Cup chopped suet, cup molasses, cup sweet milk, three cups flour after it is sifted, cup stoned raisins and a few whole ones, teaspoon soda dissolved in a little boiling water, teaspoon each of cloves and cinnamon, one-half teaspoon nutmeg. Steam until done, at least three hours.
SAUCE FOR SAME--Butter size of an egg, cup of sugar, tablespoon flour. Put all together and pour on boiling water, cook one-half hour. Flavor with brandy, or anything preferred.--Mrs. S. J. Hanna.
* * *
SNOW PUDDING.
One-half box Nelson's gelatine, one pint boiling water, one and a half cups sugar, juice of two lemons. When mixture is cool add beaten whites of eight eggs, and beat until ready to congeal. Tint with fruit coloring, and serve with whipped cream.--Mrs. J. B. Henslee.
* * *
TAPIOCA PUDDING.
Take one-half cup of tapioca, soak over night, put on the stove in the morning; cook up clear, add one cup of sugar, large spoon of butter and raisins. Bake one hour, set away until cool. Serve with cream.--Mrs. Hugh Parry.
* * *
PLUM PUDDING.
Six crackers pounded fine, six eggs, one quart boiling milk, one cup sugar, one-half cup butter. Raisins, currants, citron and spices to taste.--Mrs. W. H. Nash.
* * *
POP-OVERS.
Three eggs, three cups flour, three cups milk, a little salt, butter the size of an egg, one heaping teaspoon baking powder. Beat the whites separate and add last. Bake in small muffin tins in a quick oven.--Mrs. Hugh Parry.
* * *
PLUM PUDDING.
Chop and rub to a cream one-fourth pound of suet, add scant half pound sugar; mix well. Add four well beaten eggs, one grated nutmeg, one-half teaspoon each cloves, mace, and salt, one-half cup brandy, three-fourths cup milk, flour to make a thin batter. Seed and chop one-half pound raisins, wash clean one-half pound currants, cut into thin slices one-half pound citron. Sprinkle fruits with flour to prevent their settling to the bottom of batter. Steam five or eight hours.
SAUCE FOR PUDDING--Cream two cups of butter, add slowly one cup powdered sugar, the unbeaten white of one egg, two tablespoons of wine and one of brandy, one-fourth cup boiling water. Heat until smooth and creamy. Heat the bowl for the creamed butter, and when adding wine do so slowly to prevent curdling. This pudding will keep for a year. As it can be prepared beforehand, it is excellent for Christmas, saving much labor on that busy day.--Mrs. H. C. Dimick.
* * *
CHOCOLATE PUDDING.
One quart milk, three squares Baker's chocolate melted in the milk, two eggs, four large spoons cornstarch, three large spoons sugar. Beat sugar, eggs and cornstarch together, add small teaspoon salt. Cool in a mould. Serve with whipped cream.--Mrs. F. G. Barker.
* * *
INDIAN PUDDING.
One quart milk, one cup white meal or gold dust, one cup sugar, two eggs. Salt. Scald the meal in milk, and bake about two hours slowly.
* * *
QUEEN OF PUDDINGS.
One pint bread crumbs, one quart of new milk, one cup sugar, yolks of four eggs. Bake in slow oven; when done spread with jelly. Whip whites of eggs to stiff froth, add four tablespoons pulverized sugar, spread on top, return to oven and brown. Serve with whipped cream. --Mrs. H. C. Dimick.
* * *
SNOW PUDDING.
One-half package gelatine, soak two hours in one pint cold water; heat without boiling until it is all dissolved; when nearly cold, beat thoroughly with an egg beater, then add the whites of four eggs beaten to a stiff froth, one cup powdered sugar, the juice and grated rind of one lemon. Let it cool. Use the yolks for a soft custard to put around each dish when served.--Mrs. T. Kyle.
* * *
TRANSCENDENTAL PUDDING.
Half a teacup of rice steamed in one quart of milk two hours. Take the yolks of three eggs, grated rind of one lemon, a little salt, sweeten to taste. This is to be stirred into the rice. Butter the pudding dish. Bake. Beat the whites stiff, sweeten with pulverized sugar, flavor with the juice of the lemon. Set in oven and brown lightly.--Mrs. H. D. Leonard.
* * *
SNOW PUDDING.
Pour half a pint boiling water over half a box gelatine; stir until dissolved. Into this squeeze the juice of three lemons, add two cups sugar; beat whites of four eggs to a stiff froth, add gradually to the dissolved gelatine, etc. Beat constantly thirty minutes, until it has the appearance of snow. Dip moulds in cold water, and put the mixture on ice to cool.
CUSTARD FOR THE ABOVE--Three cups milk, three-fourths cup sugar, yolks of four eggs. Flavor with vanilla. Boil the milk and stir in the eggs gradually, being careful not to let it lump.--Mrs. H. C. Dimick.
* * *
BAKED CUSTARD.
Scald one quart of milk, then add four well-beaten eggs; sweeten and flavor to taste. Pour into a pudding dish, and set in a pan of hot water in the oven.
* * *
ORANGE PUDDING.
Peel four oranges, slice very thin, lay in a deep dish with one cup white sugar strewn over it; set it away for an hour.
CREAM FOR SAME--One-half cup flour, three-fourths cup sugar, small piece of butter, yolks three eggs, one half teaspoon essence lemon. Beat these together and pour into one pint boiling water; let it boil a few minutes; pour over the oranges while hot. Beat the whites of the eggs to a stiff froth, add two teaspoons sugar, spread over the top, place in the oven to brown a few minutes. Serve cold.--Mrs. W. H. Nash.
* * *
BAKED CUSTARD.
Beat the yolks of four eggs half an hour; add five ounces pulverized sugar, then one quart cold, new milk; add a teaspoon lemon extract, fill the cups and set them in a pan half filled with warm water. Place the pan in a rather cool oven and gradually increase the heat. In about twenty minutes dip a teaspoon in one of the custards to see if it is firm. Great care is needed in baking custards, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey.--Mrs. Wm. Morris.
* * *
DANDY PUDDING.
One quart sweet milk, two tablespoons cornstarch, five tablespoons sugar, yolks of four eggs. Beat the cornstarch and sugar together, and stir into the milk when boiling; stir until it thickens and is smooth. Flavor with a teaspoon vanilla. Butter the pudding dish. Beat the whites of the eggs to a stiff froth with a little pulverized sugar, pour on the top, put in the oven and bake.--Mrs. H. D. Leonard.
DESSERT.
APPLE MERINGUE.
Pare and stew a few apples just as you would for sauce; take two or three slices of bread, butter them well. Line a bread pan with pie crust, cover with a layer of the apple sauce well sweetened with sugar, next a layer of bread, then of apples. Bake till done. Beat the white of an egg for meringue, spread on top and brown in the oven. Serve with cream or sauce of any kind.--Mrs. Hugh Parry.
* * *
GELATINE CUSTARD.