Soft-Boiled Custard

Put a quart of rich milk in a double boiler over the fire with a third of a vanilla bean, split in half, and sugar to taste. Beat the whites of six eggs to a stiff froth, add three heaping teaspoonfuls of granulated sugar, and when the milk comes to the boiling point drop the whites of eggs into it by tablespoon-fuls in egg-shape, turn them over in the hot milk for a few seconds, repeat until all are done, drain them and return the milk to the saucepan. Beat the six egg yolks to a light cream, turn the hot milk over it gradually and pour the custard back into the boiler; return to the fire and stir vigorously until it thickens and is smooth to the taste. Remove from the fire, pour at once into a bowl, add a little salt, and set aside to cool. Then put on the ice and at serving time turn into a glass bowl, arrange the whites of eggs on top and serve with sponge cake.

A Simple Dessert

A loaf of stale sponge cake - one that has been baked in a border mould looks pretty. Saturate the cake with orange juice to which has been added a little lemon. Stick the cake over with blanched almonds and fill the center with whipped cream. If the cake is a plain loaf, pile the cream around it.

Ginger Cream

Soak a quarter of a box of gelatine in half a cup of milk for half an hour, then place the bowl over steam until the gelatine is perfectly dissolved. Add to it four ounces of granulated sugar and a pint of whipped cream, two tablespoonfuls of preserved ginger chopped fine, two tablespoonfuls of the ginger syrup and a tablespoonful of almonds blanched and chopped very fine. Stir until it begins to thicken, pour into a mould and set on the ice. Serve in a glass dish and powder the top with chopped almonds.

Graham Pudding

Two cups of Graham flour, one cup of milk, one cup of Porto Rico molasses, one cup of raisins stoned and slightly chopped, one egg, one even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half teaspoonful of cloves, a little nutmeg, if liked, and a small pinch of salt. Flour the raisins with a little white flour, mix all the ingredients thoroughly together, butter a mould and steam three hours. Serve with a sauce. If there should be any of the pudding left over, it can be used by cutting in slices half an inch thick, each piece dipped in milk, in which an egg has been stirred, fried brown in a little butter, and served hot with a sauce.

Nalesneky (A Russian Recipe)

Beat three yolks of eggs light, add to it half a cup of milk, half a cup of water, one cup of flour, and a little salt, mix until smooth, then stir in the whites of three eggs beaten to a stiff froth. Have some melted butter, brush over the bottom of a frying pan and pour a little of the batter into it, let it cover the bottom of the pan without being thicker than paper, let it brown, turning it to brown the other side, spread with any jelly preferred, fold in half and fold again, making a wedge-shaped cake. Use all the batter in this way, and serve hot. It would be well to have two spiders in use.