SOME DAINTIES.

Taranaki Herald, Volume XL, Issue 9195, 24 September 1891, Page 4

SOME DAINTIES.

Bohemian Cream. — Four ounces of any fruit you choose,' which has been stoned, soft and sweetened. Pass (the fruit through a sieve, and add one and a half ounces, of rrtelted or "dissolved isin^glass to a half-pint of fruit ; mix it well together, then whip .a pint of riyh cream, and.add the fruit and isinglass gradually to it. Then pour it allinto.a mould ; set it on ice, or in a cool place, and when hardened or set, dip the mould a moment in warmjwater, and turn, it out ready for the table.- ' ...'•■. ■ ; i Indian Corn Biscuit. — One quart of coin meal, one pint of w.heat floiir sifted together, and stirred jnfo three pints of milk i add a- teaspbdnful of salt. Beat fou r, ,' eggs,' .f fie 1 yolks. and whites sepal rately, as for sponge cakes. First, stir the yolks into the batter - t .then add the! whites'and a small feaspoonful of sodi the last thing. > Have ready buttered some cups or small pans ; nearly fill them with the batter, and,set into the hot overt immediately." ' Bake" fast, and turn from the cup as soon 'a's* done,' and serve immediately. They' should puff up so as to more than fill the cups. , ■ i Apple Roly-pqiA\ — £3hred very finely 6oz. of beef suet, and mix with lib. of flour. Make into- a paste with half a pint' of water. Roll it out about the third of an inch thick, and Bin. to ioin. wide. Spread over, rather thickly, 3lb. of apples boiled to a pulp, and sweetened and flavoured. Leave lialf-an-inch of the edges untouched with fruit. Roll rourid, fasten the ends securely, tie the pudding" in' a floured cloth and- boil. Serve with sweet sau'eei Time to boil, one hour and and-a half. A Quaint Old Sweet.— Make some good custard, flavoured with .vanilla and stiffened with a little gelatine, and when properly thickened over the fire pour this into, a glass dish (an old,- or for that matter anew, Japanese punchbowl looks best), and let it set. When set firm, whip the whites of two eggs to a stiff froth with 2oz. finely-grated chocolate a la vanille, and pile it up in the centre of the bowl. If liked, jelly can be used instead of the custard, and the whip of an egg can be coloured and flavoured to taste. It makes an exceedingly pretty'supper dish, as does also beit jane, a Maux version of curds and whey, served in large bowls.