360 CUSTARDS, CREAMS AND DESSERTS.
gether until there are no lumps and it is thick; flavor with lemon; take from the stove and add the whites of three eggs beaten to a stiff froth.
A Custard for the above. One pint of milk boiled with a little salt in it ; beat the yolks of three eggs with half a cupful of sugar and add to the boiling milk ; stir well, but do not let it boil until the eggs are put in ; flavor to taste.
,^ T JIT BI ANC MANGE.
STEW nice, fresh fruit (cherries, raspberries and strawberries being the best) , or canned ones will do ; strain off the juice and sweeten to taste ; place it over the fire in a double kettle until it boils ; while boil- ing, stir in cornstarch wet with a little cold water, allowing two table- spoonfuls of cornstarch to each pint of juice ; continue stirring until sufficiently cooked; then pour into molds wet in cold water and set away to cool. Served with cream and sugar.
ORANGE CHARLOTTE.
FOB two molds of medium size, soak half a box of gelatine in half a cupful of water for two hours. Add one and a half cupfuls of boiling water and strain. Then add two cupfuls of sugar, one of orange juice and pulp and the juice of one lemon. Stir until the mixture begins to cool, or about five minutes ; then add the whites of six eggs, beaten to a stiff froth. Beat the whole until so stiff that it will only just pour into molds lined with sections of orange. Set away to cool.
STRAWBERRY CHARLOTTE.
MAKE a boiled custard of one quart of milk, the yolks of six eggs and three-quarters of a cupful of sugar ; flavor to taste. Line a glass fruit-dish with slices of sponge cake dipped in sweet cream; lay upon this ripe strawberries sweetened to taste; then a layer of cake and strawberries as before. ,When the custard is cold pour over the whole. Now beat the whites of the eggs to a stiff froth, add a tablespoonful of sugar to each egg and put over the top. Decorate the top with the largest berries saved out at the commencement.
Raspberry charlotte may be made the same way.
�� �
