366 CUSTARDS, CREAMS AND DESSERTS.
CREAM PIE.
MAKE two cakes as for Washington pie, then take one cup of sweet cream and three tablespoonfuls of white sugar. Beat with egg-beater or fork till it is stiff enough to put on without running off and flavor with vanilla. If you beat it after it is stiff it will come to butter. Put between the cakes and on top.
DESSERT PUFFS.
PUFFS for dessert are delicate and nice ; take one pint of milk and cream each, the whites of four eggs beaten to a stiff froth, one heap- ing cupful of sifted flour, one scant cupful of powdered sugar, add a little grated lemon peel and a little salt ; beat these all together till very light, bake in gem-pans, sift pulverized sugar over them and eat with sauce flavored with lemon.
PEACH CAKE FOR DESSERT.
BAKE three sheets of sponge cake, as for jelly cake; cut nice ripe peaches in thin slices, or chop them; prepare cream by whipping, sweetening and adding flavor of vanilla, if desired; put layers of peaches between the sheets of cake ; pour cream over each layer and over the top. To be eaten soon after it is prepared.
FRUIT SHORT-CAKES.
FOR the recipes of strawberry, peach and other fruit short-cakes, look under the head of BISCUITS, EOLLS AND MUFFINS. They all make a very delicious dessert when served with a pitcher of fresh sweet cream, when obtainable.
SALTED OR ROASTED ALMONDS.
BLANCH half a pound of almonds. Put with them a tablespoonful of melted butter and one of salt. Stir them till well mixed, then spread them over a baking-pan and bake fifteen minutes, or till crisp, stirring often. They must be bright yellow-brown when done. They are a fashionable appetizer and should be placed in ornamental dishes at the beginning of dinner, and are used by some in place of olives, which, however, should also be on the table, or some fine pickles may take their place.
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