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add a cupful add half almonds apples BAVARIAN CREAM beaten yolks buttered baking-dish cake chocolate cinnamon cool cornstarch rubbed smooth Cream half cupful of butter cupful of cream cupful of milk cupful of powdered cupful of sugar cupfuls of flour currants custard double boiler flavoring to taste flour sifted fold four eggs grated nutmeg grated rind half a cupful half a package half a teaspoonful Hard Sauce hour jelly Lemon Jelly little cold milk meringue moderate oven molasses one-half cupfuls orange package of gelatine pastry peaches pinch of salt pound powdered sugar preferred sauce PUDDING PUDDING—I puffed and brown quart of milk raisins Serve cold sifted flour six eggs soaked and dissolved spoonfuls sprinkle with powdered stiffly beaten whites stirring constantly syrup tablespoonful of butter tablespoonfuls of sugar tapioca teaspoonful of baking-powder teaspoonful of soda teaspoonful of vanilla Thicken three cupfuls three tablespoonfuls whipped cream yolks of three
Page 280 - Thicken with a tablespoonful of flour rubbed smooth in a little cold milk.
Page 472 - ... fold in the stiffly beaten whites of the eggs; turn into a buttered baking-dish and bake in moderate oven until the puff has risen and become brown.
Page 354 - SOUFFLE—Only very tender asparagus should be used. Cut it fine and boil tender in salted water. Add the well beaten yolks of four eggs, one tablespoonful of soft butter, a saltspoon of salt and a little pepper. Then fold in the stiffly beaten whites of the eggs and bake in a steady oven. Canned asparagus can be substituted for fresh. CABBAGE SOUFFLE—Chop a solid white head of cabbage and cook in salted water until tender.
Page 383 - Pour into a buttered baking-dish and bake in a quick oven. Beat the whites of the eggs to a stiff froth, add half a cupful of powdered sugar, pile roughly over the top, and brown in the oven.
Page 489 - Stir over the fire until it leaves the sides of the pan; take from the fire, cool, and form into rolls three inches long and one in diameter.
Page 462 - Turn into a serving-dish and cover with a meringue made of the whites of three eggs beaten to a stiff froth and sweetened with half a cupful of powdered sugar.
Page 282 - Bake with one crust, and, when done, cover with a meringue made of the stiffly beaten whites of two eggs and three tablespoonfuls of sugar.