(seq. 53)

49

Jelly Custards

A. J. Appleton.

Yolks of 3 eggs, 1 tablespoonful of flour wet
with a little cold milk, 1 small cup of sugar,
mix these together. Put 1 quart of new milk
in a kettle, set it in boiling water; when it
is at the boiling point add the eggs, etc.
with vanilla or rose flavoring; stir till it
begins to thicken, then take it out and let
it cool. When cool put it in cups. Beat
the whites of the eggs to a stiff froth with
a tablespoonful of powdered sugar; cover the
top of each cup with this, and in the centre
place a small spoonful of currant jelly.

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Rye and Indian Meal Cakes

To 1 1/2 cups of rye, 1 1/2 cups of Indian meal and
1/2 teaspoonful of cream tartar 1 teaspoonful salt well mixed, add
1/2 teaspoonful of soda dissolved in water, 1/2
cup of molasses and water enough to make
it soft. Bake in a quick oven.

J. T. Haven.

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Gimcracks

The whites of 2 eggs to a cup of sugar. The eggs to be
beaten to a stiff froth, then add the sugar, flavor
to the taste, and drop on paper. Bake.

C. T. Farnham.