FLAVORINGS FOR DESSERTS AND PUDDINGS.

FLAVORINGS FOR DESSERTS AND PUDDINGS.

ALMOND SAUCE.
Heat a pint of rich milk in the inner cup of a double boiler, placed directly upon the stove. When the milk is boiling, stir into it a heaping tablespoonful of flour, which has been rubbed to a cream in a little cold milk. Boil rapidly until thickened, stirring constantly; then add three tablespoonfuls of almondine; place in the outer boiler, and cook for five or ten minutes longer.

ALMOND PASTE.
Blanch the nuts, then allow them to dry thoroughly, and pound in a mortar to a smooth paste. They can be reduced much easier if dried for a day or two after blanching. During the pounding, sprinkle with a few drops of cold water, white of egg, rose water, or lemon juice, to prevent them from oiling.

CARAMEL SAUCE.
Stir a cup of sugar in a saucepan over the fire until melted and lightly browned. Add one cup of boiling water, and simmer ten minutes.

COCOANUT FLAVOR.
Cocoanut, freshly grated or desiccated, unless in extremely fine particles, is a very indigestible substance, and when its flavor is desired for custards, puddings, etc., it is always better to steep a few tablespoonfuls in a pint of milk for twenty minutes or a half hour, and strain out the particles. The milk should not be allowed to boil, as it will be likely to curdle. One tablespoonful of freshly grated cocoanut or two of the desiccated will give a very pleasant and delicate flavor; and if a more intense flavor is desired, use a larger quantity.

COCOANUT SAUCE.
Flavor a pint of new milk with cocoanut. Skim out the cocoanut, and add enough fresh milk to make one pint. Heat the milk to boiling, add two tablespoonfuls of sugar, thicken with two even spoonfuls of cornstarch, and proceed in the same manner as for Mock Cream.

CREAM SAUCE.
Beat together two thirds of a cup of sugar, one tablespoonful of thick, sweet cream, and one egg. Wet half a teaspoonful of cornstarch with a little milk, and stir in with the mixture; then add five tablespoonfuls of boiling milk, stirring rapidly all the time. Pour into the inner cup of a double boiler; have the water in the outer cup boiling, and cook five minutes. Flavor to taste.

CRANBERRY PUDDING SAUCE.
To a quart of boiling water add two cups of sugar, and when well dissolved, one quart of carefully sorted cranberries. Mash the berries as much as possible with a silver spoon, and boil just seven minutes. Turn through a colander to remove skins, cool and serve.

CUSTARD SAUCE.
Rub two teaspoonfuls of flour to a smooth paste with half a cup of new milk. Heat two and a half cups of fresh milk in a double boiler to scalding, then stir in the braided flour; heat again, stirring constantly till just to the boiling point, but no longer; remove from the stove and cool a little. Beat together one egg, three tablespoonfuls of sugar, and a little lemon rind for flavoring. Turn the hot milk over this, a little at a time, stirring briskly meanwhile. Return the whole to the double boiler, and cook, stirring frequently, until when a spoon is dipped into the custard a coating remains upon it. Then remove at once from the fire. If the spoon comes out clean, the custard is not sufficiently cooked.

EGG SAUCE -1
Separate the yolks and whites of three eggs. Beat the whites to a stiff froth, and stir in very gently, so as not to let the air out of the beaten whites, one cup of powdered sugar and a teaspoonful of vanilla or lemon flavoring powder. Lastly, stir in carefully the beaten yolks of the eggs, and serve at
once.

EGG SAUCE -2
Beat the whites of three eggs to a stiff froth with one half cup of sugar. Add three tablespoonfuls of lemon juice and one of water. Serve at once.

FRUIT CREAM.
Take the juice pressed from a cupful of fresh strawberries, red raspberries, or black caps, add to it one third of a cup of sugar, and place in the ice chest till chilled. Set a cup of sweet cream also on ice till very cold. When thoroughly cold, whip with an egg beater till the froth begins to rise, then add to it the cold fruit juice and beat again. Have ready the white of one egg beaten to a stiff froth, which add to the fruit cream, and whip till no more froth will rise. This makes a delicious dressing for simple grain molds and blancmanges, but is so rich it should be used rather sparingly. Serve as soon as possible after being prepared. Fruit syrup, in the proportion of two or three tablespoonfuls to the pint of cream, may be used in the same manner when the fresh juice is not available. The juice of orange, quince, and pineapple may also be used in the same manner as that of berries.

FRUIT SAUCE -1
Heat a pint of red raspberry, currant, grape, strawberry, apricot, or any other fruit juice to scalding, and stir in a tablespoonful of cornstarch previously rubbed to a cream with a little cold water. Cook till it thickens; then add sugar according to the acidity of the fruit. Strain and cool before using. If fruit juice is not available, two or three tablespoonfuls of pure fruit jelly may be dissolved in a pint of hot water and used instead of the juice. A mixture of red and black raspberry juice, or currant and raspberry, will be found acceptable for variety.

FRUIT SAUCE -2
Mash a quart of fresh berries, add one cup of sugar, beat very thoroughly together, and set away until needed. Just before it is wanted for serving, turn into a granite fruit kettle and heat nearly to boiling, stirring constantly to avoid burning. Serve hot with hot or cold puddings, or molded desserts.

FRUIT COLORING
For ornamenting the meringues of puddings and other desserts, take a little of the fresh juice of cranberries, red raspberries, currants, black raspberries, grapes, or other colored juices of fruits, thicken it stiff with the sugar, spread on a plate to dry, or use at one. It may be colored yellow with
orange peel strained through a cloth, or green with the juice of spinach. Sugar prepared in this manner is quite as pretty and much more wholesome than the colored sugars found in market, which are often prepared with poisonous chemicals.

FOAMY SAUCE.
Beat one egg or the whites of two very thoroughly with one half cup of sugar and a little grated lemon rind. Pour on this very slowly, stirring constantly to make it smooth, one cup of boiling milk, part cream if it can be afforded. If the whites alone are used, they should not be beaten stiff. If preferred, the lemon may be omitted and a tablespoonful or two of currant juice or quince jelly added last as flavoring.

LEMON PUDDING SAUCE.
Heat to boiling, in a double boiler, a pint of water in which are two slices of lemon, and stir into it a dessertspoonful of cornstarch; cook four to five minutes, or until it thickens. Squeeze the juice from one large lemon, and mix it with two thirds of a cup of sugar. Add this to the cornstarch mixture, and allow the whole to boil up once, stirring constantly; then take from the fire. Leave in the double boiler, surrounded by the hot water, for ten minutes. Cool to blood heat before serving.

MOCK CREAM.
Heat a pint of fresh, unskimmed milk in a double boiler. When the milk is boiling, stir in two tablespoonfuls of sugar, and two even tablespoonfuls of cornstarch which has first been rubbed smooth in a very little cold milk. Bring just to a boil, stirring constantly; then pour the hot mixture, a little at a time, beating thoroughly all the while, over the well-beaten white of one egg. Put again into the double boiler, return to the fire, and stir till it thickens to the consistency of cream.

MOLASSES SAUCE.
To one half cup of molasses, add one half cup of water, and heat to boiling. Thicken with a teaspoonful of flour rubbed to a cream with a little cold water. Serve hot.

ORANGE SAUCE.
Squeeze a cupful of juice from well-flavored, sour oranges. Heat a pint of water, and when boiling, thicken with a tablespoonful of cornstarch. Add the orange juice, strain, and sweeten to taste with sugar that has been flavored by rubbing over the yellow rind of an orange until mixed with the oil in the
rind. If a richer sauce is desired, the yolk of an egg may be added lastly, and the sauce allowed to cook until thickened.

ORANGE AND LEMON FLAVOR.
Orange or lemon flavor may be obtained by steeping a few strips of the yellow part of the rind of lemon or orange in milk for twenty minutes. Skim out the rind before using for desserts.

Care should be taken to use only the yellow part, as the white will impart a bitter flavor. The grated rind may also be used for flavoring, but in grating the peel, one must be careful to grate very lightly, and thus use only the outer yellow portion, which contains the essential oil of the fruit. Grate evenly, turning and working around the lemon, using as small a surface of the grater as possible, in order to prevent waste. Generally, twice across the grater and back will be sufficient for removing all the yellow skin from one portion of a lemon. A well-grated lemon should be of exactly the same shape as before, with no yellow skin remaining, and no deep scores into the white. Remove the yellow pulp from the grater with a fork.

PEACH SAUCE.
Strain the juice from a well-kept can of peaches. Dilute with one half as much water, heat to boiling, and thicken with cornstarch, a scant tablespoonful to the pint of liquid.

PLAIN PUDDING SAUCE.
Thicken one and one half cups of water with one tablespoonful of cornstarch; boil a few minutes, then stir in two thirds of a cup of sugar, and one half cup of sweet cream. Take off the stove, and flavor with a little rose, vanilla, or lemon.

RED SAUCE.
Pare and slice a large red beet, and simmer gently in three cups of water for twenty minutes, or until the water is rose colored, then add two cups of sugar, the thin yellow rind and juice of one lemon, and boil until the whole is thick syrup. Strain, add a teaspoonful of rose water or vanilla, and serve.

ROSE CREAM.
Remove the thick cream from the top of a pan of cold milk, taking care not to take up any of the milk. Add sugar to sweeten and a teaspoonful or two of rose water. Beat with an egg beater until the whole mass is thick. Good thick cream, beaten in this manner, makes nearly double its original quantity.

SAGO SAUCE.
Wash one tablespoonful of sago in two or three waters, then put it into a saucepan with three fourths of a cup of hot water, and some bits of lemon peel. Simmer gently for ten minutes, take out the lemon peel, add half a cup of quince or apricot juice; and if the latter, the strained juice of half a lemon, and sugar to taste. Beat together thoroughly.

WHIPPED CREAM SAUCE.
Beat together with an egg beater until of a stiff froth one cup of sweet cream which has been cooled to a temperature of 64 deg. or less, one teaspoonful of vanilla or a little grated lemon rind, and one half cup of powdered white sugar, and the whites of one or two eggs. The sauce may be variously flavored with a little fruit jelly beaten with the egg, before adding to the cream.

STRAWBERRY Recipes

STRAWBERRY SHORTCAKE.
For strawberry shortcake, either a biscuit or a plain-cake mixture may be used, some persons preferring the one and other persons the other. This may be made in a large cake and then cut into pieces and the crushed berries inserted between the halves. This dish may be made more attractive in appearance if a few of the finest berries are saved and used as a garniture.

1 qt. strawberries
1 c. sugar
Biscuit or plain cake dough

Mash or chop the berries, add the sugar to them, and let them stand until the sugar has dissolved. Bake the biscuit or plain-cake dough in a single thick layer or, if desired, bake it in individual cakes, cutting the biscuit dough with a cookie cutter and putting the cake mixture in muffin pans. Remove from the pan, cut in two with a sharp knife, and spread half of the berries over the lower piece. Set the upper piece on the berries. In the case of the large cake, sprinkle powdered sugar over the top and then on this arrange a number of the largest and finest of the berries as a garniture. Cut in pieces of the desired size and serve with or without either plain or whipped cream. In preparing the individual cakes, spread a spoonful or two of the crushed berries over the top, and serve with whipped cream.

STRAWBERRY ICE CREAM

1 quart cream Strawberry
1 quart cream
1 cup sugar
1 tablespoon vanilla extract

Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add remainder of cream and vanilla. Add one quart of berries which have been washed, hulled, crushed and slightly sweetened. Then Freeze it.

STRAWBERRY PUDDING
Cook a quart of ripe strawberries in a pint of water till well scalded. Add sugar to taste. Skim out the fruit, and into the boiling juice stir a scant cup of granulated wheat flour previously rubbed to a paste with a little cold water; cook fifteen or twenty minutes, pour over the fruit, and serve cold with cream sauce.

STRAWBERRY MOUSSE

1 quart strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream

Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4 hours. Raspberries, peaches, shredded pineapple, or other fruit can be substituted for strawberries.

STRAWBERRY SAGO PUDDING.
Soak a small cup of sago an hour in just enough water to cover. Drain off any water that may not be absorbed. Mix two thirds of a cup of sugar with this sago, and stir all into a quart of boiling water. Let it boil until the sago is perfectly transparent and pour in a pint of nicely hulled strawberries.
Turn into molds to cool, or serve warm with cream, as preferred. Tapioca can be used instead of sago, but needs longer soaking. Raspberries, stoned cherries, or currants can be used in place of strawberries.

RAISINS WITH CORNSTARCH

RAISINS WITH CORNSTARCH
Measure out one pint of rich milk. Rub two tablespoonfuls of cornstarch perfectly smooth with a little of the milk, and heat the remainder to boiling, adding to it a tablespoonful of sugar. Add the braided cornstarch, and let it cook until it thickens, stirring constantly. Then add a half cup of raisins which have been previously steamed. This may be served hot with sugar and cream, or turned into cups and molded,
and served cold with lemon, orange, or other fruit sauce for dressing.

RASPBERRY Recipes

RED-RASPBERRY WHIP
1 qt. raspberries
1 c. powdered sugar
2 egg whites

Put the raspberries, sugar, and egg whites into a bowl. Mash the berries before starting to whip. Beat the mixture with an egg whip until it is reduced to a pulpy mass and is stiff and fluffy. Pile lightly into a bowl, chill, and serve with ladyfingers or sponge cake.

RASPBERRY SHORTCAKE.
Either black or red raspberries make a delicious shortcake when combined with a cake or a biscuit mixture.

1 qt. raspberries
1 c. sugar
Biscuit or plain-cake dough

Mash or chop the berries, as preferred, and add the sugar to them. Bake the biscuit or plain-cake dough in a single, thick layer, and when it has been removed from the pan split it into halves with a sharp knife. Spread half the berries between the two pieces of biscuit or cake and the remaining half on top. Cut into pieces of the desired size and serve with plain or whipped cream.

QUINCES Recipes

QUINCES
QUINCES are one of the non-perishable fruits. They mature late in the fall and may be kept during the winter in much the same way as apples. While quinces are not used so extensively as most other fruits, there are many uses to which they may be put and much can be done with a small quantity. As their flavor is very strong, a small quantity of quince pulp used with apples or some other fruit will give the typical flavor of quinces.

QUINCES (BAKED)
Pare and remove the cores. Fill the cavities with sugar, put in a shallow earthen dish, and add water to cover the bottom; bake till soft, basting often with the syrup. If the syrup dries out before the fruit is perfectly tender, add a little more hot water.

STEWED QUINCES AND APPLES.
The combination of quinces and apples is very delicious. Sweet apples, which are difficult to use as a cooked fruit because of a lack of flavor, may be combined very satisfactorily with quinces, for the quinces impart a certain amount of their strong flavor to the bland apples and thus the flavor of both is improved.

1 qt. sweet apples
1 pt. quinces
1 lb. sugar
1 c. water

Wash, peel, core, and quarter the fruit. Add the sugar to the water and place over the fire until it conies to a rapid boil. Then add the quinces and cook until they are partly softened. Add the sweet apples and continue the cooking until both are tender. Remove from the fire, cool, and serve.

PEARS Recipes

PEARS
PEARS, like apples, come in summer and winter varieties. A number of the small varieties of pears are much used for pickling. Pears are most valuable when they are canned and used for sauce. It is usually advisable to pick pears before they are entirely ripe, for then they may be kept for a considerable length of time and will ripen slowly.

PEARS (BAKED)
Hard pears make an excellent dessert when baked. Pare, halve, remove seeds, and place in a shallow earthen dish, with a cup of water to each two quarts of fruit. If the pears are sour, a little sugar may be added. Bake, closely covered, in a moderate oven until tender. Serve with sugar and cream. Tart pears are the best for baking, as the sweet varieties are often tasteless.

PEARS WITH PEACHES
Pick out the finest, and wipe the wool from the peaches. Edge a plate with uniform sized leaves of foliage plant of the same tints as the fruit, and pile the fruit artistically upon it, tucking sprays or tips of the plant between. Bits of ice may also be intermingled. Yellow Bartlett pears and rosy-cheeked peaches arranged in this way are most ornamental.

PEACHES Recipes

PEACHES
PEACHES may be divided into two general classes: those having a yellow skin and those having a white skin. In each of these classes are found both ‘clingstone’ and ‘freestone’ peaches; that is, peaches whose pulp adheres tightly to the seed, or stone, and those in which the pulp can be separated easily from the stone.

PEACH CREAM.
Pare and stone some nice yellow peaches, and mash with a spoon or press through a colander with a potato masher. Allow equal quantities of the peach pulp and cream, add a little sugar to sweeten, and beat all together until the cream is light. Serve in saucers or glasses with currant buns. A banana cream may be prepared in the same manner.

PEACH MERINGUE.
To every pint of stewed or canned peaches, sweetened to taste, stir in the beaten yolks of two eggs. Bake in a deep pudding dish fifteen minutes, then cover with the whites of the two eggs beaten till very light with two tablespoonfuls of sugar. Brown in the oven, and serve cold with whipped cream. For peaches, substitute any other stewed fruit desired.

PEACH TAPIOCA.
For this will be needed a quart of nicely canned peaches, a cup of tapioca, and from one half to three fourths of a cup of sugar, according to the sweetness of the peaches. Soak the tapioca over night in just enough water to cover. When ready to cook, put in a double boiler with three cups of water, and
cook for an hour. Remove from the fire and add to it the juice from the peaches, of which there should be a cup and a half, which has been secured by draining the peaches in a colander, and stir it well into the tapioca. Place a layer of this mixture in an oiled pudding dish, add the peaches, cover with the remainder of the tapioca, and bake for an hour in a moderate oven.

STEWED PEACHES.
Fresh stewed peaches make a very desirable dessert to serve with simple cake or cookies. Children may very readily eat such dessert without danger of digestive disturbances. Adding a tablespoonful of butter to the hot stewed peaches and then serving them over freshly made toast makes a delightful breakfast dish. The cooked peaches may also be run through a sieve, reheated with a little flour or corn starch to thicken them slightly, and then served hot on buttered toast.

1-1/2 qt. peaches
1 lb. sugar
1 c. water

Peel the peaches, cut into halves, and remove the seeds. Put the sugar and water over the fire to cook in a saucepan and bring to a rapid boil. Add the peaches and cook until they may be easily pierced with a fork.

PRUNES Recipes

STEWED PRUNES.
PRUNES are the dried fruit of any one of several varieties of plum trees and are raised mostly in Southern Europe and California. In their fresh state, they are purple in color, but they become darker during their drying. A simple way in which to prepare prunes is to stew them and then add sugar to sweeten them. Stewed prunes may be served as a sauce with cake of some kind or they may be used as a breakfast fruit.

1 lb. prunes
1 c. sugar

Look the prunes over carefully, wash them thoroughly in hot water, and soak them in warm water for about 6 hours.
Place them on the stove in the same water in which they were soaked and which should well cover them. Cook slowly until they can be easily pierced with a fork or until the seeds separate from the pulp upon being crushed. Add the sugar, continue to cook until it is completely dissolved, and then remove from the stove and cool. If desired, more sweetening may be used or a few slices of lemon or a small amount of lemon peel may be added to give an agreeable flavor.

STUFFED PRUNES.
After prunes have been stewed, they may have the seeds removed and then be filled with peanut butter. Stuffed in this way and served with whipped cream or merely the prune juice, they make an excellent dessert. Select prunes of good size and stew them according to the directions just given, but remove them from the fire before they have become very soft. Cool and then cut a slit in each one and remove the seed. Fill the cavity with peanut butter and press together again. Serve with some of the prune juice or with whipped cream.

PRUNE WHIP.
A very dainty prune dessert can be made from stewed prunes by reducing the prunes to a pulp and then adding the whites of eggs.

1 c. prune pulp
1/4 c. powdered sugar
2 egg whites
Whipped cream

Make the prune pulp by removing the seeds from stewed prunes and forcing the prunes through a sieve or a ricer.
Mix the powdered sugar with the pulp. Beat the whites of the eggs until they are stiff and then carefully fold them into the prune pulp. Chill and serve with whipped cream.

PRUNE DESSERT.
Prepare some prune marmalade. Put in a square granite-ware dish, which place inside another dish containing hot water, and cook it in a slow oven until the marmalade is dry enough to retain its shape when cut with a knife. If desired add a meringue as for baked sweet apple dessert, dotting the top with pink sugar. Serve in squares in individual dishes.

PLUMS Recipes

PLUMS
PLUMS are among the very strong acid fruits. Some varieties of them seem to be more tart after they are cooked than before, but, as already explained, this condition is due to the fact that the acid contained in the skin and around the seeds is liberated during the cooking. This fruit, of which there are numerous varieties, is generally used for canning, preserving, etc.

Plums make a most artistic fruit piece, served whole and arranged with bunches of choice green grapes, in a basket or glass dish. A fine edge may be made from the velvety leaves of dark purple foliage plants.

STEWED PLUMS.
Because of the many varieties of plums with their varying degrees of acidity, it is difficult to make a recipe with a quantity of sugar that will suit all kinds. The recipe given here is suitable for medium sour plums, such as egg plums and the common red and yellow varieties. Damsons and green gages will probably require more sugar, while prune plums may require less.

1-1/2 qt. plums
1 lb. sugar
3/4 c. water

Wash the plums and prick each one two or three times with a fork. Bring the sugar and water to the boiling point and, when rapidly boiling, add the plums. Cook until they are tender, remove from the fire, cool, and serve.

PLUM PUDDING -1
Soak a small loaf of bread; press out every drop of water, work into this one cup of suet shaved very fine, the yolks of six eggs, one cup of currants, one cup of raisins seeded, one-half cup of citron shredded fine, three-quarters cup of syrup, one wineglass of brandy, one cup of sifted flour and the stiffly-beaten whites of eggs last. Boil four hours in greased melon mold.

PLUM PUDDING -2
To one pound of currants add one pound of raisins, one pound of shred suet, one pound flour (or half a pound bread crumbs and half a pound of flour), a quarter of a pound of candied orange and lemon peel, a little citron cut thin, half a pound of moist sugar; mix all well together as each article is added, then stir in six beaten eggs and a glass of brandy, beat the pudding well for half an hour, let it stand some time, then put it into a basin and boil six or seven hours in plenty of water; it should be seasoned according to taste with ginger, nutmeg, cloves, &c. Serve with sifted sugar or whites of eggs beaten to a froth.

PINEAPPLES Recipes

PINEAPPLES
The food value of pineapples is slightly lower than that of oranges and apples. However, pineapples have a great deal of flavor, and for this reason they are very valuable in the making of desserts, preserves, marmalades, and beverages of various kinds. It is said that the combination of pineapple and lemon will flavor a greater amount of food than any other fruit combined.

The pineapple when fresh and ripened to perfection, is as mellow and juicy as a ripe peach, and needs no cooking to fit it for the table. Of course it must be pared, and have the eyes and fibrous center removed. Then it may be sliced in generous pieces and piled upon a plate, or cut into smaller portions and served in saucers. No condiments are necessary; even the use of sugar detracts from its delicate flavor. Pineapples found in our Northern markets are, however, generally so hard and tough as to require cooking, or are valuable only for their juice, which may be extracted and used for flavoring other fruits. When sufficiently mellow to be eaten raw, they are usually so tart as to seem to require a light sprinkling of sugar to suit most tastes. Pineapples pared, cut into dice or small pieces, lightly sprinkled with sugar, to which just before serving, a cup of orange juice is added, form a delicious dish.

PINEAPPLE PUDDING -1
Butter a pudding-dish and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin a large pineapple, place in the dish first a layer of pineapple, then strew with sugar, then more pineapple, and so on until all is used. Pour over a small teacupful of water and cover with slices of cake which have been dipped in cold water; cover the whole with a buttered plate and bake slowly for two hours.

PINEAPPLE PUDDING -2
One of the most satisfactory desserts made from pineapple is the pudding given here. It is in reality a corn-starch pudding in which grated pineapple is used for the flavoring.

2-1/2 c. scalded milk
1/3 c. corn starch
1/2 c. sugar
1/4 tsp. salt
1/4 c. cold milk
1-1/2 c. grated pineapple, canned or fresh
2 egg whites

Scald the milk by heating it over the fire in a double boiler. Mix the corn starch, sugar, and salt, and dissolve in the cold milk. Add to the scalded milk in the double boiler and cook for about 15 or 20 minutes. Remove from the fire and add the grated pineapple from which all juice has been drained. Then fold in the whites of the eggs beaten stiff. Pour into molds previously dipped in cold water,
allow to cool, and serve with cream.