Page:Everyday Luncheons.djvu/222

From Wikisource
Jump to navigation Jump to search
This page has been proofread, but needs to be validated.
212
Everyday Luncheons

minutes in boiling water, then drain and dry. Add one cupful of cream to the cocoanut and sweeten to taste. Stir in gradually a cupful of rich milk. Add gradually the whites of four eggs beaten to a stiff froth, flavor with nutmeg and cinnamon, and bake according to directions given above. Serve cold with a sprinkle of granulated sugar in each cup.

BORDEAUX PUDDING

Cut a sponge cake into three layers, spread with jam, put together again, cover with whipped cream, sweetened and flavored, and sprinkle with chopped nuts. Serve on a platter.

CHOCOLATE PUDDING

One cupful of stale bread-crumbs and enough milk to make a smooth paste when boiled. Add a heaping tablespoonful of butter, a heaping tablespoonful of cocoa, sugar to taste, and a few drops of vanilla. Take from the fire and add three eggs beaten separately, first the yolks, then the whites beaten to a stiff froth. Put into a buttered pudding-dish and bake carefully. Serve with cream, either whipped or plain.

CHOCOLATE BLANC MANGE

One pint of milk, two eggs, a pinch of salt, two tablespoonfuls of sugar, two tablespoonfuls