Evening Republican, Volume 15, Number 76, Rensselaer, Jasper County, 30 March 1911 — TO MAKE RASPBERRY FLOAT [ARTICLE]

TO MAKE RASPBERRY FLOAT

Various Method* of Preparation, and All Are Declared to Be Acceptable to the Palate. ft No.j I—Made1 —Made a boiled custard with 1 pint of milk, yolks of 3 eggs, % cup sugar, pinch of salt. Beat yolks till light, add sugar and salt and heat again. Slowly stir in by turning egg beater with slow, even turns the milk which has been heated to the boiling point Set over the fire and stir till it begins to thicken. Be careful to remove from heat now, or fit may whey. If it does whey, beat briskly with beater and it come smoother again. If not, the taste will not be affected but the dessert will not look as pretty. When cool flavor highly with raspberry extract. 2—Make a custard like 1, but thicker by adding 1 dessert spoon bread flour to the sugar before .mixing it with the egg. When serving time comes thin this chilled custard down to a semithick one with raspberry sirup or fresh raspberry juice. « Raspberry Float lll—Fill individual serving dishes with preserved raspberries, or better with fresh berries, mashed just enough to make a little juice, and all well sweetened and chilled. Fluff used for each basis —Beat the whites of 3 eggs to a standing dry fluff, add nip of salt and 1 sugar spoon of sugar. Beat well. Flavor with lemon, vanilla or raspberry, or mixture of lemon and raspberry extract, to suit taste. Extracts so vary it is difficult to tell exactly. A general rule is teaspoon to 3 egg whites. The vanilla when combined with anything save almond, usually is lessened by half. Have boiling briskly a threequart dish half full of water. Drop onto the surface a tablespoon at a time of the egg white. Three eggs make about seven tablespoons. As soon as several fluffs have fqrmed push the dish back, so the egg will:, form, but not cook tough. When egg fluffs are set remove with strainer,, drain, set away to (Viill. At serving time place one or two fluffs on the foundation of the dessert.