Rensselaer Semi-Weekly Republican, Volume 41, Number 55, Rensselaer, Jasper County, 26 March 1909 — TESTED RECIPES. [ARTICLE]

TESTED RECIPES.

Coffee Fromage—Pour one cup of scalding hot milk on one-third of a cup of ground coffee; let it stand ten minutes; strain this through a clean, wet cloth; have one tablespoon of gelatin soaking in one-third cup of cold water; add this to the coffee mixture, with five tablespoonfuls of sugar;. put in the double boiler; when scalding hot npur some of this over two egg yolks; return all to the double boiler and bring only to the boll; remove from the fire, pour into a bowl when cold and beginning to thicken; add one cup of cream whipped to a stiff froth; turn into a mold, {Kicking it well to exclude the air; let it stand in a cool place two hours; serve on a platter. Coffee Custard. —Make a good strong extract of coffee by dripping it as slowly as possible through a percolator; fqr six people you will want one cupful; take four of the same measures of milk and beat into the milk the yolks of three eggs; add two ounces of ,powdered sugar; mix into this the cupful of coffee; as coffee differs in strength, taste to see that it is strong enough; pour the mixture into cups and put the cups in a not too deep pan with boiling water; the level of the water ought not to stand higher than half the cup; do not boil tip water too hard; about fifteen minutes of boiling is necessary; turn out on a dish; they may be eaten hot or cold. Apple Meringue—Slice any kind of a stale cake; put the slices in a baking dish; pour a little milk over; pare and core four or five apples; cover the cake with the sliced apples; sprinkle cinamon or a little grated nutmeg over and a half cup of granulated sugar; put the dish in a quick oven and when are tender make a meringue by beating the whites to a stiff froth; to each white add one tablespoonful of powdered sugar, using two or three whites to this quantity of apple; heap lightly over the pudding and brown slightly in a quick oven; serve with sweetened cream. Bitter Almond Pudding—Put one pint of milk over the fire; beat the yolks of two eggs with a quarter cup of maple' sugar, grated, or brown sugar; mix two level tablespoonfuls «of corn starch in a little cold water or milk; add this with the sugar and egg to the scalding milk; stir until thickened; flavor with half a teaspoon of bitter almond extract; pour into a pudding dish and cover with a meringue made with the whites of eggs and powdered sugar.