Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

sifted sugar, yolks of five eggs; put on the fire in a double boiler and let it come to a boil; add quickly the whites of the eggs beaten stiff; stir all well together; take immediately from the fire and serve cold in glasses or in large dessert dish. CHOCOLAT MOUSSÉ. From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager Four strips of chocolate; one quart of milk, six eggs, one tablespoon of corn starch; sweeten to taste, and vanilla flavoring. Chocolate dissolved in a little warm milk to a paste. Put milk on to boil and stir in chocolate gradually. Set saucepan where it will cook slowly. Beat eggs well, mix in corn starch and add to milk and chocolate. Boil gently until smooth and thick, stirring until done. Pour into glass dish, or custard cups. To be eaten cold with sweetened whipped cream, heaped upon it. CHOCOLAT SOUFFLÉ. From MRS. ALICE HOUGHTON, of Washington, Lady Manager. One pint milk, two tablespoons corn starch, one cup sugar, one square grated chocolate, three eggs (yolks). Scald the milk and stir in the corn starch wet in a little cold milk, add sugar to the chocolate and dissolve in a little boiling water, stir into the milk und when cooked add the beaten yolks of three eggs. Remove from the fire and flavor with vanilla. When cold pour over the top one cup whipped cream, to which has been added the beaten whites of three eggs. CHOCOLAT MERINGUE. From MRS. KATHARINE S. G. PAUL, of Virginia, Lady Manager. One teacupful grated chocolate, one pint warm water. Boil together. Then add one pint sweet milk and let come to a boil. Add two heaping tablespoonfuls of corn starch, dissolved in none-half cup of milk, sweeten to taste and when cool flavor with vanilla. Beat the whites of two eggs and a pinch of pulverized sugar to a very light froth, and pile on top. BAVARIAN CREAM. From MRS. ALICE J. WHALEN, of Utah Territory, Lady Manager. One-half box gelatine, one-half cup cold water, one pint cream, one pint milk, four eggs (yolks), one-half