The Boston cooking-school cook book

this happen, by using a Dover egg-beater it may be restored to a smooth consistency, but custard will not be as thick. Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two eggs and one-half tablespoon corn-starch. Tipsy Pudding Flavor Boiled Custard with Sherry wine, and pour over slices of stale sponge cake; cover with Cream Sauce I or II. Peach Custard Arrange alternate layers of stale cake and sections of canned peaches in glass dish and pour over Boiled Custard. Bananas may be used instead of peaches; it is then called _Banana Custard_. Orange Custard Arrange slices of sweet oranges in glass dish, pour over them Boiled Custard; chill, and cover with Meringue I. Apple Meringue Use Meringue I and pile lightly on baked apples, brown in oven, cool, and serve with Boiled Custard. Canned peaches, drained from their liquor, may be prepared in the same way. Apple Snow Whites 3 eggs ¾ cup apple pulp Powdered sugar Pare, quarter, and core four sour apples, steam until soft, and rub through sieve; there should be three-fourths cup apple pulp. Beat on a platter whites of eggs until stiff (using wire whisk), add gradually apple sweetened to taste, and continue beating. Pile lightly on glass dish, chill, and serve with Boiled Custard. Prune Whip ⅓ lb. prunes Whites 5 eggs ½ cup sugar ½ tablespoon lemon juice Pick over and wash prunes, then soak several hours in cold water to cover; cook in same water until soft; remove stones and rub prunes through a strainer, add sugar, and cook five minutes; the mixture should be of the consistency of marmalade. Beat whites of eggs until stiff, add prune mixture gradually when cold, and lemon juice. Pile lightly on buttered pudding-dish, bake twenty minutes in slow oven. Serve cold with Boiled Custard. Raspberry Whip 1¼ cups raspberries 1 cup powdered sugar White 1 egg Put ingredients in bowl and beat with wire whisk until stiff enough to hold in