Whips and Sauces

PEACH FOAM

To two or three heaping tablespoons mashed peaches, add two stiffy beaten egg whites and sweeten to taste. Add a few seedless raisins and serve with cream. Any crushed fruit can be used instead of peaches.

RASPBERRY CREAM

Whip two ounces fresh butter to a cream, whipping in half cup powdered sugar. Add a handful of crushed raspberries slowly, whipping continually until the whole is light and frothy. If it should slightly curdle add more powdered sugar and place on ice.

Note—Any berries may be used in the same way. Raspberry cream is delicious served over fruits and jellies.

BLACKBERRY CREAM

Thoroughly macerate and put through a sieve one pint very ripe blackberries, sweeten to taste. Just be­fore serving add to this two stiffly beaten egg whites, a little whipped cream or both.

ICED FRUIT

Divide into quarters or eighths apples or oranges. Dipin a firm icing and string on a thread. Suspend in a slow oven or sunshine until dry.

Note—Any kind of fruit or berries can be prepared according to this recipe. It is a very novel dish, there­fore intended more for banquets or special occasions.

BRANDY SAUCE FOR FRUITS, JELLIES, ETC.

To half cup of creamed butter, add one cup of sugar, beating constantly, then whip in one stiffly beaten yolk of egg. Add slowly, six tablespoons hot water, stirring constantly, and last stir in one tablespoon of brandy.
Just before serving add the stiffly beaten white of one egg-

GRAPE WHIP

Dissolve a tablespoon of Cox's Instant Powdered Gelatine in one-half pint of boiling water and one-half pint of grape juice, and allow to cool. Beat two egg whites and whip them into the jelly before it is entirely hardened.
Chill in a mold and serve.

STRAWBERRY WHIP

Cleanse thoroughly and mash one quart of straw­berries with one-half cup sugar. Dissolve two table­spoons Cox's Powdered Gelatine in one-half cup of boiling water. Boil one cup of water and half a cup of sugar gently for fifteen to twenty minutes. Add the gelatine to the hot syrup, stir until dissolved, and take from the. fire at once. Now add the berries and place on ice. When chilled begin to beat and continue until light and foamy. Add the whites of four stiffly beaten eggs. Pour in a mold to set. Serve in custard cups.

STRAWBERRY FOAM

Cleanse thoroughly and mash one pint of sweet straw­berries, add five or six tablespoons powdered sugar, or sweeten to taste. Just before serving whip in two stiffly beaten egg whites, whipping constantly until it will keep its shape and stand above the rim of the glass or small cups in which it would be served. This is very delicious if properly mixed.

HARD SAUCE

Cream, two tablespoons butter and four tablespoons of sugar. Beat thoroughly (eight or ten minutes). Flavor with vanilla and nutmeg, fruit juice or any ex­tract.

Note—This is a very spicy and tasty dressing to use over bananas, berries or any crushed fruit.

DATE AND APPLE SAUCE

Grate two or three tart apples, take an equal quantity of dates, remove the stones and mash or prepare same as date butter. Add to the dates one-half cake of cream cheese, then, with a fork whip in the grated apples. Serve with cream.

APPLE NUT CREAM

Peel and grate two or three sweet apples, add to this one-quarter pound grated nuts, a few chopped raisins. Mix well and just before serving whip in one stiffly beaten egg white in which a little cream has been whipped.

PRUNE WHIP

Soak one pound of prunes until very soft, remove pits, mash through colander, then beat the white of one egg very stiff and whip into the prune pulp. Cover with grated nuts and serve with thick cream or whipped cream.

BANANA CREAM

Reduce to a very fine pulp two or three very ripe bananas. Add a few drops of lemon juice and sweeten to taste. Just before serving add the stiffly beaten white of an egg. Serve in punch cups or small stem glasses with a candied cherry and a dash of grated nuts.

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