DAINTIES
of thick cream, add three-quarters
cup of powdered sugar and tea-
spoonful of vanilla sugar. Make
the cream icy cold and whip it to a
froth. Put this in a pastry bag,
using a star tube; force it around
the cakes, in fancy designs. Heap
blocks of a clear, bright jelly in the
center, and, when cold again, serve.


DAINTIES
STUFFED DATES
Select the rich, dark dates and
those that are in good shape. Split
on one side and carefully remove the
stone. In the place of the stone put.
quarter of an English walnut. Wrap
the date over until it looks perſect
and arrange neatly on a pretty plate.
CHERRIES IN JELLY
Select one quart of ripe red cher-
ries. Stone them carefully, saving
all the liquor that is lost during ston-
ing. Put three teaspoonfuls of gran-
ulated gelatin in a half pint of cold
water; let it soak while you are
15


DAINTIES
serve, with whipped cream. This
cannot stand too long, or it will
become liquid.
CREAM JELLY
Put two teaspoonfuls of granu-
lated gelatin into one pint of cream;
add half cup of granulated sugar
and teaspoonful of vanilla; stand in
a cold place for ten minutes. Then
stir over hot water until the cream
is sufficiently hot to dissolve the
gelatin. Strain, and when cool,
not thick, add four tablespoonfuls
of sherry. Turn into small individ-
ual molds and stand away on the
ice. Serve icy cold.
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DAINTIES
BAVAROISE
Cover two teaspoonſuls of gran-
ulated gelatin with four tablespoon-
fuls of cold water. Put one and a
half cups of cream in a double boiler
with a teaspoonful of vanilla sugar;
bring it to scalding point and then
stand it aside for twenty minutes
until the cream is thoroughly ſavored
with the vanilla. Add the gelatin to
this and stir until dissolved. Now,
mix a half cup of sugar, gradually,
with the yolks of four eggs. Beat
until light, add to the cream, and stir
it over the fire in a double boiler
until it begins to thicken. Be
exceedingly careful not to curdle.
Now strain this into a basin and
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DAINTIES
PISTACHIO CREAM
Cover two teaspoonfuls of gran-
ulated gelatin with half cup of milk
to soak for ten minutes. Whip one
pint of cream, turn it into a pan and
stand it in another of cracked ice.
Add half cup of powdered sugar,
ſour tablespoonfuls of Madeira and
a half teaspoonful of bitter almond.
Stand the gelatin over hot water
until dissolved. Strain it into the
cream and stir carefully until the
mixture begins to thicken. Then
turn into a fancy mold and stand
away on the ice for two or three
hours. Remove the hulls from two
ounces of pistachio nuts and chop
them very, very fine. Put them in
21


DAINTIES
COCOANUT MILK
Purchase two fresh cocoanuts;
grate them, put the grated cocoanut
into a bowl and pour over one quart
of boiling water. Allow it to stand
until cool. Then, with your hand,
press all the liquid out of the cocoa-
nut. Wring the cocoanut carefully,
a handful at a time, and put into a
bowl. Strain the milk thus pro-
duced through a cheese cloth and
stand away until the cream comes
to the surface. This will take about
two hours. Wash the cocoanut
with another quart of boiling
water; proceed as before, strain and
stand aside. Throw the cocoanut
away.
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