. One hundred & one desserts. onfuls of sugar and thegrated rind and juice of half a lem-on; whip in the beaten whites asquickly as possible and turn into ahot, well-buttered omelet-pan. Bakein a quick oven. As soon as it isfirm, fold and turn on a hot liberally with powdered sugarand scorch in squares with a red hotpoker like lattice-work. Pour overit a glass of warm Jamaica rum, seta match to it and send to the tablein a flame. £ STRAWBERRY CHARLOTT LINE small cases with splitlady fingers. Whip a half-pint of cream; add the whiteof one egg beaten to a stiff frothand a quarter of
. One hundred & one desserts. onfuls of sugar and thegrated rind and juice of half a lem-on; whip in the beaten whites asquickly as possible and turn into ahot, well-buttered omelet-pan. Bakein a quick oven. As soon as it isfirm, fold and turn on a hot liberally with powdered sugarand scorch in squares with a red hotpoker like lattice-work. Pour overit a glass of warm Jamaica rum, seta match to it and send to the tablein a flame. £ STRAWBERRY CHARLOTT LINE small cases with splitlady fingers. Whip a half-pint of cream; add the whiteof one egg beaten to a stiff frothand a quarter of a cupful of pow-dered sugar; whip together lightlyand then add two cupfuls of finewhole fresh strawberries. Fill thecups and serve as cold as possible. 46 ® WINE JELLY ® SOAK a half-box of gelatine ina half-cupful of cold water tillsoft; add two-thirds of a pintof boiling water, juice of one lem-on, a cupful of confectioners sugarand a cupful of best sherry. Stirwell and strain into a mold. Keepon ice till ready to 47
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectdesserts, bookyear190
