ol place and serve
with strawberry sauce made as follows:--Place a saucepan over the
fire with 1 cup water; dissolve 1 heaping teaspoonful cornstarch in
a little cold water, add it to the contents of saucepan, boil for a
few minutes, transfer to a dish and mix with the juice of 1/2 lemon,
a little Rhine wine and 1/2 pint fresh strawberry juice.

596. +Fine Farina Pudding (with Vanilla Sauce).+-- Boil 5
tablespoonfuls farina in 1 quart milk with a little salt the same
way as in preceding recipe; as soon as done add 4 tablespoonfuls
sugar, and while hot mix it with the whites of 6 eggs beaten to a
stiff froth; fill the mixture into a jelly mould which has been
rinsed with cold water and sprinkled with granulated sugar and set
on ice to cool; put the 6 yolks with 1 quart milk and 4
tablespoonfuls sugar over the fire and stir until just about to
boil; remove instantly from the fire and flavor with essence of
vanilla.

597. +Figaro Pudding.+-- Boil 1 pint milk with a little salt and 1
tablespoonful butter and while boiling sprinkle in slowly 8
tablespoonfuls farina; stir and boil till the farina is thick and
loosens itself from bottom of saucepan; remove it to a dish to cool;
stir 1 tablespoonful butter to a cream and add alternately the yolks
of 8 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon and
the boiled farina by a spoonful at a time; add lastly the whites
beaten to a stiff froth; now divide this mixture into 3 parts; color
first part by stirring a few spoonfuls cocoa into it; add to second
part a little cochineal for the red; the third part leave white; put
this into a well buttered form in 3 layers and boil 2 hours; serve
with wine cream sauce.

598. +Apples au beurre.+-- Pare, cut and quarter 12 large tart
apples, remove the cores and put the apples in a wide kettle with 1/4
pound melted butter, 1/4 pound sugar and 1 teaspoonful vanilla
extract; cover and let them simmer over a slow fire for 10 minutes;
then turn each piece over, add 2 tablespoonfuls water and let them
stew till tender, but not broken; transfer the apples to a dish;
pile them up high in center; add 4 tablespoonfuls apple jelly to the
syrup, let it boil up and if too thick add a little more water; pour
it over the apples and lay around the edge fleurons of puff paste.

599. +Apple Meringue.+-- Pare, core and cut into quarters 12 large
tart apples and stew them the same as in foregoing recipe; put the
cores and peels covered with water