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BANCROFT
LIBRARY
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THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
RIVERSIDE
* RECIPES
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^=qA COLLECTION OFF=-
C HOICK TKSTKO RKCIJPKS
EDITKD BY
* * THE WQMAN'S GfellbD * *
OF TRINITY CHURCH.
L R
RENO, NEVADA, 1894.
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HE design in preparing the following recipes for publication,
has not been to trespass on ground already well covered by
comprehensive manuals.of cookery, but to offer a collection
of choice, tested recipes in use by experienced housekeepers. We
feel confident that a careful trial of these recipes will prove their
great value to every lady desirous of becoming a good cook, or of
varying methods already in use. We thank the many kind
friends who have aided our enterprise, and trust that this little
book will meet with their approval, and please the public in
general.
RIVERSIDE RECIPES.
SOUP.
SOUP STOCK. Put soup meat or bone on in cold water, al-,
lowing about 2 quarts to 3 pounds of meat. Drop in an
onion, a piece of celery and tomato to season, and salt when par-
tially cooked. Boil long and slowly, and when done take out the
meat and strain; allow the liquor to stand over night. In the
morning remove all the grease from the top, when it will be ready
for use. A variety of simple soups can be made by the addition
of rice, macaroni (broken up), chopped vegetables, meat or marrow
balls as desired, allowing sufficient time to cook in the stock; be-
fore serving, pepper and salt to taste. Mrs. Henry Rives.
MILK TOMATO SOUP. Cook a pint of peeled or i can of
tomatoes until soft, then rub through a strainer and return to the
fire. Season with salt and pepper and add a little butter. Heat a
quart of milk and, just before it comes to a boil, put in soda about
the size of a bean, then add the tomatoes and serve hot. Mrs. R.
W. Parry.
SALMON BISQUE. One can salmon, i pint milk, i quart boil-
ing water; salt and pepper to taste. Pick the salmon to pieces, re-
moving all bits of bone and skin; put over the fire in the boiling
water and let it simmer half an hour; add the boiling milk, i table-
spoon flour rubbed with i tablespoon butter; season, stir till smooth
and serve. C. T, H.
GREEN PEA SOUP. Allow a pint of shelled peas to a quart
of water and cook till soft; skim out and rub through a colander,
and stir into the water in which they were cooked ; boil Y<z hour
6
longer and season with salt and pepper. For 3 quarts of soup
make a thickening of 2 tablespoons butter mixed with ^ cup rice
flour or 2 tablespoons common flour; stir well from the bottom and
remove as soon as cooked through. This soup should be of the
consistency of good thick cream. Mrs. H. J. Thyes.
BISQUE OF BRAINS. One set of calf's brains boiled in i
quart of water with i tablespoon of vinegar; when done remove
and chop fine, and add i quart of strong, strained beef broth;
season it with i tablespoon of caramel, i teaspoon of Woicester-
shire sauce, i level teaspoon of salt, ^ teaspoon black pepper;
thicken it with 2 tablespoons of flour rubbed in 3 tablespoons of
melted butter; boil 5 minutes and add i quart of boiling milk, in
which previous to mixing has been stirred i level teaspoon of soda.
Serve immediately. Mrs. Idah M. Sh abridge.
MARROW BALLS. Beat i egg and season with a little salt
and pepper; stir in enough rolled cracker to make a stiff batter
and work in about three teaspoons of marrow fat, then make in
balls about the size of small marbles; boil in the soup about 5 min-
utes. Mrs. R. W. Parry.
MEAT BALLS. Get round steak, and scrape meat off with a
sharp knife until you have a cup; rub with i^ cups moistened
bread crumbs, i tablespoon marrow, and i tablespoon butter; mix
with i raw egg, and if too moist to roll easily in small balls, add
dry breadcrumbs; season with salt, pepper, the least bit of finely
minced onion and grated nutmeg. It is better to make the balls
several hours before using to allow them to dry. Drop in clear
boiling soup, and cook 10 or 15 minutes. Mrs J. Vanderleith.
POTATO SOUP. Shank of veal, 3 large potatoes, peeled and
cooked with meat; season with salt, pepper and parsley When
ready to serve strain and add ^ sliced lemon and wine-glass of
sherry. Put slices ol lemon and hard-boiled eggs in plates before
serving. Mrs. H. M. demons.
7
FISH.
DEVILED CRAB. Pick the crab fine and add one-third the
quantity of rolled cracker, moisten with cream, season with salt and
red pepper, i tablespoon Worcestershire sauce and parsley; put
little pieces of butter over the top; bake 20 minutes. Mrs. R. L.
Fulton.
BAKED TROUT (Long Island style). Make incisions 2 inches
apart on one side of the fish, placing a small piece of bacon in each,
lay in long baking pan and surround with potatoes, cut lengthwise
in strips y^ inch thick, sprinkle with salt and pepper, and i table-
spoon each of lard and butter; when half cooked pour ^ cup boil-
ing water over the potatoes; serve in the pan, which may be con-
cealed in a folded napkin ii desired; place a radish or small lemon
in the mouth and garnish with parsley. Mrs- M. D. Foley.
SALMON IN MOULD. One large cup salmon rubbed fine, 4
eggs beaten lightly, ^ cup bread crumbs, 2 tablespoons of melted
butter, salt and pepper; beat the crumbs into the eggs and rub the
butter with the salmon; then put all together into a well-buttered
mould and steam about an hour. Sauce: i^ cups of milk, i table-
spoon of cornstarch ; boil i minute, add juice from salmon, and just
before serving add i egg well beaten; pour over the salmon after
turning from the mould on a platter. Mrs. H. A. Ware.
CREOLE CRAB. Beat r egg well, add i cup cream and 2
tablespoons melted butter, i tablespoon Worcestershire sauce,
mace, allspice, cloves, white pepper, Cayenne pepper, salt and curry
powder to taste; stir over the fire till it boils and pour over i finely
picked crab, sprinkle cracker crumts on top and set in oven till
well browned. Miss Emma Vanderleiih.
CREAMED SHRIMPS Cover i can of shrimps with cold milk
and allow to come to a boil, then pour off and drain; mix i table-
spoon of flour with same of butter and add slowly i cup boiling
cream or milk, season with salt, pepper and nutmeg; put in enough
tomato juice to color a shrimp pink, pour this over the shrimps,
cook a few minutes and serve in hot biscuits or over toast. Mrs.
f. W. Dorsey.
CREAMED OYSTERS. Put i quart of oysters on the fire in
their own liquor, the moment it boils turn into a hot dish through a
colander; put into the sauce pan butter the size of an egg, and
when it bubbles sprinkle in a tablespoon of sifted flour; let it cook a
minute without taking color, stirring with a wire whisk; then add,
mixing well, a cup ol oyster liquor; take from the fire and mix the
yolks of 2 eggs, a little salt and a very little Cayenne pepper, a
tablespoon of lemon juice and a grating of nutmeg; beat it well and
return to the fire to set the eggs without allowing it to boil ; then
add the oysters and serve on toast. Mrs. H. A. Ware.
FRIED OYSTERS After drying the oysters throughly, roll
them in cracker dust and let them stand 10 minutes in a cool place;
now roll each in beaten egg which has been seasoned with pepper
and salt, and let them stand again for a few minutes before rolling
in cracker a second time; if convenient to do so let them stand
again for 10 minutes before frying, and the cracker crumbs will
adhere perfectly; fry in a spider in half butter and half lard or drip-
pings, or place them in a wire basket and fry in deep fat; in either
case let the fat be very hot and watch closely. 5. S.
THREE WAYS TO SERVE RAW OYSTERS.
*st Take a hot brick and lay on top a smooth, clear block
of ice and allow to remain until a cavity sufficient to hold the
oysters is made, pour in the oysters and garnish the edge of platter
with slices of lemon and parsley.
2 d. I 4 ill soup plates with finely chopped ice and lay oysters
on top.
3d Lay each oyster on a crisp lettuce leaf and sprinkle with
finely chopped green pepper.
-9
MEAT, POULTRY AND QAME.
VEAL LOAF. Chop 2 pounds of veal with y& pound of fat
pork, roll a dozen crackers and wet with ^ teacup of milk; mix
all together and season with salt, pepper, grated nutmeg and lemon
peel; bake i^ hours and when cold slice thin. Mrs A. E.
Williams.
CHOPS IN PAPER. Select either veal or mutton chops, trim
and sprinkle with salt and pepper, chop a little uncooked bacon,
mix with bread crumbs, and season as for turkey dressing; moisten
slightly, just enough to make it into little pats, lay on each chop;
have ready squares of browned, well-oiled paper, wrap about each
chop and bake 12 minutes in a quick oven; serve in papers.
Mrs. M. D. Foley.
STEWED WILD DUCK. Split the ducks open and lay in salt
and water for several hours, dry, dredge with flour, and sprinkle
with salt and pepper, put a tablespoon ol butter in a frying-pan
and when hot add a tablespoon of minced onion and 2 Jablespoons
of bacon, cut fine; place the ducks in the pan and fry slightly on
both sides, pour over a wineglass of sherry and cover tightly for
10 minutes; then, a little more than cover with boiling water;
when the duck is cooked tender remove and thicken gravy with
flour. Have ready on a platter hot buttered toast, place the
ducks on it and pour over the gravy; garnish with olives and
parsley. Mrs. \k. E. Griffin.
POT ROAST. Three pounds of cross rib, a little suet chopped
and put in the bottom of the pot; let the meat cook in that a lew
minutes; after it is brown put water on, pepper, 'salt and cloves,
and let it cook until tender; when tender put a few carrots and
tomatoes in and cook 20 minutes. It must simmer for three hours,
for if it cooks fast it will not be tender. Mrs. W. R. Jenvey.
CHOPPED LOAF. Two and one-quarter pounds of raw,
chopped, lean meat, ^ pound of raw, chopped, salt pork, i raw
finely chopped onion, i cup of bread crumbs, i cup of sweet milk,
2 beaten eggs, i teaspoon of black pepper, ^ teaspoon of celery
salt; mould it into a long loaf and put into a baking-pan; pour over
it a can of tomatoes, keeping the pieces of tomato on the loai;
while cooking (about 2^ hours) baste with the tomato juice, add-
ing hot water if necessary; when done place the loai on a platter
and pour over it a gravy made as follows : i sliced onion, fried in
a heaping tablespoon of butter; when done add 2 tablespoons of
flour; cook and add J^ cup of good beef gravy, ^ level tea-
spoon of salt, Y level teaspoon of pepper, Mi level teaspoon of
nutmeg, 3 tablespoons of sherry, i can of mushrooms and the
strained gravy from the pan; boil 10 minutes. This is a nice
gravy for a broiled steak, by using only \y z tablespoons of flour
and omitting the tomato juice. Mrs. Idah M. Strobridge.
CREAM CHICKEN. Two chickens, 2 sweetbreads, 2 cans of
mushrooms; boil chickens until tender and cut as for a salad, re-
moving all skin; bo : l sweetbreads, chop fine, chop mushrooms
rather coarsely; mix and bake in a dish with cream dressing
poured over, sprinkling bread crumbs, pieces of butter and a little
dressing over the top; bake 20 minutes.
Cream Dressing. One pint of sweet cream, i% tablespoons
of flour, 2 tablespoons butter, a little nutmeg, i very small onion
grated, a little Cayenne pepper and salt to taste; scald cream and
rub butter with flour; cook all together to the consistency of
cream. For 10 people. Mrs. Annie R. Chambers.
SAGE CHICKENS. Lay 2 or 3 large thin slices of onion on the
breast of each chicken; outside of that lay thin slices of fat salt
pork, tying all on securely with string and previously putting a
quarter of an onion inside of each chicken; after peppering them
well, put them in a covered pot with enough water to cook,
but not enough to cover them, turn them occasionally; when
a fork thrust in the breast turns easily cut the strings, remove the
pork and onion and put all in a dripping-pan with the water in
which they were cooked; baste and turn them often; when brown
place the chickens on a hot platter, and serve -them with the gravy,
made as follows : Strain the water from the dripping-pan and if
not enough add sufficient boiling water to make a pint; thicken it
with i tablespoon of browned flour rubbed smooth in 2 tablespoons
of melted butter; add ^ teaspoon of black pepper; ^ teaspoon
of salt, i teaspoon of caramel, and i teaspoon of Worcestershire
sauce: cook a few moments, and it too thick add enough hot
water to thin it, together with the giblets, which have been boiled
and chopped very fine. Mrs. G. IV. Mcacham.
SAM BALL. Boil i chicken, chop the dark and light meat
very fine, mix with it butter the size of an egg, 3 tablespoons ot
cream, 3 eggs well beaten, salt and pepper to taste; rub butter in-
side of Charlotte Russe pan and line with green peas, then put in
chicken mixture and steam i hour; turn out of mould and cove 1 "
with cream sauce. Mrs. H. A. Ware.
STUFFED BAKED PEPPERS. Two coffee cups chopped veal,
seasoned with i tablespoon of minced onion, i large tomato cut
fine, salt and a little summer savory, thyme or sage as preferred;
open the green peppers on the side, remove the seeds, stuff with
the meat, place in baking-pan with a little water and drippings,
baste frequently; when done remove, make gravy in same pan by
the addition of a tablespoon of flour rubbed with the same of but-
ter, and i teaspoon of caramel; pour over the peppers and serve.
Mrs. W. E. Griffin.
VKQETABLBS.
TOMATO A L' ITALIENNE. One quart tomatoes, i small
onion, 3 ounces of ham, ^ cup rice, 2 tablespoons cheese, i
tablespoon butter, ^ teaspoon salt, Y% each white pepper, Cayenne
and nutmeg; cook tomatoes, onions, ham and rice for i hour;
add seasoning about 15 minutes before serving. Mrs. E. R.
Dodge.
CABBAGE PUDDING One-half head of cabbage chopped
fine, pour on boiling water and let stand 15 minutes, drain, add 2
eggs and bread crumbs equal to the amount of cabbage, i cup oi
milk, lump of butter, salt and pepper to taste; bake until brown
and serve in the dish in which it was baked. Miss E. C. Babcock.
SCALLOPED POTATOES. Peel, slice thin and lay in a dish in
layers, season with salt and pepper, cover with cream or milk, if
milk add a lump of butter, and bake > or ^ of an hour.-
Miss E. C. Babcock.
12
GREEN CORN PUDDING. Draw a sharp knife through each
row of corn lengthwise, then scrape out the pulp; to i pint of
corn take i quart of milk, 3 eggs, a little suet, pepper and salt
and a few lumps of butter, stir it occasionally till thick, and bake
about 2 hours. For canned corn use less milk and bake i hour.
M. E. G.
POTATO PUFF. Take 2 cups mashed potatoes, 2 tablespoons
melted butter, beat to a cream and add 2 eggs well beaten, a tea-
cup oi cream or milk, salt to taste; beat all well; put in a baking
dish in a quick oven until nicely browned F. A. M.
FRIED TOMATOES. Peel ripe tomatoes and cut crosswise in
large slices ; dip in egg and then in rolled cracker, Iry in hot lard
and butter and serve hot with pepper, salt and the least bit of fine
sugar sprinkled over; garnish with a little minced green pepper or
parsley. M. E. G.
CABBAGE. Slice cabbage rather coarse and cook in milk
instead of water, when tender add butter, pepper and salt. A. Y.
POTATO SOUFFLE. Bake 3 even sized potatoes; when done
cut lengthwise in half, scoop out the potato into a hot bowl, add 2
teaspoons butter, i tablespoon hot cream, salt and pepper; beat
whites of 2 eggs stiff and mix with potatoes ; fill skins and set in
oven to brown. Miss M. Brown.
SALAD.
MAYONNAISE. First see that the dish and ingredients to be
used are cold, and use a fork for stirring, rub i teaspoon best
mustard with yolk of one egg, and when smooth add oil, ^ tea-
spoon at a time, stirring briskly all the while; when the mixture
becomes like jelly add ^ teaspoon each of salt and sugar, white
and Cayenne pepper to taste, i teaspoon Worcestershire sauce and
a tablespoon of vinegar or lemon juice. Mrs. M. D. Foley.
, TOMATO SALAD. One pint canned tomatoes, ^ package of
gelatine soaked in ^ pint cold water; put the tomatoes on to boil,
and when they have boiled about 10 minutes add the gelatine and
a pinch of salt; let boil for about 5 miuutes, take from the stove,
strain into a square mould and set away to cool; when it becomes
firm put a hot cloth around the mould and turn the jelly out on
a salad plate, put fresh lettuce leaves around and serve with
mayonnaise dressing. Mrs. R. D. Jackson.
RUSSIAN SALAD. Three cuos cold boiled potatoes, cut in
small slices or dice, i cup chopped cabbage, i cup chopped celery,
Y-Z cup chopped boiled beets, % cup chopped onion, ^ cup
chopped parsley; mix with cream dressing and garnish with hard
boiled eggs sliced, olives and lemons peeled and sliced. Mrs.
Henry Rives.
SUMMER SALAD. Peel and slice 6 ripe tomatoes and 4
cucumbers, remove seeds from 4 green peppers and chop tine;
mix with mayonnaise dressing. M. E. G.
TOMATO SALAD. Select the required number of even sized
ripe, smooth tomatoes, peel and lay each on a crisp lettuce leaf
with a spoonful of mayonnaise dressing, turning the stem side up,
place in hollow ^ stuffed egg covered with thin slice of lemon with
rind removed. S. S.
STUFFED EGGS. Hard boil desired number of eggs and
cut crosswise in half with a sharp knife, carefully remove the yolk,
rub with it a little oil and vinegar, season with mustard and pepper,
fill each white with this mixture. Mrs. M. D. Foley.
CREAM SALAD DRESSING. Three eggs, ^ pint vinegar, i
teaspoon salt, butter half the size of an egg, i tablespoon of
mustard, 3 tablespoons of cream, 3 teaspoons sugar, boil salt,
sugar and vinegar together, mix butter and mustard, then add
cream and eggs well beaten, put all in vinegar and stir quickly. -
Mrs. B. F. Bacon.
14
DESSERTS.
LEMON PUDDING. One quart boiling water. I cup sugar, 4
tablespoons cornstarch, pinch of salt, grated rind of 2 lemons and
juice ol i ; let it come to a boil and when cold serve with whipped
cream. Mrs. J. M. Fulton
CHERRY PUDDING. One-half pint sifted flour, i teaspoon
baking powder, a little salt, also a little butter rubbed in flour; mix
into a soft dough as for biscuits and roll out spreading with cher-
ries; then roll together and lay in a pan, putting in pieces ol
butter and i cup of sugar; pour on boiling water and bake about
25 minutes; add more water if it cooks away too fast as this makes
the sauce to serve with the pudding. Mrs. R. Brown.
LEMON PIE. Yolks of 4 eggs beaten light, i teacup sugar,
i teacup cold water, grated rind and juice of one lemon, 4 table-
spoons powdered cracker, i tablespoon melted butter and little
salt; take the whites oi 3 well-beaten eggs with ^ cup sugar, to
put over the pie when baked, and brown it in the oven. Mrs. J.
M. Fulton.
OREME AU CARAMEL. Scald i pint milk, dissolve in a dry
sauce-pan i cup of dark brown sugar until it becomes a liquid,
stirring all the time; moisten 2 tablespoons ol cornstarch with cold
milk and mix with beaten yolks ol 4 eggs; when milk is hot stir in
gradually dissolved sugar, taking care it does not harden; then add
eggs and cornstarch, boil till it thickens and flavor with 2 teaspoons"
vanilla, fust before serving beat ^ pint cream stiff and put on
top; serve cold. Mrs. J. H. Ware.
LEMON MERINGUE PUDDING. Put on i cup rice to boil in
5 cups of water with ^ teaspoon salt; when the rice is done add ^
cup white sugar and the yolks ol 2 eggs beaten very light; before
taking from the stove add the grated rind of i lemon; let it cool
and then spread with a thin layer of currant jelly, or any kind pre-
ierred, and cover with meringue of the whites of 2 eggs, to which
has been added 4 teaspoons powdered sugar beaten very stiff, and
then add the juice of the lemon; set in the oven to brown and eat
cold with or without cream. Mrs. R. D. Jackson
15
INDIAN PUDDING. Six tablespoons meal, 2 tablespoons
butter, i cup molasses, 2 teaspoons ginger and a little salt; mix
and pour into i quart boiling milk, add i cup cold water when
ready to bake; bake i hour. Mrs. R. B . Chisholm.
LEMON BUTTER. Two pints white sugar, i^ pints water, 3
eggs well-beaten, i tablespoon butter, 2 tablespoons cornstarch,
juice of 2 lemons, rind of i; cook in a double boiler. Mrs. E.
R Dodge.
GRAHAM PUDDING. One egg, ^ cup milk, r tablespoon
melted butter, scant ^ cup of currants, same of raisins, citron
size of walnut cut fine, ^ cup brown sugar, ^ cup molasses, i
cup graham flour i scant teaspoon soda dissolved in 2 tablespoons
hot water, % teaspoon cinnamon, ^ teaspoon each allspice and
cloves, i teaspoon vanilla; steam 2 hours
Sauce. One-half cup butter, i cup powdered sugar, i table-
spoon rum in 2 of cold water; cream butter with hand first, add
sugar, then rum and water a few drops at a time; set on ice for an
hour, and just before serving place in double boiler and stir con-
stantly till like cream. Mrs. J. W. Dorsey.
LEMON JELLY. One- half package gelatine soaked 2 hours
in 1/2 cup cold water, and i cup sugar add juice of 2 lemons, pour
over this mixture i pint boiling water and stir till dissolved, strain
through a napkin and turn into molds dipped first in cold water. -
Mrs. H. W. Higgins.
COLD CREAM PODDING. One pint milk, 4 eggs, i pint
cream, ^ box pink gelatine, 15 cents macaroons, pinch of salt,
vanilla and sugar to taste; dissolve gelatine in ^ pint water, boil
milk, stir in yolks of eggs and gelatine and let it cool; whip cream
and whites of eggs stiff, then mix all together, putting the maca-
roons last; put on ice. Mrs. Geo. Hymers.
JELLIED ORANGES. Select desired number of large thick
skinned oranges, wash and cut crosswise in half; carefully remove
pulp without breaking the rind and squeeze out the juice;
take juice of i lemon to every 3 oranges and i tablespoon pine-
apple juice, add enough water to make a little more than a quart,
sweeten to taste and dissolve in it ^ box of gelatine, Jet come to a
boil, and when partially cool pour into the orange rinds; set in a
cold place to harden. Mrs. M. D. Foley.
APPLE SNOW. Bake six large apples, remove the skins and
rub through a colander; when cool add the juice and rind of i
lemon and >^ cup sugar; beat the whites of 5 eggs to a stiff froth
and gradually beat in the apples; serve with boiled custard. Mrs.
W. O. Mills.
BOILED CUSTARD. Sweeten i quart of cream or milk to taste
and put in double boiler; when hot stir in the well-beaten yolks of
4 eggs, cook a tew minutes, stirrihg constantly, then remove and
flavor with i tablespoon vanilla. ,51 ,5".
ICES AND ICE CREAM.
CURRANT AND RASPBERRY ICE. One quart red currants,
i pint raspberries, i pint of water, i^ pints of sugar; squeeze out
the juice, mix in the sugar and water and freeze. Mrs. H. W.
Higgins.
CARAMEL ICE CREAM. Dissolve in a dry sauce-pan i cup ol
dark brown sugar until it becomes a liquid, stirring all the time,
add this to a quart oi cream and freeze. Mrs. Anthony Schmitt.
PINEAPPLE SHERBEHT. Take a pineapple, remove heart and
eyes and chop fine, dissolve i tablespoon gelatine in cold water
enough to cover it for i hour, i pint of sugar, i pint water, put all
together and then add ^ teacup hot water. Mrs. Henry Rives.
POMONA SHERBERT. One quart cider, i pint orange juice, i
pound sugar, i tablespoon sherry, i tablespoon brandy. Miss
Emma Vanderleith.
STRAWBERRY WATER ICE. Juice of i quart of berries, equal
quantity of water i pound of sugar, whites of 2 eggs and i table-
spoon gelatine. Soak gelatine in ^ pint of water a few moments;
put remaining quantity of water on to boil and dissolve gelatine in
it; mash the berries, cover with the sugar, let it stand i hour or
more, then press out the juice, add the water and freeze, add the
whites of eggs when partly frozen; close carefully and freeze again
and set away for an hour or two. R. /,. D.
17
MERINGUE GLACE. One and one-half pints of boiling milk,
Y cup granulated sugar, i dessert spoon of vanilla, 4 dessert
spoons gelatine that has been soaked i hour in 4 dessert spoons of
cold water, stir over the fire till dissolved, then strain it into 1^/2
pints of cold, thick, sweet cream; when cold freeze, remove paddl'-
from freezer, press cream down firmly, let it stand for an hour';
when ready to serve turn it into an earthen dish, smooth it down
and spread over it a meringue made of the whipped whites of 5
eggs and 5 tablespoons of granulated sugar; set it in a milk pan
in which is poured the ice and ice- water from the freezer; set the