1920 What to Drink E L Bertha

WHAT TO DRINK

158

1 cupful of marshmallows, ii cupfuls of stoned cherries (canned red cherries may be used), i cupful of cherry juice, 2 tablespoonfuls of lemon juice. Cut the marshmallows into very small pieces, and cut the cherries in halves ; combine these with the cherry juice and allow to stand for two hours. Boil the sugar and water until it will " spin a thread " and pour slowly over the stiffly beaten whites of the eggs, beating constantly. Allow it to become chilled, and stir in the stiffly whipped cream. Soak the gelatine in a little water and melt over hot water. Strain into the fruit mix- ture, beating briskly, until well blended ; allow this to cool and when it begins to thicken, beat in the whipped cream. Pour into a wet mold, pack in ice, and salt, and allow to stand for three hours or more. Serve in parfait glasses, topped with whipped cream and a cherry.

GRAPE AND PINEAPPLE PARFAIT

2 cupfuls of milk, 2 tgg whites, i cupful of sugar, i cupful of chopped nut meats, i teaspoon ful of powdered nutmeg, 4 cupfuls of pineapple juice, Preserved grapes, Whipped cream, Rose extract, Crystallized mint.

The foundation of this delightful parfait is

made in the

following manner: Scald the two cupfuls of milk and add the beaten egg whites; stir in the sugar and chopped nuts. Cook until thick, add the nutmeg ; cool and add the pineapple juice and freeze.