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Show LEAVES FROM OSCAR'S NOTEBOOK (Thsse recipes are different from those given In the usual "cook's column" of ths general public. In that they have the ipeclal sanction of one who Is recognised e the leading chef of ths country. Oscar -fechlrky waa for years Impresario of ths culinary depertment of the Hotel Waldorf Wal-dorf (now the Waldorf-Astoria), and 'he is at prssent manager of the cslsbrsted Fifth avenue hostelry. It Is certain that one cannot go astray In following the ; lead of ths Inspired advice of him who . - known so far and so widely as "Oscar." J DIVERS DELICIOUS DESSERTS Rica In Franeh Btyl Waah well a quarter pound of rice and blanch la boiling boil-ing water for tan minutea and boil It in a saucepan with an ounce of butter, j three tablespoonfuls of sugar, a pint of milk, two bitter almond maearoona, a half ounce of orange peel cut Into hreds, a half teaapoonrul of orange flour water, fifteen or twenty candied cherries cut in halves, the same number of large Muscatel raisins, atoned, and a quartar ounce of candied Angelica, thinly sliced. Waen the rice is done pour the mixture into a mold. When cold turn out on a platter. Serve it with a sauce flavored with a gill of "harry or rum. Coffee Mots Bsat tha yolka of flv eggs with a small cup of sugar and pour in half a enp of strong hot coffee. Then beat into this a pint and a half of cream that haa been whipped until it will stand. Let it freetn for four hour a Pear Timbale, Directoire Line a buttered but-tered timbale mold with short paste. Mince about a doxan peeled and cored pears and cook them over a slow fire in a preserving pan with. butter until half done. Then add a little vanilla, two breakfast cups of picked Smyrna raisins rai-sins which have been previously softened soft-ened In warm water, three tablespoon fula of apricot marmalade and sugar to taste. When don set the mixture aside to cool. Dilute a portion nf the aprieot marmalade with kirsch. Pill the lined mold with the pears, cover with a rolled out portion of the paste aud bake the whole for three quarters of an hour in a slow oven. Then turn out on a platter, sprinkle with chopped plttaehln nuts, pour over the apricot saure and serve. Apple Bavarois Cut into quarters a number of sweet apples and place them in a preserving pau witb the juice nf half as many lemons as there are apples, ap-ples, a glass of sherry, sugar, and sn ounce of gelatine dissolved in warm water. Cook over a moderat fire. stirring nccanionnlly with a wooden ; spoon. When the apples are tender! rub them through a coarse sieve into a basin wh ch is to be placed on the ice. the content) being stirred slowly until thev are at tbe poiut of setting, when an ftquftl amount of whipped cream to that of the apple is stirred in nnd the whole poured into a mold. Berve when set. poiirinu a winegtss of marachino |