pound
powdered sugar; mix all together and finish the same as Spongada aux
Peches.

302. +Spongada au marasquin.+-- 1-1/2 gills white of eggs, 2 pints rich,
sweet cream, 1-1/2 cups sugar, 2 teaspoonfuls vanilla extract and 1-1/2
gills maraschino; dissolve the sugar in the cream, add vanilla and
the white of egg without having been beaten and finish the same as
Spongada aux Peches. The maraschino is to be added shortly before
serving.

303. +Orgeat of Almond Milk.+-- 1 pound sweet and 12 bitter almonds
are scalded in boiling water, freed from their brown skins and laid
for 1 hour in cold water; drain the almonds on a sieve and pound
them fine with 1 pound sugar and a few spoonfuls water; put the
pounded nuts into a porcelain dish, pour over them 4 quarts cold
water, add 2 teaspoonfuls vanilla extract and strain through a
napkin. The napkin should be well washed in cold water and wrung out
previous to being used. Put this almond milk into glass bottles and
place them on ice before serving.

304. +The Polonaise.+-- Place a porcelain-lined saucepan over the
fire with 1 bottle Rhine wine, 2 bottles weiss beer, the rind of 1
lemon, a piece of stick cinnamon, 2 whole eggs, the yolks of 6 and
sugar to taste; beat the whole with an egg beater over the fire till
nearly boiling; instantly remove, continue beating for a few minutes
longer and serve hot in cups. This is served at the end of a ball or
party shortly before the guests go home.

305. +Iced Tea.+-- Boil 1 quart milk with 4 tablespoonfuls sugar, add
1-1/2 ounces tea, cover and set aside for 5 minutes; then strain and
when cold pour it into an ice form; finish with whipped cream the
same as Coffee Ice.

306. +Iced Coffee.+-- Boil 1 quart milk with 4 tablespoonfuls sugar,
add 1 cup coarsely ground coffee, cover and let it stand for 15
minutes; then strain and when cold put it into an ice form, cover
and set into cracked ice with a little rock salt sprinkled between;
let it stand for 1/2 hour; then thoroughly stir it with a long-handled
spoon and mix with 1 pint whipped cream; serve in small cups.

307. +Bread Crumbs.+-- Take stale bread or pieces which are left from
the table, put them in a long, shallow tin pan and place in a medium
hot oven; leave the door of oven open a little, so that the bread
may dry slowly; when it is dry and has become a delicate brown color
put the bread on a pastry board and roll it fine with a rolling pin;
sift the crumbs through a siev