For boiled puddings, fritters, etc.,

1 cup milk.

1/2 teaspoon salt.

2 eggs.

1 tablespoon melted butter.

1 cup flour.

1 teaspoon baking powder.

Mix in very smooth batter, a little thicker than batter cakes.

ANGEL PUDDING

Mrs. C. E. Smith.

1/4 cup butter, 1/4 cup flour.

1 cup scalded milk.

2 eggs.

1/4 cup bread crumbs.

2 tablespoons corn starch, 1 tablespoon butter, 1 cup boiling water.

1/2 cup jelly or jam.

1/4 cup sugar.

Cream butter and flour, stir into scalded milk. Cook until mixture boils. Beat eggs and sugar lightly and when well mixed add to the first mixture. To this add sifted bread crumbs, and flavor with any desired extract. Bake in well buttered patty pans. This is sufficient for five persons. Bake until the mixture is well set and browned. Place on serving dish, dust with powdered sugar, and serve with royal sauce as follows: - Mix corn starch and butter, add gradually boiling water and jelly, or jam, and a little lemon juice if desired. If you use jam and the seeds are objectionable, strain before serving.

BAKED APPLE DUMPLINGS

Make a rich, short biscuit dough. Take piece of dough, roll out thin as pie crust. Put in each piece of dough four quarters of an apple; sprinkle on a spoonful of sugar, a pinch of cinnamon; turn in the ends of the dough over the apple and lap tight. Lay dumplings on dripping pan, well buttered, the smooth side up. When the pans are filled, put small piece of butter on top of each; sprinkle over a large handful of sugar; turn in cupful of boiling water; then place in moderate oven for three-quarters of an hour. Baste with liquor once while baking. Serve with hard sauce.

APPLE PUDDING

Mrs. Quinan.

Cake Batter.

1 cup flour, 1/2 cup sugar, 1/2 cup milk.

1 egg.

1 tablespoon butter.

1 teaspoon baking powder, 1 can apples.

cinnamon.

sugar.

butter.

Place canned apples with their juice or partly cooked fresh apples in baking pan. Sprinkle with cinnamon, sugar, and dot with butter. Make cake batter; pour over apples and bake half an hour. Serve with any desired sauce.

APPLE PUFF

Mrs. Ben. F. Wright.

1 cup sugar.

1 tablespoon butter.

1 cup milk.

2 teaspoons baking powder flour for stiff batter.

1 can apples, cinnamon or nutmeg or sliced lemon.

Canned apples are good for this. Put them over the fire in a pudding dish, and wash, sweeten and flavor to taste. Cinnamon, nutmeg or sliced lemon are good. Let them cook while the oven heats, and while you are getting together sugar, butter, milk, enough flour to make a nice, ordinary cake batter, and lastly the baking powder. Be sure the apples have quite an amount of juice. Spread the batter over the boiling apple sauce. Bake and serve with any kind of pudding sauce.

BACHELOR'S PUDDING

Mrs. Ryan.

1 pound stale bread ,1/2 pound beef suet.

2 large apples.

2 teaspoons baking powder.

1 1/2 cups sugar, 1 lemon.

4 eggs.

Take grated stale bread, suet chopped fine, apples cut fine, baking powder, sugar, the juice and grated rind of lemon, and well beaten eggs; mix well, adding eggs last. Boil four hours in a well buttered and sugared bowl.

BANANA PUDDING

Mrs. G. Sullivan.

stale cake sliced bananas thin boiled custard.

Cut cake in thin slices and line a dish with slices. Cover the cake with bananas sliced very thin. Over this pour a cupful of thin, boiled custard. Make another layer of cake, banana and custard. Set away to cool.

BREAD PUDDING

1 pint bread crumbs.

1 quart milk.

butter size of egg yolks, 2 eggs, salt and nutmeg.

2 lemons, 1/2 cup cocoanut whites, 2 eggs tart jelly.

Soak bread crumbs until soft, add other ingredients and bake one hour. Serve with tart jelly on top.

The grated rind of lemons and cocoanut added to the above is very delicious. Frost top with meringue of whites of eggs, sprinkle with cocoanut and brown.

COTTAGE PUDDING

1 cup sugar.

2 tablespoons butter, 1 egg.

1 cup milk.

2 cups flour.

2 teaspoons baking powder, lemon or nutmeg.

Mix ingredients; bake in small dripping pan and serve hot with creamy sauce. Fruit added to the above is very nice.

BOILED FIG PUDDING

Mrs. Ryan.

1 pound figs.

1 pound bread crumbs.

1 cup sugar.

1/2 pound beef suet, 4 eggs, 1 lemon.

Have figs and suet chopped fine and bread crumbs grated, add eggs, sugar, the juice and rind of lemon; mix well, adding eggs last. Place in a well buttered and sugared bowl and tie in a pudding bag. Boil four hours. Do not permit water to get into bowl.

MOCHA PUDDING

Mrs. G. E. Seybolt.

1 cup coffee, 1 pint milk.

6 eggs.

6 tablespoons sugar, 1/8 teaspoon salt.

Put strong, clear coffee with milk in double boiler. Beat yolks of eggs, sugar and salt. Mix well, then add milk. Turn back into boiler and stir ten minutes, till thick like cream. Cool quickly.

ORANGE PUDDING

3 large oranges, 1 1/2 cups sugar, 2 eggs.

1/4 teaspoon salt, 1 pint boiling milk, 1 tablespoon corn starch.

Peel the oranges; cut in thin slices, removing the seeds. Put in a pudding dish and sprinkle over one cup of sugar. Beat egg yolks with corn starch and two tablespoons of sugar; add salt and stir into boiling milk. When it thickens remove from the fire and when cold spread over oranges. Beat the whites of the eggs with two heaping tablespoons of sugar and put over pudding. Serve cold.

ORANGE SHORTCAKE

Mrs. Rader.

2 cups flour, 1/4 cup sugar.

3 teaspoons baking powder.

3 tablespoons butter or lard, 1/3 cup plus, 1 tablespoon milk nutmeg, 1 egg.

Mix dry ingredients and sift well; work in shortening with fingers, egg well beaten and milk. Bake in layer cake pan; split, spread with butter and cover with oranges which have been cut in small pieces and have stood an hour with plenty of sugar. Serve with orange sauce. The "dalanghita" is the best orange.

RICE SNOWBALLS

Mrs. W. W. Barre.

boiled rice, 3 eggs.

1 pint of milk, 1 teaspoon corn starch, lemon flavoring.

Boil rice and mould in a cup until cold. Make a custard of eggs, milk and cornstarch. Flavor with lemon. When cold pour over rice balls half an hour before using.

STEAM PUDDING

Mrs. George W. Dunlap.

2 cups grated raw potato, 1 teaspoon soda, 1 cup sugar, 1 cup flour, 1 cup raisins.

1 cup walnuts.

1 tablespoon butter (heaping), 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1 nutmeg grated.

Grate potato and add soda; let stand a few minutes. Mix other ingredients and add. Steam three hours and serve with cocoanut sauce.

STEAMED PUFFS

Mrs. G. E. Smith.

Puffs 1/2 cup sugar, 2 eggs, 1/4 cup butter, 1/4 cup milk, 1 teaspoon baking powder flour.

Sauce.

1 cup fruit juice.

2 teaspoons corn starch, 1/2 cup sugar.

1 teaspoon butter.

Take sugar, eggs, butter, milk, baking powder and enough flour to make thick batter. Grease as many cups as you desire puffs. Fill each one about one quarter full; add any desired fruit; put in another spoonful batter; steam forty-five minutes. Serve hot with any good pudding sauce, or a sauce made from fruit juice as follows: - fruit juice, corn starch, sugar and butter.

STRAWBERRY SHORTCAKE

Miss E. J. Hannan.

1 box Baguio strawberries.

1 pint flour.

1 teaspoon salt.

1 heaping teaspoon baking powder.

1 tablespoon sugar, 1/2 tablespoon butter, cold milk.

Select firm clean berries. Wash in boiled or distilled water. Place in colander and deluge with boiling water quickly, turn out on platter or flat dish, mash, sweeten to taste and put on ice. Add salt, baking powder and sugar to flour, mix throughly, rub in butter and wet to a soft dough with cold milk. Roll out like biscuit; spread lightly with butter; fold once; bake; unfold; and spread mashed berries between layers and on top.

SUET PUDDING

Mrs. C. Sullivan.

1 cup suet, chopped 1 cup molasses, 1 cup milk, 1 cup raisins seeded.

2 cups graham flour.

1 cup wheat flour.

1 teaspoon baking powder.

Mix ingredients; steam three hours.

GULAMAN OR FRUIT JELLY

Filipino gelatine, called "gulaman" is found in the native markets. It is easily prepared and makes delicious jelly. "Wash carefully after breaking into small pieces. To one cup gulaman take three cups water. Boil ten minutes, strain through cloth and add sugar and fruit juice. By adding the juice of tomatoes and a little salt, a jelly which is nice for salads or for garnishings may be made, as it cuts easily into any shape desired.

It also makes a good custard by adding sugar, milk, eggs and flavoring. Whipped cream may be served with "gulaman" or any sweet sauce desired.

APPLE FLOAT

Mrs. G. A. Miller.

4 eggs.

4 tablespoons sugar.

2 grated apples custard.

Beat the whites of eggs until very light. Add powdered sugar and beat until fine and dry. Into this grate two apples, beating carefully until the meringue will hold no more apples. Spread this over a soft custard or whipped cream and serve at once.

APRICOT DELICATE PUDDING

Mrs. C. H. Smith.

Pudding 1 cup, apricot juice 1 cup, water 1/2 cup, sugar.

3 tablespoons corn starch.

4 eggs (whites).

Sauce.

2 cups milk, yolks 4 eggs.

3 tablespoons sugar flavor to taste.

One cup of any kind of fruit juice - either apricots, peaches, oranges, cherries, one cup of water, - one cup sugar (more according to fruit); place on stove, and when hot, add corn starch dissolved in cold water. Stir until entirely cooked. Add a pinch of salt. Add stiff froth of whites of eggs; stir up well from the bottom, place on back of stove and turn over and over to make the whites of the eggs a little solid. Put some of this mixture in the mould then a layer of the solid fruit and so on until the mixture is used. Place on ice. Serve with yellow sauce, made of milk, eggs yolks, sugar and flavoring to taste.

BANANA CUSTARD

Mrs. G. E. Seybolt.

4 ripe bananas, 1 pint cold custard.

lemon flavoring whipped cream.

Wash very ripe bananas; rub through a sieve; add to a pint of cold custard, and flavor with lemon. Serve in glasses with a tablespoon of whipped cream on top of each.

CAKE CUSTARD

3 cups custard, 6 sponge cakes.

2 tablespoons peach jelly or marmalade whipped cream.

Make a sweet boiled custard, about three cupfuls. While this is hot stir into it sponge cakes broken up very small, and jelly or marmalade. Beat hard and when cool set on the ice to get very cold. When ready to serve, heap on top of each dish a tablespoon of whipped cream, and in the center of the cream put a very little of the peach jelly.

CARAMEL CUSTARD

Mrs. C. H. Smith.

4 eggs.

8 tablespoons sugar.

1 1/2 cups milk, 1 teaspoon vanilla.

Beat eggs thoroughly; add four tablespoons of sugar, milk, and vanilla. Make custard. Make a caramel of four tablespoons sugar browned. Have ready little tin moulds and put in each one teaspoon of hot caramel; turn quickly in your fingers so as to coat the sides of the mould with caramel as evenly as possible. Then fill the moulds about three-fourths full of the above custard, place them in a pan of hot water, and bake in the oven until the custard is set. Turn out of the moulds while warm, and serve cold.

CHARLOTTE RUSSE

Mrs. Stafford.

1 ounce gelatine, 1/2 cup cold water.

1 cup sugar, 1/2 cup lemon juice.

2 cups orange Juice, 4 eggs, lady fingers.

Soak gelatine in cold water half an hour. Make syrup of sugar, lemon and orange juice. Turn slowly into the beaten egg yolks; beat all the time. Put into double boiler and cook until thick. Add dissolved gelatine, strain and beat until cold. Add whites of eggs beaten to a stiff froth. In place of orange any flavor may be used. Line a mould with lady fingers, pour in the mixture and put on the ice to harden.

MOCK CHARLOTTE

Mrs. G. A. Miller.

1/2 pint boiling water, 1 cup sugar, 1 teaspoon vanilla, 3 tablespoons corn starch, white 4 eggs.

Custard 3/4 pint milk,yolks 2 eggs, 2 teaspoons sugar vanilla.

Take boiling water, sugar and vanilla, thicken with moistened corn starch. Pour this over the beaten whites of four eggs. Set on ice.

For the custard: - Take milk, yolks of eggs, sugar and vanilla. Pour the boiling milk gradually over the eggs, bring to a boil, but remove immediately from the fire to prevent curdling.

COCOANUT CUSTARD

3 eggs

1 cup sugar

1 tablespoon flour

2 cocoanuts

Mix eggs, sugar and flour. To this add one pint of cocoanut milk, obtained by grating, washing and squeezing well the meat of cocoanuts. Bake either in crust or in pudding dish without crust.

COCOANUT-MEAT DULCE

A Filipino Friend.

3 cocoanuts.

4 pounds brown sugar.

To the grated meat of cocoanuts add dark sugar and when dissolved cook until it is a thick preserve.

COCOANUT PUDDING

Mrs. W. W. Barre.

1 cocoanut.

1/2 cup cocoanut milk, yolks 3 eggs.

2 cups sugar.

1 teaspoon vanilla, 1/2 cup sugar, whites 2 eggs.

Fresh cocoanut, grated, cocoanut milk mixed with it to make juice. Add beaten egg yolks, sugar and vanilla. Mis and bake ten or fifteen minutes. Boil sugar and a little water until it threads, add to the beaten whites of eggs and spread over pudding. Put in oven and brown. Make in morning for evening dinner.

COCOANUT PUDDING

4 tablespoons minute tapioca.

1 cup grated cocoanut.

4 tablespoons powdered sugar.

2 tablespoons sugar, 1 quart milk, 4 eggs.

Put tapioca in the milk and cook in a double boiler at least ten minutes. Beat the yolks of eggs and sugar together; add them to the milk and half of the cocoanut. Cook five minutes longer; take from the fire, and when cold turn into a shallow glass dish.

Beat the whites of eggs until light; add powdered sugar and beat again; spread this over the top and sprinkle over the remaining cocoanut. Place a few maraschino cherries over the top.

CORN STARCH PUDDING

Mrs. C. E. Smith.

2 cups milk.

3 tablespoons corn starch, 1/2 cup sugar.

whites 4 eggs, vanilla flavor 1/2 cup grated cocoanut.

Dissolve corn starch into a little of the milk. Stir sugar into the remainder and bring to a boil, add starch; stir constantly a few minutes, then add the stiffly beaten whites of eggs; and cook a little longer. Flavor with vanilla and mould, or add 1/2 of a cocoanut, grated, before putting into a mould, serve with cream or a yellow sauce.

DATE TAPIOCA

6 tablespoons tapioca, 12 tablespoons sugar.

4 cups scalded milk, 1 cup chopped dates, pinch salt.

Soak tapioca in cold water; mix with sugar, salt, add hot milk; cook fifteen minutes, add yolks of eggs; cook three minutes. Beat whites of eggs stiff, heap on top; place in oven to brown. Serve cold with lemon sauce or whipped cream.

FRUIT GELATINE

Mrs. G. E. Seybolt.

1/4 pound dates, 1/4 pound figs.

cherries or pineapple or bananas or orange.

GELATINE

1 box gelatine, 1/2 pint cold water, 1 cup sugar.

1 quarter boiling water.

2 lemons, 1 orange.

Stone and chop dates, mix with equal amount of chopped figs; add candied cherries, or pineapple, or the pulp of orange, or sliced bananas. The mixture must be sufficient to fill a quart and a pint mould. Cover a box of gelatine with cold water and let it soak for half an hour. Add to it the sugar and boiling water and stir until gelatine is dissolved; add lemon and orange juice. Strain into the mould over the fruit and stand it aside to harden. When cold and quite firm, turn it out upon a glass dish and serve with or without whipped cream. The fruit must be put loosely into the mould or the jelly will not penetrate.

ITALIAN CREAM.

Mrs. Stafford.

1 pint milk.

3 eggs.

3 tablespoons sugar.

1 ounce gelatine flavoring dash of salt.

Make custard of milk, egg yolks, sugar and salt. When cooked enough to coat the spoon, add ounce of gelatine, which has soaked half an hour in some of the cold milk. As soon as dissolved, remove from the fire, and when it begins to stiffen fold in carefully the whites of eggs whipped to a froth. Turn into a mould to set.

ITALIAN CUSTARD

6 eggs sugar.

currant jelly lemon juice.

Beat yolks of eggs to a cream, and while beating add sugar and lemon juice to taste. Beat until quite thick. Pour into glass cups. Beat the whites to a stiff froth, whip in enough currant jelly to give it color. Heap the glasses with this and place on ice to chill.

MANGO SAUCE

Pare green mangos and slice from the seed. Boil in plenty of water for a few minutes; pour off the water and boil again, being careful that the fruit is not broken by boiling too long and hard. After the last parboiling add a little water and sugar sufficient to sweeten. If the parboiling is carefully done so that sufficient acid is removed, the result will be like a delicious green apple sauce.

MARSHMALLOW DESSERT

Mrs. Hartford Beaumont.

pineapple marshmallows.

1 1/2 cups whiped cream maraschino cherries.

Mix equal parts of diced pineapple (no juice) and quartered marsh-mallows, and let stand in ice box twelve hours to swell. When ready to serve add halved maraschino cherries. Mix well and add whipped cream. If the cream is not stiff enough add white of one egg beaten stiff.

MARSHMELLOW PUDDING

Mrs. Quinan.

1/2 tablespoon gelatine, 1 tablespoon cold water, 3 eggs.

1/2 cup sugar.

1/2 teaspoon vanilla.

Custard 1 cup milk.

Soak gelatine in water. Beat the whites of eggs stiff and dry; beat slowly into them one fourth cup of sugar and the gelatine which has been dissolved over boiling water. Add flavoring that is desired and mould in small cups. Stand on ice, and unmould at serving time by dipping the outside of the cup in hot water. Serve with whipped cream, or a spoonful of crushed fruit, or a custard made from the yolk of two eggs, milk and one fourth cup of sugar, cooked in double boiler.

ORANGE JELLY

1/2 box gelatine ,1/4 cup cold water, 1 cup sugar.

3 cups boiling water, 3 oranges whipped cream.

Soak gelatine in cold water half an hour; add sugar and boiling water and stir until dissolved. Grate the peel of two oranges and squeeze the juice of three on the peel. Let stand for half an hour, while gelatine is dissolving, and then strain into jelly. Turn into halved orange skins as moulds. Serve in skins with whipped cream on top of each.

PAPAYA "APPLE" SAUCE

Mrs. C. Sullivan. A delicious "apple" sauce can be made from green papayas. Select large green papayas in the market. Peel and cut in small pieces as with green apples; cook until very soft; remove from stove and put in a very little sugar and the juice of one lemon. Beat until very soft and smooth. Put in the ice box to cool and serve with roast pork or roast goose.

PINEAPPLE AND SAGO PUDDING

From The Philippine Education.

1 tablespoon sago, 1/3 cup boiling water.

1 tablespoon sugar, 1/2 cup shredded pineapple.

Soak sago over night; stir soft sago with boiling water, cook twenty minutes; add sugar, and stir until dissolved. Shred the pineapple with a fork and pour sago over it. Then cover with a meringue and brown slightly in the oven.

STEAMED AND BAKED PRUNES

Mrs. Townsend Wood. Take a quantity of California prunes, pour scalding water over them, then wash in cold water. Add cold water enough to cover them. Cover closely and cook slowly until tender. If rich syrup is desired uncover and boil briskly. Turn into a baking pan, sprinkle a little sugar over the top and bake a few minutes. Serve with cream.

PRUNE PUDDING

Mrs. F. Seymour.

1 dozen large prunes, 1 cup powdered sugar.

whites 5 eggs, 1/2 teaspoon cream tarter pinch of salt.

Take stewed prunes, run through a colander. Beat eggs and whip in powdered sugar, with salt and cream tarter; bake twenty minutes in pan of hot water; serve with whipped cream.

PRUNE SOUFFLE

Mrs. G. E. Seybolt.

1/2, pound stewed prunes yolks 3 eggs.

4 tablespoons powdered sugar whites, 6 eggs.

Remove the stones from prunes, press through a sieve; add to them the yolks of three eggs slightly beaten with powdered sugar. Fold in the beaten whites of six eggs; turn into a baking dish; dust the top with powdered sugar; bake in a quick oven for five or six minutes, then send immediately to the table in the dish in which it was baked. Serve with whipped cream.

SNOW PUDDING

Mrs. Quinan.

2 tablespoons corn starch, 1 1/2 cups boiling water.

1 lemon, 1 1/2 cups sugar whites ,2 eggs.

Dissolved cornstarch in boiling water, add lemon juice and sugar, and boil in double boiler twenty minutes. When perfectly cold beat in the stiffly beaten whites of eggs and continue to beat ten minutes. Serve with any desire sauce.

TAPIOCA CREAM

1 cup tapioca, 1 quart water.

4 tablespoons sugar, 1 pint canned peaches.

Soak tapioca in cold water two hours; add sugar. Put peaches in a two quart pudding dish pour the tapioca over, cover securely and bake forty minutes.

TAPIOCA CUSTARD

Mrs. G. R. Johnson.

1/2 cup tapioca, 1/2 can sweet condensed milk, 2 1/2 cups cold water.

2 eggs.

1 teaspoon vanilla.

Boil tapioca twenty minutes with two cups of water. Beat the eggs with the milk which has been dissolved in half cup of water, and add to the boiling tapioca. Cook together a few minutes until thick and smooth. Add flavoring when done.

SAUCE

yolks 3 eggs, 1 pint of milk, sugar.

vanilla pinch of salt.

Beat the eggs and add milk sweetened to taste, and cook in a dish of hot water; when nearly cold add vanilla and a pinch of salt. Set on ice to cool.

CARAMEL SAUCE

Mrs. C. H. Smith.

1 cup sugar.

1 cup boiling water.

butter size of egg, 1 tablespoon flour pinch of salt.

Brown sugar (being careful not to burn), add boiling water, butter, salt and flour. Cook carefully, be sure the flour is smooth.

CHOCOLATE SAUCE

Mrs. Gibson.

1 cup sugar, 1/5 cake chocolate.

water chopped nuts.

Mix sugar and chocolate with enough water to make a thick syrup. Chopped nuts may be added when cold.

COCOANUT SAUCE

Mrs. George W. Dunlap.

2 cocoanuts.

2 cups hot water.

1 1/2 cups sugar, 1/2 cup cream.

Grate two cocoanuts, pour over it two cups hot water and let stand one hour; strain through a cloth. To this cocoanut milk add sugar and boil to a thick syrup; add cream, beat well and remove from the stove without boiling.

COCOANUT SYRUP

Mrs. Kate Heath.

3 cocoanuts.

1 pint water.

4 pounds brown sugar.

Grate cocoanuts and to the grated meat add water. Wash thoroughly and squeeze out. To the liquid obtained add brown sugar - the caramela is good - and boil to the consistency of honey, skimming frequently.

CREAMY SAUCE

1 cup powdered sugar, 1/2 cup butter.

4 tablespoons fruit juice, 2 teaspoons vanilla, 1/2 cup cream.

Beat sugar and butter to a cream, add fruit juice, vanilla and cream. Place the bowl in hot water and stir until creamy.

LANCA SAUCE

A Filipino Friend.

The seed coverings of the lanca, when boiled till tender and sweetened, make a nice sauce similar to peach sauce. Spices may also be added.

LATIK

2 cocoanuts.

4 lumps native sugar.

Extract milk from the meat of two cocoanuts. Place four lumps of native brown sugar in a stew-pan, (use the brown sugar that is molded in the coconut shells), add a little water place over the fire until sugar is melted, strain thru cotton cloth. This process cleans the sugar. Pour the sugar into the coconut milk. Cook this mixture in a deep stew-pan, stirring occasionally, until thick enough to spread when cool.

ORANGE SAUCE

whites 3 eggs.

1 cup powdered sugar.

2 oranges, 1 lemon.

Beat whites of eggs until stif; add sugar gradually; then add grated rind of orange (if American oranges) and fruit juices.

FROZEN DAINTIES

The ice should be crushed until fine and mushy. Mix three parts of ice to one part coarse rock salt before putting around can. The melted ice and salt should surround can, and not be drawn off as fast as melted. The contents of the can should be thoroughly chilled before freezing.

Turn the crank continuously and steadily at a medium pace, until you can turn no longer, then remove the beater, scrape off the cream from the slides, pack down closely in the can. Put on the cover and throw a. piece of old carpet or burlap over the freezer.

All ice creams are richer and of better body, flavor and texture, if allowed to remain in the ice and salt at least an hour to ripen.

ICE CREAM

Mrs. W. W. Barre.

3 eggs, 1 1/4 cup sugar,

3/4 can cream 1 large cup water Vanilla to taste.

A fine foundation for various flavors of ice cream. To unbeaten eggs add sugar, slowly mix in cream, add water and flavor with vanilla to taste. Freeze.

PLAIN ICE CREAM (Foundation)

1 pint milk, 1 cup sugar.

2 tablespoons flour 1 pint cream.

2 eggs

(or it may be made with 3 eggs and no. cream, the even half a cup of cream is a great improvement) Scald the milk; mix the sugar, flour and eggs together and make a soft custard. When cold stir in the cream and freeze.

Vanilla flavor - add 1 tablespoon vanilla, just before freezing.

Chocolate Ice cream - add 4 ounces of melted unsweetened chocolate.

Strawberry Ice cream - add one box berries crushed, or one can of berries crushed.

Peach Ice Cream - Add one small can peaches, mashed.

FROZEN APRICOTS OR PEACHES

Mrs. G. W. Wright.

1 can apricots, 1 1/2 cups sugar,

3 or 4 cups distilled water,

Drain apricots and cut in small pieces. To the syrup add enough water to made four cups, and cook with sugar five minutes. Strain, add apricots and freeze.

BANANA ICE CREAM

Mrs. Beardsley.

2 cans cream.

5 eggs.

4 cups sugar.

2 tablespoons flour.

5 large cups water vanilla bananas.

Boil flour in water. Beat together eggs and sugar. Mix with cream and when cool add vanilla and bananas cut fine. Freeze.

BISCUIT GLACE

1 pint sweet cream, yolks 4 eggs.

1 cup powdered sugar vanilla.

Beat cream stiff; beat egg yolks, then cream with sugar and pour into cream. Flavor with vanilla and freeze.

CARAMEL CREAM

Mrs. Kincaid.

2 cups sugar, 1 can cream vanilla to taste ,2 1/4 cups water.

4 eggs ,1 1/2. cups nuts.

1 teaspoon cornstarch.

Boil one cup of sugar with one fourth cup water until a thick syrup. Brown, but be careful not to burn. To one half can of cream add two parts of water. Place on the fire and when it boils, add heaping teaspoon of cornstarch. When done, add the yolks of four eggs, well beaten, with one cup of sugar. Remove from the fire and add the boiling hot syrup; stirring until all has been dissolved. Flavor with vanilla, and add nuts, finely chopped. When half frozen, add half a can of cream and the whites of the eggs well beaten. A most excellent cream.

CATAWBA PUDDING

1/2 package gelatine, 1 pint whipped cream, 1 cup pulverized sugar, 1 cup grape juice.

1/2 cup boiled rice.

1/4 cup chopped figs.

1/4 cup chopped dates,, 1/2 cup cold water.

Soak gelatine in half a cup of cold water and melt over hot water. Mix with other ingredients. Freeze.

CHOCOLATE ICE CREAM

Place cocoa in pan to heat (without burning) with one tablespoon of hot water. When the consistency of paste, add to plain ice cream and freeze.

CHOCOLATE SAUCE FOR ICE CREAM

Mrs. Gibson.

1 cup sugar, 1/5 cake chocolate.

chopped nuts.

Boil together sugar and chocolate with enough water to make a thick syrup. When cold, chopped nuts may be added. Pour over ice cream when serving. Delicious.

HOT CHOCOLATE SAUCE FOR ICE CREAM

Mrs. C. E. Smith.

2 ounces Baker's chocolate ,2 cups light brown sugar, 1 inch length cinnamon bark.

1/2 cup milk.

butter size of walnut vanilla.

Melt chocolate over hot water; add sugar, cinnamon, milk and butter; cook until it will form a soft ball when dropped on ice. Remove the cinnamon and add a little vanilla. Serve hot, pouring a little sauce on each dish of vanilla ice cream.

COCOANUT ICE CREAM

Mrs. Sullivan.

Add grated cocoanut to vanilla ice cream. Very delicious.

FIVE-THREE

Mrs. Sullivan.

3 lemons, 3 oranges, 3 bananas.

3 cups sugar, 3 quarts water whites, 3 eggs.

Preserved cherries or pineapple.

Mix the juice of lemons and oranges with the fine banana. Put in freezer with water and sugar. Mix thoroughly. When half frozen beat the egg whites to stiff froth and stir into the sherbet. Finish freezing and serve with preserved cherries or pineapple.

GRAPE AMBROSIA

4 cups water, 2 cups milk, 1 cup grape juice, 1/2 can grated pineapple.

juice 3 lemons.

2 cups sugar, whites 4 eggs.

Mix milk with water, sugar and fruit; partly freeze; add the beaten white of eggs and continue to freeze until hard.

LEMON ICE

Mrs. E. C. Stuntz.

juice 4 lemons, 3 cups milk.

3 cups sugar, 2 eggs.

Freeze milk and sugar; add lemon juice and well beaten whites of eggs just before you finish freezing. Very delicious.

LEMON SHERBET - No. 1

Mrs. Trowbridge

1 pound sugar, 1 quart water.

6 lemons (juice of 6 grated rind of 1), whites 5 eggs.

Add grated rind of one lemon to sugar. Add water and let boil five minutes. When cold add juice of six lemons. When partly frozen add well beaten whites of eggs.

LEMON SHERBET - No. 2

Mrs. Sullivan.

2 cups sugar, 1/2 cup water, whites 2 eggs.

4 lemons.

2 oranges.

2 quarts water.

Boil sugar in one half cup of water until the syrup threads; beat the whites of eggs to a stiff froth; stir into this the thick syrup and put in freezer with the juice of lemons and oranges and two quarts of water. Freeze.

LEMON SHERBET - No. 3

Mrs. Seybolt.

4 lemons, 1 pint sugar.

whites 4 eggs, 1 quart boiling water.

Shave off the peel from two lemons in thin wafer like shavings, being careful not to get the white part. Put parings in a bowl, add the boiling water and let stand ten minutes, closely covered. Add the juice and sugar to the water. (More sugar if necessary). Mix well, and when cold, strain into the can and freeze. The addition of beaten whites of two eggs when half frozen adds to the recipe.

FROZEN MANGOES

Mrs. G. W. Wright.

6 large mangoes, 1 1/2, cups sugar.

4 cups distilled water, 2 teaspoons lemon juice.

Peel mangoes and cut pulp from seeds; cut in small pieces and mash; make syrup of sugar lemon juice and water, add mangoes and freeze. If desired add well beaten whites of two eggs when almost frozen.

MANGO ICE CREAM

Mrs. G. W. Wright.

6 large mangoes, 1 1/2 cups sugar.

2 cups cream.

2 cups distilled water.

Peal mangoes, cut from seeds in small pieces and mash.

Make syrup by boiling sugar and water fifteen minutes, strain, add mashed mangoes, cool and freeze. When partially frozen add beaten cream.

MERINGUE

Mrs. Mercer G. Johnston.

white 3 eggs, 2 tablespoons Highland cream.

3 level tablespoons granulated sugar.

Beat egg whites until thoroughly stiff but not dry; add gradually the-sugar beating the while. Set this on the ice until thoroughly chilled, not less than half an hour.

Just before serving, add cream, as you would oil in mayonnaise dressing. The ingredients must be cold. This is a delicious meringue to whip into cold custard or to serve dropped into iced chocolate. This quantity is sufficient for half a gallon of chocolate.

MUSKMELON FRAPPE

Mrs. Odlin.

1 small melon, sugar to taste.

gelatine water.

Cut small melon in half. Remove the seeds, membrane and as much pulp as may be removed easily, cutting it into small pieces. Put seeds and membrane in sieve to drain and to this add sugar to taste, a little gelatine prepared in the usual way and a little water. Freeze and at; serving time fill the melon shells, which should be ice cold, with alternate layers of the pulp and frappe.

NUT ICE CREAM

1 cup English walnuts, chopped fine 1 dozen cherries, chopped fine 3 tablespoons cherry juice.

Mix and add to plain ice cream, omitting vanilla. Freeze. Delicious.

ORANGE SHERBET

Mrs. Sullivan.

6 oranges.

2 lemons.

1 pint cold water.

1 pint sugar.

2 tablespoons gelatine.

1 teaspoon orange extract.

Mix juice with one pint of cold water; add sugar; stir in the gelatine soaked in cold water, and flavor with extract. Freeze.

A DELICIOUS WAY OF SERVING PAPAYA

Mrs. J. F. Craig.

Pare and take out seeds, cut fruit in small dice shaped pieces, and serve very cold with the juice of a lemon or lime and a very little sugar.

PINEAPPLE ICE CREAM - No. 1

Mrs. Seybolt.

1/2 can grated pineapple, 1 tablespoon lemon juice.

2 tablespoons orange juice. Sugar to taste.

Drain off the juice from half a can of grated pineapple, mix with it lemon and orange juice. Mash the pineapple pulp through a strainer, taking only what will go through easily. Mix the sifted pulp with the juice and add sugar to taste. Mix this with partly frozen plain ice cream and finish freezing.

PINEAPPLE ICE CREAM - No. 2

Mrs. Seybolt.

1 ripe pineapple, 1/2 cup to pint of fruit.

juice 1 lemon.

Pare a fresh, ripe pineapple, remove the eyes and core, then chop fine and sprinkle with half a cup of sugar to a pint of fruit. Let it stand for half an hour, then press through a strainer. Add lemon juice and more sugar if needed. Mix with half frozen ice cream (plain) and finish freezing.

PINEAPPLE ICE CREAM - No. 3

1 quart of cream, 1 large pineapple.

Sugar.

Pare and grate the pineapple. Place in a deep dish and sprinkle with sugar. Cover and let stand three hours. Then press through a sieve. Stir into the cream and beat well. Freeze.

PINEAPPLE PARFAIT

Rosamond Lampman.

1/2 box gelatine.

1 cup powdered sugar.

2 cups cream.

2 cups pineapple juice and pulp, whites 4 eggs.

Sliced pineapple, whipped cream and maraschino cherries.

Soften gelatine in a little cold water, then dissolve over hot water. Mix sugar and pineapple and add dissolved gelatine; blend thoroughly; then fold in the beaten whites of eggs. Beat until mixture begins to thicken, then add cream beaten stiff. Turn into a mould and pack in ice. When ready to serve, unmold and garnish with slices of pineapple, whipped cream and cherries.

PINEAPPLE SHERBET - No. 1

Mrs. Sullivan.

1 can grated pineapple or 1 quart fresh fruit.

1 pint sugar.

1 tablespoon gelatine.

1 tablespoon extract lemon./p>

1 pint water.

Mix well pineapple, sugar, water, gelatine dissolved in hot water, and lemon extract. Freeze.

PINEAPPLE SHERBET - No. 2

1 pint grated pineapple juice, 1 lemon.

cup water 1 1/2 cups, sugar.

whites 2 eggs.

To juice and pulp of pineapple add lemon, water and sugar. Dissolve the sugar in water, add lemon juice, let it boil up and strain clear. When cold, stir in the pineapple and freeze. When partially frozen stir in the well whipped whites of two eggs.

PINEAPPLE SHERBET - No. 3

Mrs. Hartford Beaumont.

1 quart sugar, 1 quart hot water, whites 4 eggs.

1 quart shredded pineapple, 4 lemons.

Boil sugar and hot water to syrup. Add pulp and juice of pineapple and juice of lemons. Add water enough to make a gallon freezer two-thirds full. When half frozen add the well beaten whites of eggs. Freeze with plenty of salt and ice.

STUFFED PINEAPPLE

1 large pineapple, orange, bananas.

1 dozen Maraschino cherries, 4 teaspoons Maraschino liquor.

Select a fine large pineapple and cut the top off smoothly. Scoop out the inside, taking care not to break the sides; cut the pulp into dice and put with it half as much orange; also cut as much banana as you have orange and cherries each halved; add liquor and mix. Return all to the pineapple shell; set this in a very cold place and leave until well chilled. If possible put stuffed pineapple into a pail and pack in ice and salt for an hour. Place the top, with its tuft of leaves, on the stuffed pineapple when it is sent to the table.

SORBETE FAVORITA

Jacinto Jobes.

1 can plums (juice), 4 cups boiling water.

2 cups sugar.

2 tablespoons cornstarch ,whites 3 eggs.

Mix juice from can of plums with water, sugar, cornstarch mixed with a little water and freeze; when half frozen add egg whites stiffly beaten.

STRAWBERRY FRAPPE

Mrs. G. W. Wright.

1 can Cross and Blackwell strawberry jam.

1 quart boiling water.

2 teaspoons lemon juice, whites 2 eggs.

Pour boiling water over contents of one can of strawberry jam (any other flavor if preferred). When cool, add lemon juice and freeze. When almost frozen add well beaten whites of two eggs.

TUTTI FRUTTI CREAM

Serve plain unflavored ice cream in deep glasses and pour over each a combination of minced fruits in syrup, and last a tablespoon of chopped walnut meats. Pineapples, bananas, oranges, peaches or any kind of berries are delicious served this way.

VANILLA ICE CREAM

Mrs. Kincaid.

1 can cream.

2 cans hot water.

1 tablespoon cornstarch.

4 eggs, 1 1/2 cups sugar vanilla.

Add hot water to cream, place in fire and when it boils, add cornstarch dissolved in a little water; after stirring briskly let it boil; then add the yolks of eggs, beaten well with the sugar. Place to cool and flavor with vanilla.When half frozen add the well beaten whites.