Part 10

STRAWBERRY SPONGE.--One quart strawberries, one half package Knox gelatine, one and one half cups water, one cup sugar, juice of one lemon, whites of four eggs. Soak gelatine until soft in one cup water. Mash strawberries, add half of sugar. Boil balance of sugar with the water twenty minutes. Rub strawberries through a sieve. Add gelatine to the strawberry juice and the hot, thin syrup. Remove from fire, add berry pulp and lemon juice and beat five minutes in dish set in ice water. Add whites of eggs and beat until mixture thickens. Other berries, crushed peaches, plums and other fruits may be used the same way. Serve with cream or with custard sauce.--Mrs. Southard, domestic science demonstration of fancy desserts.

WHISKEY SPONGE PUDDING.--One quart sweet cream, yolks of ten eggs, one package gelatine, one small cup whiskey, one large cup sugar, one teaspoon vanilla. Dissolve the gelatine and beat well with the eggs, then add half of the cream, boiled, add sugar, vanilla and whiskey, and the rest of the cream whipped stiff. Allow to stand until cold and thick; at least six or eight hours.

SAUCE.--One glass of jelly, one half cup sugar, one cup water. When boiling thicken very little with corn starch. Use cold.--Mrs. Aaron J. Bessie.

COFFEE GELATINE.--One and one half cups milk, one cup cold coffee, two thirds cup sugar, three eggs beaten separately, one pinch of salt, one rounded tablespoonful of granulated gelatine, one half teaspoon of vanilla. Put the milk, coffee and gelatine in a double boiler, add sugar, salt and beaten yolks. Cook till it thickens or starts to separate, stirring occasionally. Take from fire. Add vanilla, add beaten whites of eggs, stir and turn into a mold which has been dipped in cold water.--Mrs. Creaser.

MAPLE MOUSSE.--Four eggs beaten stiff, one cup maple syrup. Cook until it thickens, then beat until cool. One pint whipped cream, beaten together.--Mrs. Schollander.

BUTTERCUP JELLY.--Dissolve one box of Knox gelatine in one pint of cold water. Add three cupfuls of boiling water, one and one half cupfuls of sugar and the juice of four lemons and two oranges. Cook five minutes and strain through cheese cloth. Divide into two portions. Add the beaten yolks of three eggs to one portion and one half cupful of chopped nuts. Add one half pint of cream to the other portion and whip until stiff or the beaten whites of two eggs if you haven't cream. Place in moulds. Cut the white jelly into cubes and heap them at the base of the yellow mold. Serve with whipped cream which may be capped with chopped pineapple. Maraschino cherries or fresh strawberries.--Mrs. Whitehead, pudding demonstration.

FRUIT GELATINE PUDDING.--Juice of three lemons, one pint of cold water, one and one half pints boiling water, one cup sugar, one box Knox gelatine. Soak gelatine in the cold water, pour on boiling water, add other ingredients. Strain and turn over mixed sliced and sugared fruits and nuts, and serve with sweetened whipped cream flavored with vanilla.--Mrs. Whitehead, pudding demonstration.

CARAMEL PUDDING.--Put pint of milk in double boiler. When hot add three heaping teaspoons of corn starch dissolved in one third cup cold milk. Add pinch of salt. Take one and one third cups of brown sugar and put in pan on stove and melt, stirring continuously to prevent scorching. When melted add very slowly one third cup boiling water. Now stir this into the thickened milk. Cook for half an hour stirring very often. Add beaten eggs five minutes before taking off stove. Serve with whipped cream.--Mrs. G. A. McIntosh.

SNOW PUDDING.--Pour one pint of boiling water on one half a box of gelatine; add the juice of one lemon and two cups of sugar. When nearly cold strain; add the whites of three eggs beaten to a froth, beat the whole together, put in mold and set on ice. With the yolks of three eggs, one pint of milk, one large teaspoon of corn starch, make a boiled custard, flavor to suit taste. Serve cold by pouring the custard around portions of the snow placed in saucers.--L. W.

CARAMEL CUSTARD.--Put one cup of sugar in a skillet and let it melt and brown, stirring constantly. When it smokes, add one cup boiling water and cook to a thick syrup. Four eggs beaten with one half cup sugar, add one quart milk and a little vanilla. Pour the syrup in the bottom of custard cups, turn in the custard and bake, set in a pan of boiling water. As soon as the custard will cut clean with a knife it is done. Too much sugar and too much cooking makes custard "watery."--Mrs. Whitehead.

ORANGE AND BANANA COMPOTE.--For six bananas a little underripe make a syrup of one cup of sugar and a half cup of water. Flavor with six whole cloves and one inch stick cinnamon. Boil eight minutes without stirring. Add the bananas and simmer until they begin to clear. Put in the juice of two oranges, a half lemon and a half glass of grape juice. Remove the cloves and cinnamon and serve on rounds of toast or sponge cake with whipped cream.

PRUNE WHIP.--(Dessert.) Take about twenty four well cooked prunes, remove pits and chop up pulp. Add one heaping tablespoon sugar, three eggs, whites and yolks beaten separately and half teaspoon vanilla. Beat all together thoroughly and pour in buttered baking dish. Bake in moderate oven thirty or thirty five minutes. This makes enough for a family of four.--Mrs. Monroe.

BANANA SHORT CAKE.--One cup sugar, one fourth cup butter, three eggs, one half cup milk, one and one third cups flour, one and one half teaspoons baking powder, flavoring. About one hour before serving slice six bananas, add one and one half cups sugar, juice of two lemons, four tablespoons water. Stir three times. When ready to serve put between layers, add chopped walnuts and heap whipped cream over all.--Mrs. D. E. Plier.

CREAM PUFFS.--One half cup melted butter, one cup hot water, cup flour, stir the flour into the water and butter while boiling. It will not lump. Let stand until cold, then stir in separately with a fork three eggs not beaten. Bake in greased gem pans or drop in greased pans and bake thirty minutes. When cold open at side and fill with stiffly beaten cream sweetened and flavored.--Contributed.

STRAWBERRY BAVARIAN CREAM.--Scald one cupful of milk or thin cream, pour it slowly over one egg yolk slightly beaten with one quarter cupful of sugar, return to double boiler, add one half tablespoonful of granulated gelatine dissolved in one quarter cupful of cold water; stir until mixture coats the spoon, strain at once into a bowl. When cool and beginning to show signs of stiffening beat in one half cupful of strawberries which have been mashed and sweetened with a tablespoonful of sugar, then fold in the stiffly beaten white of an egg and finally one half cupful of cream, whipped very stiff. Fill wet molds and leave on ice three hours. Serve with or without whipped cream.

STRAWBERRY CHARLOTTE.--Whip one cupful of cream very stiff. Beat the white of one large egg or two small ones very stiff. Beat into the white one half cupful of fine sugar. Combine this with the whipped cream, then lightly stir in one cupful of strawberries cut in quarters. Spoon into a mold lined with lady fingers or slices of sponge cake and place on ice for one hour.

ANOTHER STRAWBERRY CHARLOTTE.--Mash one cupful of strawberries and sweeten according to the acidity of the berry. Let stand to draw the juice, an hour, then strain. Dissolve one level tablespoonful of granulated gelatine in two tablespoonfuls of cold water. Set the bowl containing it in a pan of hot water and stir until smooth, add it to the strained strawberry. Now whip one cupful of cream, sweetened with two level tablespoonfuls of sugar, lightly fold the strawberry gelatine in, a few drops at a time. Turn into a wet mold and put on ice for two hours. If carefully mixed there will be no settling at the bottom. The mold for this need not be lined with cake, but a delicate wafer of some sort, preferably vanilla, should be served with it if it is molded plain.

LEMON JELLY.--Soak one box Knox sparkling gelatine in one pint cold water, two minutes; add two pints boiling water, one and one half cups sugar, and stir until dissolved; add juice of three lemons, strain through jelly bag into molds.

CHOCOLATE BLANC MANGE.--One half box Knox sparkling gelatine, one quart sweet milk, one half cup cold water, one cup sugar, two ounces grated chocolate. Soak the gelatine in the cold water; boil the sweet milk with sugar and grated chocolate and a little salt, five minutes; then add dissolved gelatine, stirring constantly; flavor with vanilla, and pour into mold; serve with whipped cream.

PINEAPPLE JELLY.--Read this recipe carefully and follow instructions. Soak one box Knox gelatine in one pint cold water, set on stove in double boiler to dissolve; when gelatine is cold and beginning to set, beat into it pineapple juice and pineapple, and place on ice to harden. Be sure you follow the above, for if you mix pineapple and its syrup with gelatine when you first make it, the acid in it will digest the gelatine so it will not harden.

WINE JELLY.--Soak one box Knox sparkling gelatine in one half pint cold water two minutes, add one quart boiling water, one and one half cups sugar, and stir until dissolved; add one half pint wine and juice of two lemons; strain and pour into mold.

NUT CREAMS.--Soak two large tablespoons of gelatine in one half cup milk. Set in hot water until melted, but do not heat. Whip one pint cream, reserving a cupful after it is whipped. Turn the gelatine into the cream adding one half teaspoonful of sugar, the beaten white of an egg, a teaspoon of vanilla and a large cup of chopped hickory and walnuts. Whip until stiff. Mold in small cups that have been wet with cold water. When ready to serve turn on a flat dish, put on remainder of whipped cream and sprinkle with chopped nuts.--Mrs. Alleman.

MAPLE CREAM GELATINE.--One half package Knox gelatine dissolved in one cup cold water; one cup maple syrup heated to boiling point, mix with gelatine, strain through a cloth and cool. Beat one pint of cream, mix in and add one cup nuts.--Mrs. Schollander.

BROD TORTE.--One cupful of rye breadcrumbs, eight eggs, a cupful of granulated sugar, one quarter pound of almonds, sliced or ground, (I prefer them sliced), one quarter pound of citron, sliced thin; one half ounce of bitter chocolate (grated), a lemon, juice and rind; one teaspoonful of ground cinnamon, one half teaspoonful of cloves, a wineglassful of brandy. Dry the bread in the oven and put through food grinder or sifter. Mix almonds, citron, chocolate and spices with the crumbs. Beat the yolks of the eggs with the sugar until thick; add lemon juice and heat again. Mix the dry ingredients with beaten eggs and sugar; next put in the brandy and, lastly, the whites of four eggs beaten stiff, are folded into the mixture. (Reserve the other four for the meringue. Pour into a "spring form" and bake in a moderate oven. When the "torte" is done, spread jelly on the top and the meringue made with the reserved eggs upon the jelly. Put back into the oven until the meringue is lightly colored.

GERMAN PAN CAKES FOR DESSERT OR LUNCH.--Beat yolks of six eggs and then beat whites of three to a stiff froth. Mix with three fourths cup grated bread crumbs, one cup cream and a large cupful of flour, pour in a buttered sauce pan, sprinkle with sugar and stir over the fire until thick then fry in butter, on a hot skillett, like pan cakes. Put on a hot dish, sift powdered sugar on them and sprinkle with lemon juice and serve hot.--Contributed.

FRUIT TRIFLE.--Beat whites of six eggs light, add six tablespoons of sugar and beat about half an hour then beat in one cupful of grated pineapple or cut up fresh strawberries or fresh raspberries or cut up fresh, ripe peaches or apricots or any fruit jam or jelly and beat five minutes. Serve ice cold in sherbet glasses as it is or chopped with flavored whipped cream. "Trifle" is sometimes made by using whipped cream, sweetened, and adding one cupful of cut up fresh berries, or peaches or orange pulp or bananas chopped, or half a glass of any fruit, jam or any jelly cut into small pieces. Beat it through the whipped cream. This is a simple and palatable dessert which can be quickly made.--Mrs. Whitehead.

JUNKET.--One quart of warm milk, two tablespoons brandy; wine or vanilla; two tablespoons sugar, one junket tablet or one tablespoon of rennet. Stir well together, then let it stand undisturbed until thick, then place on ice. Serve with sugar, nutmeg and cream. This is another dainty and easily made dessert.--Mrs. Whitehead.

Ice Cream, Sherbets, Ices and Frozen Dainties

"Which is not amiss to cool a man's stomach this hot weather."--Shakespeare.

ICE CREAM.--In packing the freezer use rock salt and crush the ice very fine. Put it in a heavy grain sack and pound and mash until nearly as fine as snow. Measure ice and salt allowing four parts ice to one of salt or ten pounds of ice to three of salt. Pack ice in layers three inches deep, then shake over one large saucerful of salt, then another three inch layer of ice and more salt, alternating ice and salt until you reach top of can. Pack the can with cream, put on the top of freezer, and let cream stand until it freezes on edges, then turn the dasher slowly for ten minutes, then quickly until cream is frozen thick but not too hard. Remove the dasher, put on the top and cork, repack freezer with ice, cover with heavy carpet and let cream ripen two or three hours.--Mrs. C. H. McKay.

ICE CREAM.--Without cooking. Two quarts of thick cream, two cups sugar. Mix and stand until sugar dissolves. Flavor to suit taste and freeze.--Mrs. C. H. McKay.

CARAMEL ICE CREAM.--Beat three eggs, one cup sugar and one half cup of flour together and cook with one pint rich milk. Brown one cupful of granulated sugar to a caramel and add to this hot custard. Cool and add one quart thick cream. Freeze.--Mrs. C. H. McKay.

CHOCOLATE ICE CREAM.--Let one large pint of milk come to a boil, add one cup of sugar and one third cup of flour mixed with the beaten yolks of three eggs; three fourths cake of sweet chocolate. Cook until thick and creamy, stirring constantly. Cool and add one quart of cream, one cup sugar and pinch of salt. Add vanilla flavoring and freeze. When partly frozen add the beaten whites of the eggs and freeze until firm but not too hard. Pack freezer well, cover and let it ripen two or three hours if possible.--Mrs. C. H. McKay.

MARYLAND ICE.--Two quarts ripe strawberries mashed with four cups sugar. Stand one hour and squeeze out the juice through a sieve or cheese cloth. Add two quarts of water and freeze. Remove water from freezer when ice is half frozen, pack, and let it stand twenty minutes. Then scoop out the center; leave wall intact. Make a filling of one pint of cream, one half cup sugar, one teaspoon flavoring beaten and whipped until stiff. Add one half cup of chopped or rolled nuts. Fill the cavity in the strawberry ice with this mixture. Repack the freezer and let it ripen four or more hours. When ready to serve, remove freezer can, wrap it in a cloth dipped in boiling water, let stand one minute when the mould of ice cream will slip out easily onto the serving platter. Serve in thick slices.--Mrs. C. H. McKay.

MOUSSE.--(Without cream.) Rub one quart of berries through a sieve, add one cupful of powdered sugar, one ounce of dissolved gelatine, and the whites of five eggs beaten stiff. Put in a mold and pack in ice and salt for three or four hours.--Mrs. C. H. McKay. (Editorial Note.--The above recipes were demonstrated by Mrs. McKay in her paper on "Ice Cream, Ices and Frozen Dainties" at Domestic Science club.)

VANILLA ICE CREAM.--One quart thick cream, seven tablespoons of sugar, one half of a vanilla bean. Cut bean into halves, scrape out seeds and mix with sugar. Add sugar to half of the cream, and put in the balance of the bean. Heat and dissolve sugar in hot cream. Remove from fire, strain and cool. Add remaining cream and freeze. The flavor of the bean makes delicious ice cream but of course good vanilla extract may be substituted. Use a tablespoon of extract. Plain ice cream is nice served with hot chocolate caramel sauce or with maple sauce and chopped nuts.--Mrs. Whitehead.

CHOCOLATE CARAMEL SAUCE.--One and one half cups brown sugar, one half cup of milk, four ounces of chocolate. Stir all together on back of range until chocolate is melted and smooth; then boil until it forms a soft ball when tried in cold water. Serve hot over the ice cream. Makes a nice pudding sauce also and is nice on cream puffs or eclairs.--Mrs. Whitehead.

RED RASPBERRY ICE CREAM.--Follow directions for chocolate ice cream given above, omitting the chocolate and adding one quart of ripe red raspberries pressed through a sieve and sweetened, when the cream is half frozen, and when the meringue is added also. Proceed with the freezing and ripen two or more hours before serving. Strawberries, apricots and peaches are equally as good used this way.--Mrs. Whitehead.

TORTONI ICE CREAM.--Boil one and one half cups sugar with water to cover until it threads from the spoon. Pour it over the stiffly beaten whites of three eggs and beat well. Scald one quart of new milk and add beaten yolks of eggs. Cool and mix with one pint of cream (may be whipped but isn't necessary) and six crumbled almond macaroons. Flavor with vanilla or almond extract. Mix all together and freeze. Cocoanut may be used in place of macaroons but it should be sprinkled with sugar and slightly browned in the oven first.--Mrs. Whitehead.

MAPLE MOUSSE.--Boil a cupful of maple syrup three minutes and stir into the beaten yolks of three eggs. Put back in dish syrup was boiled in and boil two minutes. Cool. Whip a quart of cream and add the cooled mixture and freeze. Do not stir. In the winter it may be simply set out of doors, or may be packed in ice and salt.--Mrs. G. A. McIntosh.

CARAMEL PUDDING.--Take one and one third cups of brown sugar and put in pan on stove and melt, stirring constantly to prevent burning. When melted add very slowly one third cup of boiling water.--Mrs. G. A. McIntosh.

Cold Desserts

MAPLE MOUSSE.--Four eggs beaten stiff, one cup of maple syrup. Cook until it thickens, then beat until cool. Then add one pint of whipped cream, pack in salt and ice for several hours.

FROZEN RICE PUDDING.--One cup rice, one quart milk, one quarter teaspoon salt, one cup sugar, one cup cream, one teaspoon flavoring. Cook rice in milk until soft, add sugar, salt and flavoring and pour into freezer when cold. Whip cream and add to the mixture when nearly frozen.--Mrs. Schollander.

Fruit, Ices or Sherbets

LEMON SHERBET.--One pound of sugar and one quart of water boiled to thin syrup and when cool add the grated rind of two lemons and the juice of six. For a water ice stir it now and then in the freezer and freeze slowly until like wet snow. For a sherbet freeze quickly until light and stiff. For a sorbet, add a meringue made of the beaten white of egg and sugar to the partially frozen ice.

ORANGE SHERBET.--Add the juice of six oranges and grated rind of three and the juice of one lemon to the above sugar and water syrup and freeze.

PINEAPPLE SHERBET.--Add one pint of grated pineapple and juice of one lemon to above syrup and freeze rapidly.

MINT SHERBET.--Pound the leaves of two dozen stalks of mint to a pulp, add to the syrup as above with the juice of two lemons and freeze or use mint extract.

GRAPE SHERBET.--Add the juice of one lemon and a pint of grape juice to the above syrup and freeze.

BERRY SHERBET.--Add one pint of the berry juice and juice of two lemons to above syrup and freeze.

CRANBERRY SHERBET.--One pint of strained and sweetened cooked cranberry juice and the juice of two lemons added to above syrup and freeze stiff. Fruit jellies may be melted and strained and used as substitutes for the fresh fruit juice.

FROZEN STRAWBERRIES.--Mash one quart of berries, add one and one half cups sugar and the juice of one lemon. Let it stand one hour, then add one pint of water and freeze like ice cream. Serve in punch glasses with whipped cream. Peaches and apricots are also nice frozen likewise as are cooked cranberries pressed through a colander.

FRAPPE.--This is strictly speaking of drink partially frozen until like wet snow. Grape Frappe is frozen coffee and lemon Frappe is partly frozen lemonade. A punch is merely a cold fruit drink with a block of ice floating in it. It is usually made of a combination of fruit juices sweetened and wines and liquors are frequently added to it.

PARFAIT AND MOUSSE.--This is frozen whipped cream, sweetened and flavored to suit the taste. It is packed in a mould and buried in crushed ice and salt for several hours. The cream should be frozen one and one half inches deep. The center remains soft. The opening of the mould should be bound with a strip of muslin dipped in melted suet or butter. Quick parfait is made by adding whipped cream to ice cream. At serving time beat in the whipped cream. Coffee ice cream with whipped cream is much liked, as are chocolate and caramel ice cream served this way. Macaroon mousse is made by adding crushed and rolled macaroons to whipped cream and burying the mould in ice and salt. Chopped nuts are used the same way and crushed fruit.

LEMON ICE.--Two and three fourths cups sugar, two tablespoons corn starch; add one quart boiling water. When cool add juice of eight lemons and when half frozen add whites of three eggs and one pint thick cream.--Mrs. D. E. Plier.

CURRANT ICE.--One pint currant juice (or two glasses of currant jelly), two lemons and one orange, three cups sugar, two quarts water. Pour juices over sugar and stir until dissolved then add water and freeze. The whites of two eggs may be added just before the freezing is completed.--Mrs. Schollander.

PINEAPPLE SHERBET.--One quart of granulated sugar, and one quart cold water brought to a boil. Pour over one quart can of grated pineapple and juice of six lemons. Strain and put into freezer. When cold add whites of three eggs beaten stiff with one tablespoon of sugar. Freeze.--Mrs. W. S. Davidson.

PISTACHO MOUSSE.--Whip a pint of cream very stiff, beat into it lightly four tablespoonfuls of powdered sugar; flavor to taste with pistacho extract and stir in one half cupful of chopped nuts. Last of all color a delicate green with vegetable coloring mixture. Turn all cream into a mould and pack with ice and salt for four hours.--Mrs. J. D. Wolpert.

STRAWBERRY ICE CREAM.--Three cupfuls of cream and one of milk, or one quart of thin cream, three quarters of a cupful of sugar; scald, but do not boil. Beat until cold, add one cupful of strawberries mashed with their juice and one half cupful of sugar. Place in freezer, pack in ice and salt, using three quarters ice and one quarter salt, and freeze until as stiff as can be turned. Remove dasher, work up and down with a long handled spoon to pack solidly and set aside for twenty minutes or longer. Serve garnished with a half cupful of strawberries cut in two. For individual servings a simple way is to pack the ice cream in pound or half pound baking powder tins after it has been frozen and bury it in ice and salt. It then may be turned out and sliced in rounds, one round to a person, and the strawberries used to decorate each service. Of course, if this is done the cream must be very firm and should be packed at least two hours before it is used. To avoid much melting the bucket may be put in the ice box in a tin pan.