Part 11

STRAWBERRY MOUSSE.--Dissolve one tablespoonful of granulated gelatine in one quarter cupful of water by placing the bowl containing it in a pan of hot water; when smooth add three quarters of a cupful of powdered sugar and stir until cool. Strain gradually into two cupfuls of cream whipped very stiff, add one cupful of fresh strawberries which have been chopped fine with a silver knife and sugared with one third cupful of sugar. Have the mould already packed in ice and salt, put the mousse into it by the spoonful, first being sure that all the ingredients are well mixed; cover with buttered paper, put on the lid of one mould and pile ice and salt on top. Put in a cold place for two to four hours. Unmold and serve with halved strawberries and sponge cake or angels food.

ORANGE WATER ICE.--Juice of six oranges, two teaspoons extract of orange, juice of one lemon, one quart water, one pound powdered sugar, one gill rich, sweet cream, add all together and strain. Freeze same as ice cream.--Mrs. H. J. Liddell.

LEMON SHERBET WITH CREAM.--Mix four large cups of sugar with three level tablespoons of flour and stir in two quarts of boiling water and cook thick. Cool and add the juice of one dozen lemons. Strain and freeze. When half frozen add one pint of cream whipped stiff with half a cupful of sugar and add the beaten whites of two eggs. Stir well through the half frozen sherbet and finish freezing. When firm, remove the dasher from the freezer, repack and cover freezer with a carpet or heavy blanket. Let it ripen two hours or more. Makes one gallon of sherbet.--Mrs. Whitehead.

LEMON SHERBET.--Juice of three or four lemons, according to size, two cups sugar, one quart of fresh sweet milk. Mix lemon juice and sugar and put them in the freezer and let stand while you pack freezer, quickly stir in ice cold milk and freeze quickly. The milk must be fresh morning's milk and it must commence to freeze immediately or it will curdle. Grated pineapple may be added to this if liked. After it is frozen the beaten whites of two eggs mixed with two tablespoons of sugar, should be stirred through the sherbet and left to ripen until serving time. Cream may be used instead of milk but half of it should be scalded with half of the sugar and cooled before mixing with the lemon juice.--Mrs. Whitehead.

HOT CHOCOLATE SAUCE FOR ICE CREAM.--Two cups of light brown sugar, 2 tablespoons of chocolate, 1/2 cup sweet milk, butter size of a walnut. Boil until it forms a soft ball when dropped in cold water. Do not beat. Flavor with vanilla and let it stand a moment, pour the sauce on ice cream in the dishes just before serving. Maple sauce is made the same way substituting maple sugar for the brown and omitting the chocolate. Caramel sauce is made by browning sugar in a hot skillet until it melts and smokes and then adding the sweet milk and butter and cooking to soft ball stage. Minced nuts may be sprinkled over the sauce on top of ice cream.--Mrs. Whitehead.

STRAWBERRY FRAPPE.--For one quart of ripe berries use four lemons, three cupfuls of sugar and three pints of water. Crush the berries with the sugar, and let them stand an hour before adding the juice of the lemons and the water. Mix well, pour into a freezer and stir for fifteen or twenty minutes. Pack in ice for an hour or two and serve in glasses with or without whipped cream on top.

MELON SHERBET.--Boil one pint of water with half a pound of sugar for twenty minutes, then stir in a little gelatine melted in cold water. Add the strained juice of two lemons, half a pint of melon juice and then the beaten whites of two eggs. Whisk all together and partially freeze.

ANGEL FRAPPE.--Dip half a pound of lump sugar in the strained juice of some white currants and boil them to the "thread" point. Beat the whites of two eggs till stiff, then pour on the sugar and continue beating. Whip a pint of double cream, add a quarter of a pint of currant juice, mix all quickly together and freeze without stirring until nearly solid. Serve in tall glasses with a few white currants in the bottom of each.

SHERBET PINEAPPLE.--Boil together one cup of sugar and one quart of water. Dissolve in one half cup of water one teaspoon of gelatine; juice of two lemons, one can of pinapple. Put in freezer and add one pint of water. When partly frozen add the whites of three eggs and one cup of sugar and finish freezing.--Mrs. F. Kleinsorge.

Puddings and Pudding Sauces

"Since Eve ate apples much depends upon dinner."--Lord Byron.

ENGLISH PLUM PUDDING.--Two cups sugar, five eggs, one nutmeg, one tablespoon salt, one quart sweet milk, one loaf bread without crusts, one large piece citron chopped, four cups suet, two cups currants, four heaping cups raisins, three pints flour. This makes a large pudding and if cooked in one mould, must boil ten hours.--Mrs. Mary Harvey.

BROWN BETTY PUDDING.--Take stale pieces of bread and lightly brown them in oven until thoroughly dry and crisp. With rolling pin crush the bread into small crumbs. Put into pudding dish a layer of these crumbs, then a layer of apples, and arrange in layers until dish is full, last layer crumbs. Flavor with sugar, cinnamon, lemon and butter on each layer and bake slowly. Serve with sweet sauce, cream or milk.--Mrs. Mary Harvey.

SUET PUDDING.--One cup chopped suet, one cup raisins, one cup brown sugar, two tablespoons syrup, one tablespoon soda, salt, and one egg, three cups flour, one teaspoon cinnamon. Steam from two to three hours and serve with pudding dip made of one cup sugar, scant, one tablespoon butter, two tablespoons flour, one cup boiling water, flavor to taste.--Mrs. D. E. Plier.

PLUM PUDDING.--One and one half pounds suet, one pound stoned raisins, one pound currants, eight eggs, one and one half nutmeg, two ounces candied peel, one teaspoon ground ginger, one half pound bread crumbs, one half pound flour, two pounds of dark sugar, one half pint milk.--Mrs. A. McKay.

SPONGE PUDDING.--Two large tablespoons sugar, two large tablespoons butter, four large tablespoons flour, six eggs, two cups sweet milk. Let milk scald, while hot add butter, then sugar, then flour mixed with cold milk. Stir well until it boils, remove from the fire, add yolks well beaten, then add whites beaten stiff. Pour into buttered dish, set in pan of hot water and bake one hour. Half of this will serve six people.--Mrs. Schollander.

ANGEL PUDDING.--Two eggs, one cup of sugar, one cup of chopped walnuts, one cup of dates, two tablespoons flour, one teaspoon baking powder. Bake twenty minutes, serve with hard sauce or whipped cream.--Mrs. Schollander.

SNOW BALLS.--One half cup of butter, one half cup milk, one cup sugar, one and one quarter cups flour, three and one half teaspoons baking powder, whites of four eggs. Cream butter, add sugar gradually, then milk. Add flour mixed and sifted with baking powder, then add the whites of eggs beaten stiff. Steam thirty five minutes. Serve with orange sauce. Orange sauce. Whites of three eggs, one cup of powdered sugar, juice and rind of two oranges and juice of one lemon. Beat whites until stiff, add sugar gradually, and continue beating. Add rind and fruit juices.--Mrs. Schollander.

PRUNE PUDDING.--Whites of six eggs, beaten stiff, and one cup of sugar. Boil and pit twenty prunes and chop fine. Mix all and bake forty minutes. Serve with whipped cream.--Mrs. R. J. Walker.

CHOCOLATE PUDDING.--One half cup sugar, a piece of butter the size of an egg, one heaping teaspoon baking powder, one egg, one half cup milk, one cup flour, two squares of chocolate grated. Bake as a cake and serve cold. Sauce: Yolks of two eggs and one cup of sugar beaten to a cream, one half cup of cream, whipped, whites of two eggs, beaten stiff, and added last. Flavor with vanilla.--Mrs. C. C. Mackenroth.

ANGEL PUDDING.--Two eggs, one cup sugar, one cup chopped nuts, one cup dates, two tablespoons flour, one teaspoon baking powder, bake twenty minutes, serve with whipped cream.--Mrs. Schollander.

CORN PUDDING.--Score the rows of corn in a dozen big ears and press out the juice and pulp. To two cups of pulp, add two well beaten eggs, one tablespoon of butter, one small teaspoon of salt, a dash of pepper and two scant cups of sweet milk. Bake in a greased pudding dish until firm and brown. Serve with hard sauce made by creaming half a cup of butter with one cupful of sugar until light, add a dash of nutmeg and put a tablespoon of sauce on each piece of hot pudding.--Mrs. Whitehead, Southern Cookery Demonstration.

PRUNE WHIP.--One pound prunes, cook until tender, put through colander (to remove pits) add half cup sugar, when cold add the whites of four eggs, well beaten; beat all together, put dish in oven four minutes. Serve cold, with whipped cream. This amount will serve six to eight people.--Mrs. Liddell.

ENGLISH PLUM PUDDING.--One pound chopped suet, one pound chopped raisins, one pound English currants, one ounce citron and lemon peel, six eggs, three cups of bread crumbs, three cups dark brown sugar, one teaspoon of cloves, cinnamon and nutmeg, one pint of sweet milk. Mix all well together, then add flour until the consistency of fruit cake. Tie it in a strong, new cloth, allowing room to swell, and boil it in a kettle of boiling water constantly for six hours.--Mrs. Eleanor Wilkinson.

LEMON PUDDING.--Slice one large or two small lemons in a pudding dish with one and one half cups hot water, one cup sugar, and one tablespoon butter. Set on stove to get warm while you prepare batter, by mixing one half teaspoon butter, one half cup sugar, yolks of two eggs, one quarter cup sweet milk, one teaspoon baking powder, three fourths cup sifted flour. Pour over the lemons and bake. When done cover with a meringue and brown.--Mrs. A. D. Paulson.

MOTHER'S BOILED INDIAN PUDDING.--Two cupfuls of corn meal, one cupful of flour, three teaspoons of baking powder or two level spoons of soda, one half cup of molasses, two beaten eggs, one tablespoon of salt, and enough sweet or sour milk (if soda is used) to make a thin batter. Turn into a floured, wet pudding bag or into a greased double boiler and boil steadily from two to three hours. Serve with cream and sugar alone, or spiced with nutmeg, or with any favorite pudding sauce.--Mrs. Whitehead.

CHOCOLATE PUDDING WITH RAISINS.--Sauce: One cup sifted flour, one and one half level teaspoons baking powder, one half teaspoon cinnamon, one quarter teaspoon salt. Sift several times. Beat one yolk of egg with one third cup sugar, three tablespoons melted butter and one quarter cup milk. Stir into the flour mixture then beat in two squares of chocolate melted over hot water; add beaten white of egg, and steam half an hour in buttered cups. Raisin sauce: Chop one half cup raisins and stew in a little water then add one half cup sugar and cook to a thick syrup, then thin with hot water, one half cup, and serve.--Mrs. Whitehead, pudding demonstration.

RAISIN SAUCE.--Stew one cup seeded raisins in one pint of water until soft. Mash them and strain them through cheese cloth. Put the liquor on to boil, add one tablespoon lemon and sugar to taste. Thicken with one tablespoon corn starch wet in cold water, and cook until smooth. Add one tablespoon of butter just before serving.

PEACH COBBLER.--Two cups flour, two teaspoons baking powder, one half teaspoon salt, one half beaten egg mixed with three fourths cup milk, one quart sweetened peaches. Mix dry ingredients like pie crust, add milk and egg, roll out, line greased pudding pan, fill in with sweetened fruit. Cover with crust and bake.--Mrs. Whitehead, pudding demonstration.

FRENCH APPLE PUDDING.--Two cups of flour, two teaspoons baking powder, one half teaspoon salt, one cup sugar, two cups milk, one half cup butter, two eggs. Cream butter and sugar, add eggs, beat, add milk and other ingredients. Butter deep pan, fill it with peeled and quartered cooking apples. Cover with sugar and cinnamon or grated nutmeg. Turn the batter over it and bake brown. Invert the pudding pan and serve with cream and sugar, or pudding sauce.

STEAMED APPLE PUDDING.--(In cups.) Fill cups half full of prepared apples, sugared, buttered and spiced to taste. Make a drop batter of one cup flour sifted with one teaspoon baking powder, one quarter teaspoon of salt and mixed soft with sweet milk. Fill cups with batter and steam three quarters of an hour. Serve with lemon or vinegar sauce, made as follows: One tablespoon each of butter, flour and sugar, stirred over the fire together, add boiling water, about one pint, and cook thick. Season with one tablespoon vinegar, lemon juice or vanilla.--Mrs. Whitehead, pudding demonstration.

STRAWBERRY PUDDING SAUCE.--Cream one half cupful of butter and two cupfuls of sugar until very light, gradually add one pint of crushed strawberries and serve with bread, tapioca or rice pudding.

LEMON HONEY SAUCE.--Cream one half cup of butter with one cupful of sugar and add yolks of three eggs. Beat together and cook in double boiler, add slightly beaten whites of eggs and juice of two lemons. When cold add one half pint of whipped cream. Serve on gelatine or snow pudding.--Mrs. Whitehead.

FOAM SAUCE.--Three eggs beaten light with one cupful of sugar, add one teaspoonful of butter, one teaspoonful of vanilla and one tablespoonful of brandy or whiskey or orange juice if liquor is not liked. Just before serving add one cupful of boiling water. Serve with suet or plum pudding.

ANOTHER FOAM SAUCE.--One beaten egg, one half cup sugar, three tablespoons boiling milk, flavor with vanilla.

ENGLISH SWEET SAUCE.--Yolks of two eggs, beaten with three quarters cup powdered sugar. Add one cup sweet cream and the grated rind of one orange. Cook over slow fire five minutes, stirring all of the time.

MAPLE SYRUP SAUCE FOR PUDDINGS.--Melt one tablespoon of butter and blend with half as much flour, add one half cup of hot maple syrup and cook thick. Serve as sauce on apple pudding. Brown sugar syrup may be used instead of maple syrup and caramel sugar syrup is equally as good used the same way.--Mrs. Whitehead, sauces demonstrated in paper on puddings and pudding sauces.

VANILLA SAUCE.--Norwegian. Put three pints of fresh milk in a kettle over the fire and let come to a boil (but do not let it boil). Four ounces of sugar, yolks of five eggs, beaten together about ten or fifteen minutes. Add this to the hot milk, flavor with vanilla. Get cool. To be served with fruit gelatine or sliced oranges.--Mrs. R. Meidell.

STEAMED FRUIT PUDDING.--One cupful each of molasses, bread crumbs, water, flour and currants and raisins or dates. Soak bread crumbs in the water until soft, add one beaten egg, three level tablespoons of melted butter or beef drippings, one teaspoon of soda, a little salt and cinnamon. Mix all ingredients together and steam in a greased steam cooker or double boiler for two hours. Serve with any favorite pudding sauce. As it is something like plum pudding foam sauce is liked best with it.--Mrs. Whitehead, demonstration of puddings.

CORN STARCH PUDDING.--One quart milk, eight tablespoons corn starch, pinch of salt and one half cup sugar. Heat milk to boiling point and stir in sugar, salt and corn starch mixed together. When cooked sufficiently turn over the beaten whites of two eggs and stir. To make it yellow use the yolks of eggs. Serve (without) with or without cream.--Dorothy Whitehead.

CHOCOLATE PUDDING.--One quarter cup butter, one cup sugar, yolks of two eggs, one half cup milk, one and three eighths cups of flour, three teaspoons baking powder, whites of three eggs, one and one third squares Bakers chocolate, one eighth teaspoon salt and one fourth teaspoon vanilla. Cream the butter, add one half of the sugar, beat yolks and add remaining sugar, combine mixture, add milk, flour, baking powder and salt, then add the whites beaten stiff, melted chocolate and vanilla. Bake in cake pan. Fill the center with whipped cream sweetened and flavored and pour around chocolate sauce.

CHOCOLATE SAUCE.--Boil one cup sugar, one half cup water until a thin syrup. Melt one and one half squares Bakers chocolate and pour gradually over the hot syrup.--Dorothy Whitehead, demonstrated in 7th grade Domestic Science class at school.

SUET PUDDING.--One cup chopped suet, one cup milk (or water) one cup chopped raisins, one cup molasses, two and one half cups flour, one teaspoon soda, one half teaspoon each salt, cloves, cinnamon and nutmeg. Sift flour, soda, salt and spices. Add suet and raisins. Mix milk (or water) and molasses, beat into the dry mixture and steam three hours. Dressing for pudding: One cup sugar, one egg, one tablespoon flour, two tablespoons cold water, beat well and stir in half pint boiling milk or water. Add butter size of an egg, flavor with vanilla.--Mrs. W. C. McGuiness.

NUT PUDDING.--One cup sugar, one cup butter, one cup milk, two eggs, two and one half teaspoons salt, two teaspoons baking powder, two cups flour, one cup nuts. Steam good three hours and do not uncover at all while steaming or it will fall. Eat with golden sauce. One heaping teaspoon butter, one cup powdered sugar, two egg yolks, four or six tablespoons cream, flavoring. Beat whites of two eggs well, and add last, do not boil.--Mrs. Paul Leonhardy.

STRAWBERRY SHORT CAKE.--Sift one quart of flour with three teaspoons of baking powder and a tablespoon of sugar and one half teaspoon of salt. Work in three rounding tablespoons of butter to a mealy mixture or until the butter and flour are thoroughly blended; now lightly mix in enough milk to make a soft dough, (a little over a pint). Handle just enough to roll out after the milk is added to the flour. Roll in two round or square sheets, put in greased tins, dot with butter and bake a nice brown in a quick oven. Crush two quarts of strawberries with sugar to sweeten. Build the short cake in layers with the berries between cakes and generously spread on top. The whole berries are often reserved for the top. Serve with thick cream or with sweetened whipped cream. Raspberries, grated pineapple and fresh sliced peaches or oranges are used in season as well as strawberries.--Mrs. Whitehead, demonstration Southern Cookery.

RICE PUDDING.--Mix one half cup of rice with two quarts of sweet milk, two thirds cup of sugar and a little salt. Powder with cinnamon or nutmeg if liked. Place dish in a pan of cold water and bake two hours or more, stirring frequently until milk has cooked out and rice is creamy.--Contributed.

STEAMED CUP PUDDING.--Two eggs, one half cup sugar, one tablespoon butter, one cup milk, two teaspoons baking powder, flour to make a stiff batter. Steam twenty minutes in well greased cups and serve with pudding sauce.--Mrs. A. McKay.

Cheese

"It seems as tho' science has condemned everything we relished when a boy. * * * We have had this pure food idea pounded into us until we can't find anything any more that 'taint tainted."--Sam Clark.

COTTAGE CHEESE.--Heat two quarts of lobbered milk slowly until curd is formed; drain through cheese cloth and when dry add one teaspoonful of salt and one half cup of sweet or sour cream.--Mrs. J. Bruegger.

CHEESE AND BREAD.--One cup bread crumbs, two cups milk, soak. Add one half pound grated cheese, one tablespoon butter, two or three eggs, beaten lightly, pepper and salt to suit taste. Brown lightly. For a small family use one half the amount.--Mrs. Davidson.

CHEESE SCALLOP.--One cup grated cheese, 2 egg yolks beaten, 2 tablespoons of melted butter, one cup bread crumbs soaked in one and one half cups milk, dash of cayenne pepper. Mix all together, then add stiffly beaten whites of eggs. Bake in a greased dish in a hot oven covering the top with fine bread crumbs.--Contributed.

CHEESE AND BREAD OMELET.--Soak a cupful of bread crumbs until soft, then drain, add a cupful of milk and three egg yolks to the bread and salt and pepper. Stir the stiffly beaten whites of eggs into the bread and one cupful of grated cheese. Cook like an omelet with butter in a hot skillet. Fold over and serve.--Contributed.

CHEESE AND MACARONI.--Boil a cupful of broken macaroni tender in boiling salted water. Make a cream sauce of two tablespoons of butter blended with as much flour and cooked with one half pint of milk. Add salt and cook thick. Then add four large tablespoons of grated cheese and one beaten egg. Mix with the drained macaroni in a baking dish, cover with crumbs and brown in the oven.--Contributed.

CHEESE SOUFFLE.--Stir one tablespoon of flour into one tablespoon of melted butter in a pan on the stove until well blended, add one cup of milk and cook until smooth. Add one cup of grated cheese and well beaten yolks of three eggs, lastly add well beaten whites of eggs and a pinch of salt. Put into a greased baking dish, set in a pan of hot water and bake about twenty minutes or until light and brown. Eat as soon as it is baked.--Contributed.

CHEESE AND POTATO OMELET.--Spread mashed potatoes an inch thick in a hot, heavy skillet with one tablespoon of hot butter or drippings. Brown on bottom and grate cheese thickly over top; add pepper. Cook and when potatoes are well browned on the bottom fold over like an omelet and serve.

ITALIAN MACARONI.--Cook a cupful of macaroni in salted water until tender. Drain off the water and put the macaroni into a colander. Have ready in a saucepan a large tablespoonful of butter, heated. Put into this a sliced onion and cook tender. Turn into the saucepan, then a can of tomatoes and one chili pepper (or in quantity according to its "hotness"). Salt and cook fifteen minutes. Arrange the macaroni alternately in layers with the tomato in a bake dish, finishing of course, with the tomatoes. Cover with grated cheese and bake fifteen or twenty minutes.

TOMATOES STUFFED WITH MACARONI AND CHEESE.--Cook one cup broken macaroni or spaghetti tender in salted water; drain and blanch in cold water. Skin light tomatoes and scoop out centers. Fill with the macaroni, dot with butter and season with salt and pepper, then cover top with grated cheese. Bake in a moderate oven thirty minutes. Serve plain or with cream sauce. For Italian macaroni, chop the tomatoes, dredge with flour and mix with the above ingredients, putting a thick layer of cheese on top. Bake until brown.--Contributed.

CHEESE CROQUETTES.--Make a thick stiff cream sauce as for chicken croquettes; add yolks of two eggs; one and one half cups grated cheese and salt and cayenne pepper to suit taste. When cold form into croquettes, dip into egg and fine bread crumbs and fry in deep hot fat.

CHEESE STRAWS.--Grate cheese on rolled pie crust, fold over, grate more cheese thickly on, fold again and roll out. Cut into strips and bake. Sprinkle with cayenne.--Contributed.

Beverages

"Serenely pure yet divinely strong."--Pope.

COFFEE.--Three parts Java to one part Mocha coffee ground fine together. Allow one tablespoonful of coffee to each cup of cold water. Mix in one third of a whole egg for five cups of coffee. Bring to a good boil. Remove from fire, add a dash of cold water and serve.--Mrs. C. H. McKay, demonstration of beverages.

CHOCOLATE.--One half cup grated chocolate, one half cup sugar mixed. Add to one quart of milk. Bring to a boil. Let it stand on back of range half an hour, then reheat it. Serve whipped cream in each cup.--Mrs. C. H. McKay, demonstration.

TEA.--Water for making black tea should be boiling. Allow level tablespoon tea to a pint of water. Let it stand covered three to seven minutes. Water for green tea should not be boiling hot, as green tea should be a smooth and oily beverage. The Japanese serve tea warm but not hot. Allow same proportions as above. Let it stand three minutes. Add hot water to tea leaves left in tea pot and leave again. Use an earthen tea pot always. Soft water makes better tea than hard water.--Mrs. C. H. McKay, demonstration of beverages.