Anson County cook book

Let sugar and water come to a boil; take juice of lemon, orange and apricots, mix all together and freeze; after it starts freezing, add V2 pint whipped cream. When frozen, remove dasher and wpack for few hours. This makes two quarts. — Mrs. Sam Smith. NESSELRODE PUDDING 1 cup sugar 3 egg yolks V2 pint cream 1 teaspoon Sauer's vanilla XA cup water (boiling) One-third teaspoon almond extract 1 cup chopped crystallized fruits 1 cup chopped almonds 1 small can pineapple (drained) Put sugar and water in saucepan. Let dissolve and cook slowly for 5 minutes. Pour this into well beaten eggs. Stir constantly until the consistency of cream. Pour into bowl and beat until cold, then add cream, almonds and flavoring. Freeze, stir in fruits, and pack. This is improved by adding V2 pint whipped cream when half frozen. (Tested.) PINEAPPLE MOUSSE 1 teaspoon Knox gelatine 1 cup scalded pineapple juice 3 tablespoons cold water % cup sugar 1 tablespoon lemon juice 1 pint heavy cream Soak gelatine in cold water 5 minutes and dissolve in hot pineapple juice. Add sugar and lemon juice, and when cool, add cream beaten stiff. Beat mixture until stiff, using an egg beater. Fill wet mold, adjust cover, pack in rock salt and finely crushed ice, using equal parts, and let stand four hours. Turn out on serving dish and garnish with half slices of canned pineapple and candied cherries. — Mrs. Henry Little. THE FINEST ON THE AMERICAN MARKET— SAUERS EXTRACTS (Takes SALLY WHITE CAKE (FRUIT) 1 lb. butter 1 11). almonds shelled and blanched 1 lb. Melrose flour 2 small cocoanuts l\i lbs. sugar 1 nutmeg 12 eggs 1 wineglass grape juice 3 lbs. citron 1 wineglass mock brandy Mix and bake as a fruit cake. — Mrs. J. D. Horne. WHITE FRUIT CAKE 1 doz. whites of eggs 1 lb. sugar % lb. butter 1 lb. Melrose flour 1 teaspoon Royal baking powder, little more than level 1 grated cocoanut (mix with a little flour) 1 lb. chopped blanched almonds 1 lb. citron 1 lb. crystallized pineapple 1 lb. crystallized cherries Add gradually to the batter, the floured cocoanut first, then the other fruits and nuts previously floured. Bake in slow oven about three hours. —Mrs. Sam S. Steele. FRUIT CAKE 1 lb butter 1 lb. sugar 1 lb. Melrose flour 3 lbs. raisins 1 lb. figs V2 lb. citron (homemade) 8 eggs Y2 cup molasses Soda size of pea dissolved in lasses Nutmeg, cinnamon to taste Cook slowly several hours until done. — Mrs. Paul Kiker. FRUIT CAKE 1 lb butter 1 lb. Melrose flour 1 lb. sugar 10 eggs 2 lbs. seedless raisins 1 heaping teaspoon Royal baking powder 4 teaspoons cinnamon 2 teaspoons spice 2 lbs. dates IV2 lbs. citron V2 lb. pineapple (crystallized) V2 lb. cherries 1 lb. figs (if wanted) 2 teaspoons cloves V2 glass grape juice Bake in slow oven four hours. Flour fruit. — Mrs. E. A. Allen THE FINEST ON THE AMERICAN MARKET— SAUER'S EXTRACTS DEVIL'S FOOD CAKE Part 1 1 cup brown sugar, sifted 1 cup sweet milk V2 large cake chocolate Part 2 % cup butter 3 cups Melrose flour 2 cups brown sugar, sifted 3 teaspoons Royal baking powd':r 3 large eggs 1 teaspoon Sauer's vanilla 1 cup sweet milk Reg. form of mixing. Put together with white icing. — Mrs. H. B. Covington. BLACK CHOCOLATE CAKE One-third cake chocolate, grated 1 teaspoon soda, added V2 cup boiling water, poured on and let stand V2 cup butter