Atlanta women's club cook book

"stir to dissolve ingredients mentioned in first column and then bring to a boil and cook slowly for 5 minutes. Add ingredients of second column. Rinse 6 small custard cups in cold water and then pour in custard. Set in ice box to chill. When ready to serve, unmold and cover the entire custard with thinly sliced bananas which have been dipped in sugar to make the bananas stick. Sprinkle with finely chopped nuts and top off with one t-spoonful marshmallow whip. Garnish with maraschino cherry. Then pour 1 t-spoonful of the syrup from bottle of cherries over the custard. Mrs. Newton C. Wing. FROZEN PUNCH. cups sugar. qt. ginger ale. can shredded pineapple. When cold add other ingredi- 1/2 gal. tea. 1 1/2 doz. lemons. 1 'stir sugar in hot tea to dissolve, ents and stir well. Freeze and let stand packed for two hours. Use two parts finely crushed ice to one of salt. Serve with cherry on top of each serving. Serves 25. Mrs. A. C. Plage, East Lake. MARSHMALLOW FRAPPE. 6 egg whites. 2 cups hot water. 6 this, sugar. 1/2 cup fruit, (candied). 1 envelope gelatine. V2 cup nuts. _ ^ 1/3 cup cold water. ' . i^r ■ j-^,- Soak gelatine in cold water five minutes ; dissolve in hot water. Beat eggs very stiff, add sugar and beat in the dissolved gelatine, fruit and nuts. Place in pan of ice water, stir until creamy. Put on ice. Serve with yellow sauce. Sauce. 6 egg yolks. 3 cups milk. 8 tbls sugar. Vanilla to taste. 2 tbls flour. Cream sugar, egg yolks and flour together well. Put milk in double boiler, add mixture and stir until creamy. Cool and add vanilla. Mrs. F. D. Waite. MARSHMALLOW DAINTY. 1/2 lb. marshmallows. 1 cup nut meats. 1 pt. thick cream. Sugar to sweeten cream. 1 t-spoon vanilla. Cut marshmallows into small pieces ; chop nuts not too fine. Whip cream, flavor and slightly sweeten. Place in serving or individual dishes in alternate layers, cream on top. Serve very cold. Garnish with candied flowers or fruit. Serves 8. Mrs. H. E. VanVoorhees. MARSHMALLOW CREAM. 1 pt. heavy cream. 1 doz. marshmallows. 2 egg whites. 1/4 lb. crystallized cherries, 1 t-spoon vanilla. Beat cream until stiff and sweeten to taste ; add well beaten egg whites, vanilla, cherries, and marshmallows cut up fine. Set on ice about 3 hours. Serve in Parfait or Sherbet glass. Mrs. J. H. Gibbs. HAVANA CREAM. 8 oz. fresh grated cocoanuts. 4 oz. butter. 1 lb. sugar. 6 egg yolks. 4 large oranges. 2 whole eggs. 2 lemons. Grate rinds of 1 orange and 1 lemon, squeeze the juice; mix well with sugar and bring to a boil. Add butter, then cocoanut, boil five minutes; stir in eggs and cook slowly until thick. Excellent to serve with fruit cake. It can be kept indefinitely in a glass jar in refrigerator. Mrs. James N. Austin. CHARLOTTE RUSSE. 1/2 envelope gelatine, 3 cups whipped cream. 1/3 cup scalded cream. 1 t-spoon vanilla. 1/4 cup water. 1/3 cup powdered sugar. 1/2 doz. lady fingers. Soak gelatine in cold water and stir this in scalded cream. Strain : add sugar and vanilla. Set in ice box until thick. Fold in gradually the whipped cream. Place lady fingers in mold, pour in mixture and chill. Mrs. R. T. Aderhold, Pres. College Park Woman's Club.