The Aunts' Cook Book

At a dinner-table in the city of Cleveland someone remarked upon the excellence of the salad. The host replied that he thought it was in great measure due to the salad dressing and that to the vinegar, which he made himself. A young physician present asked "How does one make vinegar?" The host described the process. When he mentioned the 'mother* another guest asked where he got his 'mother.* The host explained that his family lived on a farm and added, *I get my 'mother* from Father.** The physician, city-born, looked mystified. "Well,** he exclaimed, "That may make good vinegar, but it*s damn bad eugenics.*' PUDDINGS AND PIES -7D. and 'Fies Aunt Gertrude's Recipe for Omelette Souffle Take 9 whites of eggs 1 teaspoonful cornstarch 4 yolks of eggs 5 drops vanilla extract or H cup granulated sugar }/^ vanilla bean seeds Whip yolks of eggs, granulated sugar and cornstarch and flavor in bowl, until very stiff. Then whip whites of eggs separate, that being done, mix both together, using whip as a mixer. Mix both to a turn, too much stirring will cause it to run. Put on buttered platter not too large, dust with sugar and bake in oven about 10 minutes or until browned. Aunt Emery's Chocolate Souffle 3 tablespoons of butter 1 cup scalded milk 2 squares chocolate, melted 82 Puddings and Pies Melt butter in double boiler, add flour and gradually hot milk. When well thickened add chocolate and pour on to yolks of eggs beaten until stiff and dry, and mixed with sugar. Cool and fold in stiffly beaten whites. Bake in buttered dish in slow oven 30 minutes. Serve at once. Aunt Elizabeth's Chocolate Souffle 2 tablespoons butter ^ cup sugar 2 tablespoons flour 2 tablespoons hot water ^ cup milk 3 eggs 1 J^ squares unsweetened 3^ teaspoon vanilla chocolate Melt the butter, add flour and pour in gradually, stirring constantly, add milk; cook until boiling point is reached. Melt chocolate in small saucepan placed over hot water; add sugar and water; stir until smooth. Combine mixtures, and add yolks of eggs (well beaten). Cool. Fold in whites of eggs (beaten stiff; add vanilla. Turn into a buttered baking dish and bake in moderate oven 25 minutes. Serve hot with whipped cream. Aunt DelPs Chocolate Pudding Ji cup of butter 3 teaspoonsful baking powder 1 cup sugar whites of 2 eggs yolks of 2 eggs 1 J^ squares chocolate 3^ cup milk 3^ teaspoon salt 15^ cup flour 34 teaspoon vanilla Cream butter, add half of the sugar. Beat yolks and add to them remainder of sugar. Add this mixture to first mixture. Add milk and flour alternately, then baking powder and salt. Lastly, whites of eggs, beaten stiff, melted chocolate and vanilla. Puddings and Pies 83 Aunt Emery's Chocolate Dessert 1 cup sugar 1 cup flour ^ cup butter 2 teaspoons baking powder 2 squares chocolate pinch salt 2 egg yolks beaten with 2 egg whites beaten stiff 3^ cup milk 1 teaspoon vanilla Melt butter and chocolate, and stir into the sugar. Add egg yolks beaten in milk, and flour sifted with baking powder and salt. Add beaten whites and vanilla. Bake in ring mold about 15 minutes in hot oven. Turn out and pour chocolate sauce over. Fill centre with whipped cream and serve. This cake recipe makes also delicious layer cake or cup cakes. Aunt Robbie's Chocolate Bavarian without Cream Make custard of one pint of milk, the yolks of 3 eggs and 4 tablespoonsful of sugar. When it is cooked enough to coat the spoon add 2 squares of melted chocolate dissolved in a little hot milk; then add an ounce of gelatine which has soaked 3^ an hour in some cold milk. As soon as the gelatine is dissolved, remove from the fire and when it begins to stiffen, fold in carefully the whites of three eggs whipped to a stiff froth. Turn into a mold to set. Auntie's Indian Pudding