Healthful cookery

*Meltose Ice Cream. — I pint cream, i pint Meltose, 3 eggs, i teaspoonful vanilla. Beat the whites to a stiff froth. Boil the Meltose until quite thick. Measure carefully a cup of the boiling Meltose, and beat stiffly into the whites of the eggs. Add this and the vanilla to the cream, which has been previously whipped with an eggbeater until stiff. Pack in the ice. Beat the yolks of the eggs until quite thick, and when the cream is about half frozen, add the yolks to it, and finish freezing. This will make about a quart. Five eggs will be sufficient for each quart of cream used. *Frozen Malted Nuts. — i cup Malted Nuts, I cup Meltose, Ij4 pints boiling water, the whites of 3 eggs, the yolks of 2 eggs, il/2 teaspoonful vanilla, and a very small pinch of salt. Healthful Cookery Boil the Malted Nuts and the water for five minutes, and set aside to cool. When cool, add the vanilla. Beat the whites of the eggs until stiff, and beat the Meltose with an egg-beater until light and foamy. Beat (don’t stir) the Meltose into the whites of the eggs; add to the Malted Nuts, and let freeze. When about half frozen, stir in the yolks of the eggs, which have been beaten until they are quite thick. SAUCES FOR DESSERTS Apple Sauce. — Thicken one cup of apple juice with two tablespoonfuls of browned flour, and add one fourth of a cup of sugar and one and one-half tablespoonfuls of lemon juice. Serve hot. Banana Cream Sauce. — Mash bananas through a colander, and then mix with cream to the right consistency. *Meltose Sauce. — Boil together one cup of Meltose, the juice of one lemon, and one-half cup of strawberry juice. Thicken with one tablespoonful of flour, and color pink from the juice of one large beet which has been cut into very small pieces and stewed. Remove the skin before cooking. To Prepare Nut Meal. — Pr^ss tender nut meats, such as hickory, pecan, English walnut, black wal- Desserts nut, or butternut, through a fine colander with a potato masher. Brazil nuts will first have to be chopped fine. *Fruit and Nut Hard Sauce. — Rub a scant onefourth cup of Nut Butter smooth with one cup of date or fig pulp, using a little water with the figs, if the pulp is very dry. *Egg Pudding Sauce. — Beat the white of an egg with a little salt to a stiff froth. Chop in a little of the yolk and four tablespoonfuls of cold date, fig, or raisin pulp. Serve at once. *Cocoanut Almond Cream Sauce. — Flavor a quart of water with three-fourths cup of desiccated cocoanut. Add four ounces of Almond Butter, beat until smooth, then reheat. Add one-half cup of sugar and three eggs well beaten. Cook until the sauce is just thickened. *Nut Whipped Cream. — Rub two slightly rounded tablespoonfuls of Nut Butter smooth with three tablespoonfuls of water. Beat the white of an egg with a little salt to a stiff froth. Add one tablespoonful of sugar or Meltose, and beat until creamy. Remove the egg-beater, add the Nut Cream, and chop it in lightly. This may be used with most desserts that call for whipped dairy cream. Healthful Cookery Almond Whipped Cream. — Reduce Almond Butter to the consistency of cream, and pour slowly over the well-beaten white of an egg. Sweeten and flavor to suit the taste. For persons who can not use cow’s cream, this makes an excellent substitute for whipped cream.