The Landmarks club cook book

Six eggs, two cups sugar, three lemons. Beat eggs until light; add sugar, juice and grated rind of lemons. Boil until thick in a double boiler. Serve with meat. Mrs. George Sinsabaugh. MARSHMALLOW DESSERT. The whites of five eggs, two-thirds cup sugar, one-third box gelatine, one-half cup cold water, one-third teaspoonful vanilla. Soak gelatine in cold water for ten minutes. Dissolve over boiling water. Beat eggs until stiff, add sugar gradually, then beat in the dissolved gelatine. Flavor with vanilla and cool in shallow pans. When ready to serve, cut into cubes and serve with plain or whipped cream. Mrs. Frederick Gay. MINT JELLY. Boil twelve sprigs mint in one pint water five minutes ; strain. Soak one box gelatine in one pint cold water till soft. Add the one pint mint water juice, four lemons, one and a half cups sugar. Stir till gelatine is dissolved, then add one more pint hot water, enough green vegetable coloring — “chlorofol” — to tint green “to taste.” Set on ice till hard. Garnish with egg whites cut in eighths, and sprays of mint. Mrs. Thomas L. Foster. ORANGE CREAM. The juice of six oranges, quarter pound of sugar, one pint of boiling water and six eggs. Beat the yolks, add sugar, orange juice and water. Stir over boiling water until it thickens. When cool, put into glasses, and on each one put the beaten whites, sweetened and flavored with a little grated rind. Mrs. Fred Walton. ORANGE FLOAT. Take two good sized oranges, remove the rind and slice thin in a glass dish, covering each layer thickly with sugar; then set in a cool place over night. In the morning take a quart of water and squeeze in the juice of two large lemons; strain ; add a cup of sugar, then let it come to a boil, and stir in slowly four tablespoon fuls of cornstarch, previously moistened with water. Let it boil until clear like starch, then pour it over the oranges and set away to cool. Before serving for dinner, take the whites of two eggs and beat to a. stiff froth and sweeten with pulverized sugar and spread it over the top and place here and there a thin slice of red jelly. It must be served with table cream for sauce. Dr. Harriet Welch, San Francisco. ORANGES WITH TRANSPARENT JELLY. Half a dozen oranges; make a hole at the top with a circular tin cutter about half an inch in diameter. Remove all the pulp and loose pith with a small spoon. Soak the oranges in cold water for one hour; rinse in cold water and drain on a cloth. Put them in a deep pan and surround with ice. Fill three with bright, pink jelly, and the rest with white. When the jelly is firm, wipe the oranges and cut into quarters. Serve them on a glass stand. Mrs. Stephen M. White. PEACH CREAM. Mash one quart of ripe peaches ; add half pint of sugar. Beat together and set on ice. Dissolve one box of gelatine in cold water ; whip one quart of cream ; grate one nutmeg. Mix gelatine and cream with the peaches, stir thoroughly, pour in a mold and pack in ice for one hour. Mrs. C. M. Sanders. landmarks club cook book. PRUNE CHARLOTTE.