The Carbon County cook book

Laws In Making Frozen Ices. 1 measure of salt to 3 of ice in general proportion for freezing. To accentuate the flavor of fruit use piece of 1 lemon to each quart of fruit juice and pulp. To sweeten unsweetened fruit juice, use about 1 cup of sugar for each quart. Syrup makes a smoother texture than uncooked sugar. MRS. ANNA OTTE, Logan. Kris Kringle Whip. 14 cup dates, 14 cup nuts, whites of 2 eggs, cores of four apples. Chop with the dates and nuts, beat the | eggs. [Fold in fruit. Serve in steamed glasses with whipped cream. Garnish with cherry. ! MISS RUTH LOOFBOUROW. A New Way to Prepare Apples. Peel and core 6 tart apples. Bake in oven until tender, then place on a dish or deep plate. Sprinkle with sugar and a little orange extract. Fill the centers with the following mixture: 14 cup shredded cocoanut, cooked in % cup milk until tender. Drain off milk and mix with 1 cup of whipped cream, 2 tablespoons sugar and orange flavoring to taste. Fill the apple centers, set them in a cool place until serving time. Drop a spoonful of jelly on top of each apple. MRS. C. H. ARCHER. Velvet Ice Cream. 2 pints new milk (scalded), 4 heaping table- spoons flour, 4 cups sugar, 2 quarts new milk, 114 quart whipped cream, 4 tablespoons vanilla. Dissolve the flour in cold milk and put in double boiled with the scalded milk. Cook 2 hours, strain, add sugar and new milk, cool and put in freezer. When the mixture is mushy add beaten cream and flavoring. Finish freezing. MRS. A. W. McKINNON. Oriental Punch. 1 dozen lemons, 6 oranges, 1 large can sliced pineapple, 1 pint maraschino cherries, 3 cups sugar. Allow it to stand about 1 hour with the ice, add 3 cups water and serve. CORA BURGENER. Lemon Milk Sherbert. 1 quart milk, 2 cups sugar, juice of 3 lemons. Dissolve sugar with milk, add juice of lemons a little at a time and freeze. MRS. GEORGE MOWRY. Milk Punch. Juice of 6 oranges, juice of 6 lemons, rind of 1 orange, rind of 1 lemon, 1 pint sugar, 1 pint milk, 1 pint cream. Stir all together and freeze. Enough for 8 dishes. MRS. JOHN BASS. Vanilla Ice Cream. 3 quarts milk, 6 eggs, 2 tablespoons flour, 2 cups sugar, 1 pint cream, 2 tablespoons vanilla. Scald milk and add sugar. Beat yolks. Add milk to flour a little at a time. Keep free from lumps. Whip whites of eggs and cream and add to mix- + " i wy ture. Cool and freeze. EUNICE HUNTEN. > ? 44 CARBON COUNTY COOK BOOK Stuffed Peaches. Peel and slice in halves 6 peaches or use nice canned ones, break 3 sprigs of mint into 1 cup boiling water, cover closely anl let stand until cool. Strain and add 1 cup sugar. Boil until it threads. Quickly add the strained juice of one orange and one lemon and beat ail into the whites of 2 eggs. Fill peach halves with meringue, put together and top each with a walnut. A wholesome dessert. MISS MADGE WHITTING, Helper. Fruit Cup (Cocktail). 4 oranges, 4 bananas, 4 slices pineapple, juice of 1 lemon, from 14 to 1 cup sugar, 14 cup Angelica wine, or not. Cut the fruit in desired size pieces about 1 hour before serv- ing, adding the sugar, boiled and cooled if convenient. Set away in a cool place and serve in tall steamed glasses. Other fruits may be combined. Fruit cup will be found very acceptable at the be- ginning of a meal, also as a dessert when served with cake or wafers. MRS. ANNA FROST OTTH, Logan.