Punch. 4 pounds sugar dissolved in little hot water, juice of 4 dozen lemons, 3 dozen oranges or 2 quarts of orange syrup may be used instead. Add juice from 2 large cans pineapple. Mix, add cold water to make 6 gallons. 1 quart cherry juice or 2 quarts grape juice✪ Punch may be added. This will make 150 glasses. CRYSTAL B. GUYMON. Pineapple Sherbet. 2 teaspoons arrowroot, 3 pints boiling wa- ter, juice of 4 lemons, 1 small can grated pineapple, 2 cups sugar, 2 egg whites, 1 quart whipped cream. Dissolve the arrowroot in a little cold water. Add to boiling water. Cook until it has clear- ness and consistency of cooked starch. Cool and add the fruit and sugar. When partly frozen add whipped cream and beaten whites. This will make about three quarts. MRS. R. R. McDONALD. MRS. PAYTON. 2 ee 46 CARBON COUNTY COOK BOOK Chocolate Ice Cream. Boil 114 quarts milk with 8 cups sugar. Add 2 eggs well beaten, 1 level teaspoon cornstarch, 14, cake of Baker’s chocolate dissolved in hot water. Strain when cool and add tablespoon vanilla, 1 quart whipped cream, 1 quart condensed milk✪ Chocolate Ice Cream or other rich milk. Freeze in 6-quart freezer. MRS. PEYTONS. Cream Delight. 1 pint whipping cream. Beat stiff. Stir in 4 tablespoons sugar, 1 teaspoon vanilla, 144 cup chopped marsh- mallows, 14 cup pecan nuts, 14 cup cherries, 14 cup pineapple✪ Cream Delight. Serve cold. Decorate with a cherry if desired. | MRS. BLISS. Excellent Sherbet. 6 oranges, 4 cups sugar, 3 lemons, 1 can Borden’s condensed cream, 1 large can grated pineapple, 1 quart cream✪ Excellent Sherbet. Squeeze and strain juice of oranges and lemons, add pine- apple, then sugar, stir until dissolved. Add condensed cream dissolved in scant quart milk, whip cream until thick, add and freeze. Will make 6 quarts. MRS. HOWARD JENKINS, Arimo, Ida. ‘*For Our Success We Are Indebeted To Our Friends’’ SMOOT LUMBER CO. Building Headquarters ONE DOUBLE TWO PRICE, UTAH CARBON COUNTY COOK BOOK 47 SOUPS, DUMPLINGS AND CHILI Dumplings. These are never heavy. Sift 1 pint flour with 1 teaspoon baking powder and pinch of salt, add 1 tablespoon butter and 1 beaten egg stirred into milk✪ Dumplings. Mix stiff enough to roll. Cut in squares and cook 20 minutes. Do not lift cover. MRS. W. F. HUFFMAN. Danish Dumplings. 1 cup milk, 1% lb. butter, 3 eggs, 14 tea- spoon salt, 1 cup flour. Put milk, butter and salt on to boil, then add the flour, blended in a little cold milk, to the hot milk and cook ta a stiff dough. Cool, add eggs and mix well. Drop them with a teaspoon into soup. ANNIE GAILLARD. Just Dumplings. Into a saucepan put about 2 tablespoons but- ter, 1 pint scalded milk and as much flour as can be stirred in. Boil and add the beaten yolks of 6 or 8 eggs. Mix well, shape with a spoon and cook 15 minutes. MRS. J. C. BERGLUND. Danish Dumplings. 2 cups milk, 2 cups bread crumbs or slices, 4 cup flour, 1 teaspoon salt, 1 tablespoon butter, 4 eggs✪ Danish Dumplings. Put milk to scald with bread, cook until smooth, add flour, salt and butter. Cook well and when cooked add eggs. Mix in well then drop with teaspoon. SYBIL JONS. Dumplings. 114 cups flour, 14 teaspoon soda, 1 cup sour milk, 14 teaspoon salt. Mix well and drop with spoon. May be used for fruit coblers with addition of a little sugar and nutmeg. If used for a cobbler make stiff enough to roll and cover fruit and bake. MRS. JENNIE B. POTTER. Canned Tomato Soup (Boiled). 2 pecks ripe tomatoes, 12 onions, 2 bunches celery, 1 cup butter, 1 cup flour, 14 cup sugar, 14, cup salt, pepper to suit taste✪ Canned Tomato Soup (Boiled). Cook the tomatoes and onions to- gether until well done. Rub through a colander and then through a sieve to remove the skins and seeds. Cook celery in some of the tomato juice until tender. Rub through a sieve and add to the tomato mixture. Blend flour with the butter (melted) and thin with the tomato stock. Add this to the rest together with the seasoning. Boil up once and seal while hot.

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Punch. 4 pounds sugar dissolved in little hot water, juice of 4 dozen lemons, 3 dozen oranges or 2 quarts of orange syrup may be used instead. Add juice from 2 large cans pineapple. Mix, add cold water to make 6 gallons. 1 quart cherry juice or 2 quarts grape juice may be added. This will make 150 glasses. CRYSTAL B. GUYMON. Pineapple Sherbet. 2 teaspoons arrowroot, 3 pints boiling wa- ter, juice of 4 lemons, 1 small can grated pineapple, 2 cups sugar, 2 egg whites, 1 quart whipped cream. Dissolve the arrowroot in a little cold water. Add to boiling water. Cook until it has clear- ness and consistency of cooked starch. Cool and add the fruit and sugar. When partly frozen add whipped cream and beaten whites. This will make about three quarts. MRS. R. R. McDONALD. MRS. PAYTON. 2 ee 46 CARBON COUNTY COOK BOOK Chocolate Ice Cream. Boil 114 quarts milk with 8 cups sugar. Add 2 eggs well beaten, 1 level teaspoon cornstarch, 14, cake of Baker’s chocolate dissolved in hot water. Strain when cool and add tablespoon vanilla, 1 quart whipped cream, 1 quart condensed milk or other rich milk. Freeze in 6-quart freezer. MRS. PEYTONS. Cream Delight. 1 pint whipping cream. Beat stiff. Stir in 4 tablespoons sugar, 1 teaspoon vanilla, 144 cup chopped marsh- mallows, 14 cup pecan nuts, 14 cup cherries, 14 cup pineapple. Serve cold. Decorate with a cherry if desired. | MRS. BLISS. Excellent Sherbet. 6 oranges, 4 cups sugar, 3 lemons, 1 can Borden’s condensed cream, 1 large can grated pineapple, 1 quart cream. Squeeze and strain juice of oranges and lemons, add pine- apple, then sugar, stir until dissolved. Add condensed cream dissolved in scant quart milk, whip cream until thick, add and freeze. Will make 6 quarts. MRS. HOWARD JENKINS, Arimo, Ida. ‘*For Our Success We Are Indebeted To Our Friends’’ SMOOT LUMBER CO. Building Headquarters ONE DOUBLE TWO PRICE, UTAH CARBON COUNTY COOK BOOK 47 SOUPS, DUMPLINGS AND CHILI Dumplings. These are never heavy. Sift 1 pint flour with 1 teaspoon baking powder and pinch of salt, add 1 tablespoon butter and 1 beaten egg stirred into milk. Mix stiff enough to roll. Cut in squares and cook 20 minutes. Do not lift cover. MRS. W. F. HUFFMAN. Danish Dumplings. 1 cup milk, 1% lb. butter, 3 eggs, 14 tea- spoon salt, 1 cup flour. Put milk, butter and salt on to boil, then add the flour, blended in a little cold milk, to the hot milk and cook ta a stiff dough. Cool, add eggs and mix well. Drop them with a teaspoon into soup. ANNIE GAILLARD. Just Dumplings. Into a saucepan put about 2 tablespoons but- ter, 1 pint scalded milk and as much flour as can be stirred in. Boil and add the beaten yolks of 6 or 8 eggs. Mix well, shape with a spoon and cook 15 minutes. MRS. J. C. BERGLUND. Danish Dumplings. 2 cups milk, 2 cups bread crumbs or slices, 4 cup flour, 1 teaspoon salt, 1 tablespoon butter, 4 eggs. Put milk to scald with bread, cook until smooth, add flour, salt and butter. Cook well and when cooked add eggs. Mix in well then drop with teaspoon. SYBIL JONS. Dumplings. 114 cups flour, 14 teaspoon soda, 1 cup sour milk, 14 teaspoon salt. Mix well and drop with spoon. May be used for fruit coblers with addition of a little sugar and nutmeg. If used for a cobbler make stiff enough to roll and cover fruit and bake. MRS. JENNIE B. POTTER. Canned Tomato Soup (Boiled). 2 pecks ripe tomatoes, 12 onions, 2 bunches celery, 1 cup butter, 1 cup flour, 14 cup sugar, 14, cup salt, pepper to suit taste. Cook the tomatoes and onions to- gether until well done. Rub through a colander and then through a sieve to remove the skins and seeds. Cook celery in some of the tomato juice until tender. Rub through a sieve and add to the tomato mixture. Blend flour with the butter (melted) and thin with the tomato stock. Add this to the rest together with the seasoning. Boil up once and seal while hot.

The Carbon County cook book