Carolina cookery from Quaker kitchens

Make a hard sauce for it as follows: One cup light brown sugar, half cup butter, half grated rind as the juice of one lemon; beat until very light. —Miss Elva J. Blair. LEMON CURD 8 cups of sugar 6 eggs 4 ozs. butter 4 lemons Put butter in top of double boiler, when melted add the sugar, then the strained juice and rind of lemons, beat the eggs well, and add to the mixture, stir until thick as honey. This keeps well, if tightly covered. —Mrs. T. A. Sykes. DATE PUDDING 1 qt. sweet milk 4 tbs. instant Tapioca % cup sugar 1 cup chopped dates 2 eggs Cook first three ingredients for 10 minutes in a double boiler, add dates and beaten egg yolks and cook 5 minutes longer. Stir in stiffly beaten whites of eggs just before taking off the fire. Serve with whipped cream. —Mrs. Samuel Hodgin. DAINTY CHOCOLATE CUSTARD % cup grated chocolate 4 egg yolks 4 cups milk 1 tsp. vanilla 1 cup sugar Pinch of salt Put chocolate and 1 cup of the milk into a double boiler and cook until smooth, then add remainder of the milk. When hot, pour over the sugar which has been mixed with the egg yolks. Return to the double boiler and cook until it thickens. Stir occasionally. Add vanilla and pour into individual glass dishes. Serve with meringue made with the whites of the eggs and 4 tbs. sugar, or top with whipped cream. —Mrs. F. R. Taylor. ICE CHEST DESSERT % Ib. butter 1 cup broken pecans or 1 cup sugar % cup pecans and % 3 eggs cup black walnuts % large cake chocolate 1 doz. lady fingers melted 1% doz. cocoanut maca- 1 tsp. vanilla roons Beat butter very light and beat in sugar, then add egg yolks well beaten, chocolate, nuts and vanilla and lastly whites of eggs beaten very stiff. Line a mold with lady fingers and pour chocolate filling into it and top with macaroons. Set in refrigerator and when molded turn out on a platter and cover with whipped cream. —Mrs. J. Van Lindley. APPLES IN BLOOM 8 red apples of uniform 1 orange, grated rind size and juice 1 cup sugar Boil apples in water, to surround apples half way, turning apples frequently. Boil slowly so they will not break up. When done remove carefully and take off skin leaving as much of inside red bloom as possible. It may be scraped off the skin and spread over the apples like rouge, if the skin comes off too thick. Add sugar and orange juice and rind to water and cook until it almost jellies. Then pour over the apples in dish you will serve them in. Serve cold. —Miss Farmer. BAKED APPLE RINGS Select firm, perfect apples, core, and cut so as to make two rings of each apple. Place in agate or porcelain or glass baking pan, and cover with brown sugar. Then pour over either cranberry or strawberry sauce. Add a very little water and bake in oven until tender. They are very pretty decorated with marshmallows and orange rind, cutting with wet scissors, the marshmallow for the petals of a daisy and using the orange rind for the center. —Mrs. E. T. Harmon. MARSHMALLOW PUDDING 1-3 Ib. marshmallows 42 tbs. gelatine ~ % cup pecans 1 tbs. cherry juice 1% cup maraschino cherries % cup sliced pineapple % pint cream Pineapple may be omitted Soak gelatine in cherry juice 10 minutes. Dissolve with one tablespoon boiling water by placing in a cup set in hot water. Pour over cream which has been previously whipped, stirring carefully to keep gelatine from lumping. Sprinkle in marshmallows, cut in small pieces, nuts and fruits, also chopped in bits. Pour into a wet mould and set on ice and stiffen. Serve with 1-2 pint of cream, whip- ped. This will make eight generous servings. —Mrs. Jos. T. Weaver. , CUSTARD