Carolina cookery from Quaker kitchens

1 pt. milk 6 1 cup cold water 1 box granulated gelatine 3 eggs separated | 3% cup sugar | Soak gelatine in cold water, scald milk in double boiler, add soaked gelatine and stir well, then add egg yolks well pay |p CAROLINA COOKERY FROM QUAKER KITCHENS mixed with sugar. Cook about two minutes longer, stirring constantly. When cool add well beaten whites of eggs and 1 tsp. vanilla. Chill thoroughly before serving. —Mrs. Bertha Sheets. MOCK WHIPPED CREAM 1 large sour apple 1 egg white 1 cup sugar Vanilla Peel apple and grate fine. Add sugar as soon as pos- sible so apple may not turn dark. Beat white of egg very stiff and then combine the two beaten mixtures. The longer you beat the white of egg the more this resembles whipped cream. Add vanilla to taste. —Mrs. Bertha Sheets. PRUNE WHIP 1 lb. prunes 3 egg whites 2 ths. sugar Cook prunes until tender, and mash fine. Beat egg whites very stiff, adding sugar gradually at end. Then whip in mashed prunes. Chill and serve with cream. —Mrs. Bertha Sheets. CANTALOUPE ICE CREAM 1 qt. whole milk 1 qt. rich, finely flavored 1% cups sugar cantaloupe 3 eggs Heat milk in double boiler. Beat sugar and eggs to- gether until light. Add to milk. Let cool and turn into freezer. When partly frozen add cantaloupe. Finish freez- ing. Pack and let stand a while to ripen before serving. —Mrs. J. W. Clinard. DEWBERRY ICE CREAM __ 1 pint whole milk 1 tbs. flour 2 eggs % pint berry juice 1 cup sugar % pint cream Put milk and sugar in double boiler to scald, separate eggs, beat yolks lightly and flour and beat smooth, adding a little cold milk to thin. Stir this into the scalded milk, —78— CAROLINA COOKERY FROM QUAKER KITCHENS let thicken and then remove from the fire and strain thru wire strainer. Have the whites of eggs beaten stiff, add a spoonful of sugar and add this to the custard while hot. Let cool and then add the half pint of cream and freeze. When it begins to freeze, add the berry juice, finish freez- ing, pack and set aside for an hour or so before serving. The juice of a lemon added to the berry juice improves the flavor. —Miss Effie Cox. GRAPE ICE CREAM 2 cups cream 2 cups sugar 1 cup whole milk 1 cup grape juice Freeze in usual way, pack for 3 hours before serving. The cream will be well flavored and tinted a pretty violet. —Mrs. F. R. Taylor. PINEAPPLE SHERBET Dissolve 1 box of gelatine in a little cold water, add i 1-2 quarts of boiling water, juice of 2 lemons, 2 cups sugar, and strain. Add 1 large can of grated pineapple, the whites of 3 eggs without beating them, and when the mixture cools, freeze as ice cream. —Mrs. Walter White. TRIFLE Sponge cake Cocoanut biscuits Raspberry jam (macaroons) Raspberry jelly Cold custard Whipped cream Spread four pieces of sponge cake with raspberry jam and place in bottom of glass dish, break up cocoanut bis- cuits and sprinkle over, pour over jelly and place in cool place to set, when set put over custard and before using cover with whipped cream and decorate with angelica and jelly, or cherries. This is a very pretty party dish and may have coins or small silver trinkets put in. It is nicely flavored by soaking the sponge cake with pineapple juice, then cutting the pineapple in small pieces and putting in with the cake and biscuits before covering with jelly. _705— CAROLINA COOKERY FROM QUAKER KITCHENS Egg Custard for Trifle 2 eggs 1 pint of milk 1 oz. of sugar Boil milk and sugar together, beat the eggs, add them gradually to the milk and stir until it thickens. —Mrs. Norman Fidler. PRUNE SOUFFLE 1 lb. prunes 1 cup sugar 11 egg whites