The Central cook book

Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten; return to double boiler, cook until thick, stirring constantly, remove from fire, add flavoring and whites of eggs beaten stiff, beat until cool, turn into molds and chill. Miss Rutu Dew. Brown Betty Sliced apples. Bread crumbs. Sugar. Nutmeg. Butter. Put layer of sliced apples in baking dish, sprinkle with sugar and some nutmeg. Then cover with layer of crumbs and dot with butter. Alternate till pan is full, leaving crumbs on top. Bake. Mrs. C. E. Green. Lemon Sponge or Snow Pudding 4 envelope Knox sparkling 34 cup sugar. gelatine. 14 cup cold water. 14 cup lemon juice. 1 cup boiling water. Whites of 2 eggs. Soak gelatine in cold water five minutes, dissolve in boiling water, add sugar, lemon juice and grated rind of one lemon, strain, and set aside; occasionally stir mixture, and when quite thick beat with wire spoon or whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Pile by spoonfuls on glass dish. Chill and serve with boiled custard. A very attractive dish may be pre- pared by coloring half the mixture red. | Mrs. T. T. WELtons. Prune Whip 1 pound prunes. 2 tablespoons sugar. 1 lemon, Bee Brand. 1 egg. Cook prunes, stone, and grind. Add sugar and lemon. Fold in beaten whites of eggs. Brown in oven. Serve cool. Miss RuraH WHATHERLY. Stationery | OFFICE SUPPLIES and SPECIALTIES | Kodaks and Supplies JAMES E. THIEM Phone 135 RALEIGH, N. C. REGINALD HAMLET Drugegist Corner Glenwood Avenue and North Street eee meen Pe een oe | = Fa bE leg ES | | ey | | fe a) lel | | | | iz al ee | a | | | lee le a | ! Take Safety Coach Line Busses | for QUICK SERVICE to and from DURHAM, GREENSBORO and intermediate points : For schedules, rates and reservations | | | | CALL 447 UNION BUS STATION | Cleaners— Dyers RALEIGH, N. C. WE WASH FOR RALEIGH Family Wash Our Specialty KNOX GELATINE is economical—one package makes FOUR PINTS of jelly Sareea remee Pe Tye To We ae ERMMN nan ot NSIT WEEE Le Se TEM LL SM! Pineapple Pudding 34 cup condensed milk. 214 cups water. 1/3 cup cornstarch. 14 cup sugar. 44 teaspoon salt. Whites of 3 eggs. 3/4 can grated pineapple. Cook milk, water, cornstarch, sugar and salt ten minutes, fold in whites of eggs beaten stiff. When partly cooled, stir in pineapple. Mold, chill and serve with soft custard. Serves six persons. Mrs. H. E. Groree. Biscuit Pudding 12 biscuits softened with water. 1 cup raisins. 1 cup sugar. 2 eggs. : SAUCE 2 tablespoons butter. 1/3 cup sugar. 1 cup water. Cooked together, a little cornstarch or plain flour to thicken. Mrs. Hamittron Barts. Baked Blackberry or Huckleberry Roll 1 pint flour. 1 tablespoon lard. 11% teaspoons baking powder. ,. Enough water to mix together. Roll about one-fourth inch thick and sprinkle with sugar. Spread with berries and add more sugar. Roll and pinch together, sprinkle top with sugar and pieces of butter. Put a little water in the pan and bake one-half hour. Serve with sauce or cream. Miss Mary D. George. Chocolate Sauce 114 cups water. 1 tablespoon cornstarch. 14 cup sugar. 4 cup cold water. 6 tablespoons grated chocolate. Pinch of salt. 14 teaspoon vanilla, Bee Brand. Boil sugar and water four or five minutes to make a syrup. Mix chocolate, starch, and one-half cup cold water; add the salt, then the hot syrup, and cook three minutes. Flavor and serve hot. If desired to serve on ice cream let cool before serving. Miss Ruta Weatherly. Sauce 14 cup butter. 2 tablespoons vanilla. 2 tablespoons milk. 14 cup powdered sugar. Cream butter and sugar, add milk and vanilla. Cook in double boiler until thickens a little. Mrs. W. P. Barnard.