The Central cook book

Served with puddings, baked apples and desserts. 2 cups brown sugar. 14 cup granulated sugar. 1 cup milk. Mix two tablespoons flour and one tablespoon butter to a paste. Let sugar and milk boil, then add the mixed paste. Miss Mary D. George. Milk Sauce Rub one tablespoon of butter into a large cup of sugar, add two beaten eggs and mix to a froth. Wet one-half teaspoon of cornstarch and stir into the mixture, then stir in five tablespoons of boiling milk, beating well all the time. Let the dish in a pan of boiling water simmer five minutes. Flavor to taste. Mrs. Mary Honey. Cranberry Sauce 1 quart cranberries. 11% cups water. 2 cups sugar. Cook the cranberries and water till the berries are tender; then rub through seive to keep back the skins and seeds. Return to the fire, add the sugar and cook until it is melted. Chill and serve. Mrs. H. Blart Stevick. Try the KNOX GELATINE recipes found in this book Cheese Sauce 2 tablespoons butter. 1 cupful grated American cheese. 2 tablespoons flour. l4 teaspoonful salt. 1 cupful milk. lf teaspoonful paprika. Melt the butter, add the flour and seasonings. When bubbling, add the milk gradually, stirring constantly. Cook until smooth and thickened. Add the cheese, place over hot water, and cook until the cheese has melted. Miss Ruth Weatherly. Chocolate Custard 1 square Baker’s chocolate. 2 eggs. 1 pint milk. 34 cup sugar. 3 tablespoonfuls flour. Butter size walnut. Heat the milk and combine carefully with the melted chocolate. Stir constantly till the mixture boils; beat the yolks of eggs and sugar together. Add enough milk to the flour to make a smooth paste. Beat all together and pour gradually into the boiling milk. Stir until thick then add the butter and a teaspoon vanilla. Make a meringue by beating together the whites of eggs with two tablespoons sugar. Pour boiling custard into baking dish, cover with meringue and brown. Mrs. J. W. Weaver. Boiled Custard 1 quart milk. 3 eggs. 1 cup sugar. 1 tablespoon of cornstarch. Fiavoring. Mix cornstarch with sugar, beat into it the eggs, bring milk to boiling point in a double boiler. Add the mixture of sugar, starch, and eggs, and cook until thick. When cool add flavoring. Serve cold. This will serve six. Mrs. W. J. Richardson. Cocoanut Cream ¥% envelope Knox sparkling gelatine. 1 cup shredded cocoanut. 4 cup cold water. 3 eggs. Few grains salt. 1/3 cup sugar. 2 cups milk. 1 teaspoonful vanilla. Soak gelatine in cold water five minutes. Make custard of yolks of eggs, sugar and milk; remove from range and add soaked gelatine. When mixture begins to set, add cocoanut, whites of eggs beaten until stiff, salt and flavoring. Line a mold with sections of orange, pour in mixture and chill. KNOX GELATINE—Economy with highest Quality Hard Sauce (for Puddings) ¾ cup butter. __ 1 cup XXXX sugar. 2 tablespoons boiling water. Flavoring to taste. Beat the butter until creamy, then add half the sugar and water, beat well, and add the remainder of the sugar and water. When light and fluffy add flavoring and set aside in a cool place until wanted. If desired the flavoring may be omitted and a little grated nutmeg used. Miss Mary D. George. Peach Polly 1 quart can peaches. 1 tablespoonful lemon juice. 2 cupfuls soft stale bread crumbs. Vf cupful sugar. 1 tablespoonful butter. Arrange a layer of canned peaches in a greased baking dish, sprinkle with the sugar, dot with bits of butter, and add the crumbs. Pour over the top the juice from the peaches, to which the lemon juice has been added. Bake thirty minutes and serve with cream or any favorite sauce. The fruit juice may be reserved for use in the sauce if desired and one cupful of water used in its place in the pudding. Miss Ruth Weatherly. Chocolate Plum Pudding 1 envelope Knox sparkling gelatine. 14 cup sliced citron or nuts, as