The Central cook book

34 cup cold water. preferred. 1 cup sugar. 14 cup currants. ¥% teaspoonful vanilla. 114 squares chocolate. 1 cupful seeded raisins. 1 pint milk. ¥g cup dates or figs, if desired. Pinch salt. Soak gelatine in cold water five minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine. Remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats. Turn into mold, first dipped in cold water, and chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla. KNOX GELATINE is the one dessert for all appetites ICES AND ICE CREAM Frozen Fruit Shake a can of peeled apricots well to mix the fruit through the juice, and lay it lengthwise in a pan or pail of finely chopped ice and salt, using equal parts of salt and ice; completely cover and set aside for three hours. When opening the can, lay it on the side and cut the top off, so the fruit may be turned out on a plate, and cut in slices and serve. If it doesn’t come out easily, wet a cloth in warm water and lay on it just a second. Other fruits may be used instead of apricots. Miss Mary D. Grogan. \ Orange Ice 2 cups water. 1 cup orange juice. _ 1 cup sugar. 1 tablespoon orange rind grated. 1/3 cup lemon juice. Boil water, sugar, and orange rind five minutes, cool, add lemon and orange juice, strain and freeze. Mrs. R. B. Templeton. Pineapple Sherbet One tablespoon of Knox gelatine soaked in one cup of cold water for fifteen minutes. Dissolve with one cup of boiling water. Take one-half can grated pineapple, one and one-half cups of sugar, juice of one lemon. Add the strained gelatine and freeze. (Double quantity if desired.) Mrs. W. L. Nevins. Vanilla Ice Cream (Custard Foundation) 2 cups scalded milk. 1 egg. 1 teaspoon flour. 1/8 teaspoon salt. 1 cup sugar. 1 quart thin cream. Mix flour, sugar and salt, add the egg slightly beaten, and then the scalded milk, gradually. Cook over hot water in a double boiler for fifteen to twenty minutes, stirring constantly at first. Remove from the fire, cool, add the cream and flavoring, strain and freeze. If custard has a curdled appearance, it will disappear in the freezing. Any desired fruit may be added to the custard just before placing in the freezer. Miss Ruth Weatherly. See that the name KNOX is on each package of Gelatine you buy One Gallon of Ice Cream ‘Three quarts single cream, two pounds sugar; flavor to taste with vanilla or fruits. Cook to boiling point, add yolks of sixteen eggs, mix and strain; let cool and put in freezer. Freeze semi-hard, remove dasher, pack with salt and ice until hard. Mrs. C. A. Wattin. Water Ice 1 can apricots (run thru sieve). 8 oranges, juice. 8 lemons, juice. 4 cups sugar. Make syrup of sugar and boiling water. Add fruit juice to make a gallon of mixture. Freeze. Mrs. C. E. Glenn. Philadelphia Vanilla Ice Cream 1 quart thin or single cream. 84 cup sugar. 11% tablespoons Bee Brand vanilla. ‘Mix ingredients and freeze. Miss Mary D. Guoge. Chocolate Sauce to Be Served with Ice Cream 11% cups water. 14 cup sugar. 1 tablespoon arrow-root. 14 cup cold water. 6 tablespoons grated chocolate. Few grains of salt. ¥4 teaspoon Bee Brand vanilla. Boil water and sugar five minutes, mix chocolate with arrow- root to which water has been added. Combine mixtures, add salt, and boil three minutes, add vanilla, and serve hot. Miss Mary D. Guoge. Hot Fudge Chocolate Sauce for Ice Cream or Cake ¥4 cup sugar. 2 cups water. 2 squares chocolate 2 teaspoons cornstarch. Vf teaspoon salt. 2, teaspoons Bee Brand vanilla.