The Central cook book

Mix together the sugar, water and grated chocolate, cook together until the sugar is dissolved and chocolate melted, then add the cornstarch which has been mixed thoroughly with the cold water, and cook five minutes, stirring constantly. Add salt and vanilla. Serve hot. Miss Mary D. Groree. 4 cup cold water. Lemon Water Ice Five lemons, one quart water, one pound sugar and lemon rind. When cool, add the lemon juice, strain and freeze. Mrs. W. L. Nevins. See that the name KNOX is on each package of Gelatine you buy Pineapple Sherbet One lemon peel (peeled as you would an apple), add water enough to dissolve one and one-half cups sugar, cook a little, and cool. Take out peel, squeeze in juice of the lemon, and add one small can of shredded pineapple. Put in half-gallon freezer and fill with water nearly to the top (about four inches). When it is frozen a little, add the beaten white of two eggs, and freeze harder. Miss Mary D. Grorerer. Nut Frappe 14 envelope Knox sparkling gelatine. 1 cup cream. 4 cup cold water. 34 cup milk. ¥ cup sugar. White of 1 egg. 1 cup cooked pineapple and 1 cup chopped nuts. strawberries. Soak gelatine in the cold water five minutes and dissolve over hot water. Add dissolved gelatine to cream, milk and sugar and stir in beaten white of egg. When cold, add the pineapple and strawberries which have been chopped in small pieces, also the chopped nuts. Serve ice-cold in sherbet glasses. Fruit Sherbet 1% envelope Knox sparkling gelatine (scant measure). 114 cups sugar. 3 cups rich milk. 1 orange. 1 lemon. Grate the outside of both orange and lemon. Squeeze out the juice and add to this the sugar. Soak the gelatine in part of a cup of milk for five minutes and dissolve by standing in pan of hot water. Stir into the rest of the milk. When it begins to freeze, add the fruit juice and sugar, and fruit of any kind if desired. This makes a large allowance for five persons. Vanilla Ice Cream 1 pint milk. 3 eggs. 1 cup sugar. 2 teaspoons Bee Brand vanilla. 1/3 teaspoon salt. 2 cups thin cream. Scald the milk, add the well-beaten eggs to it, and cook in a double boiler till as thick as boiled custard. Remove from the fire, add the sugar and, when cold, the vanilla, salt and cream. Freeze and set aside to ripen before serving. Two squares of chocolate melted over hot water may be added to the scalded milk before the eggs are put in, to give chocolate cream. Miss Mary D. Groree. Free cook book offer in each package of Knox Gelatine Strawberry Frappe 2 quarts strawberries. 4 cups water. 21% cups sugar. Boil sugar and water for five minutes; wash and press strawberries through a sieve; measure three cups of juice and pulp; add to syrup. When cold, freeze to mushy consistency. Serve in frappé glasses with whipped cream. Mrs. T. T. Wettons. Fruit Sherbet % cup banana pulp. 4 cup orange juice. 4 cup grated pineapple. 14 cup lemon Juice. 2 cups sugar. 214 cups milk. 11% cups cream. Crush bananas to a pulp with a silver fork, add sugar, strained fruit juice and pineapple. Scald milk and, when cold, stir in the fruit. Whip cream and add. Freeze. Mrs. T. T. Wettons. Knox Sparkling Gelatine makes dainty desserts for dainty people PRESERVES Orange and Pear Marmalade 1 peck pears. 6 oranges. 5 pounds sugar. 2 lemons. Grind one orange, including the peeling, with pears, through meat chopper. Squeeze juice and pulp of other five oranges. Juice two lemons. Use no water. Be careful not to let orange seed get in. Cook two hours and stir often to avoid burning or sticking. Mrs. A. P. Hepricx. Preserved Figs