The Central cook book

paper. Let stand to harden. Miss Mary D. Gerorer. French Cream White of 1 egg. 14 teaspoon cold water. 1 teaspoon vanilla, Bee Brand. 1 pound XX XX sugar. Mix white of egg, water and vanilla, beat until thoroughly mixed, then add gradually the sugar until the mixture is stiff enough to knead. This cream may be used instead of cream fondant for such things as cream walnuts and dates. Miss Mary D. Gerorer. KNOX GELATINE makes a transparent, tender, quivering jelly Peanut Butter Fudge 3 cups sugar. 10 tablespoons peanut butter. 34 cup water. 3 tablespoons butter. Mix sugar and water and peanut butter and cook to soft ball stage. Remove from fire and add butter, set in pan of cold water. Do not move or stir until cool. When cool beat until creamy, pour into a buttered pan and cut into squares. A pinch of salt added when removed from fire takes away the flat taste. (Try lining buttered pan with waxed paper and see how easy it 1s to cut candy into squares without tearing it up.) Miss Rutn Dew. Turkish Delight 3 tablespoons Knox’s gelatine. 2 cups sugar. Grated rind and juice 1 lemon. Grated rind and juice 1 orange. 4 cup cold water. 4 cup hot water. Red, yellow or green coloring. Soak the gelatine in cold water. Put the sugar and hot water in a saucepan. When it reaches the boiling point add the gelatine and simmer twenty minutes. Add color and flavoring. Strain into a bread pan which has been rinsed in cold water. The mixture should be from one-half to one inch in depth. When it is cold turn it onto a board, cut into cubes or other shapes and sprinkle or roll in XX XX sugar. Miss Mary D. Gerores. TE a Se Ree lee a | Kabhie mPa dat AGT Ma Ty, : Weal ‘ SOY 18 Le’ ; e ay) « ay, t ‘ Lar ne j a sit Ke oy hae Ure RN oat! ee : fy a Se tha es PRR lhe, r aga . KNOX stands for Quality and Quantity in Gelatine BEVERAGES Milk Julep 1 egg. 1 cup milk. 1 tablespoon sugar. Salt. Vanilla. Beat the egg until light, add the sugar, beat, then add the other ingredients. Mix or shake well and chill. When ready to serve beat or shake until foamy. Variations: Add one tablespoon of chocolate syrup; sprays of mint; grated nutmeg or cinnamon; whipped cream; one tea- spoon of caramel and one tablespoon of ice cream. Miss Mary D. Grorer. Chocolate Syrup 3 squares chocolate, grated. 11% cups sugar. 114 cups boiling water. 1 tablespoon cornstarch. Salt. Vanilla. Place the chocolate in a double boiler and pour boiling water over it. When it is melted add the dry ingredients which have been mixed together. Cook the mixture for about ten minutes, or until smooth and creamy. The syrup will keep in a cool place indefinitely. Miss Mary D. Gerorer. Drinks Juice from 1 can pineapple. 1 quart ice water. Juice from 1 can pears. Juice of 2 lemons. A very little sugar will be needed, just enough to kill the sour taste. Mix and add enough ice to make very cold. The juice of any canned fruits combined with lemon juice will make a very good drink and will also save the syrup that would otherwise be thrown away. Miss RurnH WEaTHERLY. Cocoa 3 tablespoons cocoa. 3 tablespoons sugar. 3 cups boiling water. 1 cup condensed milk. Pinch of salt. Mix the cocoa, sugar and salt, and dilute with water, adding a little at a time. Boil about two minutes, pour in the milk and beat with an egg beater to prevent scum from forming on top. Improved by adding one-half teaspoon of Bee Brand vanilla just before serving. Miss Mary D. Gerorer. 9 129 + | | | | | | | | | | | | | | | | | | | | | ~ VICTROLAS— RECORDS DARNELL & THOMAS 118 Fayetteville St. RALEIGH, N.C. OF th am He Of 1) ee ht) FH eH Sugar Syrup