Choice recipes

One pint minced tomatoes, one pint minced tart apples, two cups sugar, one-half cup strong vinegar, two tablespoons flour, one teaspoon each of cloves, allspice, cinnamon, nutmeg and black pepper. (I sometimes add one teacup raisins, which is an improvement.) APPLE MERINGUE PIE~Miss Laughlin Stew seven apples until soft, while hot add one tablespoon butter, two tablespoons sugar and mash well. Beat four eggs, leaving out the whites of two, and stir into hot apple. Flavor with nutmeg and lemon juice. Bake with under crust as in custard pie. When done, spread meringue made with whites of two eggs and one tablespoon of sugar, over top and return to oven to brown. FROZEN DAINTIES ^ ^ "An't please your Honour," quoth the peasant, This same dessert is very Pleasant." —Pope. ICE CREAM— Mrs. Sutherland To make one gallon, take one quart rich cream, one and onehalf quarts milk, one and one-half cups sugar, one and one-half teaspoons vanilla or other flavoring as preferred. Freeze, then pack for one hour or more. ICE CREAM— Mrs. Dwinelle One quart milk scalded (not boiled), with three well beaten eggs, one and one-half cups sugar and one-third box of Cox's gelatine first dissolved in bowl of milk. Put this in a cool place over night. In morning add one quart of cream, two or three teaspoons vanilla and either new milk or more cream, enough to fill one gallon freezer within two or three inches of the top. Then freeze. ICED TEA OR TEA PUNCH— Miss Annie Laughlin Juice of three oranges and three lemons. Juice and pulp of one pineapple shredded finely with a silver fork; over this pour two cups sugar, add six lumps sugar rubbed briskly over the peel of the lemons and oranges; one quart strong cold tea, half ceylon and half green and one quart of Apollinaris Water, or ice water. Pour all this over a large lump of ice in a punch bowl and throw in one pint of any fresh fruit in season — strawberries, raspberries or currants. FROZEN PUDDING— Mrs. Bryant One generous pint milk, two cups granulated sugar, scant onehalf cup flour, two eggs, two tablespoons gelatine, one quart cream, one pound French candied fruit, four tablespoons wine. Let milk come to a boil. Beat the flour, one cup of sugar and the eggs together and stir into the boiling milk. Cook twenty minutes and add gelatine, which has been soaking one or two hours in water, enough to cover it; set away to cool; when cool add wine, sugar and FROZEN DAINTIES 33 cream; freeze ten minutes, then add fruit and finish freezing. Take out beater, pack smoothly and set away for an hour or two. When ready to serve, dip the tin in warm water, turn out cream and .serve with whipped cream heaped around it. PINE APPLE SHERBET— Miss Laughlin One can pineapple, one pint sugar, one pint water, two tablespoons gelatine (Cox's), juice of three lemons. Boil sugar and water ten minutes, cool, add gelatine which has been dissolved in cup of water one hour. Add pineapple and lemon juice. At last add beaten whites of two eggs and two tablespoons Jamaica rum. Freeze. NECTAR— Mrs. Sutherland Take the pulp and juice of one dozen naval oranges, one and onehalf dozen large bananas mashed to a smooth paste, one pineapple chopped fine, one cup shredded cocoanut, one and one-hall cups sugar. Freeze. MY DOCTOR^S ICE CREAM— Miss Laughlin