Choice recipes

One tablespoon gelatine soaked in one cup of milk one hour. Beat one egg yolk with one cup sugar, add one cup cold milk and stir this with cup of milk and gelatine. Put on stove and bring to scalding point, stirring well, and set away to cool. Take sufiicient cream to nearly fill freezer (three pints) and whip with egg beaten until light, not stiff", add another cup sugar. Add prepared ingredients and flavor. Beat well and then add whites of seven or eight eggs beaten light. Freeze. PLOMBIERE— Miss Laoghlin Take the above receipt of ice cream and after the cream first begins to freeze add glazed fruit (sliced) of peaches, apricots, cherries, and pineapple. AMBROSIA— Mrs. Sutherland One dozen sliced bananas, one-half dozen oranges sliced very thin, one can pineapple chopped fine, one cup sugar. Mix thoroughly and serve ice cold. ^ ^ "Aye, to the leaveuing, but here's yet in the word hereafter, the kneading, the making of the cake, the heating of the oven, and the baking. Nay, you must stay the cooling, too, or you may chance to burn your mouth." — Shakespeare. APPLE JELLY CAKE~Mrs. McKisick One and one-half cups sugar, one-half cup butter, one-half cup milk, three eggs, white of one left out, two and one-half cups flour, two teaspoons yeast powder. Bake in layers. One large grated apple, one lemon (grated rind and juice), one large cup sugar, one egg. Boil till jelly (ten or fifteen minutes). NUT CAKE—Mrs. A. Faught One cup butter, one cup sugar, one-half cup milk, three cups flour, three eggs, one cup raisins, one cup walnuts (do not chop them but break them in pieces), one-half teaspoon soda, one teaspoon cream tartar. Bake two hours. Put walnuts on the frosting. NUT CAKE—Mrs. McKisick One cup butter, two cups sugar, one cup milk, three cups flour, four eggs, two teasj^oons baking powder, two cups finely chopped walnuts. CREAM PUFFS— Mrs. A. Faught Melt one-half cup butter in a cup of hot water and while boiling beat in one cup flour. Take from fire and when cold stir in three eggs one at a time without first beating them. Drop mixture on tins in small spoonfuls and bake in a moderate oven. One and one-half cups milk, two eggs, four tablespoons flour, sugar to taste and flavor with vanilla. Beat up eggs and sugar, and Stir in the milk with flavoring and when it comes to a boil, stir in flour mixed smooth in a little milk, cool and fill puffs by opening them a very little. BELMONT CAKE—Mrs. McKisick One cup butter, three cups sugar, four eggs, one cup sweet milk, five cups flour, two pounds raisins, two teaspoons baking powder, one teaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg. Boil raisins fifteen minutes; when cold, flour them well to prevent them from falling. Bake one hour. This will make two loaves. LEMON COOKIES-Mrs. Eldredge Two and a half cups sugar, two eggs, one large cup lard, one pint milk, flour enough to make rather stiff dough, five cents worth of baking ammonia dissolved in the milk, five cents worth of oil of lemon. Bake in quick oven. GINGER BREAD— Mrs. Tartter One cup sugar, one tablespoon lard, one-half cup molasses, one teaspoon soda, one cup sour milk, two cups flour, one teaspoon each of ginger, cinnamon and cloves. WALNUT WAFERS-Mrs. Eldredge