The Common sense recipe book

COCOANUT CREAM PUDDING, No. 1 Soak one-quarter box gelatine in enough cold water to cover for one hour; put one cupful milk on stove in double boiler; beat whites of two eggs with four tablespoonfuls powdered sugar till light; add to the hot milk; stir till it thickens, then add the gelatine and two cupfuls of “White Moss” cocoanut; remove from the fire and when cool and beginning to thicken stir in very carefully one cupful cream, whipped; flavor with vanilla, lemon or any desired flavoring; turn in a mould and set on the ice till ready to serve. Has stood the test of 40 years, and still takes Be so n ’S Sta rc the lead. Manufactured only by Nothing equals White Moss cocoanut for Candy, Cakes, Pies, Puddings or Biscuits. COCOANUT CREAM PUDDING No. 2. Soak two tablespoons ‘‘White Moss” cocoanut in milk for thirty minutes; boil one quart milk with the cocoanut in double boiler; add two-thirds cup sugar, a little salt and the beaten yolks of three eggs; remove from fire and stir rapidly for five minutes. Flavor with vanilla. Beat whites toa stiff froth, pour over the cream, sift sugar over and brown lightly. Delicious. JUNKET WITH PUREE LINING: Core and pare four apples; steam until tender, then press through a sieve; add four tablespoons of sugar, a tablespoon of lemon juice. Soak one-quarter of a box of gelatine in cold water sufficient to cover it; when soaked, add it to the hot apple, and stir until melted and thoroughly mixed; add, if you wish, a very little green coloring. Put this puree in the bottom and part way up the sides of the glasses, as a sort of lining, and set away until cool. Make a pint of plain junket, flavored with vanilla or almond, and, if desired, color a delicate pink. Pour this at once carefully into the apple-lined mould, and, when firm, put in the refrigerator to get perfectly cold. Serve plain or with cream. (Delicious.) Glass may be lined with lemon jelly or any fruit jelly as cranberry, currant, or blackberry; or jelly may be cut into blocks and served round the junket. JUNKET WITH CRANBERRY JELLY Make a good, firm cranberry jelly; fill junket or sherbet glasses half full. When the jelly is firm fill the gasses with a plain junket; when junket is set, put away to cool. This may he served plain or with whipped cream heaped over it, and a little piece of cranberry jelly on top to add a touch of color. M C di Kd ti 1 Instituti ] 7 any Cana ace Da eatied nstitutions Morris Pianos W.H. LEACH, 49 Metcalfe Street, MONTREAL Sells these celebrated Pianos at very moderate prices and easy payments. ' Supplies about alll fe S ; If 1,700 Families ret tees corr hind Hiab and td 1) fel elie with BREAD. Do you use our BREAD ? TELEPHONES -— — -— _ 1025, 1340, 6488, 5052 SNOW PUDDING. Dissolve one-half box of gelatine in one pint of cold water; when soft, add one pint of boiling water, the grated rind and juice of two lemons, and two and one-half cups of sugar. Let stand until cold and ‘begins to stiffen. Then beat in the whites of five eggs, well beaten. Pour into a mould and set on ice. Serve with custard sauce.—One quart of rick milk, the yolks of five eggs, with two extra eggs added, one-half cup of sugar. Flavor with vanilla. Rt GH ED TN G: Take one teacup of rice, wash, pour boiling water over and let stand five minutes; throw off, add a cup of sugar, a little nutmeg and two quarts of milk. Bake slowly about two hours, stirring occasionally until last half hour, then brown. OUZENOF) PUDDINGS: