The Common sense recipe book

Line the pie-pan with crust, sprinkle with sugar, fill with tart apples sliced very thin, sprinkle sugar and a very little cinnamon over them, and add a few small bits of butter and a tablespoonful of water; dredge in flour, cover with the top crust and bake half to three-quarters of an hour; allow four or five tablespoonfuls sugar to one pie. Or line pans with crust, fill with sliced apples, put on top crust and bake; take off top crust, put in sugar, bits of butter and seasoning; replace crust and serve warm. It is delicious with sweetened cream. HEALTH is the foundation of SUCCESS Abbey’s Effervescent Salt. IS THE FOUNDATION OF HEALTH NOTHING EQUALS White Moss Cocoanut when quality is required. Custards and Creams ER BAVARIAN CREAM. Whites of six eggs, beaten very light, one quart whipped cream, one ounce gelatine (soak one hour in cold water, drain, and dissolve in a little hot water), flavor with one teaspoonful vanilla. Beat eggs and cream together, add sugar to sweeten, flavor, then add gelatine. Beat until it begins to thicken, and pour into moulds. Serve very cold with cream. BOHEMIAN CREAM. One quart cream, two tablespoonfuls sugar, one ounce gelatine, dissolved. Whip half the cream to a stiff froth. Boil the other half with the sugar and a vanilla bean until flavor is extracted, or add vanilla extract after it is removed from the fire. Add the gelatine, and, when cooled a little, the well-beaten yolks of four eggs. Beat until it begins to stiffen, then beat in quickly the whipped cream. Pour in well-wet moulds and set on ice. RUSSIAN CREAM. Four eggs, one cup sugar, one quart milk, one-half box gelatine dissolved in one pint warm water. Beat yolks of eggs, add sugar, cook with the milk like custard. Take off stove, add beaten whites, stir well for a few moments. Add gelatine and a tablespoonful strained lemon juice. Pour into well-wet mould, and set on ice to harden. Serve with whipped or plain cream. Made with Benson’s Canada Prepared Blanc-Mange Corn is an exquisite dish for the table, and is valuable for invalids. The Edwardsburg Starch Co., Ltd., Cardinal, Ont. STRAWBERRY CREAM. Mash one quart strawberries with one cup powdered sugar, and rub through a hair sieve. Dissolve one and one-half ounces gelatine in one pint sweet milk. Strain and add one pint whipped cream, and the berry juice. Pour in a wet mould, and set on ice to form. Another way.—One quart strawberries rubbed through a hair sieve, mix with three pints rich cream, and sweeten. Whip to a froth, add one-half ounce dissolved gelatine. Serve in glasses. SPANISH CREAM. One-half box of gelatine, one quart of milk, yolks of three eggs, one smalt cup of sugar; soak the gelatine in the milk for an hour, then put on the fire and stir well as it warms; beat the yolks very light with the sugar, add to the scalding milk and heat to boiling point, stirring all the time. Strain into a mould and flavor with vanilla. — Sauce.—Beat the whites of the eggs to a stiff froth, three tablespoonfuls of sugar, flavor with vanilla. : Frozen Custard: One quart of new milk, two eggs, one and a half cups of sugar, two tablespoonfuls of corn starch, sugar boiled in the milk, and the corn starch, after being mixed with some of the milk, poured into the boiling milk. Beat the eggs separately and then together, and then the boiling mixture poured over them. Flavor with vanilla or lemon.