thick. Soak gelatine* in cold water for 10 minutes, add boiling water, syrup and lemon juice. Strain. Cool, add fruit, as shredded oranges, candied cherries, and sliced bananas. Pour over chilled mush mixture. Chill until gelatine becomes firm. Cut into squares and serve. (Makes six servings.) FRUIT DESSERTS BAKED APPLES WITHOUT SUGAR Apples Lemon Juice Raisins or Dates✪ Baked Apples Without Sugar Core the apples. Fill the centers with raisins or dates that have been stewed in plenty of water for about five minutes. Sprinkle with lemon juice, and bake slowly. Baste as water boils away, with water drained from raisins. APPLES BAKED WITH HONEY Apples. Pared and Cored Water✪ Apples Baked with Honey Honey Place apples in pan. Surround by equal parts of honey and water. Bake slowly, basting frequently. DELICIOUS APPLES BAKED Apples Apricot Marmalade✪ Delicious Apples Baked Pare and core tart apples. Fill cen- ters with apricot marmalade. Bake m covered dish. FRUIT WHIP 1 Egg White 4 Tablespoons sugar 4 Tablespoons Corn Syrup Yz Box Strawberries or Yz Can Canned Berries 1 Teaspoon Lemon Juice✪ Fruit Whip Beat e^g till stiff, then add sugar and syrup gradually. Beat constantly. Add fruit and flavoring. Other fruits may be used. Apples, grated pineapple, other berries, plums, etc. RICE AND FRUIT Boiled and Seasoned Rice Any Kind of Stewed Fruit, put throagh a sieve.✪ Rice and Fruit Beat the rice and fruit together until fluffy. Serve with cream or sauce. SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. 63 BRIDE'S COOK BOOK RICE AND STRAWBERRY PUDDING % Cup of Rice, Cooked and Seasoned 2 Tablespoons Butter Substitute 2 Cups Fresh Strawberries or Other Fruit 1 Cup Sugar White of 1 Egg✪ Rice and Strawberry Pudding Cream butter and sugar. Add the fruit, crushed. Mix well and add the white of egg, beaten stiff. Put the rice in^ the middle of the dish and pour the mixture around it. Serve hot or cold. FRUIT CUP 1 Cup Banana, cut up 1 Cup Orange, cut up 1 Cup Cherries, pitted '/2 Cup Honey✪ Fruit Cup Stir up the banana, orange, and cher- ries with the liquid honey. Garnish with slices of comb honey and serve. FRUIT DELIGHT '/i Cup Strawberry Jam 1 Small Can Pineapple 1 Egg White 2 Tablespoons Pineapple 2 Bananas✪ Fruit Delight Combine chopped oranges, bananas, pineapples and nuts. Serve pieces in fruit juice. Place in sherbet dishes. Cover top with meringue made of egg- white beaten stiff with sugar. F»r Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes 64 BRIDE'S GOOK BOOK Cuts of Meat and Their Uses. Every housekeeper — in fact everyone who has marketing to do — should know something of the cuts of all common meats, and the most desirable way of preparing each for the table. In the illustrations below are shown the location of these cuts. BEEF. 1. Head — Not used for food. 2. Sticking Piece. For Soups, Beef Tea, Stews, for making Corned Beef. 3. Neck. For Soups, Stews, Beef Tea, Boiling and Corned Beef. 4. Second and Third Chuck. Brown Stews, Braising, Steaks, poorer Roasts. 5. First Chuck. For Roasts. 6. First Cut of Ribs. Ror Roasts. 7. Middle Cut of Ribs. For Roasts. 8. Back Ribs. For Roasts. 9. Plate (no bones). Stews, Soups, Corned Beef. 10. Brisket. Stews, Brown Stews, Soups, Coming. 11. Butt-End Brisket. Soups, Stews, Coming. 12. liolar (no bones.) Corning, Cheap Roasts.

AI-modernized reading of the original text

thick. Soak gelatine* in cold water for 10 minutes, add boiling water, syrup and lemon juice. Strain. Cool, add fruit, as shredded oranges, candied cherries, and sliced bananas. Pour over chilled mush mixture. Chill until gelatine becomes firm. Cut into squares and serve. (Makes six servings.) FRUIT DESSERTS BAKED APPLES WITHOUT SUGAR Apples Lemon Juice Raisins or Dates Core the apples. Fill the centers with raisins or dates that have been stewed in plenty of water for about five minutes. Sprinkle with lemon juice, and bake slowly. Baste as water boils away, with water drained from raisins. APPLES BAKED WITH HONEY Apples. Pared and Cored Water Honey Place apples in pan. Surround by equal parts of honey and water. Bake slowly, basting frequently. DELICIOUS APPLES BAKED Apples Apricot Marmalade Pare and core tart apples. Fill centers with apricot marmalade. Bake m covered dish. FRUIT WHIP 1 Egg White 4 Tablespoons sugar 4 Tablespoons Corn Syrup Yz Box Strawberries or Yz Can Canned Berries 1 Teaspoon Lemon Juice Beat e^g till stiff, then add sugar and syrup gradually. Beat constantly. Add fruit and flavoring. Other fruits may be used. Apples, grated pineapple, other berries, plums, etc. RICE AND FRUIT Boiled and Seasoned Rice Any Kind of Stewed Fruit, put throagh a sieve. Beat the rice and fruit together until fluffy. Serve with cream or sauce. SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. RICE AND STRAWBERRY PUDDING % Cup of Rice, Cooked and Seasoned 2 Tablespoons Butter Substitute 2 Cups Fresh Strawberries or Other Fruit 1 Cup Sugar White of 1 Egg Cream butter and sugar. Add the fruit, crushed. Mix well and add the white of egg, beaten stiff. Put the rice in the middle of the dish and pour the mixture around it. Serve hot or cold. FRUIT CUP 1 Cup Banana, cut up 1 Cup Orange, cut up 1 Cup Cherries, pitted '/2 Cup Honey Stir up the banana, orange, and cherries with the liquid honey. Garnish with slices of comb honey and serve. FRUIT DELIGHT '/i Cup Strawberry Jam 1 Small Can Pineapple 1 Egg White 2 Tablespoons Pineapple 2 Bananas Combine chopped oranges, bananas, pineapples and nuts. Serve pieces in fruit juice. Place in sherbet dishes. Cover top with meringue made of eggwhite beaten stiff with sugar. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes Cuts of Meat and Their Uses. Every housekeeper — in fact everyone who has marketing to do — should know something of the cuts of all common meats, and the most desirable way of preparing each for the table. In the illustrations below are shown the location of these cuts. BEEF. 1. Head — Not used for food. 2. Sticking Piece. For Soups, Beef Tea, Stews, for making Corned Beef. 3. Neck. For Soups, Stews, Beef Tea, Boiling and Corned Beef. 4. Second and Third Chuck. Brown Stews, Braising, Steaks, poorer Roasts. 5. First Chuck. For Roasts. 6. First Cut of Ribs. Ror Roasts. 7. Middle Cut of Ribs. For Roasts. 8. Back Ribs. For Roasts. 9. Plate (no bones). Stews, Soups, Corned Beef. 10. Brisket. Stews, Brown Stews, Soups, Coming. 11. Butt-End Brisket. Soups, Stews, Coming. 12. liolar (no bones.) Corning, Cheap Roasts.

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Baked Apples Without SugarApples Baked with HoneyDelicious Apples BakedFruit WhipRice and FruitRice and Strawberry PuddingFruit CupFruit Delight

The bride's cook book