The Cook County cook book

1 qt. of orange water-ice is frozen hard enough to remove the dasher, stir in the fruit and beat thoroughly. Cover, and stand away to ripen for 2 hrs. — Mrs. Conklin, 914 N. 5th Ave., Maywood, VANILLA PARFAIT. — Boil a good cup of sugar with a cup of water until it forms a rather thick syrup. When cool, add it to the well-beaten yolks of 2 eggs. Place this over boiling water, and stir constantly, until the spoon is well coated. Take off the stove, beat with egg-beater until cool and light, add vanilla flavor. When quite cold, stir in ice and salt, and let stand 4 hrs. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VELVET CREAM.— Beat 2 tablespoons of strawberry jelly, 2 of currant jelly, 2 of powdered sugar, and the whites of 2 eggs, beaten stiff, all together to a cream. Fill a wineglass half full of this mixture, and fill the glass with whipped cream. — Mrs. D. E. Gentry, Glencoe, 111. A NICE DESSERT. — Cut up bananas and oranges into a glass dish, sprinkle with sugar, and pour over them a thick boiled custard made of a pt. of milk, the yolks of 3 eggs, J^ cup of sugar, and 1 tablespoon of flour. Let the custard get cool. Then beat up the whites, stiff, and cook over hot water for 1/2 minute, and put on top of the custard. — Mrs, G, W. Perkins, Spaulding, 111. BOILED FROSTING.— Whites 2 eggs, 1 cup sugar, 1/2 cup water. Put sugar and water in pan, heat gradually to boiling point and boil until the syrup will hair. Pour the syrup gradually on beaten white of egg and continue beating all the while until it is of right consistency to spread. Then add flavoring. Remark — If beaten too long frosting will not be smooth, if not long enough it will run. When it runs, more syrup may be added and frosting beaten over, and when not smooth, it may be made smooth by a few drops of lemon juice or boiling water. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. CARMEL ICING. — Brown sugar in a frying pan, then pour boiling water on it. Boil till it taffies, add the white of an egg beaten stiff, and a little vanilla. — Mrs. J. E. Denham, Hillside, 111. CHOCOLATE ICING.— Boil 1 cup white sugar, ^ cup milk and H teaspoon cream of tartar together for 6 minutes, remove from stove, and add 2 tablespoons of butter, 1 oz. unsweetened chocolate, and 1 teaspoon vanilla; beat until proper consistency to spread on cake. — Mrs. C. E, Linden, Hubbard Woods, 111. GELATIN FROSTING.— Soften 1 teaspoon gelatin in 2 tablespoons cold water; add 2 tablespoons hot water; when entirely dissolved add 1 cup powdered sugar, and beat while it is warm, until white and light; flavor with lemon to taste. — Mrs. S. A. Rose, Dalton, 111. MAPLE SUGAR FROSTING.— Stir together 1 lb. soft maple sugar, J4 to ^ cup boiling water until sugar is dissolved. Boil without stirring until syrup will thread when dropped from spoon; pour gradually on beaten whites of eggs, beating mixture continually until of right consistency to spread. — Mrs. F. I. Bailey, Congress Park, 111. GENERAL RULES FOR CAKE Cream J4 cup butter well and add 1 cup sugar, then the yolks of 2 egi^>, well beaten. Mix l5/< cups flour, 2^ teaspoons baking powder and 14 teaspoon salt. Add flour and l4 cup milk, alternately, then last of all fold in the whites of the eggs, which have been well beaten.