Council cook book

One cup of powdered sugar, one-half cup butter creamed, one cup of whipped cream. Put this into the double boiler and beat until foamy; add a wine glass of sherry and serve at once. Borden's Pioneer Milk = Norwegian. Soak half a pound of sago in cold water for four hours; then boil a pound of any ripe fruit (gooseberries or red currants are the most suitable) in a pint of water sweetened to taste. When quite soft, pass them through a hair sieve and return to the saucepan with the sago. Stir over the fire until the sago is clear, then pour into a mold. When set, turn it out carefully, and serve with whipped cream. Banana Compote. Remove the skins from eight bananas and stew gently with a glass of melted currant jelly for twenty minutes. Take out the bananas, cut lengthwise, and lay in a glass dish. Pour the syrup over, and serve cold. A syrup can be made of claret or port and sugar. Apricot Meringue. One cup stewed apricots, press through a sieve; one cup sugar, four eggs, beaten separately. Bake twenty minutes in a moderate oven; when cold, cover with whipped cream, flavored with sherry wine. Jelly Whip. One tumbler jelly, one tumbler hot water, one heaping tablespoon corn starch, one tumbler cold water, whites of two eggs. Put the jelly in a saucepan with the hot water; stir till dissolved, and when boiling stir in the corn starch, blended in the cold We'll do the Rest water, 'and cook three minutes. Pour into a dish and when cold beat till light with an egg beater, then add the beaten whites of eggs. Turn out on dish and serve with cream or a boiled custard. Prune Whip. One pound prunes, five eggs, one-half cup grar-u- "lated sugar. Stew the prunes until tender; when done, press through a colander. Beat the whites of eggs to a stiff froth, adding the sugar; into the whites stir the prune pulp. Bake in pudding dish until nicely browned. To be eaten cold with cream. Marrons a la Roma Pudding. Boil one pound of chestnuts fifteen minutes. Shell and skin them, then put back on stove with a cup of milk and boil till tender. Rub through a colander. Butter a mold, line it with the pulp, then add a layer of apple sauce that has been colored with currant jelly, then another layer of chestnuts, and again apple sauce. Squeeze lemon juice over all, and bake in a moderate oven. Turn out on a platter and serve with whipped cream colored with currant jelly. Individual Syllabub. In double boiler boil one tablespoon sherry, one tablespoon sugar, yolk of one egg. Let it cool and then beat in the stiff-beaten white of egg. Serve in punch glasses. GOLDEN GATE COMPRESSED YEAST Fresh Daily. All Grocers. Save Labels for Premiums. LisUBriid Cakei, Etc. Bird's Nest Pudding. One pint of milk, one pint of flour, one egg, a pinch of salt. Pour this over six or eight apples, pared and cored. Bake one hour. Serve with hard sauce. Farina Pudding, One and one-half pints milk with nine level tablespoons sugar, five bitter and five sweet almonds chopped fine, and vanilla to taste, brought to boiling point, and twelve level tablespoons farina dropped in slowly and stirred constantly. Cook for twelve minutes, then add slowly the beaten whites of five eggs. Put it in a form and when cold serve with a fruit sauce. Hard Sauce. One cup of butter, three cups of sugar, beat very hard, flavoring with lemon juice. Smooth with a knife dipped into cold water. Foamy Sauce for Steamed Puddings. Beat one egg light, add a scant cup of granulated sugar, then add three tablespoons boiling milk; flavor with vanilla and serve immediately. Plum Pudding Sauce. One cup butter, one cup sugar, one egg, two tablespoons brandy; stir butter, sugar, and egg together for one-half hour, then add brandy.