Council cook book

Borden's Pioneer Milk Fruit Sauce. To one cup boiling water add one-half cup marmalade or jelly and juice of one lemon. Bring to a boil and thicken with one tablespoon corn starch. Sweeten to taste. The beaten white of an egg may be added. English Sweet Sauce. Put into a bowl the yolks of two eggs with four tablespoons powdered sugar and stir until it becomes creamy. Add one-half pint of sweet cream, little by little, beating constantly, and grate in the rind of one orange. Place the pan on a slow fire and stir well for five minutes, being careful not to let boil. Strain and serve. Sauce for Steamed Puddings. Yolks of two eggs, one cup sugar, beat until creamy; one tablespoon boiling milk, whites beaten stiff and stirred in ; flavor with wine or vanilla. Milk Pudding Sauce. One egg, one-half cup butter, one cup sugar; mix well, then pour over all one cup boiling milk. Flavor with vanilla or nutmeg. Custard for Lemon Pudding. One pint of milk brought to a boil, yolks of two eggs, and five teaspoons of sugar. Beat together and pour very slowly into the scalded milk and let all just come to a boil. When cool, flavor with vanilla. Brewed in Olympia, Wn., unsurpassed for quality, is for sale at all good grocers "ITS THE WATER" -demand it. Wine Sauce. Moisten one tablespoon corn starch and pour over it one cup boiling water. Stir till it thickens, and steam ten minutes. Cream one-fourth cup butter with one cup powdered sugar; add one egg. Remove corn starch from fire, add one-half cup white wine. Pour it over the creamed butter and sugar, and cook in double boiler. Wine Sauce. Boil one-half cup white wine and one-half cup of water; thicken with one-half teaspoon corn starch. Cream one tablespoon butter and one of sugar; pour the boiled wine mixture over this, then add sugar and sherry wine to taste. Maple Sugar Sauce. Boil one-fourth pound maple sugar with one-half cup water till it becomes stringy. Add juice and grated rind of one lemon. Beat the whites of two eggs to froth and gradually add the syrup. Brandy Sauce. In a double boiler put one cup water, one-half cup brandy, one cup granulated sugar, juice of onehalf lemon. When boiled, add yolks of two eggs. Stir until thick. -H. & M.Skirt Binding L. O. a 1 IVl W 1 > ^J I Marien's Featherbone 658 Mission Street ^ De Long's Hooks and Eyes "Variety's the very spice of life, that gives it all its flavors." Frozen Lady Finger Pudding. Beat three heaping tablespoons granulated sugar and yolks of six eggs to a froth. Add one pint of cream, then one dozen lady fingers dipped in sherry^: wine. Stir well together, put in a mold with a tight cover, and pack in rock salt and ice. Chocolate Pudding. Dissolve one tablespoon gelatine in one-half cup lukewarm milk. Boil, three-fourths cup chocolate in one-half cup milk; yolks three eggs beaten with one-half cup sugar. Add vanilla, and lastly beaten whites. Pour in a form or mold, place on ice, and serve with plain or whipped cream. Chocolate Pudding. Cream the yolks of five eggs with two-thirds cup granulated sugar, pinch of salt, tablespoon vanilla. Add two-thirds cup ground chocolate dissolved in one-half cup milk. Dissolve five sheets gelatine in scant half cup of water on the stove, and add this to above ingredients. Lastly, add beaten whites. Put in form and let it stand twenty-four hours. Serve with whipped cream. Gloves Cleaned, all lengths, 6c a Pair Monthly contracts for the care of gentlemen's clothkie. We have just installed the most modem plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains, Etc. Phono West 926. Our wagons will call. 195S Chestnat SL Maple Pudding.