Council cook book

Scant three-fourths cup maple syrup, mix with yolks of four eggs, stir on stove until custard-like; beat four whites and add while mixture is still warm. Beat one-half pint of charlotte russe cream and add. Pack in salt and ice three to four hours. Toasted, chopped walnuts may be added. Nesselrode Pudding. Dissolve one-half box of gelatine in one-half pint cold water. Boil one pint milk with two-thirds cup sugar. Add yolks of five eggs, then gelatine; let boil until thoroughly mixed. Then add two-thirds cup chopped raisins, three tablespoons chopped almonds, one tablespoon vanilla, sherry or brandy, and lastly beaten whites. Line form with macaroons. Serve with whipped cream. Banana Pudding. Beat three yolks of eggs with one-half cup sugar ; add one and one-half to two bananas, which have been beaten to a pulp, the juice of an orange, and one-half pint whipped cream. Put in mold, pack in salt and ice three to four hours. Fig Pudding. Grind one-fourth pound dried figs and soak in four tablespoons rum. Whip one quart cream. Boil the yolks of three eggs, one cup sugar, one cup milk. When cold, stir in the figs and cream and pack in ice. Baer's Kurtz Freckle Salve positively removes freckles, fan and sunburn. Keeps the skin smooth and white. Manufactured by Baer Drug Co. 722 Market St..S.F. For ^ale by all Druggists Price 50 Cents Strawberry Pudding, Boil one cup sugar with one and one-half cups water for twenty minutes. Heat one quart strawberries, mash through sieve, and add to sugar and water and freeze. Make custard of one cup sugar and one and one-half cups water, boil twenty minutes; add well-beaten yolks of four eggs and put on back of stove, stirring till it thickens. Flavor with one tablespoon rum and one teaspoon vanilla. When cold, add one-half pint whipped cream. Rinse pudding mold with cold water; line with the strawberry ice, leaving a hollow in center for the custard. Pack in ice and salt for three or four hours. Mocha Pudding. One-half pound butter rubbed to a cream; add gradually the yolks of five eggs, beaten with one-half pound sugar, one tablespoon arrac, one cup strong coffee (added a spoon at a time, or it will curdle). Rub mold with butter and lay in one-half pound lady .fingers, then the mixture. Let it stand where it is warm for half a day, then put on ice. Serve with whipped cream. Mocha Mousse. Cream yolks of three ■ eggs with one-half cup granulated sugar. Add one-half pint charlotte russe cream, whipped, one-half cup grated macaroons, two tablespoons Mocha essence, one teaspoon vanilla, lastly beaten whites. Put in a mold and pack in salt and ice for three hours. Fine Equipages "nd Automobiles I\.dljr O 1623-1631 Pine Street Phones FranVlin 216 Franklin 217 San Francisco. CaL Delmonico Pudding. Cream yolks of four eggs with one cup granulated sugar. Dissolve one-half package gelatine in three cups milk and add to eggs. Let all come to a boil, then remove from fire, and when tepid add pinch of salt, three tablespoons rum, one tablespoon vanilla, beaten whites of eggs. Put alternately in a mold one-fourth pound glazed fruits, twelve macaroons, crumbed, and the pudding. Let it stand a few hours and serve with custard sauce or whipped cream. Marshmallow Pudding.