Council cook book

One tablespoon gelatine, put same in a coffee cup and fill half full with cold water; let stand ten minutes, then fill cup with boiling water; stir until dissolved. Allow to stand until mixture becomes lukewarm, then place in mixing bowl, add whites of two eggs, one cup of sugar, and beat all together about half hour; separate into three parts, flavoring first part with ground dry chocolate, second part with rose water and color pink flavoring, third part with vanilla; or flavor the whole mixture with coffee extract. Place in alternate layers in melon mold and serve with whipped cream. Biscuit Tortoni for Twelve Persons. One quart of charlotte russe cream well whipped, nine macaroons rolled and mixed well with the yolk of one egg, sugar enough to taste, the whole to be put in the freezer until frozen. The above, with a wine glass of sherry added, makes a good frozen pudding. [illustration: Si /'f/y/'AofI ^ ^ Young Men's, Boys' and Children's] Incorporated 135 Q^^^y gt. San Franclsco Brule Ice Cream. Prepare custard of one cup milk, yolks of three eggs, one cup sugar. Burn one cup brown sugar with one-half cup chopped almonds. Add vanilla or sherry, one quart cream, and freeze. Coffee Ice Cream. One cup freshly made, strong coffee, scant cup sugar, two cups milk; boil together five minutes the evening before, and place on ice till morning. Have ready one pint table cream. Add gradually to coffee mixture, and beat lightly for a few minutes. Put in freezer and freeze, not too hard. Chocolate Ice Cream. Two and one-half bars chocolate, boil with one and one-half cups milk, one and one-fourth cup sugar, vanilla; beat two whole eggs. When chocolate is dissolved, pour over the eggs (strain the chocolate if lumpy). Add one-half pint charlotte russe cream, and freeze. Alaska Bake. Have a brick ice cream and place on a platter, and then on a cold board. Just before serving time have ready a meringue made from five or six eggs. Beat the eggs until they are light. Add one tablespoon sugar (powdered) to each egg and beat until stiff and glassy. Cover the ice cream all over with the meringue, dust the meringue with powdered sugar thickly, and run the board and platter into a very hot oven for just a moment to brown the meringue, then send this smoking hot to the table. [illustration: Doings Fully Detailed in the Saturday Evening Post. Delivered daily 30 cents a month.] Fruit Sherbets. There is no form in which ices are more palatable or healthful than in the form of sherbet. This is made of fruit juice, sugar, and water. The simplest sherbet is made by mixing the sugar, water, and fruit juice together. A richer and smoother ice is obtained by boiling the sugar and water together, then adding the fruit juice, and, when the mixture is cool, freezing it. It takes nearly twice as long to freeze the preparation made in this way as when made with the uncooked mixture. Sherbets are usually served at the end of a dinner, but they are sometimes served before the game. Currant Sherbet. Put a pint of sugar into a quart of boiling water and boil for an hour, and then add a pint of currant juice and the juice of two lemons. When cold, freeze. Raspberry Sherbet. Mix together one pint of raspberry juice and the juice of two lemons. Let this mixture stand for one hour, then add one quart of water and a pint of sugar, strain and freeze; or the sugar and water may be boiled together for twenty minutes, the strained juice added to this, and when the preparation is cold it may be frozen. Pineapple Sherbet. One good-size pineapple chopped fine, add a quart of water, make very sweet, and freeze. Borden's Pioneer Milk Roman Punch.