Council cook book

Five lemons, one quart water, three cups sugar, one-fourth pint Jamaica rum, brandy, one-third pint sherry, whites of four eggs. Make a lemonade of the lemons, water, and sugar, and boil a few moments; when cold, add a little less than one-fourth pint Jamaica rum, a little brandy, one-third pint sherry; when half frozen, add whites of four eggs (beaten) ; freeze again. Apricot Ice Cream. One can apricots, one pint sugar, one quart water, one pint whipped cream. Cut the apricots in small pieces, add sugar and water and freeze; when half frozen, add whipped cream. White Velvet Sherbet. Six lemons, three cups sugar, three pints milk. Mix lemon juice and sugar and add milk gradually. Freeze. Strawberry Mold. Prepare one cup berry juice and sweeten to taste. Have ready a scant half teacup of sago soaked one hour in water enough to cover. Boil the sago in the fruit juice until thick like jelly. Beat up the whites of two eggs and add to the sago while hot and remove immediately from the stove. Mold and serve with cream or berry juice. This mold can be made with any kind of fruit juice preferred. LifktBrad GOLD[N GATE COMPR[SS[D YEAST -,£,-. V Cum, Etc. Fresh Daily. All Grocera. Sav* Labeli for Premiumt. Creamed Strawberries. Put a layer of nice ripe berries in a deep glass dish and sprinkle lightly with sugar, and so on, until the dish is nearly filled. Pour over them a cup of cream whipped with the whites of two eggs, and a small spoonful of sugar. Serve as soon as prepared or they will not be nice. Oranged Strawberries. Take one quart of nice berries and place in a glass dish; cover with sugar. Pour over them one cup of orange juice and serve at once. A very delicious and simple dessert. Strawberry Dessert. Strawberries and pineapple mixed make a nice dessert. Cut the pineapple into small pieces about the size of berries. Mix sugar through them before bringing to table. ' Cantaloupe Charlotte Russe. Cut chilled melons in halves, remove the seeds, and fill with ice till ready to serve; then remove ice and fill with the charlotte russe. Soak half an ounce of gelatine in three tablespoons cold water for thirty minutes, then dissolve with two tablespoons boiling water. Whip one pint cream to a stiff froth, add a tablespoon powdered sugar, one teaspoon orange extract. Turn the gelatine in slowly, beating all the time. When it begins to stiffen, put on ice to finish chilling. Fill the melon halves and serve with a maraschino cherry on top of each. WALTER BAKER'S ">^'' ^^cou.t^ Best in the World. Have held the Market 128 Years "Life's a mockery and cheat, . So much you like and dasn't eat." —Old Song. Pie Crust. Two tablespoons butter, two tablespoons sugar, two eggs, two tablespoons flour, and a pinch of yeast powder. Bake in spring form. Pie Crust. *• One cup sour cream, two cups flour, one tablespoon butter, two tablespoons sugar, pinch of salt. Pick the butter into flour, then mix all together with a knife, after which work it like other crust. Must stand at least twenty-four hours before using it. Pie Crust. One cup of butter, creamed and left overnight on ice. In the morning mix one and one-fourth cups sifted flour with a little ice water to form a dough. Roll out, sprinkle with flour, and place the cup of butter in the center. Fold over dough, and roll three times. Let stand in a cool place one-half hour, then roll once again. Gloves Cleaned, all lengths* fie a Pair Monthly contracts for the care of srentlemen'a clothing. We have just installed the most modern plant in the west for Dry Cleaning Ladies' Dainty Garments, Blankets, Curtains. Etc. Phone West 926. Our wagons will call. 1955 Chestnot St Pie Crust.