San Rafael cook book, 1906

% lb marshmallows, 1 lb English walnuts, 1 glass Maraschino Cordial, % pt. cream (before it is whipped). Cut the marshmallows in quarters, chop the walnuts. Mix the marshmallows, nuts and cordial with the whipped cream and decorate with Maraschino cherries. Save out some of the cream to put on top of the dish and put some of the cherries on top of that. It is better if put on the ice for a few hours before serving. IMPERIAL RICE PUDDING— Miss O. A. Gordon. In a double boiler put three cupfuls milk, and half a cupful well washed rice, cover and cook until milk is absorbed, adding a quarter of a teaspoon of salt, when it is half done, add one cupful sugar, onethird of a box of gelatine, soaked in one-half cup of cold water, stir gently until dissolved, set aside until rice is cold, and beginning to thicken , add a teaspoon of vanilla, one-quarter cup of sherry, one-half cup cut candied fruit, one cup thick cream whipped to a stiff froth, mix lightly and turn into a mold and set aside to stiffen. IMPERIAL RICE PUDDING— Edythe Foster. 3 tablespoons rice, 1 pt milk, 3 tablespoons sugar, rind 1 lemon, % box gelatine,, 1/2 pint cream. Drop rice into enough cold water to cover it, bring to a boil, then wash rice in cold water. Simmer rice in milk with sugar and lemon rind. When quite tender add gelatine which has been softened in a little milk and set aside to cool. Mix in lightly' 1/2 pint of whipped cream, fill mold and set on ice. Serve with preserve ginger. BANANA CREAM— Mrs. J. K. Armsby. 1 pt. milk, 14 box gelatine, Vg cup sugar, 2 eggs beaten separately. Soak gelatine in milk % hour. Put in double boiler with % cup sugar. When hot add the well beaten yolks and flavor with vanilla. Beat whites to a stiff froth and stir into the mixture, beating well. Slice a bananas and put in the mold and pour mixture over them. Serve with whipped cream. BAKED BANANAS— Mrs. W. F. Jones. Cook 1 level tablespoon butter, 2 heaping tablespoons sugar, and the juice of 1 lemon, in a double boiler until clear. Have 1 dozen bananas peeled and sliced once lengthwise on a buttered dish. Pour % of this' sauce over the bananas, and bake 15 minutes; then add the remainder of the sauce, and bake until a rich brown, basting occasionally. Nice either hot or cold. Also good baked with brown sugar and butter to form a caramel. BANANAS AND APPLES— Mrs. W. F. Jones. Pare and core about 1 dozen apples; fill the centers and all the interstices with bananas in little squares and stirred Into the above sauce. Bake until a rich brown and well done. Serve with cream. AMBROSIA— Mrs. W. F. Jones. Peel and slice as many oranges as needed, and fill a glass dish with thin layers alternately of oranges sprinkled with sugar, sliced pineapple and more sugar, then grated cocoanut and more sugar; repeat until the dish is full. Let it stand a few hours before using. Some prefer bananas instead of pineapple, but both will do no harm. BLANC MANGE — Mrs. W. F. Jones. 1 quart of milk, 1 cup of sugar, 4 tablespoons corn starch wet up in a little milk. When cooked pour it into the beaten whites of 2 eggs, and mold. For chocolate Blanc Mange add % cup chocolate. Sauce for Blanc Mange — 1 tablespoon corn starch wet in cold water; pour boiling water over it until it is clear and of the right consistency. Add 1 tablespoon butter, % cup of sugar, the grated rind and juice of 1 lemon, yolks of 2 eggs; then pour around the molded pudding. Caledonia Cream for Blanc Mange — Whites of 3 eggs well beaten, 3 tablespoons pulverized sugar, Vz cup of whipped cream, 3 tablespoons of currant or raspberry jelly. Nice without the cream. DELICIOUS BLANC MANGE— Mrs. Wm. B. Noble.