The blue ribbon cook book

Soak one third box of gelatine in one third cup of cold water; dissolve in one third cup of boiling water; add one cup of sugar, juice of one lemon, and one cup of strawberry juice. Set vessel in a pan of ice water and stir ■ until it thickens. Add the whites of three eggs beaten* stiff; and whip from one pint of cream. Chill before serving. The cream may be omitted. If preserved strawberries are used less sugar is required. COMPOTE OF FIGS. One pint of figs scalded and soaked over night in brandy. Pile up on a platter and serve with whipped cream or serve with brandy. BANBURY TARTS. 1 cup raisins. 1 egg. 1 cup sugar. 1 cracker. Juice and grated rind 1 lemon. Stone and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice and rind. Roll pastry one-eighth inch thick, and cut pieces three and one half inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten edge with cold water half way round, fold over, press edges together with three-tined fork, first dipped in flour. Bake twenty minutes in slow oven. SIMPLE DESSERT. Lady fingers. Bananas, sliced thin, i cup of sherry wine. 2 heaping tablespoonfuls of sugar. Whipped cream. Line a bowl with lady fingers, fill it half full of bananas sliced thin, pour over them about half a cup of sherry wine and a heaping tablespoonful of sugar, then fill the bowl with whipped cream. PRESERVES IN HALF ORANGES. Take half of an orange, scoop out all of the pulp, cut the edge in points, fill in with preserves — pineapple being prettiest — and serve with whipped cream. * FRUIT CAKE. 1 pound butter. 2 pounds raisins. 1 pound sugar. 1 pound currants. 1 pound flour. J pound figs. i pound citron. \ pound pineapple. \ pound candied cherries. 2 pounds almonds. 12 eggs. 1 tablespoon cinnamon. 2 nutmegs. 1 tablespoon allspice. J glass of wine. 1 cup of molasses. \ glass of brandy. 2 teaspoons baking powder. Cream the butter and sugar together. Add New Orleans molasses, then eggs, which have been beaten separately, next the flour, which has been browned; then dissolve two teaspoons of baking powder in a cup of cream or new milk, and add to the mixture. Then add the spices which have been dissolved in the tumblerful of liquor. Chop fruit and nuts, dredge with flour, and put in the batter last. Bake slowly four hours. PECAN CAKE. 1 pound sugar. 1 pound flour. 1 pound of butter. 10 eggs. J tumbler of brandy. 2 grated nutmegs. 1 pound of raisins. J pound of citron. « 1} pound of pecan kernels. Cream the butter and sugar until light. Add the eggs beaten separately, then the nutmeg stirred in the brandy, *Note. — This is the recipe which gave me my start in business. then the flour, raisins, citron, and pecan kernels. Pour into buttered mold and bake half an hour longer than you would a black cake, same size. IMPERIAL CAKE. 1 pound butter. 1 pound light brown sugar. 1 pound flour. 2 pounds raisins. 10 eggs. 2 pounds blanched almonds. 6 grated nutmegs. i pound citron. Cream the butter and flour together, beat the yelks and sugar together, add the whites well beaten, mix them with the flour and butter. After this is all well beaten dredge fruit well with flour and put it in by degrees, add wine glass of whisky or brandy. Bake in a loaf for four hours. WHITE LADY CAKE. 12 eggs. 2} teacups sugar. 1 teacup of butter. 3J teacups of flour. 1 cup of cream. 3 teaspoonfuls baking powder. Cream the butter and sugar together until very light; add the whites of eggs beaten stiff, then the flour, and then the baking powder stirred in the cream. Bake in a solid cake in a moderate oven for very nearly one hour. Any desired flavoring may be used. LAYER CAKE. 1 cup butter. 6 eggs. 3 cups flour. 2 heaping teaspoons baking § cup milk. powder. 2 cups sugar.