Dainty recipes

Filling—Two egg yolks; one scant cup sugar; two heaping teaspoons flour; one cup boiling water; juice and rind of one fresh lemon. Meringue—Two egg whites; one-half cup sugar. Mix thoroughly sugar and flour with a fork, add egg yolks, add very slowly the cup of boiling water, then the lemon juice and rind. Cook this mixture in double boiler for about fifteen minutes, stirring frequently at first and constantly just before thick enough for use. Remove from stove and allow to cool slightly. Pour into very rich pie crust which has been baked until slightly brown. For meringue: Beat two egg whites until very stiff and dry, add one-half cup sugar very slowly, beating hard all the time. When ready to put on pie this meringue should be stiff enough to hold its shape. Pour this over custard and place in very slow oven for twenty minutes. . CANTALOUPE SHERBERT Select six ripe cantaloupes, scoop out the meat and mash very fine. Add one cupful of lemon juice and one cupful orange juice. Sweeten to taste and freeze. ANGEL FOOD WITH ALMOND FILLING One tumbler flour; one and one-half tumblers granulated sugar. Put sugar and flour together and sift about ten times. Beat ten eggs until frothy, add one teaspoon cream of tartar, and beat until stiff and dry. Fold sugar and flour into the eggs. Bake about twenty minutes. Middle Filling: Yolk of three eggs; one cup of milk or thin cream; one-half cup sugar; two teaspoons corn starch; a little vanilla and one-half pound blanched almonds chopped fine. Bring milk to boil, stir together yolks of eggs, sugar and corn starch until mixture is light colored. Pour into boiling milk and cool until mixture thickens, stirring constantly. Cover cake with white frosting. ICE BOX CAKE Two cakes German sweet chocolate; one and one-half dozen lady fingers; three eggs; one and one-half pint whipping cream; one-half teaspoon vanilla. Melt chocolate in double boiler. Put into this three tablespoons hot water, two table-- spoons sugar. Stir and add yolk of one egg at a time. Beat whites until stiff and put into mixture and add vanilla. Line a mould with part of lady fingers, then pour in part of chocolate mixture, then another layer of lady fingers and more chocolate, etc. Let stand in ice box twenty-four hours. Take from mould and serve with whipped cream. HOT CHOCOLATE CAKE One cup sugar; one-half cup butter; one-half cup sweet milk ; two cups flour; two eggs; one small teaspoon soda. Then add to one-half cup sweet milk, two squares Bakers chocolate grated. Put on to boil. Before taking off add yolk of one egg; one-half cup sugar and teaspoon vanilla. While this is hot, stir well into the cake batter. Between layers put frosting made of one cup sugar; one-half cup sweet milk; one-half square chocolate. Boil five minutes, then stir until thick enough to spread between layers. Serve at once. o PINEAPPLE SHORT CAKE Six eggs, leaving out one white for cream; one cup sugar; One cup Zwiebach crumbs; one teaspoon baking powder. Bake in two layer cake pans. When cold cover with one can grated pineapple, both layers. Cover top very thickly with whipped cream, to which has ‘been added the one egg white beaten stiffly. Decorate top with crystallized pineapple. 26 ) MINT MALLOW CANDIES Butter size of an egg and one box 4X XXX powdered sugar creamed together, adding enough cream to make about the consistency of cake batter. Add a teaspoonful of essence of peppermint and coloring as you desire. Then drop in one box marshmallows cut in halves. Drop these separately and turn out on oiled paper. FROZEN FRUIT CAKE One quart cream (whipped); one cup boiled custard; one dozen macaroons; one-quarter pound crystallized cherries; one-quarter pound crystallized pineapple; one-half pound pecan meats; one dozen lady fingers; one cup marshmallows; sherry and vanilla. Sweeten to taste. COFFEE BAVARIAN CREAM