Dainty recipes

Soak two level tablespoons gelatine in one-third cup cold water about ten minutes. Then add one cup boiling strong coffee and two-thirds cup sugar. When this is cold enough to thicken some add one pint whipped cream. Beat all this until mixed and smooth. Put in mould on ice to cool. Serve with whipped cream. CHOCOLATE SOUFFLE Four eggs; three ounces chocolate; one cup sugar. Beat yolks and sugar and melted chocolate together. Add whites beaten light and dry. Flavor with vanilla, put in buttered pan and bake in hot oven ten minutes. Serve with whipped cream and marshmallow cream. ORANGE VELVET CREAM One pint orange juice; one-half package Knox gelatine (envelope). Cook together until gelatine is dissolved. Add one cup sugar and cool until it begins to harden. Stir all into one pint of whipped cream. Flavor with one teaspoon vanilla and pour into mould to harden. Serve with whipped cream. PEPPERMINT ICE CREAM To vanilla ice cream add one-quarter pound pink peppermint candy which has been beaten up. Let it dissolve in ice cream mixture before freezing. One-half cake of chocolate may be added to this to make chocolate peppermint ice cream. CHOCOLATE ICE CREAM One-quarter pound chocolate, melt in double boiler. Scald one-half pint cream, beat yolk of egg, add one cup sugar, then scalded cream and chocolate. Strain through cheese cloth. Whip one quart cream and one cup sugar, add mixture to this and freeze. MARSHMALLOW AND PINEAPPLE ICE CREAM One pound marshmallows; one quart cream; one can crushed pineapple No. 2. Soak marshmallows in pineapple several hours. Add cream and freeze. ZWIEBACH PUDDING Five eggs; one cup nuts (ground); one teaspoon baking powder ; one cup zwiebach, (ground) ; one cup sugar. Separate eggs, beat whites until stiff. Beat sugar with yolks, add zwiebach, nuts and baking powder. Fold in whites. Bake in two layers in slow oven forty-five minutes. Fill with stiff whipped cream. CHOCOLATE SOUFFLE Large tablespoon butter. Cook into it two tablespoons of flour. Add one-half cup milk, cup sugar, three squares chocolate. Cook all together three minutes. Stir into this three beaten yellows. Let cool, then fold in three stiffly beaten whites. Bake in moderate oven twenty minutes. Serve with whipped cream on top. ——_ MARSHMALLOW MOUSSE Make boiled custard; one pint of milk; four eggs; two cups sugar; one teaspoon vanilla or two tablespoons wine. Let cool over night. Whip one quart cream. Let milk drain out, mix heat and custard. Add one pint chopped marshmallows and CARAMEL PIE Four eggs; one cup cream; one cup damson jelly and preserves; two cups sugar; one cup butter. Cream sugar and butter very light. Add yolk of eggs, cream and preserves and lastly well beaten whites. Put in shallow pie plates on pastry ‘which has already been slightly cooked and bake in moderate oven. CHEESE PIE Three eggs; one cup of sugar; one pint of cottage cheese; one-half cup of cream. Beat whole eggs and sugar together until very light. Add one teaspoon of vanilla, cream cheese, add beaten eggs and sugar to cheese. Line pan with zweibach mixed with a spoonful of butter. Cook one hour. RAISIN PIE One box raisins; one apple cut up; one-half cup sugar; one tablespoon butter; one cup water; cinnamon to taste. Cook all together and put in rich pie crust. COCOANUT CUSTARD One cocoanut; three eggs beaten lightly together; one and one-half cups sugar; one tablespoon butter; one-half cup milk; one-half cup cocoanut milk; vanilla to taste. Makes one large pie. Bake very slow in moderate oven. FROZEN PUDDING One-half quart stale cake cut in small pieces; one quart cream; one-half glass sherry; one-half cup assorted fruit cut in pieces. Mix and freeze. Serve with candied apricots chopped fine on top. Cakes WHITE FRUIT CAKE ;