Delicacies

crackers Pinch salt 2 t. spoons baking powder 1 cup nuts Beat yolks of two eggs with one cup of milk and one-half cup sugar. Add other ingredients. Fold in beaten whites of eggs. Add one-half teaspoon vanilla. Place in square pan. When done cut in squares. Spread flavored whipped cream between and on top of squares and serve as short cake. — Mrs. Ruel Liggett. —137— Pudding ■I desserts Thursday Club Delicacies % cup sugar ( scant | % tsp. salt 1 tbsp. vanilla Spanish Cream 1/2 envelope Knox Gelatin (sparkling) 3 cups milk 3 eggs Soak the gelatine in the milk ten minutes. Place over hot water and when gelatine is dissolved add sugar. Pour slowly on the yolks of the eggs slightly beaten; return to double boiler and cook until thickened somewhat, stirring constantly. Remove from stove and add salt and flavoring ; then add whites of eggs beaten until stiff. Turn into one large or individual molds, first dipped in cold water, then place in ice box. This will separate and form a jelly on the bottom and custard on the top. — Mrs. J. Warren McCommins. Chocolate Sauce For Vanilla Ice Cream 1 square bitter chocolate 1-3 cup boiling water 1 cup sugar y2 teaspoon vanilla 2 tablespoons Karo Pinch of salt 1 tablespoon butter Melt chocolate, add butter and pour on water gradually. Bring to boiling point, add sugar and Karo and let boil 5 minutes, cool slightly and add vanilla and salt. — Mrs. Harry Cochran. 1 teaspoon soda in }i cup boiling water \]/2 cups flour Steam one hour. Sailor Duff 1 cup molasses 1 teaspoon soda in 1/2 cup boiling water 1 1/2 cups flour 1 egg beaten Pinch of salt 2 tablespoons sugar 2 tablespoons melted butter Yi cup molasses Sauce for Sailor Duff Yi pt. whipping cream Yz cup powdered sugar Mix all together and flavor with vanilla. — Mrs. Lester yolks beaten —138- Thursda \ Club Delicacies Puddings — Desserts Maple Frango Serve 8. 1 ; .. cups maple syrup 5 egg yolks 1 pt. whipping cream Ice rock sail Method: 1. Heat maple syrup to boiling point. 2. Pour slowly over beaten egg yolks. .>. Cook 5 minutes, and cool. 4. Beat cream until stiff 5. Combine cream and sryup mixture. 6. Pour into tightly covered mold and pack tor 8 hours. 7. Use 2 parts ice to 1 part rock salt. 8. Mixture should freeze in long, icy crystals — so large proportion of salt is used. — Mrs. Geo. H. Prudden. Mae Murray's Favorite Dessert Rub 1 qt. can of apricots through sieve. (Save 1 c. juice before putting through sijpve). Also rub through sieve 2 large bananas. Add 1J-2 c. orange marmalade with very little peel in it. Stir well. Melt 1 envelope of gelatin in cold water. Add boiling apricot juxe. Dissolve well. Add to apricot mixture. Add little sugar to bottle of cream which has been whipped. Beat well into mixture, put into coffee cans and pack in salt and ice, or put in freezer and let stand 2l/2 hours. Serve plain or with nuts and whipped cream on top. — Mrs. Geo. Sears. Floating Island 1 pint milk ]4 cup sugar 2 eggs Vanilla 1 heaping tsp. cornstarch \d(\ beaten eggs to milk, also cornstarch and sugar. Cook in double boiler until fairly thick. Cool, then add vanilla and a little cream. Beat with egg beater and serve with whip cream. Serves four. — Mrs. Lloyd Baldridge. —130— Puddings — Desserts Thursday Club Delicacies Prune Souffle 12 large prunes 5 egg whites