TO WHIP CREAM. Heavy cream should be diluted with one fourth to one-
third its bulk in milk. Set bowl in v/hich cream is to be whipped in ice water.
Pour in cream and chill twenty minutes. Beat Avith egg whisk. Flavor and
sweeten before whipping if desired. — Miss Euxice Chaplix.
CARAMEL. One cup sugar, one cup boiling water. Pour sugar in a sir^W
frying pan. Pat and press down as sugar melts. When melted, add boiling
water gradually, stirring all the time. Cook to a syrup. Caramel may be kept
in a jar and used as needed. — Miss Euxice Chaplix.
51
USE DAN RIVER SELF-RISING FLOUR
KNOX GELATINE solves the problem of "What to have for dessert?"
CKEAM DELIGHT. One and one half pounds marshmallows, one pint bottle
Maraschino cherries, one can grated pineapple (pint size), thoroughly drain
from juice, one-fourth pounds shelled almonds blanched, one quart pure cream✪ Cream Delight.
Pull marshmallows into pieces, cut cherries in half, mix with pineapple, add
chopped nuts and mix with stiffly whipped cream thoroughly, sweeten to taste.
The marshmallows, cherries and pineapple may be mixed and allowed to stand
overnight, and nuts added before mixing with cream when needed. — Mrs. D. F.
Paekeb.
FEUIT COCKTAIL. Dissolve one package orange Jello in a pint of boiling
water; stand in a cold place. Cut baskets out of oranges, save the pulp and juice
and add one-half pineapple cubes, one-half cup white grapes, cut in halves and
seeded, one-half cup Maraschino cherries and one-half cup sugar✪ Fruit Cocktail. When Jello
begins to thicken, add the fruit and set in a cold place. Serve in orange baskets
or sherbert glasses. — Mrs. J. E. Lyon.
PELTNE WHIP. Chop fine two cups cooked prunes. Beat the whites of three
eggs stiff and add six level tablespoonfuls sugar, flavor with vanilla, add prunes
to this and put in baking dish and cook in Avarm oven till set and brown. Serve
with a custard sauce made of the egg yolks and a pint of sweet milk, two table-
spoonfuls sugar and a little corn starch✪ Prune Whip to thicken. — Mrs. Burke Hobgood.
PEACHES IN BLOOM. Cover four good-sized perfect peaches Avith boiling
water, let stand a moment, drain and remove skins Avhieh Avill noAv easily slip
off. Carefully cut in half, remoA^e the stones, and fill the cavity so made Avith
chopped nuts. Pin the hah^es together Avith toothpicks. Sift three-fourths
cup poAvdered sugar, cream Avell Avith three teaspoonfuls butter, then add
three teaspoonfuls cream, a few drops at a time. Add enough pink vegetable
color paste✪ Peaches in Bloom to giA^e a delicate color to the frosting. Eoll the stuffed peaches
in this frosting, then in grated cocoanut. Chill and serve in a nest of AA-hipped
cream. — Mrs. Arthur Coi.e.
STRAWBEEKY FLOAT. Mash tAvo quarts of berries and strain off the
juice, SAveeten this and add it to a pint of very rich cream. Beat the AA^hites
of four eggs A\'ith a tablespoonful of poAvdered suga✪ Strawberry Floatr, and beat in the mashed
berries. Put the cream in the bottom of a glass boAvl, and heap the straAA-berry
meringue high on it. — Mrs. M. S. Whitted.
SWEET POTATO DELIGH«. Three cups mashed potatoes, one cup raisins,
one cup nuts, one cup sugar, one-fourth cup butter, tAvo eggs, spices to taste,
one-half pound marshmalloAvs. Mix all together, except marshmalloAVS. Put in
baking dish and set in oA^en until it heats through. Take out and put marsh-
malloAvs on top, put back in oven and let broAAai. — Mrs. Isham King. ✪ Sweet Potato Delight
Page 53 · 8 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
TO WHIP CREAM. Heavy cream should be diluted with one fourth to onethird its bulk in milk. Set bowl in v/hich cream is to be whipped in ice water. Pour in cream and chill twenty minutes. Beat Avith egg whisk. Flavor and sweeten before whipping if desired. — Miss Eunice Chaplin.
CARAMEL. One cup sugar, one cup boiling water. Pour sugar in a small frying pan. Pat and press down as sugar melts. When melted, add boiling water gradually, stirring all the time. Cook to a syrup. Caramel may be kept in a jar and used as needed. — Miss Eunice Chaplin.
KNOX GELATINE solves the problem of "What to have for dessert?"
CKEAM DELIGHT. One and one half pounds marshmallows, one pint bottle Maraschino cherries, one can grated pineapple (pint size), thoroughly drain from juice, one-fourth pounds shelled almonds blanched, one quart pure cream. Pull marshmallows into pieces, cut cherries in half, mix with pineapple, add chopped nuts and mix with stiffly whipped cream thoroughly, sweeten to taste. The marshmallows, cherries and pineapple may be mixed and allowed to stand overnight, and nuts added before mixing with cream when needed. — Mrs. D. F. Parker.
FEUIT COCKTAIL. Dissolve one package orange Jello in a pint of boiling water; stand in a cold place. Cut baskets out of oranges, save the pulp and juice and add one-half pineapple cubes, one-half cup white grapes, cut in halves and seeded, one-half cup Maraschino cherries and one-half cup sugar. When Jello begins to thicken, add the fruit and set in a cold place. Serve in orange baskets or sherbert glasses. — Mrs. J. E. Lyon.
PRUNE WHIP. Chop fine two cups cooked prunes. Beat the whites of three eggs stiff and add six level tablespoonfuls sugar, flavor with vanilla, add prunes to this and put in baking dish and cook in Avarm oven till set and brown. Serve with a custard sauce made of the egg yolks and a pint of sweet milk, two tablespoonfuls sugar and a little corn starch to thicken. — Mrs. Burke Hobgood.
PEACHES IN BLOOM. Cover four good-sized perfect peaches with boiling water, let stand a moment, drain and remove skins which will now easily slip off. Carefully cut in half, remove the stones, and fill the cavity so made Avith chopped nuts. Pin the halves together with toothpicks. Sift three-fourths cup powdered sugar, cream well with three teaspoonfuls butter, then add three teaspoonfuls cream, a few drops at a time. Add enough pink vegetable color paste to give a delicate color to the frosting. Roll the stuffed peaches in this frosting, then in grated cocoanut. Chill and serve in a nest of whipped cream. — Mrs. Arthur Cole.
STRAWBEEKY FLOAT. Mash two quarts of berries and strain off the juice, Sweeten this and add it to a pint of very rich cream.Beat the whites of four eggs with a tablespoonful of powdered sugar, and beat in the mashed berries. Put the cream in the bottom of a glass bowl, and heap the strawberry meringue high on it. — Mrs. M. S. Whitted.
SWEET POTATO DELIGHT. Three cups mashed potatoes, one cup raisins, one cup nuts, one cup sugar, one-fourth cup butter, two eggs, spices to taste, one-half pound marshmalloAvs. Mix all together, except marshmalloAVS. Put in baking dish and set in oven until it heats through. Take out and put marshmallows on top, put back in oven and let brown. — Mrs. Isham King.
Records on this page
Cream DelightPineapple Cream SaladFruit CocktailNut FluffPrune WhipPeaches in BloomStrawberry FloatSweet Potato Delight