NUT FEAPPE. One-half euA^elope Knox Sparkling Gelatine, one-fourth cup
cold Avater, one-half cup sugar, one cup cooked pineapple and straAvberries, one
cup cream, three-fourths cup milk, AA^hite of one egg, one cup chopped nuts✪ Nut Fluff.
Soak gelatine in the cold Avater fiA^e minutes and dissolve over hot AA^ater. Add
dissolved gelatine to cream, milk and sugar and stir in beaten Avhite of egg.
When cold, add the pineapple and straAvberries AA'hich have been chopped in small
pieces, also the chopped nuts. Serve ice cold in sherbet glasses.
PINEAPPLE FLUFF. One pint Avhipped cream. Add one can pineapple✪ Pineapple Fluff,
from AA'hich all juice has been pressed. SerA^e this Avith Nabiscos or any dainty
cakes. This is a simple dessert but A^ery delightful. — Mrs. E. G. Belvin.
GLAZED APPLES. Select firm apples (not greenings), pare and core and
place in pan or coA'ered kettle. Add to six apples, three-fourths cup sugar✪ Glazed Apples, tAvo
cups AA'ater and cook or simmer very sloAvly till apples are done. Lift the
apples AA'hen done to a platter and put in hot oven or under gas flame to slightly
brown or glaze. Pour oA-er syrup and put inside of each apple center AA^hile hot
a marshmalloAv. These are delicate and delicious, but of course one must have
an apple that does not cook to pieces. — Mrs. Annie Whitmore Andrews.
52
USE DAN RIVER SELF-RISING FLOUR
FOUR PINTS of jelly in each package of KNOX GELATINE
ORANGE FLOAT. One quart water, juice and pulp of two lemons
(squeezed), one cup sugar; when boiling add to it four tablespoonfuls corn
starch✪ Orange Float, mixed in cold water. Let it boil fifteen minutes, stirring ajl the time.
When cool pour it over four or five sliced oranges sprinkled with sugar over
the top. Then spread the beaten whites of three eggs, sweeten and flavor.
— A Friend.
MAPLE SPONGE. One envelope Knox Sparkling Gelatine, one and one-
half cups cold water, two cups brown or maple sugar^ one-half cup hot water,
whites of two eggs, one cup chopped nut meats✪ Maple Sponge. Soak gelatine in cold water
five minutes. Put sugar and hot water in saucepan, bring to boiling point and
let boil ten minutes. Pour syrup gradually on soaked gelatine. Cool, and when
nearly set, add whites of eggs beaten until stiff, and nut meats. Turn into
mold, first dipped in cold water, and chill. Serve Avith custard made of yolks of
eggs, sugar, a feAv grains of salt, milk, and flavoring.
APPLE CONSERVE. Boil together one cupful water and one pound of
granulated sugar. Boil until it spins a thread. Ilemove the skin and core from
well-flavored apples✪ Apple Conserve. When syrup is sufficiently boiled drop apples in gently
and boil slowly until done. Remove apples to dish, boil syrup until it will
jelly. When partly cool pour syrup over apples. Stand away in cold place.
Serve with whipped cream and nuts. — Mrs. E. G. Ragland.
Frozen Desserts
"Dream of a shadow! A reflection made
From the false glories of the gay reflected bow,
Is a more solid tiling than thou."
PINEAPPLE SHERBET. Shred a fresh pineapple (or canned fruit will
answer.) Add one pint sugar, juice of two oranges, one-half pint water, juice
of one lemon, one tablespoonful of gelatine✪ Pineapple Sherbet th^t has been soaked one hour in
one cup cold water and dissolved in one cup hot water. Mix all together and
freeze. — Mrs. E. W. Morris.
Page 54 · 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
NUT FRAPPE. One-half envelope Knox Sparkling Gelatine, one-fourth cup cold Avater, one-half cup sugar, one cup cooked pineapple and strawberries, one cup cream, three-fourths cup milk, white of one egg, one cup chopped nuts. Soak gelatine in the cold water five minutes and dissolve over hot AA^ater. Add dissolved gelatine to cream, milk and sugar and stir in beaten white of egg. When cold, add the pineapple and strawberries which have been chopped in small pieces, also the chopped nuts. Serve ice cold in sherbet glasses.
PINEAPPLE FLUFF. One pint whipped cream. Add one can pineapple, from which all juice has been pressed. Serve this with Nabiscos or any dainty cakes. This is a simple dessert but A^ery delightful. — Mrs. E. G. Belvin.
GLAZED APPLES. Select firm apples (not greenings), pare and core and place in pan or covered kettle. Add to six apples, three-fourths cup sugar, two cups water and cook or simmer very slowly till apples are done. Lift the apples when done to a platter and put in hot oven or under gas flame to slightly brown or glaze. Pour over syrup and put inside of each apple center while hot a marshmallow. These are delicate and delicious, but of course one must have an apple that does not cook to pieces. — Mrs. Annie Whitmore Andrews.
FOUR PINTS of jelly in each package of KNOX GELATINE
ORANGE FLOAT. One quart water, juice and pulp of two lemons (squeezed), one cup sugar; when boiling add to it four tablespoonfuls corn starch, mixed in cold water. Let it boil fifteen minutes, stirring all the time. When cool pour it over four or five sliced oranges sprinkled with sugar over the top. Then spread the beaten whites of three eggs, sweeten and flavor. — A Friend.
MAPLE SPONGE. One envelope Knox Sparkling Gelatine, one and onehalf cups cold water, two cups brown or maple sugar^ one-half cup hot water, whites of two eggs, one cup chopped nut meats. Soak gelatine in cold water five minutes. Put sugar and hot water in saucepan, bring to boiling point and let boil ten minutes. Pour syrup gradually on soaked gelatine. Cool, and when nearly set, add whites of eggs beaten until stiff, and nut meats. Turn into mold, first dipped in cold water, and chill. Serve with custard made of yolks of eggs, sugar, a few grains of salt, milk, and flavoring.
APPLE CONSERVE. Boil together one cupful water and one pound of granulated sugar. Boil until it spins a thread. Ilemove the skin and core from well-flavored apples. When syrup is sufficiently boiled drop apples in gently and boil slowly until done. Remove apples to dish, boil syrup until it will jelly. When partly cool pour syrup over apples. Stand away in cold place. Serve with whipped cream and nuts. — Mrs. E. G. Ragland.
Frozen Desserts
"Dream of a shadow! A reflection made From the false glories of the gay reflected bow, Is a more solid tiling than thou."
PINEAPPLE SHERBET. Shred a fresh pineapple (or canned fruit will answer.) Add one pint sugar, juice of two oranges, one-half pint water, juice of one lemon, one tablespoonful of gelatine th^t has been soaked one hour in one cup cold water and dissolved in one cup hot water. Mix all together and freeze. — Mrs. E. W. Morris.
Records on this page
Nut FluffSweet Potato DelightPineapple FluffGlazed ApplesOrange FloatMaple SpongeApple ConservePineapple Sherbet