Durham cook book ...

VANILLA ICE CREAM. Scald one pint milk, reserving enough to make smooth paste with one-fourth cup flour. Mix with hot milk and cook in double boiler one-half hour. Add beaten yolks of three eggs, cook five minutes longer, stirring constantly, then add one cup sugar, one salt spoon salt and strain. When cool mix with one pint cream and flavor with vanilla. — Miss Annie Louise Vaughan. CHOCOLATE SAUCE. One square Baker 's chocolate, one cup sugar, one tablespoonful butter, one-third cup boiling water, one-half teaspoonful vanilla. Melt the chocolate, add butter, pour water over gradually, bring to boiling point, add sugar and let boil eight minutes. Cool slightly, add vanilla. — Miss Annie Louise Vaughan. CARAMEL ICE CREAM. Five eggs, one quart of milk, two cups sugar, one teaspoonful vanilla, one tablespoonful corn starch or flour, one-half envelope Knox gelatine. Put milk in double boiler, heat to boiling point. Add eggs wellbeaten, then the dissolved starch and gelatine. Cook until it thickens to coat the spoon. Cook the sugar in one-half cup of water to a light brown, Pour this into the custard which has been removed from the fire, stirring until thoroughly mixed. Let cool, add one quart whipped cream, sweetened with confectioner's sugar. Freeze. Nut« may be added if preferred. — A Friend. DESSERTS can be made in a short time with KNOX GELATINE Pudding and Sauces ''The proof of the pudding is in the eating." ORANGE STEAM PUDDING. One-half cup butter, one cup sugar, one-half orange juice, two and one-fourth cups flour, three and one-half teaspoons Royal Baking Powder, four egg yolks, grated rind one orange. Cream butter, add sugar gradually, add beaten egg yolks, add orange juice and sifted dry ingredients alternately. Steam thirty-five minutes in buttered cups. NESSELRODE PUDDING. One quart boiled custard, one quart cream (whipped) sweeten to taste; one-fourth pound crystallized cherries, one-fourth pound blanched almonds, one-fourth pound pecans, three slices crystallized pineapple. Put cream and custard together in freezer and start freezing, then add fruits and nuts, chopped fine, and continue to stir occasionally so fruit will not settle to the bottom. When nearly frozen put in a mould and pack in salt and ice. — Miss Annie Louise Vaughan. SAUCE. Six eggs (yolks). Equal parts of whipped cream. Six tablespoons sugar, six tablespoons whiskey. — Miss Annie Louise Vaughan. CARAMEL CUSTARD PUDDING. Make a custard by dissolving a package of vanilla jello in a quart of sweet milk, add a pinch of salt and put in top of double boiler. When scalding hot, dissolve heaping tablespoon corn starch, add this to that in boiler, let thicken, then add the caramel, also chopped nuts after it thickens properly. Serve with whipped cream. For the caramel, four tablespoons granulated sugar in a granite saucepan, a little water to dissolve. Stir till a golden brown, being careful not to burn. — Mrs. C, B. Green. BANANA PUDDING. Six bananas, one pound of Doré cakes. Slice bananas over a layer of cakes. Over this pour a pint of boiled custard, then another layer of fruit and cakes and custard. Lastly add meringue of two eggs, flavored with vanilla. Serve cold. — Mrs. M. I. Upchurch.