The farm cook & rule book

Pour boiling water over the mint and allow the mixture to steep 1 hour, keeping the bowl covered. Strain and press to extract the juice. Bring pectin to the boiling point and skim, add the mint juice and sugar. When the jellying stage is reached, stir in a little green vegetable coloring mixed with a little syrup to give a green tint, stir well and pour in sterilized jars. Cranberry Jelly 4 cupfuls cranberries 2 cupfuls sugar water to cover Wash and pick over the cranberries. Place in a saucepan and add barely enough water to cover. Cook 20 minutes. Rub through a colander or sieve and add the sugar to the pulp. Cook 5 minutes and pour in molds or jelly glasses. The dessert is the last part of the meal and therefore is of great importance. If good, it crowns the meal with success and sends everyone from the table in a happy state of mind. There is almost no end to the different kinds of desserts, the recipes in this book being examples of types which can be prepared with ease in the farm home. Bread Pudding 1% cupfuls bread 3 cupfuls milk 2 tablespoonfuls butter 1 egg % cupful sugar IVi teaspoonfuls vanilla % teaspoonful salt speck of nutmeg Break the bread in small pieces and add it to the scalded milk. Let stand a few minutes until the bread is soft, then stir in the butter, flavoring, beaten egg, salt and sugar. Pour in an oiled baking dish and bake in a moderate oven about 40 minutes, taking care that the pudding mixture does not boil. Best results are obtained by setting the pudding dish in a pan containing a little water. Serve hot or cold with cream or a pudding sauce. Chocolate Bread Pudding 1% cupfuls bread 1 egg 3 cupfuls milk % teaspoonful salt 1% squares chocolate 1 teaspoonful vanilla % cupful sugar speck of cinnamon Break the bread in smaU pieces and pour the scalded milk over it. When the bread is soft, add the other ingredients, first melting the chocolate over hot water. Bake in a moderate oven about 40 minutes and serve with cream or a pudding sauce. Peach Shortcake 1% cupfuls flour V2 cupful fat % cupful cornstarch % teaspoonful salt 4 teaspoonfuls baking powder % cupful milk Sift dry ingredients. Work in the fat and add sufficient milk to make a soft dough. Cut dough into two parts and fit one of the halves into a tin. Butter the top and lay the other half on it. Bake and serve with peach sauce between the layers and on top. Peach Sauce % cupful butter '1 cupful powdered sugar % cupful sliced canned peaches 1 egg white Cream the butter, add the sugar and beat until light. Whip in the fruit and the stiffly beaten egg white. Fruit Puffs y2 cupful butter 2 cupfuls hot water 5 eggs 1% cupfuls flour 2 ounces chocolate % cupful preserved fruit 14 cupful milk 1 teaspoonful vanilla % cupful sugar % teaspoonful salt 1 egg