The farm cook & rule book

% cupful sugar i^ cupful cold water 1^ cupfuls orange juice and pulp % cupful boiling water Swell the gelatin in the cold water and dissolve the sugar in the hot water. Combine the two mixtures and add the orange juice and pulp. Cool until the mixture begins to thicken. Beat thoroughly and add the stiffly whipped cream, beating until the bavarian will hold its shape. Pile in a dish or mold and serve cold. Garnish with orange sections. Banana Bavarian 1% cupfuls cream 4 tablespoonfuls orange juice 1% cupfuls banana pulp 4 eggs 1 tablespoonful lemon juice 2 teaspoonfuls gelatin 14 cupful cold water Soak the gelatin in the cold water. Put the banana pulp through a sieve and heat over water. Add the sugar and the softened gelatin, cool until lukewarm and add the fruit juices. When this has thickened a little, fold in the whipped cream, pour into slightly oiled molds and let stand until cold and firm. Serve garnished with sliced banana. Pineapple Whip 1 cupful grated pineapple % cupful sugar 4 tablespoonfuls lemon juice 4 eggs % cupful orange juice 2 teaspoonfuls gelatin 2 tablespoonfuls cold water Combine the fruit juices with the sugar and egg yolks and heat in the double boiler until the egg is cooked. Remove from GELATIN DISHES 113 the fire and stir in the gelatin which has been soaking in the cold water. When cool enough to begin to thicken, beat in the stiffly beaten egg whites. Pour into a cold serving dish and set in a cold place until ready to be served with whipped cream. Peach Bavarian 2 tablespoonfuls gelatin 6 ripe peaches 1 cupful water V2 cupful powdered sugar 2 cupfuls cream Soak the gelatin in the cold water and dissolve it over boiling water. Add to it the pulp of the peaches which have been pushed through a sieve. When the mixture begins to thicken, fold in the stiffly whipped cream. Serve cold. Grape Bavarian 2 cupfuls grape juice V2 cupful cold water 2 tablespoonfuls gelatin 1 cupful sugar 1% cupfuls cream Soak the gelatin in the cold water and dissolve it over hot water. Stir in the sugar and grape juice and when the mixture begins to thicken, fold in the whipped cream. EGGS AND CHEESE The whites of eggs and cheese are composed largely of protein, a substance which becomes hard and tough when intense heat is applied to it. For this reason these foods are cooked at as low a temperature as is possible and for as short a time as will make them palatable. Soft Cooked Eggs Pour boiling water over eggs, using % cupful of water to every egg. Draw to a cool part of the range and let stand from 8 to 10 minutes. Hard Cooked Eggs Prepare as soft cooked eggs only let stand from 30 to 40 minutes. Baked Eggs Cut 6 large, thin slices of bacon in one-inch squares and place them in a dripping pan. Set the pan in a hot oven. In 5 minutes turn the bacon squares and cook on the other side. Then remove the pan from the oven and break 6 eggs, taking care not to break the yolks, on top of the bacon, sprinkle lightly with salt and pepper and cook until the eggs are set. Serve immediately. Eggs with Cheese