The Federation cook book

2 tablespoons butter 1 teaspoon vanilla Grated nutmeg Mix sugar and corn starch. Add water gradually, stirring constantly. Boil 3 minutes. Remove from fire, add butter, vanilla and nutmeg. — Miss MARIE H. FORD, Pasadena. Strawberry Fluff 1 1-4 cups strawberries White of 1 egg Orange flavoring 1 cup fine sugar Macaroons Whipped cream Put strawberries, sugar, and the white of an egg into a bowl. Beat with an egg-beater until stiff enough to hold its shape. Pile lightly on a dish chilled and surrounded with macaroons. Serve with whipped cream, sweetened and flavored with orange. — LEONYA JONES, Nautilus Club. Strawberry Puff Served with Boiled Custard 1 cup luscious strawberries 1 cup powdered or granulated sugar 2 eggs 1 pt. fresh milk Macaroons Prepare strawberries and place into a deep mixing bowl ; to this add sugar and the white of 1 egg. Beat well for about 20 minutes when the puff will be so light as to stand alone. To the yolk left over add 1 egg and beat very light ; then place upon the stove a saucepan containing the milk ; when this has reached the boiling point pour about one-half into the boil containing the beaten eggs, beating well at the same time ; then pour this back into the remainder of the milk. By making boiled custard this way it will never curdle. Flavor and sweeten and set aside to cool. HOW TO SERVE (TWO WAYS) Chop fine some macaroons ; place in small berry dishes ; cover with strawberry puff and pour over all the boiled custard. (Serve). Without the macaroons serve the puff and custard with any kind of sliced cake. — MRS. E. CHAND- LER, Fanny Coppin Club, 944 36th St., Oakland. Nautilus Water Ice 4 lemons 1 can pineapple 3 eggs 4 oranges 4 cups water 4 bananas 4 cups granulated sugar. Juice of lemons, oranges, bananas, chopped very fine, pineapple also chopped fine. Add to the juice 4 cups of water and sugar. After mixing all together place in the freezer and freeze. When about half frozen open the freezer carefully and add the white of 3 well beaten eggs. Close, thoroughly freeze and pack. This will make about I gallon.— MR. CHAS. TILGHMAN, 1666 13th St., Oakland. Berkeley Special Take a small tin of marshmallows, cut them up in small pieces and let them soak over night in a cool place in one-half pint of cream. Next morning add another half pint of cream, a little vanilla and whip with an egg-whipper till it stiffens, after which pour into small glasses and cover with chopped walnuts. If the cream does not thicken, a tablespoon of gelatine (boiled) may be added. — LEONYA JONES, Nautilus Club. Cakes Sunshine Cake Whites of 11 eggs One and one-half cups granulated sugar One and one-half cups granulated sugar 1 cup Swans-dawn flour 1 teaspoon vanilla Yolks of 8 1 teaspoon cream tartar Add cream of tartar to flour. Sift the second time. T)eat whites and yolks separately. Add sugar to the eggs, then flour. Add vanilla last and bake 45 minutes in moderate oven. — MRS. MATTIE GRIFFIN, 219 Clay St., Pasadena. Walnut Cake 6 large spoons of sugar 6 eggs beaten separately 6 large spoons of chopped nuts 1 large spoon of sifted flour 1 pint whipped cream Bake in moderate oven. — Miss ETHEL BRADSHAW, Pasadena, Cal. Ice Cream Cake Whites of 8 eggs 2 cups sugar 1 cup corn starch 3 teaspoons baking powder 1 cup sweet milk