The Federation cook book

1 quart milk, put it on to heat. Put 1 cup granulated sugar in sauce pan, place on the stove and let it melt to a dark brown, stirring all the time and as soon as the last bit is melted pour into the warm milk ; beat the yolks of 4 eggs and stir in together with one heaping teaspoon flour, a half cup of sugar, a small piece of butter. As soon as it begins to thicken remove from fire and add a quart of cream and freeze when cool. — MRS, BERTHA L. TURNER, State Superintendent of Domestic Science. Ices 1 quart of water. 21-2 cups of sugar and flavoring. Boil water and sugar together for 10 minutes ; add fruit juice to syrup. Lemon Ice — 4 lemons and 1 orange, or 6 oranges and 1 lemon ; or 1 quart of strawberries and 1 lemon. Cherry Ice — Pit and crust two quarts of cherries, sprinkle with a quart of sugar. Add the crushed kernels of a dozen cherries and let stand two hours. Add a pint of water, press through a strainer, and partially freeze. When nearly frozen, add the stiffy whipped whites of two eggs and finish freezing. Serve in glasses with decorations of fresh cherries or small candy water lilies. — MRS. KATE MANN BAKER. Pasadena. The Parson's Pineapple Ice 1 quart canned pineapple 2 Ibs. granulated sugar Juice of 6 lemons White of 3 eggs Add lemon juice to the pineapple.. Dissolve sugar in 3 quarts of water and let come to a boil. Set aside to cool. Stir in the fruit and begin to freeze. When about half frozen open and add the beaten whites and finish freezing. This makes one gallon. — MRS. G. M. TILLMAN. Sherberts are ices made of milk instead of water. When the ice is nearly frozen add the stiffy whipped whites of two eggs and finish the freezing. Strawberry Milk Sherbet Mash a pint of hulled berries, add three-fourths of a cup of sugar and the juice of a lemon. Stir until the sugar is melted, then set on the ice, meantime freeze a pint of milk sweetened with a half cupful of sugar and favor with vanilla. When of a mush like consistency strain into it the fruit juice and finish the freezing. — MRS. K. M. BAKER. Old Pacific Slope Punch For 3 gallons of puch, 2 dozen lemons. Take the juice of 11-2 dozen lemons, add 2 Ibs. of sugar and let stand 30 minutes, then add 4 quarts claret wine, the other half dozen lemons rolled and sliced thin, add large piece of ice, 3 quarts of charged water and 1 pint more of claret. — MRS. B. L. TURNER. Siberian Punch 1 quart thick cream 1-2 pint white of eggs beaten 1-2 tablespoon cornstarch 1-2 pint fine sugar 2-3 cup of best brandy Let cream come to boiling point. Mix eggs, sugar, corn starch together, then stir slowly in boiling cream, until cooked, let cool, add brandy when partly frozen and candied fruit. — MRS. B. L. TURNER, Pasadena. Orange Frappe Peel sweet oranges and chop the fruit very fine, removing all seeds and bits of membrane. Add sugar to taste and to a pint of the orange juice and pulp a half pint of cold water and the juice of two large lemons. If more sugar is needed add it now. Turn into a freezer and grind until quite stiff, then pack down and leave to ripen for three or more hours. Before serving, put a maraschino cherry on top of each glass of frappe. — MRS. KATE MANN BAKER. ^-t-t^v^ 'CA*J iSrjif'ittAs •// ^ 0^*$-