The Fredericksburg home kitchen cook book

2 cups flour; 4 teaspoons baking powder; 2 tablespoons Crisco; 1 teaspoon salt ; % cup milk. 6 peaches; 1/4 cup sugar. Mix and sift all dry ingredients. Work in the Crisco and add milk to make a soft dough. Roll to 14 inch thickness, and shape with biscuit cutter. Cut peaches in halves, extract its pit and put sugar in its place. Cover again with other half peach, and put between 2 biscuits and press edges together. Bake 30 minutes. Serve with cream. Lemon Cream. 3 tablespoonfuls cornstarch; juice and rind of 1% lemons; 1 cupful sugar; 2 eggs; y2 teaspoonful salt; 2y2 cupfuls boiling water. Mix cornstarch with one-half of the sugar; add the boiling water gradually and cook 15 minutes in a double boiler. Add the egg yolks beaten with the rest of the sugar, the salt, and lemon juice; cook 5 minutes longer. Pour this mixture into the stiffly beaten egg whites, whip vigorously, chill, and serve piled high in sherbet glasses. ELLA WAHRMUND. Lemon Foam Pudding. Put 2 cups of hot water; 1 cup granulated sugar into saucepan. When it boils add 2 rounded tablespoons of cornstarch dissolved in a little cold water. Stir fast as it boils. After it has cooked 4 or 5 minutes squeeze in the juice of a lemon. Take from stove and let cooL Whip to a stiff froth the whites of 2 eggs — 3 when eggs are cheap. By this time the cooked cornstarch which — 75 — has been stirred occasionally is cool enough to be poured slowly over the whites of eggs, a brisk whipping going on meantime. In about one minute the whole mass will be light and foamy. Set in cool place. A custard made of 1 pint of milk and the beaten yolks of the eggs may be poured over the ' 'Lemon Foam" when it is served, though it is not essential. MRS. WM. MARSCHALL. Nut and Tapioca Pudding. iy2 cupfuls of tapioca; 2y2 cupfuls of sugar; 1 cup chopped nut meats; 1 can pineapple; strained juice of 1 lemon; strained juice of 1 orange; whites of 2 eggs; whipped cream. Cover tapioca with cold water and allow it to soak over night. Put it into a saucepan with the sugar and allow to cook until clear then add nut meats, orange and lemon juice and the syrup from the can of pineapple; fold in the stiffly beaten whites of eggs. Serve cold with whipped cream. MRS. MAX WINKEL. Fruit Crown. (Dessert.) Heat 2 pints of water and prepare with 2 packages of Raspberry or Strawberry Jello. Then prepare separately 1 pint of Lemon Jello, or 1 pint of Pineapple juice, to which one package of gelatine has been added. Cover bottom of wet mold with a little Raspberry juice (about 1/3 of whole proportion). When set, pour in lemon or pineapple jelly, whipped to a sponge, mixed with half a cup of cherries or nuts. When set, add the remainder of Raspberry jelly. MRS. GEO. E. KOTT. —76 — Baked Custard. Beat 5 eggs; 5 tablespoons sugar; 1 qt. milk; % teaspoon vanilla. Bake in a moderate oven until firm. If desired pour the custard into cups, set in a pan of water, and bake twenty minutes. Serve with vanilla or any other sauce. MRS. VICTOR KEIDEL. Pineapple Tapioca Pudding. 3 cups boiling water; % cups Minute Tapioca; boil ten minutes. Add small can grated pineapple, and 1 cup sugar. Cook 3 minutes then stir in whites of 3 eggs. When cool, set in ice box till stiff. Serve with cream, plain or whipped. MRS. ELISE REINBACH. Rice Pudding.