The Gertrude Bobbitt Circle cook book

Mrs. Will Eagle JELLY MERINGUE 1 glass firm jelly Pinch of salt 2 egg whites Beat 2 egg whites until quite stiff and able to stand by themselves, then add 1 glass of firm jelly, pinch of salt, and beat thoroughly. Use in place of whipped cream. Mrs. James Cooper ORANGE ICE BOX CAKE 18 squares sponge cake (2 inch) 1 1/2 cups confectioner's sugar 1/2 cup butter y2 cup orange juice 3 tbs lemon juice 1/8 teaspoon salt 2 tbs grated orange rind 1 cup whipped cream 4 egg yolks 4 egg whites beaten Cream butter and sugar. Add fruit juices, rind, salt and yolks. Beat for 3 minutes. Fold in white. Line mold with sponge cake, add layer of orange mixture and another layer of sponge cake. Add rest of orange mixture and top with rest of sponge cake. Chill for 24 hours. Mrs. E. P. Hughes FILLED ANGEL FOOD CAKE Melt 1/2 cup butter. Add 1 cup brown sugar. Stir well and cool. Grind 1 orange (peel included). Cut 1 small bottle of Maraschino cherries. Add 1/2 cup blanched almonds (chopped) Add a small box of shredded cocoanut and 2 tablespoons shredded pineapple. Mix with butter mixture. Whip 1 pint of cream and mix in it 1 egg white beaten well and 2 tablespoons sugar. Beat until stiff. Add combined mixtures. Take 1 angel food cake, cut top off of it and spread the above mixture between and on top. Let it set about 12 hours. Slice and serve. Miss Louise Goforth PERSIMMON PUDDING I 4 eggs 3 cups flour sifted 2V2 cups sugar 1 cup buttermilk with 1 tsp. 1/4 lb. butter (melted) soda Beat eggs, add sugar, milk, flour and butter. Mix these ingredients well. Add 3 cups Persimmon pulp. Mrs. J. A. Cooke PERSIMMON PUDDING II 1 pint strained persimmons 2 medium size sweet potatoes — 2 cups flour (mashed) 4 eggs 3 cups sugar 1 pint buttermilk Butter, size of an egg Spices: cloves, nutmeg, cinnamon 1 teaspoon soda Cook very slow for two hours. Watch carefully as it is very easy to burn. Serve with whip-cream covered with cocoanut. Mrs. L. D. Perkins BUTTERMILK PUDDING 3 tbs shortening 1 cup seeded raisins iy2 tsp ground nutmeg 1 tsp soda into 1 cup buttermilk 2 cups toasted bread crumbs Cream sugar and shortening. Then add bread crumbs, raisins and nutmeg, and moisten with the buttermilk. Beat well and pour into an oiled mold filling it about two-thirds full. Cover and steam 45 minutes and serve with whipped cream or a sauce. Mrs. Viola Kestler FARADISE PUDDING 1/4 lb. blanched almonds 12 marshmallows — cut in 4 pieces 12 candied cherries V2 dozen Macaroons 1 package lemon jello 1 pint boiling water 1 cup cream % cup sugar Cut the nuts, fruit and Macaroons fine. Whip the cream and fold the sugar into it. Dissolve jello in water as it begins to cool and whip it. Fold in the Macaroons last. Put in a square pan to cool. Slice and serve Mrs. J. S. Eagle CONGEALED PLUM PUDDING % cup grapenuts % cup cooked prunes % cup nuts % cup raisins a/4 lb. citron (orange or anything 1 package lemon jello you choose) Vi teaspoon cloves x/4 teaspoon cinnamon 1 teaspoon vanilla Dissolve jello in 2 cups hot water, add grapenuts, let cool. Then add other ingredients, put in refrigerator and congeal. Serve with whipped cream or sauce. Mrs. J. A. Cooke