The Gertrude Bobbitt Circle cook book

Mrs. George C. Peeler SWEET POTATO PUDDING 2 medium-size sweet potatoes, y2 cup water grated Piece butter size of an egg 1 cup seedless raisins 1 egg well beaten H cup sugar x/o teaspoon nutmeg Mix all ingredients together and bake 20 minutes in oven 400 F. As a variation use marshmallows as a topping. Mrs. F. C. Stoutdemerc POOR MAN'S RICE PUDDING 1 quart milk 2 level tablespoons rice 1 level tablespoon butter A pinch of salt 3 level tablespoons sugar Wash the rice well and put in baking dish with the salt, sugar and butter. Pour the milk over and bake very slowly, at least 21/<> hours, stirring twice during first hour. Mrs. O. C. Sharpe SYLLABUB DESSERT Beat 2 cups cream with V2 cup of sugar. When stiff, flavor quite strongly with wine or rum flavoring. Chill. Heap in glasses and serve with cake. Do a little extra beating after adding flavoring. Another Syllabub is made by combining 1 cup of soft custard with 1 cup whipped cream, the whole sweetened and flavored with wine flavoring or as you like it. Serve very cold. These are modest but delicious. Mrs. O. C. Sharpe PEACH EGG NOG 1 egg 1 cup peach juice (from canned y2 cup cold water peaches) Pinch of nutmeg Juice of y2 lemon Pinch of salt Beat egg yolk, then add water, lemon juice and peach juice. Keep beating for few seconds. Beat egg white stiff with the pinch of salt. Add this to the yolk mixture and beat vigorously for a few minutes. Add nutmeg and serve in tall glasses. Serves 4. Mrs. O. C. Sharpe LEMON BISQUE 1 can evaporated milk 2 to 3 lemons, grate rind of one 3/i cup sugar 1 package jello (lemon or lime) I If you use- plain gelatine add 1,4 cup lemon juice and x/± cup sugar. Let milk chill. Whip milk stiff. Add lemon grated and juice with gelatine or jello, mix well. Pour in dish lined with vanilla wafers or graham crackers. Dissolve all sugar in jello. Miss Mary Tilley LEMON ICE BOX DESSERT y2 lb. box vanilla wafers 4 eggs x/2 CUP sugar 1 tall can condensed milk Juice of iy2 lemons Grated rind of 1 lemon 3 tbs lemon jello y2 cup boiling water Beat egg yolks well. Add sugar, lemon juice and grated rind. Cook until thick. Beat whites of eggs. Whip the cream. Dissolve jello in hot water. Let cool. Add dissolved jello to first mixture. Mix well. Add whipped cream and mix thoroughly. Add whites. Crumble vanilla wafers and cover bottom of tray. Pour in mixture. Spread crumbled wafers on top. Serves 15. Mrs. John Roderick PINEAPPLE REFRIGERATOR CAKE 1 cup butter IV2 cups powdered sugar x/2 C'UP walnut meats finely 1 "cup shredded pineapple chopped strained 2 egg whites, stiffly beaten 3 doz. vanilla wafers 1 cup heavy cream whipped Cream together butter and sugar. Add nuts and pineapple and blend thoroughly. Fold in egg whites. Line a round, heat resistant glass cake pan with vanilla wafers. Cover with pineapple mixture and add a layer of wafers and repeat until all the ingredients are used, having a layer of wafers on top. Chill in refrigerator at least 12 hours. Garnish with whipped cream and serve in glass cake pan from the table. Serves 8. Mrs. O. C. Sharpe BANANA BREAD Cream together: 1 cup sugar y2 cup butter 1 teaspoon vanilla Add 2 egg yolks 3 bananas (mashed into pulp and very ripe) Sift together: y2 teaspoon salt 2 cups flour 1 teaspoon soda