The Gertrude Bobbitt Circle cook book

Add dry ingredients to first mixture and mix thoroughly, adding the flour a small amount at a time. Beat egg whites stiffly and fold into above mixture. Add nuts if desired. Bake in oven at 350 deg. for about 40 minutes. Serve with lemon sauce topped with whipped cream. — Lemon Sauce — 1 cup sugar 2 eggs slightly beaten Juice and rind of 2 lemons 1 heaping tablespoon flour 1 small can crushed pineapple Lump of butter size of an egg Cook juice, sugar and flour together until thick and let cool slightly. Then add the egg slowly stirring constantly while adding. Return to fire and cook for just a few minutes. Remove from fire and add pineapple. Mrs. Jo Shulenberger REFRIGERATOR ICE CREAM Beat 2 egg whites. Continue beating and add lA cup sugar and 2 tablespoons corn syrup. Add 2 egg yolks. Continue beating 5 minutes and add V2 teaspoon salt and 1 tablespoon vanilla. Set this mixture aside and in another bowl, whip until thick (but not stiff) 1 pint cream. Beat the egg mixture into the cream. Freeze without stirring. (Any fruit may be added, however, if fruit is used stir mixture once after freezing begins. Mrs. C. M. Bobbitt "MY FAVORITE ICE CREAM" Juice of two oranges and one lemon added to IV2 cups of sugar. Let stand 30 minutes, then add slowly 1 pint of top milk. Beat with rotary egg beater, y2 pint of whipping cream or small can of Pet or Carnation milk. Stir into the other mixture. Pour into trays and freeze at high speed. Mrs. Luther French ICE CREAM BASE 1 quart milk IV2 cups sugar 1|3 cup flour l|8 teaspoon salt 1 egg Mix sugar, salt and flour together thoroughly. Scald milk, add dry mixture. Cook until thick. Pour over well beaten egg. Chill in electric refrigerator food compartment. Store and use as desired. Mrs. Currie Cafes, Jr. BANANA ICE CREAM 1 cup custard base 1 cup cream whipped J/4 teaspoon vanilla 3 well mashed bananas 1 tablespoon lemon juice Whip cream until of custard consistency. Fold in custard base. Flavor. Freeze in electric refrigerator, stirring once during freezing. Mrs. Currie Cafes, Jr. PINEAPPLE SHERBERT 1 package lemon jello 1 cup hot water Juice and rind of 1 lemon Q*/ 1 small can evaporated milk % quart milk ijt^ *("V^ (Chill and whip) 1 cup sugar ^Y^^*^ 1 small can of pineapple Mix jello, J^sugar, lemon juice and rina with hot water. Add milk. Let freeze. Whip canned milk, add to frozen mixture and whip all together. Then put back in tray and freeze. Serves 6. Mrs. Price Surratt LEMON MILK SHERBERT 1 quart milk 2 cups sugar 1 lemon rind Juice of 4 lemons y2 teaspoon vanilla Boil milk, sugar, rind of lemon Stir all the time. Cool and freeze. When half frozen add lemon juice and beaten whites of 2 eggs. Let stand 1 hour before serving. Mrs. Effie Earnhardt LIME SHERBERT 1 package lime jello Juice and rind of 2 lemons 1 cup boiling water 1 quart sweet milk 1 heaping cup sugar Pour boiling water over jello and add sugar, then lemon juice and rind. Let cool thoroughly. Add milk slowly stirring all the while. (This makes IV2 quarts or more.) Pour into tray and freeze quickly. Needs no stirring. Mrs. Earl Clapp THREE OF A KIND IOE 3 bananas 3 oranges 3 lemons 3 pints of water 3 cups sugar 1 pint of cream whipped stiff