Granite City cook book

1-2 lb citron. 1-2 lb raisins. 1 tablespoon of vanilla. Sugar to taste. Make a custard of the cream and eggs, chop almonds ana other ingredients add to custard and freeze. MRS. T. B. McCARGO. FROZEN PUDDING. To 3 pints of milk add 1 cup of sugar. let come to boiling point- Chop fine 1-4 lb crystalized cherries. Chop fine 1-4 lb blanched almonds. When the milk is cold add the cherries and almonds. 11-2 cup of Sherry wine and 1-2 cup of brandy and 1 qt. of cream whipped stiff. Freeze. ICE CREAM. 1 gallon cream. 2 cups sugar. 3 eggs. 1 tablespoonful corn starch. Flavor to taste Take one quart of the cream, sugar and the yolks of the eggs beaten lightly, mix well together, put on the stove and just as soon as it comes to a boil add the corn starch dissolved in cold water; let it cook a few seconds then strain and cool. Add the rest of the cream with the whites of the eggs beaten stiff and freeze. RASPBERRY ICE. Boil together two cups of water with 1 1-2 cups of sugar, for three minutes. Pour this over a tablespoonful of gelatine mixed with a quarter of a cup of cold water. Stir well and when dissolved add a quart of red raspberries mashed fine and the juice of two lemons. Strain and when cold fold in the whites of four eggs beaten stiff. Freeze solid. MRS. J. A. HADLBY. PINEAPPLE ICE. Soak 1-3 of a box of gelatine in 1-2 pint of cold water for 1-2 hour. Put 1 pint of hot water, 1 pint of sugar on stove and let boil several minutes, then add gelatine. Stir until dissolved strain, add the juice of three lemons and one can of pineapples. When this begins to freeze around the sides add one quart of sweetened milk and freeze until hard. Set away and pack. MRS. H. G. GALLAWAY. APRICOT SHERBET. Press 1 can of California apricots through a colander and to this juice add two cups of sugar and the juice of two lemons and three pints of water. Put in freezer and when about 3-4 frozen add the whites of three eggs. This is delightful in hot weather. MRS. E. G. GILMER. ""Who can offer such a dish, May dispense with fowl and fish;. And if a guest should wish, Let him send for me. " MEATS. CHICKEX CROQUETTES. To 1 pint of ground chicken add 1 teacup of rice, 1 egg, a little salt, pepper and chopped parsley. Mix all together and moisten with the water the chicken was boiled in. Form in cones, dip in egg and cracker crumbs, and fry in deep hot fat. MRS. W. E. MERRITT. PRESSED CHICKEN. Simmer a fowl until tender, remove bones and tough skins, let it cool and cut in very small pieces leaving some skin it cut very fine. Reduce liquor to a cupful, skim free of fat, and add small piece of butter, pepper, salt, paprika and lemon juice. Add 1-4 box of gelatine soaked first in cold water, then stir meat in with other things into the liquor. Have it dry enough to press nicely and pack in baking powder boxes, which have been buttered. In the bottom of box place a slice of hard boiled egg, and about where a slice would come add another slice of egg, and so on through the box. Then press it in until it is firm This is pretty sliced and served with a few daisies on the platter. MRS. E. M. HOLLINGSWORTH. LITER PUDDING.