The Henderson cook book

One-half box gelatine, whites 6 eggs, li/o cups sugar, 14 cake chocolate (melted). Soak gelatine in % cup cold water, dissolve in 1 cup boiling water; beat eggs, add sugar, then gelatine. Divide in 3 parts ; color 1 part pink, 1 part add chocolate, 1 part white. Mould in square, deep pan, putting in pink, white and brown. Cut in slices and serve with whipped cream. — Mrs. B. J. Corbitt. ORIENTAL PUDDING. One pint thick whipped cream, % cup Irish moss, % cup preserved ginger, l/o cup powdered sugar, i/o cup boiled rice. Stir the ginger chopped fine with 2 tablespoons lemon juice. Boil 10 minutes ginger, water and sugar. Beat the eggs and pour syrup on them, stirring all the time. Add lemon juice, beat thoroughly and chill on ice. PINEAPPLE CREAM. Beat yolks of 3 eggs, slightly and add grated rind and juice of 1 lemon, y2 'cup sugar and few grains salt. Cook over hot water, stirring constantly until mixture thickens. Remove from fire and add V/2 tablespoons of gelatine soaked in i/o cup cold water, 2-3 cup of grated pineapple, % cup heavy cream beaten stiff, whites of 3 eggs beaten. Turn into a mold and chill. — Mrs. Cora Phelps. APRICOT SOUFFLE. Put one can of apricots through a colander, then beat in a saucepan with V2 cup of sugar. Beat the whites of 3 eggs till stiff and beat the fruit pulp into them. Pour into custard cups or a pudding dish and bake in a pan of hot water till firm and slightly browned. Serve with boiled custard sauce made with the yolks of the eggs. PRUNE SOUFFLE A TURKISH DAINTY. One-half pound prunes, whites of 5 eggs, 6 tablespoons granulated sugar. Soak the prunes in cold water to cover for 6 hours, then stew until tender ; drain and chop finely. Add the sugar and beat to a paste. Beat the whites of eggs until stiff ; add to the prune paste and bake about V2 an hour in a hot oven. Serve at once with whipped cream. BAVARIAN CREAM. One-half box gelatine, 1 quart milk, 4 eggs, ^ cup sugar, 2 teaspoons vanilla, 14 cup wine. Soak gelatine in a little water; put on milk to boil; beat yolks of eggs with sugar; add to milk; also add gelatine to milk before adding beaten yolks. After boiling thick take from fire. Beat to a stiff froth the whites, adding the yellow mixture gradually; flavor with the flavoring ; put in wet moulds and set in icebox. To be eaten with either whipped cream and wine or plain cream and sugar. — Mrs. Woodruff, Rahway, N. J. PINEAPPLE BAVARIAN CREAM. Heat 1 small can of grated pineapple with the juice of 1 lemon. Wet 2 tablespoons of gelatine in cold water, when swelled and soft pour the hot pineapple mixture over gelatine and stir till all is dissolved. Set in a pan of ice water. Stir occasionally and just as it begins to jelly beat in % pint of cream, whipped stiff. Pour into wet moulds and serve cold. —10 APRICOT ICE CREAM. Make custard of 1 teaspoonful of corn starch and % pint milk. After this gets thoroughly cold, add 1 pint cream, 1 cup sugar, 2 cups cooked apricots. Press apricots through colander after cold, then put into freezer. This is for 2-qt. freezer. — Mrs. H. G. Tull, Phila. FROZEN CUSTARD.