Historic Paxton, her days and her ways, 1722-1913

1 teaspoon of vanilla sugar. Beat eggs, sugar and cocoa together. Add to the hot milk, which has been cooking in a double boiler. When it sticks to a knife blade it is done. Flavor with the vanilla sugar and a little cinnamon. A Group of Sherbets (Miss Isabella Rutherford.) Grape 1 pint of grape juice, 1 quart of water, 1 pound of sugar and tlie juice of 2 lemons. Freeze. Fruit 1 quart of peaches or apricots, 4 lemons, 6 oranges, 3 pounds of sugar and 4 quarts of water. Mash peaches. Add juice of lemons and oranges, sugar and water, and freeze. Cherry 1 quart of sour cherries, 1 quart of water. Grind cherries, add sugar and water, and freeze. Strawberry Water Ice (Miss Butherford.) 2 boxes of berries. 1 pound of sugar. 1 quart of water. 2 lemons (juice). Mash the berries, add sugar and lemon juice and let it stand for an hour or two in a warm place. Strain through a fine sieve, add water, and if not sweet enough, more sugar. Freeze. This water ice is often made without straining and is equally good. Blackberry Water Ice (Miss Butherford.) 2 quarts of blackberries. 1 pint of sugar. 1 quart of water. 2 tablespoons of brandy. Press the juice from the berries, strain through a coarse cloth to remove the seeds. Add the other ingredients, and freeze. Chocolate Bavarian Cream (Mrs. A. P. L. Dull.) 1 pint of double cream. 1 pint of milk. % box of gelatine. % cup of XXXX sugar. 1/2 cup of water. 2 ounces of Hershey's chocolate. Cover gelatine with water and let it soak a few minutes. Cut the chocolate in small pieces or grate it. Whip the cream very stiff. Put on milk in a double boiler. When boiling add the chocolate and gelatine. Stir until dissolved, remove from fire and add sugar and vanilla. Turn into an earthenware bowl to cool, stirring constantly, then add slowly the whipped cream. Pour into a mould and stand on ice to stiffen. Serve with whipped cream. CAKE Cake Mixing Cakes with Butter and Milk Beat butter and sugar to a cream, add well beaten yolks of eggs, beat until very light, add flavoring and a pinch of salt. Have flour sifted several times and sift lightly into the batter alternately with the milk. Add baking powder sifted in a little of the flour, then the whites of eggs beaten until they will turn upside down. Turn in the whites as lightly as possible. Bake at once in a moderate oven in layers or loaf. Sponge Cake Beat yolks of eggs, sugar and lemon juice together for ten minutes beating hard and steadily. Sift flour, at least, three times and sift into the batter alternately with the stiffly beaten whites of eggs. Bake at once in a slow oven for, at least, half an hour. Baking A layer cake is done when it draws away from the sides of a pan. Test a loaf cake with a clean straw; if it does not stick, or the cake offers no resistance to flnger pressure, it is done. Generally speaking the thinner the batter the hotter should be the oven. Do not turn on the \ \ \, heat in a gas stove until you begin to put the batter in the pans for a butter cake ; for a sponge cake not until you put pans in the oven. If cake seems to be browning too quickly turn down the gas.