The home cook book

Allow one pound of sugar and one box of gelatine to one quart of prepared rhubarb. Stew the sugar and plant together, only add one tablespoon of water. Soak the gelatine in one cup of cold water. Then add it to the hot sauce, stirring until dissolved. Press through a sieve ; pour into a mold or a deep bowl and set on ice to stiffen. When ready to serve dip the bowl in hot water a moment, invert on to a cold dish and garnish with whipped cream. [See illustration, Plate XXIV.] SNOW PUDDING Soak two teaspoons of gelatine in a little cold water. Dissolve a cup of sugar in a pint of boiling water and pour over the gelatine, stirring all the time. Next add the juice of two lemons, and set to cool. Beat the whites of two eggs and add when it is cool, and then beat half an hour. STRAWBERRY SHORTCAKE Mix thoroughly with one quart of flour three teaspoons of baking powder, an ounce or a tablespoon of butter, and a pinch of salt. Wet this mixture with a pint of milk. Stir it with a spoon, not with the hand, and spread on pie or layercake tin, making the dough even and about half an inch thick. Set in a moderate oven and increase the heat after the shortcake has begun to bake. It will be done in about twenty-five minutes. When the cake is thoroughly baked slip a sharp, thin knife quite through it, leaving upper and under halves. Spread each half with butter on its soft inner side. On a deep dish lay one half with butter side up. and over it spread thick strawberries which have been sugared, crushed a little with a potato masher or punch stick and mixed with cream. Next lay on the upper half of the crust with the butter side up, and this in turn cover with the sugared, crushed and creamed strawberries. You must work fast, for the shortcake must be eaten in its first state. Do not dally, but send it to the table at once. Sweeten the strawberries before you make your dough, an hour before use in the cake is none too early, and have them ready for instant work. TAPIOCA PUDDING Soak till soft in cold water — overnight is best — a cup of tapioca. Add a quart of milk and half a teaspoon of salt. Boil all together till the tapioca is transparent. Put in molds to cool, and serve with maple sugar and cream, or with canned peaches and cream, or with any tasty fresh or preserved fruit as a sauce. CUSTARD TAPIOCA PUDDING Soak overnight in cold water a cup of tapioca. Drain off the water, add to it a cup of sugar, a quart of milk and half a teaspoon of salt. Put in a double-boiler and cook till the tapicoa is transparent. Add two beaten eggs and a teaspoon of vanilla. Take from the fire and pour into the glass or other dish in which it is to be served. Serve cold. FRUIT TAPIOCA Soak overnight two tablespoons of small tapioca. Next morning drain and put in a double-boiler with four cups of boiling water. Cover close and boil until the tapioca is transparent. Then add half a teaspoon of salt, one pound of dates stoned, one cup of raisins seeded, half a pound of figs, and one cup of sugar. Cook one hour, and fifteen minutes before the cooking ends add half a teaspoon of vanilla. Pour in a mold, and serve cold with cream or with whipped cream. WINE JELLY