The international cook book

Scald two cups milk. Mix dry ingredients with one cup milk. Add slowly to scalded milk. Cook in double boiler until thick, stirring constantly. Then cover and cook thirty minutes longer. Remove from fire, add vanilla, and pour into cold, wet moulds. Chill thoroughly. Unmould, Serve with cream and sugar or with sliced or crushed fruits. Two squares of chocolate melted may be added if chocolate blanc mange is desired. Rice Supreme 2 cups cold cooked rice 2 cups whipped cream I cup pineapple (cut fine) Mix pineapple and rice with whipped cream. Chill, Serve in sherbet glasses, garnished wath cherries or strawberries. Apri- cots may be substituted for the pineapple. Baked Apple Core but do not pare apples. Fill center with brown sugar and raisins. Put into shallow baking pan. Add enough water to cover bottom of pan. Bake in moderate oven (350° F.). Dates may be used instead of raisins. Top with marshmallow five minutes before removing from oven. Serve hot with cream. Pineapple Delight I cup cream 8 slices pineapple (cut fine) 12 marshmallows (quartered) 10 maraschino cherries I teaspoon vanilla (cut in quarters) Whip the cream. Fold in pineapple, maraschino cherries, and marshmallows. Add vanilla. Chill thoroughly. Serve in l8o THE INTERNATIONAL COOK BOOK sherbet glasses. Two cups of halved strawberries may be sub- stituted for the cherries and pineapple. Spanish Cream i}i tablespoons gelatine ^ cup boiling water yi cup cold water 3 egg yolks and whites I teaspoon vanilla 3 tablespoons sugar y^ teaspoon salt i pint milk Soak the gelatine in cold water. Dissolve in boiling water. Beat yolks of eggs with sugar and add salt. Add hot milk slowly. Cook in double boiler until it thickens. Add gelatine, vanilla, and whites of eggs, stiffly beaten. Turn into moulds. Chill and let set. Unmould. May be served plain or with custard sauce. Bavarian Cream 2>2 tablespoons granulated gelatine yi cup lemon jviice K cup cold water >^ cup sugar yi cup orange juice i pint heavy cream I teaspoon vanilla Soak the gelatine in water for a few minutes. Heat the fruit juice and add sugar. Combine with gelatine. Cool the mix- ture. When it begins to harden fold in stifiBy beaten cream. Add vanilla. Pour into wet moulds. Chill and let set. Un- mould before serving. Pineapple Bavarian Cream 1 cup pineapple (diced) yi cup sugar 2 cups boiling water 2 tablespoons gelatine I cup whipped cream Soak gelatine in cold water. Add boiling water. Stir until gelatine dissolves. Cool. When film forms on top, beat with egg beater until white. Add whipped cream, then pineapple. Pour into moulds and allow to set. RECIPES l8l Chocolate Charlotte yi cup cold water 2 tablespoons granulated gelatine 4 tablespoons hot water 3^ cup scalded cream 2 cups cream ^ cup confectioners' sugar xyi squares chocolate i teaspoon vamlla 6 lady fingers Melt chocolate. Add half the sugar. Add hot water. Soak gelatine in cold water. Dissolve in scalded cream. Add chocolate mixture. Add vanilla and rest of sugar. Mix well. Fold in whipped cream. Pour into individual mould. Chill until firm. Unmould before serving. Serve plain or with whipped cream. Moulds may be lined with lady fingers before adding chocolate mixture if desired. Charlotte Russe