The international cook book

Whip one quart heavy cream. Set aside in cold place. Beat eight yolks of eggs well with one-half pound confectioners' sugar. Dissolve four tablespoons gelatine in cold water. Dis- solve gelatine over hot water. Then stir slowly into eggs and sugar. Add one tablespoon vardlla and stir slowly into whipped cream. If fruits are desired, add one cup of any fruit such as peaches, apricots, or strawberries. Sugar the fruit very little as there must not be much juice. Pile mixture into sherbet glasses and chill thoroughly before serving. Strawbeny Shortcake 2 cups flour 2 tablespoons sugar 4 teaspoons baking powder i egg I teaspoon salt i teaspoon vanilla 4 tablespoons shortening ^ cup milk Mix dry ingredients. Cut in shortening. Beat egg. Add milk and vanilla to egg. Add to dry ingredients. Mix smooth and turn onto floured board. Pat to one-half inch thickness. Cut with biscuit cutter. Bake on greased cookie sheet fifteen to twenty minutes. Hot oven (400° F.). Split biscuit, butter, and fill with fruit. Top with whipped cream or ice cream. Five l82 THE INTERNATIONAL COOK BOOK cups of strawberries halved and sweetened are needed for this recipe. For shortcake you may use fresh crushed strawberries, with sugar, raspberries, peaches, or any fresh fruit or berries in season. Stewed rhubarb is also deUcious. Quick Prune Dessert 1 cup flour 2 teaspoons baking powder 2 tablespoons sugar 2 tablespoons shortening 1 egg y2 teaspoon vanilla 3^ cup milk Mix and sift flour, baking powder, salt, and sugar. Cut in shortening. Beat egg with milk and vanilla. Add to flour mix- ture. Stir until smooth. Put into greased pie tin, and cover with a generous layer of pitted stewed prunes. Bake twenty- five minutes in a moderately hot oven (375° F.). Serve hot with meringue or whipped cream. Apples, peaches, or apricots, either fresh or stewed, may be used instead of prunes. Apricot Slices 3^ cup milk I egg 2 tablespoons shortening 2 tablespoons sugar ]/2 teaspoon vanilla i cup flour 2 teaspoons baking powder 3^ teaspoon salt Mix and sift flour, baking powder, salt, and sugar. Cut in shortening. Beat egg with milk and vanilla, and add to flour mixture. Stir untU smooth. Put into greased pie tin. Cover dough ■with a generous layer of halved apricots. Bake in a moderately hot oven (375° F.). When done, while hot, cover with confectioners* sugar icing. Sprinkle ■VNdth nut meats and cut in slices. Lemon Souffle i>^ cups shortening i cup sugar 2 eggs % cup milk I teasp>oon vanilla 2 cups flour 3 teaspoons baking powder Cream shortening and sugar. Add egg. Beat thoroughly. Mix flour and baking powder. Add vanilla to milk. Add wet RECIPES 183 and dry ingredients alternately to shortening and sugar. Mix thoroughly. Spread batter into greased cake tin to one-quarter inch thickness. Bake in moderate oven (350° F.) twenty to twenty-five minutes. Leave cake in tin. Make filling as follows: J^ cup flour i3^ cups water % cup sugar }/$ teaspoon salt 2 egg yolks Juice and rind i lemon Mix sugar, salt, and flour. Cook until thick. Add egg yolks and beat thoroughly. Add juice and rind of lemon. Cool. Spread filling over cake after cake has cooled. Top with meringue, made from two egg whites, one-half teaspoon baking powder, and one-half cup granulated sugar. Put in low oven (325" F.) to brown meringue. Cool and serve. Blackberry Roll 2 cups flour ^4 cup sugar