Lillian Massey school recipes

4 oz. gelatine 1 c. maple syrup. 2 tbsp. cold water. 1 pt. cream (whipped). Soften gelatine in cold water; heat syrup to boiling point and pour over gelatine. Finish as Coffee Mousse. MILK SHERBET. + c. lemon juice. + c. sugar. 1 pt. milk. Dissolve sugar in lemon juice, and add milk gradually. (The mixture may have a curdled appearance, but will be smooth when frozen.) Freeze and serve. ‘ PINEAPPLE SORBET. 1 c. finely shredded pineapple. 1 ce. sugar. 1 tbsp. lemon juice. 1 c. milk. Make as Milk Sherbet. Other fruits, such as strawberries, raspberries, currants, cherries, may be used. The amount of lemon juice varies with the kind of fruit. PINEAPPLE CREAM. 2c. water. 2 c. shredded pineapple and juice. 1 c. sugar. 1 pt. cream (whipped). Make a syrup by boiling sugar and water 15 minutes; strain, cool, add fruit, and freeze to a mush. Remove dasher and fold in whipped cream; let stand 30 minutes before serving. LEMON ICE. 1 qt. water. Thin shavings lemon rind. 2c. sugar. + c. lemon juice. Make a syrup by boiling water, sugar and lemon rind 15 minutes; cool, add lemon juice; strain, and freeze. FROZEN MINT. Make Lemon Ice, and when half-frozen add + c. chopped fresh mint. ORANGE ICE. 1 qt. water. Grated rind 2 oranges. 2c. sugar. 2 c. orange juice. + c. lemon juice. Make as Lemon Ice. STRAWBERRY ICE. 1 qt. water. +c. lemon juice. 2c. sugar. Thin shavings lemon rind. 2 c. strawberry pulp. Make as Lemon Ice. GRAPE FRAPPE. 1 qt. water. 3c. grape juice. 13 c. sugar. + c. lemon juice. Make syrup by boiling sugar and water 10 minutes. Remove from fire and when cold add fruit juice. Strain and freeze to a mush, pack, and just before serving beat thoroughly. Grape jam or grape jelly may be used; use 1 qt. water, + c. sugar, + c. jam or jelly, and + c. lemon juice. CRANBERRY SHERBET. 2 c. water. 2 ¢c. cranberry juice. 1 c.sugar. + c. lemon juice. Make and freeze as Grape Frappé. FROZEN PEACHES. 1 qt. can of peaches. + c. sugar. 4 ¢. peach syrup and water. Drain peaches and press them through a strainer. Add enough water to peach syrup to make 4 c., add sugar and boil 5 minutes. Add peaches, cool and freeze. CAKE MIXTURES GENERAL RULES FOR BUTTER CAKES. Use fresh butter, fresh eggs, pastry flour, and fruit or fine granulated sugar. The oven must be ready when cake is mixed, the pans well greased. A greased paper may be placed in bottom of pan. The flour should be sifted before it is measured, then mixed and sifted with baking powder—and spices if used. The butter may be creamed, the sugar added gradually to it and _ creamed; or in Plain Cake butter may be melted and added last. The yolks and whites of eggs may be beaten separately, and the yolks added to butter and sugar. The milk and sifted dry ingredients are added alternately, then the flavoring and whites of eggs last. When fruit is added, save a little of the flour to cover it, and add just before the whites of the eggs. : If only yolks of eggs are used the cake is richer; if only whites, it is lighter. ; Time for baking varies with the size and kind of cake—layer cakes 25 to 30 minutes; loaf cakes 40 to 50 minutes. PLAIN CAKE. 4 c. butter. teG@ milk. / ck se 1 ¢. sugar. 2 tsp. baking powder. / ag ee 2 eggs. 14-to 12 c. flour. Pe ioe Vas cw ct 1 tsp. spice or 4 tsp. flavoring. : 6 WHITE CAKE. ZL ns AAe, pro + c. butter. > 22 c. flour. Sf + c. sugar. 4 tsp. baking powder. i e@. milk. Whites 4 eggs. CREAM ALMOND CAKE. 4c. butter. ark 3 tsp. baking powder. 1 Gs sugar: “a % c. milk. 2 .GHour, Whites 4 eggs. + tsp. almond flavoring. } # oe GOLDEN CAKE, + c. butter. + c. milk. 4 Cc. Sugar. ~ ¢. flour. Yolks 5 eggs. 13 tsp. baking powder. 1 tsp. orange extract. GOLD CAKE. € c. butter. 2 ¢. milk. + @. sugar. + c. flour. Yolks 8 eggs. + tsp. soda. 1 tsp. cream of tartar. 1 tsp. orange extract.