Louis' every woman's cook book

Beat up one quart of cream, sweeten it, add a little vanilla flavour, and fill it into a dome-shaped mould. Put the cover on and put in salted ice for an hour. Take the mould out and remove the cover carefully. The cream is now frozen to the sides to the thickness of an inch, the interior being soft. Scoop out the soft part and mix with it two tablespoonfuls of strong extract of coffee and a little more powdered sugar. Put it back into the cream-lined mould and place the cover on again. Put the mould back into the salted ice for another hour. When ready to serve, dip the mould into warm water and turn out on a platter covered with a folded napkin. When Served. Guests. Remarks. LILLIAN RUSSELL ^ Cut small cantaloupes in two, remove the seeds, and fill the cavities with vanilla ice-cream. Put a few maraschino cherries on top of the cream. PEARS A LA MELBA * Have some Bartlett pears peeled, cored, cut in halves, and boiled in a light syrup, ice cold. Cut pieces of sponge or pound cake into slices one-half an inch thick, trim them heart-shape, put on a platter, and cover the cake with a slice of vanilla ice-cream the same shape. Then place one-half a pear on top of the cream and pour Melba sauce over it. Melba sauce may be bought from first-class grocers in small bottles, or a thick, cold raspberry sauce will answer the purpose. When Served. Guests. Remarks. HOT CHEESE DISHES CHEESE TARTELETTES ^ Line with puff -paste some small, flat tin tartelette moulds two and one-half inches in diameter by one inch deep. Cut three ounces of rarebit cheese into small dice and have ready three heaping tablespoonfuls of Parmesan cheese. Beat two whole eggs and the yolk of one egg with onehalf a pint of cream, add the cheese, salt, white pepper, a pinch of Cayenne, a little grated nutmeg, and a tablespoonful of melted butter. Fill this preparation into the moulds, making them three-quarters full, and bake in a moderate oven for twelve or fifteen minutes. Take them out of the moulds carefully and serve immediately on a folded napkin. CHEESE CROQUETTES Have one cup of extra thick cream sauce boiling ; add onehalf a pound of rarebit cheese cut in small dice, the yolks of two eggs, salt, and Cayenne pepper. Stir for a minute to let it get hot, but the cheese should melt only partially. Remove from the fire and cool it off quickly by spreading out thin on a platter. When cold, form thin oblongshaped cakes. Put them in flour, egg, and fresh bread crumbs; be sure to have them well breaded. Fry in very hot deep fat and serve on a napkin. TOASTED CHEESE SANDWICHES ^ Cut and toast six slices of bread. Cover three of them with thin slices of American cheese, and put in the oven in a tin pan. When the cheese is nearly melted, place the other slices of toast on top; keep the sandwiches for two more minutes in the oven to have them very hot. Trim off the crust and serve in a covered dish. IU When Served. Guests. Remarks. WELSH RAREBITS