Machias Cook Book

of flavoring, scald the milk and sugar together, then add the eggs well beaten. Band Society. JULIA'S ICE CREAM. (NICE.) I pint of milk, heat, stir in 2 eggs beaten and ^ small cup flour, wet up with milk, 2 cups of sugar. Remove from stove and stir in I quart of cream without whipping ; flavor. SHERBERT. To 2, quarts of water take i can of pineapple and sift, juice of i lemon, 2 or more cups of sugar, 3 eggs (whites) without beating. Put all together in the freezer and freeze ; any other flavor may be substituted. - PINEAPPLE SHERBERT. I pint of fresh, or i can of grated pineapple, i pint of sugar, i pint of water, i tablespoonful of gelatine, i lemon ; soak the gelatine in -cold water, then dissolve in boiling water, freeze ; when nearly frozen add the whites of 2 eggs, well beaten. Mrs. J. U. Chandler. JELLIES. COFFEE JELLY. Soak y^ box of gelatine in J^ pint of cold water 2 minutes, then add a cup of sugar, i pint of hot, strong coffee. Strain into a mould and set in a cool place. Eaten with cream. Make the day before wanted for the table. Mrs. L. a. Albee. COFFEE JELLY. I box of gelatine, i pint cold water, i pint hot water, i pint strong coffee, 3 cups sugar, i teaspoonful vanilla. Serve with whipped cream. Dissolve gelatine in the cold water, then add the boiling water and coffee. PRUNE JELLY. Soak I pound of j>iunes over night in 3 pints of water. In the morning cook (in the same water) until soft, remove the stones. Put the juice back on the stove, ^dd • \ ^ cups sugar, and let it come to a boil, add the prunes, the juice of l^ a lemon and }4 box- of gelatine, that has been dissolved in cold water. Put in a mould to cool and serve with whipped cream. Nellie G. Mayhew. JELLIES. TOMATO JKLLY. I can of tomatoes or 8 frfsh ones, skinned and stewed, j^ box gelatine, strain, season uiih pepper and salt, add a little onion juice am! red pepper, melt gelatine in hot water. Pour in i large mould or individual cups. Make the day before you wish to use it. Serve on lettuce leaves, with salad dressing. Mrs. a. I. Saunders. LEMON JELLY. Dissolve 2/3 box of Cox gelatine in a pint of cold water over night. In the morning add i pint of boiling water, 3 cups of sugar, th2 juice of 2 large lemons. APPLE JELLY. To I pint of juice add i pound of sugar. Boil 20 minutes. FROSTING. BOILED FROSTING. 1 cup of sugar, put on in just enough water to keep from burning, boil 5 or 6 minutes, then stir it into the beaten white of i ( gg, very slowly, beat until white and creamy; flavor. GELATINE FROSTING. Dissolve I tablespoonfal of gelatine in 3 tablespoon fuls of warm water, when dissolved beat into it slowly i cup of pulverized sugar. Continue beating until white and stiff enough to spread on cake, flavor with vanilla. This frosting will be spongy like marshmallow. Very nice. Lucy T. Ames. FUDGE FROSTING. 2 cups sugar, i cup sweet milk, butter size of a walnut, ]{ bar of Baker's chocolate ; cook together. Mrs. Fred Smith, Willmar. NUr FILLING. 2 cups sugar, )4 cup of cold water, boil until it will candy a little in water, whites of 2 eggs beaten stiff, turn on a little at a time, when stiff enough add i cup of chopped walnut meat, 2 or 3 tablespoonfuls of cocoanut. LEMON FILLING. Juice of 2 lemons and rind of i, i coffee cupful of sugar, 2 eggs. Cook in double boiler a few minutes, till it thickens. FRITTERS, FRITTER BATTER. I pint of flour, i teaspoonful of salt, i of sugar, i of cream tartar, ^ teaspoonful of soda, mix together, then add i egg beaten very light, mix with i cup milk, stir egg and milk into the flour, etc., beat very light then add i scant tablespoonful butter, fry in very hot fat. This batter is good for all kinds of fritters. About 2 bananas, 3 peaches, apples, pears, and pineapples make nice fritters.