Mary Jane's cook book

Unsweetened chocolate, 2 Nut meats, 14 cup. squares. Sugar, 1 cup. Currants, Vs cup. Soak the gelatine in the cold water for half an hour. Put the milk in a double boiler, add the chocolate melted, the sugar, and a pinch of salt. Scald and remove from fire. Add gelatine and when it begins to set add vanilla, raisins, halved, nut meats, broken in small pieces, and currants. Chill thoroughly, turn out and garnish with whole nut meats. Serve with whipped cream. PINEAPPLE SPONGE Granulated gelatine, 1 en- Egg whites, 2. velope. Water. i/2 cup. Heavy cream, \\ cup. Pineapple, 1 can. Soften gelatine in water for 1/2 hour. Measure liquid from pineapple and add enough water to make 2 cups of liquid. Heat to the boiling point and pour over gelatine. Stir till dissolved, then set away to cool. When slightly stiff add beaten egg whites and cream, whipped stiff, and beat all hard with an egg beater. Add 1 cup of the pineapple diced and drained, place in a mold and chill thoroughly. Serve plain or with whipped cream. Grandmother Nell. PRINCESS PUDDING. Eggs, 3. Gelatine, % tablespoon. Sugar, 1-3 cup. Boiling water, 3 tablespoons. Lemon, 1. Separate eggs. To the beaten yolks add sugar, 2 tablespoons of lemon juice and the grated rind of half the lemon. Soften the gelatine in a little cold water and dissolve it in the boiling water and add to first mixture. Beat constantly and when it begins to thicken fold in the stiffly beaten whites. Chill in a mold and serve with whipped cream. GRAPE TAPIOCA. Water, 2 cups. Salt, a pinch. Minute tapioca, 2 tablespoons. Grape juice, 2 tablespoons. Sugar, 1 heaping tablespoon. Bring water to a boil and add tapioca and salt. Boil until clear, then add concentrated grape juice and sugar. Mix well and boil 2 minutes more. Serve cold with whipped cream. RASPBERRY TAPIOCA PUDDING. Tapioca, 1 cup. Raspberries, 1 quart. Sugar, 1 cup. Water. Soak tapioca in cold water to cover over night. Put half of it with 1/2 cup of sugar in a buttered baking dish and add the raspberries. Then add the other half of the tapioca with the remaining sugar. Cover with water i/o inch over top of pudding and bake slowly till clear. CARAMEL TAPIOCA. Milk, 21/2 cups. Eggs, 2. Minute tapioca, 2 tablespoons. Salt, i/2 teaspoon. Sugar, 11,4 cups. Vanilla, 1 teaspoon. Put milk in double boiler, heat, stir in tapioca until thick. Melt, dry, 2-3 cup of sugar until light brown, pour into milk carefully; beat yolks of eggs with remainder of sugar; pour milk on eggs and return to double boiler; cook 1 minute; remove from fire, add salt and vanilla. Make a meringue of whites of eggs and 1 tablespoon sugar, and put on custard. INDIAN TAPIOCA PUDDING. Milk, 1 quart. Indian meal, 2 tablespoons. Sugar, y2 cup. Salt, 1 teaspoon. Molasses, 1/2 cup. Ginger, 1 teaspoon. Minute tapioca, 3 tablespoons. Scald the milk in a double boiler and stir into it the tapioca and meal mixed. Cook 10 minutes or until thickened. Remove from fire, add sugar, molasses, salt and ginger. Bake 1 hour and serve with whipped cream. COFFEE TAPIOCA. Cold coffee, 2 cups. Minute tapioca, 2 tablespoons. Sugar, 1/2 cup. Cornstarch, 1 tablespoon. Vanilla.