The Monmouth Baptist ladies' cook book

ORIENTAL ICE CREAM. Mrs. C. E. McGowan. Half box of gelatine dissolved in one pint of water, add juice of one lemon and one cup sugar. When thoroughly dissolved pour into large glass dish. Make a boiled custard of one pint milk, three eggs, one-half cup sugar, enough cornstarch to thicken, flavor with lemon. Let it get cold and pour over jelly. Whip cream, flavor with vanilla, sweeten and spread over all. PERSIAN CREAM. Mrs. Eva S. Diffenbaugh. One quart milk, one-half box gelatine, four eggs, one cup sugar, one-quarter teaspoon of salt. Let the milk come to a boiling point, then sprinkle in the gelatine. When dissolved stir in the yolks of the eggs, beaten light with the sugar and cook till like custard. Remove from the fire and add the beaten whites of eggs, flavor, put in a mould and serve hot next day with cream. PINEAPPLE CREAM: Mrs. F. Foster. Whip one pint of cream to a stiff froth, beat with a dover egg beater. Dissolve one-quarter ounce of gelatine in a little boiling water, having previously soaked it in cold water ; strain into the beaten cream, sweetened to taste. Add one can of grated pineapple, let the mixture stand until it sets. PINEAPPLE CREAM: Mrs. Frank Dickens. Bring one small can of pineapple cut fine, the juice of one-half lemon and one-half cup of sugar to a boil, add one-fourth box of gelatine previously soaked in a little cold water. When cold and before it sets add one pint of heavy cream, whipped. Chill. Will serve ten people. SPANISH CREAM. Mrs. D. B. Gayer. One-half box of Cox's gelatine, soak in one pint of milk two hours, add one pint of milk and boil. To the yolks of four eggs beaten light add six tablespoons of sugar. To the whites add five tablespoons of powdered sugar. To the boiling milk add the yolks and let it come to a boil. After removing from the fire add the whites beaten thoroughly. Flavor with vanilla and turn into molds. Let stand over night. TAPIOCA CREAM. Mrs. Guy Stepp, Chicago. Three tablespoons tapioca soaked over night in water to cover, add three pints of milk, boil' five minutes (using double boiler), stir in yolks of four eggs, one cup of sugar. Let scald. Add whites of four eggs beaten to a froth. Flavor with vanilla. TURKISH CREAM. Mrs. Ella McMillan, Roseville. One pint whipped cream, one pint powdered sugar, one dozen stale macaroons rolled fine, one tablespoon Cox's gelatine barely covered with water and dissolved, ten cents worth candied cherries, one-half spoon vanilla. Mix all together and mould. Will serve from six to eight people. ORANGE CUSTARD. Mrs. Ida Weir. One quart milk, one tablespoon cornstarch, five tablespooons sugar, a very small pinch of salt, six drops of vanilla, one whole egg and yolks of three (save whites of three for frosting). Pare three oranges, cut into very small pieces, and sprinkle six or seven tablespoons of sugar over them, and set aside for two or three hours. Put milk into a tin pail in a kettle of hot water with the salt, keep out about onehalf cup of milk to dissolve corn- starch; add the well beaten eggs and cook until thick.