Mrs. Ericsson Hammond's salad appetizer cook book...

Two cups of pumpkin, three eggs, juice of half a lemon, some nutmeg, cinnamon, and cloves, four tablespoons of sugar, and a teaspoon of ginger. How to Make It. First peel and cut the pumpkin in pieces, put it in a saucepan on the stove with some water and let it cook until it is getting soft. Pour it up in a strainer and let it drain until it gets cold and then press it through a very fine strainer. Measure two cups of it, put it in a saucepan on the stove with the lemon juice and the spices. In the meantime, stir the yolks of the eggs with the sugar to a souffle. When the pumpkin is boiling, add the yolks and last add the whites that have been beaten to a meringue. Fill the pie crust that first has been partly baked. [See page 385 in my large book, “The Swedish, French, American Cook Book”.] Bake in the oven until nice and brown, time from twelve to fifteen minutes. When the pie is cold decorate on top heavily in checkers with whipped cream. Copyright, 1924, by Mrs. Ericsson Hammond (Upper) LOVE PEACHES A LA BLOSSOM (Lower) COMPOTE OF PEACH A LA CHARLOTTA Steamed Apple Dumpling a la Marguerita Chausson aux Pommes cuite a la vapeur a la Marguerite Make a pie crust [see my large book, “The Swedish, French, American Cook Book”]. Take six large apples; cut them in quarters, remove all the hard part, peel, and slice them in thin slices; mix them with one cup of sugar, a saltspoonful of cinnamon, nutmeg, and a small pinch of salt. Roll out the pastry; dip a napkin in cold water, rub it in with flour; put the pastry on top of the napkin; then put the apples on top of it and turn up the pastry all around, meeting in the center [be careful not to leave any opening]. Tightly tie the napkin together; put small moulds on the bottom of the kettle [see that the water is boiling]; put the apple dumpling in and let it boil for two hours and a half with a tight cover [see that it does not stop boiling during the time]. When ready to serve lift it up from the water on a plate; undo the napkin carefully and turn it out with the smooth side up and the tied side down on the platter on which it is going to be served. Sprinkle it on the top with sugar and mixed cinnamon and nutmeg. Serve it very hot with a cold foam or hard sauce. Snowballs with Cocoanut a la Angelina Boules-de-neige au Coco a la Angelina One half cup of milk, two cups of grated fresh cocoanut, four spoons of sugar, one teaspoon of lemon extract, five spoons of dis¬ solved Cox’s gelatine, and one and a half cups of whipped cream. How to Make It. Put the milk in a saucepan with the sugar and four spoons of grated cocoanut; add the gelatine and lemon extract; stir on ice until it commences to thicken; last add the whipped cream gently. Fill little double round moulds that first have been glazed with aspic; close the forms and leave on ice until ready to serve. Dip in warm water, turn out, and roll them in the cocoanut. Arrange them on a platter and serve with fruit sauce of any kind. Cakes I have found, from actual and long experience, that Royal Bak¬ ing Powder is the best in the market for all kinds of bread, cakes, cookies, etc., and they who use it according to my recipes will surely experience equally satisfactory results.