The National home cook book

DANISH DESSERT—Wash but do not pare rhubarb. Cut in pieces and cover with water. Add a good-sized stick of cinnamon. Boil the rhubarb until it is cooked to shreds. Then strain, sweeten to taste and thicken to a stiff consistency with cornstarch. Serve cold with cream. It is delicious and is of a delicate pink tint. EASTER DESSERT—Soak one-half box gelatin in onehalf cup cold water for five minutes. Heat two cups milk, — add gelatin; when dissolved sweeten with three tablespoons » Sugar, flavor with vanilla. Wash one dozen large eggs, ~ make hole in large end, pour out contents, pour water into * shell clean and drain, then fill with pudding by pouring through a funnel. Set the eggs in an upright position in’ pan of broken ice, to harden. When ready to serve, take - off shells, arrange in a nest of lemon or wine jelly, and serve ~ with whipped cream. - a ICE (Almond)—Two pints of milk, one-half pint of cream, two tablespoonfuls of orange-flower water, half - pound sweet almonds pounded in°~a mortar, pour in from — — time to time a few drops of water, when thoroughly mortared add the orange water and half of the milk, strain ~~ ' through a hair sieve, boil the rest of the milk with the ~ .cream, and. keep stirring with a granite spoon; as soon as - thick enough, pour in the almonds and milk; let it boil once; - let it cool a little before pouring into the molds to freeze. K at ICH (Raspberry)—One quart water, 1% cups sugar, two ~~ - eups strained fruit juice. Cook sugar and water together 10 © * minutes. Add fruit juice, cool and freeze. i = ICE CREAM (Banana)—Put one pint milk in a double ~— * boiler to scald. Beat the yolks of four eggs until light with ~~ - two cups sugar, add to the hot milk and stir until it thick- _ ens. Take from the fire, add a pint of cream and set aside ~ to cool. Peel four ripe bananas and press them through a ~~ course sieve. Add to the cold cream and freeze. we : ICH CREAM ( ‘aramel)—Four egyes two cups sugar, one- ~ half cup flour, one-half pint cream, two quarts milk. Put ~ one cup sugar in spider and set on stove to melt, but not © burn. Place other ingredients on to boil. When sugar is ~~ melted stir into custard and remove at once from fire. Strain ~~ and flavor with vanilla. Freeze. sity 1er until it thickens, then add the whites of the eggs beate 0 a stiff froth; stir constantly until quite stiff; line a dee ' MOUSSE Quaple)—_This recipe Nioe a maple mousse 1 imply prepared and costs no more than a quart of ice cream. Beat until light and foamy the yolks of four eggs and put vem in a double boiler with one cup of maple sirup. Cook, ’ Stirring constantly, for 15 minutes, then remove from the fire and beat until quite cold. Stir in one pint of rich cream which has been stiffly whipped, pour into your mold, over reezing have a thick layer of shaved ice in your pail, set the mold in, sprinkle a little salt over ae ice, then fill the ait. PARFAIT (Almond) —A very delicious iene: parfait may be served either with or without a chocolate sauce. t Over one-half cup of granulated sugar pour one- -fourth ‘eup of the best sherry and let it stand a couple of hours un- ‘til the sugar is dissolved. Grate a scant one-half pound of Co Imonds which have already been blanched. Whip one pint. f thick cream to a stiff froth, add the wine and sugar, nuts” nd one tablespoon of Maraschino. When thoroughly mixd turn into a mold, pack with ice and salt as directed above, d set away for four hours to ripen. oy _ If a chocolate sauce is desired, try the following: One and one-half cups granulated sugar, one-half cup of grated unsweetened chocolate. Mix and add one-half cup cream, then cook until it bubbles in the center. Add a lump of butter the size of a hickorynut, take from the fire and beat until it thickens. Keep it warm and serve with the parfait. _ - PEACH MELBA—Halve and peel firm ripe peaches.