The National home cook book

Have ready a sirup made of sugar and water. In making the sirup a quantity of sugar three-fourths weight of the peaches is required and water one-half the weight of the sugar. Let the peaches simmer in the sirup until tender, then chill thoroughly. Have ready a mold of vanilla ice cream on a silver dish which it is well to set in another dish of shaved ice. Arrange the peaches around the mold of cream and over pour a rich raspberry sirup that has been well made. PEACHES (Baked)—Wash in warm water. PEARS (Baked)—Select fine pears leaving on the stems, place in deep basin with water enough to half cover and sugar to make a medium rich sirup, bake until tender. Serve over ‘PUFFS (Chocolate)—Two eggs, granulated sugar, one-half cup sweet milk, one oz. chocolate, one teaspoon baking powder sifted in one cup flour. Steam 35 minutes. Serve with any desired sauce. | “PUFFS (Date)—This amount will make five or six cups ne egg, one-half cup granulated sugar, one tablespoon but ‘ter worked through one-half cup flour, as for pie crust; one half cup milk (sweet), one scant teaspoonful baking powder, half a cup of chopped dates. Add the baking powder to the flour before putting in the butter, mix well, fill small cus tard cups half full, steam 80 minutes. Do not let the water » stop boiling. Serve with cream and sugar or whipped cream RICH CREAM (Frozen)—Cook till very soft a cup of rice with water just to cover; add the juice of one lemon to the rice. When the rice is done uncover it and let it stand in the oven with the door open till it has steamed dry; then add a cup of thick sugar and water sirup; let it stand half an hour, drain it, add a cup of whipped cream and stir it into a quart of well-frozen plain vanilla ice cream; when firm put in a mold; pack this in ice and salt and let it stand two hours to ripen. ; ra SOUFFLE (Fruit)—Strawberries, red raspberries or peach may be used. Into a rather large dish break white of one egg, two-thirds cup of granulated sugar, one cup fruit, beat hard with egg beater or silver fork until it forms a stiff dressing. . Use with any tworlayers cak en neha on tOD a: up mit < SOUFFLE (Orange)—Make a rich custard and pour over stale sponge-cake cut into small cubes and saturated with lemon juice. Cover with meringue, brown nicely and serve. Pp at - The strawberry sauce can be made as thin as wanted by increasing the amount of fruit juice. ' _ WHIP (Apple)—Grate one good-sized apple, then. whip whites of two eggs about half stiff; put in apple and one cup granulated sugar, and whip till very light. Set in co place till ready to use, then whip down and serve on sma ? plates or ice cream dishes; one large spoonful of app _ whip, then maple mousse in center, with -cherries on to _ Makes a fine looking dessert and is also very good. : WHIP (Prune)—Cook 12 large prunes until tender, chop fine; beat whites three eggs with pinch of salt, add one-third cup sugar, one-fourth teaspoon baking powder; add prunes, beat well, bake 30 minutes; set pan in another pan of cold water and put in the oven to bake. Sauce—Yolks three eggs beaten, add one-third cup sugar, 1% cups milk, stir on the stove until it comes to boiling point; take from the fire, add one _ teaspoon vanilla and cover dish. This is such a good des- - sert you can feed it to any invalid. > ‘WHIP (Prune Nut)—One pound prunes stoned and chop- - ped, whites of four eggs and one cup sugar beaten lightly, _ one-half cup chopped walnuts. Bake. until brown. Serve _ with whipped cream or vanilla ice cream. age eye Doughnuts Two eggs and 1% cups of sugar and beat them together, add milk and a little salt, three tablespoonfuls of Some people prefer the melted butte but I have had better results with the lard. ~ closely and turn them right, without letting them stand soak _up the grease. g “is recipe will make about 34 good doughnuts. _