The New century cook book

Four eggs, one cup sugar, one quart milk, one-half box Cox's gelatine, dissolved in one-half pint warm water, beat the yolks of the eggs and the sugar together, and cook with the milk (like custard). Take this off the stove, and add the (well beaten) whites of the eggs, stirring rapidly for a few moments, now add the gelatine and flavor with vanilla. Pour into a mould and let it stand twenty-four hours. Serve with cream. Mrs. E. W. Burke. Bavarian Cream. One pint of milk, yolks of four eggs, one cup sugar, onehalf ounce gelatine, put all over a fire until the gelatine is dissolved, then strain through a fine sieve; when cold add one pint of whipped cream, if you have no whipped cream, the whites of the eggs beaten to a stiff froth will do as well, flavor with vanilla, pour in molds and serve with cream. Mrs. Vorkeller. Pine Apple Bavarian Cream. Cook together one pint of grated pineapple and threefourths cup of sugar for fifteen minutes, add one-half box of New Century Cook Book. gelatine, soaked in half cup of water, rub through a sieve, and stir on ice till it thickens, add one pint of cream whipped, turn into mold and chill thoroughly. Miss Dora Meyer. Spanish Cream. One box Cox's gelatine, three pints milk, six eggs, eight tablespoons sugar, two teaspoons vanilla. Soak gelatine one hour in milk, beat yolks and sugar and stir into the boiling milk and pour all over the beaten whites. Flavor, dish in wet cups and set away to harden; eat with sweetened cream. Sarah Fisk McKinney. Cranberry Cream. One quart cranberries, cooked with one-half cup water, put through a colander, add two cups sugar, three tablespoons gelatine, that has been soaked in tea cup cold water. Beat the mixture till it begins to thicken, then add one pint whipped cream beaten light, with an eggbeater, set away to cool; serve with whipped cream. M. J. Haywood. Spanish Cream. One pint of milk set in a kettle of hot water. Dissolve half a small box of gelatine in a little milk, then add to the whole the yolks of three eggs and one cup of granulated sugar, boil, flavor with vanilla, remove from fire and stir in the whites of the eggs well beaten, pour in a mould and let it get very cold before turning out. Mrs. M. J. Clark. Tapioca Cream. Two scant tablespoons pearl tapioca soaked over night in one-half cup sweet milk. In the morning add one pint of milk, the yolks of two eggs, and one-half cup of sugar. Set the mixture in the double boiler and steam about one-half hour, or until the custard is smooth, stirring several times. Flavor to suit the taste, then while hot pour it over the stiffly beaten whites of the eggs, stirring rapidly all the time. Serve cold with whipped cream. Mrs. Wm. C. Conant. Leche Cerme. Beat up three eggs (leaving out two whites), add to them gradually one and one-half pints milk; mix carefully four tablespoons cornstarch and four tablespoons sugar, with grated lemon New Century Cook Book. peel to flavor. Boil over a slow fire, stirring constantly until perfectly smooth, cover the bottom of pudding dish with lady fingers and pour the creme through a sieve over them. Serve cold, and just before serving dust over the top with powdered cinnamon. Mrs. Ballentine. Prune Souffle.