The New century cook book

New Century Cook Book. spoonful of powdered sugar, and heap on the top of the dish, sticking a few choice berries in the white mound. Set on ice until needed. It should be eaten soon after the berries go in. Cream Puffs. One cup hot water, one-half cup butter, boiled together, while boiling stir in one cup sifted flour, take from stove and beat to a smooth paste, when cool, stir in three eggs, not beaten, and beat five minutes, drop a tablespoonful in each buttered gem-pan, and bake in quick oven twenty-five minutes, being careful not to open door oftener than necessary, when cold, open with a sharp knife and fill with whipped cream, or a cream made of one cup milk, one-half cup sugar, three tablespoons Hour, one egg, one teaspoon vanilla, boil like custard. Sarah E. Roberts. A Delicious Dessert. Beat to a cream a scant half cup butter and one and onequarter cup sifted powdered sugar. Add well beaten yolks of two eggs, one-half cup milk and one and one-half cups of thoroughly sifted flour. Add one and one-half teaspoons baking powder and fold in whites of eggs. Beat well and bake in two round cake tins about fifteen or twenty minutes. One teaspoon vanilla flavor. Cream Filling. — One-half pint miik, two yolks of. eggs, three tablespoons powdered sugar and one level tablespoon flour. Beat eggs, sugar and flour together and add to hot milk. Cook fifteen minutes, flavor with one-half teaspoon vanilla. Put this filling between layers and make a chocolate icing for top as follows: Beaten white of one egg, one cup sugar, one- third cup boiling water, vanilla flavoring. Boil sugar and water until it threads, pour over beaten white of egg and add one-half cake melted Baker's chocolate. Serve this as you would pie and bake about two hours before serving. Use Swansdown prepared cake flour if you wish to have success. Mabel Van Arsdale. Marguerites. Secure one package of Saratoga flakes, break in half and use the following dressing: One- half cup of cream with powdered sugar to make it stiff, one pound English walnuts chopped New Century Cook Book. fine. Spread the top of one flake with cream and sprinkle with nuts, and after spreading the under side of another flake place on top of the first. Miss Ada Carlisle. Italian Cream. One quart of milk, heated to boiling point, one-half box of gelatine, soaked in cold water fifteen minutes, yolks of four eggs, one cup sugar, stirred into the gelatine, then stir all together, and add to the boiling milk, and stir until the consistency of soft custard. Remove from stove and when cold add whites of the four eggs well beaten, stir well together and flavor. Pour into a mold to harden and serve with cream. Carrie Anderson. Brod Torte. Six ounces grated almonds, twelve yolks of eggs, threefourths pound sugar, the grated rind of a lemon, little less than one ounce cinnamon and cloves mixed, five ounces of finely grated pumpernickel and the whites of ten eggs beaten to a stiff foam. The twelve yolks, the almonds and sugar must be stirred one-half hour, then the bread added, and lastly the whites of the eggs. Take from one to one and one-half hours to bake, with most heat underneath till it has raised, with a moderate heat all the time. (Pumpernickel can be bought at any bakery.) Mrs. D. Sauer. Strawberry Shortcake.