The New century cook book

One pint can pineapple, one and one-half cups sugar, one pint cream. Take a half box of gelatine, soak two hours in half cup of water. Take juice of pineapple and one cup of water, add sugar, let simmer until dissolved, add gelatine and let stand until, at the outer edge, it begins to show signs of jelling. Then beat with egg-beater until like beaten eggs; now add the pineapple, cut into small squares, then the whipped cream. As it does not jell so readily in summer, add only one-half cup of water. Mrs. Matt W. Pinkerton. Pineapple Cream. One pint canned pineapple, one teacupful sugar, one pint whipped cream, one-half package gelatine, one-half cup cold water, soak the gelatine two hours in the water, chop the pineapple fine and simmer with the sugar twenty minutes, turn this onto the gelatine when hot; when it is cool beat and add the whipped cream, set away to harden, serve very cold with cream; may be made with apricots, plain cream may be used, though not so nice. Mrs. A. R. Sabin. Bavarian Cream. Fine. One pint cream whipped, one-half cup sugar, two eggs, one-half box gelatine, one pint milk, one teaspoonful vanilla, whip cream and stand aside to drain, scald the pint of milk, remove from fire and turn slowly on the eggs, which have been beaten with the sugar to a cream, return a moment to the fire to set the eggs, take off as soon as it begins to thicken, add the gelatine (which has been dissolved ) and vanilla, pass through a sieve and when cold and beginning to set mix in lightly the whipped cream. Serve with cake. Mrs. R. W. Dugan. German Cream. Take one ounce gelatine, one pint milk, five eggs, onefourth pound sugar. Put the gelatine in cold milk and let come to a boil very gradually over a slow fire. Beat the yolks of the eggs well and stir in slowly. Add the sugar a spoonful at the time, constantly stirring the mixture over the fire, then pour into mold to cool. Beat the whites well, add sugar and pour New Century Cook Book. over the mixture when cold enough to turn out on dish. If you have whipped cream, mix with the whites of the eggs and serve. If not, serve with or without plain cream. Mrs. G. M. Dugan. Pineapple Dessert. Can grated pineapple, three cups water and two cups sugar; let boil and add four tablespoonfuls cornstarch in a little water. When cold, serve with cream. Miss Edna Burns. Agraz. (A Spanish receipt.) Pound unripe grapes, add loaf sugar, and one-half as much water as there is juice or little more, strain, until pale colored amber, then freeze, or partly freeze and serve as a punch between courses at dinner or lunch. Lemon Bisque. Three lemons, three cups sugar, three eggs, one quart milk, one pint cream. Stir the yolks of the eggs, sugar and lemon juice together and add the milk and cream. Freeze, and just before it becomes stiff add the beaten whites of the eggs. Mrs. F. H. Sheets. New Century Cook Book. 277 New Century Cook Book. &&&&&&&&& am&to &&&&&&&&& i' CADDIES s A" Sweets to the sweet.' Fudge. Three cups sugar, one-fourth pound chocolate, one cup milk, two ounces butter. Vanilla. Boil ten minutes or until it makes a soft ball when tried in cold water. Then set kettle into pan of cold water and beat until creamy. Pour into pan and cut into squares when cold. M. W. Fudges.