Old-time recipes

2 tablespoons Knox gelatine 2 cups boiling water 1-2 cup cold water 1 cup sherry wine 1 1-2 cups sugar salt Cover gelatine in enough cold water to dissolve it. Add boiling water, sugar and a dash of salt. Dissolve well, and add wine. Let stiffen and then cut in squares. Stick tooth pick in each square, and serve on plate or on top of syllabub in glass. (If sherry squares are used, flavor syllabub with orange juice Or grape juice. ) GRAPE WINE Place grapes with stems in crock, mash and let stand 10 days, or until they begin to work well. Drain well and press pulp through sieve, then through cheese-cloth. Measure and place in barrel and for every gallon of juice add 2 1-2 pounds of sugar. Fill barrel full to top of bung, then place hose in bung and other end in glass of water. Let stand until the water in glass stops bubbling, then seal and let stand 6 months. Empty out barrel, then clean barrel with hot water and put wine back in barrel again to age. TIPSY CAKE 3 eggs 11-2 cups flour 1 cup sugar 2 teaspoons baking powder (heaping) 4 tablespoons cold water Beat eggs and sugar together until light, add water and flour alternately, having sifted flour twice. Bake in two layers. Custard 1 quart milk 1 tablespoon cornstarch 5 eggs 5 tablespoons sugar 1 teaspoon vanilla Place milk on stove to boil; beat eggs leaving out two of whites; sugar and corn starch; add to boiling milk, let cook until thick. Remove from fire, and let cool; add vanilla. Place one layer of cake in large, deep bowl, stick real thick with blanched almonds, divided in halves. Use half cup of good wine to moisten cake; pour on half of boiled custard, put on the second layer, etc.; now add 1 pint sweet cream to egg whites, left from custard and whip until stiff; season as for syllabub, and pile high on last layer of cake. Place bits of red jelly on top of stiff cream. DATE NUT BARS 2 eggs 5 tablespoons flour 1 cup brown sugar 1 cup nuts 1-2 teaspoon baking powder 1 cup dates salt Beat the eggs until they are a light yellow. Beat brown sugar into eggs. Sift baking powder and few grains of salt in flour, which is then added. Add nuts and dates. Bake in a moderate oven. Sprinkle with p wdered sugar and cut in bars. BAKED APPLES Peel sour apples, and slice. Add enough water to stew them, and sweeten to taste. When well cooked, piace in baking dish, sprinkle with brown sugar and bake until brown. FRIED GREEN ONIONS Chop green onions and tops coarsely. Pour one tablespoon of grease in iron skillet. Heat, and then place in enough onions to fill pan. Add one-half cup of hot water. Cook slowly for about thirty minutes. Just before it is done, sprinkle one tablespoon of sugar over onions and salt to taste. DO NOT STIR WHILE COOKING. Serve while hot. DUTCH COOKED SLAW Shred a hard medium sized cabbage. Cook in small amount of water until tender. Drain off water. Add 1-4 cup butter, 1-2 teaspoon salt, 2 level tablespoons flour, 1-4 teaspoon black pepper, 2 tablespoons sugar, and 1 cup top milk. Stir constantly until it boils. When thick add 2 tablespoons vinegar and remove at once from fire and pour into serving dish. WILL’'S SUNDAY CAKE 2 cups sifted cake flour 2 eggs, unbeaten 2 teaspoons baking powder 3 squares unsweeten- 1-4 teaspoon salt ed chocolate, melted 1-2 cup butter or other shortening 1 cup sour milk 1 1-2 cups sugar 1 teaspoon vanilla Sift. flour once, measure, add baking powder, soda, and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add chocolate and blend. Add flour, alternately with milk, a little at a time, beating after each addition. Add vanilla. Bake in two greased 9-inch layer pans about 30 minutes. Put to-