Pan-Pacific cook book

Mix the juice of three dozen Mandarin oranges with the zest of one dozen, the juice of two lemons and enough water to make a quart of liquid ; sweeten well and partly freeze ; then open the freezer and stir in the whites of two eggs, beaten to a froth ; pack in salt and ice and let stand for an hour. Serve in sherbet glasses. 542. PEACH CUP A LA BURLINGAME Place brandied peaches in six sherbet glasses and cover with rich, smooth vanilla ice cream frozen not too hard; pour over each a sauce made of a dozen marshmallows partly melted in a double boiler and beaten with a cup of sweetened pastry cream until thick. Sprinkle with chopped nuts. Brandied apricots can be used or brandied cherries. 543. PERSIAN SHERBET Stir two cups of sugar and a pint of water over the fire until dissolved ; bring to a boil, skim and strain. When cold add a cup of strawberry or raspberry juice, the strained juice of a lemon and three teaspoons of orange flower cordial. Freeze. 544. TURKISH SHERBET Make a syrup of a cup of sugar and a cup of water ; when cold stir into it a cup and a half of lemon juice and one cup of clear white stock. Freeze and serve before it becomes too hard. Cakes, Large and Small Cakes, Large and Small 545. APFEL STRUDEL— GERMAN Sift two cups of flour with three level teaspoons of baking powder and a pinch of salt into a bowl and mix with it half a cup of sugar and two tablespoons of butter ; beat an egg light, mix it with two-thirds of a cup of milk and stir it into the flour; turn out on a floured pastry board and knead only enough to roll out in an oblong square a fourth of an inch thick; spread over it half a cup of softened butter, half a cup each of chopped raisins and almonds, three or four peeled and cored cooking apples, chopped fine, and a piece of citron shaved very thin ; sprinkle with a teaspoon of cinnamon and the zest of a small lemon and roll lightly like a jelly roll; place in a greased pan, brush over with milk and bake in a quick oven. To be eaten warm. 546. APFEL TORTE— GERMAN Pare, core and slice six fine apples ; beat two eggs well and add three tablespoons of brown sugar, half a gill of thick cream, the zest of a small lemon, four tablespoons of melted butter and the apples ; stand aside while four tablespoons of almonds are being blanched and cut in strips ; line a large pie-tin with a rich crust, making a narrow rim ; pour in the mixture, sprinkle over with the almonds and bake in a moderate oven until the apples are cooked ; then dust well with sugar and serve hot or cold. 547. APPLE CAKE— GERMAN Make a soft dough of a pint of flour sifted with a pinch of salt and mixed with a cup of sour milk; add an egg, beaten until creamy with two tablespoons of sugar, and last, stir in a teaspoon of soda, dissolved in a tablespoon of boiling water; spread half an inch thick in a large, well-greased pan; have ready five juicy apples, pared and cored and cut into eight pieces each ; arrange in rows on the dough, the edges slightly overlapping; dot over with bits of butter and sprinkle generously with sugar, cinnamon and bits of butter. Bake twenty-five minutes in a quick oven. Apricots cut in half can be substituted for the apples. 548. CHERRY CAKE— BAVARIAN