The practical cookbook

Soak the geladn in the cold milk and dissolve by setting over boiling water. Add sugar and cream and beat with an egg-beater till firm throughout The process may be hastened by setting the bow! into ice water. Cut the marshmallows into quarters, chop the cherries d,:_..l,CjOO^:;Ic and nuts, cut bananas into small cubes and mix with the lemon juice. Fold the fruit and white of egg into the cream mixture. Chill and serve in glass cups garnished with cherries. Fig Charlotte 1 tb. gelatin r c cream i c. cold milk 12 figs 1 c. hot milk i c water 1 c. sugar 2 tb. lemon juice 2 tb. sugar Cook figs in water and lemon juice till tender, adding 2 tb. sugar. Line glass cups with half the figs (cut in strips) and fill with cream prepared as follows: Soak gelatin in the cold milk and then dissolve in the hot milk. Add remainder of figs (cut small), and the sirup and sugar. Chill in ice water. When mixture begins to thicken, fold in the cream (beaten stiff). Lemon Cream Pudding 4 eggs I lemon (juice and grated 4 tb. sugar rind) 2 tb. hot water 2 tb. powdered sugar Beat yolks of eggs with granulated sugar. Add lemon juice, lemon rind, and water. Cook until it thickens, using double boiler. Remove from fire and stir in white of eggs (beaten stiff) with the sugar. Chill thoroughly before serving. Swedish Pudding 4 tb. rice i pt cream 3 c. milk I tsp. vanilla i tsp. salt 2 tb. granulated gelatin I ^ c. boiling water Cook rice in 2 c. milk till very soft. Add salt. Take from fire and add 1 c. cold milk. When cold add whipped cream, flavoring, and gelatin (previously soaked according to General Directions (p. 80) and dissolved in ^ c. boiling water). Chill and serve with chocolate sauce, crushed fruit, or maple sirup with chopped nuts. ......uC.ooglc Imperul Rice Cream 2 tb. gelatin 2 c. milk i c, cold water i c cream 1 c cooked rice i c, chopped walnuts I c sugar I tsp. vanilla Make like Chocolate Bavarian cream (p. 82), and when the milk and gelatin begin to thicken, stir in the rice and walnuts. Flavor and fold in the cream (beaten stiff). Chill and serve. 2 oz. melted chocolate may be added to the gelatin mixture if desired. Plain Mousse Any Bavarian cream mixture (see p. 82) may be packed in ice and salt (2 parts ice to 1 part salt) for from 4 to 6 hr. and served as a frozen dessert. A richer mixture may be made by omitting half the milk and half the gelatin. Rich Mousse 1 pL cream i c. sugar I c. fruit pulp Spk. salt Beat the cream stiff, fold in other ingredients, and chill as above. Use any desired fruit. Coffee mousse. Omit fruit and flavor with 2 tb. coffee extract. Maple mousse. Omit fruit, add ½ c. maple sirup, and use only ½ c. sugar. I c. chopped nuts may be added. fbyCoOglc HOW TO PLAN HEALS In the choice of food for an individual or a group of people, there is great need of an understanding of the properties of food and the work which it must do in the body. The classification of food has been given elsewhere ; its selection and combinations only will be considered here. It is frequently said that appetite is the best guide in the choice of food for the individual. That is probably true of a normal appetite, but most appetites have become so perverted by misuse that it is not safe to trust entirely to them. Two points, then, must be borne in mind in planning the daily dietary : first, that food must be of good quality, well prepared, attractively served, and wisely combined, in order to please the eye and palate and so stimulate digestion ; second, that it must meet the needs of those for whom it is prepared, both as to quantity and composition.