Quaker recipes

Peel cooked potatoes, beat until lumps have disappeared. Add remaining ingredients except oranges, nuts and cherries. Cut oranges in halves and remove fruit. Fill with potato filling. Cook 20 minutes in medium oven. Sprinkle nuts and cherries on top. Serve hot. Serves 12-16. EVELYN Davis (Mrs. Harold) DAINTY CHOCOLATE CUSTARD Y4 cup grated chocolate 4 egg yolks 4 cups milk 1 teaspoon vanilla 1 cup sugar Pinch salt Put chocolate and 1 cup milk into double boiler and cook until smooth. Add remainder of milk. When hot, pour over the sugar which has been mixed with the egg yolks. Return to double boiler and cook until thick. Stir occasionally. Add vanilla and pour into individual glass dishes. Serve with meringue made with the egg whites and 4 tablespoons Sugar, or top with whipped cream. ORANGE CHARLOTTE ¥3 box unflavored gelatine, or 1 cup sugar 14% tablespoons 3 tablespoons lemon juice 14 cup cold water 1 cup orange juice and pulp 43 cup boiling water Whites of 3 eggs 2 cups cream, whipped Soak gelatin in cold water, dissolve in boiling water, add sugar, lemon juice, orange juice and pulp. Chill until rather thick or about the consistency of egg white, then beat until frothy. Add egg whites, beaten stiff and fold in beaten cream. Line a mold or dessert dish with sections of oranges, turn in mixture, smooth evenly, and chill. ALTA ANDREWS (Mrs. Leslie) LEMON SAUCE 2 tablespoons cornstarch 1 cup sugar 1 teaspoon grated lemon rind 14% cups water 14 cup lemon juice Mix cornstarch and sugar. Add water and lemon rind. Blend well and bring to a boil, stirring constantly. Cook until clear, about 5 minutes. Add lemon juice. Serve hot or cold over pudding, gingerbread or cake. Dora Warp (Mrs. Boyd) een MACAROON PINEAPPLE DESSERT 1 cup crushed macaroon 1 cup crushed pineapple cookies (small can) 1 cup whipping cream 1 teaspoon vanilla (if desired) Whip cream and fold in crushed macaroons and crushed pineapple. Pour in freezing tray and freeze. Stir one time when frozen around edges. A delicious smooth dessert. PRUNE WHIP 1 pound prunes 3 egg whites 2 tablespoons sugar Cook prunes until tender and mash fine. Beat egg whites very stiff, adding sugar gradually at end. Then whip in mashed prunes. Chill and serve with cream. Mrs. BERTHA SHEETS SPANISH CREAM 1 box gelatin Y2 cup sugar (scant) 3 cups milk 4 teaspoon salt Whites of 3 eggs 1 teaspoon vanilla Yolks of 3 eggs Scald milk with gelatin, add sugar. Pour slowly on yolks slightly beaten. Return to double boiler and cook until thick. Remove and add salt, flavoring and whites beaten stiff. Serve with cream. LOUISE BricGcs (Mrs. E. L.) THE FIVE GOOD THREES 3 cups lemon juice 3 cups water 3 cups orange juice 3 cups sugar 3 cups bananas Mash bananas. Pour over them the other ingredients and pour into a freezing tray and freeze. Stir once or twice. A most refreshing dessert for a hot day. MINNIE WORTH APPLE TORTE 1 egg Ya cup chopped nuts ¥4 cup sugar % cup finely chopped apples | teaspoon baking powder 1 teaspoon vanilla Pinch salt 1 tablespoon flour Beat egg, add sugar and beat well. Add baking powder and salt to flour and stir into first mixture. Add other ingredients. Pour into greased casserole and bake at 350° for 40 minutes or until set. Serve with whipped cream or ice cream. Serves 4 or 5. FRANCES M. HawortTH (Mrs. Horace) LINZER TORTE 14% cups flour 12 cup unblanched almonds 4 cup sugar ground Y2 teaspoon baking powder Y2 cup brown sugar, packed VY teaspoon salt Y cup butter 'Y teaspoon cinnamon 1 egg