Raleigh recipe book

Mrs. Ashby Lee Baker. MANHATTAN PUDDING FROZEN 1 pint of double cream whipped 1 cup pulverized sugar 1 cup pulverized sugar I/4 cup lemon juice 1¼ cups of orange juice Whip cream, add one cup pulverized sugar, orange and lemon juice, with one cup of pulverized sugar, put juices in bottom of mould, cream on top, and pack with ice and salt for four hours. Mrs. J. Van B. Metts. MAPLE PARFAIT Beat the yolks of three eggs until light, add one cup of maple syrup and continue to beat until the two are thoroughly mixed. Place the mixture over a slow fire, or use double boiler and stir constantly until the eggs have cooked enough to make a thick custard. One-half cupful Punch Sherbet When in Durham Pay Us a Visit We'll show you how and why we make the ^est Ice Cream in the State JVe solicit orders for all sorts of affairs Durham Ice Cream Company Incorporated Box 250 DURHAM, N. C. Main at Duke Streets ICE CREAM SPECIALISTS Blocks Fancy Ices chopped almonds may be added if desired. Beat the custard until cold ; it will then be very light. Add the whites of three eggs to one pint of heavy cream, and beat until stiff, add the custard, mix lightly but thoroughly and turn mixture into a mould holding three pints. Pack in ice and salt and let stand four hours. Mks. Louis Mahlee. FROZEN PUDDING 6 oranges % cup walnut meats 1 cup sugar Cream and nuts for top 1 pint cream Squeeze and strain oranges and mix with the sugar. Let stand an hour or more. Whip cream sweeten to taste. Put orange juice in bottom of mould, stir nuts in whipped cream. Pour this on orange juice in mould. Pack in ice and salt until frozen. When ready to serve turn out of mould. Whip other cream, stir in walnuts and pour on top and around sides of pudding, sprinkle more nuts on top. This serves six people. Mrs. Allen G. Rogers. MAPLE MOUSSE % pint maple syrup 3 eggs 1 pint cream Beat yolks and syrup together, heat to boiling point and cool. Beat whites and cream together. Pour first mixture into this, beating all the time. Add nuts if desired. Pack and let stand four hours. Mrs. W. B. Drake. GINGER MOUSSE 1% quarts double cream A few maraschino cherries 14 pound nut meats 1 tablespoonful Virginia Dare 1 cup sugar Extract vanilla or cup of wine V2 pint preserved ginger with syrup Whip cream, ginger syrup, sugar and vanilla or wine until stiff, then stir in chopped ginger, nuts and cherries. Pour in mould or coffee cans with close fitting tops. Pack in ice and salt for four hours. Mrs. Alfred M. Maupin. STRAWBERRY ICE CREAM 3 quarts capped berries 3 coffee cups sugar. Mash berries and sugar to a jam and rub through a sieve. Add to this two quarts of cream sweetened with two coffee cups of sugar and freeze. Miss Pattie Mordecai. FRUIT SHERBET Two quarts of water and one pound of sugar well boiled. When cold add the juice of four lemons, and the sliced rind of two, and let stand for half an hour. Strain and freeze. Slice one orange as thinly as possible without removing the rind. When the lemon ice begins to thicken add this sliced orange, the juice of three oranges and a can of grated pineapple, freeze thoroughly. When serving add maraschino cherries to each plate. Mrs. Ed Chambers Smith. CHOCOLATE ICE CREAM No. 1 1 quart milk 1 pint fresh cream