The Relief Societ Cookbook

Braise about 6 small green onions, using a LUtle of the tops and V2 green pepper in butter. Add two heaping tbsp. flour then 1 c. of cream or rich milk. Stir briskly all the time until a thick white sauce is made, then add a little Worcester sauce, a little dry mustard, a dash of cayenne, salt, pepper and paprika to taste. Stir in one large can of crab meat, butter a shallow pan put mixture in. Cover with grated Swiss cheese and bake in a rather quick oven for about 15 minutes or until a light brown. This serves four or five people. — Mrs, Wm. J. Hanson HOLLANDAISE SAUCE y2 c. butter Juice of 1 lemon I tsp. salt y2 o, boiling water yolks of 2 eggs % tsp. cayenne Rub butter to cream, add the egg yolks 1 at a time and beat well, then add the lemon juice and seasoning. About five minutes before serving add the hot water and cook until it thickens. 1 LANG'S LUNCH ( i » f ! FOLLOW THE CROWD INTO REXBURG'S ONLY NEW | • I I AND MODERN EATING HOUSE. | ! * I CARL LANG, Mgr. | ~*~*~ »~»..«. .». .«..•..». .*..,.. «..•.-»..«.-«-. S. J. SKELTON MEAT MARKET S. J. SKELTON, Prop. FRESH AND CURED MEATS, POULTRY, FISH, ETC. 52 E. Main St. — Phone 39 We are well equipped for curing customer's hogs and solicit | this trade. | ■»"»i-*-»"t-'»">"«"t"»">i'»"«"«"».i».».t,iti,t.,tl,4..t..tMt.,fi«^-«-l"»»t- ICE CREAMS AND SHERBETS 35 ICE CREAMS AND SHERBETS CARMEL ICE CREAM 1 1-3 c. sugar 2 c. milk 1 tbsp. flour 1 egg Vfe-tsp. salt 1 qt. whipped cream Carmelize %' of the sugar, make custard of remainder of ingredients. Stir carmelized sugar and custard together while hot. Chill and add whipped cream. Freeze. — Mrs. Grace Beesley. PINEAPPLE SHERBET 1 pt. boiling water, 2 e. sugar; let boil 10 minutes Juice of 2 lemons 1 pt. can shredded pineapple 1 qt. cream, measured before it is whipped 2 tbsp sugar added to cream Add syrup, lemon juice and pineapple together. Chill in freezer and stir in whipped cream and sugar. — Mrs. A. E. Beesley. APRICOT SHERBET iy2 c. new milk 1 pinch of salt 1 c. whipping cream 2 egg whites 3 c. sugar 2 tbsp. pulverized sugar 1 qt. canned apricots Scald milk, add sugar and salt. Cool, add whipped cream and strained apricots pulp. Freeze until mushy. Beat egg whites and pulverized sugar. Pour into freezer with other ingredients and freeze again. — Mrs. Bessy Beal. ORANGE SHERBET 2 qt. milk 1 pt. cream 1V2 c. sugar 1 egg 3 oranges 'juice and rinds) 1 lemon (juice and rinds) — Lucy H. Ostler. HUCKLEBERRY ICE 4 c. water Juice of 2 lemons 2 c. sugar Juice of 2 oranges 3 c. huckleberry juice Make a syrup of sugar and water and boil 10 minutes. Add fruit juice and freeze. Other fruit juices may be used. PEACH ICE CREAM 2 c. milk 1 c. sugar 2 sliced peaches (put through colander) Add the sugar to the peaches and let stand in cool place for a while. IV2 c. cream, whip well and add the milk. Add the milk and cream to the peaches and freeze. Peach or apricot jam may be used instead of the fresh fruit. — Mrs. J. L. Winmill. REXBURG, IDAHO BLACKFOOT, IDAHO p^owles-^aclc [jo -Good ClotHes — IDAHO FALLS, IDAHO POCATELLO, IDAHO You Can't Go Wrong —At The — COMMERCIAL GRILL i RICHMAN'S Independent Grocery f —For— : ? ! QUALITY & SERVICE