The school kitchen textbook

The white of one egg and an equal amount of cold water, flavored with one teaspoon of lemon or vanilla. Beat until mixed thoroughly, then beat in confectioner's sugar, sifted, until the dough is stiff enough to mould. Break off pieces the size of a nutmeg, roll them in the palm of the hands until smooth and round. Press the halved walnut-meats on each side, letting the cream show slightly between the meats. One egg will require about one and one-fourth pounds of sugar. Recipe, No. 13. Creamed Dates, Almonds, etc. Stone the dates and shell the almonds. Make the sugar dough as directed for creamed walnuts. Put a ball of the dough into the center of the date and cover the almonds v/ith the dough. Creamed nut-cakes may be prepared by stirring the chopped nuts into the dough. Press it out into a flat sheet three fourths of an inch thick ; then cut in inch squares. Recipe, No. 14. Egg-nog Beat the yolk of one egg, add one tablespoon sugar and beat till creamy. Add one half cup of milk. Beat the white of the egg till foamy (but not stiff and dry) and stir it in lightly. Recipe, No. 15. Fruit Salad in Lemon Cups Allow one half a lemon for each serving and select such as are fine and uniform in size. Use equal portions of cherries, strawberries, and bananas, if made in summer, or of peaches, plums, and grapes, if in September. Cut off a thin slice from each end of the lemon so it will stand upright, cut in halves, and scoop out the juice and pulp and all the inner membranes, and strain the juice. Stone the cherries and halve them. Hull and clean the berries, cut them in halves, and remove the surplus seeds. Cut the bananas of the same size as the others and mix all together. If late fruits are NATURAL FOODS 97 used, peel peaches and plums and cut small ; skin and seed the grapes. Put a shake of salt and a generous sprinkling of sugar over each layer and the strained lemon juice over the whole. Let it stand in a cold place until the sugar is dissolved. Then fill the lemon cups with the mixture and put a tiny tip of fresh, crisp water-cress on the top. Cut some blocks of bread, one inch thick, two wide, and about four long; hollow the centers enough to hold the cups, and cut the ends in thin slices nearly through, leaving just enough so they can be pulled off easily while eating the contents of the cups. Recipe, No. 16. Peach or Strawberry Whip Stir one cup of clear strawberry juice or of peach pulp into one pint of thick double cream ; add one cup of powdered sugar and whip till stiff ; then add beaten whites of two eggs and continue beating till very stiff. Turn into a deep glass dish and garnish with large whole berries or halved peaches. Ice Cream Some cooked foods and combinations of uncooked foods are more palatable when cold, especially in hot weather. These foods may be made very cold by freezing and they are called ice creams and water ices. Ice creams are mixtures of cream, milk, eggs, sugar, and flavoring. Waterices or sherbets are mixtures of water, fruit-juice, and sugar. The Freezer, A patent freezer is a convenient article to have but it is not a necessity. A small quantity of cream may be frozen in a covered can or pail that is water tight by surrounding it with three parts of crushed ice and one part of coarse salt, and stirring it frequently.