Superior cook book

Mix a rounding tablespoonful of Dousnum's Best Patent flour with half a cupful of sugarr: add hastily half a pint of boiling water: boil foi- a moment and pour, while hot, into 1 egg well beaten. Flavoring of any kind may be added to this sauce — the grated rind and juice of 1 lemon or orange or a suspicion of mace, with the juice of half a lemon and a teaspoonful of vanilla. Foamy Sauce. Wash and beat to a cream half a pound of butter: add gradually 1 cupful of powdered sugar, and, one at a time the yolks of 3 eggs. When very light add a gill of boiling water and stir over hot water until the mixture thickens: then take from the fin' and add 8 tablespoonfuls of orange juice or other fiavoring. Or add nutmeg and a little lemon juice. Nun's Butter. Wash, by pressing under water, a quarter of a pound of butter: l)eat to a cream and add gradually half a pound of powdered sugar. When wvy light drop in the unbeaten white of 1 egg, beat for o minutes, add tl;c second white and beat for o minutes again. Put the mixture in the serving-dish, dust it with grated nutmeg and stand on the ice. GERRETSON SILK CO log Wisconsin Street. MILWAUKJili. Exclusive Silks, Dress Goods and Suttmgs, WRITE FOR SAMPLES. Fancy and Frozen Desserts. "If sonu' t)ld and austere Pilgrim Came to earth awbile and stayed. Would he scowl 'cause modern victuals Are not like his mother made?" >it upon a cushion, and sew a fine seam And feed upon strawberries, sugar and cream. Mousse of Chestnut. With 14 lbs. of chestnut puree mix al)()iit <i6 ozs. of sugarliavored with vanilla; beat it well witli a sjxion until it is quite smooth, and tlien add o wineglassfuls of sweetened whipped cream. Pour the preparation into a dome-shaped mould previously buried in salted ice, cover the mould, solder its joints with flour and water paste, and keep it in the ice for an hour. When ready to s(M've, dip the mould in hot water, wipe, and turn the mousse out on a folded napkin. "OscAU," of Waldorf Astoria. Snow Dessert Soak 1 1/2 cups of gelatine in 1 1/2 cup ol' cohl water; ])our on 1 cup of boiling water and stir until entirely dissolved ; add 1 cup sugar and 4 tablespoons lemon juice. Strain the mixture and set away to cool. When it has become quite firm, )beat it until white and frothy, then stir in the whites of 3 eggs that have been beaten stitf. ]\[onld in any form desired. This dessert may he served with a custard made of a pint of milk, the yolks of 6 eggs, 4 level teaspoons of sugar and I/2 teaspoon of lemon flavoring, or a lemon jelly colored red and piled in spoonfuls around the snow makes a very attractive dish. " Mijs. J. X. St. Clair. Sponge Cream Dessert. One pt. milk, 3 tablespoons gelatine, 5 tablespoons sugar, 3 eggs. Put gelatine in cold milk and let stand for a while; ])ut on stove and bring milk to the boiling point, then add sugar and yolks of eggs, which have been well beaten together. Remove from fire ami stir in whites of eggs, which have been beaten stiff. Add a jiincji of salt and flavor to suit, and ])our into small moulds. Serve with cream. d/KS. T. F. Cole, Duluth. A Favorite Dessert.