NO. 34. COFFEE ICE CREAM. M. F. B., 764 Towne avenue, Los Angeles.— One quart cream, one and one-half cups milk, one-third cup coffee, one and one-fourth cups sugar, one- fourth teaspoon salt, yolks of four eggs✪ Coffee Ice Cream. Scald the milk with the coffee, add one cup sugar; mix yolks of eggs with one-fourth cup sugar, add salt; combine mixtures. Cook over hot water until thickened, add one cup cream and let stand in warm place twenty-five min- utes. Then cool and add remaining cream and strain through cheesecloth. Freeze. When hard enough, take out the dasher and let stand an hour to ripen. NO. 35. COMPOTE OF DATES. Miss C. Hernstein, 2302 Budlon? avenue, Los Angeles.— To a pound of stoned dates take one cup of sugar and two cups of water; put water and sugar in a boiler; let cook three minutes; put dates in and set on back of stove for one hour; add a little vanilla, one-half glass of sherry, also some nuts cut up✪ Compote of Dates; let cool. Serve cold with whipped cream. (This is very rich and delicious.) NO. 36. CORN MEAL SOUFFLE. Mrs. A. L. Parsons, Betteravia, Oal.^Scald one-quar- ter pint corn meal or germea with one pint boiling milk. Allow to cook two or three min-' utes. When cool, add one tablespoonful sugar, one tablespoonful meilted butter, one teaspoon- ful salt and the yolks (well beaten) of four eggs✪ Corn Meal Souffle. Lastly, add the stiffly-beaten whites. Bake in a well-buttered pan in a rather quick oven one-half hour. This may be served as a dessert with the addition of a sweet sauce. NO. 37. CRANBERRY SHERBET. Mrs. E. H. Williams, 120 East Fern avenue, Redlands, Cal.— One quart cranberries, one pound sugar, one quart water, juice of one lemon✪ Cranberry Sherbet. Cook the berries till soft, strain through a sieve. Place on fire again, adding sugar and juice of lemon; boil fifteen minutes. When cool, put In freezer. NO. 38. CRYSTALLIZED FIGS. Mrs. Nel- lie B. Stewart, 1417 East Twenty-first street, Los Angeles.— Wash white Pacific or Smyrna figs, put in sauce pan, cover with water and boil until they lose their green color. Have a heavy syrup ready, skim the figs into it, cook slowly until the skin looks clear. Set them away, in the syrup, until the following morning; then put on ntove, reheat slowly to boiling point, cook a short time; then allow them to cool in the syrup, leaving them in it until the next morning. Pick out and dry on platters, changing, as the eyrup runs out. 72 COOKING AND OTHER RECIPES. to dry platters. They can be dried about the stove or in the sun, covered by wire screen cover. It is better to do a few at a time, enough to make only one layer in the pan in which they are scalded— say two or three pounds. To keep them from molding after they are dry, scatter powdered sugar✪ Crystallized Figs freely over tbem, shake them in a basin gently and put them in self -sealers. They are excellent minced and put in plain puddings, also in any kind of cake, fruit cake or plain. NO. 39. DIVINITY CANDY. Mrs. C. C. Hall, Hollywood.— One pint golden drip syrup, one pint sweet milk, one cup granulated sugar, butter size of a walnut✪ Divinity Candy. Boil until a soft ball can be made. Remove from fire and whip until it is creamy, then pour over one-half pound of shelled California English walnuts.

AI-modernized reading of the original text

NO. 34. COFFEE ICE CREAM. M. F. B., 764 Towne avenue, Los Angeles.— One quart cream, one and one-half cups milk, one-third cup coffee, one and one-fourth cups sugar, onefourth teaspoon salt, yolks of four eggs. Scald the milk with the coffee, add one cup sugar; mix yolks of eggs with one-fourth cup sugar, add salt; combine mixtures. Cook over hot water until thickened, add one cup cream and let stand in warm place twenty-five minutes. Then cool and add remaining cream and strain through cheesecloth. Freeze. When hard enough, take out the dasher and let stand an hour to ripen. NO. 35. COMPOTE OF DATES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— To a pound of stoned dates take one cup of sugar and two cups of water; put water and sugar in a boiler; let cook three minutes; put dates in and set on back of stove for one hour; add a little vanilla, one-half glass of sherry, also some nuts cut up; let cool. Serve cold with whipped cream. (This is very rich and delicious.) NO. 36. CORN MEAL SOUFFLE. Mrs. A. L. Parsons, Betteravia, Cal.— Scald one-quarter pint corn meal or germea with one pint boiling milk. Allow to cook two or three min-' utes. When cool, add one tablespoonful sugar, one tablespoonful meilted butter, one teaspoonful salt and the yolks (well beaten) of four eggs. Lastly, add the stiffly-beaten whites. Bake in a well-buttered pan in a rather quick oven one-half hour. This may be served as a dessert with the addition of a sweet sauce. NO. 37. CRANBERRY SHERBET. Mrs. E. H. Williams, 120 East Fern avenue, Redlands, Cal.— One quart cranberries, one pound sugar, one quart water, juice of one lemon. Cook the berries till soft, strain through a sieve. Place on fire again, adding sugar and juice of lemon; boil fifteen minutes. When cool, put In freezer. NO. 38. CRYSTALLIZED FIGS. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.— Wash white Pacific or Smyrna figs, put in sauce pan, cover with water and boil until they lose their green color. Have a heavy syrup ready, skim the figs into it, cook slowly until the skin looks clear. Set them away, in the syrup, until the following morning; then put on ntove, reheat slowly to boiling point, cook a short time; then allow them to cool in the syrup, leaving them in it until the next morning. Pick out and dry on platters, changing, as the eyrup runs out. to dry platters. They can be dried about the stove or in the sun, covered by wire screen cover. It is better to do a few at a time, enough to make only one layer in the pan in which they are scalded— say two or three pounds. To keep them from molding after they are dry, scatter powdered sugar freely over them, shake them in a basin gently and put them in self-sealers. They are excellent minced and put in plain puddings, also in any kind of cake, fruit cake or plain. NO. 39. DIVINITY CANDY. Mrs. C. C. Hall, Hollywood.— One pint golden drip syrup, one pint sweet milk, one cup granulated sugar, butter size of a walnut. Boil until a soft ball can be made. Remove from fire and whip until it is creamy, then pour over one-half pound of shelled California English walnuts.

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Coffee Ice CreamCompote of DatesCorn Meal SouffleCranberry SherbetCrystallized FigsDivinity Candy

The Times cook book, no. 2