Trinity cook book

One-half pound peppermint candy dissolved in one pint milk, one pint cream, two quarts custard made of three eggs and one cup of sugar. Mix and freeze. —MRS. W. T. DENT. ICE BOX DESSERT Cream one-half pound of sweet butter, then beat in gradually one cup of sifted confectioner's sugar. Add to this six egg yolks, one at a time beating each in well. To this add the flavoring and fold in the stiffly beaten egg whites. Cover the bottom of mold or loaf pan with layer of sponge cake cut in one-half or one inch thickness or Lady Fingers if preferred. Place over this a layer of the dessert mixture then another of the cake and so on until mold is filled. The top layer may be either cake or the dessert mixture. Leave in Ice Box 24 hours. Turn out on plate and cut in slices. This may be served with whipped cream if desired. —MRS. C. M. KIRKBRIDE. SHERBERT Three pints of boiling water, three scant cups of white sugar, four lemons, four oranges, six bananas, white of an egg, two tablespoons of swansdown ( 68 ) Your HATS and COATS for Ladies, Misses, Children New creations shown daily — Hats remodeled or made to order HORNE'S Retail Department, 17 W. Church Ave., Roanoke, Va. flour. Put water on to boil, mix sugar and flour together well, then run them through sifter. Mix flour and sugar with boiling water and let it boil, set off to get cold, then mix fruit with it. After it is most frozen add white of one egg. —MRS. SAM HAIRSTON. PINEAPPLE FLUFF One can cube pineapple (or one small ripe pineapple), ten cents worth of marshmallows, one-half pint of cream. If fresh pineapple is used, cut in dice or very small pieces, early in the morning, cover with sugar and let stand on ice until ready to serve, then add the marshmallows which have been cut into small pieces and the cream whipped with a little sugar. Serve immediately. MARSHMALLOW PUDDING Beat the whites of four eggs until stiff. Stir into them two tablespoons of gelatine dissolved in one-half cup of hot water. Add one-half cup of cold water and one cup of sugar. Beat well. Divide into three equal parts and color one part pink and one part with melted chocolate, add one cup of almonds and pour in mould in layers. Serve with whipped cream. CHARLOTTE RUSSE Soak half box of gelatine in one-half pint of cold milk, then dissolve in one-half pint of hot milk. Whip one pint of cream, add one-half cup of sugar and flavor to taste. Line dish with thin slices of sponge cake; mix gelatine and whipped cream together, pour in dish and set in a cold place. Before serving, whip half pint of thick cream, mound on top of russe. Flavor with almond flavoring, the russe with vanilla. Garnish with Maraschino or candied cherries. MARSHMALLOW PUDDING After soaking a pound of fresh marshmallows in a teacup of sherry, stir them into a quart of stiffly whipped cream, add a good tablespoonful of thoroughly dissolved gelatine. Stir this all lightly together, sweetening to taste. Pour into a bowl from which to serve and set on ice to harden. Garnish with whole marshmallows and candied cherries. ( 69 ) CHARLOTTE RUSSE