Two hundred tested recipes

Three qts. water, 6 well beaten eggs, sugar to suit taste, 3 slices of chopped left over pineapple and the syrup from pineapple, juice of 2 lemons and grated rinds, left over maraschino cherries chopped up, also syrup from these; one left over orange; mix all together, freeze hard and pack. Serve with cherry on top. (Original. ) iSeries brgecd lk Rt Ee Es STRAWBERRY ICE CREAM _ Two boxes strawberries, I cup sugar, 2% cups Bor- den’s Eagle Brand Condensed Milk, 2% cups water, 2 tablespoonsful flour, % teaspoonful salt. Hull and crush strawberries, cover with sugar, let stand 1 hour, wash and run through strainer. Cook milk, water, flour and salt until smooth and slightly thickened. Cool and freeze to a mush, add fruit, and finish freez- ing. Yield 2 quarts. 77 ENOX GELATINE comes in two packages—PLAIN and ACIDU- LATED (Lemon Flavor). GRAPE JUICE SHERBET soak Y% envelope gelatine in 1% cup cold water 5 minutes. Make a syrup by boiling I cup sugar and 14%4 cups boiling water ten minutes and add I pint grape juice, 4 tablespoonfuls lemon ‘juice, 1/, cup Oraneeriuice nena beeze CARAMEL ICE CREAM One quart cream, 2 cups milk, 1 1/, cups sugar, I egg, I tablespoon flour, 4% teaspoon salt, 1%4 table- spoons vanilla. Prepare same asmvyaniliayice scream, using 14 sugar in cutard; remaining 4% carmelize, and add lowly to hot custard. COFFEE MARSHMALLOW CREAM Two cups strong boiling coffee, 2 taplespoonfuls granulated gelatine, 2 tablespoonfuls cold water, 3 tablespoonsful sugar, % cup Borden’s Eagle Brand Condensed Milk plus % cup water, % teaspoonful vanilla, 1% cup marshmallows. Soak gelatine in the cold water until soft. Add coffee and stir until gela- tine is dissolved. Add other ingredients. Add marsh- mallows just before chilling; chill and serve; marsh- mallows may be omitted from this recipe. 78 The KNOX ACIDULATED package contains flavoring and color- ing. WE THREE SHERBET Three pints water, whites of 3 eggs, 3 cups sugar, 3 oranges, 3 lemons, 3 bananas; crush fruit fine, beat whites of eggs; mix all together and freeze. VERS Some Cox, Y, [In recipes calling for brandy or wine, grape juice, or other fruit juices may be substituted. ] 79 XI EGGS AND CHEESE “Immense reduction in eggs—only one shilling each! !”—Charles Reade. “Digestive cheese and fruit there sure will be.” —Ben Johnson. EGGS The most delicate way of preparing eggs is by pour- ing over them boiling water and letting them stand 15 minutes closely covered. OMELETTE WITH PEAS AND TOMATOES To the beaten yolks of 8 eggs add 8 tablespoonsful sweet milk. Season with salt; add well beaten whites and cook in omelette pan. Have ready the following: I can green peas cooked thoroughly done, I can of tomatoes thoroughly mashed and hot. Mix; place omelette on large platter and pour mixture around. Serve immediately. Can of mushrooms may be used with above it desired.) MRS) ReGaASs hii CHEESE FOAM One egg, I cup cheese (cut up), I cup bread crumbs, I cup milk, little red pepper (tiny dash), little salt, mustard, and pepper, little soda (pinch). Pour milk on crumbs, add cheese and stir. MISS MAY WHITE. 80 KNOX GELATINE is GUARANTEED to please or money back. - CHEESE SOUFFLE Two tablespoons butter, 1 heaping tablespoon flour, 34 cup milk, I cup grated cheese, 3 eggs % teaspoon salt, a dash of cayenne pepper. Put the butter in a sauce- pan; when melted add flour and stir until smooth, but not brown. Add milk and seasoning and cock ten minutes. Add yolks of eggs well beaten, and cheese. Set aside to cool; when cold add whites of eggs beat- en to a stiff froth. Pour in buttered dish and bake 25 minutes. (Serve at once. MRS. R. Ly BROWN. RING TURN DIDDY