The Warrenton cook book

1 pt. whiing cream 1 t. vanilla - egg Yc. each crystalized cherries, lf, pt. milk pineapple, and pecans, 1 t. Knox gelatine chopped 34 c. Sugar Heat milk in double boiler. Beat egg and sugar lightly and add to hot milk. Dissolve gelatine in a little water and add to custard. When cold add cream whipped, vanilla, nuts, and fruits. Put in molds and chill thoroughly before serving. —Mrs. W. R. LANCASTER , PoAcHED Eaa DESSERT / Place a slice of white cake upon a salad plate, pour a little white wine over cake. Spread sweetened whipped cream in a rough circle upon the cake. In the center of the cream place one half of a canned apricot, pit-side down. Dust a little cocoa very lightly over all to give the appearance of pepper and you have a clever imitation of a poached egg on toast. —Mrs. M. P. BuRWELL, Sr. LIME SHERBET Juice and grated rind of 1 qt. fresh sweet milk 2 lemons 1 pkg. lime flavored gelatine 114% c. sugar 1 c. boiling water Pour boiling water over gelatine, add sugar and stir until dissolved. Add lemon juice and grated rind. When cool add milk slowly, stir until thoroughly mixed. Place in freezing tray. When half frozen, beat or stir well and continue to freeze. —Mrs. H. A. MosELEY LEMON DAINTY 3 T. shortening 2 c. flour 1 t. salt 2 ege yolks 3, cc. Sugar 1c. milk Juice and grated rind 1 lemon 2 egg whites stiffly beaten Combine shortening, salt, sugar, and flour and mix well. Add egg yolks, milk, lemon juice and rind. Beat with rotary egg beater until smooth. Fold in beaten egg whites. Pour into baking dish greased with shortening. Set in pan of hot water and bake in moderate over (350° F.) about 45 minutes. Serve warm. Serves six. —Mrs. J. A. DAMERON GRAHAM CRACKER PUDDING 3 eggs (separated) 1 c. broken nut meats 1 c. cold water 1 t. baking powder 14% c. sugar Pinch salt 2 cc. graham cracker crumbs Mix yolks, water, sugar, graham crackers, and nuts, Add stiffly beaten whites and salt. Pour into greased baking dish. Set in pan of hot water and bake in moderate (350°) oven about 35 minutes. Serve with whipped cream. pp —Mrs. Tom HAWKINS PINEAPPLE UpsIbE Down CAKE l, c. shortening canned pineapple 1 c. sugar 2 c. sifted flour 2 eggs 2 t. baking powder 34 ¢. pineapple syrup from %, t. salt Cream shortening and sugar. Add well beaten eggs. Add dry ingredients, sifted together, alternately with pineapple syrup. 4 T. butter Drained crushed pineapple from No. 2 can 1 c. brown sugar Simmer together in 9-inch skillet the butter and brown sugar. Spread pineapple on this mixture. Pour batter over all. Bake in moderate oven (350°) about 50 minutes. Turn out at once. Serve warm with caramel Sauce and whipped cream. —-Mrs. J. EK. BANZET CHOCOLATE SPONGE 1 T. granulated gelatine 4 c. Sugar % c. cold water 4 T. cocoa 3 eges (separated) %, ¢c. boiling water 1 t. vanilla | Soak gelatine in cold water. Dissolve sugar and cocoa in boiling water, add gelatine (if not thoroughly dissolved let it stand over hot water). Beat egg yolk until lemon color and egg whites until stiff. Mix together and add chocolate mixture and vanilla. Pour into wet mold and let congeal. Serve with whipped cream. —MRS. J. E. BANZEE BosTon CREAM PIE Filling 43 C. Sugar 2 egg yolks % c. flour tea eavanilla I, t. salt 1 c. cream whipped 1 c. milk (Cream may be omitted) Scald milk in double boiler. Mix together sugar, flour, and salt; add beaten egg yolks and vanilla. Add hot milk to the above mixture. Return to double boiler and cook until thick. When cool fold in Whipped cream. Split sponge or other cake layer and fill with this custard. Frosting Melt 142 oz. chocolate; cool. Boil half minute three tablespoons sugar and two tablespoons water. Cool to lukewarm and stir in cooled chocolate. When cool spread on top of cake. —Mrs. RuFus 8. JONES Yum Yum DATE LOAF