The Williamston cook book

cream. Line an oblong, flat dish with rolled Graham crackers and pour in the pineapple-cream mixture. Cover with a thin layer of crackers and chill. \ Mrs. Charlie Roebuck. a GRAPE FLUFF WITH LEMON SAUCE (Makes 6 servings) 14 cup sugar Grated rind of 1 lemon 3 tablespoons cornstarch 3 tablespoons lemon juice 4 teaspoon salt 1 cup grape juice 2 eggs, separated 34 cup water Combine sugar, cornstarch and salt in medium-size saucepan. Beat egg yolks slightly in small bowl; stir in lemon rind and juice, grape juice, and water; blend into sugar mixture. Bring to boiling over low heat, stirring constantly. Simmer gently 5 minutes, stirring often, or until thick and clear. Remove from heat. Beat egg whites until stiff but not dry in medium-size bowl. Pour cooked pudding mixture slowly over egg whites, folding over and over until well blended. Chill before serving. Serve with Lemon Sauce. CREAM PUFFS 14 cup butter 4 eggs 1 cup boiling water 1 cup flour Put butter and water in pan on stove and as soon as boiling point is reached add flour all at once and stir vigorously. Remove from fire as soon as mixed and add unbeaten eggs, one at a time, beating well between the addition of eggs. Drop by spoonsful on a buttered sheet 1½ inches apart shaping with handle of spoon as nearly circular as possible, having mixture slightly piled in center. Bake 30 minutes in moderate oven. With a sharp knife make a cut in each large enough to admit cream filling. This makes 18 small cream cakes. If removed from oven before being thoroughly done they will fall. If in doubt, take one from oven and if it does not fall the others are all right. Filling % cup sugar 2 cups scalded milk | 1/3 cup flour Little almond and vanilla 1½ tsp. salt extract 2 eggs Mix dry ingredients, add eggs slightly beaten, and pour on gradually the scalded milk. Cook 15 minutes in double boiler, stirring constantly until thickened, afterwards occasionally. Cool and flavor and fill cavities in puffs. Mrs. F. S. Isler, La Grange, N. C. ICE CREAM 1 cup whole milk. Heat milk and dissolve 16 marshmallows. Cool and add 1 cup evaporated milk whipped. Flavor. Stir once while freezing. Mrs. D. M. Roberson. ICE CREAM BASE 1 quart milk 1/3 cup flour 2 cups sugar ½ tsp. salt Scald milk in double boiler. Mix dry ingredients and add to milk. Cook 20 minutes, stirring frequently. Cool and store in refrigerator until needed. Mrs. Edwin Holding. CHOCOLATE ICE CREAM 3 tbsps. cocoa 1 cup sweet milk or water ½ cup sugar 1 scans Pet milk 1 tbsp. corn starch Heat and add 8 marshmallows to dissolve. Cool and pour in refrigerator tray and freeze. Mrs. Will Partin. COFFEE ICE CREAM 1 pkg. chocolate pudding coffee 1% cups milk Y% cup sugar 1% cup double strength 1 cup cream ... whipped Prepare chocolate pudding as directed on pkg, using 1% cups milk and % cup double strength coffee. Remove from heat. Add sugar. -Stir until dissolved. Cool, stirring occasionally. Add sugar. Stir until dissolved. Cool, stirring occasionally. Fold in whipped cream. Pour into refrigerator tray. Freeze partially, whip, then freeze firm ... about 3-4 hours. Makes 1% pints. Mrs. R. Vernon Bunting. PINEAPPLE ICE CREAM 1 can No. 2 crushed pine- 2 tbsps. lemon juice apple 2 egg whites 14 cup water Pinch of salt 34 cup sugar 1 cup whipping cream Drain juice from can, add water and sugar to juice, and cook at slow boil for 10 minutes. Take from stove, add lemon juice and crushed pineapple. Cool mixture and freeze in tray. (This can be done the night before.) Remove from ice box, add stiffly beaten whites of eggs, pinch of salt, and cup of whipped cream. Beat all together and return to tray. Freeze and serve. Mrs. Elbert Peel. FRUIT DELIGHT