The Wilson cook book

1 square chocolate, melted 1 cup sugar 1 tablespoon butter 2 tablespoons corn syrup 1/2 cup boiling water Mix melted chocolate with butter. Add water, sugar, and syrup. Let boil for about two minutes, remove from fire and add one-half teaspoon vanilla and pinch of salt. Serve over a nut ice cream. Chocolate Cream 1 large can evaporated milk 1 small can chocolate syrup Sugar and vanilla to taste Put milk in pan in freezing unit. When slightly frozen, remove and whip. Add chocolate syrup, vanilla and sugar and mix well. Return to freezing unit. When partly frozen, beat well till smooth and not icy. No more whipping is necessary before serving. Mrs. Geo. WARREN. Orange Cream Sherbet 2 cups boiling water 11% cups orange juice 1% cups sugar 1 pint heavy cream Grated rind of 2 oranges % cup sugar 1 cup lemon juice 2 eggs Dissolve sugar in boiling water, add orange rind, lemon juice, and orange juice. Freeze to mush. Beat cream until stiff and add sugar and salt. Beat egg yolks until thick and lemon colored and whites until stiff, and add to cream. Turn into frozen mixture and continue the freezing. Mrs. W. T. LAMM, JR. 80 THE WILSON Cook Book Lemon Sherbet 2 cups sugar Pinch salt %, cup lemon juice Grated rind of 1 lemon 1 quart sweet milk Pour lemon juice over sugar and let stand over night. Add grated rind, stir in milk and freeze. Best frozen in crank freezer but good when made in electric refrigerator. Mrs. Henry Moss. -Peppermint Ice Cream Dissolve one package (five cents) of peppermint sticks in 1 pint of milk. Add % pint whipped cream and freeze. Stir occasionally. Mrs. CHAS. McLEAN. Grape Ice Cream 1 pint cream 30 marshmallows 1 glass juice Melt marshmallows in juice. Cool. Whip cream and mix. Chill. Caramel Ice Cream 1144 quarts milk 7 eggs 2 cups sugar 14% pints cream 1 teaspoon vanilla Stir sugar constantly in a shallow pan until it comes to a syrup, using a very low flame. Have milk at boiling point in double boiler, and add slowly to syrup. Pour in double boiler and add well beaten eggs. Let cook until it thickens. Strain. It is better to cook this custard the day before and keep in refrigerator. Then add vanilla, cream whipped nearly stiff. Freeze. Mrs. H. B. RUFFIN. Combination Sherbet 2 lemons 2 cups water 2 oranges 2 cups sugar ‘ 2 bananas 2 egg whites Mix all ingredients except egg whites. Freeze. When half frozen, add stiffly beaten egg whites. Mrs. Cecin HUTCHERSON. COOKIES Nut Cookies 1144 sticks butter 4 tablespoons XXXX sugar 2 cups plain flour 2 tablespoons cold water 4 tablespoons sugar 1 cup pecans Mix sugar, butter, flour. Add water, vanilla and nuts. Roll in small balls and bake on greased cooky sheet. Orange Cookies 1 cup butter 1 teaspoon orange extract 2 cups sugar 3 tablespoons orange peel 3 eges 144 cup blanched chopped 3 cups flour almonds 1 teaspoon vanilla Cream butter and sugar, add eggs and flour and rest of ingredients. Store in waxed paper on ice over night. Slice and bake. Pecan Puffs 1 stick butter 1 cup crushed nuts 1 cup flour 1 teaspocn vanilla 2 tablespoons sugar Cream butter and sugar. Add flour, vanilla and nuts. Roll in small balls and cook in slow oven. When done, rofl in powdered sugar. (Makes about 35-40.) Mrs. R. L. BRINKLEY. Pound Cake Wafers 1% |b. butter ; 14 lb. flour % lb. sugar 2 eggs 14 teaspoon nutmeg Cream butter and sugar well. Sift together nutmeg and flour and add. Work in egg, making dough. Place on greased baking sheet allowing 1 teaspoonful for large wafer or % teaspoonful for small wafer. Pat in shape with floured teaspoon so wafers will spread more evenly in baking. Remove from pans as soon as done. They look like balls when put in pan. Don’t flatten. They flatten by oven heat. Makes 6 dozen small wafers. Mrs. J. C. EAGLES.