The Wilson cook book

Blanch almonds and split, cut pineapple and marshmallows in small pieces. Put into bowl and pour a little cream over it. Let stand in re- frigerator several hours, Whip cream and serve in parfait glasses. Mrs. N. VAN WALKER. Chocolate Waffles 1 cup sugar 2 teaspoons baking powder 1% cup butter v% teaspoon salt 2 eggs % cup milk 2 oz. chocolate 1% cups sifted flour Mix and cook as plain waffles. Serve with ice cream or whipped cream. Mrs. J. W. HARRELSON. Graham Cracker Pudding 1 lb. graham crackers 1 cup nuts 1 lb. dates % cup candied cherries % 1b. marshmallows Cream Put ingredients through food chopper. Turn into large bowl and mix well, add enough cream to make mixture moist enough to hold together. Shape into a roll about two and a half inches in diameter, wrap in wax paper and store in refrigerator to become firm. Cut in slices and serve with whipped cream. Apricot Snow 1 can apricots 1 pt. cream 1 envelope Knox gelatine % cup cold water 4 eggs Sugar to taste Soak gelatine in cold water (1-2 cup); add enough boiling water to make one pint in all. Beat egg whites and whip in cooled gelatine. Beat well and when mixture begins to thicken add apricots that have been sweetened and run through a sieve, and flavor with vanilla. Beat until it begins to thicken, then pour in molds and chill. Serve with highly flavored whipped cream. Mrs. STAFFORD PATTERSON. Charlotte Russe 1 pt. cream % box Knox gelatine 1 tea cup milk 1 egg white 1 tea cup sugar Milk 1 teaspoon vanilla Few lady fingers Moisten gelatine with milk then place on stove and stir until dissolved well. When cooled a little beat into the cream which has been whipped and sweetened. Add vanilla to taste and lastly the well beaten egg white. Line bow] with lady fingers, moisten with wine. Pour the cream mixture into bowl and let congeal. . Hawaiian Dessert 3/4 cup sugar . 1 teaspoon lemon extract 1% cups flour % teaspoon vanilla 3 teaspoons baking powder tg teaspoon salt 2 egg yolks | 4 tablespoons fat, melted % cup cold water Mix together sugar, flour and baking powder. Add the rest of the ingredients and beat for two minutes. Pour over pineapple ingredients placed in shallow, greased pan. THE WILSON Cook Book 117 Pineapple Ingredients % cup butter 1% cup broken walnuts 1 cup dark brown sugar 1 tablespoon lemon juice 22 cup diced pineapple Ya teaspoon salt Mix butter and sugar in a shallow baking pan, and set in warm place to melt. Add rest of ingredients and cover with cake batter. Unmold carefully, pineapple side up. Banana Fritters 1 pint of flour 1% cup sugar 3 heaping teaspoons baking 1 teaspoon salt powder 3 eggs whipped separately Thin to thick batter with sweet milk, add beaten yolks, then whites. Have bananas sliced through once long way, then cut each slice four times. Dip each cube banana in batter and fry in deep fat which has been tested with bread crumb or little batter. Wine Sauce 1 cup sugar 2 tablespoons flour 1% cups of water 1 pinch salt Cook until thickened then add one-half cup of wine. Lemon Jello Dessert 4 ege yolks 1 lemon (whole) grated % cup sugar Boil together until thick. 14 package lemon jello 1 cup boiling water Mix with above portion and let cool. Add 1 cup of whipped cream; then fold in egg whites which have been beaten with 4% cup sugar. Crumble 1 box vanilla wafers and line refrigerator tray, saving a little for top. Pour above mixture over crumbled wafers, then sprinkle rest of vanilla wafers on top. Place in ice box and Mrs. J. M. Horton. freeze. Angel Charlotte Russe 14 lb. almonds 1 rounded tablespoon Knox § stale macaroons gelatine 2 doz. marshmallows % cup cold water 21% doz. candied cherries 1 cup boiling water 1 pt. cream 1 cup sugar (scant)