The Wilson cook book

Dissolve gelatine in cold water, then add boiling water, sugar and chopped marshmallows—stir well and set aside to cool. Crush macaroons fine, cut cherries and nuts—whip cream and combine ingredients. Flavor with brandy or sherry. Place in individual glasses to congeal. Serve with whipped cream topped with a cherry. Mrs. W. M. WELLS. Jellied Apples 10 tart apples 2 cups sugar 1 cup water 14 teaspoon cake coloring Peel and core apples. Dissolve sugar in water, add cake coloring and cook to a syrup (boiling about 15 minutes). Put apples in syrup (half at the time) and cook in deep vessel on top of stove, dipping syrup up over apples all the while. When done enough to stick with fork, take from vessel, When all apples are tender put on flat pan, pour over the thick syrup and slip in oven to dry (not over 10 minutes). Mrs. C. E. Moore. Cup Custard Two cups milk 6 eggs % cup sugar Y% teaspoon salt Beat eggs, stir in sugar and salt, then hot milk (slowly). When sugar has dissolved pour into cups (about six) and add nutmeg or vanilla to flavor. Place cups in pan of hot water and bake in moderate oven until point of knife inserted in custard comes clean. Do not let water boil. EVELYN H. WELFARE. Chocolate Waffles 1% cup shortening 34 cup sugar 2 eggs 1 teaspoon vanilla 1% cups flour 1 teaspoon baking powder 6 tablespoons cocoa % teaspoon cinnamon 4% teaspoon salt % cup milk Cream shortening, add sugar slowly, add beaten eggs, flavoring and all dry ingredients sifted together, alternately with milk. Bake on hot, wellgreased (if electric iron is used, do not grease) waffle iron. English Plum Pudding lb. beef suet lb. sugar lb. bread crumbs (grated) lb. raisins (seeded ) lb. currants (washed and dried ) 14 lb. citron (chopped) 1% lb. dried figs 1 teaspoon salt (level) 8 eggs 1 teaspoon brandy 1% pt. wine Grated rind of lemon 1 grated nutmeg 2 tablespoons cinnamon 1% tablespoon mace Flour fruit, beat eggs separately, mix alternately, fruit and suet, stir thoroughly. Steam 3 hours in greased molds. Mrs. E. G. RAWLINGS. Spanish Cream 1 envelope Knox gelatine 144 cup sugar (scant) 3 cups milk 34 teaspoon salt 3 eggs 1 teaspoon vanilla Soak the gelatine in the milk 10 minutes. Place over hot water and when gelatine is dissolved, add sugar. Pour slowly on the yolks of the eggs slightly beaten, return to double boiler and cook until thickened somewhat, stirring constantly. Remove from stove and add salt and flavoring, then add whites of eggs beaten stiff. Turn into one large or individual molds, first dipped in cold water, and place in ice box. (This will separate and form a jelly on the bottom and custard on top). If desired, serve with whipped cream, or sliced oranges or other fruit. A cup of orange juice may be substituted for one cup of the milk, adding it after removing custard from stove. Frozen Pineapple Pudding 3 egg yolks % cup crushed macaroons 1 cup milk 34 cup sugar 2 teaspoons vanilla 14 cup chopped almonds 3 tablespoons brandy 14% cups whipping cream 14 teaspoon salt 1 No. 2 can crushed pineapple Make custard of egg yolks, milk, and sugar. Cool. Add crushed macaroons and flavoring. Fold in whipped cream and stiffly beaten egg whites to which salt has been added. Fold in the pineapple and chopped almonds. Place in freezing tray and freeze. Grape Nut Baked Custard 4 eggs 4 cups milk 42 cup sugar vanilla ¥% teaspoon salt 24 cup grapenuts Combine eggs slightly beaten with sugar, and salt. Add milk, scalded, and mix thoroughly. Add vanilla. Mix Grape-Nuts in, and pour in baking dish or pan. Place baking dish in shallow pan of water and bake until knife inserted comes out clean. (325° F.). Serve plain or with cream. Serves 8. Mrs. J. B. RELISHA Molasses Pudding 14 cup butter 2 teaspoons soda