The Wilson cook book

1 cup molasses 1 teaspoon Royal baking powder 14 cup sugar Pinch of salt 1 teaspoon ginger 21% cups flour 2 eggs 1 cup boiling water Mrs. FRANK ABBOTT. Lemon Sauce 1 egg 1 teaspoon cornstarch 4% cup sugar 1 tablespoon butter 1 lemon (grated rind and juice) 144 cup boiling water Cook until it thickens. Serve hot. Hard Sauce Cream together butter and sugar; add a little very thick cream; flavor to taste. Serve with any hot dessert needing a rich sauce. Banana Pudding 1 small box vanilla wafers 1 pt. boiled custard 4 bananas Sections from 1 orange Put layer of crumbled wafers, then bananas and oranges, pour over custard, top with whipped cream, chill and serve. Ice-Box Pudding 1 cake Baker’s sweet chocolate 6 tablespoons sugar (1% Ib.) 4 eggs 4 tablespoons water 13 lb. lady fingers Add water to chocolate and melt in double boiler—stir until smooth. Beat sugar into egg yolks well, and add melted chocolate. Beat egg whites stiff and mix all together—flavor with vanilla. Split lady fingers lengthwise. Line a casserole with waxed paper and lady fingers and pour in half of mixture. Puta layer of lady fingers over top and pour on rest of mixture. Put in refrigerator to harden. Turn out and cover with whipped cream when ready to serve. Boston Cream Puffs 1% cup butter 1 cup sifted flour 1 cup boiling water 4 small or 3 large eggs 4 teaspoon salt Put butter in saucepan, add water, bring to boiling point, and gradually add flour and salt, stirring constantly. When mixture leaves the sides of the pan, take from fire, and break one egg at time into mixture, beating thoroughly between each addition of the eggs. Let cool somewhat, and drop by spoonfuls on greased baking sheet. Bake in hot oven thirty minutes, or until light and dry when lifted from pan. Unless well done they will shrivel as they cool. It is a good plan to leave puffs in the oven with door open for ten minutes after they seem done. With a sharp knife cut a slit in side and by means of pastry bag or a small spoon fill with English cream filling. THE WILSON COOK BOOK 119 Strawberry Short Cake 2 cups flour 1% to % cup milk 3 teaspoons baking powder Melted butter and sugar 14 teaspoon salt 1 qt. strawberries 2 tablespoons sugar Cream 2 tablespoons butter 4 tablespoons shortening Sift flour, measure and add baking powder, salt and sugar, and sift together. Add butter and shortening, and cut in fine. Add milk to make soft dough. Knead lightly and roll dough % inch thick. Cut into rounds. Place % the rounds on cookie sheet, brush with butter and sprinkle with sugar. Bake. Serve while warm with crushed berries slightly sweetened and whipped cream if desired. Layers of cold plain cake may be used with strawberries and cream instead of the hot crusts. Orange Ice Box Cake 2 cups of sugar 2 tablespoons Knox gelatine— 1 cup of sugar (one envelope) 3 oranges, juice (pulped, Juice of 1 lemon strained ) 1% cup of cold water 2 cups whipped cream—% pint 14% pound of marshmallows 44 cup pecans 24 day-old lady fingers Boil sugar and water for 20 minutes. Have gelatine soaking in 14% cup of water then add gelatine, lemon juice, and orange juice. Chill. When it begins to thicken, beat until light and frosty, whip cream and add to mixture also chipped up marshmallows, beat thoroughly, add one tablespoon cherry juice and chip some cherries in the cake, save half to garnish, Cut ladyfingers to make stand, what is left crumble. Line the pan with ladyfingers, cut oil paper to fit bottom of pan, put layer of crumbled ladyfingers, then nuts then cream mixture about half more ladyfingers (crumbled) and then nuts then remainder of mixture then another layer of ladyfingers, nuts, and cherries. Mrs. FRANK H. LEE. AMOUNTS REQUIRED FOR SERVING 50 PLATES