FRUIT LOAF

One-half box granulated gelatine, dissolved in 1 cup hot water; stir until cool; 1 cup powdered sugar; a dash of salt; 1 pint of fresh red raspberries (canned may be used in winter) ; put through a sieve to remove the seeds; 1 cup cream, whipped very stiff; 3^ cup thinly sliced almonds (may be browned, if desired). Stir thoroughly and pour into 2-quart ice cream brick mold. Let harden on ice or out of doors in winter.

Maple Mousse for above recipe.

One-half box granulated gelatine, dissolved in 1 cup water as before. 1 cup maple syrup; a dash of salt; 1 cup whipped cream; 1 cup candied cherries and other candied fruit, if desired; 3^ cup pecans (broken or cut). Pineapples, peaches or strawberries may be substituted or added to the fruit loaf. When it is perfectly hard, add the maple mousse and place again on ice to harden or ripen. Dip in hot water as you would ice cream to remove. Place upside down on platter. Place pink rose spray on side to garnish. Serve on table by cutting slices and covering with whipped cream.

— Lena Keith Marsh.

Raspberry Sandwiches.

Cut sponge cake into pieces of suitable size for serving indi- vidually and split crosswise. Crush a box of red raspberries slightly; put berries between and above each layer; dust top thickly with powdered sugar and serve with cream.

— B. E. S.

Raspberry Charlotte Russe.

Cover 2}/2 teaspoons of gelatine with cold water to soak. Whip 1 pint of cream and set it in a pan of ice. Sift into it 3^ cup of powdered sugar and 1 teaspoon of vanilla. Add 2 tablespoons of boiling water to the gelatine, stir until dissolved; strain into the gelatine and stir until it thickens. Have ready a mold, scatter raspberries over the bottom. Put on a layer of the charlotte, then put the rest of the berries on top. Put the remaining charlotte around and over the berries, covering them entirely. Set away over night to harden.

— Miss Ruth Wilkins.

COLD DESSERTS. 189

Raspberry Cream Cakes.

Put 1 cup hot water and }4 cup butter over the fire. As soon as it boils, add 1 cup flour and stir till it forms a large ball. Stand away to cool; then add an unbeaten egg and beat until smooth. Add 4 eggs this way, one at a time, and after the last, beat well again. Drop from a tablespoon onto a buttered baking sheet and bake about 3^2 hour, or until they feel very light, Avhen lifted. When cool, remove the upper portion of the cake and partly fill the center with raspberry cream filling. Replace the top crust and dust with powdered sugar and serve at once. In place of making the above crust one can buy empty cream puff shells and use in the same way.

Raspberry Cream Filling: To a cup of double cream, add 1 cup of raspberry pulp and juice, 3^ cup sugar and 1 tablespoon lemon juice. Beat all until thick. Chill, and use to fill cream cakes.

Raspberry Mold.

Soak 1 package of gelatine in ^ pi^t cold water for 2 hours. Mash together 3 pints raspberries and 1 pint sugar, and let the mix- ture stand for 2 hours. Then press the juice through a fine strainer. Pour 13.^ pints boihng water on gelatine, and stir till it is dissolved; then add the strained and sweetened raspberry juice and the juice of 2 lemons. Strain through a cloth and pour into molds. When cool, set into the refrigerator until the jelly is firm and chilled.

Cherry-Raspberry Jelly.

Mix 1 pint cherry juice with 1 of raspberry juice; sweeten to taste. Soak 3 tablespoons gelatine in a Httle water and add to heated juice. Strain and pour into mold and set on ice to stiffen. Serve cold with cream and sugar.

Cherry Pudding,

Three-fourths package gelatine; }4 pint hot water; 1 pint boil- ing water; 1 cup Sherry wine; 2 lemons (grated rind of 1). Soak the gelatine in the hot water, then add the boihng water. Sherry wine and lemon juice and rind. Sweeten to taste. Take 1 can of CaHfornia cherries, pit and drop them into the mold after the mix- ture begins to congeal. Serve 1 pint of sweetened and flavored whipped cream around the mold.

190 THE MENDELSSOHN CLUB COOK BOOK.

Apricot Cream.

Whites of 6 eggs beaten till very stiff. Add 1 cup canned or stewed apricots and whip again. Sweeten to taste and add a pinch of salt. When very light and well mixed, allow to cool and harden. Serve ice cold with whipped cream and chopped nuts.

— Mrs. Lena Keith Marsh.

P^che Melba I.

Cook halves of peaches in sugar syrup flavored with vanilla; serve on a round slice of angel cake or sponge cake on which has been placed a layer of vanilla ice cream. Pour over the whole a syrup made of raspberry juice sweetened and slightly thickened.

Peche Melba 11.

. Cut with a cooky cutter a round slice of pound cake about }/i inch thick. Put this in the bottom of a champagne glass. Sur- round this with preserved raspberries or strawberries. Lay on the cake }/2 canned peach hollow side up. Fill the hollow with ice cream and cover with the other half of the peach. Pour over this a rich claret sauce. Finish with a pufT of whipped cream on top.

— Mrs. Daisy Force Scott.

Peach Floating Island. One package peach Jell-0; 3 eggs; 3^ cup sugar; 1 pint milk; 1 cup whipped cream; 1 pint boiling water; 1 tablespoon corn- starch; 1 teaspoon vanilla; 3^ glass currant jelly. Pour the pint of boiling water on the jell-o, stir until dissolved; then set aside to cool. Make a thin custard of the milk, sugar, egg yolks, cornstarch and vanilla extract, pouring it into a shallow dish and put it on ice. Beat the whites of the eggs until very stiff and when the jell-o be- gins to thicken, beat it with a wire egg-beater until it is white, then add the stiffly beaten egg whites. Lastly, beat in the whipped cream and continue as long as possible. Then with a large spoon take up a heaping spoonful of the jell-o mixture and drop it lightly on the custard, making in this way 6 or 8 of the "islands." Place a teaspoon of the currant jelly on each of the "islands."

Delicious Peach Cream.

Cook 1 pound can peaches very soft with y^. pound sugar and rub through a sieve. Soak y^ package gelatine in enough water_to cover it, for Y^ hour, then stir it into a cup of boiling hot cream or

COLD DESSERTS. 191

rich milk. When dissolved, add to hot marmalade. When cool,

and before it becomes firm, stir in 1 pint whipped cream. Put in

mold and set on ice.

— Mrs. W. D. Williams, Omaha, Nebr.

Peaches en Surprise.

Select large free stone peaches. Chill. Just before serving, pare with a silver knife and remove stone with a spoon. Arrange on a platter. Have ready whipped cream, sweetened and flavored, and mixed with chopped pecan nuts. Fill the peaches with the mixture. Garnish with cherries and serve at once.

Almond Cream with Peaches.

Pare neatly 4 or 5 even-sized ripe peaches; cut them in rings crosswise; discard the end slices and sprinkle powdered sugar over the others. Blanch a cup of almonds and shred crosswise very fine. Place a pint of milk, ^ cup granulated sugar and a pinch of salt over the fire in a double boiler; dissolve 2 tablespoons cornstarch in a little cold milk, and when the prepared milk boils, add it grad- ually to the same, stirring constantly for 15 minutes. Remove from the fire, add 3^ teaspoon almond extract and the shredded nuts and beat vigorously; then gently fold in the whites of 3 eggs. Drain the peaches, line the bottom and sides of a wet pudding mold with the same, pour in the cream and let the whole stand in a refrigerator for several hours. Serve with golden sauce or whip- ped cream poured around the base.

Heavenly Hash.

Drain the juice from 1 can of peaches and add to the juice % cup sugar and boil together. Take 3^ package Cox's gelatine and dissolve it in a little water. Put mixture with gelatine. Make layers of }/2 dozen each of oranges and bananas, sliced, and pour over each layer some of the juice. Serve with whipped cream. ?

— Mrs. a. C. Horton.

Peach Sponge-Cake in Jelly.

Bake a delicate sponge-cake in pretty shape. Pare and cut in eighths 3^ dozen large ripe peaches; simmer the kernels in a Httle water; strain, make a rich syrup of the liquid; and when cold pour it over the peaches half an hour before they are needed. Make 3 pints of either plain lemon or sherry wine jelly and pour 3^ of it into a large mold. Hollow out the center of the cake, leaving

192 THE MENDELSSOHN CLUB COOK BOOK.

the bottom and sides nearly an inch thick. When the jelly is al- most firm set the cake, top upward, in the center of it. Fill the cake with the peaches drained from the syrup, pour the remainder of the jelly around and over the cake and set it in the refrigerator for at least 3 hours. Invert on a serving dish, pour the syrup around and accompany with whipped cream.

Baked Peaches.

Scald 1 dozen firm ripe peaches, and remove the skins. Have ready about % cup of blanched and shredded almonds. Stick some of the almonds in the peaches, and arrange them in an earthen- ware baking dish. Prepare a syrup by boihng 1 cup of sugar with 1 cup of water for 5 minutes, add the remaining almonds and pour over the peaches. Set in the oven and bake until the peaches are tender, basting frequently.

Peach Custard Pudding.

Mix 1- cup of stale bread crumbs in 3 cups of milk, add 3^ cup of sugar, the well beaten yolks of 4 eggs, and the stiffly beaten whites of 2 eggs. Pour into a buttered baking dish, set in a pan of hot water, and bake until set. Remove from the oven, spread with a thick layer of pared and sliced peaches, and cover with a meringue made from the whites of 2 eggs and 4 tablespoons of sugar. Return to the oven till a delicate brown. Serve hot.

Peach Souffle.

Pare 8 ripe peaches and rub the pulp through a coarse sieve. Add 1 cup of powdered sugar and the yolks of 3 eggs, beaten very light. Beat together until well mixed and very light. Then fold carefully into the whites of 6 eggs, beaten stiff. Turn into a bak- ing dish, buttered and dusted with powdered sugar and bake in a hot oven until well puffed and brown. Serve at once.

- — -Miss Ruth Wilkins.

Apples in Bloom.

Select 8 red apples; cook in boiling water till soft, turning them often. Have water half surround the apples. Remove the skins carefully that the red color may remain and arrange on a serving dish. To the water add 1 cup sugar, grated rind of 1 lemon, juice of 1 orange. Simmer till reduced to 1 cup. Cool and pour over apples. Serve with cream.

— Miss Doris Wood, Omaha, Nebr.

COLD DESSERTS. 193

Apple Compote.

Pare and core tart apples. Make a syrup of equal parts of sugar and water, allowing ^ pound sugar to 1 of fruit. Add to syrup a little lemon juice, a few shreds of lemon peel and sliced ginger. When it boils, drop in your apples and cook till clear. Remove carefully to dish. Measure your syrup and for every quart allow 3^ box gelatine, dissolve and stir in syrup. Pour over apples. When cool, heap whipped cream over it.

Porcupine Apples.

Select nice apples of equal size. Pare, core and cook in rich syrup. When tender, carefully remove from syrup, and then boil down syrup thick. Dip apples in this syrup and arrange on dish. Stud the apples thickly with slivered blanched almonds. Fill cen- ters with currant jelly and if in season, garnish the edge of the dish with clusters of red currants. Serve cold with whipped cream.

Apples, Duchess Style.

With a vegetable scoop cut about 2 dozen balls from pared apples. Make a syrup from a cup sugar and 1 cup water and 1 teaspoon lemon juice. Cook apples in this till tender, then drain and roll in melted currant jelly. Cook the parings in a little water and put through a press and simmer in the syrup till thick. When cool, drop the marmalade thus made about the balls and sprinkle with chopped nuts. Serve with cream.

Stuffed Apples.

Wipe and core several apples. Chop an equal amount of pecans and raisins or dates. Season with cinnamon or mace and sweeten to taste. Add a dash of salt. Fill core cavities with mixture and sprinkle outside with sugar. Put in a pan close together and pour over them enough water to half, cover the apples. Bake till ten- der, basting frequently. Put in sei'ving dish and pour over the juice.

— Mrs. H. N. Wood, Omaha, Nebr.

Apple Snow Balls. Pare, core and steam until soft, 6 nice tart white fleshed apples. Put through a colander or potato ricer; add 1 teaspoon lemon juice for each apple and sugar to taste. Dissolve 3^^ ounce gelatine in

194 THE MENDELSSOHN CLUB COOK BOOK.

as little water as possible and add to apples; allow this to become quite cold, then whip in a meringue made of the whites of 4 eggs and 4 ounces of sugar. Heap this in balls or pyramids on a flat dish. Decorate each pyramid with a spoonful of preserved cher- ries or strawberries. Make a boiled custard from the yolks of the eggs and pour around the snow balls.

Custard: Put 1 pint of milk on to boil in double boiler. Beat the yolks of 4 eggs and 2 tablespoons of sugar till liglit. Add to boiling hot milk and cook 2 minutes. Add 1 teaspoon vanilla and cool.

Apple Souffle.

Soak 3^ box gelatine in 3^ cup cold water till dissolved; then pour in 3^ cup boiling water. Add juice of 1 lemon and 1 cup sugar. Add 1 pint apples, steamed and strained. When it begins to set, beat until hght. Add beaten whites of 3 eggs and beat again. Serve cold with preferred sauce.

— Mrs. H. E. Starrett, Oak Park, 111.

Croquante of Apples.

Soften 3^ box gelatine in an equal amount of water; boil 1 cup sugar in 3^ cup water for 5 minutes, add the gelatine and stir until it is dissolved; remove from the fire, add a tablespoon lemon juice and 2 of orange juice; strain, add a cupful rich apple juice and set the bowl in a panful of ice. Boil 2 cups sugar and 1 of water until mass is brittle, then take from the fire; butter a plain mold, dip lady-fingers or macaroons in the syrup and neatly line the bot- tom and sides and set aside to harden. When the jelly begins to stiffen beat until light, add the stiffly beaten whites of the eggs and whip until light and foamy all through; fill the mold and set in a cold place to harden for 4 or more hours. Serve with chilled custard sauce or whipped cream.

Rice Apples.

Boil 3^ pound rice till well cooked with 1 quart milk and 3^ cup sugar. Pare and remove cores from 7 or 8 apples; place in pudding dish and put a teaspoon of red jam or jelly in the cavity of each apple and some cream or lump of butter, then fill with sugar. Spread the cooked rice in and around the apples, leaving the top uncovered and bake till apples are soft. Frost with whites of 2 eggs, then brown. Serve with sweetened cream.

COLD DESSERTS. 195

Apple Gelatine Cream.

Wash, quarter and stew enough tart apples to make a pint of juice; add a httle stick of cinnamon to the water and when soft, drip through a cheese cloth. Soften 3^ box gelatine in 3^ cup cold water; bring the fruit juice to a boil, add ^ cup sugar and the gelatine, stir until dissolved and pour into a deep bowl set in ice. When the jelly begins to stiffen, beat with an egg beater until light and stiff enough to drop; add a pint of cream, whipped to a stiff froth, and sweetened; fold together until smooth, place in a mold and set in a refrigerator and let stand for 4 or more hours. Serve with strawberry preserves and lady-fingers.

Apple Fluff.

Put 1 cup rich milk to heat in double boiler. Beat yolk of 1 egg with 1 good tablespoon sugar and add to milk; cook to thin custard; add a pinch of salt. When cool, flavor with vanilla and set on ice. Take 1 large apple, peel and grate it into the beaten white of 1 egg and sprinkle 3^ cup sugar over apple as you grate it to keep apple from getting dark, then beat Y^ hour. When done, pour custard over the fluff leaving little bits of fluff standing in custard.

— Mrs. F. a. Bennett.

Grated Apple Pudding.

Grate 7 large tart apples; beat the yolks of 8 eggs with 2 cups pulverized sugar until thick like a batter; add the grated apple; 1 dozen lady-fingers, grated; the grated peel of 1 lemon, and the stiff beaten whites of the eggs. Strew blanched almonds on top. Bake in a well greased form. Eat with whipped cream.

Green Apple Cream.

Core and quarter 6 tart apples; put in a sauce pan with enough water to cover, and cook slowly till tender. Add 3^ cup sugar and put through sieve; add the beaten yolks of 4 eggs. Cook in double boiler till thick, stirring constantly. Turn into sherbet glasses and let cool. Serve with a spoonful of whipped cream on top.

Apple Meringue.

Eight tart apples stewed with 1 cup water and put through a sieve; add 1 cup sugar, 1 teaspoon lemon juice and the well beaten yolks of 4 eggs; bake in a buttered pudding dish 20 minutes in a

196 THE MENDELSSOHN CLUB COOK BOOK.

quick oven. Make a meringue of the 4 whites of eggs and 2 table- spoons of fine sugar. Put on top and brown lightly. Serve very cold with cream and lady-fingers.

Apple Custard.

Pare and core 5 good sized sour apples. Stand in a baking dish and put 1 tablespoon of sugar into each core; add a grating of nutmeg and juice of 1 lemon. Cook in oven or steam till tender. Put 1 pint milk in double boiler; separate 4 eggs; beat yolks and 34 cup sugar till light; add to hot milk and cook to a custard; flavor. Arrange apples in a pudding dish, pour the custard over them, and cover with whipped cream or meringue.

Compote of Pears.

Pare, core and cut in halves the pears. Make a syrup of equal parts of sugar and water and the juice of 1 lemon. Stew pears in this syrup till done. Remove to the dish in which they are to be served, and pour over them a lemon gelatine jelly. When cooL pour over all the syrup which has been cooked down till thick. Serve very cold with cream.

Jellied Bartlett Pears.

Neatly pare and core 5 even-sized ripe Bartlett pears; lay them' in the bottom of a graniteware pan, -spread a cupful granu- lated sugar over the top, cover with boiling water and let simmer, closely covered until tender. Skim out the fruit, strain the syrup and add enough boiling water to make 1 quart. If there is not a decided flavor to the pears, add a teaspoon of lemon and a table- spoon of orange juice, and make a plain gelatine jelly. Pour 3^ of the jelly into a wet round mold, and when it is nearly firm lay the fruit, pared side downward, on top of it to form a wheel with the stem ends diverging from the center. Pour the remainder of the jelly over the fruit and place in a refrigerator for 4 or more hours to mold. Serve with whipped cream and accompanied with sponge cake. — Katherine B. Johnson.

Baked Pears.

Core and pare large nice pears. Stuff with sliced candied gin- ger. Bake slowly in the oven with only enough water to keep from burning. When done, place in a dish, on ice. Cut marshmallows up in small pieces, soak in slightly sweetened cream for several hours. When ready to serve, pour cream mixture over the pears.

COLD DESSERTS. 197

Orange Jelly Cases.

Soak 1^ box gelatine in 3^ cup of cold water, then dissolve it in 1^ cup of boiling water; add 3^ cup of sugar and strain into 1 cup orange juice and the juice of 1 lemon. Turn into a shallow pan. When firm, turn out on a flat surface, dip a large knife in hot water and cut the jelly in squares. Scoop out small cases in the top of each square and set in the ice box to stiffen again. These cases may be filled with strawberries, unsweetened, as the first course of a dinner or lunch or with berries and whipped cream as a dessert.

Orange Surprise I.

Cut oranges in halves crosswise; remove juice and pulp, leav- ing the skin in good condition for serving jelly. For 1 pint juice, soften 1^ package of gelatine in y^ cup cold water and dissolve with H cup of boihng water. Add 1 cup sugar and juice 3^ lemon, stir until dissolved, strain and add the orange juice. Carefully remove all the seeds from the orange juice, but do not strain, as small pieces of tender pulp are not objectionable in the jelly. Mold the jelly in teacups, selecting such as are about the size of the orange skins. When ready to serve, remove the jelly from cups and put in the orange skins, and set these in pan of shaved ice. Cover the jelly with meringue and brown delicately in a very hot oven.

— Miss Ruth Wilkins. Orange Surprise II.

Select nice round oranges, and cut in halves. Remove the in- side pulp with a spoon and clean nicely. Throw the shells in cold water. Prepare a stiff orange gelatine jelly mixture and a char- lotte russe. Fill 1 of the orange shells with the orange jelly mixture and the other half with charlotte russe. Let get firm. Then tie together with 2 strands of narrow white and orange ribbon. Serve on a plate surrounded with sprays of green or feathery white blossoms.

Orange Marshmallow Cream.

Cut up in small pieces with scissors 1 cup marshmallows. Cover with 1 cup orange juice and pulp. Allow to soak 4 or 5 hours. Whip in 1 pint whipped cream. Serve cold.

Orange Fool.

Add gradually the juice of 3 large oranges to 8 thoroughly beaten eggs. Then whip in 3/^ pint of rich cream and sugar to taste. Put in a double boiler and allow to thicken, but not boil. Chill and serve with cream.

198 THE MP^NDELSSOHN CLUB COOK BOOK.

Orange Charlotte.

Take }^ box of gelatine and soak in 3^ cup of cold water. When soft, add 3^ cup of boiling water, 1 cup of sugar and juice of 1 lemon. Strain. Add to this 1 cup of orange juice and fold in the well beaten whites of 5 eggs. Line a mold with sliced oranges and fill mold with the above mixture. Set aside to harden. Can be served with whipped cream or custard.

Orange Float.

One quart water; 1 cup sugar; pulp and juice of 2 lemons. Let it come to a boil, thicken with 4 tablespoons cornstarch. Boil 10 or 12 minutes, stirring constantly. When cold, pour over oranges. Spread over the whites of 2 eggs, beaten and sweetened.

Buttercup Jelly.

Soak }/2 box gelatine in 3^ cup cold water. Mix the beaten

yolks of 3 eggs with 1 pint boihng water. Pour over gelatine;

when dissolved, add 1 cup sugar. 1 cup orange juice and juice of 1

lemon. Strain and mold.

— Mrs. T. V. Engstrom.

Orange Jelly en Surprise.

One-half box gelatine soaked in 3^ cup cold water; 1 cup

sugar; 2 cups boiling water. Strain through a cloth; add the juice

of 1 lemon and 1 cup orange juice. Line a border mold with orange

or tangerine quarters, fill with orange fruit jelly, putting ice in

center of mold to chill quickly. When set and cold, remove from

mold and fill center with whipped cream sweetened and flavored

with orange syrup.

— Lena Keith Marsh.

Orange Blanc Mange.

Scald 1 pint milk in a double boiler. Beat the yolks of 4 eggs with 3^ cup sugar and a pinch of salt. Add to milk carefully, cook till thick and flavor with 1 teaspoon vanilla and chill. Cut 3 oranges in small pieces, cover with sugar and stand on ice 3^ hour. When ready to serve, pour the blanc mange over the oranges and beat together. Beat the whites very stiff with 3 tablespoons powdered sugar. Heap on a plate and brown quickly and delicately in the oven. Then carefully slip them off on top of the pudding.

— Mrs. Mabelle Crawford Welpton, Omaha, Nebr.

COLD DESSERTS. 199

Honey Comb Pudding.

Soak a scant 3^ package gelatine in y^ pint cold water. Mix 1 cup sugar with the juice of 2 oranges and the grated rind of 1 orange. Stir the soaked gelatine into 1 cup boiling water., add sugar and orange and stir over the fire just long enough to dissolve the gelatine. Strain and stir in gradually the beaten yolks of 3 eggs. Return to fire in double boiler and stir steadily till mixture coats the spoon, then remove and set aside to cool. Then beat into cus- tard 1 pint whipped cream. Pour into a mold which has been dipped in cold water. Chill, and serve with whipped cream.

—Mrs. S. S. Brumbaugh.

Hamburg Sponge with Whipped Cream. Heat the juice of 2 lemons and 3^ cup sugar. Beat together the yolks of 8 eggs and % cup sugar and add to above mixture Cook m double boiler till thick. Then add ^ package gelatine softened m cold water. Reheat. Remove from the fire and fold in stiffly beaten whites of 8 eggs. Pour in border mold and set on ice. When set, fill center with whipped cream and garnish with cherries.

Lemon Whip.

Beat the yolks of 4 eggs for a long time with 4 tablespoons sugar. Add 2 tablespoons boihng water; juice and rind of 1 lemon; a pinch of salt. Cook together in a double boiler, stirring con- stantly until hke thick cream. Beat the whites of the 4 eggs with 2 tablespoons sugar till very stiff, then stir into the cooked mix- ture. Beat till it is hke a yellow puffy ball. Chill and serve in champagne glasses. __Mrs. Elliott Bartlett.

Lemon Sponge.

Cover 1^ box gelatine with y^ cup cold water and let soak till soft. Then add 1 pint boihng water and stir till dissolved. Then add 2 cups sugar and juice of 3 lemons. Strain into tin basin. Set this in a pan of ice water and let stand till cold, stirring occasion- ally. When cold, beat till thick and hght. Then add the stiffly beaten whites of 3 eggs and beat again. Pour in a mold to harden. Serve with a cold custard sauce poured around it.

Banana Cream.

Soak 1^ box of gelatine in i^ cup of cold water for y^ an hour. Then add 3^ cup of hot water, and stir over hot water until thor- oughly dissolved. Pare and mash sufficient ripe bananas to make

200 THE MENDELSSOHN CLUB COOK BOOK.

2 cups; add 3€ cup sugar and the dissolved gelatine. Stir until cold and thick, then fold in 1 pint of cream, whipped stiff. Orna- ment the bottom of a wet mold with candied or preserved fruits. When the cream is thick, but not stiff, pour it carefully into the

mold, and set aside to harden.

— Miss Ruth Wilkins.

Banana Cream and Rhubarb Jelly Mold.

An attractive combination is made by filhng a ring mold with the banana cream per above recipe and filling the center with a rhubarb gelatine jelly and serving with whipped cream.

— Miss Annie Walton.

Banana Cream II.

Mash 5 ripe bananas with 5 tablespoons sugar. Have ready 1^ pint cream whipped to a stiff froth; add mashed fruit, 1 table- spoon brandy and juice of 1 lemon. Mix well, and add 3^ ounce of gelatine, dissolved. Beat gently. Cool on ice.

Banana Cream Cake. Bake a sponge cake in 2 layers. Slice nice ripe bananas length- wise in halves. Have ready some stiffly whipped cream. Place bananas, dusted with fine sugar and cream, over them between the 2 layers. Make a stiff meringue; pour over all. Brown quickly and delicately in oven. Serve with red fruit sauce.

Grape Pudding.

One pint canned grape juice; juice of 1 lemon; 3^ box gela- tine, dissolved in 1 cup cold water; sweeten to taste; add a pinch of salt. Stir in some sliced green grapes, and 3^ cup sliced almonds. Put in molds and let harden on ice. When solid, turn on platter and fill center with whipped cream. Garnish with bunches of grapes.

— Caroline Keith Day.

Red Pudding.

One glass currant jelly; 3^ pint red raspberry jam. Add 1 pint water and 2 or 3 pieces cinnamon. Boil till the jelly melts, then strain. Add 3^ cup each of finely sliced almonds and citrons. Boil 20 minutes, then thicken with cornstarch and cook till starch is done. Serve cold with whipped cream.

— Mrs. C. R. Smith, Victor, Montana.

COLD DESSERTS. 201

Rhubarb Jelly with Whipped Cream.

Wash and cut in % inch pieces 1 pound of fresh rhubarb. Put into a baking dish with 1 cup granulated sugar, 1 cup water, 1)4. inch piece Canton ginger, 3 shavings lemon peel, % inch long. Cover, bake in oven until tender. Remove from oven; cool, and pick out lemon peel and ginger. To this add 2 level teaspoons granulated gelatine and the package of coloring found in each box, previously soaked in 3^ cup cold water and dissolved over hot water. Lastly add 1 tablespoon lemon juice. Turn the mixture into fancy ring mold which has been chilled, and wet with cold water. Place on ice. When thoroughly chilled, turn on fancy platter, heap whipped cream in center and drop large spoonfuls around mold of jelly. Garnish each with a Maraschino cherry.

Chocolate Broman-Gelon with Rice. Cook 1 teacup full of rice in steam cooker, sweeten and season well and add small piece of butter. Pour in mold or dish and let cool. Dissolve 1 package of chocolate broman-gelon in 1 pint boil- ing water according to directions on chocolate broman-gelon pack- age. Pour over rice when it begins to thicken. When congealed, serve with whipped or plain cream. The rice receives a very de- licious flavor from the chocolate.

Neapolitan Cream.

Dissolve 1 package of cherry, lemon and chocolate broman- gelon each in 1 pint boiling water and separate pans. Have a loaf- pan from 3 to 4 inches deep and about 8 or 9 inches in length. First take your cherry broman-gelon and set on ice until it begins to con- geal, beat it with an egg beater until very hght and stiff. Pour in pan and place on ice. Then beat the chocolate in the same manner, pour over the beaten and congealed cherry, then pour the beaten lemon as above over the chocolate and set on ice to congeal. Cut in slices and serve with macaroons and lady fingers.

Cherry Hill Frutti.

Dissolve 1 package of cherry broman-gelon in 1 pint boiHng water. When cooled to consistency of thick syrup whip with egg beater until it appears like whipped cream, add cup of nut-meats, figs and candied cherries, cut fine. Stir all together. Set on ice to congeal. Serve with cream and lady fingers.

202 THE MENDELSSOHN CLUB COOK BOOK,

Fruit Salad.

Dissolve 1 package of orange broman-gelon in 1 pint boiling water. Let cool to a thin syrup. Cut oranges shape of tiny bas- kets. Scrape out pulp of orange and use in the salad, also half cup nuts and figs, candied cherries and bananas and pineapple if de- sired, all cut fine. Stir all into the broman-gelon which has been partly congealed and place in orange baskets. Serve with whipped cream.

Mint Jelly.

Dissolve 1 package of lemon broman-gelon and juice of 1 or 2 lemons to taste in 1 pint of boiling water. Cool to consistency of syrup. Add the strong tea of 1 cup of fresh mint, pour in indi- vidual molds and set on ice to congeal. Serve with roast lamb.

Cranberry Foam.

Whip the whites of 4 eggs till stiff. Add a pinch of salt and a cupful of powdered sugar. Beat more until very stiff. Then add a little at a time, % of a cup of cranberry jelly. Beat till thor- oughly mixed and very light. Chill, and serve in sherbet glasses with a teaspoon of whipped cream on top of each glass.

Russian Fruit Jelly.

One-half box gelatine soaked in 3^ cup cold water. Make a syrup of 1 cup sugar and 2 cups boiling water. Add 1 cup grape juice and juice of 1 lemon. Stir in gelatine and strain. When cool, add beaten whites of 3 eggs and beat till stiff. Pour into molds. Serve with whipped cream and nuts or custard sauce.

Gelatine Fruit Pudding.

One-third cup Cox's gelatine; 1 cup boiling water; 13^ cups sugar; juice of 1 lemon; whites of 4 eggs, beaten stiff. Put the gela- tine in a cup and fill with cold water and soak. Add boiling water and sugar and lemon juice. Strain and cool. Then beat in whites of eggs. Pour over fruit. Peaches, pears, bananas and California

grapes are best.

— Mrs. T. V. Engstrom.

Fruit Souffle.

Three-fourths cup peach, apricot or quince; a little salt; whites of 3 eggs; sugar. Rub the fruit through a sieve. If canned fruit

COLD DESSERTS. 203

is used, first drain from syrup. Heat and sweeten, if needed. Beat whites of eggs till stiff, add gradually fruit pulp and con- tinue beating. Turn into buttered and sugared individual molds. Have it % full. Set molds in a pan of hot water and bake in a slow oven till firm. Serve with whipped cream.

— Miss Eloise Wood, Omaha, Neb.

Fruit Cones.

Press peaches, plums and pears through a sieve. To every pint of pulp add 3^ pint each of sugar and water. Bring to boiling point. Then add 2 tablespoons cornstarch dissolved in cold water. When thick, fold in 6 egg whites, beaten stiff. Divide this mix- ture and color half with pink. Mold in layers in cups. When cold and hard, turn out on round sHces of sponge cake. Sprinkle with nut meats and garnish with spoonful of whipped cream.

Tropical Snow.

One-half dozen sweet oranges; 3^ dozen bananas; 1 cocoanut (grated); 3€ cup lemon juice or (1 glass wine); powdered sugar to taste. Cut bananas in small pieces, divide oranges in sections and remove seeds. Arrange in layers, oranges sprinkled with sugar, then bananas sprinkled with sugar, then cocoanut sprinkled with sugar. Add a few drops of lemon juice. Shape like pyramid; pour over this sweetened whipped cream.

— Miss Elsinore Ketcham.

Fruit Pudding.

One quart cherries or other fruit. Add a httle water if very rich and sugar to taste. Shave nut meats very fine and add to fruit. Add enough cornstarch to set, and cook till cornstarch is done. Serve cold in sherbet glasses with whipped cream sprinkled with nuts.

— Mrs. C. R. Smith, Victor, Montana.

Ivory Jelly with Cherries. Soak 3^ box of gelatine in 3^ cup of milk. Scald 2 cups of milk and 1 cup of cream with the yellow rind of j/^ lemon; then add % cup of sugar and the softened gelatine. Strain. Decorate a mold with whole cherries or any other small fruit, dipped in a lit- tle of the dissolved gelatine to make it keep in place. When the gelatine is cool, but not thick, turn it into the mold and set away to stiffen. — Miss Ruth Wilkins.

204 THE MENDELSSOHN CLUB COOK BOOK.

Grape-Fruit Jelly en Surprise.

One box gelatine soaked in 3^ cup cold water; 1 cup sugar; 2 cups boiling water. Strain through a cloth. Add 1 cup grape-fruit juice and the juice of 1 lemon and the beaten whites of 3 eggs. Add }/2 cup pistachio nuts or pignolia nuts and blanched almonds, sliced lengthwise. Make a boiled custard of 2 cups hot milk with the yolks of 3 eggs, slightly beaten; 3^ cup sugar; 3^ teaspoon but- ter and a dash of salt. Beat in the beaten whites of 3 eggs and 1 tablespoon dissolved gelatine. Cook in double boiler, beating con- stantly. Add }/2 cup each candied fruit (chopped), and macaroons, 1 teaspoon vanilla. Put a bowl in the center of a mold, fill the space between with the jelly; when cold and firm, remove the bowl by filling with hot water for an instant. When jelly is set, fill space with custard which must be cold, but not set. Place on ice for 2 hours.

— Mrs. Lena Keith Marsh.

Prune Whip.

Beat the whites of 10 eggs stiff. Add to this 1 cup of sugar into which has been stirred 3^ teaspoon cream of tartar. Beat this till it is like a stiff meringue. Have ready 1 cup of prunes which have been cooked and chopped fine. Fold these carefully into the eggs. Put in an enameled pudtling dish, set this in a pan of hot water and bake about 20 minutes in a slow oven. This will serve about 10 people. When put together this way I have never known this pudding to fall.

— Mrs. 0. R. Brouse.

Yellow Prune.

Soak 1 pound yellow prunes over night, then cook in a little sugar until soft: Put through a colander and add 1 egg, not beaten, and 3^ cup granulated sugar. Beat for 3^ hour. Put in mold and serve with whipped cream.

— Mrs. E. St. John.

Puzzle Pudding.

One cup prunes, chopped fine; 1 cup English walnuts, chop- ped fine; \}/2 cups sugar; whites of 6 eggs. Bake 40 minutes and serve with whipped cream.

— Mrs. W. D. Williams, Omaha, Nebr.

COLD DESSERTS. 205

Prune Jelly.

Soak 1 pound prunes in 1 quart water for 3 hours. Strain off water and add to it 1 pound sugar. Let it come to a boil. Re- move pits from prunes and cut prunes into small pieces. Add to water and sugar and boil 15 minutes. Stir in 3^ box gelatine which has been soaked in cold water. Add the juice of 1 lemon and Yy, eup sliced blanched almonds. Mold and chill. Serve with whipped cream.

Prune Toasts.

Wash the prunes carefully, then cover with cold water and soak several hours or over night. Set over the fire in the water in which they have been soaking, and simmer until very tender, and the Hquid is reduced to a thick syrup. Remove the seeds, press the pulp through a sieve, and mix to a paste with the syrup. Spread this thick on sHces of whole wheat bread, toasted, and serve with cream or boiled custard.

Date Pudding.

One-half pound English walnuts; % pound dates; 1 cup sugar; 3 teaspoons baking powder; 5 eggs (whites). Mix sugar and bak- ing powder, then add dates and nuts, chopped. Lastly add the stiffly beaten whites of the eggs and bake in a moderate oven about }/2 hour. Serve cold with cream.

— Miss Lila L. Haskell, New York.

Date Mold.

Mash 1 pound dates and soak in 4 cups cold water for 2 hours. Drain off this water and put in a sauce pan with \}/2 cups sugar. Stir until sugar is dissolved. Stone the dates and add to the syrup. Cook until tender. Just before removing from fire, stir in Y^ box gelatine which has soaked 3^ hour in Yi cup cold water. Add the juice of 1 lemon. Stir over fire until gelatine is dissolved. Turn into wet molds and set in cool place to harden. Serve with whip- ped cream and chopped walnuts.

Compote of Figs.

Put 1 pound of pulled figs in a bowl and cover them with water. Let soak for several hours, or until they are softened and expanded. Then press each one into natural shape and pile on a dish. Take

206 THE MENDELSSOHN CLUB COOK BOOK.

the water in which they were soaked, add enough sugar to sweeten and a thick sUce of lemon. Boil to a good syrup and then pour over the figs. Let them cool. Serve with whipped cream, flavored with kirsch.

— Mrs. E. St. John. Fig Blanc Mange.

Heat 1 quait milk in a double boiler. Add 3^ cup sugar and a pinch of salt. Thicken with 3 tablespoons cornstarch dissolved in 3^ cup water. When thick, stir in 1 cup figs chopped to a pulp. Add 1 cup chopped nuts and flavoring. Serve cold with custard sauce or whipped cream.

Fig Cups.

One-half pound washed figs, nuts (English or almonds); 3^ cup orange juice; 4 tablespoons sugar; 1 tablespoon lemon juice; 1 slice lemon. Stuff figs with nuts. Put sugar, lemon juice and }/2 cup water in stew pan, when boiling, add figs, cover and cook until figs are tender, remove cover, add orange juice and let cook until syrup is thick.

— Miss Ruth Wilkins.

"My sense with their deliciousness was spelled."

Charlotte Russe.

One dozen lady fingers; 1 pint whipped cream; 1 heaping cup pulverized sugar (sifted); Y^ box gelatine; 3^ cup milk; 2 table- spoons vanilla. Cover gelatine wdth cold water and soak Yi hour; when soft, dissolve it in the milk which must be scalding hot. Beat the cream stiff and add the sugar very gently. Strain the dis- solved gelatine and milk into the whipped cream and sugar after the milk has become about cold to prevent separation. Add va- nilla. Line mold with lady fingers and pour mixture into it. Let stand for several hours till it sets and then turn out on a platter or flat dish and frost over with whipped cream. It is made very attractive by dotting it with candied cherries, cut in quarters. It is a good plan to let the mixture get a little stiff before pouring into mold to prevent lady fingers from floating around in it.

— Mrs. Chandler Starr.

Parisian Charlotte Russe.

Soak Y cup gelatine in Y cup cold water. Scald 1 cupful rich milk, or better still 1 cupful of thin cream in a double boiler and pour it over 4 eggs beaten well with 3^ cup sugar. Stir over

COLD DESSERTS. 207

a fire until it thickens, add the gelatine and stir until it has dis- solved. Set aside until chilled. When it begins to thicken, add 34 pound each of stale macaroons and lady fingers, cut or broken into small pieces; 1 teaspoon vanilla; 2 tablespoons Sherry, if liked; ]/2 cup grated cocoanut and 1 cup thick cream which has been whipped to a froth. Fold and mix lightly, turn into a wetted mold and set aside in ice box where it will stiffen. Turn out carefully, garnish with 1 pint of cream, whipped stiff, and half a dozen can- died cherries, sliced. This will serve 10.

— Mrs Stanton Hyer.

Rice Imperatrice.

One-half cup of rice; \Yi pints of milk; i^ vanilla bean; 3^ lemon (juice); 4 tablespoons of sugar; 34 box gelatine; 1 quart of whipping cream. Boil the rice in a double boiler till it is cooked soft; boil the vanilla bean with it. When the rice is thoroughly cooked, remove the bean and spread rice on a platter to cool, hav- ing added the sugar before removing from boiler. When cool, stir in the gelatine which has been soaked in a little cold water and then heated to dissolve it; add the cream, whipped, and lemon juice. Put into a mold and set on ice to harden. After it is set, turn out and serve with French preserved strawberries put around it. A very beautiful and delicious dessert.

— Mrs. Chandler Starr.

Glorified Rice.

Soak 3^ box gelatine in 3^ cup cold water. Dissolve over hot water and cool. Whip 1 pint of cream, fold in 1 cup cold cooked rice, Y2 cup powdered sugar, 1 teaspoon vanilla, ^ cup chopped candied cherries and candied pineapple. Add the dissolved gela- tine and pour into a mold. The candied fruit may be omitted and instead serve with melted quince jelly.

— Mary Walton.

Jerusalem Pudding.

Cover 3^ box gelatine with Y2 cup water and soak 1 hour. Beat 1 pint cream till stiff. Boil rapidly 20 minutes 2 tablespoons of rice, drain and dry on towel. Chop fine 1 pint figs and dates. Turn cream into pan and sprinkle over it Y2 cup powdered sugar, then rice, then figs and dates and 1 teaspoon vanilla. To this add the dissolved gelatine. Stir till slightly thickened and mixed. Put in mold and serve plain or with cream.

— Mrs. C. E. Edwards, Stevens Point, Wis.

208 THE MENDELSSOHN CLUB COOK BOOK

Rice Mold.

One cup rice boiled in 1 cup water with Y^ tablespoon salt for 20 minutes. Drain and add 2 cups milk. Simmer in double boiler until milk is absorbed. Place in mold and chill. When cold, turn out in dish. Spread over with 1 cup maple sugar, and serve with 2 cups of whipped cream poured around mold.

— Lena Keith Marsh, North Richmond, Wis.

Rice Charlotte.

Add to 2 cups of hot boiled rice 34 box gelatine soaked in a little cold water, and dissolved over the teakettle. Add 3^ cup sugar, 1 teaspoon vanilla. When cool, stir in J^ pint whipped cream. Let stand till cool and set.

Kiss Torte with Strawberries.

Two cups granulated sugar; whites of 6 eggs; 2 tablespoons vinegar; 1 teaspoon flavoring (vanilla or almond). Beat whites very stiff, add gradually the sugar, beating all the time; then the vinegar little by little, and flavor. Beat until stiff enough to stand. Bake slowly from about 45 minutes to 1 hour. Serve with slightly mashed strawberries and whipped cream.

—Mrs. G. C. Fried.

This is also very nice to serve with the center hollowed out and filled with ice cream. It may also be baked in individual molds in muffin pans.

Krummer Torte.

Yolks of 6 eggs, beaten well; Y^ pound sugar, granulated; whites of 6 eggs, beaten stiff; Y2 pound dates, stoned and diced; Y2 pound walnuts, diced; 3 heaping tablespoons grated bread crumbs in which put 1 teaspoon baking powder. Bake in slow oven for 20 minutes in well greased dripping pans. Be sure to fol- low this recipe in above order. Cut in squares and serve with whip- ped cream for dessert, or cut in smaller squares to serve with after- noon tea. — Mrs. C. E. Sovereign.

Nut Pudding. Beat separately the yolks and whites of 6 eggs. Add lYi cups sugar to yolks. To the stiffly beaten whites add 3 cups finely chop- ped nuts. Mix together lightly with 1 teaspoon baking powder mixed with 1 tablespoon of flour. Bake quickly in flat cake tins. Put together with whipped cream.

— Miss Winifred Ohr, St. Paul, Minn.

COLD DESSERTS. 209

Marron, (Imported Chestnut) Gelatine Pudding.

One-fourth box Knox's gelatine; 34 cup cold water; 2 cups scalded milk; ]^ cup sugar; one-eighth teaspoon salt; % cup pound- ed marrons; 1 teaspoon vanilla; 3 eggs. Soak gelatine in water. Make a custard of the milk, yolks of the 3 eggs, sugar, salt, in a double boiler, add the gelatine. Strain in a pan. Set pan in ice water, add marrons and flavoring, stirring till it begins to thicken. Then fold in the stiffly beaten whites of the eggs. Pour in ring mold and when cold, turn out and fill center with whipped cream. Garnish with marrons, cut in halves.

Marrons may be secured at the grocer's put up in bottles in Vanilla syrup. 1 bottle will make and garnish 1 recipe.

— Mrs. Chas. Brantingham.

Nesselrode Pudding.

One pint of milk, 3^ cup sugar boiled together. Stir in care- fully the beaten yolks of 5 eggs. Add 2 teaspoons vanilla, 3^ pound crushed macaroons, % cup chopped and seeded raisins, same of chopped almonds. Add 3^ box Cox's gelatine soaked in 3^ pint of water. Lastly, add beaten whites of eggs and bake in pan of hot water. Serve with whipped cream.

Velvet Cream.

One quart cream, whipped stiff; 1 box rasi3berry jello; 1 cup hot water; 13^ cups sugar. Cook all together, except the cream. When cool, pour into the cream. Add ]4, cup nuts or pineapple. Mold and serve cold with whipped cream.

Chestnut Cream.

Make a charlotte russe of 1 pint rich cream; 1 teaspoon va- nilla; 1 cup powdered sugar; whites of 2 eggs; 3^ box gelatine. Whip cream to a froth, add the well beaten whites to which the sugar has been added. Stir in the gelatine which has been soaked in a very little cold milk, then dissolved in a little warm milk. Then add 3^ pound large Italian chestnuts, which have been boiled and peeled and chopped.

A Delicious Dessert.

One loaf angel cake; 1 pint whipping cream; 34 pound of chopped nuts. Beat the cream stiff and add pulverized sugar to sweeten, add the nuts. Split the cake in two crosswise and spread

210 THE MENDELSSOHN CLUB COOK BOOK.

half the mixture between and the other half on top of the cake. Let it stand in a cool place for 8 hours.

— Mrs. Chas. Brantingham.

Whipped Cream Dessert.

One pint sweet cream; 3^ cup sugar; Y2 cup nut meats; 1 dozen marshmallows; 3 marrons; 2 tablespoons gelatine soaked in 1 cup warm water. Whip cream; then add sugar; then marshmal- lows, better if melted in oven; then nuts and marrons, chopped fine, and last whip in gelatine and turn into mold. Serve with whipped cream or melba sauce. The latter is a raspberry puree.

— Mrs. George D. Roper.

Macaroon Pudding.

One pint whipped cream; Yi pound macaroons, dried in oven and rolled. Put in glasses lined with lady fingers.

— Mrs. Elliott West.

Macaroon Cream.

One-half box Knox's gelatine soaked 5 minutes in 1 cup cold water. Make a custard of 1 pint milk, beaten yolks of 5 eggs, 1 cup sugar, pinch of salt. Add to this your gelatine. Remove from the fire and pour onto the whites of 5 eggs, beaten stiff. Flavor to taste and pour into a mold lined with macaroons.

—Miss Mary Walton.

Marshmallow Cream.

One pound marshmallows, cut in quarters with scissors; 34

pound English walnuts, cut up; Y pound candied cherries, cut up;

1 pint whipping cream, beaten stiff. Stir all together and let stand

several hours on ice or packed in ice.

■ — Mrs. C. D. Burr.

Velvet Cream Mold.

Soak 2 tablespoons Knox's gelatine in 3^ cup cold water. When soft, add 1 small cup hot milk and 3-^ cup powdered sugar and 1 teaspoon vanilla. Strain and allow to cool. Then stir in 1 pint cream, whipped till stiff. Pour in pretty border mold. Set on ice to harden. Turn out on dish and heap whipped cream in center.

— Mrs. John D. Waterman.

COLD DESSERTS. 211

Nut Cream.

One-fourth box gelatine (4 tablespoons); 3^ cup cold water; 4 tablespoons boiling water; 13^ pints cream; 4 tablespoons blanch- ed almonds; % cup powdered sugar; 1 teaspoon vanilla. Cover gelatine with cold water, whip cream and skim into bowl. Add sugar, vanilla and almonds to cream. Pour boiling water over gelatine; cook in water till thoroughly dissolved. Strain into cream and beat until well mixed and mixture is slightly thickened. Put in cups, serve with whipped cream if desired, chopped almonds, cherries or cocoanut can be sprinkled over molds. This will serve 16 persons. — Mrs. Fletcher Coan.

Rum Bavarian Cream.

Three tablespoons gelatine; 1 pint warm milk; 1 pint thick cream; 1 cup sugar; 1 teaspoon vanilla. Soak gelatine in cold water, heat milk and pour over. Add sugar and let it stand till it stiffens a little. Whip cream, add to mixture and whip again. Add vanilla and beat. Set away to stiffen and serve cold with whipped cream sweetened and flavored with rum.

— Mrs. E. St. John.

Spanish Cream.

Soak }/2 box Knox's gelatine in enough water to cover for 1 hour. Put a scant l}4, pint milk in double boiler. When at boiling point add gelatine, stir till dissolved. Beat 3 egg yolks with 1 cup sugar and stir in gelatine. Cook till it begins to thicken around the edge. Beat stiffly the 3 whites of eggs and pour gelatine mixture over them. Pour in mold and stand over night. Serve with whip- ped cream.

— Mrs. H. B. Utter. Angel Pudding.

Whites and yolks of 5 eggs, beaten separately. Beat 1 cup sugar with the yolks. Add 1 tablespoon Knox's gelatine, softened and dissolved in 2 tablespoons hot water. Then turn in the whites and flavor. Set to cool. Serve, covered with whipped cream and dot with jelly.

— Mrs. G. N. Thompson.

Angel Baskets. Remove the centers from individual angel food cakes till only a thin shell is left. Put 1 spoonful preserved pineapple in bottom of shell. Fill with ice cream and garnish with nuts and candied cherries. ]Make handles of anoelica.

212 THE MENDELSSOHN CLUB COOK BOOK.

Sponge Cake Pie.

Cover 1 round sponge cake with an abundance of whipped cream. Then sprinkle with chopped nuts. Then place a layer of kisses around the top of the cake, ornament each kiss with a can- died cherry. Cut in pie-shape pieces with a kiss on each piece.

—Lena Keith Marsh.

Surprise Pie. Bake a 2-inch layer sponge cake. Remove the inside and fill with sweetened peaches and stiffly whipped cream. Cover all this With a meringue. Set cake on several thicknesses of paper on a wooden dish and brown delicately in a hot oven.

Snow Pudding.

One-half box gelatine; whites of 3 eggs; 2 cups sugar; 1 pint hot water; juice of 1 lemon. Dissolve gelatine in water, then add the lemon juice and sugar. Mix well, and strain through a cloth into a large mixing bowl. When cool enough to begin to thicken, stir in whites of eggs, well beaten. Then beat whole mixture un- til thick and snow white. It will take 3^ hour.

Custard: 1 pint of milk; yolks of 3 eggs; a pinch of salt; 4 tablespoons sugar; a little grated lemon rind.

■ — Mrs. Elliott West.

Meringue Cases.

One pound sugar; whites of 6 eggs; a few drops lemon juice. Put half the whites in a bowl without beating and all the sugar. Beat together with a wooden spoon for 15 minutes until it is as stiff as dough. Add the remaining 3 whites one at a time, beat a few minutes between each one. But before the last one is added, put in the flavoring. The whole time of beating is 25 minutes. To insure success, have all ingredients cold to begin with and keep cold while beating. Line a pan with strips of writing paper, put a spoonful of meringue on the paper in egg shape, not too close to- gether, and bake in a sIoav oven 30 minutes. When partly cool, with the back of a spoon crush in the bottom of meringue cases. Fill with whipped cream or ice cream. This will make 20 cases.

Burnt Almond Omelet.

Cook 1}4 cups sugar to caramel; add % cup boiling water, and simmer to a syrup. Beat the whites of 5 eggs dry, and the

COLD DESSERTS. 213

yolks thick. To the yolks add a few grains of salt and 5 table- spoons of caramel syrup. When mixed, cut and fold into the whites. Melt 2 tablespoons of butter in an omelet pan. Sprinkle the bottom of the pan with 2 tablespoons of chopped almonds, and turn in the egg. Sprinkle with chopped almonds; when well puffed and slightly browned, remove to the oven to become set. When the egg will not stick when touched hghtly, fold and turn on a hot platter, pour the hot syrup over it, and serve at once.

— Miss Ruth Wilkins.

Graham Fruit Pudding.

One-half cup chopped walnut meats; Y^ cup chopped figs; 3^ cup sugar; 2 cups water; pinch of salt. Mix, and let it boil up. Add to this 3^ cup graham flour. Let it cook about 10 minutes, then put in the molds. When cold, serve with following sauce:

Sauce: 1 egg, beaten light; beat into egg 1 cup powdered

sugar, add 1 teaspoon vanilla. Just before serving, beat in 1 cup

whipped cream.

— Mrs. L. W. Miller, Beloit, Wisconsin.

Chocolate Pudding with Marshmallows.

One quart of milk; 3 round tablespoons cornstarch; 1 cup sugar; ^ cup cocoa. Heat milk and pour on cocoa. When cool, add }/2 pound marshmallows, cut with scissors. Serve with whip- ped cream. — Mrs. Elliott West.

Chocolate Souffle.

Beat together the yolks of 6 eggs and 1 cup sugar and 1 tea- spoon baking powder. Add 1 cup chocolate and 1 teaspoon vanilla. Then fold in the whites of 6 eggs, stiffly beaten, with a pinch of salt. Put in a greased pudding dish, set dish in a pan of hot water and bake about 20 minutes in a moderate oven. Serve with whipped cream.

Chocolate Cream Pudding.

Cover ^ box gelatine with Y2 cup cold water and let stand Y hour. Put 1 pint milk in double boiler over fire, add 2 squares of chocolate, a pinch of salt. When boiling, add gelatine and stir till smooth. Take from fire and add Y cup sugar and 1 teaspoon vanilla flavoring. Then turn into a tin basin, set in pan of ice water and beat until it begins to thicken. Then stir in 1 pint whipped cream. Pour into a mold to harden. Serve with whipped cream.

214 THP: MENDELSSOHN CLUB COOK iBOOK.

Chocolate Blanc Mange.

Put 1 pint milk over fire in a double boiler; add 2 squares choco- late, cut fine; a pinch of salt. When hot, add 3^ cup sugar and 2 tablespoons of cornstarch dissolved in a little cold milk. Stir con- stantly till smooth and thick. Cook about 5 minutes. Add 1 tea- spoon vanilla flavoring. Mold as desired and serve cold with cream, either plain or whipped.

Chocolate Surprise.

Use angel food individual cakes. Remove centers and fill with a chocolate custard to which has been added sliced blanched al- monds. Pour over all stiffly whipped cream. Put a Maraschino cherry on the top and a row of chocolate almonds around the edge of each cake.

Blanc Mange.

One quart milk heated in double boiler. Sweeten to taste and add 4 tablespoons cornstarch made smooth in milk. Cook till starch is done, then flavor and beat in 1 cup whipped cream or as much as desired. Serve cold with caramel sauce.

— Mrs. C. R. Smith, Victor, Montana.

Cornstarch Pudding.

Dissolve 4 tablespoons cornstarch in a little water. Cook in a quart of water and add Yi cup sugar, a little salt. Beat the whites of 4 eggs to a stiff froth and add to cooked mixture. Beat with an egg beater till hght. Flavor and put in mold while hot. Serve with following dressing:

Sauce: One pint milk. Cook in double boiler. Beat together the yolks of 4 eggs, % cup sugar and 2 teaspoons cornstarch. Pour this into the milk. Cook and flavor. When cold, pour over pud- ding and serve.

Boiled Custard.

Put 1 pint milk to boil in double boiler. Moisten 2 table- spoons of cornstarch with cold milk and add to hot milk. Stir and boil 5 minutes. Beat 2 eggs with a pinch of salt and \^ cup sugar hght and add. Cook a minute or two longer. Take from fire, flavor. Serve cold with whipped cream.

Gainsboro Pudding.

Boil 1 quart milk and 1 pint bread crumbs together with 1 cup sugar until smooth. Flavor with lemon extract. When cool,

COLD DESSERTS. 215

add yolks of 2 eggs, well beaten, and 1 ounce of butter. Place in a pudding dish and bake slowly for 3^ hour as you would a custard. Let it cool a little and then squeeze over it the juice of 1 lemon and spread with jam. Make a meringue with the whites of the eggs and 2 tablespoons sugar, flavor with lemon and spread over the pudding; brown in the oven. Serve icy cold.

— Miss Annie Walton.

Caramel Custard.

Stir yi cup sugar in a stew pan over the fire till liquid and brown. Scald 13^ cups milk in double boiler and add browned sugar. Beat 2 eggs, add to 3^ cup cold milk, turn slowly into the boiling mixture. Continue to stir until it thickens. Set away to cool. Serve in glasses with whipped cream.

Caramel Pudding.

Two cups brown sugar; 1 cup water. Let this boil till it ropes. Soak y^ box gelatine in 1 cup cold water. When soft, add to sugar and let it slowly come to a boil. Add 1 teaspoon vanilla. Beat the whites of 8 eggs to a stiff froth. Pour the hot sugar syrup slowly over the eggs, beating briskly. Pour into mold and chill. Serve with following sauce:

Custard Sauce: Beat yolks of 4 eggs with 2 tablespoons sugar. Heat 1 pint milk in double boiler, add eggs and sugar and cook till it thickens. Add 3^ teaspoon vanilla,

— Mrs. L. a. Weyburn. Maple Pudding.

Three cups water; 2 cups brown sugar; stir together till boil- ing. Dissolve 3 tablespoons cornstarch in 1 cup water. Stir into the sugar and water. When thickened, take from the fire and stir 1 cup chopped nuts. Mold and chill. Serve with whipped cream.

Pineapple Tapioca L

(partly original.) Boil }/2 cup Minute tapioca in 3 cups boiling water until clear; takes about 20 minutes. Add 3^ cup sugar, a pinch of salt and remove from fire. Shred 1 small can dessert pineapples; add pine- apple, juice and 2 tablespoonfuls of chopped nuts to the hot tapi- oca. Whip in the stiffly beaten whites of 2 eggs, put in ice box to chill. Serve Avith whipped cream flavored with orange or vanilla.

— Mrs. Stanton Hyer.

216 ■ THE MENDELSSOHN CLUB COOK BOOK.

Pineapple Tapioca II.

Boil 1^ cup Minute tapioca and 3^ cup sugar in 3 cups water till clear. Pour this over 1 pint canned pineapple. When suflEi- ciently cold decorate the top of pudding with currant jelly and serve with sweetened whipped cream.

Tapioca Pudding.

One-half cup pearl tapioca; cook in water in double boiler until clear and transparent. Add small cup of sugar, 2 cups of milk, small pinch of salt. When this comes to a boil, add 1 tablespoon cornstarch and yolks of 2 eggs. Remove from fire and cool. Add beaten whites of eggs and flavor with vanilla. Serve with any de- sired fruit and cream.

— LuRENA Lander. Date Tapioca.

Soak well 2 large tablespoons tapioca. Then cook 15 minutes in a double boiler with 1 quart milk and 1 cup sugar. Then add the beaten yolks of 3 eggs and cook 3 minutes more. Remove from fire and stir in 1 cup of chopped dates. Put in a baking dish and cover with the beaten whites of the eggs and brown delicately in the oven.

Lemon Tapioca.

Soak 2 large tablespoons of tapioca over night in 1 quart water. In the morning add the juice of 2 large lemons and the grated rind of 1 and a small cup of sugar. Cook till clear and soft. Remove from the fire and add the beaten whites of 2 eggs. Place on ice.

Tapioca Tutti Frutti.

(original.)

Cook 3^ cup "Minute tapioca in 3)4 cups hot water until clear.

Add J4 cup sugar and a pinch of salt. Add 2 tablespoons chopped

nuts, 2 tablespoonfuls finely shredded citron, 2 tablespoonfuls

chopped raisins, a little candied orange peel, a few candied cherries,

sliced. While still rather hot, whip in the well beaten whites of 2

eggs, put in ice box to chill. Serve with whipped cream flavored

with vanilla. 3^ pint cream is sufficient.

— Mrs. Stanton Hyer.

Banana Tapioca.

Soak 1 cup of tapioca over night. Cook in double boiler in the morning in 1 quart of water till transparent. Add 1 cup sugar and 3 or 4 sliced bananas. Eat cold with sugar and cream.

COLD DESSERTS. 217

Chocolate Tapioca Blanc Mange.

Soak 2 tablespoons tapioca in cold water, then boil till clear. Add 2 cups milk and 2 squares grated chocolate or as much as de- sired. Mix in Y2 cup sugar a scant tablespoon cornstarch, add the yolks of the eggs, salt and flavoring, and dissolve all in a little milk. Add mixture to hot milk and let all come to a boil. Remove from fire and add beaten whites of eggs. Serve hot with cream.

— Mrs. G. N. Thompson.

Tapioca Cream.

Cook in a double boiler for 15 minutes 1 quart hot milk, 2 heaping tablespoons Minute tapioca and a little salt, stirring fre- quently. Beat together the yolks of 2 eggs and }/2 cup sugar, and at the end of 15 minutes stir into the milk and tapioca. Let all this cook till it begins to thicken like custard. Remove from fire, pour into a dish and whip in the beaten whites of the eggs until no white is to be seen. Add any flavoring desired. It is delicious poured, when cold, over any fresh fruit, as strawberries, raspber- ries, peaches or oranges.

Apple Tapioca.

Soak 2 tablespoonfuls of tapioca in 2 teacupfuls of hot water. Add 1 cup of sugar; 3^ nutmeg, grated; and salt to taste. Peel and quarter 6 apples, place in a buttered pan with 2 cups of sugar and enough water to well cover the bottom of the pan. If the apples are not very juicy use more water. When about half baked cover with the tapioca mixture and cook until thoroughly done. To be eaten with cream or custard.

— Madam Marcella Senbrich.

Creamed Apple Tapioca. Cook 2 level tablespoons Minute tapioca in 1^ pints milk 15 minutes. Then add 2 well beaten eggs, 3^ cup sugar, a little salt and remove at once from fire. Pare and quarter 6 apples and sprinkle with sugar and nutmeg. Pour over them the tapioca cus- tard and bake until apples are soft.

MINUTE GELATINE (PLAIN) RECIPES.

American Cream.

One pint milk, 1 envelope Minute gelatine (plain), yolks of 2 eggs beaten with 2 tablespoons sugar and a little salt. When the

218 THE MENDELSSOHN CLUB COOK BOOK.

milk is boiling hot, stir in slowly the gelatine, then add the yolks, sugar and salt, and cook only a moment, stirring constantly. Re- move from fire, stir in the whites, beaten with 2 tablespoons sugar, and flavor to taste.

Charlotte Russe.

Dissolve 1 envelope Minute gelatine (plain) in 3^ cup hot milk and cool. Beat to a froth 1 cup cream and 3^ cup sugar. Add the milk when beginning to thicken and flavor with vanilla, rose or al- mond extract. Stir until thick. Pour into a mold lined with deli- cate sponge cake and set on ice till ready to serve.

Minute Chocolate Walnut Jelly.

Dissolve 1 package chocolate Minute gelatine (flavored) in 1 pint hot milk and set to cool. When beginning to congeal beat to a stiff froth, adding 3^2 cup \\ alnut meats and Yi dozen figs, cut fine. Serve with whipped cream.

Neapolitan Jelly.

Dissolve 1 package pistachio Minute gelatine (flavored) in 1 pint boiling water. When cool, pour into an ice cream brick mold. Prepare a package orange Minute gelatine (flavored) in the same way, and when cool beat to a stiff froth and pour on the pistachio Minute gelatine (flavored). Dissolve 1 package wild cherry Minute gelatine (flavored) in 1 pint hot water and when cool, pour onto the orange Minute gelatine (flavored). Let each layer congeal firmly before adding another. This is nice served with a soft custard.

Wine Jelly I.

One box gelatine; 1 pint cold water; let gelatine soak in the water 1 hour, then add 1 pint boiling water, 1 pound white sugar, the juice and grated rind of 2 lemons, 1 pint Sherry wine; let it all just come to a boil, then strain and turn it into molds.

—Mrs. E. p. Thomas.

Wine Jelly II.

One-half pint of wine; 3^ pint boiling water; 3^ pint cold water; 3^2 box of gelatine; juice and grated rinds of 3 lemons; 1 pound of white sugar. Let the gelatine soak in the cold water for an hour, then add the boiling water, sugar, lemons and wine, stirring well all the time. Strain through flannel bag into molds.

COLD DESSERTS. 219

Lemon Jelly.

One-half package of gelatine, dissolved in a cup of water. Take the grated rinds and juice of 2 lemons, add 1 coffee cup of sugar, stir in the gelatine and 1 pint of boiling water. Strain through a flannel andjpour into molds to harden. — A. J. A.

Coffee Jelly.

One-half box of gelatine soaked 3^ hour in 3^ cup cold water; 1 quart of strong coffee made as for table and sweetened to taste; add the dissolved gelatine to the hot coffee, stir well and strain into a mold, rinsed with cold water just before using. Set away to harden Just before serving, turn out of mold and pile whipped cream around it. — Mrs. W. S. Miller.

220 THE MENDELSSOHN CLUB COOK BOOK.

Home Phone No. 1175 You can always depend upon

GLEICHMANN'S

Home Made Candies

The best in the city

Fresh Every Day

114 N. Main St. Orpheum BIdg.

Of 0^ (k Of

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Knickerbocker Ice Co.

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A HOME, INDUSTRY I

Manufacturers of J^

DI5TILLLD WATLR ICL

Both Phones 523

766 N. Madison 5t.

HOWARD W. HALL,

Local Manager.

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t Wake Your Own Tee Cream t

JInd You Know Tfs Good

Smoother, richer, better ice c r e a m — more whole- some, purer ices, a more tempting variety of frozen des- serts than you could possibly buy anywhere can be made at home, in four minutes with the

TRIPLE MOTION

WHITE MOUNTAIN

ICE CREAM FREEZER

It stirs three ways at once by just turning the handle. This triple motion produces an indescribably fine-grained, creamy result. Lumpy or coarse ice cream is an impossibility with the White Mountain Freezer.

Make ice cream often, it is wholesome and inexpensive if you have a White Mountain Freezer and make it at home.

All leading dealers in house furnishing goods can supply the White Mountain Freezer.

We have a fine book of recipes called •'FROZEN DAINTIES" which we will send free for the asking. Dept. 6.

Cfte White mountain Treezcr Co. ii{f\

nashua^ I2ew fyampshin ^

FROZEN DESSERTS OF ALL KINDS. 223