OF READING, PA

1 8 1 4 - Oldest Bank in Berks County - 1 9 1 6 Resources Over $4,600,000.00

RECIPES FROM MY FRIENDS ^37

138 RECIPES FROM MY FRIENDS

RECIPES FROM MY FRIENDS 139

mo RECIPES FROM. MY EKTE^TOS

FROZEN DESSERTS 141

FROZEN DESSERTS

" So comes a reck'ning when the banquet's o'er, The dreadful reck'ning, and men smile no more."

Frozen Custard — One pint of milk, 1 quart of cream, 1 tumbler light cherries, preserved, 1 small tumbler dark pre- served cherries, 1 teaspoonful vanilla, 2 tablespoonfuls flour, 2 eggs well beaten, 2 cups of sugar, ^ cup almonds browned in oven, and ground, ^ cup good sherry. Milk, eggs, flour and sugar boiled in double boiler. When cold, add rest of ingredients, add cream last, and freeze as ice cream.

" SALLIE," YORK CATERER.

Caramel Ice-Cream — One quart of cream, 1 pint of milk, 2 eggs, 10 ounces of sugar, ^ cup of flour. Boil the milk. Beat the eggs, 1 cup or ^ the sugar and flour together, smoothly. Stir in the boiling milk. Brown the other half, or cup of sugar, with a little water ; let it boil down and become brown. While it is hot stir it in the hot custard, beating out lumps. In winter time add cream at once, then set away to cool before freezing. In summer allow it to cool before adding cold cream.

Frozen Cranberries — To 1 quart of cranberries, two lem- ons. Stew berries and strain as you do for sauce. Freeze as you would ice-cream. MRS. IRVIN ERMENTROUT.

Nut Caramel Ice-Cream — Melt ^ cupful of brown sugar and stir until it is dark brown in color. Then gradually add 4 tablespoonfuls of boiling water and cook for 3 minutes longer. Heat 1 cupful of milk and thicken by adding a scant teaspoonful of corn starch moistened to a paste with a little cold water. Cook over hot water for 8 minutes. Remove from the fire and when cool add the caramel syrup, half a pint of double cream that has been whipped with 1 tablespoon of powdered sugar, and 1 large cupful of chopped nut meats. Freeze slowly in the usual manner.

CLUB HOUSE COOK BOOK

Stale Cake Pudding — Pack an ice-cream freezer in ice and salt, using more salt than you would for plain ice-cream. Scatter a few pieces of candied fruits in the bottom of the freezer, or preserved fruits, from which the syrup has been drained, may be used. Then put in whipped cream from 3 to 4 inches in depth. Take slices of cake, dip them in sherry and lay them over the cream. Scatter bits of fruit over the cake, making sure that many of them are around the edge so that they will show when the pudding is turned out. Put more whipped cream, then again cake and fruit, and finish with the whipped cream. Cover the freezer closely, drain the water off, repack, and stand away for 3 hours. Turn out on an ice-cream platter.

Coffee Parfait — One cup of cold, strong coffee, ^ cup of sugar, whites of 3 eggs, Yz pint of cream, 1 teaspoonful of vanilla. Boil coffee and sugar until it spins a thread. Beat until dry the whites of the eggs. Then pour the boiling syrup over the eggs, stirring all the while. Whip the cream until stiff, add to the coffee and eggs, add vanilla. Pour in freezer, pack in ice, and stand for 3 hours. G. N.

Coffee Parfait — One cupful of sugar, 1 cupful of water, whites of 3 eggs, 1 cupful strong coffee, 3 cupfuls of whipped cream. Cook sugar and water until they form a thick syrup; beat the whites of the eggs and pour the boiling syrup over them. Cook, add the coffee and when cold, the whipped cream. Mix all well, and put the mixture into a mold, cover very closely, and bury in ice and salt for several hours.

Frozen Fruit Salad — Peel and cut into slices 4 bananas, add J4 pound of candied cherries, cut into quarters, the pulp of 1 shaddock, 2 conserved green gages cut into small bits, and Yi pound of white grapes. Sprinkle over these ^ cup of granulated sugar, a tablespoonful of Jamaica rum, Yz pint of champagne. Let it stand for Yz hour; then add Y pi^t of cold water. Turn into a freezer until partially chilled. Serve at once in punch glasses.

FROZEN DESSERTS 143

Frozen Walnut Pudding — Clean 1 cup of raisins, cover them with boiling- water, drain them ten minutes, and roll them in granulated sugar. Beat the yolks of four eggs with Yz cup of sugar until light. Mix one tablespoonful of corn starch with a little cold milk, then gradually add two pints of hot milk. Cook over a hot fire for 15 minutes, stirring con- tinually until thick. When cool, add 1 tablespoon vanilla ex- tract, Yi pint of peach preserves, ^ pint of English walnuts, chopped fine, and the raisins. Freeze as ice-cream. When partly frozen add the whites of 3 eggs with ^ quarter pound sugar. Serve with whipped cream and halves of English walnuts. MRS. A. A. GERY.

Vanilla Ice-Cream — One quart of cream, 1 cup of sugar, vanilla bean, or 2 tablespoons vanilla extract.

Orange Water Ice — One quart of water, 2 cups orange juice, 2 cups of sugar, ^ cup lemon juice. Boil grated rind of 2 oranges in the syrup.

Milk Sherbet — One-half cup of lemon juice, 2 cups of sugar, 1 quart of milk.

Custard — Three yolks of eggs, ^ cup sugar, 2 cups of hot milk, salt, ^ teaspoon flavoring. Prepare as for lemon jelly; beat the whites of the eggs until light, and when the jelly begins to thicken, add them to it. Beat until smooth, nearly hard, then pour into a mould. Prepare the custard and when cold serve it with the pudding.

Custard Pudding — One-fourth cup pearl tapioca or rice, 1-3 cup sugar, 2 cups of milk, 2 eggs (yolks), Yz teaspoon- ful salt, whites of 2 eggs, Y^ teaspoonful vanilla. Soak the tapioca in enough hot water to cover it, until it absorbs the water, add the milk and cook until the tapioca is soft and transparent, add the yolks of the eggs, sugar and salt, cook 3 minutes, remove from fire, add the beaten whites and flavor- ing, and when cold serve. Rice, if used, must be cooked in boiling water until soft. — From Drexel Institute of Art, Sci- ence and Industry, sent in by Mrs. John B. Bowers.

144 CLUB HOUSE COOK BOOK

Snow Pudding — One-eighth box of gelatine, yi cup cold water, 1 cup boiling water, 1 cup of sugar, ^ cup lemon juice, 3 whites of eggs.

Hot Egg-Nog — Yolk of 1 ^g^, 2 teaspoonfuls sugar, 1 cup hot milk, nutmeg, brandy or wine. Beat the ^gg, add the sugar, pour the hot milk over them, strain and flavor as desired. If wine or brandy is used take 1 tablespoonful.

RECIPES FROM MY FRIENDS

RECIPES FROM MY FRIENDS

RECIPES FROM MY FRIENDS 147

RECIPES FROM MY FRIENDS

CHEESE 14&

The gourmand smiles when the moon he sees, For he thinks it's made of good green cheese.

Cheese Straws — Roll out pie crust very thin, sprinkle it with grated cheese and cayenne pepper. Fold the crust in thin layers, roll it thin again, and sprinkle again with cheese. Fold and roll again, and cut in narrow strips or straws. Brown on flat pans in a moderate oven.