NATIONAL GROCERY CO

Mince Meat.

Requires no cooking. 1 cupful chopped meat, 3 cupfuls chopped apples, 1 cupful chopped raisins, 1 cupful currants, % cupful seedless raisins, y2 cupful butter or dripping, 2 cupfuls brown sugar, 1 cupful grape juice or coffee, 1 cupful boiling water or coffee, 1 teaspoonful cinnamon, y3 teaspoonful cloves. Let it stand in tightly covered jar 24 hours before using.

MRS. WILLIAM GOTTSTEIN.

GOLD SHI ELD COFFEE GOLD SHIELD TEA

ALWAV5 GOOD ALL GROCERS

ONE THOUSAND FAVORITE RECIPES

IT'S NOT ALL IN THE RECIPE OR THE BAKING

If you use poor baking powder you can' t get good results.

Crescent Egg Phosphate

Baking Powder

IS A GUARANTEE of success in itself. It's abso- lutely pure, wholesome and nutritious and pro- duces 3xe per cent, more leavening power than any other powder on the market.

It guarantees you better, lighter Pastry or your money back.

2 5 Cents Full Pound

Main 1197 Ind. 387

FIRE PROOF

BURGLAR PROOF

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Erickson Building First and University

Safety Deposit Boxes and Storage Rooms at Reasonable Rates. Call and Examine Our Eledlrical System

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912 Second Ave.

Carry exclusive line of CONFECTIONERY and French Pastry POPULAR Luncheon served in the unique and beautiful Egyptian room

IERCHANTS PRATING CO , INC. SEATTLE

FROZEN DESSERTS 115

Frozen Desserts

In heating milk for custards always use a double boiler. The rule for custards is 4 eggs to a quart of milk and a tablespoonful of sugar for each egg. Creams and custards that are to be frozen require an additional amount of sugar. When mixing eggs and hot milk stir in a small quantity slowly at first, so that the eggs may not curdle. A very moderate degree of heat must be employed for all sauces, creams and custards made of the yolks of eggs. Cream to be whipped should be put on ice some time before, as it whips more easily when very cold. Coffee ice cream should be thickened with corn starch. The flavoring for almond cream is made by pounding the kernels to a paste with rose water. For cocoanut cream use freshly grated cocoa- nut and add to cream, and sugar just before freezing. The milk should not be heated for pineapple, strawberry or raspberry cream. Berry flavors are best made by allowing berries to stand awhile well sprinkled with sugar, mashing and straining the juice. Canned ber- ries may be used in the same way. Water ices are made from fruit juices mixed with water sweetened and frozen like ice cream. In making them, mix well before freezing or the sugar will sink to the bottom. It is best to make a syrup of sugar and water, and when cold add the fruit juice. Cream may be frozen without a patent freezer by using a tightly covered tin can and a wooden pail, scraping the sides and bottom of the can with a wooden spoon as the contents freeze. If cream does not whip readily, add a few drops of lemon juice. If cream is slightly sour, add a pinch of soda.

Tri-Color Frozen Pudding.

One pint cream whipped stiff and sweetened; divide in three parts. Flavor one with strawberry jam and add a couple of drops of Price's fruit coloring to make pink. Put chocolate in one part, and flavor the white or third part with vanilla. Wet pudding mold. Put in the chocolate cream, on top of which put a few dice shaped pieces of sponge cake, on each of which a drop of rum has been put, a few Maraschino cherries; then the vanilla cream with cake and cherries on top, and lastly the pink. Close mold and pack in ice three hours.

MRS. A. COBLENTZ.

Have, you noticed the superiority of the taste of Independent Beer ahove all others?

ONE THOUSAND FAVORITE RECIPES

Tea Frappe. Four teaspoonfuls tea, 1 pint boiling water, 1 cup sugar, rind and juice of 3 oranges, juice of 2 lemons, 1 can pineapple chopped fine. Steep tea five minutes in boiling water; strain; boil sugar and water together and orange rind for five minutes. Strain. Add to the tea, add fruit and juice. Freeze like half melted snow.

MRS. W. ROSENBLATT.

Lemon Ice.

For 1 gallon take 5 eggs, 3 cupfuls sugar, 10 lemons, grated rind of 3 lemons, 4 cups water. Beat eggs until well creamed. Add sugar. Then add juice of lemons and rind and water. Freeze until stiff.

MRS. MANNIE COHEN.

Frozen Pudding. One cupful sugar, 1 cupful water. Boil until it threads. Add to whites of 3 eggs beaten stiff. Fold in 1 pint of whipped cream. Flavor with crushed fruits. Pack in ice and let stand for a few hours.

MRS. I. MONHEIMER.

Frozen Peaches and Cream.

Whip 1 quart cream as stiff as possible. Take ripe peaches and mash until you have about 1 pint of pulp. Sweeten well with pow- dered sugar. Add to the cream, mixing well, but with as little beating as possible. Put in a freezer or in a covered mold and pack well within. If used at night it should be put to freeze at noon. After the first hour stir well, loosening all that has. frozen and stuck to the sides, and repeat at end of second and third hours. Then leave until ready to serve. MRS. JULIUS C. LANG.

Pineapple Mousse. One teaspoonful granulated gelatine, y± cupful cold water, 1 cup- ful pineapple syrup, 2 tablespoons of pulp, 1 cupful sugar, 1 quart of cream. Heat 1 can grated pineapple; drain. To 1 cupful syrup add gela- tine soaked in cold water, lemon juice and sugar. Strain, and cool. As mixture thickens, fold in whip from cream. Mould, pack in ice and salt and let stand 4 hours. RENA HERMAN.

Mousse. One quart cream, 1 pound white sugar, the whites of 6 eggs. Fla- vor with vanilla or wine. Whip the cream and sugar till all the cream is a stiff mass. Then beat the whites very stiff and add to it flavor to taste. This makes 3 quarts. Pack in freezer and let stand from two to four hours. In warm weather two hours will be sufficient. Allow 2 pounds salt to 6 pounds of ice. Do not churn.

MRS. I. E. MOSES.

-L-IMnlV^C VEGETABLES NATIONAL GROCERY CO. ^ ,

FROZEN DESSERTS 117

Rum Pudding.

Beat yolks 2 eggs with y2 cupful sugar until light; then add stiffly beaten whites. Flavor with 1 tablespoonful rum. Whip 1 pint cream very stiff; stir into beaten eggs. Line a melon mold with lady fingers, split in half. Then put a layer of whipped cream over. Chop y2 pound marron glace fine and sprinkle some over cream. Put an- other layer of lady fingers, cream and marrons, and so on until mold is filled. Close tightly and pack in rock salt and ice from three to four hours. If desired, whipped cream, flavored with a little rum, can be put around pudding when it is served.

MRS. S. A. ROSENFELD.

Cold Pudding.

Mix y2 pound of stale macaroons grated, % cupful sugar, add 1 pint stiffly beaten cream, stirring lightly. Flavor with Maraschino cherries and liquid. Pack in ice and salt. Freeze 4 hours.

MRS. W. ROSENBLATT. Roman Sherbet. Juice of 3 lemons and 2 oranges, 2 pints water boiled with 1 cup £ugar for a few minutes; 1-3 of a package gelatine dissolved in cold water and added to -the boiling water, whites of 2 eggs well beaten, 1 cup of strong green tea, small glass of rum, and if desired a large glass of champagne. Freeze several hours. MRS. S. ARONSON.

Sherbet Adele. Three pints of water, 3 cupfuls of granulated sugar, a little orange and lemon peel. Boil to gether ten minutes, strain and set aside to cool. When cold add juice of 8 oranges, 3 lemons, 1 pint of claret and 1 teaspoonful of Eau de Fleurs d'Orange, the beaten whites of two eggs. Put in freezer and freeze.

MRS. L. A. MORGANSTERN, New York City.

Tortoni Frozen Pudding.

Six eggs, 1 cupful powdered sugar, y2 cupful grated macaroons, 1 pint cream, 1 dessertspoonful vanilla. With the yolks beat sugar, add macaroons, add beaten cream, whites beaten stiff. Mix all to- gether lightly and add vanilla. Pack in salt and ice for two hours.

MRS. E. MORGANSTERN Frozen Maple Cream. One cup maple syrup and the yolks of 4 eggs boiled in a double boiler for 10 or 15 minutes. Take off and cool. Beat up 1 pint cream and add the well beaten whites of the eggs. Then add the boiled cus- tard, jflace in a pudding form, which has to be packed in ice and salt for five or six hours MRS. A. COBLENTZ.

Coffee Frappe. Four cupfuls freshly made coffee, scant cupful sugar. Add to hot coffee 1 cupful cream. Strain coffee and freeze soft. Put 1 teaspoon- ful whipped cream on top of each glass when serving.

MRS. W. ROSENBLATT.

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ONE THOUSAND FAVORITE RECIPES

Coffee Frappe.

One cup of black strong coffee; boil with 1 cupful sugar. Then add yolks of 3 eggs or more if necessary until thick. Let cool. Have ready 1 pint of heavy cream. Beat to charlotte russe. Add 15 cents worth burnt almonds rolled fine. Then mix with above and pack in a bucket with ice and rock salt for three hours.

MRS. A. E. WILZIN.

Frozen Chocolate Pudding. One quart milk, yolks of 6 eggs, piece of chocolate the size of an egg melted, y2 dozen macaroons and y2 cupful raisins soaked in sherry. Sweeten to taste. Put milk in double boiler, and when nearly boiling add the yolks and stir until thick. Then break in the macaroons, add raisins and wine. Place all in mold and pack with ice. Whipped cream can be served with it. LOTTIE LEWIS, Pocatello.

Frozen Chocolate. Half pound chocolate dissolved in 1 cupful of milk and a little vanilla, and y2 cupful sugar. When all is melted, add the well beaten yolks of 5 eggs, and beat this mixture into 1 quart whipped cream. Pack in mold and let stand three or four hoiirs„

MRS. MITCHELL HARRIS, Olympia.

Blum's Frozen Pudding. Beat 1 quart charlotte russe cream stiff. Flavor with vanilla. Add 1 large cup each of grated walnuts, pecans and almonds. Sweeten to taste. Put into pudding mold and pack well in ice. Serve with choco- late sauce poured over it. MRS. LEO SCHWABACHER.

Apple Sherbet. Boil the apples, pared and cored in sufficient water to float them, until they are reduced to a fine pulp. Strain them, and to half a pint of water add half pound of sugar, the juice of a lemon, and if necessary a little water. When cold freeze as ice cream.

MRS. A. L. BARMON. Plumbaire. Make rich custard. When cold flavor with wine. Put this in freezer and when half frozen add chopped citron, brandied fruits, blanched almonds, macaroons crumbled and marrons.

MRS. GUSTAVE BROWN.

Nesselrode Pudding. Two dozen chestnuts, y2 pound sugar, y2 pint cream, y2 glass Maraschino, 1 ounce each candied fruit, raisins, citron, 3 eggs, 8 grated macaroons. Mix and freeze. MRS. GUSTAVE BROWN.

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