Stevenson Memorial Cook Book Part 33

PINEAPPLE FRAPPE

Two cups water; one cup sugar; juice three lemons; two cups ice-water; one can shredded pineapple or one pineapple, shredded. Make syrup by boiling water and sugar fifteen minutes; add pineapple and lemon juice; cool, strain, add ice-water, and freeze to a mush, using equal parts ice and salt. If fresh fruit is used, more sugar will be required.

FROZEN EGG-NOG

Mrs. Will J. Davis

Put one quart of milk, a good sized stick of cinnamon; six cloves and six whole allspice in a double boiler and scald. Beat the yolks of a dozen eggs until thick and light, gradually adding two cups of sugar, beating constantly. Add one-half teaspoonful each of salt and nutmeg.

Strain spices from milk and pour milk slowly into the egg mixture, continue beating. Cook over hot water, stirring constantly, until thick enough. Remove from stove, cool, then add three pints thick cream and freeze slightly. When about to serve add one-fourth cup each of Jamaica rum and cognac.

FRUIT PUNCH

Mamie Johnson

Two cups sugar; one-half cup orange juice; one cup water; one-half cup lemon juice; one cup strawberry juice; one cup pineapple juice and one-half cup maraschino cherries. Boil sugar and water to a syrup and add the fruit juices. Let stand twenty minutes and strain and chill. Add whole cherries. Sweeten to taste or weaken if necessary. Serve ice cold.

CRANBERRY PUNCH

Mrs. Frank Germaine

Stew one quart of berries until soft. Pa.s.s through a sieve; add to pulp juice of three oranges, one tablespoonful liquid from maraschino cherries and sugar to sweeten. Cook twenty minutes, cool and freeze.

Garnish each cup with a teaspoon of whipped cream, candied cherries and a mint leaf. Set sherbet cups on plates and serve with lady fingers.

WATERMELON ICE

Mrs. Charles S. Clark

Put watermelon pulp in potato ricer and squeeze juice out of it. For one quart of liquid add juice of two lemons and sugar to taste. Freeze.

LEMON ICE

Sue C. Woodman

Juice four lemons; two cups sugar; strain juice into sugar; let stand two hours on ice; one pint milk or cream. Freeze.

LEMON ICE

Mrs. Alice Snively

Four cups water, two cups sugar, three-fourths cup lemon juice. Make a syrup of the sugar and water. Add lemon juice. Freeze.

ORANGE ICE

Four cups water; two cups sugar; two cups orange juice; one-fourth cup lemon juice; grated rind of two oranges. Make syrup by boiling water and sugar for twenty minutes; add fruit juice and grated rind; cool, strain and freeze.

ALMOND ICE

Two pints milk; eight ounces cream, two ounces orange-flower water; eight ounces sweet almonds; four ounces bitter almonds. Pound all in marble mortar, pouring in from time to time a few drops of water; when thoroughly pounded add the orange-flower water and half of the milk; pa.s.s this, tightly squeezed, through a cloth; boil the rest of the milk with the cream and keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the almond milk; give it one boiling, take it off and let cool in a bowl or pitcher before pouring it into the mold for freezing.

FROZEN LEMONADE

Mrs. Frederick T. Hoyt

Boil one pound of sugar in one pint water for five minutes, add one pint of cold water, the grated rind of one lemon, and the strained juice of four. Turn into a freezer, and turn until frozen like snow, serve in lemonade gla.s.ses, and topped with a piece of candied or fresh lemon.

LEMON ICE

Belle Shaw

Juice of four lemons; whites four eggs; two cups sugar; two cups water; one tablespoonful gelatine. Add gelatine to whites of eggs; mix sugar, water and lemon juice together, then add to beaten whites of eggs, and freeze.

THREE-OF-A-KIND ICE

L. E. Kennedy

Three oranges; three lemons; three cupfuls sugar; the whites of three eggs and three cupfuls water. Freeze. This will serve twenty.

BREAD

"_Here is bread which strengthens men's hearts, And, therefore, is called 'The Staff of Life.'_"

SPOON BREAD

Mary S. Vanzwoll

One cup b.u.t.termilk; one cup boiled rice; one-half cup corn meal; one egg; one tablespoonful melted lard or b.u.t.ter; one-half teaspoonful soda in water; salt. Bake in medium oven thirty minutes.

OATMEAL BREAD

Mrs. F. W. Bentley

One cake compressed yeast; one quart flour, half white and half oatmeal flour; one tablespoonful brown sugar; one teaspoonful salt; one tablespoonful drippings of bacon, melted (hot); one-half cup mola.s.ses; put in half water and half milk enough to make a stiff batter. Let it rise and mold into two loaves. Let rise to half its size, and bake in moderate oven thirty-five minutes.