Sift the flour three times, add salt and stir in as lightly as possible
to the mixture, add flavoring and bake in unbuttered angel food tin from
forty five to sixty minutes. When the top begins to brown, place over it
a buttered paper.
IMITATION ANGEL CAKE
1 cupful sugar
1¼ cupfuls flour
½ cupful milk
whites of 2 eggs
1 teaspoonful almond flavoring
1½ tablespoonfuls butter
2 teaspoonfuls baking powder
Cream the butter and sugar, add milk, then the twice sifted flour with
the baking powder sifted in, flavoring, and lastly stir the well beaten
whites very lightly into the mixture. Bake in a buttered angel food tin.
APPLE CAKE
1 cupful sugar
½ cupful butter
1 cupful unsweetened apple sauce
1¾ cupfuls flour
1 cupful chopped raisins
1 tablespoonful boiling water
1 teaspoonful soda
1 teaspoonful cinnamon
½ teaspoonful cloves
½ teaspoonful salt
Cream butter and sugar, add apples, soda dissolved in the boiling water,
salt, spices, and raisins well stirred in the flour. Bake in well
buttered pan about forty five minutes.
COFFEE CAKE
1 cupful butter
1 cupful brown sugar
1 cupful strong cold coffee
½ cupful molasses
1 cupful chopped raisins
2 eggs
2 teaspoonfuls cinnamon
1 teaspoonful cloves
1 teaspoonful soda
3 cupfuls flour
Stir together the softened butter and sugar, add molasses, coffee, eggs,
and soda dissolved in a little water. Stir spices into sifted flour with
raisins or any desired fruit, stirring all together and baking from
forty five minutes to one hour, according to depth of pan.
CHOCOLATE CAKE
1 cupful brown sugar
1 cupful milk
1½ cupfuls flour
2 eggs
1 tablespoonful butter
1 teaspoonful soda
½ cupful melted chocolate
1 teaspoonful vanilla flavoring
Cream butter and sugar, add half the milk, and the soda dissolved in one
tablespoonful hot water. Melt the chocolate in small tin or granite cup
or saucer over the fire, and stir into the mixture alternately with the
flour, beaten yolks and flavoring. This makes two layers. Any preferred
filling and icing may be used.
CREAM PUFFS
½ cupful butter
1 cupful hot water
1 cupful flour
3 eggs
pinch of salt
Pour the water in a stew pan, add the butter and boil till melted. Stir
in flour, when well cooked in, remove from fire and cool. When cold,
stir in one at a time the unbeaten eggs. Drop from a dessert spoon on
buttered tins and bake about twenty minutes. For filling use—
½ cupful milk
½ cupful sugar
1 egg
1 teaspoonful corn starch
1 teaspoonful vanilla flavoring
Bring milk and sugar to a boil, add cornstarch previously dissolved in a
little cold milk, then stir in the well beaten egg, flavor and when
cool, fill into the split puffs.
DAINTY CAKE
1 cupful sugar
¼ cupful cocoa
½ cupful flour
whites 5 eggs
½ teaspoonful cream of tartar
½ teaspoonful flavoring
To the stiffly beaten eggs, add cream of tartar, sugar and cocoa,
beating constantly. Then add vanilla and stir in the flour very lightly.
Makes one large or three layer cakes.
DROP CAKES No. 1
2 cupfuls sugar
1 cupful molasses
1 cupful milk
2 cupfuls chopped fruit
6 cupfuls flour
1 cupful butter
2 eggs
1 teaspoonful soda
1 teaspoonful salt
1 teaspoonful each, cinnamon and cloves
Cream butter and sugar, add eggs, molasses, milk, part of flour, soda
dissolved in little water, salt and spices, and fruit stirred first in
the remainder of the flour. Drop from a teaspoon on buttered tins.
DROP CAKES No. 2
2 cupfuls sugar
1 cupful butter
1 cupful milk
flour
4 eggs
2 teaspoonfuls baking powder
1 teaspoonful vanilla flavoring
Cream butter and sugar, add milk and beaten yolks and sifted flour with
baking powder sifted in, to make rather a stiff batter. Then add
flavoring and the well beaten whites. Bake in buttered gem pans.
DROP NUT CAKES
1 cupful sugar
1 cupful chopped nuts
¼ cupful flour
1 egg
½ teaspoonful lemon flavoring
pinch of salt
To the well beaten egg, beat in the sugar and stir in the other
ingredients. Shape into eighteen cakes about the size of an English
walnut, put about two inches apart in a buttered tin and bake. Serve
with lemonade, tea, or in any preferred way.
DRIED APPLE FRUIT CAKE
3 cupfuls dried apples (soaked over night in cold water)
2 cupfuls molasses
2 eggs
1 cupful sugar
flour
1 cupful sweet milk
¾ cupful butter
1½ teaspoonfuls soda
1 teaspoonful each cinnamon, nutmeg, cloves
Chop the dried apples slightly and simmer for two hours with the
molasses; add sugar, milk, spices, butter, eggs, soda dissolved in
little water, and flour enough for a stiff batter. Bake in steady oven.
FRUIT CAKE No. 1
2 cupfuls brown sugar
1 cupful sour cream or milk
1 cupful chopped nuts
1 cupful chopped raisins
flour
3 eggs
1 teaspoonful soda
1 teaspoonful cinnamon
1 teaspoonful cloves
½ teaspoonful nutmeg
1 teaspoonful salt
1 teaspoonful baking powder
Mix beaten eggs and sugar, add milk to which soda dissolved in little
water has been added, nuts, salt, spices, flour in which baking powder
has been sifted, and pour one-half this mixture into buttered pan, stir
fruit into the other half and pour over first half in pan.
FRUIT CAKE No. 2
½ lb. chopped English walnuts
½ lb. chopped pecans
½ lb. chopped almonds
½ lb. chopped citron
1 lb. currants
1 lb. raisins
1 cupful warm molasses
½ cupful wine (or fruit juice)
1 cupful butter
1 cupful sugar
6 eggs
2 cupfuls flour
1 teaspoonful nutmeg
1 teaspoonful cinnamon
1 teaspoonful allspice
1 teaspoonful cloves
¼ teaspoonful soda
1½ tablespoonfuls orange juice
1½ tablespoonfuls lemon juice
Cream butter and sugar, add beaten yolks, molasses containing soda
dissolved in little water, flour, spices, nuts and wine. Dip the fruits
in flour, pour half the cake mixture in the buttered tin, stir the
floured fruits into the other half of batter and pour over batter in
tin. Steam one and one-half hours and bake twenty minutes, or bake
slowly about two hours.
When cold, wrap in paraffin paper, or keep in a box with a fresh apple.
PRUNE FRUIT CAKE
1½ cupfuls sugar
2 cupfuls mashed prunes
2 cupfuls flour
¼ cupful butter
1 teaspoonful soda
2 teaspoonfuls cinnamon
1 teaspoonful cloves
2 eggs
Cream butter and sugar, add beaten eggs, prunes, spices, soda dissolved
in water, flour, and bake in buttered pan, or make into layers.
GINGERBREAD No. 1
½ cupful butter
¾ cupful sugar
½ cupful molasses
½ cupful sour milk
2 cupfuls flour
1 egg
1 teaspoonful ginger
½ teaspoonful cinnamon
1 teaspoonful soda
pinch of salt
Cream butter and sugar, add molasses, milk, soda dissolved in little
water, beaten egg, flour and spices. Bake in buttered pan.
GINGERBREAD No. 2
½ cupful sugar
½ cupful molasses
½ cupful sour milk
¼ cupful butter
1½ cupfuls flour
1 teaspoonful ginger
½ teaspoonful cinnamon
½ teaspoonful salt
1 teaspoonful soda
Mix as for Gingerbread No. 1 without the egg.
GOLD CAKE
1 cupful sugar
½ cupful butter
2 cupfuls flour
yolks of 6 eggs
2 teaspoonfuls baking powder
1 teaspoonful orange flavoring
Cream butter and sugar, add well beaten yolks, the flour with baking
powder sifted in, and flavoring. Bake in buttered tin in medium oven.
GRANDMA’S BREAD CAKE
2 cupfuls bread sponge
1 cupful sugar
⅔ cupful butter
1 cupful warm milk
½ cupful chopped fruit
½ teaspoonful cinnamon
½ teaspoonful clove
flour
In the morning, after bread sponge from the night before has had a very
little flour worked in and allowed to rise, take two cupfuls of this,
stir in all the ingredients but the flour, adding just enough of that to
make a soft dough. When this has risen to double its size, mould softly
into loaves and bake in well buttered tins.
HERMITS
1½ cupfuls brown sugar
1½ cupfuls chopped raisins
2½ cupfuls flour
3 eggs
1 tablespoonful hot water
1 teaspoonful cloves
1 teaspoonful cinnamon
½ teaspoonful soda
1 teaspoonful baking powder
To the well beaten eggs add sugar, raisins, spices, soda dissolved in
hot water, and baking powder sifted in with flour. Drop from a dessert
spoon on a buttered tin and bake.
MARGUERITES
1 cupful chopped nuts
sugar
thin crackers
white of 1 egg
1 teaspoonful flavoring
To the stiffly beaten white, add sugar to spread, nuts and flavoring.
Spread on the crackers and brown in the oven. Do not let stand long
before serving.
PLAIN CAKE No. 1
¾ cupful sugar
½ cupful milk
1 cupful flour
1 egg
butter size of egg
2 teaspoonfuls baking powder
1 teaspoonful flavoring
Cream butter and sugar, add beaten egg, milk, flour in which baking
powder has been sifted, flavor, and bake in buttered pan.
PLAIN CAKE No. 2
¾ cupful sugar
½ cupful sour milk
1 cupful flour
1 egg
butter size of egg
¼ teaspoonful soda
1 teaspoonful flavoring
Cream butter and sugar, add beaten egg, milk, soda dissolved in a little
water, flavoring and flour. Bake in buttered pan.
SPONGE CAKE No. 1
6 eggs
2 cupfuls sugar
1 cupful boiling water
2 cupfuls flour
juice of 1 lemon
1½ teaspoonfuls baking powder
To the well beaten eggs, beat in the sugar, add lemon juice, boiling
water and flour with baking powder sifted in. Bake in buttered pan.
Angel food tin is good.
SPONGE CAKE No. 2
3 eggs
1½ cupfuls sugar
1¾ cupfuls flour
½ cupful cold water
1½ teaspoonfuls baking powder
1 teaspoonful vanilla flavoring
To the well beaten eggs, beat in the sugar, add water, flavoring, and
the flour in which baking powder has been sifted. Bake in buttered pan.
If this cake is to be iced, the white of one egg may be saved for use in
icing.
Never stir sponge cake batter any more than is necessary.
WHITE CAKE No. 1
2 cupfuls sugar
½ cupful butter
½ cupful milk
1½ cupfuls flour
whites of 4 eggs
2 teaspoonfuls baking powder
1 teaspoonful rose flavoring
Cream butter and sugar, add milk, flavoring and the stiffly beaten
whites, then flour, with the baking powder sifted in. Makes a good layer
cake.
WHITE CAKE No. 2
½ cupful butter
1¼ cupfuls sugar
½ cupful milk
2 cupfuls flour
2 teaspoonfuls baking powder
whites of 5 eggs
1 teaspoonful almond flavoring
Cream butter and sugar, then stir in first milk, then flour till flour
is nearly used, adding the last of it with baking powder sifted in,
flavor, and stir in very lightly the whites, and bake in buttered angel
food pan. This makes one medium size cake or two layers.
CAKE FILLINGS
1 cupful of chopped nuts, fruit or caraway seed may be added to any
plain cake batter, changing it to a choice cake.
A good filling is made by adding chopped nuts or fruit to ordinary
icing.
A little flour added to sugar in thickening icing is good.
CHOCOLATE FILLING No. 1
1 cupful brown sugar
yolk of 1 egg
2½ squares Baker’s chocolate
1 teaspoonful vanilla flavoring
3 tablespoonfuls milk
Stir sugar into melted chocolate, add milk, the beaten yolk, flavor, and
cook till thickened in a double boiler. When cool, put between layers.
CHOCOLATE FILLING No. 2
1 cupful powdered sugar
whites of 2 eggs
1 square Baker’s chocolate
1 teaspoonful vanilla flavoring
To the stiffly beaten eggs, beat in the sugar, add melted chocolate and
vanilla, mix thoroughly and put between layers.
FRUIT FILLING
¼ cupful chopped raisins
¼ cupful chopped citron
½ cupful chopped dates
½ cupful chopped nuts
½ cupful powdered sugar
whites of 3 eggs
1 teaspoonful vanilla flavoring
To the stiffly beaten whites, add sugar, then the remaining ingredients,
and spread before cold.
LEMON FILLING
1 cupful sugar
juice of 1 lemon
1 egg
Add sugar and juice to the well beaten egg, and cook till thickened.
LEMON HONEY FILLING
1 cupful sugar
¼ cupful butter
yolks of 6 eggs
3 lemons
Wash, press out juice and grate rind of lemons, put in double boiler,
add butter and sugar. When near boiling point add well beaten yolks,
stirring constantly. Keep stirring till mixture becomes very thick.
This is good in sandwiches as well as cake.
MARSHMALLOW FILLING No. 1
½ lb. chopped marshmallows
2 cupfuls sugar
½ cupful water
whites of 2 eggs
½ teaspoonful vanilla flavoring
Boil water and sugar till it hairs, remove from fire and stir in stiffly
beaten whites, then the marshmallows and flavoring, stirring briskly
till cold. This quantity is sufficient filling for a three layer cake.
Chopped nuts may be spread over layers before adding filling, if
desired.
MARSHMALLOW FILLING No. 2
1 lb. marshmallows
1 cupful sugar
⅓ cupful boiling water
½ teaspoonful vanilla flavoring
Boil sugar and water till it hairs, remove from fire, slowly stir in the
melted marshmallows, add flavoring and stir till right consistency to
spread.
NUT FILLING
2 cupfuls chopped nuts
1 tablespoonful melted chocolate
½ cupful sugar
2 tablespoonfuls cream
¼ teaspoonful butter
Mix all together thoroughly and put between layers.
NUT AND FRUIT FILLING
2 cupfuls chopped nuts
2 cupfuls chopped raisins
1 cupful citron
1½ cupfuls chopped figs
little wine
Put nuts and fruit through food chopper, and rub all together with
enough wine to form a paste. Put between layers.
ORANGE FILLING
3 tablespoonfuls orange juice
1 tablespoonful butter
1 teaspoonful lemon juice
confectioner’s sugar
Heat juices and butter just enough to melt the butter, adding sufficient
sugar for a thick filling.
TART FILLING
2 grated apples
2 eggs
juice of 1 lemon
1 cupful sugar
Let apples and beaten eggs come to a boil, beat in sugar and spread when
cool.
ABOUT ICINGS
COLORED ICINGS
Use cranberry juice or pieces of beets for pink.
Grape juice makes violet.
Spinach makes green.
Yolks of eggs produce yellow.
Dip a knife frequently in cold water when spreading.
When icing runs down the sides of cake, a strip of paraffin paper pinned
around, standing above the top, will prevent it. The paper may be
removed when icing is cold.
BERRY ICING
About 8 crushed strawberries beaten with confectioner’s sugar till right
to spread.
Any juicy berries may be substituted.
BOILED ICING
1 cupful granulated sugar
¼ cupful water
pinch of cream tartar
white of 1 egg
flavoring
Boil water and sugar about three minutes; beat the white of the egg
slightly, and add half of the slightly boiled water and sugar, and a
pinch of cream tartar, beating constantly. As soon as the remainder of
the syrup will hair, pour it into the mixture and beat until cold.
Flavor.
CHOCOLATE ICING No. 1
1½ cupfuls sugar
¾ cupful cream
¼ cupful melted chocolate
1 teaspoonful vanilla flavoring
Mix sugar, cream and chocolate, boiling four or five minutes. Remove
from fire, add flavoring and beat till mixture thickens. Spread quickly
over cake, frequently dipping knife in hot water.
CHOCOLATE ICING No. 2
Use any preferred rule for icing. Melt one-half cupful Baker’s chocolate
by placing in dish over teakettle of boiling water, setting in a small
dish inside of a larger one containing water boiling, or placing a small
tin or granite dish over a gas burner turned low, or on a stove where
it’s not too hot. Spread this melted chocolate over the icing, making an
effect like chocolate creams.
A sprinkling of cinnamon in the chocolate is a pleasant change in
flavor.
COCOANUT ICING
Use any preferred rule for icing. Stir in the shredded cocoanut, or
press it carefully over icing before it hardens on the cake.
FRUIT ICING
Add one-half cupful chopped figs, raisins, or any desired fruit to any
preferred icing.
MAPLE ICING No. 1
2 cupfuls ground maple sugar
1 cupful thin cream
Put the maple sugar through the food chopper, boil with the cream for
fifteen minutes. Remove from fire and beat with an egg beater till thick
enough to spread.
Walnut meats placed on an icing while soft, is a nice trimming.
MAPLE ICING No. 2
1 cupful maple syrup
confectioner’s sugar
½ cupful chopped nuts
Stir the sugar into the syrup till thick enough to spread; add the nuts
or fruit.
MARSHMALLOW ICING
1½ cupfuls sugar
¼ cupful butter
½ lb. marshmallows
¼ cupful water
Melt the marshmallows in a dish set in a larger dish of water boiling.
Boil sugar, butter and water till it hairs, add marshmallows and beat,
till ready to spread.
NUT ICING
Add one-half cupful chopped nuts to any preferred icing.
ORANGE ICING
1 egg
1 teaspoonful cold water
½ teaspoonful orange flavoring
powdered sugar
To the well beaten egg add water and flavoring, beating and stirring in
enough sugar to spread.
UNCOOKED ICING
¼ cupful cream
confectioner’s sugar
2 tablespoonfuls butter melted
1 teaspoonful flavoring
While beating cream, add gradually enough sugar for the mixture to
spread. Then add butter and flavoring.
YELLOW ICING
yolk of 1 egg
juice of ½ lemon
1 tablespoonful water
confectioner’s sugar
Add the lemon juice to the beaten yolk, water and enough sugar to make
it quite stiff.
COOKIES
If your cookies are inclined to burn, bake them on the pans turned
bottom side up.
Place cookies in pans with a pancake turner.
Cookies take but a few minutes to bake.
Place cookies while warm in a cloth in a covered jar.
CHOCOLATE COOKIES
Use Cocoanut Cooky recipe, with the exception of changing cup of
cocoanut to one cupful of melted chocolate.
COCOANUT COOKIES
½ cupful sugar
½ cupful butter
¼ cupful milk
1 cupful grated cocoanut
½ teaspoonful salt
½ teaspoonful lemon flavoring
1 teaspoonful baking powder
1 cupful flour
Cream butter and sugar, add milk, cocoanut, salt, flavoring, and baking
powder stirred in with the sifted flour. Roll thin, cut out and bake.
FRUIT COOKIES
Use recipe for Cocoanut Cookies, substituting chopped fruit for
cocoanut.
Place them when cold in a jar with paraffin paper between each layer.
GINGER COOKIES
2 cupfuls molasses
1 cupful butter
1 cupful sugar
2 cupful sour milk
2 eggs
1 tablespoonful ginger
1 teaspoonful soda
flour
Cream butter and sugar, add beaten eggs, milk, soda dissolved in little
water, ginger, and flour enough for dough to roll thin. Cut and bake in
buttered pans in quick oven.
GINGER SNAPS
1 cupful molasses
½ cupful sugar
½ cupful butter
1 tablespoonful ginger
1 teaspoonful soda
flour
Heat the molasses and stir in the sugar, add softened butter, soda
dissolved in little water, ginger, and sufficient flour to make a thin
dough. Roll, cut, and bake in buttered pans in quick oven, being careful
not to burn.
OATMEAL COOKIES
1 cupful sugar
1 cupful butter
1 cupful sour milk
3 cupfuls flour
3 cupfuls oatmeal
2 eggs
1 teaspoonful nutmeg
1 teaspoonful cinnamon
1 teaspoonful soda
pinch of salt
Cream butter and sugar, add beaten eggs, milk, soda dissolved in little
water, salt, spices, flour and oatmeal alternately. Roll and cut, or
drop from a dessert spoon on buttered tins to bake.
PEANUT COOKIES
1 tablespoonful butter
2 tablespoonfuls sugar
2 tablespoonful milk
½ cupful flour
1 egg
½ teaspoonful baking powder
pinch of salt
2 cupfuls chopped peanuts
Cream butter and sugar, add beaten egg, milk, salt, peanuts, and baking
powder sifted in with the flour. Roll thick and cut, or drop on buttered
tins from a teaspoon.
Any preferred nuts may be used.
SUGAR COOKIES
2 cupfuls sugar
1½ cupfuls sour milk
1 cupful butter
2 eggs
flour
caraway seeds or flavoring
1½ tablespoonfuls boiling water
1 teaspoonful baking powder
1 teaspoonful soda
Cream butter and sugar, add beaten eggs, milk, soda dissolved in the
boiling water, any desired flavoring, and baking powder sifted with
flour enough to make dough roll out soft and thin.
Cut in any desired shape.
CHILLED DISHES
CURRANT CREAM
1 cupful water
½ cupful sugar
2 cupfuls currants
whites of 2 eggs
1½ tablespoonfuls gelatine
juice of 1 orange
juice of 1 lemon
Boil water and sugar, add gelatine dissolved in just enough hot water to
cover it, orange and lemon juice, and currants that have been crushed
through a strainer. Place on ice to chill, then mix in the stiffly
beaten whites, place the mixture in a tightly covered mould and pack in
ice to chill.
LEMON CREAM
2 lemons
1¼ cupfuls powdered sugar
5 eggs
To the well beaten yolks of the eggs, beat in the juice and grated rind
of the lemons, sugar, let come to the boiling point and stir in lightly
the stiffly beaten whites. When well stirred in, place in a mould and
pack in or set on ice to cool.
NUT CREAM
2 cupfuls cream
½ cupful sugar
½ cupful chopped nuts
1 cupful chopped dates
½ cupful chopped figs
white of 1 egg
½ teaspoonful vanilla flavoring
To the stiffly whipped cream, stir in all the other ingredients, put in
a mould, cover tightly and pack in a bucket with finely chopped ice and
salt for several hours.
FREEZING ICE CREAM
Put ice and salt in the freezer and press pieces of newspaper all around
the top, covering all with the ice sack. Turn the crank a few times, let
stand fifteen minutes, then turn for about five minutes. After the cream
is frozen, pack in pieces of newspaper very closely, instead of using
more ice.
MAPLE ICE CREAM
2 cupfuls milk
1 cupful maple syrup
2 cupfuls cream
3 eggs
1 teaspoonful vanilla flavoring
Scald the milk in double boiler and add the syrup, then the well beaten
eggs and cook till thickened. When cold, add the cream whipped. Freeze,
and serve with small pieces of preserved ginger scattered over each
dish.
PEACH ICE CREAM
10 large peaches
2½ cupfuls sugar
1 quart milk
1 cupful cream
1 teaspoonful pistachio flavoring
Mash the peaches with sugar, add the other ingredients, having each one
very cold, mix well and put in freezer.
PISTACHIO
1 cupful sugar
1 cupful mashed strawberries
2 cupfuls whipped cream
green coloring
1 cupful milk
½ cupful pistachio nuts
1 box gelatine
Dissolve gelatin in a little warm water, to one-half of it add one-half
the sugar, berries and one-half the cream. Stir chopped nuts in the
scalded milk, let cool, add the remainder of the gelatin, sugar and
cream, tint green with coloring purchased at drug or candy store. Then
put one spoonful of first one, then the other mixture, into a mould and
freeze.
PLAIN ICE CREAM
1 pint cream
1 pint milk
1 cupful sugar
1 egg
1 teaspoonful flavoring
Beat in sugar to thoroughly beaten egg, add the other ingredients and
any preferred flavoring. Put in double boiler and get hot, but do not
boil. When very cold, pour into freezer. This serves six people. The
custard may be prepared the day before.
Fill sherbet glasses half full of vanilla ice cream, add to the top a
spoonful of jam and over that a large spoonful of whipped cream.
Vanilla ice cream is nice served in half a cantaloupe. So is coffee ice
cream.
SAUCES FOR ICE CREAMS
CREME DE MENTHE SAUCE
1 cupful cream
⅓ cupful sugar
mint flavoring
nuts
green coloring
To the stiffly whipped cream add sugar, flavoring and coloring (which
may be purchased at drug or candy store). Serve the ice cream in sherbet
cups, put the sauce on top and sprinkle with a few finely chopped nuts.
CHOCOLATE SAUCE
½ cupful milk
1 cupful sugar
4 tablespoonfuls melted chocolate
Mix milk, chocolate and sugar in double boiler, stirring till sugar is
dissolved, then boiling till syrup hairs. Serve ice cream in sherbet
glasses, pouring hot syrup over it.
STRAWBERRY SAUCE
Boil for ten minutes three-fourths of a cupful sugar and one-half a
cupful of water. Put a pint of strawberries through a sieve. When syrup
is cold, add the berries and one-half teaspoonful vanilla. Serve with
vanilla ice cream.
GRAPE SHERBET
1 cupful grape juice
1 cupful milk
1⅓ cupfuls sugar
juice of 1 lemon
Allow the milk to become very cold in the freezer before adding the
other portions, then freeze.
LEMON SHERBET
1 quart milk
2½ cupfuls sugar
juice of 2 lemons
juice of 1 orange
Strain orange and lemon juice, add sugar and melt over fire. When
melted, set out to cool. Have the milk thoroughly chilled in the freezer
and when the juices are cold, add to the milk and freeze in the usual
way.
ICE SUBSTITUTE
If ice is not obtainable, put in a box about three feet square, coarse
salt to the depth of five inches. Keep it moist to set milk, butter and
food in.
To prevent dishes slipping when placed on ice in the refrigerator, first
place a newspaper over the ice.
TO KEEP BUTTER WITHOUT ICE
Put the butter in a small pan, and set this small pan in a larger pan
which contains enough water to reach the top of the butter pan. Put two
tablespoonfuls of salt in this water. Place a flower pot in the water
and after it has absorbed all it will hold, invert it over the butter.
Re-soak the flower pot occasionally.
SERVING PUNCH ARTISTICALLY
Heat a stove poker and melt a small hollow in the center of a large
block of ice. Keep punch ready to fill in this hollow as fast as it is
used.
PUNCHES
CURRANT PUNCH
1 cupful cracked ice
½ cupful sugar
1 cupful currant juice
1 tablespoonful lemon juice
10 sprays fresh mint
Shake ice and sugar till sugar is dissolved, then add mint, pouring over
it the lemon. Add currant juice and enough water to make one quart of
this liquid. If too strong, add more water.