salt. Mix cheese with cream and salt. Color one-third of mixture with
beet juice, pink. Mold in brick shaped tin which has been dipped in very
cold water. Put in a layer of white, then the pink, then white. Chill
thoroughly before turning out. Slice with very sharp knife dipped in hot
water. Serve on lettuce leaves.
ANCHOVIE BONNES-BOUCHES
Mrs. Trumen
Fillet some anchovies, cut them into thin strips, and put them on a dish
with some shredded lettuce leaves, small radishes, some capers, thin
slices of lemon and chopped parsley. Arrange all tastefully, season with
lemon juice mixed with salad oil, garnish with stoned olives and the
yolks and the whites of hard boiled eggs.
CUCUMBER SALAD
Mrs. J. T. Brown
One cucumber cut very fine; one can grated pineapple; juice of four
lemons; sugar to taste; two tablespoonfuls of gelatine. Cook the
gelatine in a little water; then add the juice of pineapple and lemons;
when it begins to set add the cucumber and pineapple. Put in molds,
serve with a cream mayonnaise dressing.
CUCUMBER SALAD
Mrs. Maxwell
Peel the cucumbers, cut them in thin slices without cutting the slices
off, thus giving the appearance of a whole cucumber. Insert in each
opening thin slices of radishes with the peel on, sliced to the exact
size of the cucumber. Chill thoroughly and serve with French dressing.
BUTTER BEAN SALAD
Mrs. Lyman
One pint butter beans (canned or cooked); one cup chopped celery; one
tablespoonful finely chopped onion; one tablespoonfud finely chopped
green pepper. Mix ingredients together lightly. Garnish with grated
cheese, and serve with French dressing.
CREAM CHEESE
Mrs. C. E. Ellis
One Neufachatel cheese; one-half that quantity of butter; one
tablespoonful cream; dash of tabasco sauce or cayenne pepper. Tint pink
with vegetable coloring; roll in nuts, finely chopped. Serve on a
lettuce leaf.
BANANA SALAD
Cut bananas lengthwise, roll them in mayonnaise then in ground peanuts
and serve on lettuce leaves.
NORMANDY SALAD
Mrs. Theresa B. Orr
One can French peas washed and strained. One-half pound English walnuts
cut the size of the peas. Mix dressing with nuts. Toss with peas and
serve on lettuce leaves.
PIQUANT RAISINS FOR SALADS
Mrs. Lyman
Carefully seed one-half pound cluster raisins. Rinse quickly in hot
water and drain well. Add one-fourth cup cold water, let stand one or
two hours, then simmer, covered, until raisins begin to plump. Add one
tablespoonful of Tarragon vinegar and simmer until vinegar is absorbed.
Remove from fire, place tea towel under cover to absorb moisture and let
stand until cold. These raisins are used as garnish or component part of
salads.
CABBAGE SLAW
Mrs. T. M. Butler
Chop up very fine one-half of medium sized cabbage head, one stalk of
celery and one sweet pepper, salt to season, add one-half cup of sugar
and enough vinegar to moisten the mixture.
POTATO SALAD
Four cupfuls sliced boiled potatoes; one small onion, chopped; one-half
cupful weak vinegar; one teaspoonful salt; one-eighth teaspoonful
pepper; three tablespoonfuls olive oil; two slices bacon diced; four
stalks celery; chopped lettuce; one tablespoonful minced parsley. Put
onion in a large bowl, add salt and vinegar, and let stand ten minutes;
then slice in the potatoes while still warm and mix thoroughly. Add oil,
the celery cut fine, the bacon fried to a crisp, and the bacon fat; then
the parsley. Arrange on a bed of lettuce and garnish with beets and hard
cooked eggs that have been chopped.
POTATO SALAD
Mrs. Campbell
Cut cold boiled potatoes into dice and mix them with two minced raw
onions and one tablespoonful minced parsley. Sprinkle with salt and
pepper to taste, stir lightly together and add one small diced cucumber
and a hard boiled egg, also diced. Set in ice box for an hour. When
ready to serve, stir in one cucumber cut into dice and mix with
two-thirds cupful of salad dressing. Garnish with hard boiled eggs and
olives.
TO SERVE WITH A SALAD
Mrs. C. A. Carscadin
Cream together one cake Blue Label Cream Cheese, and one-quarter pound
or less of Roquefort cheese; fold into this one bottle of cream whipped
stiff. This will serve eight people.
HAM SALAD
Edna Blade
Chop one cupful of cooked ham very fine. Soak one tablespoonful of Knox
gelatine in one tablespoonful of cold water for half an hour, then
dissolve in one cupful of hot water with one teaspoonful each of onion
juice and chopped parsley. Add to the ham and stir occasionally until
the mixture thickens; fold in one cupful of whipped cream and add
one-half saltspoonful of paprika. Form it into little basket shapped
molds and, when set, partly fill each little pink basket with
mayonnaise. Surround with tiny lettuce leaves and simulate handles by
two arched plumes of parsley. Placed on pretty plates, these form a
delectable decorative fancy. If the larder does not contain the leftover
meat, a can of deviled ham may be substituted.
LOBSTER SALAD
Mrs. Campbell
Take a can of lobster, taking care to free it from any pieces of shell;
set it on ice while you make a good mayonnaise dressing and set that on
ice also. Have ready one-half as much celery as you have lobster, cut
into one-half inch lengths; mix lobster meat and celery together,
sprinkle with salt and cayenne, then stir in one cup of mayonnaise.
Arrange two or three lettuce leaves together to form a shell and put two
or three teaspoonfuls of the salad on each. Garnish with hard boiled
eggs cut lengthwise.
OYSTER SALAD
Miss Anna Brennan
Allow six oysters to each person. Parboil them in their liquid and drain
at once. When cool cut each one in four pieces. Break tender young
leaves of lettuce and mix in equal parts with oysters. Pour over all the
following dressing. Allow one egg to two persons. Boil eggs twenty
minutes. When cold cut whites in slices and mix with oysters and
lettuce. Mash yolks fine in deep bowl and add one raw yolk. Stir in
olive oil slowly until it is a smooth paste. Season with lemon juice,
English mustard and salt. Add oil until as thick as cream. Pour over
salad.
DANDELION SALAD
Mrs. Maxwell
Pick the young tender leaves of the dandelion, wash and lay in ice water
for half an hour. Drain, shake dry and pat still drier between the folds
of a napkin. Turn into a chilled bowl, cover with a French dressing,
turn the greens over and over in this and send at once to the table.
TOMATO JELLY
Mrs. A. Donald Campbell
Cook, for twenty minutes, two cups of tomatoes, with slice of onion; one
teaspoonful salt; dash of pepper; strain and add one tablespoonful Knox
gelatine, which has already been soaked in cold water. Stir all until
gelatine is entirely dissolved; then pour in a ring mold that has been
dipped in cold water. When ready to serve turn out on a bed of lettuce
leaves and fill center with chopped celery well mixed with mayonnaise.
SALAD DRESSING
Mrs. H. P. Sieh
One-half cup olive oil; one teaspoonful paprika; one teaspoonful
Worcestershire sauce; a pinch mustard; one-half cup sugar; one-third
teaspoonful salt. Mix all together well and add vinegar until the right
consistency.
SALAD DRESSING
Mrs. E. Hilliard
Three yolks of eggs, one tablespoonful sugar, one-quarter teaspoonful
mustard; one-tenth teaspoonful cayenne pepper, one tablespoonful salt,
one pint sweet oil, few drops at a time, one-quarter cup vinegar,
one-quarter cup lemon juice. Add sweet cream before using.
EXCELLENT SALAD DRESSING
Mrs. Frederick Dunn
Two tablespoonfuls granulated sugar; two teaspoonfuls dry mustard;
little red pepper; eight yolks eggs; eight tablespoonfuls vinegar; two
teaspoonfuls salt; two teaspoonfuls butter. Cook in double boiler five
minutes; when cold add one cup chopped pecan nuts or blanched almonds,
twenty-four chopped marshmallows, two cups whipped cream. Pour over
apricots or fruit salad. Garnish with maraschino cherries. This serves
sixteen persons.
CREAM SALAD DRESSING
Mrs. N. A. Flanders
Two tablespoonfuls butter; two tablespoonfuls sugar; two eggs; one-half
cup whipped cream; one-half teaspoonful salt; one-half teaspoonful
mustard (together); one-eighth cayenne pepper; one-fourth cup vinegar.
Mix sugar, salt and mustard together in small pot, add vinegar and put
on fire to heat. Beat eggs very light in a round bottomed bowl. Add the
vinegar and other ingredients. Stand bowl in a pan of hot water over
fire, and beat with a dover beater until it thickens. Take the bowl out
at once and beat in the butter. Set aside to cool. Add whipped cream
before serving. (Last item not necessary.)
CREAM SALAD DRESSING
Mrs. J. H. Shanley
Four tablespoonfuls butter; one tablespoonful sugar; one-half cupful
vinegar; one tablespoonful flour; one teaspoonful each, salt and dry
mustard; one cupful milk; three eggs; dash cayenne pepper. Let the
butter get hot; add flour and stir until smooth, being careful not to
brown. Add milk, stir, and let boil up. Place saucepan in another of hot
water; beat eggs, salt, mustard, add vinegar and stir into boiling
mixture. Continue stirring until it thickens. When cold, bottle.
MRS. LUFF'S MAYONNAISE
Yolks of three eggs; two teaspoonfuls mustard; one teaspoonful salt; one
saltspoonful white pepper; two tablespoonfuls salad oil: two
tablespoonfuls sugar; one tablespoonful flour, heaping; one-half cup hot
vinegar; one cup milk or cream. Beaten whites added last. Put in double
boiler and stir until it begins to thicken. Take it off stove and beat
until cool.
FRUIT SALAD DRESSING
Mrs. A. R. Swickheimar
Butter size of an egg; three eggs; juice of two oranges; juice of one
lemon; one-half can pineapple juice; one-half cup sugar; one-third
spoonful dry mustard; one teaspoonful flour. Cook in double boiler until
thick; set aside to cool; add one cup of cream, whipped.
FRUIT SALAD DRESSING
Mrs. Frank Sessions
Yolks of two eggs, well beaten; two tablespoonfuls each of oil, vinegar
and sugar; one-half teaspoonful salt and dash of paprika. Put in bowl
over the teakettle, beat until cool. Just before serving add the beaten
whites and a little cream.
FRUIT DRESSING
Mrs. A. E. Kaltenbrun
To the juice of one can of pineapple add: one tablespoonful flour;
one-half cup sugar; a pinch of salt; tablespoonful butter. Cook until
creamy, let cool and add one bottle of whipped cream, one-half pound of
dates and marshmallows. Serve on fruit.
FRUIT SALAD DRESSING
Mrs. T. M. Butler
Two eggs, well beaten, add one cup of sugar; one-half cup of pineapple
juice, one-fourth cup of lemon juice or juice of one lemon. Place in
double boiler and cook until creamy and thick. Let it cool and just
before serving whip one-half pint of cream and stir in the sauce.
SALAD DRESSING
Mrs. W. H. Muschlet
One heaping teaspoonful flour; one heaping teaspoonful Colemans mustard;
one-half cup granulated sugar; one teaspoonful salt; mix all together.
Yolks of three eggs; one-half cup vinegar; one cup cream or cream and
milk; large lump butter; little paprika. Cook in double boiler until
thickened. Before getting cold stir in the beaten whites.
ITALIAN SALAD DRESSING
Mrs. Theresa B. Orr
Yolks of three eggs boiled hard and mashed fine. One small spoonful
salt; one small spoonful mustard; a little cayenne pepper; one
saltspoonful of powdered sugar; four tablespoonfuls olive oil; one
tablespoonful lemon juice; one tablespoonful vinegar. Do not let come to
boil but stir constantly.
SOUR CREAM SALAD DRESSING
Mrs. A. R. Swickheimar
Three eggs beaten with one cup sour cream; two tablespoonfuls sugar;
one-half teaspoonful mustard; one-half cup vinegar; one tablespoonful
flour. Cook in double boiler; when cold, add one-third cup olive oil.
THOUSAND ISLAND DRESSING
Mrs. Carolyn Chandler
To a foundation of either boiled dressing or mayonnaise, add: Chili
sauce, catsup, hard boiled egg and green olives. Serve on either lettuce
hearts or French endive.
THOUSAND ISLAND DRESSING
Mrs. F. B. Woodland
Three tablespoonfuls mayonnaise dressing; one tablespoonful Tarragon
vinegar; two tablespoonfuls chili sauce; one tablespoonful cream; a
little dash salt, pepper and paprika; dash English mustard; and some
chopped chives or onions.
MRS. PHELPS' THOUSAND ISLAND SALAD DRESSING
Mrs. E. Lewis Phelps
Rub the bowl with garlic; two tablespoonfuls cooked salad dressing,
cream this with one tablespoonful chives, cut fine; one tablespoonful
green pepper and one of red peppers, both cut fine; one tablespoonful
roquefort cheese; four tablespoonfuls home made chili sauce.
COOKED SALAD DRESSING
Mrs. H. D. Sheldon
One-half tablespoonful salt; one-half tablespoonful flour; two
tablespoonfuls sugar; one teaspoonful dry mustard, little cayenne
pepper; yolks of two eggs; three-fourths cup milk; one-fourth cup
vinegar; butter size of egg. Mix all dry materials, then add eggs well
beaten; butter, milk and vinegar. Cook until thick, stirring constantly.
Thin with cream.
BOILED DRESSING
Mrs. Arthur Hammer
One teaspoonful each of mustard and sugar; two teaspoonfuls flour;
one-half teaspoonful salt; one-eighth teaspoonful paprika; one egg and
one cup of milk. Have butter the size of an egg hot in a spider; have
the above ingredients thoroughly mixed and put in the hot butter,
stirring constantly until thick. Add vinegar and lemon to taste and beat
until smooth.
WALTHAM SALAD DRESSING
B. C. Hansen
One cup of sour cream; two egg yolks; one-fourth cup vinegar; two
teaspoonfuls salt; two teaspoonfuls sugar; one teaspoonful mustard;
one-eighth teaspoonful pepper. To cream, add egg yolks, slightly beaten,
vinegar and remaining ingredients, thoroughly mixed. Cook in double
boiler, stirring constantly, until mixture thickens.
ROQUEFORT CHEESE DRESSING
Mrs. A. E. Kaltenbrun
Take a ripe piece of cheese, cream with a fork and add cream or vinegar
until it makes a paste. Add oil and vinegar, salt and paprika as for
French dressing.
CHEESE MAYONNAISE
Half a cream cheese; four tablespoonfuls of olive oil; one tablespoonful
of vinegar; one teaspoonful of salt; dash of cayenne. Rub the cheese to
a paste with the olive oil, seasonings and vinegar until it is thick
like an egg mayonnaise. To some the flavor of oil is unpleasant, but a
very good mayonnaise can be made without oil, provided you use two eggs
instead of the one egg yolk ordinarily required.
PIES
"_No soil upon earth is so dear to our eyes
As the soil we first stirred in terrestrial pies._"
PIE CRUST UNFAILING
Mrs. H. S. Mount
One cup flour; two tablespoonfuls of lard; three tablespoonfuls of
boiling water; pinch salt; baking powder enough to cover the end of
silver knife. Put lard into water. Beat well; then add to dry
ingredients, and roll out.
PIE CRUST
Anna May Price
One cup shortening; one-half cup boiling water; cream. Two cups sifted
flour and two level teaspoonfuls baking powder.
PIE CRUST
Mrs. N. L. Hurlbut
One cup flour; two heaping tablespoonfuls lard; pinch salt; one
teaspoonful baking powder. Cold water enough to make dough. Handle as
little as possible.
LEMON CREAM PIE
Mrs. Becker
Bake crust separate. One heaping tablespoonful lard; one-half cup flour;
two tablespoonfuls water; one-fourth teaspoonful salt. Filling: Two cups
water; juice of one lemon; yolks of two eggs; two tablespoonfuls corn
starch; one-half cup sugar; pinch of salt. Boil filling separate and
when cool fill in baked crust. Beat whites of eggs with two
tablespoonfuls sugar and put on the top.
LEMON PIE
Juice of three lemons; three eggs; pint milk; one-half cup sugar;
one-fourth cup rolled crackers; one lemon rind.
LEMON CREAM PIE
Mrs. Willet Wanzer
Bake the crust, then fill with the following: One cup sugar; one lemon
juice and peel; three egg whites saved for frosting; three heaping
teaspoonfuls flour stirred up in a little cold water; one teacup boiling
water; mix together and boil up. Then place in baked crust. Stir whites
of eggs until thick. Add about one-half cup sugar, a little at a time.
Then place on pie and brown slightly.
LEMON CREAM PIE
Mrs. H. Clay Calhoun
One cupful granulated sugar; one tablespoonful butter, creamed; two
tablespoonfuls flour; juice of one large lemon; yolks of two eggs; one
cupful milk; stir all together and fold the stiffly beaten whites of the
two eggs in last.
LEMON PIE
Mrs. R. F. Morrow
One lemon; one-half orange; one cup sugar; yolks three eggs; one cup
water; one tablespoonful (heaping) flour; one lump butter; beat all
together and cook until thick custard. Put into crust; with whites beat
stiff one spoonful sugar.
FLAT CUSTARD PIE
Mrs. Earl Combs
Four eggs beaten; one quart of milk; two tablespoonfuls flour; one pinch
salt; one tablespoonful butter; put in hot pan. Then pour custard and
bake about twenty minutes. When done put creamed sugar on top while hot.
Creamed sugar. One cup powdered sugar; two tablespoonfuls butter; one
teaspoonful vanilla; cream all together.
CRANBERRY PIE
Mrs. Harry M. Boon
One pint cranberries; one-half cup raisins. Wash and cut up raisins, put
with cranberries with a small cup of sugar; cook and when soft put in
pie crust.
BOSTON CREAM PIE
Mrs. J. G. Sherer
Two cups milk; three-fourths cup sugar; three-fourths cup cocoanut;
pinch salt. Put in double boiler and heat. Teaspoonful vanilla; three
tablespoonfuls corn starch dissolved in a little milk; beaten whites of
four eggs last; then beat steadily. Bake crust first. Beat a bottle of
cream until stiff; sweeten it with three tablespoonfuls of powdered
sugar and a teaspoonful vanilla and spread on pie.
CREAM PIE
Mrs. Willet Wanzer
Two egg yolks; four heaping teaspoonfuls sugar; two cups milk; one-half
tablespoonful butter; three even tablespoonfuls corn starch; one
teaspoonful vanilla. Cook in double boiler until it thickens. Then
spread on the baked pie crust, and put the whites beaten with sugar
added on top, and brown slightly. To be eaten cold. Chocolate added
makes a very delicious pie.
BUTTER SCOTCH PIE
Mrs. William Molt
Make and bake crust first, before adding filling. One cup light brown
sugar; butter size of an egg; one tablespoonful flour; pinch of salt;
mix thoroughly, then add one cup of milk and boil in double boiler until
thick; then add beaten yolks of two eggs. Add to the baked crust; beat
whites of the two eggs stiff, with a little sugar and brown slightly in
oven.
CREAM PIE
Mrs. T. M. Butler
One egg, one tablespoonful of flour, three-fourths cup of sugar, butter
size of a walnut, one pint of milk. Stir constantly while cooking until
thickened and fill previously baked crust and sprinkle over with
cocoanut and nutmeg.
BUTTER-SCOTCH PIE
Mrs. P. D. Swigart
One and one-half ounces butter; three-fourths cup light brown sugar; two
eggs; one and one-half cups sweet milk. Put butter in pan, mix in brown
sugar, stirring constantly until caramel color, then add milk and boil
until sugar is melted. Separate the yolks from whites, add to yolks
one-half cup flour and one teaspoonful corn starch. Add enough water to
make a thick paste, stir into ready baked pie crust, put whites to which
sugar has been added on top and brown. Instead of whites of egg for top
of pie, whipped cream may be substituted.
BUTTER-SCOTCH PIE
Mrs. Earl Combs
One-half cup brown sugar; one-half cup white sugar; two yolks of eggs;
two tablespoonfuls flour; one large cup milk; two tablespoonfuls butter;
dissolve sugar and butter with a small amount of milk; and let boil
until it threads a little. Mix flour with a little water to thin paste
and then add milk and yolks of eggs. Stir all together and boil until
smooth, thick paste. Put in baked crust. Whip whites, put in little
sugar, and put on top. Bake a golden brown.
FILLING FOR PUMPKIN PIE
Mrs. W. H. Hart
One scant cupful sugar beaten into two eggs; one teaspoonful flour; two
heaping tablespoonfuls of cooked pumpkin; spices to suit taste; one and
one-half cupfuls of sweet milk. Mix in order given; this makes one large
pie. When done and before serving, spread the top with whipped cream;
nuts can also be added.
BLUEBERRY PIE
Mrs. C. S. Junge
One cup of flour; two heaping tablespoonfuls of lard; three
tablespoonfuls of sour cream. Mix lightly into crust. Sprinkle a layer
of flour in lower crust and fill with berries. Sprinkle over them two
tablespoonfuls of flour and a cup and a half of sugar. Put in two
tablespoonfuls of water and add upper crust. Heat stones of cooker
fifteen minutes beginning as you begin your pie. Bake pie forty minutes.
SOUR CREAM PIE
Mrs. H. Freeman
One cup sour cream; one cup sugar; one-half cup seeded raisins, chopped
fine; yolks two eggs; one-half teaspoonful cloves, and cinnamon. Mix one
teaspoonful flour with sugar; spread on the pie after it is baked,
whites of two eggs beaten to a froth, stiff, with two tablespoonfuls
sugar. Set in oven and brown slightly. Cream must be sour.
MOCK CHERRY PIE
Belle Shaw
One cup cranberries, split lengthwise (work out seeds); one-half cup
raisins chopped fine; one cup sugar with one tablespoonful flour mixed
with it. Mix all together; pour in one-half cup boiling water; add one
teaspoonful vanilla. Bake between rich crusts.
PUMPKIN PIE
Mrs. Max Mauermann
One cup pumpkin; one-fourth cup of sugar; one-half teaspoonful salt;
one-fourth teaspoonful cinnamon; one-fourth teaspoonful mace; one-half
teaspoonful vanilla; one egg and one yolk, beaten separately, and whites
added last; one-half cup milk; one-fourth cup cream; one tablespoonful
corn starch. Bake in plain pastry until set.
RICE RAISIN PIE
Mrs. C. A. Carscadin
Boil one cup of raisins in one cup of water for five minutes; then add
three tablespoonfuls boiled rice and one cup of sugar. Boil another five
minutes and add a tablespoonful butter and bake in two crusts.
DUTCH APPLE PIE
Mrs. H. Abells
Line pie plate with crust and fill with quartered apples. Add to one cup
of sugar, one large tablespoonful of flour and stir into one cup of
cream; pour over apples. Grate nutmeg over all and bake without upper
crust.
SWEET POTATO PIE
Mrs. Earl Combs
One pound of sweet potatoes mashed; two cups of sugar; one cup of cream;
one-half cup butter; three eggs well beaten; little nutmeg, pinch of
salt. Bake in crust.
SWEET POTATO PIE
Mrs. Thomas D. Caliger
Three medium sized potatoes. Boil soft and mash fine. Mix with it yolks
of three eggs; sugar, to taste; one tablespoonful butter; flavoring,
nutmeg and vanilla to taste. Whip whites of eggs, and add small portion
of ground citron.
POTATO PIE
Mrs. Charles T. Daily
Four medium sized potatoes; two eggs; one and one-half cups milk; one
cup sugar; one teaspoonful vanilla; butter the size of an egg; grate a
little nutmeg on top of pie. Mash the potatoes and whip them until light
and fluffy; add milk and run through sieve to remove all lumps; add
other ingredients; put whole in crust and cook slowly in moderate oven
until done.
PRUNE TARTS
Mrs. Litson
Stone stewed prunes; chop fine; then stew them in their own liquor ten
minutes; sweeten and thicken with flour or corn starch. When nearly
cool, fill puff paste forms and pile high with whipped cream and
serve.
DESSERTS
"_Among the great, whom heaven hath made to shine,
How few have learned the art of arts,--to dine!_"
KISS TORTE
Mrs. F. Dunn
Six whites of eggs; two cups granulated sugar; one teaspoonful vinegar;
one teaspoonful vanilla. Beat the whites of eggs to a stiff, dry froth;
add the sugar a little at a time and beat; add the vanilla and vinegar.
Grease a spring form pan and pour in the mixture. Bake about one hour in
a slow oven. Serve with crushed strawberries or raspberries and whipped
cream. Can be baked in individual molds and the centers filled with
berries, etc. Very delicious. Bake forty minutes in a slow oven.
KISS TORTE
Mrs. Harry M. Boon
Three egg whites beaten very stiff; gradually put in above one cup of
granulated sugar, one teaspoonful vinegar, one-half teaspoonful vanilla.
Bake in a very light warm oven in two layers. Fill with one quart ice
cream, whip cream on top, use berries if you desire, with cream. Serves
four or five people. Recipe can be doubled.
CHERRY TORTE
Mrs. H. S. Mount
Thicken cherries with corn starch. Torte: Two tablespoonfuls butter; two
tablespoonfuls sugar; one yolk egg. Work little by little into above
mixture one cup of flour; put in pie tin and fill with cherries. Bake in
oven twenty minutes.
DATE TORTE
Mrs. W. F. Barnard