milk, three pints entire-wheat flour, two teaspoonfuls sugar, one
teaspoonful salt. Put milk, salt, and sugar into bowl; add to it water
in which the yeast has previously been dissolved. Then add the flour
gradually, reserving a little for use in kneading. This dough should
be kneaded thoroughly, but must be kept soft. After kneading set in a
warm place to rise for from two to two and one-half hours. When light,
turn out on a floured kneading-board, divide into two equal parts and
knead again thoroughly. Place in well-greased pans and set to rise for
from three-quarters of an hour to an hour. When well risen bake for one
hour in a slower oven than is required for white bread. After bread is
baked, remove from pans, and cool by contact with the air on all sides.
One tablespoonful of butter may be added with the sugar, if desired. If
set over night, use one-half cake of yeast. In summer, use the liquid
cold; in winter, tepid. The entire process takes four hours.
NOTE.--Entire-wheat bread may be made by following any good bread
recipe and substituting whole-wheat flour for the ordinary wheat flour.
_Mrs. Shipley_
WHITE BREAD--QUICK METHOD
Two cakes Fleischmann’s yeast, three and one-half quarts sifted flour
(equal to three pounds unsifted flour), one quart lukewarm water, one
teaspoonful salt, two tablespoonfuls sugar, one tablespoonful lard or
butter. Dissolve the yeast in half of the water, and in the other half
dissolve the salt and sugar. Mix thoroughly the water containing the
yeast, salt, and sugar, then stir in gradually three quarts of the
flour. Now work in the lard or butter, and make a moderately stiff
dough. Knead well for ten or fifteen minutes; then set aside in a warm
place, free from draught, to rise until light, which will be in from
two to two and a half hours. Cover with cloth or paper to prevent crust
forming on top. When light, make into loaves with the hand, place in
well-greased pans and set to rise again for forty-five minutes. When
light, bake in a hot oven for from three-quarters of an hour to an
hour. The extra pint of flour will be needed to keep kneading-board
well floured while kneading and forming into loaves. This makes three
one-and-one-half pound loaves. The whole process takes about four
hours. Half milk and half water may be used instead of all water, if
a richer loaf is desired. Young housekeepers who have never done any
baking have been eminently successful by following this recipe.
_Mrs. Shipley_
ORANGE, APPLE, OR BANANA FRITTERS
Yolks of four eggs, beaten with four tablespoons of sugar. Stir into
this the juice of half a lemon; add enough flour to thicken like a
batter; add beaten whites. Dip in one slice of fruit at a time. Take
up with a large spoon and lay in hot fat. Fry a nice brown. Sprinkle
pulverized sugar on top, and serve with a vanilla sauce.
_Mrs. Sig. Sondheim_
POPOVERS
One egg well beaten, one cup of sweet milk, one cup of sifted flour,
one teaspoonful baking powder, one teaspoon salt; beat all lightly.
Drop in buttered gem pans, and bake quickly in a hot oven.
_Mrs. H. A. S._
WAFFLES
Two cups flour, two cups milk, one-half cup melted butter, two
teaspoons sugar, two teaspoonfuls baking powder, one teaspoon salt, two
eggs with whites and yolks beaten separately. Have iron hot and well
buttered.
_Mrs. Joe Newman_
CREAM WAFFLES
Three tablespoonfuls of cornstarch and one cup of flour stirred
smoothly, then add one teaspoon salt. Gradually mix in one pint of sour
cream, one well-beaten egg, and a small teaspoon of soda dissolved in
water; pour on buttered irons.
_Mrs. J. Newman_
CORN FRITTERS
One pint grated green corn, one egg, small cup of flour, one-half cup
butter, salt and pepper to taste. Bake on a griddle.
_Miss Ray Mayer_
POTATO PANCAKES
Six raw potatoes grated, two slices of bread soaked in milk and let
boil one minute; two eggs, salt, thicken with flour. Fry in hot butter.
_Miss Ray Mayer_
QUICK BISCUITS
Two cups of flour, two teaspoonfuls baking powder, butter the size of a
walnut, pinch of salt, enough milk to make a soft dough to drop off of
spoon on buttered pan. Hot oven.
_Mrs. H. A. S._
DOUGHNUTS
Two eggs, one cup of sugar, one cup of milk, flour, two teaspoonfuls
baking powder, and salt. Beat eggs and sugar well, add the milk and
flour alternately and enough of the latter to make a light biscuit
dough. Roll out and shape. Fry in plenty of butter or lard.
_Mrs. Mack_
PLAIN MUFFINS
Four cups flour, four teaspoonfuls baking powder, two teaspoonfuls
salt, four tablespoonfuls butter, two cups milk. Sift flour, salt,
and baking powder into a bowl; add butter, and knead with the back of
a fork until it becomes mealy. Add milk and stir until it becomes a
batter. Bake in greased pans in a hot oven twenty-five minutes.
_Adele J. Strauss_
SIMPLE HOT CAKES
One cup of flour, one egg beaten very light, milk enough to make the
flour light, one-half teaspoonful salt, one and one-half teaspoon
baking powder, one tablespoon sugar.
_Mrs. Preston_
CAKES
_It is recommended that Royal baking powder be used where any is
required._
FRUIT CAKE
Brown one pound flour; cream together one pound of sugar and one of
butter, then add eight beaten eggs and one cup of molasses, one-half
cup whiskey, one cup sour cream, a tablespoon each of mace, cinnamon,
cloves, allspice and grated nutmeg. Stir in one pound of browned flour
and one-half teaspoon of soda dissolved; gradually add one pound of
seeded raisins, one pound of washed and dried currants, one pound
citron cut in small pieces, all fruit being lightly dredged with flour.
Bake in well-buttered paper laid in deep pans. This cake should be
baked in large loaves. Be careful your oven is not too hot. Bake three
to four hours.
_Mrs. S. Bornstein_
PLUM CAKE
One pound powdered sugar, one pound butter, one pound flour, five
pounds raisins, one pound currants, one pound citron, ten eggs, two
teaspoonfuls cloves, one teaspoonful mace, one-half glass brandy
or whiskey, one-half glass cider, wine-glass curaçoa, one-half cup
molasses (small). Cream butter and sugar together; beat yolks and
whites separately. Line pans with buttered paper.
_R. L. S._
DELICATE CAKE
Mix well together two cups of sugar and three-fourths cup of butter,
stir in one cup of milk and the whites of eight eggs beaten to a stiff
froth. Stir together three cups of flour and two teaspoonfuls of baking
powder. Flavor with vanilla. Beat ten minutes after putting all the
ingredients in. Pour in a loaf tin in which you have laid buttered
paper. Bake one hour in a carefully heated oven.
_Mrs. E. M. Loeb_
POTATO CAKE
Mix one cup of butter and two cups of sugar and one of cold mashed
unseasoned potatoes; add one-half cup of grated chocolate, four eggs,
one cup of chopped walnuts, one-half cup milk, teaspoonful each of
nutmeg, cinnamon and cloves. Sift two teaspoons of baking powder with
two and one-half cups of flour. Stir all together. Bake the cake in
square tins.
_Mrs. B. Manheimer_
CHEESE CAKE
The dough to be made the same as pie crust. Two cups of flour, one
teaspoon baking powder, a pinch of salt (sift), butter the size of an
egg, one egg, one-half cup powdered sugar, little milk; all of the
above beaten together, which will form the dough. One pound pot cheese,
one cup of cream, one tablespoon melted butter, one cup granulated
sugar, one tablespoon flavor; separate yolks and whites of four eggs,
dropping each yolk separately in the ingredients, stirring; beat
whites and add last; stir in a little cinnamon and a few currants. Bake
three-quarters of an hour in a moderate oven.
_Mrs. D. Sine_
JELLY ROLL OR LAYER CAKE
Take eight eggs and two cups of sugar; beat for half an hour, then add
two cups of sifted flour, with one-half teaspoon baking powder; also
add two tablespoonfuls of cold water. Bake in large tins, spread with
jelly while hot and roll; or bake in jelly tins and spread with jelly.
Cover with sugar or boiled icing.
_Miss L. Mayer_
POUND CAKE
Rub one pound of butter and one pound of powdered sugar to a cream. Add
the grated peel of a lemon, a wine-glass of brandy, and the yolks of
nine eggs, one at a time. And last one and one-fourth pound of sifted
flour and the beaten whites of the nine eggs. Bake slowly.
_Mrs. I. O. Stern_
QUICK CINNAMON CAKE
Two tablespoons butter, pinch salt, one and one-eighth cup granulated
sugar, three eggs beaten lightly, one-half cup milk, one and
three-fourths cups flour, teaspoon vanilla, one teaspoon baking powder.
Before putting in oven mix some butter and cracker crumbs together;
sugar, cinnamon and chopped nuts may be added. Bake in flat roasting
pan.
_E. L._
DEVIL’S CAKE
One tablespoon butter, one scant cup sugar; mix together. Yolks of two
eggs, two squares of chocolate dissolved in one-half cup hot water;
add to the above. Mix two cups of flour with two scant teaspoons
baking powder, one-half teaspoonful soda dissolved in one-half cup
sour milk or one-half cup hot water, one-half teaspoon vanilla; mix
well. Frosting: whites of two eggs, one teaspoonful cold water, one
teaspoon lemon extract; whip together; add enough confectioner’s sugar
(not powdered) to spread over cake while cake is still in pan, although
cooled.
_Minnie A. Lardan_
SPONGE CAKE
Four eggs, one full cup sugar mixed; one cup milk, let come to a boil;
two cups flour mixed with four teaspoons baking powder added, with eggs
and sugar; then add hot milk and vanilla flavoring. Chocolate filling
is fine if cake is baked in layers.
_Minnie A. Lardan_
CHOCOLATE CAKE
Cream one-half cup butter with one and one-half cup sugar, then add
gradually yolks of four eggs, one at a time. Beat mixture thoroughly,
then add one-half cup milk, beating all the time. Next two squares
Baker’s bitter chocolate in five tablespoons boiling water, when
dissolved add to the batter, stirring constantly. Now add slowly one
and three-fourths cup of sifted flour; give, all a vigorous beating,
add beaten whites of four eggs; stir carefully into mixture, then
teaspoon vanilla, and lastly one heaping teaspoon baking powder. Bake
in moderate oven one hour. This cake should be baked with one flame,
and do not light oven until cake is almost ready for baking. It should
rise slowly.
_Mrs. S. F. Breslauer_
CHOCOLATE CAKE
One-fourth cup butter, one and one-half cup granulated sugar, four eggs
beaten quite a while before mixing with sugar, three-fourths cup milk,
one cup cocoa and sugar mixed, two cups flour, two teaspoonfuls baking
powder, one teaspoon vanilla.
_Mrs. L. S. Firetag_
GINGERBREAD
One cup dark cooking molasses, one cup sour cream, one egg, one
teaspoonful soda dissolved in a little warm water; one teaspoonful
salt, one heaping teaspoonful ginger. Use enough flour to make about as
thick as cup cake. To be eaten warm.
_Mrs. M. Cohen_
MOCHA CAKE
Four eggs separated, beat yolks well with one cup powdered sugar, beat
in whipped whites, one cup flour, one teaspoon baking powder, two
tablespoon coffee extract. This makes two layers. Filling: one-half
pint cream flavored with coffee extract and sweetened, to which add
chopped nuts.
_F. B._
ANGEL CAKE
The whites of eleven eggs beaten to a stiff froth, nine and one-fourth
ounces sugar, five and three-fourths ounces flour, one teaspoonful
cream tartar sifted with the flour. Don’t butter the cake-form. Bake
about forty minutes.
_Mrs. D. Sine_
SCHLOSSER CAKE
One-half cup butter, one cup sugar, three eggs, two teaspoons baking
powder, two cups of flour, flavor with vanilla and bitter almonds.
This makes a very stiff dough. Flatten out, then take a quart of
blueberries, cherries, apples, or any fruit is nice. Heat fruit and
thicken with cornstarch. Place half of the dough in a pan, then spread
with the fruit, then dough and fruit, etc.; lastly, add chopped almonds.
_Mrs. F. C. Mock_
ALMOND CAKE
Four eggs, beat whites to snow; one cup of grated almonds,
three-fourths cup matzoth meal sifted, three-fourths teaspoon baking
powder, rind and juice of one lemon. Bake in slow oven one-half hour.
Serve with whipped cream.
_H. M._
FRENCH CRACKERS
Six eggs, twelve tablespoonfuls sweet milk, six tablespoonfuls butter,
one-half teaspoonful soda. Mould with flour, pounding and working half
an hour. Roll thin, bake in rather quick oven.
COFFEE CAKE (BLACK)
One cup brown sugar, one-half cup strong cold coffee, two cups of
flour, one cup of raisins, one-fourth cup nuts, one teaspoonful
cinnamon, one-half cup molasses, one-half cup butter, one cup currants,
one-half cup citron, one teaspoonful soda, two eggs, and a little
brandy. Mix well all together.
_Mrs. M. Wolff_
CHOCOLATE LAYER CAKE
Beat together the yolks of four eggs with two cups of powdered sugar.
Then take one-fourth pound of grated chocolate and one cup of milk;
boil this together. When cool mix with the egg and sugar, add one cup
of sifted flour, one teaspoon baking powder, flavor with vanilla. Beat
the four whites and mix all together. This makes two layers. Filling:
One cup of chopped walnuts, one whole egg, one cup of milk, one
tablespoon of granulated sugar; boil together until thick, when cool
spread between layers.
_Mrs. J. Muhlfelder_
BREAD TORTE
Yolks of eight eggs, two cups of granulated sugar, one-fourth pound
grated almonds, one wineglassful wine and brandy mixed, one teaspoonful
cinnamon, one teaspoonful cloves, one cup of grated bread crumbs, two
teaspoonfuls baking powder, eight whites beaten very stiff. Grease pan
or oil paper. Bake slowly.
_Mrs. G. B._
CRACKER TORTE
One cup powdered sugar, one tablespoon melted butter, three yolks of
eggs, whites of six beaten to a froth, one-fourth teaspoon cloves, one
of cinnamon, one cake of sweet chocolate, one cup of chopped almonds,
one cup of cracker meal, one teaspoon baking powder. Bake in layers.
Filling: one tablespoon flour, two of sugar, yolks of three eggs,
one-half pint sweet cream; beat eggs with flour, stir into it cream;
boil up, add one-half cup chopped almonds. Bake day before using and
cover closely.
_Mrs. M. Kohn_
NUT TORTE
One cupful nuts grated, six eggs, six tablespoons powdered sugar, not
quite one-half cup grated bread crumbs, one-half teaspoonful baking
powder, one teaspoonful vanilla. Beat yolks of eggs with sugar until
light; add nuts, then crumbs, then beaten whites and vanilla. Bake in
spring form. Spread with whipped cream.
_Miss Ray Mayer_
ALMOND TORTE
Yolks of eight eggs, eight tablespoons of powdered sugar; beat for
about one-half hour; one-half pound almonds blanched and grated, rind
of a lemon, juice of one-half lemon, two tablespoons of cracker meal
sifted; add one teaspoonful Royal baking powder, add whites stiffly
beaten, pinch of salt. Bake in moderate oven in a spring form. This can
be cut in half and filled with whipped cream.
_Mrs. S. M. Bondy_
SACHENTORT
One-fourth pound sugar, one-fourth pound sweet butter, one-fourth pound
grated almonds (with peel), yolks of six eggs beaten for one-half hour;
then add four cakes of Huyler’s sweet chocolate grated, and last the
six whites beaten. Frosting: one-fourth pound granulated sugar, small
lump of butter, four cakes chocolate, four tablespoons water. Let it
boil well.
_Mrs. R. L. Dannenberg_
NUT TART
Nine eggs; beat whites and yolks separately. Beat yolks with one
tumbler of sugar, add rind and juice of one-half lemon, also of one
small orange; add one-half pound ground almonds, add whites and almonds
alternately a little at a time. Put in a well-buttered spring form.
When finished cover with a chocolate icing. Icing: three tablespoons
cocoa, one cup sugar, seven tablespoons milk, a few drops vanilla, one
teaspoon butter, put on fire in double boiler, stirring constantly for
ten minutes. Then put on cake. This quantity makes a large cake.
_Mrs. S. Brown_
LEMON TART
Make a sponge of two eggs, one-half cup of sugar, one-half cup of
flour, one-half teaspoon baking powder, one of vanilla; bake in a
spring form. Filling: the juice of three lemons, one cup sugar.
Let boil to a syrup, separate eight eggs; mix yolks well with two
tablespoonfuls of cold water. Beat whites stiff; now stir yolks into
the boiling syrup, stirring until it thickens. Remove from the fire
and add the syrup to the beaten whites; pour over the cake and put in a
hot oven until a light brown.
_Mrs. H. A. S._
FIG TARTS
Put one pint figs in one pint hot water; let stew gently for three
hours. Use porcelain-lined dish. If water boils down, add enough to
keep figs stewing; when nearly cooked add one cup of sugar; remove from
fire; add juice of a good-sized lemon. Have ready some tiny shells of
puff paste and fill with the figs. A teaspoonful of whipped cream added
to each tart makes it very rich.
_Mrs. B. Sondheim_
ALMOND STRAWS OR TARTS
Sift together and thoroughly mix one pound of pastry flour, one
teaspoon of salt, one teaspoonful baking powder, blanch and pulverize
one-half pound of almonds; mix the almonds with the flour ingredients
and work in one-half cup of butter and lard mixed. Mix with ice water
as in making pastry; cut in the shapes you wish and bake in a hot oven.
_Mrs. E. G. R._
SCHAUM TORTE
Whites of six eggs, two cups of sugar; stir one-half hour; one teaspoon
vanilla, one tablespoon vinegar. Bake in very moderate oven. Whip cream
very stiff for top or cut cake, put cream between layers.
_Mrs. F. C. Mock_
POTATO TORTE
One and a half cups of sugar, nine to ten eggs, one cup of potato
flour, one-half a lemon; beat whites of eggs very stiff.
_Mrs. F. C. Mock_
DAINTY FINGERS
Beat together one-half a pound of sugar and one-half a pound butter;
add five eggs, the whites and yokes beaten separately; one teaspoon of
mace, one-half wine-glass of brandy, and one-half pound flour. Stir
well together and drop in lady-finger pans for baking to a delicate
brown. When done and while warm fasten the fingers together, painting
with the white of an egg upon the flat side.
_H. A. O._
OATMEAL COOKIES
Stir one cup of butter in one cup of sugar; add a beaten egg, one
teaspoon of salt. Stir in gradually two cups of white flour, two
cups of oatmeal, adding also one teaspoon of soda dissolved in two
tablespoons of milk. When you have the dough well mixed, roll it thin,
cut into shapes, and bake in a moderate oven.
_Mrs. J. J. Asch_
HONEY CAKES
One cup of honey, one cup sugar, four pieces of chocolate grated, five
eggs, one-half teaspoonful each of cloves, allspice, and cinnamon.
Thicken dough with three cups of flour and three teaspoons of baking
powder. Bake in a moderate oven.
_Mrs. M. Wolff_
CINNAMON DROPS
Stir one-half pound of brown sugar with two eggs till well beaten;
add one ounce of cinnamon, quarter teaspoon of salt, and then flour
very finely sifted; enough flour to make the dough stand. Stir all
thoroughly and drop from a small spoon upon a pan which you have
dredged with flour. Bake a few minutes in a well-heated oven.
_Mrs. A. Monheim_
SUGAR COOKIES
One-half pound butter, one cup sugar, four cups flour, four teaspoons
baking powder, two eggs. Mix butter, sugar, and the flour with baking
powder, and add one egg at a time. Beat two eggs, spread thinly on top
of cookies, and sprinkle with sugar and cinnamon.
_Mrs. L. S. Firetag_
GINGER WAFERS
One-half cup of butter, one-half cup of sugar, one-half cup molasses,
one-half cup cold coffee, one teaspoonful soda dissolved in a little
water, one tablespoonful ginger, flour enough to make a stiff dough.
Roll out thin; bake in quick oven.
_Mrs. A. Ottenheimer_
WALNUT COOKIES
One cup of brown sugar, two eggs, one cup of chopped walnuts, one cup
of flour, one-half teaspoonful baking powder. Drop with a teaspoon in a
buttered pan.
_Mrs. H. J. Sower_
MANDELHAUFCHEN
One-half pound almonds cut lengthwise, not blanched, fifteen dates
cut lengthwise (remove pits), whites of three eggs beaten to snow,
one cup powdered sugar, vanilla to taste. Mix all well together.
Bake in a moderate oven on tins which have been well buttered, and
cracker-dusted. Drop dough with a teaspoon about one inch apart.
_A. G._
LEBKUCHEN
Four eggs, one large cup of granulated sugar; cream well together.
One-half pound almonds cut fine, not blanched; one-half teaspoon each
of cinnamon, cloves and allspice; vanilla to taste, one-half pound
citron cut fine, one and one-half cup of flour, one-half teaspoon
baking powder. Bake in a moderate oven.
_A. G._
DATE AND ALMOND CAKES
One-half pound dates, one-half pound almonds cut lengthwise, whites of
four eggs, one cup of granulated sugar. Beat whites of eggs very stiff,
add sugar, dates, and almonds. Grease pan with butter, sprinkle with
cracker dust, drop with teaspoon. Bake in a very slow oven.
_Mrs. Langstadter_
CITRON SQUARES
One-fourth pound raisins, one-half pound almonds, one-half pound citron
chopped fine; four whole eggs, one large cup granulated sugar, ground
allspice and cinnamon, flour enough to make stiff batter. Beat eggs
and sugar together, add almonds, citron, raisins, spices, last of all
flour. Grease pan with butter, spread batter rather thin, bake in slow
oven. When finished and while hot cut in diamond shape.
_Mrs. Langstadter_
CHOCOLATE DROPS
Two cakes (one-half pound) sweet chocolate, whites of four eggs,
one-half pound almonds. Beat whites of eggs very stiff, add chocolate
(which has been grated) and almonds chopped fine. Grease pan with
butter, sprinkle with cracker dust and drop with teaspoon. Bake in slow
oven.
_Mrs. Langstadter_
COOKIES
Rub to a cream one-half pound sweet butter and one glass sugar, add
two eggs, one tablespoon whiskey, two heaping tumblers flour, one-half
teaspoon baking powder. Mix well, and leave on ice over night. In the
morning roll out dough very thin, cut into shapes and place in buttered
tins. Brush the top of each with yolk of egg and place a blanched
almond in the centre. Bake light brown.
_Mrs. R. Paris_
ICINGS AND CAKE FILLINGS
TUTTI-FRUTTI ICING
Boil one pound of sugar in a gill of water until the syrup hairs.
Take from the fire, add slowly the beaten whites of two eggs; beat
all together, adding also one-half pound of blanched chopped almonds,
quarter of a pound of fine raisins swelled in hot water, and quarter of
a pound of citron cut in little pieces.
_Mrs. J. I. Jonas_
MAPLE FILLING
Boil a cup of maple syrup until it threads from the spoon. Then beat
until cool, beating in the white of an egg.
NUT FILLING
Boil together one cup of water and one cup of sugar until it makes a
heavy thread. Take from the fire and add little by little and with
constant stirring the whites of two eggs. Beat till cool, stirring in
one cup of chopped nuts, walnuts, hickory, or mixed nuts.
_Mrs. A. M. Soloman_
CARAMEL FILLING
Mix two cups of heavy brown sugar with three-fourths cup of butter,
then add one-half cup of cream. Boil until it becomes ropy, then add
one tablespoonful vanilla. Put the pan in cold water and stir until the
filling thickens. Spread between layers of cold cake.
_Mrs. Cohen_
CHOCOLATE ICING
Mix the yolks of four eggs with one square of chocolate grated, one
tablespoonful of cream or milk, and one cup sugar. Boil until it grows
hard.
_Mrs. N. Greenabaum_
CLEAR ICING
Stir together one-half pound of powdered sugar, the whites of two eggs,
then add the juice of one-half a lemon. Stir till clear; use at once.
_Mrs. A. J. F._
SOUR-CREAM FILLING
Add the white of one egg to a cup of thick sour cream; to keep the
cream from turning to butter while whipping. Whip, sweeten to taste,
and flavor with vanilla, spread upon cool layers of cake. Chopped nuts,
as butternuts, pecans, or hickory, are nice mixed with the filling.
_Mrs. Hyman_
LEMON FILLING
Yolk of one egg, small cup of sugar, rind and juice of one lemon,
half cup of shredded cocoanut, a little milk. Boil about ten minutes,
stirring constantly. Spread between layers after it has cooled.
_R. L. S._
FILLING FOR ORANGE SHORTCAKE
Peel and seed two large oranges and chop fine; add one-half peeled
lemon, one cup sugar. Spread between layers of shortcake while it is
hot.
_Mrs. M. Cohen_
ICES
FROZEN LADY-FINGER PUDDING
Beat together three heaping tablespoonfuls of granulated sugar and
yolks of six eggs. When beaten to a froth beat in one pint of cream,
add one dozen lady-fingers cut in pieces half an inch long sprinkled
with or dipped rapidly in some wine like sherry. When all are stirred
together put in a mould, cover tight, and freeze.
_Mrs. Sondheim_
PEACH CUSTARD FROZEN
In a double boiler heat one and one-half quarts of rich milk; when hot
stir in one and one-half cups of sugar, the beaten yolks of six eggs.
When the custard thickens, set aside to cool. From a quart of fine ripe
peaches take the skins and stones; crush with sugar to sweeten to your
taste, stir into the cool custard and freeze.
_Miss Edna Asch_
BURNED-ALMOND ICE-CREAM
Sweeten to your taste a custard of four eggs and one pint of milk. Take
half a pound of blanched almonds and brown them in a saucepan with six
tablespoons of sugar. Pound to a paste, and add little by little one
quart of cream. Mix with the custard and put in a freezer. After it is
frozen pack in a mould or serve without moulding.
_Mrs. H. J. Sower_
CHOCOLATE PARFAIT