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Free Books / Cooking / Favorite Recipes / |  |
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Free Books / Cooking / Favorite Recipes / | |
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This section is from the book "Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church", by Ladies Of The Cumberland Presbyterian Church. Also from Amazon: Joy of Cooking: 75th Anniversary Edition.
1 quart sweet milk, 1/2 box gelatine, soaked until soft; let milk come to the boiling point; add gelatine. 4 eggs, separate yolks from the whites; beat 4 tablespoon fuls granulated sugar with the yolks, and four tablespoonfuls granulated sugar with the whites. Stir yolks in the boiling milk; remove from fire and stir in the whites. Flavor with vanilla. Pour in mold; let stand in a cold place over night.
Mrs. E. T. Cosper.
Dissolve one tablespoonful of gelatine in one cup boiling water; when dissolved pour very slowly over the stiff beaten whites of 4 eggs, one cup of sugar and one teaspoon lemon ex-tract. Beat until it begins to set and then put in moulds. Serve with whipped cream. By getting "leaf green" and "fruit red" paste, this can be divided in, three parrs and a ribbon cream, made red, flavored with rose; white, lemon; green, vanilla. Put in layers 1 1 your mould.
Mrs. Cameron.
1 dozen bananas, 1 pound sugar, 1 pint water, juice 2 oranges, 1 pint cream. Peel bananas and mash them fine. Boil water and sugar together for five minutes; strain, and when cool, add orange juice and bananas. Freeze, turning slowly. When frozen, remove the dasher and stir the cream in carefully (whipped); repack and set away to harden.
Lucy Cortner.
1 quart water, 1 pint sugar, 1 cup orange juice, 1/2 cup lemen juice, 1 pint chopped pineapple. Cook water, sugar and pine apple for 20 minutes; add fruit juice; cool; strain, and freeze to mush. Use for freezing - 1 part rock salt to 3 parts crushed ice.
Lucy Cortner.
Hull 1 quart of berries; sprinkle with about 2 cups of sugar, and mash them; let stand until the sugar is dissolved and then squeeze through a cloth; add 1 quart of cream, and if not sweet enough add more sugar. The pulp left in the cloth should be stirred in to a little milk and squeezed again in order to get all the berries, but not the seeds. Then freeze. Raspberry cream does not require so much fruit juice, as the flavor is stronger and richer.
Milk Sherbet. 1 Quart Sweet Milk, . Pint Sugar, Juice Of 3 Lemons, Grated Peel Of Cue; Juice Of Orange. Mix Juices With Sugar; Put In Freeze, And Partially Pack Them; Add Milk. Turn Until Well Blended And Finish Parking.
Mrs..Joe Biddle.
Select oranges having fine skins; cut away one-tbird from the end of each orange and with a spoon remove all the pulp. Use only the larger parts, (lifting the edges in small points. Put the skins in cold water until ready to serve. Press the juice from 1he pulp with vegetable press; there should be about a piat of juice to 6 oranges. Soak 1/2 box gelatine in 1/2 cup cold water until soft; add 1 cup boiling water, juice of 1 lemon, 1 cup sugar and 1 pint orange juice. Stir until sugar is dissolved and strain. Set away to chill. When ready to serve arrange the skins on a suitable dish collectively, or place on separate plates to be served individually, then fill with the jelly cut in cubes and decorate with whipped cream and candied cherries.
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