Tapioca Cream

1 cup tapioca, 1 quart water.

4 tablespoons sugar, 1 pint canned peaches.

Soak tapioca in cold water two hours; add sugar. Put peaches in a two quart pudding dish pour the tapioca over, cover securely and bake forty minutes.

Tapioca Custard

Mrs. G. R. Johnson.

1/2 cup tapioca, 1/2 can sweet condensed milk, 2 1/2 cups cold water.

2 eggs.

1 teaspoon vanilla.

Boil tapioca twenty minutes with two cups of water. Beat the eggs with the milk which has been dissolved in half cup of water, and add to the boiling tapioca. Cook together a few minutes until thick and smooth. Add flavoring when done.

Sauce

yolks 3 eggs, 1 pint of milk, sugar.

vanilla pinch of salt.

Beat the eggs and add milk sweetened to taste, and cook in a dish of hot water; when nearly cold add vanilla and a pinch of salt. Set on ice to cool.

Caramel Sauce

Mrs. C. H. Smith.

1 cup sugar.

1 cup boiling water.

butter size of egg, 1 tablespoon flour pinch of salt.

Brown sugar (being careful not to burn), add boiling water, butter, salt and flour. Cook carefully, be sure the flour is smooth.

Chocolate Sauce

Mrs. Gibson.

1 cup sugar, 1/5 cake chocolate.

water chopped nuts.

Mix sugar and chocolate with enough water to make a thick syrup. Chopped nuts may be added when cold.

Cocoanut Sauce

Mrs. George W. Dunlap.

2 cocoanuts.

2 cups hot water.

1 1/2 cups sugar, 1/2 cup cream.

Grate two cocoanuts, pour over it two cups hot water and let stand one hour; strain through a cloth. To this cocoanut milk add sugar and boil to a thick syrup; add cream, beat well and remove from the stove without boiling.

Cocoanut Syrup

Mrs. Kate Heath.

3 cocoanuts.

1 pint water.

4 pounds brown sugar.

Grate cocoanuts and to the grated meat add water. Wash thoroughly and squeeze out. To the liquid obtained add brown sugar - the caramela is good - and boil to the consistency of honey, skimming frequently.

Creamy Sauce

1 cup powdered sugar, 1/2 cup butter.

4 tablespoons fruit juice, 2 teaspoons vanilla, 1/2 cup cream.

Beat sugar and butter to a cream, add fruit juice, vanilla and cream. Place the bowl in hot water and stir until creamy.

Lanca Sauce

A Filipino Friend.

The seed coverings of the lanca, when boiled till tender and sweetened, make a nice sauce similar to peach sauce. Spices may also be added.

Latik

2 cocoanuts.

4 lumps native sugar.

Extract milk from the meat of two cocoanuts. Place four lumps of native brown sugar in a stew-pan, (use the brown sugar that is molded in the coconut shells), add a little water place over the fire until sugar is melted, strain thru cotton cloth. This process cleans the sugar. Pour the sugar into the coconut milk. Cook this mixture in a deep stew-pan, stirring occasionally, until thick enough to spread when cool.

Orange Sauce

whites 3 eggs.

1 cup powdered sugar.

2 oranges, 1 lemon.

Beat whites of eggs until stif; add sugar gradually; then add grated rind of orange (if American oranges) and fruit juices.

Frozen Dainties

The ice should be crushed until fine and mushy. Mix three parts of ice to one part coarse rock salt before putting around can. The melted ice and salt should surround can, and not be drawn off as fast as melted. The contents of the can should be thoroughly chilled before freezing.

Turn the crank continuously and steadily at a medium pace, until you can turn no longer, then remove the beater, scrape off the cream from the slides, pack down closely in the can. Put on the cover and throw a. piece of old carpet or burlap over the freezer.

All ice creams are richer and of better body, flavor and texture, if allowed to remain in the ice and salt at least an hour to ripen.

Ice Cream

Mrs. W. W. Barre.

3 eggs, 1 1/4 cup sugar,

3/4 can cream 1 large cup water Vanilla to taste.

A fine foundation for various flavors of ice cream. To unbeaten eggs add sugar, slowly mix in cream, add water and flavor with vanilla to taste. Freeze.

Plain Ice Cream (Foundation)

1 pint milk, 1 cup sugar.

2 tablespoons flour 1 pint cream.

2 eggs

(or it may be made with 3 eggs and no. cream, the even half a cup of cream is a great improvement) Scald the milk; mix the sugar, flour and eggs together and make a soft custard. When cold stir in the cream and freeze.

Vanilla flavor - add 1 tablespoon vanilla, just before freezing.

Chocolate Ice cream - add 4 ounces of melted unsweetened chocolate.

Strawberry Ice cream - add one box berries crushed, or one can of berries crushed.

Peach Ice Cream - Add one small can peaches, mashed.

Frozen Apricots Or Peaches

Mrs. G. W. Wright.

1 can apricots, 1 1/2 cups sugar,

3 or 4 cups distilled water,

Drain apricots and cut in small pieces. To the syrup add enough water to made four cups, and cook with sugar five minutes. Strain, add apricots and freeze.