This section is from the book "Neighborhood Cook Book", by Circle No. 5, Women's Union, Hemenway Methodist Church. Also available from Amazon: Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking.
Beat yolks of 6 eggs, add 2 cups sugar with 2 tsp. baking powder sifted in. Then add 12 tbsp. cracker crumbs rolled coarse, 1 cup chopped dates and 1/2 cup nuts. Fold in the beaten whites and bake in bread pan in very slow oven 45 minutes. Serve with whipped cream. Serves 12 people.
- Mr. Jos. Moore, Chef.
1 can pineapple and 1 can peaches, diced. Cook the;uices, thicken with corn starch and 2 cups of sugar, 1 tbsp. vanilla. Pour over the fruit and mix well. Serve with cream. - Mr. Jos. Moore, Chef.
1/2 cup Irish Moss, 1 lemon, 1 pint boiling water, 3/4 cup sugar.
Soak moss in cold water until soft. Pick over and wash again. Put in boiling water and simmer until dissolved. Add lemon juice and sugar; strain into a mould.
- Mrs, Wallace Severance.
Cream 1 tsp. each of flour and butter, add 1 cup sugar and 2 egg yolks. Beat hard and add juice and rind of 1 lemon. Pour in 1 cup milk and 2 beaten egg whites, and bake in pan set in hot water until a light brown. Serves 5 or 6, - Mrs. Clyde Gorton.
10 eggs, 1/4 lb. sugar, juice of 3 lemons, 1/3 pkg. Knox's gelatine, and flavoring. Beat the yolks with sugar for 1/2 hour, and add the gelatine dissolved in the lemon juice. Beat whites stiff and mix. Make the day before using and set in cold place. Serve with whipped cream. Serves 10 persons. Very fine. Mrs. W. E. Foster.
1/2 envelope Knox's Gelatine, 1/4 cup cold water, 1 tsp. vanilla, 3/4 cup crushed macaroons and chopped nuts, 1 1/3 cups milk, 3 eggs, 1/3 cup sugar, 1/8 tsp. salt. Soak gelatine in cold water five minutes, then make a custard with egg yolks, sugar, salt and milk. Add gelatine and when cool add vanilla, macaroons and chopped nuts, then the whites of eggs. Put into mold until firm and serve with whipped cream. - Mrs. W. E. Gunn.
To the whites of 3 eggs beaten stiff add slowly 1 cup of sugar, 1 tsp. vinegar and 1 tsp. vanilla. Bake in muffin tins for 1 hour in a very slow oven. Before serving, carefully remove tops, fill with whipped cream and fruit, and replace tops. Serves 8 persons.
- Mrs. W. H. Blacker.
Slice very thin, rind and all, 3 large seedless oranges and 1 large lemon. Pour over the sliced fruit 11 tumblers of water and set away for 24 hours, then boil slowly for 1 hour. After boiling, add 4 lbs. gran. sugar and set away for 24 hours longer. Then boil 1 hour and 25 minutes. Pour into glasses and cover with paraffin.
- Mrs. H. M. Bannister.
Soak 1/2 cup of minute tapioca in 1 1/2 pt. cold water. Add 1 1/2 pt. boiling water, 1 can grated pineapple, 1 cup sugar, juice of 2 lemons. Add beaten whites of 2 eggs. Cook and serve with cream.
- Mrs. Jos. Moore, Chef.
Two cups butter, 4 cups flour, 10 egg yolks, 6 tbsp. sugar, 2 tsp. baking powder, 1 small can grated pineapple. Cream sugar, egg and butter. Thicken juice with 2 cups flour and 4 tbsp. sugar. Beat egg whites with 4 tbsp. powdered sugar, 1 tsp. baking powder and a few nuts. This is very fine.
- Mr. Jos. Moore, Chef.