Chapter VI: Sauces for Ice Creams

=Cherry Sauce= (Eight portions)

(Ways to vary and “dress up”--to “partify,” as Sue calls it--plain Vanilla Ice Cream.)

One-half cup sugar
Two level tablespoons flour
One-fourth level teaspoon salt
One cup cherries, fresh or canned
One cup water or cherry juice

Mix the sugar, flour and salt thoroughly. Add the cherries and water and cook slowly for four minutes, stirring constantly. Serve cold on ice cream.

=Chocolate Sauce= (Four portions)

One level tablespoon flour
One-half cup sugar
One-eighth level teaspoon salt
One square chocolate
One cup water
One-half teaspoon vanilla

Mix the flour, sugar and salt. Add the chocolate and water and cook slowly, stirring constantly, until the mixture is thick and creamy. Add the vanilla and beat for one minute. Serve cold or hot on ice cream.

=Chop Suey Sauce for Ice Cream= (Eight portions)

One-half cup chopped raisins
One-half cup chopped figs
One-half cup sugar
One cup water
One-half cup nut-meats, cut fine

Mix the raisins, figs, sugar and water. Cook slowly for ten minutes. Add the nuts and serve cold over ice cream.

=Bittersweet Chocolate Sauce= (Six portions)

One cup sugar
One level tablespoon cornstarch
One-eighth level teaspoon salt
Three squares chocolate, cut fine
One cup water
One teaspoon vanilla

Mix the sugar, cornstarch and salt. Add the chocolate and water. Cook until creamy. (About five minutes.) Add the vanilla. Serve hot or cold on ice cream.

=Butterscotch Sauce= (Six portions)

One cup brown sugar
One-half cup corn syrup
Two level tablespoons butter

Mix the brown sugar, corn syrup and butter. Cook slowly until a soft ball is formed when a portion is dropped in cold water. Serve hot over ice cream.

=Bettina’s Butterscotch Sauce= (Six portions)

One cup brown sugar
Four level tablespoons butter
One tablespoon vinegar
One-half cup cold water
One-eighth level teaspoon salt
One-half teaspoon vanilla

Mix and cook the sugar, butter, vinegar, water and salt, stirring frequently until a portion will form a soft ball in cold water. Add the vanilla and serve over ice cream. (This sauce may be kept and reheated just before serving.)

=Caramel Sauce= (Eight portions)

One cup sugar
One cup water
One level tablespoon flour
One level tablespoon butter
One-eighth level teaspoon salt
One-half teaspoon vanilla

Place the sugar in a frying pan. Heat slowly, stirring with a wooden spoon, until a light brown syrup is formed. Add the water and boil for one minute. Mix the flour, butter and salt, and add to the hot syrup. Stir constantly for one minute. Serve hot or cold on ice cream.

=Bettina’s Hot Caramel Sauce= (Eight portions)

One cup sugar
One-half cup brown sugar
One level tablespoon cornstarch
One-eighth level teaspoon salt
One and one-fourth cups water
One level teaspoon butter
One-half teaspoon vanilla

Mix the sugar, brown sugar, cornstarch and salt. Add the water and cook slowly for four minutes. Add the butter and vanilla. Serve hot on ice cream.

=Fig Sauce for Ice Cream= (Six portions)

One cup figs
One-half cup sugar
One cup water
One-half teaspoon lemon extract

Cook the figs, sugar and water together slowly for ten minutes. Add the lemon extract and serve cold on ice cream.

=Hot Fudge Sauce= (Six portions)

One and one-half cups light brown sugar
Two squares chocolate
One cup milk
One level tablespoon butter
One teaspoon vanilla

Boil the sugar, chocolate, milk and butter together until a soft ball forms when a portion is tested in cold water. Add the vanilla and serve hot over vanilla ice cream.

=Maple Sauce= (Eight portions)

One-fourth cup sugar
Two level tablespoons flour
One-eighth level teaspoon salt
One cup maple syrup
One-fourth cup water
One-half teaspoon vanilla

Mix the sugar, flour, and salt. When well blended, add the maple syrup and water. Cook slowly for two minutes, stirring constantly. Add the vanilla. Serve hot or cold over ice cream.

=Maple Nut Sauce= (Eight portions)

Three level tablespoons sugar
One level tablespoon cornstarch
One-eighth level teaspoon salt
One-fourth cup water
Three-fourths cup maple syrup
One-third cup Pecan meats
One-half teaspoon vanilla

Mix the sugar, cornstarch and salt. Add the water and maple syrup and cook slowly for three minutes, stirring constantly. Add the nut-meats and vanilla. Serve hot or cold over ice cream.

=Bettina’s Marshmallow Sauce= (Six portions)

One cup sugar
One cup water
One cup diced marshmallows

Boil the sugar and water without stirring for four minutes. Add the marshmallows. Keep hot in the double boiler and serve over ice cream.

=Hot Marshmallow Sauce= (Six portions)

One cup sugar
One-half cup water
One cup dried marshmallows
One-half teaspoon vanilla

Boil the sugar and water together for three minutes. Add the marshmallows and when melted add the vanilla.

=Strawberry Sauce= (Eight portions)

Two cups fresh strawberries
One-half cup water
One cup sugar

Wash and hull the strawberries, add the water and cook slowly for five minutes. Add the sugar, and cook until thick, stirring constantly. Serve cold on ice cream.

MISCELLANEOUS FROZEN DESSERTS

=Baked Alaska= (Eight portions)

(An elaborate dessert that few housewives attempt although it can be made at home most successfully.)

One quart brick vanilla ice cream
One layer of sponge cake one inch thick and two inches wider than
the brick of ice cream
Three egg whites
One-half cup sugar
One teaspoon vanilla

Place the layer of sponge cake upon a paper, which has been arranged upon a wooden plank. Beat the egg whites stiff. Add the sugar slowly, and beat for two minutes. Add the vanilla. Set the brick of ice cream, molded very hard, upon the sponge cake. Pile the egg mixture all over the top and sides of the ice cream and sponge cake, entirely covering both.

Bake in a quick oven for four minutes, or until the meringue is a delicate brown color.

Remove quickly to a platter and serve in slices.

=Bombe Glace= (Eight portions)

(An attractive and somewhat unusual dessert.)

One quart lemon sherbet, colored green
Four cups stiffly-beaten cream
One-half cup sugar
Two teaspoons vanilla
One-half cup nut-meats

Line a melon mold with the green sherbet. Mix the cream, sugar, vanilla and nut-meats, and place inside the lined mold. Place a waxed paper over the top. Cover with a lid. Pack in equal portions of chopped ice and coarse salt. Have at least six inches of the ice mixture surround the mold. Let stand for four hours. Remove to a platter and cut in slices.

Chocolate Ice Cream with Meringues

(Meringues are very easily made at home, although few housewives are aware of the fact.)

See Index for Chocolate Ice Cream. Arrange portions of the Ice Cream between two meringues.

Meringues

Four egg whites
One cup sugar
One teaspoon vanilla

Beat the egg whites stiff, add the sugar and vanilla gradually, and continue beating until the mixture will hold its shape. Shape with a spoon or pastry bag upon a greased baking-sheet.

Bake in a very slow oven on the bottom shelf until the meringues are a delicate brown color and very light and fluffy. Remove from the pan at once with a moistened knife.

(These may be served with a frozen dessert or used in combinations with fresh fruits or whipped cream for a fancy dessert.)

=Frozen Apricots= (Eight portions)

(Simple and very good.)

Two cups peeled canned or fresh apricots, cut in small pieces
One cup sugar
Two cups water or fruit juice
One-fourth cup lemon juice

Boil the sugar and juice together for five minutes. Cool, and add the rest of the ingredients. Pour into a chilled, well-scalded freezer, and freeze until very stiff. Serve at once, or pack and let stand until needed.

=Frozen Custard= (Eight portions)

(Many people prefer this to any other frozen dessert.)

Three eggs
One cup milk
One cup sugar
One-fourth level teaspoon salt
Two cups cream
One tablespoon vanilla

Beat the eggs, add the milk, sugar and salt. Cook in a double boiler, stirring constantly, until the custard coats a silver spoon. Cool and add the rest of the ingredients. Freeze until stiff. Serve at once or let stand, well-packed, for an hour or more. In packing use two parts of ice to one part of coarse salt.

=Meringue Glace= (Ten portions)

(Women nearly always like meringues. This is a good luncheon dessert.)

Twenty meringues (See Index for Meringue recipe)
One quart vanilla ice cream
Two cups whipped cream
One-fourth cup sugar
One teaspoon vanilla

Shape the meringue mixture into rings one and one-half inches in diameter. Place one meringue circle on each serving plate, add a portion of ice cream and top the ice cream with another meringue. Mix the whipped cream, sugar and vanilla and serve a portion on top the second meringue. Serve at once.

=Nesselrode Pudding= (Twelve portions)

(A recipe seldom followed in the home kitchen, but very good, nevertheless.)

One cup chestnuts
Two cups boiling water
One cup sugar
One cup boiling water
Four eggs
Two cups cream
One-half cup candied fruit peel, chopped fine
One cup nut-meats, chopped fine
One cup pineapple, chopped fine
Two tablespoons lemon juice
One tablespoon vanilla

Shell the chestnuts, remove the skins and cook in the two cups of boiling water until tender. Drain off the water and press through a strainer. Boil the sugar and one cup of water together for five minutes. Pour into the well-beaten eggs and cook in a double boiler for three minutes. Cool, add the chestnut pulp and then the rest of the ingredients. Pour into a cooled, well-scalded freezer. Freeze until very stiff. Pack in three parts of chopped ice to one part of coarse salt. Let “ripen” for four hours.

=Bavarian Cream= (Six portions)

(A simple dessert that literally “melts in your mouth.”)

Two level tablespoons granulated gelatin
One-third cup cold water
Two cups milk
One-half cup sugar
Two egg yolks, well-beaten
One-eighth level teaspoon salt
Two cups stiffly-beaten cream
One teaspoon vanilla
One-half cup cocoanut

Soak the gelatin in the cold water for five minutes. Add the milk and cook in a double boiler until the gelatin is dissolved. Add the sugar, egg yolks and salt, and cook slowly until the custard becomes creamy. (About three minutes.) Beat for three minutes. Allow to cool. Beat for one minute more and add the whipped cream and vanilla. Pile lightly in serving dishes. Sprinkle the cocoanut over the tops.

Set in a very cold place for one hour or more. Serve with cream.

=Charlotte Russe= (Eight portions)

(Delicious as a luncheon or afternoon party dessert.)

Two level tablespoons granulated gelatin
One-fourth cup cold water
One-half cup hot milk
One-half cup sugar
One teaspoon vanilla
One teaspoon lemon extract
Four cups stiffly-whipped cream
Sixteen lady fingers

Soak the gelatin in the cold water for five minutes. Add the hot milk and stir until the gelatin is dissolved. Add the sugar and flavorings. Cook, beating constantly, for two minutes. Add the whipped cream. Pour into a moistened mold lined with lady fingers.

Set in a cold place for one hour or more. Unmold upon a platter and serve in slices.

=Coffee Bavarian Cream= (Six portions)

(If you like the coffee flavor, you are certain to like this.)

Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling water
One and one-half cups strong coffee
One-fourth cup sugar
One and one-half teaspoons vanilla
Two cups stiffly-whipped cream

Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until dissolved. Add the coffee and sugar. Set in a cold place until the gelatin mixture is partially congealed. Beat until frothy and until the mixture will hold its shape. Add the vanilla and whipped cream. Beat for two minutes. Pour into a moistened mold. Set in a cold place for an hour or more. Unmold and serve with whipped cream.

=Dainty Gelatin Dessert= (Six portions)

(Bob calls this concoction “lady-like,” but he enjoys it nevertheless.)

Six two-inch squares of sponge cake half an inch thick
Six one and one-half inch squares of fruit gelatin
One cup stiffly-whipped cream
One-fourth cup sugar
One teaspoon vanilla
One teaspoon lemon extract
One-half cup shredded cocoanut

Arrange the sponge cake on serving plates. Set the gelatin squares on top of the pieces of cake. Mix the cream, sugar, vanilla and lemon extract. Pile on top of the gelatin. Sprinkle the cocoanut on top of the creamy mixture. Serve.

=Fruit Gelatin= (Four portions)

(Light and simple.)

Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling pineapple juice
One-third cup lemon juice
One-half cup water
One-third cup sugar
One-half cup diced pineapple
One-half cup diced oranges

Soak the gelatin in the cold water for five minutes. Add the boiling pineapple juice. Add the lemon juice, water and sugar. Allow to cool, and then add the diced pineapple and orange. Pour into a moistened mold. Set in a cold place for one hour. Unmold and serve with whipped cream.

=Helen’s Gelatin Dessert= (Six portions)

(A fluffy dessert that is “fit for a king,”--or better yet, for a president.)

Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling fruit juice. (Any kind)
One-half cup lemon juice
Two-thirds cup sugar
Two egg whites
One cup marshmallows diced fine
One-half cup peeled diced peaches
One-half cup diced pineapple
One-half cup nut-meats
One cup whipped cream

Soak the gelatin in the cold water for five minutes. Add the boiling fruit juice and stir until the gelatin is dissolved. Add the lemon juice and sugar. Set in a cold place until the mixture is partially congealed. Beat for three minutes. Add the egg whites, marshmallows diced, the fruits and the whipped cream. Beat for three minutes. Pile into glass serving dishes. Set in a very cold place for one hour or more. Serve with whipped cream.

=Loganberry Cream= (Six portions)

(Very light and always acceptable.)

Two cups loganberry juice, boiling hot
Three level tablespoons granulated gelatin
One-third cup cold water
Three tablespoons lemon juice
One-half cup sugar
Two cups stiffly-whipped cream

Soak the gelatin in the cold water for five minutes. Add the boiling loganberry juice and stir until the gelatin is dissolved. Add the sugar and lemon juice, and set in a cold place until partially congealed. Beat until frothy, and add the stiffly-beaten cream. Continue beating until the mixture will hold its shape. Pile lightly in stemmed sherbet glasses. Set in a very cold place for an hour or more. Garnish with whole loganberries.

=Persian Sherbet= (Six portions)

Two level tablespoons granulated gelatin
One-half cup cold water
One-half cup boiling water
One cup sugar
One-half cup lemon juice
One-third cup orange juice
One-half cup seeded chopped dates
One-half cup chopped figs
One-half cup chopped candied pineapple
One-half cup chopped nut-meats

Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until dissolved. Add the sugar and fruit juices. Pour half into a moistened mold. Allow to congeal partially and then add a layer of all the rest of the ingredients. Let set in a cold place for fifteen minutes. Pour the remaining liquid gelatin mixture into the mold. Set in a very cold place for an hour or more. Unmold onto a platter and serve in slices with whipped cream.

=Rhubarb Gelatin Dessert= (Four portions)

(Try this in the rhubarb season.)

Four cups peeled diced rhubarb
Two level tablespoons granulated gelatin
One-fourth cup cold water
One cup sugar
Two tablespoons lemon juice
One egg white, stiffly beaten

Cook the peeled diced rhubarb slowly until soft. Soak the gelatin in the cold water for five minutes and then pour into the hot cooked rhubarb. Add the lemon juice and sugar and set in a cold place until partially congealed. Allow to congeal partially, then whip with an egg-beater until frothy. Add the stiffly-beaten egg white and beat until the dessert will hold its shape. Pour into a well-moistened mold and stand in a cold place for an hour or more. Unmold and serve.

=Grape Gelatin Parfait= (Six portions)

(Delicious after a heavy meal)

Two level tablespoons granulated gelatin
One-third cup cold water
One cup grape juice
Two tablespoons lemon juice
One-half cup orange juice
One-half cup sugar
Two cups stiffly-whipped cream

Soak the gelatin in the cold water for five minutes. Heat the grape juice to the boiling point and pour over the gelatin mixture. Stir until dissolved. Add the lemon juice, orange juice and sugar. Set in a cold place until the mixture becomes stiff around the edges.

Beat for three minutes with a Dover egg-beater, add the whipped cream, and beat for one minute more.

Pile lightly in glass sherbet cups. Set in a cold place for one hour or more. Serve.

=Grape Juice Gelatin= (Four portions)

(One of the uses to which Bettina puts her home-made grape juice.)

Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling water
One cup grape juice
One-fourth cup sugar
One-fourth cup lemon juice

Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until the gelatin is dissolved. Add the grape juice, sugar and lemon juice. Pour into a moistened mold. Set in a very cold place for an hour or more. Unmold and serve with whipped cream.

=Chilled Fruit= (Four portions)

(A popular fruit combination)

One cup white cherries
One-half cup peeled diced oranges
One-half cup diced pineapple
One cup peeled diced grapefruit
Three tablespoons lemon juice
One-half cup other fruit juice of any kind
Two-thirds cup sugar

Mix all the fruits, lemon juice, fruit juice and sugar. Set in a cold place for one hour. Serve in sherbet glasses.

=Fruit Dessert= (Six portions)

(Good, and attractive-looking)

One cup white grapes
One cup diced pineapple
One cup peeled orange, diced
One-third cup sugar
Two tablespoons lemon juice
One-eighth level teaspoon salt
Twelve red cherries, seeded
Six slices peeled oranges, cut thin

Mix the grapes, pineapple, orange, sugar, lemon juice and salt. Let stand in a very cold place for half an hour or more. Place in tall sherbet glasses and garnish with the red cherries and orange slices. Keep in the ice box until ready to serve.

=Fruity Marshmallow Cup= (Four portions)

(An unusual mixture, but very good.)

One cup raisins
One-half cup water
One-half cup diced pineapple
One-half cup oranges
One-half cup nut-meats
One cup diced marshmallows

Mix the raisins and water and cook slowly for three minutes. Cool and add the pineapple, oranges, nut-meats and marshmallows. Pile in glass serving dishes. Serve very cold, topped with whipped cream.

=Heavenly Hash= (Four portions)

(A simple home dessert)

One cup diced bananas
One cup diced oranges
One-fourth cup sugar
One cup diced marshmallows
One-third cup shredded cocoanut

Mix all the ingredients together and set in a cold place for half an hour. Serve in glass dishes.

=Orange Bread Pudding= (Four portions)

(An unusual bread pudding.)

One cup bread crumbs, crumbled fine
One-half cup sugar
Two cups milk
Two eggs, well-beaten
One-fourth level teaspoon salt
Two cups diced oranges
One level tablespoon grated orange rind
One teaspoon lemon extract
Two tablespoons melted butter

Soak the crumbs and sugar in the milk for fifteen minutes. Add the rest of the ingredients and pour into a buttered pudding dish. Bake in a moderate oven for thirty minutes. Serve warm or cold.

=Orange Cream Cake Pudding= (Eight portions)

(A rich dessert that you’ll like if you like oranges.)

One-third cup fat
One cup sugar
Two egg yolks
One-half cup orange juice
One teaspoon lemon extract
One and three-fourths cups flour
Two level teaspoons baking-powder
One-eighth level teaspoon salt
Two egg whites, stiffly beaten

Cream the fat, and add the sugar and egg yolks. Beat for two minutes. Add the orange juice and lemon extract. Mix and sift the flour, baking-powder and salt. Add to the creamed mixture. Beat for three minutes. Add the stiffly-beaten egg whites, stirring in lightly. Fill two layer cake pans, lined with waxed paper, half full. Bake in a moderate oven for twenty minutes. Place Orange Filling between the layers.

Orange Filling

Two level tablespoons cornstarch
One-fourth level teaspoon salt
One-third cup sugar
One cup orange juice
One-fourth cup lemon juice
One egg, well-beaten
One level teaspoon butter

Mix the cornstarch, salt and sugar in the upper part of a double boiler. Add the orange and lemon juice and cook over hot water until the filling becomes very thick and creamy. Add the egg and butter and cook for two minutes more. Cool and spread between the layers of the cake. Sprinkle powdered sugar on the top.

Cut in wedge-shaped pieces and serve.

=Orange Dessert= (Four portions)

(Good and simple.)

Four medium-sized oranges
Four level tablespoons sugar
Four level tablespoons shredded cocoanut

Peel the oranges, remove all the seeds and cut in one-third-inch slices, crosswise. Arrange on serving plates and sprinkle portions of sugar and cocoanut over each serving.

Keep in a very cold place until ready to serve. The dessert should stand for at least fifteen minutes before serving.

=Orange Shortcake= (Four portions)

(A popular winter dessert.)

One and one-half cups flour
Three level teaspoons baking-powder
One-eighth level teaspoon salt
Three level tablespoons lard
One-half cup milk
One and one-half cups diced oranges
One-third cup sugar
White Mountain Cream Icing

Mix and sift the flour, baking-powder and salt. Cut in the fat with a knife. Add the milk until a soft dough is formed. (More milk may be needed.) Toss upon a floured board and mold into a rectangular shape one inch thick. Place on a greased pan. Bake in a moderate oven for fifteen minutes. Split the short cake and place half the oranges, mixed with the sugar, between the split layers. Pour a soft White Mountain Cream Icing over the top. Arrange the rest of the oranges on top of the icing.

White Mountain Cream Icing

Two cups sugar
One cup water
Two egg whites, beaten stiff
One teaspoon vanilla

Mix the sugar and water. Cook, without stirring, until a thread is spun when a portion is dropped from a spoon. Pour slowly into the stiffly-beaten egg whites. (Beat while adding.) Beat until very creamy and cold. Add the vanilla and spread on top of the cake.

(The mixture should be beaten until it is cold. If it hardens before cooling, add a small amount of hot water. If too thin, add sifted powdered sugar.)

=Orange Snow Pudding= (Four portions)

(Light and appetizing.)

Two level tablespoons granulated gelatin
One-third cup cold water
One-half cup boiling water
One cup orange juice
One-fourth cup lemon juice
One-third cup sugar
Two egg whites

Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until dissolved. Add the orange and lemon juice and sugar. Set in a cold place until the mixture hardens around the edge. Beat with a Dover egg-beater until frothy. Add the egg whites, stiffly beaten. Beat for five minutes. Pile lightly in glass sherbet cups. Set in a very cold place for one hour or more.

Serve with whipped cream.

Peach Cobbler

(One of the good old standbys of the peach season.)

Two cups diced peeled peaches
One-half cup sugar
One-fourth level teaspoon ground cinnamon
One-fourth level teaspoon salt
One level tablespoon flour
One-half cup water
One cup flour
Two level teaspoons baking-powder
One-eighth level teaspoon salt
Two level tablespoons lard
Three tablespoons cold water

Place the diced peeled peaches in the bottom of a shallow buttered baking-dish. Mix the sugar, cinnamon, salt and one tablespoon of flour. Sprinkle over the top of the peaches. Add the half cup of water.

Mix and sift the cup of flour, baking-powder and salt. Cut in the lard with a knife. Add the cold water slowly until a stiff dough is formed. Roll out to fit over the top of the peaches. Make three slits in the top of the dough. Place on top of the peaches. Bake in a moderate oven for twenty-five minutes. Serve warm with cream.

=Peach Custard= (Four portions)

(Very popular with Sue, Robin and other little folks.)

Two cups sliced peaches
One-fourth cup sugar
Two cups boiled custard

Place the peaches in a serving dish, add the sugar and custard and set in a cold place for half an hour. (See the Index for Boiled Custard.)

=Peach Dessert= (Four portions)

(It looks and tastes delicious.)

Four slices angel food cake
Four halves of peaches
Eight marshmallows, quartered
One and one-half cups whipped cream
One-fourth cup sugar
Two teaspoons vanilla

Arrange the cake on serving plates. Place the peaches on top of the cake and arrange the marshmallows in the cavities of the peaches. Mix the stiffly-beaten cream, sugar and vanilla. Place on top of the peaches and serve at once.

=Peach Dessert Supreme= (Four portions)

(Another delicious confection.)

Four slices angel-food cake
Four halves of fresh or canned peaches
One cup whipped cream
One-fourth cup sugar
One teaspoon vanilla
One-fourth cup nut-meats

Arrange the slices of cake on serving plates. Place the peaches, open side up, on top of the cake. Mix the cream, sugar, and vanilla. Pile portions of this mixture on top the peaches. Sprinkle the nuts over the top. Serve.

(Have all the ingredients very cold before combining.)

=Peach Dumplings= (Six portions)

(A man always likes this dessert.)

Two cups flour
Four level teaspoons baking-powder
One-fourth level teaspoon salt
Four level tablespoons lard
Two-thirds cup milk
Two cups peeled diced peaches
One-half cup sugar

Mix and sift the flour, baking-powder and salt. Cut in the fat with a knife and add the milk until a soft dough is formed. Toss upon a floured board. Cut into small pieces and fit into greased muffin pans. Mix the peaches and sugar. Place portions of the peach mixture on the dough mixtures in the muffin pans. Place small circles of the dough on top of the peaches. Bake in a moderate oven for twenty minutes. Serve warm with cream.

=Peach Marshmallow Cup= (Six portions)

(A light and airy favorite.)

Two cups diced marshmallows
Two cups diced peaches
One-third cup sugar
Three tablespoons lemon juice
One-half cup shredded cocoanut
One cup whipped cream

Mix all the ingredients. Pile in sherbet glasses and set in a cold place for half an hour.

=Peach Rice Pudding= (Four portions)

(A simple home dessert.)

Two eggs
One-third cup sugar
One-fourth level teaspoon salt
One and one-half cups milk
One and one-half teaspoons vanilla
One cup fresh or canned peaches, diced
One cup boiled rice

Beat the eggs and add the sugar and salt. Add the milk and beat for one minute. Add all the rest of the ingredients and pour into a buttered baking dish. Bake in a moderate oven for twenty-five minutes. Serve warm or cold with cream.

=Peach Sillibub= (Six portions)

(It will “melt in your mouth.”)

Two cups peaches, peeled and diced
One-half cup sugar
One teaspoon lemon extract
Two stiffly-beaten egg whites
One and one-half cups stiffly-whipped cream
One-half cup cocoanut

Mix the peaches, sugar and lemon extract. Add the egg whites stiffly beaten, and beat for one minute. Fold in the whipped cream. Pile portions in tall sherbet glasses. Sprinkle the cocoanut over the tops. Set in a very cold place for thirty minutes. Serve.

=Peach Short Cake= (Four portions)

(Almost as good as its strawberry brother.)

One and one-half cups flour
Three level teaspoons baking-powder
One-fourth level teaspoon salt
Two level tablespoons sugar
Three level tablespoons lard
One-half cup milk
Two cups peeled diced peaches
One-half cup sugar

Mix and sift the flour, baking-powder, salt and two tablespoons of sugar. Cut in the fat with a knife. Add the milk until a soft dough is formed. (More milk may be needed.) Roll out to the thickness of one inch, place upon a greased baking pan and bake in a hot oven for ten minutes.

Set upon a platter. Mix the peaches and sugar and place on top of the baked dough. Serve with whipped cream.

=Peach Sponge Cake Dessert= (Six portions)

(Attractive as a luncheon dessert.)

Six individual sponge cakes
One and one-half cups peeled sliced peaches
One-fourth cup sugar
One cup whipped cream
Two level tablespoons sugar
One tablespoon vanilla
One-third cup nut-meats

Remove the tops and parts of the insides of six baked cakes. Mix the peaches and sugar. Place portions inside of the cake cases. Mix the whipped cream, sugar and vanilla. Pile portions on the cakes. Sprinkle the nuts over the cream. Serve.

=Peach Tapioca= (Four portions)

(For the simple home meal.)

One-third cup quick-cooking tapioca
One-half cup cold water
One cup boiling water
One-fourth level teaspoon salt
One-third cup sugar
Two cups peeled diced peaches, canned or fresh
One teaspoon vanilla

Soak the tapioca in the cold water for five minutes. Add the boiling water and salt and cook in a double boiler for twenty-five minutes. Add the sugar and peaches and cook for fifteen minutes more. Add the vanilla, and serve very cold with whipped cream.

=Windsor Peaches= (Six portions)

(Unusual and delicious.)

Six three-inch circles of sponge cake, half an inch thick
Six halves of canned, or fresh peaches. (If fresh ones are used, peel,
seed, and cut in half)
One-half cup seeded chopped dates
One-third cup chopped nuts
Two level tablespoons jelly
Two egg whites
One-fourth cup sugar
One teaspoon lemon extract

Place the circles of sponge cake upon a greased baking sheet. Place the peaches, open side up, on top of the cake. Mix the dates, nuts and jelly and fill the peach cavities with this mixture.

Beat the egg whites stiff; add the sugar and extract. Beat for one minute. Cover the peaches with the egg white mixture. Set in a moderate oven for five minutes or until the meringue is light brown.