Chapter M: W. MacFarland

Caramel Custard.

Make a soft boiled custard of 1 pint sweet milk, 2 eggs, a small tablespoonful of corn starch and a little salt. Melt ½ cupful of sugar in a stew pan on stove. When the sugar is of a golden-brown color, stir this into the hot custard and beat till smooth.

Mrs. Seymour H. Jones.

Fruit Salad.

1 box of Coxe’s gelatine, 1 can of sliced pine apple, juice of 5 lemons, 8 oranges, 6 bananas, 3 cupsful of granulated sugar, 1 pint of hot water, ½ the juice out of the can of pine apple. Dissolve the gelatine in the hot water and stir until clear, pour on fruit while hot, stir carefully and thoroughly, put in a dish and stand on ice over night.

H. E. P.

Junket.

1 pint of new milk, warmed to 98 degrees, 1 dessert-spoonful of sugar, 1 dessert-spoonful of sherry, 1 teaspoonful of vanilla, 1 dessert-spoonful of liquid rennet. Pour into molds, let stand, sprinkle nutmeg on the top and serve with cream and sugar.

M. A. S.

Pine Apple Cream.

1 can grated pine apple, put on stove with 1 cup of sugar, cook until soft; ½ box of Coxe’s gelatine in a cup, fill cup with water, put in basin on back of stove and dissolve slowly. Whip 1 pint of cream stiff. Beat the pineapple and gelatine, when nearly cold, to a froth, stir in the whipped cream and turn into a mold.

Mrs. H. W. Perkins.

Apricot Jelly.

1 ounce of gelatine, ½ pint of dried apricots. Soak the gelatine in a pint of cold water. Put the apricots into one quart of cold water, place them on the back of the stove and let them heat till soft, then let them cook without stirring. When all the pieces are soft add 2 cupsful of sugar and boil 2 minutes without stirring. Then carefully place the pieces of apricot in the mold. Pour the dissolved gelatine into the juice, let it boil. Then strain onto the apricots and cool. Serve with whipped cream.