Chapter M: P. S

Strawberry Water Ice.

1 quart of strawberries, 1 quart of water, 1 pound of sugar, juice of 2 lemons, add sugar and lemon juice to the strawberries, mash them and stand aside one hour, then strain through a fine sieve, add the water and turn into the freezer to freeze.

Mrs. W. J. Pollock.

Milk Sherbet.

1 quart of milk, 1 pint of sugar, juice of 4 lemons. Let the milk and sugar be partially frozen, then strain into the milk the juice of the lemons.

Frances H. Potter.

Biscuit Glaces.

1 quart of cream, 1 teaspoonful of vanilla, yolks of 6 eggs, ¼ teaspoonful of salt, ½ pound of sugar, 1 quill of maraschino. Put half of the cream on to boil. Beat sugar and yolks of eggs together until very, very light, then stir them into boiling cream, and stir over fire until it begins to thicken. Take from fire and put aside to cool, when cold add vanilla and maraschino and freeze in usual manner, whip the remaining pint of cream to a stiff froth, and stir into the frozen mixture.

Frances H. Potter.

Milk Sherbet.

Take 2 cupsful of fruit juice, (grated pineapple, orange, raspberry or strawberry), 2 cupsful of sugar, 2 cupsful of water, and 2 cupsful of milk, adding milk last. Freeze till hard.

Mrs. Seymour H. Jones.

* * * * *

DRAKE HARDWARE CO.,
WHOLESALE,
BURLINGTON, IOWA.

* * * * *

Ices made according to receipts in this book should be frozen in
The Lightning Freezer.
ASK YOU HARDWARE DEALER FOR THEM.

* * * * *

CAKE AND COOKIES.

BANBERRY TARTS.

1 bowl of raisins, 1 cup of sugar, 1 lemon, 1 egg, 1 Boston cracker (rolled), 1 tablespoonful of water, grate rind of lemon, use juice, chop pulp with raisins.

Frances H. Potter.

HERMITS.

1¼ cups light brown sugar, ⅔ a cup of butter, 2 eggs, 3 tablespoonsful of milk, 1 teaspoonful each of soda, cinnamon and nutmeg, soda in the milk, 1 cup of raisins seeded and chopped. Flour enough to make them soft as you can roll them out.

Frances H. Potter.

COOKIES.

⅔ a teacupful of butter, 1 coffee-cupful of sugar, 2 beaten eggs, 2 tablespoonsful of milk, 2 teaspoonsful of baking powder, 2 teaspoonsful of vanilla. Mix with flour as soft as can be well rolled out.

Mrs. W. G. Mercer.

CHOCOLATE COOKIES.

2½ cupfuls of sugar, 1 cupful of butter, ½ cupful of hot water, 1 heaping cupful of grated chocolate, 2 eggs, 3 teaspoonsful of baking powder, flour to make stiff enough to drop from a spoon. Drop in a greased pan and bake in a quick oven.

Mrs. L. L. Arnold.

CLUB COOKIES.

1 cupful of butter, 2 cupsful of sugar, 3 cupsful of flour, 4 eggs, 1 teaspoonful baking powder. Cream the sugar and butter, add the flour with baking powder sifted in and then add eggs well beaten. Season highly with nutmeg. Take a teaspoonful of the dough, form into a ball by rolling in the hands and press as thin as possible. Bake in a quick oven.