Chapter II: Part 2

Cream shortening and sugar together until very light; add water slowly, almost drop by drop, and beat constantly; stir in flour and baking powder which have been sifted together twice; add flavoring; fold in whites of eggs which have been beaten until stiff and dry, pour into two greased layer cake tins. Bake in moderate oven 20 to 25 minutes. Put together with fresh strawberry icing page 18 or maple icing page 17.

DEVIL'S FOOD CAKE

1/4 cup shortening 1 cup sugar 2-1/2 ounces chocolate 1/2 cup mashed potatoes 1 egg 3/8 cup milk 1-1/4 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 cup chopped nuts 1/2 teaspoon vanilla extract

Cream shortening; add sugar, melted chocolate and mashed potatoes; mix well; add yolk of egg, milk, and flour and baking powder which have been sifted together; beat well; add nuts, vanilla and beaten white of egg; mix thoroughly. Bake in greased shallow pan in moderate oven 25 to 35 minutes. Cover with

MARSHMALLOW ICING

3/4 cup granulated sugar 1/3 cup water 6 or 8 marshmallows White of 1 egg Few drops vanilla extract

Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over beaten white of egg; add flavoring and spread very thickly over cake. Melt 2 ounces unsweetened chocolate with one half teaspoon butter and spread thin coating over icing when cool.

CREAM LAYER CAKE

1/2 cup shortening 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt

Cream shortening and sugar together until light; add yolks of eggs and flavoring, and milk slowly; sift flour and salt; add half, then half of stiffly beaten whites of eggs and remainder of flour sifted with baking powder; stir after each addition; fold in remaining whites of eggs. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with cream filling and cover top and sides with white icing page 17.

CREAM FILLING

1 cup milk 2 tablespoons cornstarch 1/4 teaspoon salt 2 tablespoons sugar 1 egg 1 teaspoon vanilla extract

Put milk on to scald. Mix cornstarch, salt and sugar with a little cold milk; add to well-beaten egg; then add slowly to hot milk. Cook about three minutes or until thick and smooth; add flavoring and spread between layers.

COCOANUT LAYER CAKE

1/4 cup shortening 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 cup milk 2 cups flour 1/8 teaspoon salt 3 teaspoons Dr. Price's Baking Powder

Cream shortening, add sugar slowly, add flavoring and well-beaten egg; add milk; mix well; then add flour, salt and baking powder which have been sifted together. Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.

COCOANUT FILLING AND ICING

1-1/2 cups granulated sugar 1/2 cup water 2 egg whites 1/2 teaspoon vanilla extract 1 teaspoon lemon juice 1 cup fresh grated cocoanut

Cook sugar and water over slow fire without stirring until syrup spins a thread; pour slowly over egg whites which have been beaten until stiff; beat until thick enough to spread; add flavoring. Spread between layers and on top of cake. While icing is still soft sprinkle thickly with cocoanut.

FRUIT LAYER CAKE

1/3 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup milk 2 cups flour 4 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt

Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour and baking powder and salt which have been sifted together; mix in beaten white of egg. Bake in three greased layer tins in quick oven about 15 minutes. Put cake together with fruit filling and cover with white icing page 17.

FRUIT FILLING

1/2 cup fruit jelly 1 cup water 1/2 cup chopped raisins 1/4 lb. chopped figs 1/4 cup sugar 2 tablespoons cornstarch 1/2 cup chopped blanched almonds or walnuts juice of 1/2 lemon

Cook jelly with water, fruit and sugar; add cornstarch which has been mixed with a little cold water. Cook slowly until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.

LADY BALTIMORE CAKE

1/2 cup shortening 1 cup sugar whites of 3 eggs 1/2 cup milk 1 teaspoon vanilla extract or 1/2 teaspoon almond extract 1-3/4 cups flour 2 teaspoons Dr. Price's Baking Powder

Cream shortening; add sugar and unbeaten white of one egg; add the milk very slowly, beating between each addition; add flavoring; add the flour which has been sifted with the baking powder; lastly fold in the beaten whites of 2 eggs. Bake in square or round greased layer tins in hot oven about 15 minutes. Use the following filling and cover the top and sides of cake with white icing page 17.

FILLING

1-1/2 cups sugar 1/2 cup water whites of 2 eggs 1/2 cup chopped seeded raisins 1/2 cup chopped figs 1 cup blanched almonds or pecan nuts

Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit and nuts. Spread between layers of cake.

BUTTERSCOTCH LAYER CAKE

1/2 cup butter 1 cup sugar 2 eggs 2/3 cup milk 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon vanilla extract

Cream shortening well, add sugar slowly and the yolks of eggs, beating well. Add milk, a very little at a time. Sift flour, baking powder and salt together and mix in with the first ingredients. Add flavoring and fold in the beaten whites of eggs. Bake in two greased layer tins in moderate oven about 25 minutes. Put Butterscotch Filling page 18 between layers and on top of cake.

SPONGE CAKE

6 eggs 1 cup granulated sugar Rind of half a lemon 2 tablespoons lemon juice 1 cup flour 1 teaspoon Dr. Price's Baking Powder 1/2 teaspoon salt

Beat egg yolks with wire whip until thick; add gradually sugar which has been sifted, then grated lemon rind, lemon juice and 1/2 beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; mix in remainder of egg whites. Bake in ungreased tube pan in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler. It will gradually come out of pan.

SPONGE CAKE II

1 cup sugar 1 cup water 3 eggs 1 cup flour 1/2 teaspoon salt 2 teaspoons Dr. Price's Baking Powder 1/8 cup cold water 1 teaspoon vanilla extract or other flavoring

Boil sugar and water until syrup spins a thread; add slowly to stiffly beaten whites of eggs, beating until mixture is cold; sift together three times, flour, salt and baking powder; beat yolks of eggs until thick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; stirring after each addition; add one-eighth cup cold water and flavoring; mix lightly. Bake in ungreased tube pan in moderate oven about one hour or shallow tin about thirty-five minutes.

MILK SPONGE CAKE

2 eggs 1 cup sugar 6 tablespoons hot milk 1 teaspoon vanilla or lemon extract 1 cup flour 1/8 teaspoon salt 1-1/2 teaspoons Dr. Price's Baking Powder

Beat yolks of eggs until thick; add half of sugar slowly, beating continually; add hot milk, remainder of sugar and whites of eggs beaten until stiff; add flavoring; add flour, salt and baking powder which have been sifted together. Bake in ungreased tube pan in moderate oven about 25 minutes.

CAKE ICINGS AND FILLINGS

BOILED ICING

1 cup granulated sugar 1/2 cup water 1/2 teaspoon Dr. Price's Baking Powder White of 1 egg 1/2 teaspoon flavoring extract

Boil sugar and water until syrup spins a thread; pour very slowly into stiffly beaten white of egg and beat until smooth; add baking powder and flavoring and mix well. Allow to stand about ten minutes and spread on cake.

FROSTING

1 unbeaten egg white 1-1/2 cups confectioners' sugar 1 teaspoon vanilla extract

Put egg white into shallow dish; add sugar gradually beating with wire whip until of right consistency to spread; add vanilla and spread on cake.

ORNAMENTAL FROSTING

1-1/2 cups granulated sugar 1/2 cup water 2 egg whites 1 teaspoon flavoring extract 1 teaspoon Dr. Price's Baking Powder

Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten whites of eggs; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until the icing grates slightly on bottom of bowl. Spread on cake saving a small portion of the icing to ornament the edge of cake. This can be forced through a pastry tube, or through a cornucopia, made from ordinary white letter paper.

WHITE OR COLORED ICING

1/2 teaspoon butter 2 tablespoons hot milk 1-1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/2 teaspoon Dr. Price's Baking Powder

Add butter to hot milk; add sugar slowly to make right consistency to spread; add baking powder and vanilla. Spread on top and sides of cake.

If pink icing is desired add one tablespoon strawberry or other fruit juice. For yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice.

SEVEN-MINUTE ICING

1 unbeaten egg white 3 tablespoons cold water 7/8 cup granulated sugar

Place all ingredients in top of double boiler. Place over boiling water and beat with dover beater for seven minutes; add 1 teaspoon vanilla extract and spread on top and sides of cake.

For Chocolate Icing use above, adding 1-1/2 ounces melted unsweetened chocolate or 4-1/2 tablespoons cocoa after removing from fire.

For Coffee Icing use 3 tablespoons cold boiled coffee in place of water.

CHOCOLATE FILLING AND ICING

Whites of 2 eggs 2 cups confectioners' sugar 1/2 teaspoon Dr. Price's Baking Powder 1-1/2 tablespoons milk 1 teaspoon vanilla extract 4 ounces chocolate 1 teaspoon butter

Beat whites until stiff; add sugar and baking powder slowly, beating continually; add milk, vanilla and chocolate which has been melted with butter; mix until smooth. Spread on cake.

OLD-FASHIONED CHOCOLATE FILLING

3 ounces melted chocolate 3 tablespoons cream 1 egg 3/4 cup powdered sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1 teaspoon vanilla extract

Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add cornstarch which has been mixed with a little cold water; cook in top of double boiler, stirring constantly until smooth and thick; add salt and vanilla. Spread between layers of cake.

MARSHMALLOW FILLING OR ICING

1-3/4 cups sugar 1/8 teaspoon salt 1/2 cup water 1/2 cup marshmallows Whites of 3 eggs 1/2 teaspoon Dr. Price's Baking Powder

Mix sugar, salt and water; add marshmallows and boil without stirring until syrup spins a thread; then add slowly to beaten egg whites; add baking powder and beat until firm enough to spread.

MAPLE ICING. I

1/2 teaspoon butter, 2 tablespoons hot milk 1-1/2 cups confectioners' sugar 1/2 teaspoon Dr. Price's Baking Powder 1/2 teaspoon maple flavoring

Add butter to hot milk; add sugar slowly to make paste of the right consistency to spread; add baking powder and flavoring and spread on top and sides of cake.

MAPLE ICING. II

1 cup maple syrup Whites of 2 eggs

Boil syrup without stirring until it spins a thread; add very slowly to stiffly beaten whites of eggs; beat well with wire whip, preferably on a platter until stiff enough to spread.

FRUIT FILLING

2 cups granulated sugar 2/3 cup boiling water Whites of 2 eggs 1/4 cup chopped nuts 1 cup mixed figs, raisins, citron, cherries and pineapple, cut fine

Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit. Spread between layers and on top of cake.

ORANGE ICING

rind of 1 orange 2 teaspoons lemon juice 1 cup confectioners' or powdered sugar white of 1 egg

Grate orange rind and allow gratings to soak for some time in lemon juice; stir juice, sugar and egg together and beat thoroughly. Spread on warm cake.

JELLY MERINGUE

white of 1 egg 1/2 cup currant or other jelly

Put unbeaten egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.

SEA FOAM ICING

1 cup brown sugar 1/3 cup water white of 1 egg 1 teaspoon Dr. Price's Baking Powder

Boil sugar and water without stirring until syrup spins a thread; add hot syrup slowly to beaten egg white, beating continually, preferably on platter with wire whip. Add baking powder, when icing foams put between layers and on top of cake.

COCOA ICING

1 cup confectioners' sugar 4 tablespoons cocoa white of 1 egg 1 teaspoon vanilla extract 1 teaspoon melted butter 1 tablespoon cream

Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on cake.

FRESH STRAWBERRY ICING

Crush ten strawberries with a little sugar and a few drops lemon juice and let stand until juicy; then mix in gradually three cups of confectioners' sugar or sufficient to spread easily. Put between layers and on top of cake.

BROWN SUGAR ICING AND FILLING

3 cups brown sugar 1 cup milk 1 tablespoon butter 1 teaspoon vanilla extract

Cook sugar, milk and butter together until it forms a soft ball when tested in cold water; add vanilla. Beat until thick and spread on cake.

BUTTERSCOTCH ICING AND FILLING (Without Sugar)

2 cups light syrup 1/2 cup butter 1/2 cup milk

Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake.

Chopped nuts may be added while icing is still soft.

COOKIES AND SMALL CAKES

COCOA DROP CAKES

4 tablespoons shortening 1 cup sugar 1 egg 1/2 cup milk 1-3/4 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 cup cocoa 1/4 teaspoon salt 1 teaspoon vanilla extract

Cream shortening; add sugar and beaten egg; beat well and add milk slowly; sift flour, baking powder, cocoa and salt into mixture; stir until smooth; add vanilla. Half fill greased muffin tins with batter and bake in moderate oven about 20 minutes. Cover with boiled icing page 16.

Or bake in shallow pan; cool, and before removing cut across diagonally to make diamond-shaped pieces; cover with icing.

RAISIN DROP CAKES

4 tablespoons shortening 1 cup sugar 1 egg 2/3 cup milk 1-3/4 cups flour 3 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 1 cup raisins 1 teaspoon vanilla extract

Cream shortening; add sugar; add beaten egg and milk slowly; add flour, baking powder and salt which have been sifted together; add raisins which have been washed, drained and floured slightly; add flavoring; mix well. Put a small amount of mixture into greased individual cake tins and bake in hot oven 15 to 20 minutes. Sprinkle with powdered sugar, or cover with icing.

ORANGE CAKES

4 tablespoons shortening 1 cup sugar 2/3 cup milk 1 egg 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 1 teaspoon orange extract Grated rind of 1 orange

Cream shortening; add sugar slowly beating well; add milk a little at a time; then add beaten egg; sift flour, baking powder and salt together and add to mixture; add flavoring and orange rind; mix well. Bake in greased shallow tin, or individual cake tins, in hot oven 15 to 20 minutes. When cool cover with orange icing page 18.

MOLASSES CAKES

1 cup molasses 1/2 cup sugar 1/2 cup melted shortening 1/2 cup boiling water 3 cups flour 3 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 1/2 teaspoon soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon cloves 1 cup stale bread crumbs

Mix molasses, sugar, shortening and boiling water together; add flour, baking powder, salt, soda and spices which have been sifted together; add bread crumbs; mix well. Drop by spoonfuls on greased baking sheet and bake in moderate oven 10 to 12 minutes.

SMALL FANCY CAKES. I

1/2 cup shortening 1 cup granulated or powdered sugar yolks of 3 eggs 1/2 cup milk 2 cups flour 2 teaspoons Dr. Price's Baking Powder

Cream shortening, add sugar slowly and beat well; add beaten egg yolks; add milk a little at a time and flour which has been sifted with baking powder; divide batter in half and add to one-half one teaspoon lemon juice and the grated rind of half a lemon; to the other half of batter add two ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in shallow greased pan or in very small individual tins in hot oven about 15 minutes. If a large pan in used, when cool cut cakes into fancy shapes. Cakes should be less than an inch thick when baked. Spread with colored or marshmallow icing page 17.

SMALL FANCY CAKES. II

1/2 cup shortening 1 cup granulated sugar 2/3 cup water 1 teaspoon vanilla extract 2 cups flour 1/4 teaspoon salt 3 teaspoons Dr. Price's Baking Powder whites of 3 eggs

Cream shortening and sugar together until very light; add water very slowly beating constantly; add flavoring; stir in the flour, salt and baking powder which have been sifted together twice; mix in beaten egg whites. Put about a teaspoonful of batter into each small individual cake tin and bake in hot oven 10 to 15 minutes, or bake in shallow pan and cut as in above recipe or diagonally across making small diamond shaped pieces. Spread with any icing desired.

SPICE CAKES

1/2 cup shortening 1 cup brown sugar 1 egg 1-3/4 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/2 cup milk 1 cup chopped raisins

Cream shortening, add sugar and beaten egg; add flour, baking powder and spices which have been sifted together; add milk and mix well; mix in raisins which have been slightly floured. Bake in small greased tins in moderate oven about 25 minutes.

HONEY DROP CAKES

1/3 cup shortening 1/4 cup sugar 1/2 cup honey 1 egg 1/2 tablespoon lemon juice 1-1/2 cups flour 1-1/2 teaspoons Dr. Price's Baking Powder

Cream shortening and add sugar slowly; add honey, beaten egg yolk and lemon juice; mix well and add flour and baking powder which have been sifted together; fold in beaten egg white. Put into greased individual tins or drop from tip of spoon on greased baking sheet and bake in hot oven 10 to 15 minutes.

COOKIES

3/4 cup shortening 2 cups sugar 2 eggs 1/4 teaspoon grated nutmeg 1 teaspoon vanilla extract or grated rind of 1 lemon 4 cups flour 3 teaspoons Dr. Price's Baking Powder

Cream shortening and sugar together; add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar; add nutmeg and flavoring; add 2 cups flour sifted with baking powder; add enough more flour to make stiff dough. Roll out very thin on floured board; cut with cookie cutter; sprinkle with sugar; put a raisin or a piece of walnut in the center of each. Bake about 12 minutes in hot oven.

COCOA COOKIES

4 tablespoons shortening 1 cup sugar 1/4 cup milk 1 egg 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1/2 cup cocoa

Cream shortening and sugar together; add milk and beaten egg; mix well; sift flour, baking powder, cocoa and salt together and add. Roll out 1/4-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes.

FILLED COOKIES

1/3 cup shortening 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla extract 3-1/2 cups flour 4 teaspoons Dr. Price's Baking Powder

Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking powder, which have been sifted together. Roll out thin on slightly floured board and cut with cookie cutter. Place one teaspoonful of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes.

FILLING

2 teaspoons flour 1/2 cup sugar 1/2 cup water 1/2 cup chopped raisins 1/2 cup chopped figs

Mix flour and sugar together; add water and fruit. Cook until thick, being very careful not to burn.

MARSHMALLOW COOKIES

Follow recipe for cookies. Roll slightly thicker. After removing from oven, cover with marshmallow icing page 17.

NUT BARS

1/2 cup shortening 1-1/2 cups sugar 2 eggs 4 tablespoons milk 4 cups flour 3 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 1/2 cup blanched almonds

Reserve 1 egg yolk for top. Cream shortening and sugar together; add slowly beaten yolk and whites of two eggs and three tablespoons milk; mix well together. Sift together flour, baking powder and salt and add, mixing well. Roll half dough at a time 1/4-inch thick on floured board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.

COCOANUT COOKIES

1/4 cup shortening 1/2 cup sugar 1 egg 1/2 teaspoon lemon juice or extract 1/2 cup milk 1-1/2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 2 cups fresh grated cocoanut

Cream shortening; add sugar, beaten egg and lemon juice; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut. The batter should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but allow space for spreading. Bake in moderate oven 15 to 20 minutes.

FUDGE SQUARES

3 tablespoons shortening 1 cup sugar 1 egg 2 ounces unsweetened chocolate 1/2 teaspoon vanilla extract 1/3 cup milk 1 cup flour 1 teaspoon Dr. Price's Baking Powder 1/2 cup nut meats chopped--not too fine

Melt shortening; add sugar and unbeaten egg; mix well; add chocolate which has been melted; vanilla and milk; add flour which has been sifted with the baking powder; add nut meats and mix well. Spread very thinly on greased shallow cake pan, and bake in slow oven from 20 to 30 minutes. Cut into 2-inch squares while still warm and before removing from pan.

OATMEAL MACAROONS

2 eggs 1 cup sugar 1 tablespoon melted shortening 3/4 teaspoon salt 2-1/2 cups rolled oats 2 teaspoons Dr. Price's Baking Powder 1 teaspoon vanilla extract

Beat egg yolks and whites separately; cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, egg whites and vanilla; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about ten minutes in moderate oven.

HERMITS

6 tablespoons shortening 1 cup brown sugar 1 egg 1/2 cup milk 1-1/2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon cinnamon 1 cup seeded raisins 2 tablespoons cut citron

Cream shortening, add sugar and beaten egg; mix well; add milk very slowly; sift flour, baking powder, salt and spices together and add slowly; chop fruit; dredge with flour and add. Drop from spoon on greased tins and bake in moderate oven 15 minutes.

FRUIT SHORTCAKES

Although strawberries are more commonly used, other fruits such as raspberries, blackberries, loganberries, peaches, bananas, and oranges, and even stewed, dried or canned fruits can be substituted and make delicious shortcakes.

OLD-FASHIONED SHORTCAKE

2 cups flour 1/2 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 2 tablespoons sugar 3 tablespoons shortening 3/4 cup milk 1 quart berries

Sift dry ingredients; cut in shortening; add milk to make soft dough; smooth out lightly. Bake in greased deep layer cake tin in hot oven 20 to 25 minutes. Split while hot and spread between layers with crushed and sweetened berries or other fruit.

STRAWBERRY SHORTCAKE

2 cups flour 1/2 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 2 tablespoons sugar 3 tablespoons shortening 1 egg 1/2 cup milk

Sift dry ingredients, cut in shortening; add beaten egg to milk and add to dry ingredients to make soft dough. Divide dough in half. Take one half, pat out lightly and put into greased deep layer tin; spread with butter; cover with other half of dough which has also been patted out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and spread crushed and sweetened berries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with powdered sugar and serve.

STRAWBERRY CAKE

1 cup sugar 4 tablespoons shortening 1 egg 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 1/2 pint heavy cream 1 quart strawberries

Cream sugar and shortening together; add beaten egg; add part of flour, baking powder and salt which have been sifted together, then part of milk; mix well and add remainder of flour; mix in remainder of milk and flavoring. Bake in shallow greased pan in moderate oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed sweetened strawberries between layers. Cover top with whipped cream and whole strawberries.

PUDDINGS AND OTHER DESSERTS

BAKED CUSTARD

4 eggs 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 quart milk

Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring constantly. Put into greased baking dish or small molds; place in pan of water in slow oven and bake 30 to 40 minutes. Test with knife which will come out clean when custard is baked. For caramel custard add to eggs 4 tablespoons caramel sauce page 25.

RICE PUDDING

1 cup rice 1-1/2 quarts milk 1 teaspoon salt 1 cup sugar Grated orange rind 1 cup seeded raisins

Wash rice with several waters; put into pudding dish; add milk, salt, sugar, orange rind and bake in slow oven about 1-1/2 hours or until thick, stirring several times during baking; add raisins, and bake 20 minutes longer.

COTTAGE PUDDING

1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 cup sugar 1/8 teaspoon salt 1/2 cup milk 1 egg 2 tablespoons shortening

Sift together flour, baking powder, sugar and salt; add milk, beaten egg and melted shortening; beat 2 minutes. Pour into greased shallow pan and bake in hot oven about 20 minutes. Serve with lemon, chocolate or other sauce.

SUET PUDDING

1/2 cup chopped suet 1/2 cup seeded raisins 1/2 cup currants 1-1/2 cups grated bread 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 cup brown sugar 2 cups milk

Mix ingredients in order given; beat well. Put into greased mold; place in covered saucepan with boiling water half way up sides of mold. Steam 2 hours. Turn out carefully. Serve with hard or other sauce page 25.

TAPIOCA PUDDING

1/2 cup pearl tapioca or 3 tablespoons minute tapioca 1 quart milk 1 teaspoon melted butter 6 tablespoons sugar 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla or lemon extract

Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook just until it thickens. Add flavoring and serve hot or cold with cream.

APPLE CAKE

1-1/2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 2 tablespoons shortening 1/2 cup milk 4 or 5 apples 1/2 cup sugar 1 teaspoon cinnamon

Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make soft dough and mix. Place on floured board and roll out 1/2-inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough, sprinkle with sugar and dust with cinnamon. Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.

APPLE DUMPLINGS

1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk 4 apples 4 tablespoons sugar 2 teaspoons butter

Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make soft dough. Roll out 1/8-inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, pared, cored and sliced; add one teaspoon sugar and 1/2 teaspoon butter to each; wet edges of dough with cold water and fold around apple pressing tightly together. Place in greased pan. Sprinkle with sugar and cinnamon and put little butter on each dumpling. Bake 40 minutes in moderate oven. Serve with hard sauce page 25.

Peach dumplings may be made in the same way.

APPLE ROLL

4 medium sized apples 1-1/2 cups sugar 2 cups water

Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake page 21). Roll out about 1/2 inch thick, spread with apples and roll into a long roll; cut into pieces about 1/2 or 2 inches long; place with cut side down in hot syrup, put small piece of butter on top and sprinkle with cinnamon and sugar. Bake in hot oven until apples are done and crust golden brown. Turn out on platter; add syrup and serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.

MERINGUES

whites of 3 eggs 1-1/4 cups granulated sugar 3 teaspoons Dr. Price's Baking Powder 1/4 teaspoon vanilla extract

Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla. Drop by spoonfuls on unglazed paper and bake in slow oven 30 minutes. Remove any soft part from center of meringues and return to oven to dry out after turning off heat. Use two meringues for each serving and put together with sweetened whipped cream and crushed raspberries or strawberries or ice cream.

BANANA CAKE WITH JELLY SAUCE

1 cup flour 2 teaspoons Dr. Price's Baking Powder 2 tablespoons sugar 1/4 teaspoon salt 3/4 cup milk 1 egg 4 bananas

Sift flour, baking powder, sugar and salt into bowl; add milk and beaten eggs; mix well. Peel and scrape the bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve hot with jelly sauce.

JELLY SAUCE

1 cup water 2 tablespoons jelly 1 tablespoon sugar 1 teaspoon cornstarch

Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add cornstarch mixed with a little cold water; boil 3 minutes.

CHARLOTTE RUSSE

1 pint cream 1/4 cup powdered sugar 1 teaspoon vanilla extract

Mix ingredients. Have very cold and whip to stiff froth. Line dish with sponge cake or lady fingers; fill with whipped cream and serve cold.

BOSTON CREAM PIE

2 eggs 1 cup flour 1-1/2 teaspoons Dr. Price's Baking Powder 3/4 cup sugar 1/8 teaspoon salt 1/2 cup boiling milk 1/2 teaspoon vanilla extract

Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt which have been sifted together four times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven about 35 minutes. When cool, split and put between layers the following cream filling. Sprinkle cake with powdered sugar.

CREAM FILLING

1/2 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 eggs 1 cup scalded milk 1 teaspoon butter 1/2 teaspoon vanilla extract

Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and put between layers of cake.

CHOCOLATE BLANC MANGE

4 tablespoons cornstarch 3/4 cup sugar 1/4 teaspoon salt 1 quart milk 3 ounces unsweetened chocolate or 9 tablespoons cocoa 1 teaspoon vanilla extract

Mix cornstarch, sugar and salt and cocoa if used together with a little of the cold milk. Put remainder of milk on to scald with chocolate which has been cut into small pieces. As soon as chocolate is dissolved, stir in the cornstarch mixture. Cook until thick and smooth--stirring constantly. Set over hot water and cook about twenty minutes longer. Add flavoring; pour into mold which has been wet in cold water. Chill and serve cold with sweetened whipped cream.

FLOATING ISLAND

1 quart milk 4 eggs 4 tablespoons sugar 1/4 teaspoon salt 1/2 cup currant jelly 2 teaspoons vanilla or almond extract

Scald milk; beat egg yolks; stir in sugar and salt; add hot milk gradually, mixing well. Cook slowly until mixture begins to thicken, stirring continually. Cool, flavor and put into dish. Put on top meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each. Chill and serve.

HUCKLEBERRY FLOAT

1 cup berries 3 tablespoons sugar 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon shortening 1/2 cup milk

Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil 5 minutes. Sift together flour, baking powder and salt; mix in shortening very lightly; add milk slowly. Take a teaspoonful at a time in floured hands and roll into balls. Place on floured pie tin; bake about 12 minutes in hot oven. While warm break in half; butter each biscuit; put into dish and pour berries over. Serve hot with hard sauce.

BLUEBERRY CAKE

3 tablespoons shortening 1 cup sugar 1 egg 3/4 cup milk 1-3/4 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 cups floured blueberries

Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries. Bake in shallow greased pan in moderate oven 25 to 30 minutes. Serve hot with or without butter.

PRUNE PUFF

4 eggs 1/2 cup powdered sugar 1 cup cooked prunes

Whip egg whites to stiff froth; add sugar slowly, beating continually; add prunes which have been stoned and chopped; whip until very light. Bake in pudding dish in moderate oven about 10 minutes. Serve cold with whipped cream or soft custard made from yolks of eggs (see recipe for Floating Island).

LEMON JELLY

1 cup sugar 1-1/2 cups water 1 tablespoon granulated gelatine 1/4 cup lemon juice

Boil sugar and water two or three minutes; add gelatine which has been soaked in two tablespoons cold water, stirring constantly; add lemon juice. Chill in mold which has been dipped in cold water and serve.

Fruit may be molded in the jelly by chilling part of mixture, adding fruit, then jelly; chilling and so on until mold is filled.

STEAMED FIG OR DATE PUDDING

1/4 cup shortening 1 cup sugar 1 egg 1 cup milk 2 cups flour 4 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 1/2 teaspoon vanilla or lemon extract 1-1/2 cups chopped figs or dates

Cream shortening; add sugar slowly and beaten egg; add milk; mix well; add flour, baking powder and salt, which have been sifted together; add flavoring and fruit. Pour into greased pudding mold and steam for two hours. Serve with foamy sauce.

CREAM PUFFS

1 cup boiling water 1/2 cup shortening 1 cup flour 1/8 teaspoon salt 3 eggs 2 teaspoons Dr. Price's Baking Powder

Heat water and shortening in sauce pan until it boils up well; add all at once flour sifted with salt and stir vigorously. Remove from fire as soon as mixed, cool, and mix in unbeaten eggs, one at a time; add baking powder; mix and drop by spoonfuls 1-1/2 inches apart on greased tin shaping into circular form with spoon but keeping mixture higher in center. Bake about 30 minutes in hot oven. Cut with sharp knife near base to admit filling.

CREAM FILLING

1 cup sugar 1/3 cup cornstarch 1/3 teaspoon salt 1 egg 2 cups scalded milk 1 teaspoon vanilla extract

Mix dry ingredients; add slightly beaten egg and stir into this gradually the scalded milk. Cook about 15 minutes in double boiler, stirring constantly until thickened. Cool slightly and flavor. Sweetened whipped cream may be used instead of this filling.

JELLY ROLL

1 cup sugar 1-1/2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 2 eggs 4 tablespoons hot water Currant or other jelly

Mix and sift dry ingredients; stir in beaten eggs; add hot water slowly; beat until smooth; pour into large well greased pan. Batter should be spread very thin and not more than 1/4 inch thick when baked. Bake in moderate oven about 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll perfectly round, wrap in slightly damp cloth until cool. Sprinkle with powdered sugar.

CHRISTMAS PLUM PUDDING

2 cups ground suet 2 cups bread crumbs 2 cups flour 2 teaspoons Dr. Price's Baking Powder 2 cups sugar 2 cups seeded raisins 2 cups currants 1 cup finely cut citron 1 cup finely cut figs 1 tablespoon finely cut orange peel 1 tablespoon finely cut lemon peel 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1 tablespoon salt 1 cup water or prune juice 1 cup grape or other fruit juice

Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam five or six hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.

PUDDING SAUCES

HARD SAUCE

1/3 cup butter 1 cup powdered sugar 1/2 teaspoon flavoring extract

Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.

FOAMY SAUCE

6 tablespoons butter 1 cup powdered sugar 3 eggs 2 tablespoons boiling water 1 teaspoon vanilla extract

Cream butter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving heat over boiling water five minutes, stirring constantly.

CHOCOLATE SAUCE

1-3/4 cups water 3/4 cup sugar 1/2 tablespoon cornstarch 2 squares chocolate or 6 tablespoons cocoa 1/2 cup cold water 1/8 teaspoon salt 1 tablespoon butter 1/2 teaspoon vanilla extract

Boil water and sugar 5 minutes. Mix grated chocolate or cocoa with cornstarch and cold water. Add to first mixture and boil 5 minutes. Add salt, butter, and vanilla and serve hot.

MAPLE SAUCE

1 cup sugar 1 cup water 1 teaspoon cornstarch 1 tablespoon lemon juice 1 tablespoon maple flavoring

Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, cornstarch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes; serve hot.

FRUIT SAUCE

1/3 cup butter 1 cup powdered sugar 1 cup fresh strawberries, raspberries or canned fruit drained from syrup white of 1 egg

Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add fruit which has been carefully prepared and mashed. Beat until creamy.

CARAMEL SAUCE

2 cups granulated sugar 5 cups boiling water

Melt sugar in saucepan and heat slowly, stirring constantly until golden brown; add boiling water. Cook three minutes.

LEMON OR ORANGE SAUCE

1 cup water 2 tablespoons sugar 1 teaspoon cornstarch 2 tablespoons lemon or orange juice

Boil water, sugar and cornstarch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.

PASTRY

A small amount of Dr. Price's Baking Powder will make pastry lighter, more tender and more digestible.

Pastry should rise in baking to double its thickness, and be in light, flaky, tender layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. All materials should be cold and pastry is improved if put into the icebox as soon as made and allowed to stand several hours before using.

Pastry flour is better than bread flour for pie crust.

PLAIN PASTRY

This recipe is for one large pie with top and bottom crust.

2 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1/2 cup shortening Cold water

Sift together flour, baking powder and salt; add shortening and rub in very lightly with tips of fingers. Add cold water very slowly, enough to hold dough together (do not work or knead dough). Divide in halves; roll out one part very thin on floured board, and use for bottom crust. After pie is filled roll out other part for top. Place loosely over pie, bringing pastry well over edge of pie plate. Trim off extra paste. Press edges of pastry with fork. Prick or cut two or three slashes in top of pie crust and bake in hot oven.

RICH PASTRY

2 cups pastry flour 1/2 teaspoon Dr. Price's Baking Powder 1/2 teaspoon salt 2/3 cup shortening Cold water

Sift flour, baking powder and salt; add half the shortening and rub in lightly with fingers; add water slowly until of right consistency to roll out. Divide in halves; roll out one half very thin; put on in small pieces half remaining shortening; fold upper and lower edges in to center; fold sides in to center; fold sides to center again; roll out thin and put on pie plate. Repeat with other half for top crust.

APPLE PIE

1-1/2 cups flour 1-1/2 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 1/3 cup shortening Cold water 4 apples or 1 quart sliced apples 4 tablespoons sugar 1 tablespoon butter

Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough cold water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar and dot with small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra paste. Prick top of crust with fork or knife and bake in moderate oven 30 minutes. Sprinkle with powdered sugar and serve hot.

PUMPKIN PIE

2 cups stewed and strained pumpkin 2 cups rich milk or cream 3/4 cup brown or granulated sugar 2 eggs 1/4 teaspoon ginger 1/2 teaspoon salt 1 teaspoon cinnamon

Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and beat 2 minutes. Pour into pie tin which has been lined with pastry. Place in hot oven for fifteen minutes, then reduce heat and bake 45 minutes in moderate oven.

LEMON MERINGUE PIE

2 cups water 3 tablespoons cornstarch 2 tablespoons flour 1 cup sugar 3 eggs 4 tablespoons lemon Juice 1 teaspoon grated lemon rind 1 teaspoon salt

Line pie plate loosely with pastry and bake about 10 minutes or until very light brown. Put water on to boil; mix cornstarch, flour and sugar with 1/2 cup cold water until smooth; separate eggs; add egg yolks; mix well and add slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites; add 3 tablespoons sugar and spread thickly over top of pie. Dust with sugar and brown slightly in slow oven.

STRAWBERRY PIE

1 cup flour 1/2 teaspoon salt 2 teaspoons Dr. Price's Baking Powder 1/4 cup cold water 4 tablespoons shortening 1 quart strawberries

Sift dry ingredients together; rub in shortening very lightly with finger tips; add water slowly, just enough to make a stiff dough. Roll out on floured board and use for bottom crust of pie, being careful to fold the paste well over the edge of pie plate. Bake in hot oven 12 to 15 minutes.

If glazed crust is desired, brush edges after baking with boiling hot syrup (2 tablespoons syrup and one tablespoon water) and return to oven for one or two minutes until syrup hardens. Fill the baked crust with fresh selected hulled strawberries and cover with syrup made as follows:

Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water; bring to a boil and strain; add one tablespoon cornstarch which has been mixed with little cold water. Cook over hot fire for a minute or two, stirring constantly; remove from fire and beat hard; return to slow fire, cook very gently until thick. Pour while hot over strawberries. Serve either hot or cold.

CUSTARD PIE

3 eggs 3/4 cup sugar 1 teaspoon salt 1 teaspoon vanilla extract 2 cups scalded milk

Beat eggs; add sugar, salt and milk slowly; add vanilla. Line pie plate with pastry page 26, pour in custard. Bake in moderate oven 25 to 30 minutes or until custard is baked. Cocoanut pie is made the same way, adding one cup fresh grated cocoanut and using only two eggs. Bake as above.

MINCE PIE

Mince Pie should always be made with two crusts. Line pie plate with pastry page 26, fill with mince meat, cover with pastry and bake in hot oven 25 minutes.

MINCE MEAT

2 lbs. fresh lean beef, boiled and chopped fine when cold 1 lb. suet, chopped very fine 5 lbs. chopped apples 1 lb. seeded raisins 2 lbs. currants 3/4 lb. sliced citron 1-1/2 teaspoons cinnamon 1 grated nutmeg 2 tablespoons ground mace 1 tablespoon ground cloves 1 tablespoon allspice 1 tablespoon fine salt 2-1/2 lbs. brown sugar 1 qt. sherry or boiled cider 1 pt. brandy or grape juice

Mix all ingredients thoroughly. Pack in jars. Store in cold, dry place. Allow to stand 24 hours before using.

RHUBARB PIE

2 cups cut rhubarb 1 cup sugar 1 tablespoon cornstarch 1/4 teaspoon salt

Cut off root, stem ends and peel; cut into small pieces; put into deep pie plate which has been lined with pastry; sprinkle with cornstarch, salt and sugar which have been mixed together. Cover with pastry; prick top of crust and bake about one-half hour in moderate oven.

BERRY PIES

3 cups blueberries, huckleberries, or blackberries 1 teaspoon flour 1/4 teaspoon salt 2/3 cup sugar 1 teaspoon butter

Line pie plate with plain pastry; fill heaping with berries; sprinkle with flour, salt and sugar mixed together; dot with small pieces of butter; cover with crust or strips of pastry across top. Bake about 45 minutes in moderate oven. Other fruit pies can be made in same way.

CHERRY TARTS

1-1/2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 teaspoon salt 6 tablespoons shortening 1/3 cup cold water 1 quart pitted cherries

Sift dry ingredients together; rub in shortening very lightly with fingertips; add water slowly, just enough to make stiff dough; roll out very thin on floured board; line patty pans with pastry; being very careful to have pastry come well over the edges of pans. Bake in hot oven about 12 or 15 minutes; fill with cherries which have been washed and picked over. Cover with syrup made as for strawberry pie above, using 1/2 cup cherries instead of strawberries. Other fruit can be used in place of cherries.

FROZEN DESSERTS

HOW TO FREEZE

Scald ice cream can, cover and dasher, adjust can in freezer; put in dasher; pour in mixture to be frozen and fasten cover (the can should never be more than 3/4 full); adjust crank and turn once or twice. Fill space around can to within an inch of top with ice and salt (three parts crushed ice to one part salt), packing hard. Turn slowly at first, increasing speed when mixture begins to stiffen. Add more ice and salt as required. When mixture is very firm, wipe off cover, open can and remove dasher; scrape frozen mixture from dasher and sides of can, and pack down solidly; cover with paper and replace cover. Put cork in opening in cover. Pour off salt water if there is danger of its getting into the can. Fill up over top of can with ice and salt (four parts ice to one part salt). Cover freezer with heavy blanket and keep in cool place until ready to serve.

PHILADELPHIA ICE CREAM

1 quart cream 1 cup sugar 1 tablespoon vanilla extract

Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add remainder of cream and vanilla. Freeze as above.

STRAWBERRY ICE CREAM

Add to Philadelphia Ice Cream before freezing one quart of berries which have been washed, hulled, crushed and slightly sweetened.

CHOCOLATE ICE CREAM

Melt 2 ounces unsweetened chocolate with half pint cream and proceed as for Philadelphia Ice Cream.

FRENCH ICE CREAM

1 cup milk yolks of 4 eggs 1 cup sugar 1/8 teaspoon salt 1 tablespoon vanilla extract 1 quart cream

Scald milk and add slowly to beaten egg yolks; add sugar, salt, vanilla and cream which has been whipped. Freeze as above.

COFFEE ICE CREAM

Add one cup coffee to either French or Philadelphia Ice Cream.

FROZEN PUDDING

3 cups milk 1 tablespoon cornstarch 3 eggs 1 cup sugar 1/8 teaspoon salt 1 cup chopped mixed fruit

Scald milk in double boiler. Mix cornstarch with little cold milk; add beaten eggs, sugar and salt; mix well and add slowly to scalded milk, stirring until it thickens. Cool and add fruit, which has been put through food chopper. The fruit is a matter of taste. It may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1 tablespoon blanched almonds, 1 tablespoon candied pineapple and a few currants. Freeze, but not too stiff; put into mold and pack in ice and salt.

GRAPE SHERBET

1 pint grape juice 1 cup sugar 1 quart milk

Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once. This makes a lilac colored sherbet.

LEMON SHERBET

juice of 3 lemons 1-1/2 cups sugar 1 quart milk

Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added too rapidly, mixture will curdle. However, this does not affect quality. Freeze and serve.

ORANGE WATER ICE

juice of 6 oranges 2 teaspoons orange extract 1 quart water juice of 1 lemon 2 cups powdered sugar 1/2 cup cream

Mix all ingredients together; strain and freeze.

STRAWBERRY MOUSSE

1 quart strawberries 1 cup sugar 1/4 box or 1 tablespoon granulated gelatine 2 tablespoons cold water 3 tablespoons boiling water 1 quart cream

Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4 hours. Raspberries, peaches, shredded pineapple, or other fruit can be substituted for strawberries.

SOUPS

The basis of all good soups is the stock or liquid in which bones, cooked or uncooked meat or vegetables have been boiled.

The proportions for soup stock are generally one pound meat and bone to one quart water. The meat should be cut into small pieces and put into kettle with bones, covered with cold water and cooked slowly for several hours.

Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.

The stock should be strained, quickly cooled and all fat removed.

Cream soups are made with a cream sauce foundation to which is added strained pulp of vegetables or fish.

BROWN SOUP STOCK

6 lbs. shin of beef 3 to 6 quarts cold water 1 bay leaf 6 cloves 1 tablespoon mixed herbs 2 sprigs parsley 1/2 cup carrot 1/2 cup turnip 1/2 cup celery 1/2 cup onion

Wipe beef and cut lean meat into cubes; brown one-third in hot frying pan; put remaining two-thirds with bone and fat into soup kettle; add water and let stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly six hours; add vegetables and seasoning one hour before it is finished. Strain and put away to cool. Remove all fat; reheat and serve.

BEAN SOUP

2 cups beans 2 tablespoons finely cut onion 2 tablespoons finely cut bacon 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons chopped parsley 1 teaspoon thyme 3 tablespoons flour

Soak beans in water over night. Drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft; add onion and bacon which have been fried light brown; boil five minutes; add salt, pepper, parsley and thyme. Mash beans with back of spoon. Add flour which has been mixed with a little cold water; boil five minutes and serve.

CREAM SOUPS

This is the foundation or sauce for many fish and vegetable cream soups.

1 quart milk 1 teaspoon salt 1 teaspoon white pepper 2 tablespoons flour 1 tablespoon butter 1 cup boiling water

Scald milk and add seasoning; thicken with flour and butter rubbed to a cream with boiling water and boil two minutes.

For pea soup boil and mash 2 cups green peas and add to sauce.