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Soak 1/2 box Plymouth Rock gelatin in 1/2 cup of cold water for 15 minutes; then thoroughly dissolve this with 1 cup of boiling water. Add 1 cup of sugar, 1 1/2 cups of apricot juice, and lemon juice to taste (1/2 to 1). Line a mold with apricots, pour the liquid over and drop a few apricots into that. Chill and serve with plain or whipped cream. Use canned apricots.


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Pack a 3 qt. mold in salt ice, using 2 qts. salt and enough fine ice to pack solidly between the can and the tub. Cover and set in a cool place. Whip 1 qt. cream and drain it well. Scrape 1 oz. of chocolate and put it in a small frying pan with 3 tablespoonfuls of boiling water, place the pan on a hot part of the fire and stir until the mixture is smooth and glossy. Add 1/2 cupful of the whipped cream to this, stirring well from the bottom of the pan. Then add remainder of whipped cream slowly. Wet mold in cold water, put in the mixture, pack and cover, sealing cover of mold. Put away for 3 or 4 hours, when it will be delicious.

Nut Frappe

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Soak 1/2 envelope Knox Sparkling gelatine in 1/4 cup cold water 10 minutes and dissolve over hot water. Add dissolved gelatine to 1 cup cream, 3/4 cup milk, 1/2 cup sugar and stir in beaten white of 1 egg. When cold, add - cup cooked pineapple and strawberries (or conserve may be used), also 1 cup chopped nuts. Serve ice cold in sherbet glasses.


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Forms a showy, sweet dish, and may be made as follows: Ten or a dozen apples prepared as before, flavored with a little lemon juice; when reduced to a pulp let them stand to cool for a little time, meanwhile beat up the whites of ten or a dozen eggs to a froth, and stir in to the apples, as also some sifted sugar, say a teacupful; stir till the mixture begins to stiffen, and then heap it up in a glass dish or serve in custard cups, ornamented with spots of red currant jelly. Thick cream should at table be ladled out to the snow.


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Take two drachms of vanilla or lemon-peel, one quart of milk, half a pound of sugar, one pint of cream, and the yolks of three eggs; beat the yolks well, and stir them with the milk, then add the other ingredients; set it over a moderate fire, and stir it constantly with a silver spoon until it is boiling hot, then take out the lemon peel or vanilla, and, when cold, freeze it.

Mock Sherbet

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4 oranges
1/2 box gelatine
1/2 cup cold water
1/2 cup hot water
1/2 cup sugar
1 lemon
1/2 cup pineapple
1/2 cup chopped nut meats
1/2 pt. whipped cream

To the juice of the 4 oranges add juice of 1/2 lemon, grated rind of 1/2 orange, sugar, pineapple, and nuts. Soak gelatine in cold water until it sets and then add hot water. Stir into orange mixture and let stand until it thickens (about 1 hour). Whip the cream and stir into the first mixture. Mold.

Apple Dumplings

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1 cup flour
1 teaspoon baking powder
1 tablespoon lard
Sufficient milk to make stiff dough

Pinch off the dough and mold into shape. Place in center the apple, cinnamon or nutmeg, little sugar. Close and lay in an oiled pan. Make a thin syrup and pour over. Bake until apples are cooked and dumplings brown. Serve with sugar and cream.

Smith College Fudge

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Melt 1/4 cup butter

Mix together in separate dish
1 cup white sugar
1 cup brown sugar
1/4 cup molasses
1/2 cup cream

Add this to butter, and after it has been brought to a
boil continue boiling 2 1/2 minutes, stirring rapidly. Then
add 2 squares of chocolate scraped fine. Boil this five
minutes, stirring it first rapidly and then mole slowly
towards the end. After it has been taken from the fire add
2 teaspoons vanilla Stirling constantly until mass thickens.
Pour onto buttered tin in which nutmeats have been placed
over bottom. Cool. Cut.

Baked Bananas

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Peel and lay on a granite baking dish, and baste with 6 table-
spoonfuls sugar and 3 of melted butter and the juice of a lemon.
Bake 3/4 hour.

Fruit Cream

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Half lb. stewed apricots, sweetened to taste, 3 bananas, 3
oranges, 3 lemons, 3 cups sugar, 3 cups water. Place a sieve
over a large bowl, turn in the apricots, and rub all but the skin
through. Remove the seeds from the bananas, and sift the pulp.
Pour the water in gradually to help the pulp go through the
strainer. Squeeze the oranges and lemons, and strain into the
fruit pulp. Add the sugar, and, when dissolved, freeze. Half
pt. cream may be added before freezing, if desired. The above
will make 1 gallon.