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Peach Snowball

Peach Snowball image

Soak 1/2 envelope Knox Sparkling gelatine in 1/4 cup cold water and dissolve in 1/2 cup boiling water. Add 2 table-spoonsful lemon juice. Strain, cool slightly and add 1 cup canned peaches, apricots or pineapple pressed through a sieve. When mixture begins to stiffen, beat until light; then add whites of 2 eggs beaten until stiff, and mold in egg cups.

Nut Frappe

Nut Frappe image

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.

Luncheon Dessert

Luncheon Dessert image

Soak 1/2 cup pearl tapioca over night. Add 2-3 cup maple syrup, 1/2 cup sugar. Cook in double boiler 1 hour. When cold add 1/2 pint whipped cream with fork. Serves 8 people.

Uncooked Date Dessert

Uncooked Date Dessert image

Half pound dates, chopped fine; 1/4 pound English walnuts, chopped fine. Mix together with cold water until the right consistency. Serve with whipped cream.

Pineapple Dessert

Pineapple Dessert image

One can sliced pineapple, 3/4 pound marshmallows, 1 bottle of cherries, 1/2 pint of whipped cream. Dice pineapple, cut marshmallows and soak in pineapple until all of juice is absorbed. Add chopped nuts and whipped cream. Garnish with cherries. Chill and serve.

Pineapple Bisque

Pineapple Bisque image

Half box Knox Sparkling gelatine, dissolved over tea kettle with 1 cup pineapple juice; stir in 1 cup sugar and dissolve. Set aside to cool. Beat 1 pint cream, then heat gelatine and mix and stir in 1 cup shredded pineapple, 1 cup nut meats, ground fine; 1 cup cherries. Mix and set.

Lemon Ice

Lemon Ice image

Six eggs, 2 quarts milk, 3 cups sugar. Beat up together, put in freezer and turn until it begins to harden, then add the juice of 6 lemons. Turn until firm. Makes 1 gallon.

Strawberry Ice

Strawberry Ice image

Three pints thin cream, 2 boxes berries, 2 cups sugar, pinch of salt. Method: Wash and hull berries, cover with sugar and let stand 2 hours. Mash and press through a fine strainer; add the salt and cream and freeze.

LEMON ICE

LEMON ICE image

Take the juice of 4 lemons, add 3 pts. of thin syrup made with about 1 pt. of sugar. Into every qt. when it begins to freeze, stir the whites of 2 eggs, beaten very light with a little powdered sugar. This will make it smooth. Any kind of water ice may be made by mixing the strained juice of the fruit---currant, raspberry, strawberry, etc.---with syrup flavored to taste and add the white of an egg when it begins to freeze.

LEMON SHERBET

LEMON SHERBET image

(Made with milk.) Half freeze 1 qt. of milk and 1 pint of sugar, then add the juice of 3 lemons and the juice and grated rind of 1 orange. Finish freezing.