70 THE BLUE BIRD CooK BOooK

‘DEM.) CARAMEL BAVARIAN CREAM

Y% pkg. gelatine 2 egg yolks
1% cup cold water 1 cup whipping cream
3% cup hot milk with 1 teaspoon vanilla

2 tablespoons sugar Y4 cup cream from top of
Ye cup sugar, caramellized milk bottle

Y%q teaspoon salt
Soften gelatine in cold water, heat milk and sugar to scalding in double boiler,
add caramellized sugar and stir until melted; beat yolks, then cook in the hot milk
until mixture coats the spoon; add the softened gelatine and strain. Set in a dish of
cold water and stir until beginning to thicken, then fold in the cream and V2 cup
cream from top of milk bottle, beaten together until firm. Set aside to become firm.

FROZEN CUSTARD

2 cups milk Yq teaspoon salt
3 egg yolks 2 cups coffee cream
1 cup sugar

Vanilla to taste (cooking sherry may be used if desired).

Scald milk in double boiler. Beat egg yolks, sugar and salt together. Return to
double boiler. Cook until it coats a spoon. Cool. Add vanilla and cream. Freeze
until it forms crystals. Beat well and return to finish freezing. If in ice cube com-
partment of refrigerator, turn up to high for freezing.

RADIO PUDDING

Y2 cup brown sugar Y cup milk

Y2 cup raisins 1 cup flour

Yq cup nuts 1 tablespoon butter

1% teaspoon baking powder Y teaspoon salt

Mix above ingredients well and place in greased pan. Mix together:
1 cup brown sugar 1 teaspoon butter

2 cups boiling water
Pour over first mixture and bake at 375 degrees until done (when it shrinks —
from the sides of the pan).

CHERRY TORTE

2 cups pitted sour cherries 1 teaspoon soda
2 tablespoons butter (melted) Y% teaspoon salt
1 cup flour 1 egg (beaten)
1% cups sugar Y2 cup chopped nuts
1 teaspoon cinnamon

Mix cherries and melted butter together. Let stand at least 10 minutes. Sift
flour with sugar, cinnamon, soda. Add nuts and beaten egg. Mix with cherry mixture.
Bake at 350 degrees 45 minutes.

Sauce
1 cup cherry juice Y2 cup sugar
1 tablespoon cornstarch 1 tablespoon butter

Cook until clear. Serve torte warm with sauce. Can be served with whipped

cream ff desired.

FRUIT TORTE

1 egg beaten 1 can (No. 2) fruit cocktail
1 cup sugar 1 teaspoon soda
1 cup flour Pinch salt

Beat egg. Add sugar. Add fruit cocktail and juice. Sift the dry ingredients.
Mix all. Pour into 8x10-inch pan. Before baking sprinkle 1 cup brown sugar and
1 cup broken nuts (pecans). Bake 45 minutes at 350 degrees. Cut into squares and
serve with whipped cream.