WATKINS COOK BOOK

WATKINS VANILLA ICE
CREAM —

1 quart sweet cream

114 cups sweet milk

14 teaspoon salt

114 cups sugar

4 beaten eggs (whites and
yolks beaten separately)

1 tablesp. Watkins Vanilla

Put the milk, sugar and the
eggs in a double boiler and cook
until thick. Cool, add _ the

cream and thevanilla and freeze.

APPLE DUMPLINGS

4 cups flour
28 cup butter

1 teaspoon Watkins Baking
Powder

Applesand Watkins Nutmeg

Pare the apples and divide in
quarters. Remove the cores.
Sift the flour and baking powder
together twice, and mix the but-
ter with it and add enough milk
to make a stiff dough. (You
may need 114 cups of milk, more
or less.) Roll the pastry about
Yf of an inch thick, cut it into
big circles. Put several pieces
of apple in each circle and then
close up into big balls and bake
dough in the following syrup:

«39»

SYRUP FOR APPLE DUMP-
LINGS

4 cups water
1 teaspoon butter
1 cup sugar

Boil all together in a saucepan
and then pour on the dumplings
which you have put in a pan,
and bake in a hot oven. Serve

with sugar and cream.

SNOW MUFFINS

3 teaspoons Watkins Baking |
Powder

3 tablespoons butter

1 cup brown sugar

2 cups flour (or more)

1 teaspoon salt

14% cups of
snow

clean white

1 cup milk or water

34 cup currants or raisins

(NoTtE—Snow takes the place
of eggs.)

Mix
powder and salt, add melted
shortening or butter, and milk;

flour, sugar, baking

add snow, and raisins if desired.
Bake in muffin pans until light
brown.