28
Cherry Tarts

1% cups flour

14 teaspoon salt

3 teaspoons Royal Baking Powder

6 tablespoons shortening

4% 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 and line patty pans, being very
careful to have pastry come well over
the edges of pans. Bake in hot oven
about.12 or 15 minutes. Fill with cher-
ries. Cover with hot syrup made as for
strawberry pie, page 27 using 14 cup
juice from the cherries instead of straw-
berries.

Other fruit can be used in place of
cherries.

Frozen Desserts

How to Freeze

CALD can, cover and dasher, adjust

can in freezer; put in dasher; pour
in the mixture to be frozen and fasten
cover (the can should never be more
than %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 re-
quired. 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 can 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

Llcup sugar

1 tablespoon vanilla extract

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

Royal Baking Powder Is Absolutely Pure

Strawberry Ice Cream
Add to Philadelphia Ice Cream be-
fore 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
¥e teaspoon salt
1 tablespoon vanilla extract
1 quart cream

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

Frozen Pudding
3 cups milk
3 eggs
1 cup sugar
1 tablespoon corn starch
1 cup chopped mixed fruit

Scald milk in double boiler. Mix corn
starch with a little cold milk; add beat-
en eggs, sugar and a few grains of
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 cher-
ries, 1 tablespoon blanched almonds and
1 tablespoon candied pineapple. Freeze,
but nét too stiff; put into mold and
pack in ice and salt until ready to serve,

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% cups sugar

1 quart milk

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

All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used. ;