74 THE BLUE BIRD CooK BooK

side of each puff with sharp knife and fill with whipped cream, ice cream or cream
pie filling. Makes 12 large or 48 small puffs.

LEMON DESSERT

6 eggs 18 tablespoons sugar
Y2 cup lemon juice 2 cups whipped cream
Y4 teaspoon salt 4 cups vanilla wafer crumbs

Beat egg yolks well and mix with lemon juice, salt and sugar. Beat egg whites,
add lemon mixture and fold in 2 cups whipped cream. Put crumbs in bottom of pan
and on top. Put in deep freeze. Must be made 24 hours before using. Remove
from deep freeze and serve.

A VERY GOOD SEED CAKE

1 Ib. butter Mace and nutmeg to taste
6 eggs 1 wineglass brandy
34 Ib. berry sugar 1 Ib. all-purpose flour

34 oz. caraway seed

Beat butter to cream. Dredge in the flour. Add sugar, mace, nutmeg and seeds.
Mix these ingredients well together. Beat eggs, and stir into them the brandy. Beat
the cake for another ten minutes. Put into a tin, lined with buttered paper and bake
about 1 hours in a fairly good oven. Currants may be substituted for caraway if
desired. If baked a few days before, makes a great improvement in the flavor.

SWEDISH RICE PUDDING

1 cup rice 3 tablespoons sugar may be
6 cups milk added
1 teaspoon salt

Use double boiler and after the water begins to boil, turn flame down to simmer
and cook for about three hours. If double boiler is not used loosen rice and stir so it
does not stick to bottom of the kettle. Start with 2 cups of milk and keep adding milk
until all of the 6 cups are used up.

TOPPING: Mix 1 teaspoon cinnamon to 4 tablespoons sugar. Put a pat of
butter on each serving and sprinkle with cinnamon mixture.

FROZEN CUSTARD

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

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 freeze. Instead of vanilla a little

' cooking sherry may be added. Turn refrigerator up to high for freezing.

LEMON CHEESECAKE
1 pkg. (8 oz.) cream cheese 1 pkg. lemon instant pudding
2 cups milk 1 graham cracker crust (8 inch)
Stir cream cheese until very soft, blend in Y2 cup milk. Add remaining milk and
the pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute.
Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over
top. Chill about one hour. Serves 8.

CHOCOLATE WAFER JELLO CAKE

1 pkg. chocolate wafers Juice 1 lemon
Y2 cup sugar 6 egg whites
1 pkg. lime jello 1 pint whipping cream

Crush some of the wafers and save for top. Grease pan and cover bottom, also
line sides, with remaining whole wafers.

Dissolve jello in boiling water and cool. Whip egg whites stiff, add sugar and
lemon juice and mix well. Then add whipped cream and pour into pan, sprinkle top
with crushed wafers. (Do not add lemon juice until ready to add cream and egg
white). Chill in refrigerator for several hours, or even overnight.