WATKINS COOK BOOK

SNOW-BALL APPLES

34 cup cooked apples
3 whites of eggs
Powdered sugar

Peel, cut in four and remove
the cores of 4 sour apples. Cook
by steam until they become soft
and put through a strainer.
About %34 of a cup of cooked
apple should remain. Beat the
whites of eggs until stiff; gradu-
ally add the apples, sweetened
to taste. Pile high on a platter
and serve with a custard sauce.
A tablespoon of lemon juice may
be added.

RICE PUDDING

1 quart scalded milk

1 cup boiled rice

V4 cup sugar

4 teaspoon salt

2 eggs

1 teasp. Watkins Vanilla

Rice may be cooked in water
or milk. Stir the cooked rice in-
to milk, add sugar, salt and
eggs, slightly beaten. If de-
sired, add 1 tablespoon butter.
Add vanilla. Bake or steam in
buttered shallow baking dish
until firm. Yolks only may be
used. Meringue may be added,
if desired.

CHARLOTTE RUSSE

24 of a package of gelatine
1 cup milk ,

1 quart whipped cream

2 tablespoons fine sugar

4 teaspoon Watkins Vanilla

«38>»

Soak the gelatine in the milk,
place in the hot water and stir
until it is dissolved. Add the
sugar to the cream, then the
vanilla, and finally the gelatine.
Mold.

COCONUT BAVARIAN
CREAM

1 package of lemon gelatine
1 quart boiling water
1 cup whipped cream
11% cups shredded coconut

' Dissolve the gelatine in boil-
ing water. When it cools and
thickens a little, beat to the
consistency of whipped cream.
Add the whipped cream and ©
coconut and place in a mold.

CHOCOLATE SAUCE FOR
BAVARIAN CREAM

4 tablespoons (or more) of
sugar

1 tablespoon flour |

4 tablesps. Watkins Cocoa
14 teaspoon salt

2 tablespoons butter

1 teaspoon Watkins Vanilla
1 cup boiling water

Mix the sugar, flour, cocoa
and salt in a double boiler. Add
the boiling water gradually,
stirring constantly. Cook for 3
or 4 minutes or until of desired

consistency. Add the butter
and mix well. Cool and add
the vanilla. Add more sugar if
desired.