Magic Baking Powder Contains No Alum Bl

RICE AND APPLE MERINGUE
3 eggs

1 pint milk

6 sour apples

1 cup boiled rice
1 cup sugar
1 lemon

Make apple sauce and sweeten with half the
sugar. Mix rice with beaten yolks of eggs and
remaining half cup of sugar and milk. Put in
baking dish and bake 20 minutes. When done
spread apples on top. Beat whites of eggs with
tablespoon of sugar until stiff. Cover apples with
meringue and put in oven to slightly brown.

ORANGE TRIFLE
14% cups orange juice

4, cup lemon juice
4% pint cream

3 tablespns. gelatine
¥% cup cold water
24 cup boiling water
134 cups sugar

Soak gelatine in cold water. Add boiling water
to dissolve. sugar, fruit juices and grated
rind of one orange. Whip the cream and add it
lastly. Pour into a mould. When set serve with
whipped cream or cold boiled custard.

CHARLOTTE RUSSE

¥% box gelatine or

1 tablespn. granulated
gelatine

¥% cup cold water

43 cup scalded cream

14 cup powdered sugar
2 cups whipped cream
14% teaspns. vanilla

6 lady fingers

Soak gelatine in cold water, dissolve in scalded
cream, strain into a bowl and add sugar and
vanilla. Set bowl in pan of ice-water and stir
constantly until it begins to thicken, then fold in
whip from cream, adding 144 at a time. Should
gelatine mixture become too thick, melt over hot
water, and again cool before adding whip. Trim
ends and sides of lady fingers, place around inside
of a mould, crust side out, %” apart. Turn in
mixture and chill. Serve garnished with cubes of
Wine Jelly. Charlotte Russe is sometimes made in
individual moulds; these are often garnished on
top with some of mixture forced through a pastry
bag and tube. Individual moulds are frequently
lined with thin slices of sponge cake cut to fit
moulds.

TIPSY CAKE

A stale cake 1 wineglass of brandy
144 pints boiled custard % lb. sweet almonds
bottle sherry or orange wine

Mix wine and brandy; make a few holes in the
cake with a skewer and pour the liquor over. Let
the cake thoroughly soak, pouring the wine over
as it runs from the cake; then stick the whole
of the cake with almonds, which have been
blanched and split, and pour custard over. Cake
sper be one that has been baked in a high fancy
mould,

STRAWBERRY MOUSSE

1 quart thin cream

1 box strawberries

1 cup sugar

4 box gelatine (scant) or
1% tablespns. granulated gelatine

2 tablespns. cold water
3 tablespns. hot water

Wash and hull berries, sprinkle with sugar,
and let stand 1 hour; mash, and rub through a
fine sieve; add gelatine soaked in cold and dis-
solved in boiling water. Set in pan of ice-water
and stir until it begins to thicken; then fold in
whip from cream, put in mould; cover, pack in
salt and ice and let stand four hours, or place in
freezing tray of mechanical refrigerator. Rasp-
berries may be used in place of strawberries.

COFFEE MOUSSE

Make same as “Strawberry Mousse,” using one
cup boiled coffee in place of fruit juice.

SAUCES

VANILLA SAUCE

1 cup powdered sugar

1 teaspn. vanilla
% cup butter

cup milk

Cream the butter and sugar, add vanilla and
gradually add the milk. Place in a double boiler
and stir until the sauce is creamy—no longer.

CARAMEL SAUCE

1 tablespn. butter
A pinch of salt
1 teaspn. vanilla

6 tablespns. sugar
1 teaspn. flour
1 cup boiling water

Put into a pan the sugar, flour, butter and

salt. Brown well but do not burn. Add the boil-
ing water and vanilla. ‘
PUDDING SAUCE
1 cup sugar 1 egg
4 cup butter 44 cup wine

Cream butter and sugar, then add egg. Beat
— then gradually add wine. Serve as soon as
ready.

CLEAR SAUCE

1 tablespn. flour

% cup sugar
1 teaspn. flavoring

1 cup boiling water
1 tablespn. butter Y% teaspn. salt

Melt butter, but do not brown; stir in the
flour, add the boiling water and sugar, stirring all
the time; add flavoring.

CHOCOLATE SAUCE

1 tablespn. butter
% teaspn. vanilla
14% cups powdered sugar

2 squares unsweetened
chocolate
14 cup hot water

Combine all the ingredients and cook together
for 15 minutes in a double boiler.

BUTTERSCOTCH SAUCE

1 cup sugar 1 cup thick cream
1 cup white corn syrup 1 teaspn. vanilla
4 teaspn. salt

Cook all together in a double boiler for 1 hour.

HARD SAUCE

Cream 44 cup butter; gradually add 1% cups
of powdered sugar, 1 teaspoon vanilla; beat till
very light, set in ice box till chilled. A few drops
of brandy may be added if desired.

BRANDY SAUCE

Yolks of 2 eggs
Whites of 2 eggs
14 cup milk or cream

% cup butter
1 cup powdered sugar
2 tablespns. brandy

Cream the butter; add sugar gradually, then
brandy very slowly, well beaten yolks and milk
or cream. Cook over hot water until it thickens
as a custard; pour on to beaten whites.

CARAMEL BRANDY SAUCE

Make same as “Brandy Sauce,” substituting
brown sugar in place of powdered sugar.

LEMON SAUCE
1 teaspn. cornstarch 1 cup boiling water
4% cup sugar 1 lemon
1 teaspn. butter
Mix cornstarch and sugar. Add boiling water
and half of grated rind and juice of lemon. Cook
8 minutes. Just before serving add butter.

i

All Recipes Call for Level Measurements