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+*** START OF THE PROJECT GUTENBERG EBOOK 77897 ***
+
+
+
+
+  TRANSCRIBER’S NOTE
+
+  Smallcap text is denoted by ALLCAPS.
+
+  Bold text is denoted by =equal signs=.
+
+  Some minor changes to the text are noted at the end of the book.
+
+
+
+
+[Illustration: Baked Apples with Brown Sugar]
+
+
+
+
+                                BETTINA’S
+                                  BEST
+                                DESSERTS
+
+                                   By
+                          Louise Bennett Weaver
+                                   And
+                           Helen Cowles LeCron
+
+
+              Authors  A Thousand Ways to Please a Husband
+                of     A Thousand Ways to Please a Family
+                       and        Bettina’s Best Salads
+
+                             [Illustration]
+
+                   “Give Your Table The Bettina Touch”
+                    Illustrated by Elizabeth Colborne
+
+                            A. L. Burt Company
+                       Publishers        New York
+
+[Illustration:
+
+                             Copyright, 1923
+                                   By
+                           A. L. Burt Company
+
+                           All Rights Reserved
+]
+
+                            Made in U. S. A.
+
+
+
+
+Foreword
+
+
+  Desserts are dreadful things to plan?
+  Besides, you never know
+  Just what is going to please a man?
+  My dear, this book will show
+  You countless things without a doubt.
+  Why, Bob himself asserts
+  That not one home should be without
+  Bettina’s Best Desserts!
+
+[Illustration: (Foreword text)]
+
+
+
+
+[Illustration: CONTENTS]
+
+
+                                              PAGE
+
+  APPLE DESSERTS                                 9
+
+  APRICOT DESSERTS                              22
+
+  BANANA DESSERTS                               26
+
+  BLUEBERRY DESSERTS                            30
+
+  CAKE DESSERTS                                 32
+
+  CHERRY DESSERTS                               40
+
+  CREAM PUFFS AND ECLAIRS                       45
+
+  CUSTARDS                                      49
+
+  FROZEN DESSERTS                               54
+
+  GELATINE DESSERTS                             81
+
+  GRAPE JUICE DESSERTS                          87
+
+  MIXED FRUIT DESSERTS                          89
+
+  ORANGE DESSERTS                               91
+
+  PEACH DESSERTS                                95
+
+  PIES                                         102
+
+  PINEAPPLE DESSERTS                           122
+
+  PRUNE DESSERTS                               129
+
+  PUDDINGS                                     131
+
+  RASPBERRY DESSERTS                           163
+
+  SOUFFLES                                     167
+
+  STRAWBERRY DESSERTS                          169
+
+  WHIPS                                        174
+
+  SIMPLE DESSERT SUGGESTIONS                   177
+
+  INDEX                                        179
+
+
+
+
+[Illustration: Apple Desserts]
+
+I. APPLE DESSERTS
+
+
+=Apple Cobbler= (Four portions)
+
+(A good old-fashioned recipe that nearly everybody likes. Successful
+equally for a family and a “company” dessert.)
+
+  Three cups peeled diced apples
+  One-half cup sugar
+  One level teaspoon ground cinnamon
+  One-fourth level teaspoon salt
+  Two level tablespoons butter
+  One-half cup water
+  One and one-half cups flour
+  Three level teaspoons baking-powder
+  One-third level teaspoon salt
+  Three level tablespoons lard
+  One-half cup milk
+  One cup sugar
+  One-half cup water
+  One-half teaspoon vanilla
+
+Mix the apples, sugar, cinnamon and salt. Place in a shallow buttered
+baking-pan. Dot the apple mixture with the butter and add the water.
+Mix and sift the flour, baking-powder and salt. Cut in the lard with
+a knife. Slowly add the milk until a soft dough is formed. Toss upon a
+floured board and roll out to the thickness of two-thirds of an inch.
+Shape to fit on top of the apple mixture in the pan. Make three slits
+in the top of the dough. Bake in a moderate oven for twenty minutes.
+Boil the sugar and water together for three minutes and add the vanilla
+to the syrup. Pour this over the dough in the pan and continue baking
+the cobbler for ten minutes more in a moderate oven. Serve warm with
+cream.
+
+
+=Apple Dessert= (Four portions)
+
+(Sue and Robin are always begging for “apples stuffed with dates,”--and
+brown sugar improves the flavor of the dessert. Serve with plain cream
+if preferred.)
+
+  Four apples
+  One cup brown sugar
+  One cup water
+  One level teaspoon ground cinnamon
+  One-fourth level teaspoon ground cloves
+  Eight dates
+  One-half cup whipped cream
+
+Wash and core the apples. Place in a baking-dish. Boil the sugar and
+water together for three minutes. Add the cinnamon and cloves. Remove
+the seeds from the dates and stuff each apple with two dates. Pour
+the syrup over the stuffed apples. Bake in a moderate oven for thirty
+minutes. Place portions of the whipped cream on top and serve at once.
+
+
+=Apple Puffs= (Four portions)
+
+(Good and unusual.)
+
+  One cup flour
+  One level teaspoon baking-powder
+  One-eighth level teaspoon salt
+  One-half cup sugar
+  One egg, well-beaten
+  One-third cup milk
+  One tablespoon melted fat
+  One-half cup cooked apples
+  One level teaspoon ground cinnamon
+
+Mix and sift the flour, baking-powder, salt and sugar. Add the egg,
+milk and fat. Beat for two minutes. Mix the apples and ground cinnamon.
+Place a spoonful of the batter in a greased pudding-mold, add some of
+the apple mixture, and place another spoonful of the batter on top.
+
+Steam in a closed steamer for thirty minutes. Serve warm with cream.
+
+To prepare the apples, pare, core and dice them. Cover with cold water
+and cook slowly until soft. Cool, drain off the juice and use the
+apples in the recipe.
+
+
+=Apple Sauce Cake= (A complete dessert)
+
+(Good served with coffee as a dessert.)
+
+  One-half cup fat
+  One cup sugar
+  One egg, well-beaten
+  One cup strained apple-sauce
+  Two and one-half cups flour
+  One level teaspoon soda
+  One-fourth level teaspoon salt
+  Two level teaspoons ground cinnamon
+  One-half level teaspoon ground cloves
+  One-half level teaspoon mace
+  One teaspoon vanilla
+
+Cream the fat and sugar and add the egg. Add the apple sauce and all
+the dry ingredients, mixed and sifted. Add the vanilla. Beat the batter
+for three minutes. (It will be quite thin, but that is as it should
+be.) Pour into a loaf cake, lined with waxed paper. Bake in a moderate
+oven for forty minutes.
+
+Remove from the oven, let stand for five minutes, then turn out the
+cake and remove the paper. When cool cut in one-inch slices. This cake
+will keep moist a long time.
+
+(To make the apple sauce, take about one and a half cups of peeled,
+diced apples, cover with water and cook until tender. Press through a
+strainer.)
+
+
+=Apple Tapioca Pudding= (Four portions)
+
+(A simple home dessert that children like.)
+
+  One-half cup pearl tapioca
+  Cold water
+  Two and one-half cups boiling water
+  One-half level teaspoon salt
+  One and one-half cups chopped apples
+  One-third cup sugar
+  One teaspoon vanilla
+
+Soak the tapioca in cold water to cover, for one hour. Add the boiling
+water and cook in a double boiler for thirty minutes. Add the salt,
+apples and sugar. Cook for thirty minutes. Add the vanilla and serve
+cold with cream.
+
+
+=Baked Apple Dumplings= (Four portions)
+
+(Nothing can take the place of “dumplin’s” in apple season.)
+
+  Four apples
+  One cup sugar
+  One and one-fourth cups water
+  One and one-half cups flour
+  One level teaspoon baking-powder
+  One-fourth level teaspoon salt
+  Six level tablespoons lard
+  One-fourth cup cold water
+  Two level tablespoons butter
+  One level teaspoon ground cinnamon
+
+Wash, peel and core the apples. Boil the sugar and water together for
+three minutes, add the apples and cook slowly until they are tender and
+the syrup is thick. Turn the apples frequently during the cooking.
+
+Mix and sift the flour, baking-powder and salt. Cut in the fat. Add the
+cold water slowly until a stiff dough is formed. (More water may be
+needed.) Divide the dough in fourths and roll out flat. Place a cooked
+apple in the center of each piece of dough. Add some of the syrup and
+sprinkle portions of cinnamon over the top. Add a bit of butter. Fold
+up the edges of the dough around the apple. Pinch together. Prick the
+top with a fork. Place upside down in a greased baking pan. Bake in a
+quick oven for fifteen minutes. Serve warm with Hard Sauce or Cream.
+
+
+=Baked Apples with Brown Sugar= (Four portions)
+
+(Another way to “make baked apples better.”)
+
+  Four apples
+  One-fourth cup raisins
+  One-half cup brown sugar
+  One-third cup nut-meats
+  One level teaspoon cinnamon
+  One-eighth level teaspoon salt
+  One cup water
+  Two level tablespoons butter
+
+Wash and core the apples. Place in a buttered baking-dish. Mix the
+raisins, sugar, nuts, cinnamon and salt. Fill the apple cavities with
+the mixture and sprinkle what remains over the top. Add the water and
+the butter, melted. Bake in a moderate oven for forty minutes. Baste
+frequently. Serve warm with plain or whipped cream.
+
+
+=Baked Apples with Marshmallows= (Four portions)
+
+(A favorite with Sue and Robin.)
+
+  Four apples
+  One-half cup sugar
+  One-fourth level teaspoon ground cinnamon
+  Eight marshmallows
+  One-half teaspoon vanilla
+  One cup water
+  Two level tablespoons butter
+
+Wash and core the apples and place in a buttered baking-dish. Sprinkle
+the sugar and cinnamon over the tops. Cut the marshmallows in quarters
+and stuff them in the cavities of the apples. Add the vanilla and
+water. Dot with butter. Bake in a moderate oven for forty minutes,
+basting frequently. Serve warm or cold with cream.
+
+
+=Brown Betty= (Four portions)
+
+(A delicious and economical dessert for the home meal.)
+
+  Two cups soft bread-crumbs
+  Two and one-half cups peeled diced apples
+  One cup water
+  Two level tablespoons butter
+  One-half cup sugar
+  One level teaspoon ground cinnamon
+  One-fourth level teaspoon grated nutmeg
+  One tablespoon lemon juice
+
+Mix all the ingredients, and place in a buttered baking-dish. Bake in a
+moderate oven for forty minutes or until the apples are soft.
+
+Serve warm with Hard Sauce or Cream.
+
+
+Hard Sauce for the Brown Betty
+
+  One-fourth cup butter
+  One teaspoon vanilla
+  One-half teaspoon lemon extract
+  One-eighth level teaspoon salt
+  One tablespoon boiling water
+  About one and one-fourth cups sifted powdered sugar.
+
+Cream the butter, add the vanilla, lemon extract, salt and water.
+Slowly add the sifted powdered sugar, mixing well until a creamy
+mixture is formed. The exact amount of sugar can not be stated, but the
+sauce must be stiff enough to stand alone. Shape into a flat cake and
+place in a cold place for half an hour or more. Cut in thin slices and
+place on top of the warm pudding.
+
+
+=Butterscotch Apples= (Four portions)
+
+(Children usually like this simple and wholesome dessert.)
+
+  Four apples
+  One-third cup water
+  Two-thirds cup brown sugar
+  Two level tablespoons butter
+  Two level tablespoons flour
+  One-eighth level teaspoon salt
+  Three-fourths cup milk
+  One teaspoon vanilla
+
+Wash, peel, quarter and core the apples. Boil the sugar and water
+together for three minutes, add the apples and cook until tender when
+pierced with a fork. Remove and place in serving dishes.
+
+Melt the butter, add the flour and salt, and when well-mixed add the
+milk. Cook until creamy and then pour into the syrup in which the
+apples were cooked. Cook until well blended. (About three minutes.) Add
+the vanilla and pour over the apples. Serve warm or cold.
+
+The syrup may not combine at once with the creamy mixture, but if
+allowed to cook slowly for a short time they will blend.
+
+
+Coddled Apples
+
+(When apples are plentiful, this is an attractive way of serving them.)
+
+  Six apples
+  Three cups water
+  One and one-half cups sugar
+  Four cinnamon candy drops
+  One-teaspoon vanilla
+  One level teaspoon butter
+
+Wash the apples and remove the cores by cutting clear through the
+apple. Boil the sugar and water together for two minutes. Add the
+cinnamon drops and the apples. Place a lid over the apples and cook
+slowly for ten minutes. Turn the apples frequently; remove the lid and
+let the syrup cook down thicker; keep turning the apples. When they are
+soft and glazed remove the apples and place in a dish.
+
+Add the vanilla and butter to the syrup, and when melted, pour over the
+apples.
+
+
+Dutch Apple Cake
+
+(A good old dessert that our grandmothers liked.)
+
+  One and one-half cups flour
+  Three level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  Three level tablespoons lard or a lard substitute
+  One-half cup milk
+
+Mix and sift the flour, baking powder and salt. Cut in the fat with a
+knife and add the milk slowly, mixing with the knife until a soft dough
+is formed. Flatten out and place the apple mixture on top.
+
+
+Apple Mixture for the Cake
+
+  One cup thinly sliced quartered apples
+  One-half cup water
+  One-third cup sugar
+  One teaspoon cinnamon
+  Three level tablespoons butter
+
+Peel the apples, cut in quarters and remove the cores. Cut in thin
+slices, add the water and sugar and cook slowly until the apples are a
+little soft, but still retain their shapes. Flatten the dough to the
+thickness of half an inch. With a knife make little grooves one-half
+inch apart across the dough. When the apples are cool, place the slices
+in these grooves.
+
+Sprinkle the cinnamon over the top, and dot with the butter. Bake in a
+moderate oven for fifteen minutes. Cut in squares and serve with Lemon
+Sauce.
+
+
+=Glazed Apples= (Four portions)
+
+(Simple and wholesome.)
+
+  Four apples
+  One cup light brown sugar
+  One and one-half cups water
+  Two level tablespoons butter
+  One-half teaspoon vanilla
+
+Wash, peel and core the apples. Boil the sugar, water, butter and
+vanilla together for four minutes. Add the apples, and cook slowly,
+turning the apples frequently, until they are tender and have a glazed
+appearance. Baste the apples during their cooking. Place the cooked
+apples in a serving dish and pour the remaining syrup over them. Serve
+warm or cold with cream.
+
+
+=Individual Apple Rolls= (Six portions)
+
+(A favorite with most men.)
+
+  Three cups apples cut fine
+  One cup water
+  One and one-half cups flour
+  Three level teaspoons baking-powder
+  One-eighth level teaspoon salt
+  Three level tablespoons lard or a lard substitute
+  One-half cup milk
+  Two level tablespoons butter
+  One level teaspoon ground cinnamon
+  One and one-half cups sugar
+  One cup water
+
+Cook the apples and water together for five minutes. Drain off the
+liquid. Mix and sift the flour, baking-powder and salt. Cut in the fat
+with a knife. Slowly add the milk until a soft dough is formed. Toss
+upon a floured board and pat into a rectangular shape half an inch
+thick. Arrange the drained apples on top. Spread the butter on top the
+apples and sprinkle the cinnamon over all the mixture. Roll up like a
+jelly roll and cut into one-inch slices.
+
+Boil the sugar and water together for five minutes. Place in the bottom
+of a baking pan. Place the unbaked apple rolls in the pan, flat side
+down. Pour the liquid left from the cooked apples over the top.
+
+Bake in a moderate oven for thirty minutes. Baste frequently during the
+baking. Serve with cream.
+
+
+=Maple Rice and Apple Pudding= (Four portions)
+
+(A simple home dessert that is a good dish in which to use up left-over
+boiled rice.)
+
+  Four apples
+  One cup boiled rice
+  One cup maple syrup
+  One-fourth cup sugar
+  One teaspoon vanilla
+  One-half cup water
+  Two level tablespoons butter
+
+Wash, peel and core the apples. Place in a small buttered baking-dish.
+Spread the rice over the tops of the apples. Add the maple syrup,
+sugar, vanilla, water and butter. Bake in a moderate oven for
+forty-five minutes. Serve warm with cream.
+
+
+=Marshmallow Apple Dessert= (Four portions)
+
+(A good home luncheon dish that is a favorite with most children.)
+
+  Two and one-half cups sliced peeled apples
+  One cup light brown sugar
+  One-half cup raisins
+  One cup water
+  One level teaspoon ground cinnamon
+  One level tablespoon butter
+  Twelve marshmallows
+
+Mix the apples, sugar and raisins. Place in a buttered baking-dish. Add
+the water, and sprinkle the cinnamon over the top. Dot the top with
+the butter in small bits. Bake in a moderate oven for thirty minutes,
+or until the apples are soft. Place the marshmallows over the top and
+return to the oven for ten minutes, or until the marshmallows are well
+puffed up and brown. Serve warm with cream.
+
+
+Pineapple Baked Apples
+
+(An unusual combination that is really delicious.)
+
+  Four apples
+  One-third cup sugar
+  One-half cup grated pineapple
+  Two level tablespoons butter
+
+Wash the apples and remove the cores. Place the apples in a small pan.
+Sprinkle the sugar and pineapple over the top. Dot the tops of the
+apples with butter.
+
+Bake in a moderate oven for forty minutes, or until the apples are
+soft. Serve with Whipped Cream Sauce.
+
+
+Whipped Cream Sauce
+
+  One egg white
+  One teaspoon vanilla
+  One teaspoon lemon extract
+  One cup stiffly-whipped cream
+  One cup powdered sugar
+
+Beat the egg white until stiff, add the extract and whipped cream,
+and slowly add the powdered sugar sifted. Continue beating until the
+mixture is stiff. Serve on the warm apples. (This is a good way in
+which to “amplify” whipped cream.)
+
+
+=Rice Apple Pudding= (Four portions)
+
+(For the simple home meal.)
+
+  Two cups sliced apples
+  One cup water
+  One-half cup sugar
+  One-half level teaspoon ground cinnamon
+  One cup cooked rice
+  Two level tablespoons butter
+  One tablespoon lemon juice
+
+Wash the apples and peel, core and slice. Add the water and sugar
+and cook slowly until the apples are tender. Pour into a buttered
+baking-dish. Place the rice and cinnamon over the top. Place the butter
+in dots on top of the apples. Bake in a moderate oven for fifteen
+minutes, or until the whole is brown. Serve with cream.
+
+
+
+
+[Illustration: Apricot Desserts]
+
+II. APRICOT DESSERTS
+
+
+=Apricot Blanc Mange= (Four portions)
+
+(For the simple home meal.)
+
+  Four level tablespoons cornstarch
+  Six level tablespoons sugar
+  Two cups milk
+  One-fourth level teaspoon salt
+  One-half cup diced apricots. (Canned apricots or cooked dried ones may be
+  used.)
+  One egg, well-beaten
+  One teaspoon vanilla
+
+Mix the cornstarch and sugar in the upper part of the double boiler.
+Add the milk and salt, and cook over hot water until the pudding is
+very thick. (The cooking requires about twenty-five or thirty minutes.)
+Add the apricots and egg, and cook for one minute, stirring constantly.
+Add the vanilla and beat for one minute. Fill serving dishes
+three-fourths full and set in a cold place until thoroughly chilled.
+Serve with cream.
+
+
+=Apricot Bread Pudding= (Four portions)
+
+(A good bread pudding few housewives know about.)
+
+  Four slices dry bread
+  One cup cooked dried apricots
+  One-half cup sugar
+  Two eggs, well-beaten
+  Two cups milk
+  One-fourth level teaspoon salt
+  One teaspoon lemon extract
+  One-half teaspoon vanilla
+  Two level tablespoons butter
+
+Remove the crusts from the slices of bread and break (the bread) into
+two-inch pieces. Place in a shallow buttered baking-dish. Spread the
+apricots on top and sprinkle the sugar over them. Beat the eggs, add
+the milk, salt and extracts. Pour this custard over the prepared food.
+Place the butter in small bits over the top. Bake in a moderately slow
+oven for thirty-five minutes. Serve warm with or without cream.
+
+
+=Apricot Gelatin Souffle= (Four portions)
+
+(A light and appetizing dessert that may most acceptably follow a heavy
+dinner.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One cup boiling water
+  One-fourth cup lemon juice
+  One-half cup sugar
+  One cup peeled diced apricots. (Cooked, fresh or canned.)
+  Two egg whites
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+water and stir until dissolved. Add the lemon juice and sugar. Set in
+a cold place until the mixture hardens around the edge of the bowl.
+Beat for three minutes. Add the apricots, and the egg whites, stiffly
+beaten. Beat for five minutes or until the mixture holds its shape.
+
+Pour into a moistened gelatin mold. Set in a very cold place for one
+hour or more. Unmold and cut in slices.
+
+
+=Apricot Rice Pudding= (Four portions)
+
+(Simple and wholesome.)
+
+  One cup cooked apricots
+  One-fourth level teaspoon salt
+  One-third cup sugar
+  One teaspoon vanilla
+  One-half teaspoon lemon extract
+  Two eggs
+  Two cups milk
+  One cup boiled rice
+
+Mix the apricots, salt, sugar and the extracts. Beat the eggs, add the
+milk and rice. Add this to the apricot mixture. Pour into a buttered
+baking-dish and bake in a moderate oven for twenty-five minutes. Serve
+cold.
+
+
+=Apricot Whip, Uncooked= (Four portions)
+
+(If you like stiffly-beaten egg whites, uncooked, you will like this
+dessert.)
+
+  One cup dried apricots
+  One and one-half cups water
+  One-half cup sugar
+  Two tablespoons lemon juice
+  Two stiffly-beaten egg whites
+  One cup whipped cream
+  One-fourth level teaspoon salt
+  One teaspoon vanilla
+
+Wash the apricots, add the water and soak over night. In the morning
+cook slowly for twenty minutes. Add the sugar and cook for five
+minutes, stirring constantly. Add the lemon juice, egg whites, whipped
+cream, salt and vanilla. Beat for one minute. Pile lightly in glass
+dishes or sherbet cups. Set in a very cold place for half an hour or
+more.
+
+
+=Steamed Dried Apricot Pudding= (Four portions)
+
+(A simple steamed dessert that may be made when you are using your
+steamer for brown bread.)
+
+  One-third cup fat
+  One-half cup sugar
+  Two eggs, well-beaten
+  One-fourth cup milk
+  One and one-fourth cups flour
+  Two level teaspoons baking-powder
+  One teaspoon vanilla
+  One-half teaspoon lemon extract
+  One cup soaked cooked apricots
+
+Cream the fat and sugar, add all the rest of the ingredients and beat
+for two minutes. Fill well-buttered molds half full. Steam for two
+hours. Serve hot with Lemon Sauce, cream or whipped cream.
+
+
+
+
+[Illustration: Banana Desserts]
+
+III. BANANA DESSERTS
+
+
+=Banana Compote= (Four portions)
+
+(A simple dessert that will please you if you are fond of bananas.)
+
+  One cup sugar
+  One and one-half cups water
+  Two slices lemon
+  One tablespoon lemon juice
+  Two cups sliced bananas
+  One teaspoon vanilla
+
+Cook the sugar, water and lemon slices together for five minutes. Add
+the bananas, lemon juice and vanilla. When the syrup is cool, set in a
+very cold place for half an hour. Serve.
+
+
+=Banana Custard Pudding= (Four Portions)
+
+(Sue and Robin consider this a great treat.)
+
+  Two cups sliced bananas
+  One-fourth cup sugar
+  Two cups boiled custard
+  One-fourth cup shredded cocoanut
+
+Place the bananas in a serving dish, add the sugar and custard. (See
+recipe for Boiled Custard.) Sprinkle the cocoanut over the top. Set in
+a very cold place for half an hour. Serve.
+
+
+=Banana Dessert= (Six portions)
+
+(Attractive for the “company” meal.)
+
+  One-third cup fat
+  One cup sugar
+  Two eggs
+  One-half cup milk
+  One teaspoon lemon extract
+  One and two-thirds cups flour
+  Three level teaspoons baking-powder
+  One-eighth level teaspoon salt
+
+Cream the fat, add the sugar, and beat for two minutes. Add the milk
+and lemon extract and then all the dry ingredients, well mixed and
+sifted. Fill two layer cake pans, lined with waxed paper, half full.
+Bake in a moderate oven for fifteen minutes.
+
+Place the Banana Filling between the layers and the Meringue on the top.
+
+
+Banana Filling
+
+  Two egg yolks
+  Three level tablespoons flour
+  One-eighth level teaspoon salt
+  One-half cup sugar
+  One-half cup water
+  One-half cup milk
+  One teaspoon lemon extract
+  One cup bananas, sliced very thin
+
+Beat the egg-yolks in the upper part of the double boiler. Add the
+flour, salt and sugar, and when well-mixed, the water and milk. Cook
+in a double boiler until thick and creamy. Add the extract, and when
+well-mixed, spread over the bottom layer of the cake. Arrange the
+sliced bananas on top, pressing them down into the filling. Place the
+meringue on the other layer of cake, and place this on top of the
+prepared layer.
+
+Bake in a moderate oven for five minutes. Serve in wedged-shaped pieces.
+
+
+Meringue
+
+  Two egg whites
+  Four tablespoons powdered sugar
+
+Beat the egg whites very stiff. Add the powdered sugar slowly and mix
+and beat until creamy. Pile on top of the layer cake.
+
+
+Banana Fritters
+
+(A rather common but generally popular dessert.)
+
+  One egg
+  One and one-half cups flour
+  One level tablespoon sugar
+  One-fourth level teaspoon salt
+  One level teaspoon baking-powder
+  Three-fourths cup milk
+  One tablespoon melted fat
+  One and one-half cups diced bananas
+  Two tablespoons lemon juice
+
+Beat the egg and add the dry ingredients, mixed and sifted. Add the
+milk and fat. Beat for three minutes. Add the bananas which have been
+sprinkled with lemon juice. Drop by tablespoons into hot deep fat.
+Serve hot with Lemon Sauce or syrup.
+
+
+=Bettina’s Banana Custard Pudding= (Four portions)
+
+(Good for the simple home meal.)
+
+  One and one-half cups sliced bananas
+  Three egg yolks
+  One level teaspoon flour
+  Five level tablespoons sugar
+  One-fourth level teaspoon salt
+  Two cups milk
+  One teaspoon vanilla
+
+Beat the egg-yolks in the upper part of the double boiler. Add the
+flour and sugar which have been mixed together, and the salt and milk.
+Cook slowly over boiling water until the custard will coat a silver
+spoon. Stir constantly during the cooking or the custard may curdle.
+Add the vanilla and immediately remove the upper utensil from the hot
+water. Beat the custard for three minutes. Keep in a very cold place
+until ready for use. Add the diced bananas and serve in glass dishes.
+
+(Do not dice the bananas until they are needed.)
+
+
+
+
+[Illustration: Blueberry Desserts]
+
+IV. BLUEBERRY DESSERTS
+
+
+=Blueberry Batter Pudding= (Four portions)
+
+(An old-fashioned favorite.)
+
+  Two cups blueberries
+  One-half cup sugar
+  One level teaspoon ground cinnamon
+  One and one-half cups flour
+  One-fourth level teaspoon salt
+  Three level teaspoons baking-powder
+  One-fourth cup sugar
+  One egg, well-beaten
+  Three-fourths cup milk
+
+Mix the blueberries, sugar and cinnamon, and place in a shallow
+buttered baking-dish. Mix and sift the flour, salt, baking-powder and
+sugar. Add the egg and milk and beat for three minutes. Pour over the
+blueberries. Bake in a moderate oven for twenty-five minutes.
+
+Serve warm with cream.
+
+
+=Blueberry Roll= (Four portions)
+
+(One of the things you probably ate from a willow-ware saucer “back at
+Grandmother’s.”)
+
+  One and one-half cups flour
+  Two level tablespoons sugar
+  Three teaspoons baking-powder
+  One-fourth level teaspoon salt
+  Three level tablespoons lard
+  One-half cup milk
+  One tablespoon egg
+  One cup blueberries. (If canned, drain before using.)
+  Three level tablespoons sugar
+  One-half level teaspoon ground cinnamon
+  Two level tablespoons butter
+
+Mix and sift the flour, sugar, baking-powder and salt. Cut in the
+lard and add the milk and egg. Stir with a knife until a soft dough
+is formed. Toss upon a floured board. Roll out to the thickness of
+two-thirds of an inch. Spread the blueberries mixed with the sugar and
+cinnamon, over the dough, being careful to have the berries an inch in
+from the outer edge of the dough. Dot the top with butter. Roll up like
+a jelly roll, press the edges together and place in a greased pan.
+
+Bake in a quick oven for fifteen minutes. Cut in one and a half-inch
+slices and serve with cream or Lemon Sauce.
+
+
+
+
+[Illustration: Cake Desserts]
+
+V. CAKE DESSERTS
+
+
+=Angel Dessert= (Six portions)
+
+(Delicious for luncheon or dinner.)
+
+  Six pieces angel-food cake
+  Six halves of peaches
+  Six marshmallows
+  Six strawberries
+  One cup whipped cream
+  Three level tablespoons sugar
+  One teaspoon vanilla
+
+Arrange the cake on serving plates and place half a peach on top of
+each piece. Mix the cream, sugar, vanilla, marshmallows cut in quarters
+and the strawberries. Pile some of this mixture on top each peach.
+Serve at once.
+
+
+=Lucie’s Boston Cream Pie= (Eight portions)
+
+(An attractive, rather hearty, “company” dessert.)
+
+
+The Filling
+
+  One cup sugar
+  One-eighth level teaspoon salt
+  One-third cup flour
+  Two cups milk
+  Two eggs, well-beaten
+  One teaspoon lemon extract
+  One teaspoon vanilla
+
+Mix the sugar, salt and flour in the upper part of the double boiler.
+Add the milk and cook over hot water until thick and creamy. Add the
+two eggs, well-beaten, and cook for three minutes. Add the flavorings
+and after stirring well, allow to cool.
+
+
+The Cake
+
+  Three egg yolks, well-beaten
+  Two tablespoons milk
+  One teaspoon lemon extract
+  One cup sugar
+  One-eighth teaspoon salt
+  One and one-half cups flour
+  One level teaspoon baking-powder
+
+Beat the egg yolks and milk together. Add the sugar slowly, beating
+constantly. Add the lemon extract. Add the dry ingredients which have
+been mixed and sifted. When well mixed pour into two cake pans lined
+with waxed paper. Bake in a moderate oven for twenty minutes.
+
+When cool, place the cooked filling between the layers and cut in
+squares. If round pans have been used, cut in wedge-shaped pieces.
+Serve with or without whipped cream.
+
+Round eight-inch cake pans are the best to use for this as it is not a
+large recipe. The batter should be two-thirds of an inch thick in the
+pan.
+
+
+Chocolate Cream Roll
+
+(Rich but very popular.)
+
+  Three eggs
+  One cup sugar
+  Three level tablespoons cocoa
+  One-eighth level teaspoon salt
+  One teaspoon vanilla
+  Two tablespoons melted fat
+  One cup flour
+  One level teaspoon baking-powder
+
+Beat the eggs, add the sugar, cocoa and salt and beat for two minutes.
+Add the vanilla and fat and beat for three minutes. Carefully fold in
+the flour and baking-powder which have been mixed and sifted. Spread
+upon a greased paper which has been placed on a flat pan. The batter
+should be spread to the thickness of one inch. Bake in a moderate oven
+for fifteen minutes. The cake should not be hard.
+
+Remove from the pan upon a wet cloth. Trim off one inch from each edge.
+Spread the nougat filling on top of the cake and roll up like a jelly
+roll. Roll in a cloth and let stand for half an hour. Remove the cloth,
+and cut with a wet knife into two-thirds-inch slices.
+
+
+Nougat Filling
+
+  One cup sugar
+  One-fourth cup corn syrup
+  One-half cup water
+  One egg white
+  One teaspoon vanilla
+  One-third cup nut-meats
+
+Cook, (without stirring), the sugar, corn syrup and water, until the
+mixture forms a hard ball when tested in cold water. Pour slowly over
+the stiffly-beaten egg white. Continue beating, add the nut-meats and
+beat until the mixture is cool and thick. Add the vanilla and spread on
+top of the roll.
+
+
+=Crumb Dessert= (Four portions)
+
+(Simple and delicious.)
+
+  Two cups stiffly-whipped cream
+  One-fourth cup sugar
+  Two teaspoons vanilla
+  One-eighth level teaspoon salt
+  One cup sponge-cake crumbs
+  One-half cup nut-meats
+  One cup diced marshmallows
+
+Mix the cream, sugar and vanilla. Beat for one minute. Add the salt,
+crumbs, nut-meats and marshmallows. Pile in sherbet cups and serve very
+cold.
+
+
+Bettina’s Best Gingerbread
+
+(This is one of Bettina’s favorites, but she has learned not to let it
+follow a heavy meal.)
+
+  One-half cup lard or lard substitute
+  One cup sugar
+  One-half cup sorghum or molasses
+  One egg
+  One cup milk
+  Two and one-half cups flour
+  One-fourth level teaspoon salt
+  Two level teaspoons ground cinnamon
+  One level teaspoon powdered ginger
+  One-fourth level teaspoon powdered cloves
+  One-fourth level teaspoon allspice
+  One level teaspoon baking-powder
+  One level teaspoon soda
+
+Cream the fat and sugar and add the sorghum, egg and milk. Mix well.
+Add all the dry ingredients, mixed and sifted. Beat the gingerbread for
+three minutes. Pour into a square cake pan lined with waxed paper. Bake
+on the bottom shelf of a moderately slow oven for thirty minutes. Cut
+in squares and serve with whipped cream.
+
+
+Ice Box Cake
+
+(Rich but oh, so good! If you are trying to reduce, turn the page.)
+
+  One-fourth cup water
+  One-half cup sugar
+  Two squares chocolate
+  Four egg yolks
+  One cup butter
+  One cup powdered sugar
+  One teaspoon vanilla
+  Four egg whites
+  Two dozen lady fingers
+
+Cook the water, sugar and chocolate together in a double boiler until
+the mixture is smooth. Add the beaten egg yolks. Cook for one minute,
+beating constantly. Cream the butter, and slowly add the powdered sugar
+and vanilla. Add to the cooled chocolate mixture. Beat the egg whites
+very stiff and add to the first mixture. Line a square cake pan with
+waxed paper. Arrange the lady fingers, split, around the sides and
+across the bottom. Add a layer of the cake mixture. Add another layer
+of the lady fingers and place the rest of the mixture on top. Set in an
+ice box for twenty-four hours. Unmold and serve in slices with whipped
+cream. It is delicious but very rich.
+
+
+Lady Baltimore Cake
+
+(Food with which any Eve may tempt any Adam. And he simply can’t
+resist.)
+
+  One cup sugar
+  One-half cup fat
+  One teaspoon vanilla
+  One-half teaspoon lemon extract
+  Two-thirds cup milk
+  Two and one-third cups flour
+  Three level teaspoons baking-powder
+  One-eighth level teaspoon salt
+  Three egg whites
+
+Cream the sugar and fat together and add the extracts and milk. Add
+the flour, baking-powder and salt, mixed and sifted together. Beat
+vigorously for three minutes. Add the egg whites, stiffly-beaten. Pour
+into two layer cake pans, the bottoms of which are fitted with waxed
+paper. Bake in a moderate oven for twenty minutes.
+
+When cool, spread the filling between and on top the cake layers.
+
+
+Lady Baltimore Filling
+
+  One cup sugar
+  One-half cup water
+  One egg white, stiffly beaten
+  One-third cup dates, chopped
+  One-half cup nut-meats chopped
+  One teaspoon lemon extract
+
+Cook together, without stirring, the sugar and water. When a thread
+spins when a portion is dripped from the spoon, carefully and slowly
+pour the syrup over the stiffly-beaten egg white. Beat constantly until
+the mixture thickens and gets cool. Add the rest of the ingredients.
+Mix well and spread on the cake.
+
+
+Sponge Cake a La Mode
+
+(A good dessert for a “company” luncheon.)
+
+  Six individual sponge cakes
+  One quart vanilla ice cream
+  Two cups Chocolate Ice Cream Sauce
+
+Remove the centers from the sponge cakes and add portions of ice cream.
+Serve the Chocolate Ice Cream Sauce over the ice cream.
+
+(See the Index for recipe for Chocolate Ice Cream Sauce.)
+
+
+Chocolate Torte
+
+(A popular but rather hearty dessert.)
+
+Bake a sponge cake in three round layers. Place the Mocha Filling
+between each layer and on the top.
+
+
+Filling
+
+  One-third cup fat
+  One cup powdered sugar
+  One teaspoon vanilla
+
+Cream the fat and add the sugar. Beat until creamy and stiff enough
+to stand alone, add the Custard Cream and the vanilla and spread
+on the cake. When the icing has set for one hour, cut in half-inch
+wedge-shaped pieces. Arrange, over-lapping, upon a tray and serve.
+
+
+Custard Cream
+
+  One level tablespoon sugar
+  Three level tablespoons flour
+  One-fourth level teaspoon salt
+  One cup milk
+  One square chocolate, melted
+  One egg yolk, well-beaten
+
+Mix the sugar, flour and salt in the upper part of the double boiler,
+add the milk and chocolate and cook until the Custard Cream is thick
+and creamy. Add the egg yolk and cook for one minute. Beat for one
+minute. Cool and add to the powdered sugar mixture.
+
+
+
+
+[Illustration: Cherry Desserts]
+
+VI. CHERRY DESSERTS
+
+
+=Cherry Cobbler= (Four portions)
+
+(One of Bettina’s “standbys” in cherry season.)
+
+  One and one-half cups flour
+  Three level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  Two level tablespoons sugar
+  Four level tablespoons lard
+  One egg, well-beaten
+  One-half cup milk
+  One cup seeded cherries
+
+Mix and sift the flour, baking-powder, salt and sugar. Cut in the fat
+with a knife. Add the egg, milk and cherries. Fill (half full) a square
+cake pan lined with waxed paper. Bake in a moderate oven for twenty
+minutes.
+
+Cut in squares and serve with Lemon Sauce. (See Index for Lemon Sauce.)
+
+[Illustration: Bettina’s Cherry Snow]
+
+
+=Cherry Pudding= (Four portions)
+
+(Simple, but satisfactory.)
+
+  One cup flour
+  One level teaspoon baking-powder
+  One-fourth level teaspoon salt
+  One-third cup sugar
+  One cup drained canned cherries
+  One-third cup milk
+  Two tablespoons melted fat
+
+Mix and sift the flour, baking-powder, salt and sugar. Add the
+cherries, milk and fat. Fill greased muffin pans half full. Bake in a
+moderate oven for twenty minutes. Serve warm with Lemon Sauce. (See
+Index for Recipe.)
+
+
+=Cherry Snow Pudding= (Four portions)
+
+(A light and attractive hot-weather dessert.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One cup boiling water or cherry juice, boiling
+  One-fourth cup lemon juice
+  One-half cup sugar
+  One cup cherries
+  Two egg whites, stiffly beaten
+
+Soak the gelatin in cold water for five minutes. Add the boiling water
+and stir until the gelatin is dissolved. Add the lemon juice and sugar
+and set in a cold place until the mixture hardens round the edges. Beat
+for three minutes. Add the cherries and stiffly-beaten egg whites. Beat
+for two minutes. Pile lightly in glass sherbet glasses. Set in a cold
+place for an hour or more.
+
+Serve with whipped cream.
+
+
+=Cherry Turnovers= (Four portions)
+
+(Another of Grandmother’s masterpieces.)
+
+  One cup flour
+  One level teaspoon baking-powder
+  One-eighth level teaspoon salt
+  Two level tablespoons lard
+  Three tablespoons cold water
+  One cup drained canned or fresh seeded cherries
+  One-third cup sugar
+  Two tablespoons water
+
+Mix and sift the flour, baking-powder and salt. Cut in the lard with a
+knife and add the cold water slowly, until dough stiff enough to roll
+is formed. More water may be needed. Roll out very thin on a floured
+board. Cut in four-inch squares.
+
+Cook the cherries, sugar and water until stiff. Cool and place portions
+of the cherry mixture on each square of dough. Fold over the dough
+cornerwise, making a three-cornered turnover. Press the edges together.
+
+Place on a greased baking-pan and bake in a quick oven for ten minutes.
+
+
+=Cherry Tarts= (Twelve)
+
+(Sue and Robin always beg for more, and Bob--hints.)
+
+  Two cups cherries, stemmed and pitted
+  One and one-fourth cups sugar
+  One and one-half cups flour
+  One-fourth level teaspoon salt
+  One-half cup lard
+  One-fourth cup cold water
+
+Cook the cherries and sugar together until a stiff mixture is formed.
+(About five minutes.) Mix and sift the flour and salt. Cut in the lard
+with a knife and add the cold water slowly until a stiff dough is
+formed. (More water may be needed.) Roll out very thin upon a floured
+board. Select doughnut and cooky cutters of the same diameters. Cut
+out twelve bits of dough with the doughnut cutter and twelve with the
+cooky cutter. On the circles of dough place portions of the cherry
+mixture. Fit the doughnut-shaped pieces of dough on top of the cherry
+mixtures. Pinch the edges together with a fork dipped in flour. Place
+one inch apart on a greased baking sheet and bake in a quick oven for
+ten minutes.
+
+
+=Steamed Cherry Pudding= (Eight portions)
+
+(Why not try this when you’re “putting up” cherries?)
+
+  One-fourth cup fat
+  One-half cup sugar
+  One-half cup milk
+  Two cups flour
+  One-fourth level teaspoon salt
+  Three level teaspoons baking-powder
+  Two egg whites, stiffly-beaten
+  One cup pitted, drained cherries. (Canned or fresh)
+
+Cream the fat and add the sugar. When well mixed, add the milk and all
+the dry ingredients, mixed and sifted. Beat for two minutes. Add the
+stiffly-beaten egg whites and the cherries. Fill a well-greased pudding
+mold half full. Cover and steam for one and one-half hours.
+
+If individual molds are used, thirty minutes is required for steaming.
+Unmold and serve with Cherry Sauce.
+
+
+=Cherry Sauce= (Eight portions)
+
+  Two-thirds cup sugar
+  Two level tablespoons flour
+  One-eighth level teaspoon salt
+  One cup cherry juice
+  One-third cup water
+  Two tablespoons lemon juice
+  One level teaspoon butter
+
+Mix the sugar, flour, and salt. Add the liquids and cook slowly,
+stirring constantly, until a creamy sauce is formed. Add the butter and
+serve.
+
+
+
+
+[Illustration: Cream Puffs and Eclairs]
+
+
+Cream Puffs
+
+(Few people realize how easily cream puffs may be made at home. Follow
+the directions carefully and you are sure to succeed.)
+
+  One-half cup butter
+  One cup boiling water
+  One-fourth level teaspoon salt
+  One cup flour
+  Four eggs
+
+Place the butter, water and salt in a small pan over the fire. When
+the mixture boils, remove the pan from the stove. Add the flour all at
+once. Beat vigorously for three minutes. Add the eggs one at a time and
+unbeaten, and beat for three minutes after each egg is added.
+
+Drop from the end of a spoon onto a greased baking pan. Space three
+inches. Bake in a moderately hot oven for thirty minutes.
+
+Make a slit in the side of each puff and fill with Cream Filling.
+
+
+Cream Filling for Eclairs or Cream Puffs
+
+  Two-thirds cup sugar
+  One-third cup flour
+  One-eighth level teaspoon salt
+  Two cups milk
+  Two eggs
+  One teaspoon vanilla
+  One teaspoon lemon extract
+
+Mix the sugar, flour and salt in the upper part of a double boiler. Add
+the milk and cook for fifteen minutes, or until the filling is creamy.
+
+Add the eggs, well beaten, and cook for two minutes. Add the extracts
+and beat well. Cool and fill eclairs or cream puffs with the filling.
+
+
+Mocha Cream Puffs
+
+(A delicious variation of this Cream Puff recipe.)
+
+For the shells, follow the recipe for plain Cream Puffs. Use with Mocha
+Filling.
+
+
+Mocha Filling
+
+  One-half cup sugar
+  One-third cup flour
+  One-eighth level teaspoon salt
+  One and three-fourths cups strong coffee
+  Two eggs, well-beaten
+  One teaspoon vanilla
+
+Mix the sugar, flour and salt in the upper part of a double boiler.
+Add the coffee and cook until the mixture is thick and creamy. (About
+fifteen minutes.) Add the eggs and cook for two minutes. Add the
+vanilla. Cool and use as filling for Eclairs or Cream Puffs.
+
+
+Cream Puffs With Cocoanut Cream Filling
+
+(If properly made, this dessert will “melt in your mouth.”)
+
+For shells, use the recipe for plain Cream Puffs. Add the Cocoanut
+Cream Filling.
+
+
+Cocoanut Cream Filling
+
+  One-half cup sugar
+  One-third cup flour
+  One-eighth level teaspoon salt
+  One and three-fourths cups milk
+  Two egg yolks
+  One-third cup cocoanut
+  One teaspoon vanilla
+  One-half teaspoon lemon extract
+
+Mix the sugar, flour and salt in the upper part of a double boiler. Add
+the milk and cook slowly for fifteen minutes. Add the egg yolks and
+cocoanut and cook for three minutes. Add the extracts and when cool
+fill the cream puffs. Sprinkle powdered sugar over the tops.
+
+
+Chocolate Eclairs
+
+(A universal favorite.)
+
+  Cream Puff Mixture. (See Cream Puff recipe)
+  Chocolate Filling. (See Custard Cream recipe under Chocolate Torte)
+  Three tablespoons boiling water
+  One teaspoon vanilla
+  One-eighth level teaspoon salt
+  Three-fourths cup sifted powdered sugar
+
+Shape the cream puff mixture into long eclairs, four inches by one inch
+wide. Place four inches apart in a greased pan. Bake in a hot oven
+for thirty minutes. Make small incisions in the sides and insert the
+Chocolate Filling.
+
+Mix the boiling water, vanilla and salt, add the powdered sugar slowly
+until a soft creamy icing is formed. Spread over the top of the eclairs.
+
+
+
+
+[Illustration: Custards]
+
+
+=Baked Custard= (Four portions)
+
+(A wholesome recipe that every mother ought to know.)
+
+  One-fourth level teaspoon salt
+  Three cups milk
+  One and one-half teaspoons vanilla
+  One-eighth level teaspoon grated nutmeg
+  Three eggs, well-beaten
+  One-third cup sugar
+
+Beat the eggs, and add the sugar, salt, milk and vanilla. Beat for one
+minute. Pour into moistened custard cups and sprinkle the nutmeg over
+the top. Set in a pan of hot water and bake in a slow oven for about
+forty minutes, or until a silver knife inserted will come out clean.
+The custard should shake a little in the center as it will become
+harder when cool. (The oven must be slow for making a good custard.
+Serve with or without cream in the dishes in which baked.)
+
+
+=Boiled Custard= (Four portions)
+
+(Simple to make and a general favorite.)
+
+  Two whole eggs or four egg yolks
+  One-eighth level teaspoon salt
+  Four level tablespoons sugar
+  One level teaspoon flour
+  Two cups milk
+  One-half teaspoon vanilla
+  One-half teaspoon lemon extract
+
+Beat the eggs, add the salt, sugar and flour. Add the milk and extracts
+and beat for one minute. Cook in a double boiler until the mixture will
+coat a silver spoon. Serve very cold.
+
+
+=Caramel Custard= (Four portions)
+
+(Many people who don’t like custards, do like this simple dessert.)
+
+  One-half cup sugar
+  One-third cup water
+  Three eggs
+  One-fourth level teaspoon salt
+  Three cups milk
+  One teaspoon vanilla
+
+Place the sugar in a frying pan and heat slowly, stirring constantly
+until a light brown syrup is formed. Add the water and boil for two
+minutes. Cool. Beat the eggs, add the salt, milk, vanilla and caramel
+mixture. Beat for one minute. Pour into buttered custard cups. Bake in
+a pan of hot water in a moderate oven for thirty minutes. Let stand
+until cool and then set in a very cold place for an hour or more. Serve
+with cream or alone.
+
+
+=Cocoanut Custard Pudding= (Four portions)
+
+(Sue and Robin always welcome this old friend.)
+
+  Three eggs
+  One-eighth level teaspoon salt
+  One-fourth cup sugar
+  Two level teaspoons flour
+  Two cups milk
+  One-fourth cup shredded cocoanut
+  One teaspoon vanilla
+  One-half teaspoon lemon extract
+
+Beat the eggs, add the salt, sugar and flour. Add the milk and beat for
+one minute more. Cook slowly in a double boiler until the mixture will
+coat a silver spoon when tested. Add the cocoanut and flavorings. Beat
+for two minutes. Pour in glass serving dishes. Serve very cold.
+
+
+=Custard Float= (Four portions)
+
+(A good way to use up your dry cake-crumbs and at the same time make a
+delicious dessert.)
+
+  One cup dry cake crumbs
+  One and one-half cups milk
+  Three level tablespoons sugar
+  Two egg yolks, well-beaten
+  One-eighth level teaspoon salt
+  One teaspoon vanilla
+  Two egg whites, stiffly-beaten
+  Three level tablespoons sugar
+  One-third cup nut-meats
+
+Soak the cake crumbs in the milk for ten minutes. Add the sugar, egg
+yolks, salt and vanilla. Pour into a buttered baking dish. Bake in a
+moderate oven for fifteen minutes. Beat the egg whites very stiff, add
+the sugar and beat for one minute more. Pile on top of the pudding.
+Sprinkle the nut-meats over the top. Bake in a slow oven for ten
+minutes more. Serve cold.
+
+
+=Floating Island= (Four portions)
+
+(An old-time favorite.)
+
+  Three egg yolks
+  One level teaspoon flour
+  One-eighth level teaspoon salt
+  One-fourth cup sugar
+  Two and one-half cups milk
+  One teaspoon vanilla
+
+Beat the egg yolks in the upper part of the double boiler. Add the
+flour, salt and sugar, well-mixed. Add the milk and cook until the
+mixture will coat a silver spoon. Add the vanilla and beat for two
+minutes. Pour into a serving dish, add the Baked Meringues and serve
+very cold.
+
+
+Baked Meringues for Floating Island
+
+  Three egg whites
+  Four level tablespoons sugar
+  One teaspoon vanilla
+
+Beat the egg whites stiff, add the sugar and vanilla and beat for one
+minute. Drop from a spoon into a pan of hot water. Set in a moderate
+oven for twenty minutes. Slip on top of the custard.
+
+
+=Maple Custard= (Four portions)
+
+(When eggs and maple syrup are plentiful, try this. It is good and
+wholesome.)
+
+  Three eggs, well-beaten
+  One-half cup maple syrup
+  One-third cup sugar
+  One-fourth level teaspoon salt
+  One teaspoon vanilla
+  Two cups milk
+
+Beat the eggs, add the maple syrup, sugar, salt, vanilla, and milk.
+Beat for two minutes with a Dover egg beater. Pour into buttered
+custard cups. Set in a pan of hot water. Bake in a moderate oven for
+thirty minutes. Serve very cold.
+
+
+
+
+[Illustration: Frozen Desserts]
+
+
+I. ICE CREAMS
+
+
+=Plain Vanilla Ice Cream= (Two quarts--Twelve portions)
+
+(A dish that every housewife ought to know how to make well.)
+
+  Three pints cream
+  One cup sugar
+  One tablespoon vanilla
+
+Mix the cream, sugar and vanilla. Let stand for five minutes to
+dissolve the sugar. Pour into a well sterilized freezer, which should
+never be more than three-fourths full. Place in the ice cream freezer
+bucket and fasten the top tightly in place. Mix three parts of chopped
+ice to each part of coarse salt. Pack this about and over the ice cream
+can.
+
+Freeze slowly and evenly until the mixture becomes stiffer. (When crank
+is harder to turn). Turn quickly to produce smooth, fine-grained ice
+cream. Add more ice when necessary. When the handle becomes very hard
+to turn and the water is running freely from the hole on the side of
+the outside tub, the cream is frozen.
+
+[Illustration: Ice Cream with Chop Suey Sauce]
+
+Tip the can and drain off the water. Remove the top and carefully wipe
+off the top of the can. Then remove the lid of the can holding the
+cream. Remove the dasher and carefully scrape off all the cream. With
+a long spoon, scrape off the cream from the side of the can and smooth
+it around the can. Place a waxed paper or cloth over the top and add
+the lid. Pack tightly with ice, using four parts to one part of coarse
+salt. Let stand for two hours or more to “ripen.” After using, the
+cream remaining may be repacked, the water drained off, and the freezer
+stored in a cool place. In repacking, use the same proportions of ice
+and salt. Have at least four inches of the ice mixture on top of the
+packed can and then cover with a sack or an old piece of carpet.
+
+
+=Banana Ice Cream= (Twelve portions)
+
+(For any one who likes bananas.)
+
+  One and one-half cups diced bananas
+  Two tablespoons lemon juice
+  One-half cup sugar
+  One cup milk
+  Two cups cream
+  One-fourth cup sugar
+  One tablespoon vanilla
+  One-fourth level teaspoon salt
+
+Force the bananas through a coarse-meshed sieve, add the lemon juice
+and one-half cup sugar. Mix the milk, cream, one-fourth cup sugar,
+vanilla and salt, and freeze until “mushy.” Add the banana mixture and
+continue freezing until very stiff.
+
+Pack and let “ripen” for two hours.
+
+
+=Caramel Ice Cream= (Eight portions)
+
+(Easy to make and really delicious.)
+
+  One-half cup sugar
+  One-half cup water
+  One cup milk
+  Three cups cream
+  One-half cup sugar
+  One tablespoon vanilla
+
+Place the sugar in a frying pan. Cook slowly, stirring constantly until
+it is all melted and has become a light brown color. Add the water and
+boil for three minutes. Cool, and add all the rest of the ingredients.
+
+Freeze and pack in the usual way. (See Vanilla Ice Cream.)
+
+
+=Chocolate Ice Cream= (Twelve portions)
+
+(Robin’s favorite dessert.)
+
+  One and one-half cups water
+  One and one-half cups sugar
+  Three squares chocolate or six level tablespoons cocoa
+  One cup milk
+  Three cups cream
+  One tablespoon vanilla
+
+Cook the water, sugar and chocolate together until creamy, stirring
+frequently. Cool, add the rest of the ingredients and freeze until
+stiff. Remove the dasher and pack for “ripening.” (See directions under
+Vanilla Ice Cream.)
+
+
+=Maple Ice Cream= (Ten portions)
+
+(A delightful “company” ice cream.)
+
+  Two eggs, well-beaten
+  Two cups milk
+  Three-fourths cup maple syrup
+  One-fourth cup sugar
+  One-eighth level teaspoon grated nutmeg
+  One-fourth level teaspoon salt
+  One and one-half teaspoons vanilla
+
+Place the eggs in the double boiler, and add the milk, syrup, sugar,
+nutmeg and salt. Cook very slowly until the mixture coats a silver
+spoon. Remove immediately from the fire. Beat until cool, add the
+vanilla and cream, and pour into a well-sterilized freezer. Freeze
+until stiff, using three parts of chopped ice to one part of coarse
+salt.
+
+Pack and let “ripen” for two hours. In this packing use two parts of
+ice to one part of salt.
+
+
+=Mocha Ice Cream= (Twelve portions)
+
+(If you like the coffee flavor, you will like this. It is delicious
+topped with a little whipped cream.)
+
+  One-half cup ground coffee
+  One cup boiling water
+  One cup milk
+  Four cups cream
+  One cup sugar
+  Two teaspoons vanilla
+
+Boil the coffee and water together for five minutes. Strain and cool.
+Add the rest of the ingredients and pour into a cooled, well-scalded
+freezer. Freeze, and remove the dasher. Pack and allow to “ripen” for
+two hours. (See directions for making Vanilla Ice Cream.)
+
+
+=New York Ice Cream= (Eight portions)
+
+(A custard ice cream that many people prefer to the plain vanilla
+variety.)
+
+  Two eggs
+  Three cups cream
+  One-half cup sugar
+  One-fourth level teaspoon salt
+  Two teaspoons vanilla
+
+Beat the eggs and add the cream and sugar. Cook in a double boiler
+until a portion coats a silver spoon. Cool and add the salt and
+vanilla. Freeze until stiff. (For freezing directions, see Vanilla Ice
+Cream.)
+
+
+=Peach Ice Cream= (Ten portions)
+
+(One of the delights of the peach season.)
+
+  One and one-half pints cream
+  Two-thirds cup sugar
+  One tablespoon vanilla
+  Four cups peeled peaches
+  Two-thirds cup sugar
+
+Mash the peaches and add two-thirds cup of sugar. Let stand for fifteen
+minutes or more. Mix the cream, sugar and vanilla. Pour into a cooled,
+sterilized freezer and freeze until partially hard, or of a “mushy”
+consistency. Add the peaches and sugar and freeze until very hard.
+
+Pack by using four parts of chopped ice to one of coarse salt. Three
+cups of ice to one of salt is required for the freezing.
+
+
+=Peppermint Ice Cream= (Twelve portions)
+
+(Unusual, but very good.)
+
+  Nine long sticks red and white peppermint candy
+  One cup milk
+  Three pints cream
+  One-fourth cup sugar
+
+Place the stick candy, broken into small portions, with the milk in a
+double boiler and let remain until the candy is dissolved. Cool and add
+the rest of the ingredients. Freeze and let “ripen.” (For directions
+for freezing, see Vanilla Ice Cream.)
+
+
+=Red Raspberry Ice Cream= (Eight portions)
+
+(Really delicious in the raspberry season.)
+
+  Two cups red raspberries (either canned or fresh)
+  One-half cup sugar
+  One-half cup milk
+  Two cups cream
+  One-third cup sugar
+  One teaspoon vanilla
+
+Wash and crush the raspberries, add the one-half cup sugar and let
+stand for ten minutes. Add the rest of the ingredients and freeze until
+very stiff. Pack and let “ripen.” (For directions as to freezing, see
+Vanilla Ice Cream.)
+
+
+=Strawberry Ice Cream= (Ten portions)
+
+(Bob’s favorite frozen dessert. When made with fresh strawberries,
+nothing is better.)
+
+  One quart crushed strawberries
+  One cup sugar
+  One quart cream
+  One cup sugar
+  One tablespoon vanilla
+
+Wash and hull the berries, crush well, and add one cup of sugar. Let
+stand for thirty minutes or more. Mix the cream, one cup of sugar and
+the vanilla. Pour into a cold freezer, which has been well-scalded
+before cooling. Freeze to a “mushy” consistency, add the strawberry
+mixture and freeze till stiff. Remove the dasher and pack with a salt
+and ice mixture. (See Vanilla Ice Cream.) Let stand for two hours to
+“ripen.”
+
+Fruit ice creams will not freeze as hard as plain vanilla ice cream and
+should be allowed to “ripen” and harden.
+
+
+II. ICES
+
+
+=Cranberry Ices= (Six portions)
+
+(One of the commonest and best of the ices.)
+
+  One quart cranberries
+  Two cups water
+  Two cups sugar
+  One-half cup lemon juice
+
+Look over the cranberries and wash carefully. Add the water, cover
+with a lid and cook until the berries are tender. (About ten minutes.)
+Strain, add the sugar, and cook until it is thoroughly dissolved. Cool
+and add the strained lemon juice. Freeze until stiff. (For freezing
+directions, see Orange Ice.)
+
+
+=Currant Ice= (Eight portions)
+
+(Simple and very good.)
+
+  One cup sugar
+  Three cups water
+  One-fourth cup lemon juice
+  One and one-half cups currant juice
+
+Boil the sugar and water together for five minutes. Cool and add the
+rest of the ingredients. Pour into a cool, well-scalded freezer and
+freeze until stiff.
+
+
+=Fruit Peach Ice= (Two quarts--Twelve portions.)
+
+(Delicious in the peach season.)
+
+  Two cups crushed peaches, fresh or canned
+  Two cups sugar
+  Two cups water
+  One cup orange juice
+  One-half cup lemon juice
+
+Mix the peach pulp and sugar and let stand for fifteen minutes. Add all
+the rest of the ingredients and pour into a cooled, well-sterilized
+freezer. Freeze until stiff, drain off all the water and remove the
+dasher from the freezer. Carefully repack and allow to stand for one
+hour. (For directions for freezing ices, see the recipe for Orange Ice.)
+
+
+=Ginger Ice= (Eight portions)
+
+(If you like ginger, you will like this dessert.)
+
+  One cup sugar
+  Three cups water
+  One-third cup orange juice
+  One-fourth cup lemon juice
+  One-fourth pound Canton Ginger cut in very small pieces
+
+Boil the sugar and water together for five minutes. Cool and add the
+rest of the ingredients. Pour into a cooled, well-scalded freezer and
+freeze until stiff.
+
+
+=Grape Juice Ice= (Eight portions)
+
+(One of Bettina’s favorites.)
+
+  Three cups water
+  One and one-half cups sugar
+  One-fourth cup lemon juice
+  One and one-half cups grape juice
+
+Boil the water and sugar together for five minutes. Cool, add the rest
+of the ingredients, and freeze.
+
+
+=Lemon Ice= (Twelve portions)
+
+(A stand-by of many households.)
+
+  Two cups sugar
+  Five cups water
+  Two cups lemon juice
+
+Boil the sugar and water together for three minutes, cool and add the
+lemon juice. Pour into a well-sterilized freezer. Pack with three parts
+of ice to one of coarse salt. Let stand for five minutes. Freeze until
+stiff.
+
+Drain off water and repack, adding four parts of ice to one of salt.
+Let stand one hour and serve. Letting the mixture stand for five
+minutes before starting to freeze it, makes it freeze more quickly.
+
+
+=Mint Ice= (Ten portions)
+
+(It looks, and is, appetizing.)
+
+  Two cups sugar
+  Four cups water
+  One-half cup finely chopped mint leaves
+  One-third cup lemon juice
+
+Boil the sugar and water together for seven minutes. Cool, add the rest
+of the ingredients and pour into a cooled, well-scalded freezer. Freeze
+until stiff.
+
+
+=Orange Ice= (Ten portions)
+
+(A good dessert with which to end a hearty dinner.)
+
+  Two cups sugar
+  Four cups water
+  Two cups orange juice
+  One-third cup lemon juice
+  Two level tablespoons grated orange rind
+  One-fourth level teaspoon salt
+
+Boil the sugar and water together for five minutes. Cool, and add the
+rest of the ingredients. Pour into a cooled, well-scalded freezer,
+filling not more than two-thirds full. Pack with three parts of ice to
+one of coarse salt. Turn the crank of the freezer steadily and slowly
+for ten minutes. Increase the speed and turn until moving becomes
+difficult. Drain off the water through the hole in the side of the
+freezer. Remove the top and carefully wipe off the top of the can.
+Remove the lid and lift out the dasher, scraping off all the ice.
+
+Place a waxed paper or cloth on top of the can and firmly replace the
+lid. Mix three parts of chopped ice with one part of coarse salt, and
+pack the freezer. Have three inches of the ice mixture on top of the
+can. Cover with a sack or an old piece of carpet.
+
+Ice may be served as soon as frozen or it may be packed and kept for
+three or four hours. It cannot be kept much longer.
+
+
+=Pineapple Ice= (Six portions)
+
+(Light and popular.)
+
+  One cup grated pineapple
+  One-third cup lemon juice
+  One cup sugar
+  One cup water
+
+Boil the sugar and water together for five minutes. Cool and add the
+rest of the ingredients. Pour into a sterilized freezer. Add one part
+of coarse salt to every three parts of chopped ice. Freeze until stiff.
+
+(For directions for freezing, see Orange Ice.)
+
+
+=Summer Ice= (Eight portions)
+
+(Most acceptable in hot weather.)
+
+  One and one-half cups sugar
+  Two cups water
+  One cup lemon juice
+  One cup crushed raspberries
+  One egg white, stiffly beaten
+
+Boil the sugar and water together for two minutes, cool, and add the
+lemon juice. Freeze until a “mushy” consistency. Add the berries and
+the egg white, and freeze until very stiff.
+
+
+III. SHERBETS
+
+
+=Apricot Sherbet= (Eight portions)
+
+  One and one-third cups sugar
+  Three cups water
+  Two cups apricot pulp, fresh or canned
+  One-third cup lemon juice
+  Two egg whites
+
+Boil the sugar and water together for five minutes. Cool and add the
+apricot pulp and lemon juice. Pour into a cooled, well-scalded freezer
+and freeze until “mushy.” Add the stiffly-beaten egg whites and
+continue freezing until stiff.
+
+
+=Fruit Sherbet= (Twelve portions)
+
+  Two cups sugar
+  Four cups of water, or two cups of fruit juices and two cups of water
+  One cup grated pineapple
+  One-half cup seeded cherries
+  One cup orange juice
+  One-third cup lemon juice
+  Three egg whites
+
+Boil the sugar and water together for five minutes. Cool. Add the
+pineapple, cherries, orange juice, and lemon juice, and freeze until
+“mushy.” Add the stiffly-beaten egg whites and continue freezing until
+very stiff.
+
+
+=Grape Milk Sherbet= (Eight portions)
+
+  One and one-half cups sugar
+  One-third cup lemon juice
+  Two cups grape juice
+  Two cups milk
+
+Mix the sugar, lemon juice and grape juice, and let stand for ten
+minutes. Slowly add the milk and pour into a cooled, well-scalded
+freezer. Freeze until very stiff.
+
+
+=Lemon Milk Sherbet= (Eight portions)
+
+  One-half cup lemon juice
+  One and one-half cups sugar
+  Two level teaspoons grated lemon rind
+  Three and one-half cups milk
+
+Mix the lemon juice, sugar and grated rind, and let stand for ten
+minutes. Slowly add the milk and pour into a cooled, well-scalded
+freezer. Freeze until very stiff.
+
+
+=Orange Milk Sherbet= (Ten portions)
+
+  One cup orange juice
+  One-half cup lemon juice
+  One and one-half cups sugar
+  One quart milk
+  One level tablespoon grated orange rind
+
+Mix the orange and lemon juices and add the sugar. Let stand for ten
+minutes. Gradually add the milk and the grated rind. Pour into a
+cooled, scalded freezer.
+
+Freeze very stiff. Serve at once, or pack in three parts of ice to one
+part of salt and let stand for an hour or more.
+
+NOTE: Wash the orange, and grate while still whole.
+
+
+=Peach Sherbet= (Ten portions)
+
+  Two cups sugar
+  One-half cup lemon juice
+  Three cups pulp of fresh or canned peaches
+  Four cups milk
+
+Mix the sugar, lemon juice and peach pulp and let stand for ten
+minutes. Slowly add the milk. Pour into a cooled, well-scalded freezer
+and freeze until very stiff.
+
+
+Pineapple Sherbet
+
+  Two cups sugar
+  Two cups water
+  One cup lemon juice
+  One cup grated pineapple
+  Two cups water
+  Two egg whites
+
+Boil the sugar and water together for three minutes, cool and add the
+lemon juice, pineapple and water. Pour into a sterilized freezer and
+freeze until “mushy.” Add the egg whites, stiffly-beaten. Freeze until
+very stiff.
+
+
+=Red Raspberry Sherbet= (Eight portions)
+
+  One and one-fourth cups sugar
+  Two cups water, or half fruit juice and water
+  Two cups fresh or canned red raspberries
+  One-fourth cup lemon juice
+  Two egg whites
+
+Boil the sugar and water together for five minutes. Cool, add the
+raspberries, crushed, and the lemon juice, and freeze until “mushy.”
+Add the egg whites, stiffly-beaten, and freeze until stiff.
+
+
+=Strawberry Sherbet= (Eight portions)
+
+  One and one-third cups sugar
+  Three cups water
+  Two cups crushed strawberries
+  One teaspoon vanilla
+  Two egg whites
+
+Boil the sugar and water together for five minutes. Cool, add the
+crushed strawberries and vanilla, and freeze until “mushy.” Add the
+egg whites, stiffly-beaten, and freeze until very stiff.
+
+
+=“Three of a Kind” Sherbet= (Twelve portions)
+
+  Grated rind of one orange
+  Juice of three oranges
+  Juice of three lemons
+  Mashed pulp of three bananas
+  Three cups sugar
+  Three cups water
+  Three egg whites
+
+Wash the oranges and grate the rind of one. Mix the grated rind with
+the juices of the oranges and lemons. Combine with the bananas which
+have been forced through a sieve. Add the sugar and let stand for five
+minutes. Add the water and freeze until “mushy.” Add the stiffly-beaten
+egg whites and freeze very stiff.
+
+
+IV. PARFAITS
+
+
+=Maple Parfait= (Six portions)
+
+  One cup maple syrup
+  Four egg yolks, well-beaten
+  One teaspoon vanilla
+  One-eighth level teaspoon salt
+  Two cups stiffly-beaten cream
+
+Heat the maple syrup, and pour slowly over the egg yolks. Beat for one
+minute. Cook slowly for a short time over hot water, until the mixture
+coats a silver spoon. Be very careful not to over-cook this mixture or
+it will curdle. Beat until cool and add the salt and vanilla. Chill by
+keeping in a very cold place for ten minutes. Add the stiffly-beaten
+cream, and fill a moistened ice cream mold two-thirds full. Place a
+heavy piece of waxed paper over the top of the mold. Fix the lid firmly
+on top. Pack in equal parts of chopped ice and coarse salt, having six
+inches of this mixture surrounding the mold. Leave for several hours.
+Remove from the ice mixture and rinse off the mold with cold water.
+Wrap a warm cloth about the mold for one minute. Turn the parfait out
+onto a chilled platter.
+
+
+=Bettina’s Parfait= (Eight portions)
+
+  One and one-half cups sugar
+  Two-thirds cup water
+  Three egg whites
+  One teaspoon vanilla
+  One-half cup chopped nut-meats
+  One-half cup candied cherries
+  Three cups stiffly-beaten whipped cream
+
+Mix the sugar and water and boil without stirring until the mixture
+spins a thread when dropped from the spoon. Very slowly pour onto the
+stiffly-beaten egg whites. Beat steadily until the mixture is cold, add
+the vanilla, nut-meats and cherries and set in a cold place for fifteen
+minutes.
+
+Add the stiffly-whipped cream. Fill an ice cream mold, moistened with
+cold water. Place a piece of waxed paper on top of the mixture and
+add the lid. Be sure to have at least one inch of the paper extending
+outside the lid. This will keep salty water from entering the mold.
+
+Pack in equal parts of coarse salt and chopped ice. Have eight inches
+of the ice mixture surrounding the mold. Let stand for four hours.
+Unmold by wrapping a hot cloth around the mold for one minute. Serve on
+a cold platter.
+
+
+V. MOUSSES
+
+
+=Maple Mousse= (Eight portions)
+
+(An attractive dessert for a rather elaborate luncheon.)
+
+  One cup maple syrup
+  One-eighth level teaspoon salt
+  Three cups stiffly-whipped cream
+  One teaspoon vanilla
+
+Mix all the ingredients and pour into a moistened mold. Fill to
+overflowing. Pack in equal parts of coarse salt and ice. Have six
+inches of the ice mixture above, below, and around the Mousse. Let
+stand for five hours. Unmold upon a flat dish and serve.
+
+
+=Peach Mousse= (Six portions)
+
+(An unusual recipe that women nearly always like.)
+
+  One level teaspoon granulated gelatin
+  Three tablespoons cold water
+  One cup peeled, seeded, crushed peaches
+  One tablespoon lemon juice
+  Three-fourths cup sugar
+  Two cups stiffly-beaten cream
+
+Soak the gelatin in the cold water for three minutes. Dissolve by
+placing over hot water for about five minutes. Add the peach pulp,
+lemon juice and sugar. Set in a cold place for ten minutes. Add the
+stiffly-beaten cream.
+
+Fill a moistened ice cream mold very full. Add a heavy sheet of waxed
+paper and place the lid tightly in place. Pack for four hours in equal
+parts of coarse salt and chopped ice. Six inches of the ice mixture
+must entirely surround the filled mold. The Mousse will easily unmold
+if a warm cloth is held around the mold for one minute. Serve at once.
+
+
+=Strawberry Mousse= (Six portions)
+
+(Another good “strawberry season” dessert.)
+
+  One cup crushed strawberries
+  One teaspoon lemon juice
+  One-fourth level teaspoon salt
+  Three-fourths cup sugar
+  Two cups stiffly-whipped cream
+
+Crush the strawberries after they have been washed and hulled. Add the
+lemon juice, salt and sugar, mix well, and let stand in a very cold
+place for ten minutes. Add the stiffly-beaten whipped cream.
+
+Pour into an ice cream mold, which has been moistened with cold water.
+Have the mold full to overflowing. Fit the lid tightly in place over
+a piece of waxed paper. Pack in equal parts of salt and ice, and let
+stand for four hours. The ice mixture should extend at least four
+inches under, above, and around the mold. To unmold, slip the mold in
+hot water for a second and turn out onto a chilled platter.
+
+
+VI. SAUCES FOR ICE CREAMS
+
+
+=Cherry Sauce= (Eight portions)
+
+(Ways to vary and “dress up”--to “partify,” as Sue calls it--plain
+Vanilla Ice Cream.)
+
+  One-half cup sugar
+  Two level tablespoons flour
+  One-fourth level teaspoon salt
+  One cup cherries, fresh or canned
+  One cup water or cherry juice
+
+Mix the sugar, flour and salt thoroughly. Add the cherries and water
+and cook slowly for four minutes, stirring constantly. Serve cold on
+ice cream.
+
+
+=Chocolate Sauce= (Four portions)
+
+  One level tablespoon flour
+  One-half cup sugar
+  One-eighth level teaspoon salt
+  One square chocolate
+  One cup water
+  One-half teaspoon vanilla
+
+Mix the flour, sugar and salt. Add the chocolate and water and cook
+slowly, stirring constantly, until the mixture is thick and creamy. Add
+the vanilla and beat for one minute. Serve cold or hot on ice cream.
+
+
+=Chop Suey Sauce for Ice Cream= (Eight portions)
+
+  One-half cup chopped raisins
+  One-half cup chopped figs
+  One-half cup sugar
+  One cup water
+  One-half cup nut-meats, cut fine
+
+Mix the raisins, figs, sugar and water. Cook slowly for ten minutes.
+Add the nuts and serve cold over ice cream.
+
+
+=Bittersweet Chocolate Sauce= (Six portions)
+
+  One cup sugar
+  One level tablespoon cornstarch
+  One-eighth level teaspoon salt
+  Three squares chocolate, cut fine
+  One cup water
+  One teaspoon vanilla
+
+Mix the sugar, cornstarch and salt. Add the chocolate and water. Cook
+until creamy. (About five minutes.) Add the vanilla. Serve hot or cold
+on ice cream.
+
+
+=Butterscotch Sauce= (Six portions)
+
+  One cup brown sugar
+  One-half cup corn syrup
+  Two level tablespoons butter
+
+Mix the brown sugar, corn syrup and butter. Cook slowly until a soft
+ball is formed when a portion is dropped in cold water. Serve hot over
+ice cream.
+
+
+=Bettina’s Butterscotch Sauce= (Six portions)
+
+  One cup brown sugar
+  Four level tablespoons butter
+  One tablespoon vinegar
+  One-half cup cold water
+  One-eighth level teaspoon salt
+  One-half teaspoon vanilla
+
+Mix and cook the sugar, butter, vinegar, water and salt, stirring
+frequently until a portion will form a soft ball in cold water. Add
+the vanilla and serve over ice cream. (This sauce may be kept and
+reheated just before serving.)
+
+
+=Caramel Sauce= (Eight portions)
+
+  One cup sugar
+  One cup water
+  One level tablespoon flour
+  One level tablespoon butter
+  One-eighth level teaspoon salt
+  One-half teaspoon vanilla
+
+Place the sugar in a frying pan. Heat slowly, stirring with a wooden
+spoon, until a light brown syrup is formed. Add the water and boil for
+one minute. Mix the flour, butter and salt, and add to the hot syrup.
+Stir constantly for one minute. Serve hot or cold on ice cream.
+
+
+=Bettina’s Hot Caramel Sauce= (Eight portions)
+
+  One cup sugar
+  One-half cup brown sugar
+  One level tablespoon cornstarch
+  One-eighth level teaspoon salt
+  One and one-fourth cups water
+  One level teaspoon butter
+  One-half teaspoon vanilla
+
+Mix the sugar, brown sugar, cornstarch and salt. Add the water and cook
+slowly for four minutes. Add the butter and vanilla. Serve hot on ice
+cream.
+
+
+=Fig Sauce for Ice Cream= (Six portions)
+
+  One cup figs
+  One-half cup sugar
+  One cup water
+  One-half teaspoon lemon extract
+
+Cook the figs, sugar and water together slowly for ten minutes. Add the
+lemon extract and serve cold on ice cream.
+
+
+=Hot Fudge Sauce= (Six portions)
+
+  One and one-half cups light brown sugar
+  Two squares chocolate
+  One cup milk
+  One level tablespoon butter
+  One teaspoon vanilla
+
+Boil the sugar, chocolate, milk and butter together until a soft ball
+forms when a portion is tested in cold water. Add the vanilla and serve
+hot over vanilla ice cream.
+
+
+=Maple Sauce= (Eight portions)
+
+  One-fourth cup sugar
+  Two level tablespoons flour
+  One-eighth level teaspoon salt
+  One cup maple syrup
+  One-fourth cup water
+  One-half teaspoon vanilla
+
+Mix the sugar, flour, and salt. When well blended, add the maple syrup
+and water. Cook slowly for two minutes, stirring constantly. Add the
+vanilla. Serve hot or cold over ice cream.
+
+
+=Maple Nut Sauce= (Eight portions)
+
+  Three level tablespoons sugar
+  One level tablespoon cornstarch
+  One-eighth level teaspoon salt
+  One-fourth cup water
+  Three-fourths cup maple syrup
+  One-third cup Pecan meats
+  One-half teaspoon vanilla
+
+Mix the sugar, cornstarch and salt. Add the water and maple syrup and
+cook slowly for three minutes, stirring constantly. Add the nut-meats
+and vanilla. Serve hot or cold over ice cream.
+
+
+=Bettina’s Marshmallow Sauce= (Six portions)
+
+  One cup sugar
+  One cup water
+  One cup diced marshmallows
+
+Boil the sugar and water without stirring for four minutes. Add the
+marshmallows. Keep hot in the double boiler and serve over ice cream.
+
+
+=Hot Marshmallow Sauce= (Six portions)
+
+  One cup sugar
+  One-half cup water
+  One cup dried marshmallows
+  One-half teaspoon vanilla
+
+Boil the sugar and water together for three minutes. Add the
+marshmallows and when melted add the vanilla.
+
+
+=Strawberry Sauce= (Eight portions)
+
+  Two cups fresh strawberries
+  One-half cup water
+  One cup sugar
+
+Wash and hull the strawberries, add the water and cook slowly for five
+minutes. Add the sugar, and cook until thick, stirring constantly.
+Serve cold on ice cream.
+
+
+MISCELLANEOUS FROZEN DESSERTS
+
+
+=Baked Alaska= (Eight portions)
+
+(An elaborate dessert that few housewives attempt although it can be
+made at home most successfully.)
+
+  One quart brick vanilla ice cream
+  One layer of sponge cake one inch thick and two inches wider than
+  the brick of ice cream
+  Three egg whites
+  One-half cup sugar
+  One teaspoon vanilla
+
+Place the layer of sponge cake upon a paper, which has been arranged
+upon a wooden plank. Beat the egg whites stiff. Add the sugar slowly,
+and beat for two minutes. Add the vanilla. Set the brick of ice cream,
+molded very hard, upon the sponge cake. Pile the egg mixture all over
+the top and sides of the ice cream and sponge cake, entirely covering
+both.
+
+Bake in a quick oven for four minutes, or until the meringue is a
+delicate brown color.
+
+Remove quickly to a platter and serve in slices.
+
+
+=Bombe Glace= (Eight portions)
+
+(An attractive and somewhat unusual dessert.)
+
+  One quart lemon sherbet, colored green
+  Four cups stiffly-beaten cream
+  One-half cup sugar
+  Two teaspoons vanilla
+  One-half cup nut-meats
+
+Line a melon mold with the green sherbet. Mix the cream, sugar, vanilla
+and nut-meats, and place inside the lined mold. Place a waxed paper
+over the top. Cover with a lid. Pack in equal portions of chopped ice
+and coarse salt. Have at least six inches of the ice mixture surround
+the mold. Let stand for four hours. Remove to a platter and cut in
+slices.
+
+
+Chocolate Ice Cream with Meringues
+
+(Meringues are very easily made at home, although few housewives are
+aware of the fact.)
+
+See Index for Chocolate Ice Cream. Arrange portions of the Ice Cream
+between two meringues.
+
+
+Meringues
+
+  Four egg whites
+  One cup sugar
+  One teaspoon vanilla
+
+Beat the egg whites stiff, add the sugar and vanilla gradually, and
+continue beating until the mixture will hold its shape. Shape with a
+spoon or pastry bag upon a greased baking-sheet.
+
+Bake in a very slow oven on the bottom shelf until the meringues are a
+delicate brown color and very light and fluffy. Remove from the pan at
+once with a moistened knife.
+
+(These may be served with a frozen dessert or used in combinations with
+fresh fruits or whipped cream for a fancy dessert.)
+
+
+=Frozen Apricots= (Eight portions)
+
+(Simple and very good.)
+
+  Two cups peeled canned or fresh apricots, cut in small pieces
+  One cup sugar
+  Two cups water or fruit juice
+  One-fourth cup lemon juice
+
+Boil the sugar and juice together for five minutes. Cool, and add the
+rest of the ingredients. Pour into a chilled, well-scalded freezer, and
+freeze until very stiff. Serve at once, or pack and let stand until
+needed.
+
+
+=Frozen Custard= (Eight portions)
+
+(Many people prefer this to any other frozen dessert.)
+
+  Three eggs
+  One cup milk
+  One cup sugar
+  One-fourth level teaspoon salt
+  Two cups cream
+  One tablespoon vanilla
+
+Beat the eggs, add the milk, sugar and salt. Cook in a double boiler,
+stirring constantly, until the custard coats a silver spoon. Cool and
+add the rest of the ingredients. Freeze until stiff. Serve at once or
+let stand, well-packed, for an hour or more. In packing use two parts
+of ice to one part of coarse salt.
+
+
+=Meringue Glace= (Ten portions)
+
+(Women nearly always like meringues. This is a good luncheon dessert.)
+
+  Twenty meringues (See Index for Meringue recipe)
+  One quart vanilla ice cream
+  Two cups whipped cream
+  One-fourth cup sugar
+  One teaspoon vanilla
+
+Shape the meringue mixture into rings one and one-half inches in
+diameter. Place one meringue circle on each serving plate, add a
+portion of ice cream and top the ice cream with another meringue. Mix
+the whipped cream, sugar and vanilla and serve a portion on top the
+second meringue. Serve at once.
+
+
+=Nesselrode Pudding= (Twelve portions)
+
+(A recipe seldom followed in the home kitchen, but very good,
+nevertheless.)
+
+  One cup chestnuts
+  Two cups boiling water
+  One cup sugar
+  One cup boiling water
+  Four eggs
+  Two cups cream
+  One-half cup candied fruit peel, chopped fine
+  One cup nut-meats, chopped fine
+  One cup pineapple, chopped fine
+  Two tablespoons lemon juice
+  One tablespoon vanilla
+
+Shell the chestnuts, remove the skins and cook in the two cups of
+boiling water until tender. Drain off the water and press through
+a strainer. Boil the sugar and one cup of water together for five
+minutes. Pour into the well-beaten eggs and cook in a double boiler for
+three minutes. Cool, add the chestnut pulp and then the rest of the
+ingredients. Pour into a cooled, well-scalded freezer. Freeze until
+very stiff. Pack in three parts of chopped ice to one part of coarse
+salt. Let “ripen” for four hours.
+
+[Illustration: Bavarian Cream]
+
+
+
+
+[Illustration: Gelatine Desserts]
+
+
+=Bavarian Cream= (Six portions)
+
+(A simple dessert that literally “melts in your mouth.”)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  Two cups milk
+  One-half cup sugar
+  Two egg yolks, well-beaten
+  One-eighth level teaspoon salt
+  Two cups stiffly-beaten cream
+  One teaspoon vanilla
+  One-half cup cocoanut
+
+Soak the gelatin in the cold water for five minutes. Add the milk and
+cook in a double boiler until the gelatin is dissolved. Add the sugar,
+egg yolks and salt, and cook slowly until the custard becomes creamy.
+(About three minutes.) Beat for three minutes. Allow to cool. Beat for
+one minute more and add the whipped cream and vanilla. Pile lightly in
+serving dishes. Sprinkle the cocoanut over the tops.
+
+Set in a very cold place for one hour or more. Serve with cream.
+
+
+=Charlotte Russe= (Eight portions)
+
+(Delicious as a luncheon or afternoon party dessert.)
+
+  Two level tablespoons granulated gelatin
+  One-fourth cup cold water
+  One-half cup hot milk
+  One-half cup sugar
+  One teaspoon vanilla
+  One teaspoon lemon extract
+  Four cups stiffly-whipped cream
+  Sixteen lady fingers
+
+Soak the gelatin in the cold water for five minutes. Add the hot milk
+and stir until the gelatin is dissolved. Add the sugar and flavorings.
+Cook, beating constantly, for two minutes. Add the whipped cream. Pour
+into a moistened mold lined with lady fingers.
+
+Set in a cold place for one hour or more. Unmold upon a platter and
+serve in slices.
+
+
+=Coffee Bavarian Cream= (Six portions)
+
+(If you like the coffee flavor, you are certain to like this.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One-half cup boiling water
+  One and one-half cups strong coffee
+  One-fourth cup sugar
+  One and one-half teaspoons vanilla
+  Two cups stiffly-whipped cream
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+water and stir until dissolved. Add the coffee and sugar. Set in a cold
+place until the gelatin mixture is partially congealed. Beat until
+frothy and until the mixture will hold its shape. Add the vanilla and
+whipped cream. Beat for two minutes. Pour into a moistened mold. Set in
+a cold place for an hour or more. Unmold and serve with whipped cream.
+
+
+=Dainty Gelatin Dessert= (Six portions)
+
+(Bob calls this concoction “lady-like,” but he enjoys it nevertheless.)
+
+  Six two-inch squares of sponge cake half an inch thick
+  Six one and one-half inch squares of fruit gelatin
+  One cup stiffly-whipped cream
+  One-fourth cup sugar
+  One teaspoon vanilla
+  One teaspoon lemon extract
+  One-half cup shredded cocoanut
+
+Arrange the sponge cake on serving plates. Set the gelatin squares on
+top of the pieces of cake. Mix the cream, sugar, vanilla and lemon
+extract. Pile on top of the gelatin. Sprinkle the cocoanut on top of
+the creamy mixture. Serve.
+
+
+=Fruit Gelatin= (Four portions)
+
+(Light and simple.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One-half cup boiling pineapple juice
+  One-third cup lemon juice
+  One-half cup water
+  One-third cup sugar
+  One-half cup diced pineapple
+  One-half cup diced oranges
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+pineapple juice. Add the lemon juice, water and sugar. Allow to cool,
+and then add the diced pineapple and orange. Pour into a moistened
+mold. Set in a cold place for one hour. Unmold and serve with whipped
+cream.
+
+
+=Helen’s Gelatin Dessert= (Six portions)
+
+(A fluffy dessert that is “fit for a king,”--or better yet, for a
+president.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One-half cup boiling fruit juice. (Any kind)
+  One-half cup lemon juice
+  Two-thirds cup sugar
+  Two egg whites
+  One cup marshmallows diced fine
+  One-half cup peeled diced peaches
+  One-half cup diced pineapple
+  One-half cup nut-meats
+  One cup whipped cream
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+fruit juice and stir until the gelatin is dissolved. Add the lemon
+juice and sugar. Set in a cold place until the mixture is partially
+congealed. Beat for three minutes. Add the egg whites, marshmallows
+diced, the fruits and the whipped cream. Beat for three minutes. Pile
+into glass serving dishes. Set in a very cold place for one hour or
+more. Serve with whipped cream.
+
+
+=Loganberry Cream= (Six portions)
+
+(Very light and always acceptable.)
+
+  Two cups loganberry juice, boiling hot
+  Three level tablespoons granulated gelatin
+  One-third cup cold water
+  Three tablespoons lemon juice
+  One-half cup sugar
+  Two cups stiffly-whipped cream
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+loganberry juice and stir until the gelatin is dissolved. Add the sugar
+and lemon juice, and set in a cold place until partially congealed.
+Beat until frothy, and add the stiffly-beaten cream. Continue beating
+until the mixture will hold its shape. Pile lightly in stemmed sherbet
+glasses. Set in a very cold place for an hour or more. Garnish with
+whole loganberries.
+
+
+=Persian Sherbet= (Six portions)
+
+  Two level tablespoons granulated gelatin
+  One-half cup cold water
+  One-half cup boiling water
+  One cup sugar
+  One-half cup lemon juice
+  One-third cup orange juice
+  One-half cup seeded chopped dates
+  One-half cup chopped figs
+  One-half cup chopped candied pineapple
+  One-half cup chopped nut-meats
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+water and stir until dissolved. Add the sugar and fruit juices. Pour
+half into a moistened mold. Allow to congeal partially and then add a
+layer of all the rest of the ingredients. Let set in a cold place for
+fifteen minutes. Pour the remaining liquid gelatin mixture into the
+mold. Set in a very cold place for an hour or more. Unmold onto a
+platter and serve in slices with whipped cream.
+
+
+=Rhubarb Gelatin Dessert= (Four portions)
+
+(Try this in the rhubarb season.)
+
+  Four cups peeled diced rhubarb
+  Two level tablespoons granulated gelatin
+  One-fourth cup cold water
+  One cup sugar
+  Two tablespoons lemon juice
+  One egg white, stiffly beaten
+
+Cook the peeled diced rhubarb slowly until soft. Soak the gelatin in
+the cold water for five minutes and then pour into the hot cooked
+rhubarb. Add the lemon juice and sugar and set in a cold place until
+partially congealed. Allow to congeal partially, then whip with an
+egg-beater until frothy. Add the stiffly-beaten egg white and beat
+until the dessert will hold its shape. Pour into a well-moistened mold
+and stand in a cold place for an hour or more. Unmold and serve.
+
+
+
+
+[Illustration: Grape Juice Desserts]
+
+
+=Grape Gelatin Parfait= (Six portions)
+
+(Delicious after a heavy meal)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One cup grape juice
+  Two tablespoons lemon juice
+  One-half cup orange juice
+  One-half cup sugar
+  Two cups stiffly-whipped cream
+
+Soak the gelatin in the cold water for five minutes. Heat the grape
+juice to the boiling point and pour over the gelatin mixture. Stir
+until dissolved. Add the lemon juice, orange juice and sugar. Set in a
+cold place until the mixture becomes stiff around the edges.
+
+Beat for three minutes with a Dover egg-beater, add the whipped cream,
+and beat for one minute more.
+
+Pile lightly in glass sherbet cups. Set in a cold place for one hour or
+more. Serve.
+
+
+=Grape Juice Gelatin= (Four portions)
+
+(One of the uses to which Bettina puts her home-made grape juice.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One-half cup boiling water
+  One cup grape juice
+  One-fourth cup sugar
+  One-fourth cup lemon juice
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+water and stir until the gelatin is dissolved. Add the grape juice,
+sugar and lemon juice. Pour into a moistened mold. Set in a very cold
+place for an hour or more. Unmold and serve with whipped cream.
+
+
+
+
+[Illustration: Mixed Fruit Desserts]
+
+
+=Chilled Fruit= (Four portions)
+
+(A popular fruit combination)
+
+  One cup white cherries
+  One-half cup peeled diced oranges
+  One-half cup diced pineapple
+  One cup peeled diced grapefruit
+  Three tablespoons lemon juice
+  One-half cup other fruit juice of any kind
+  Two-thirds cup sugar
+
+Mix all the fruits, lemon juice, fruit juice and sugar. Set in a cold
+place for one hour. Serve in sherbet glasses.
+
+
+=Fruit Dessert= (Six portions)
+
+(Good, and attractive-looking)
+
+  One cup white grapes
+  One cup diced pineapple
+  One cup peeled orange, diced
+  One-third cup sugar
+  Two tablespoons lemon juice
+  One-eighth level teaspoon salt
+  Twelve red cherries, seeded
+  Six slices peeled oranges, cut thin
+
+Mix the grapes, pineapple, orange, sugar, lemon juice and salt. Let
+stand in a very cold place for half an hour or more. Place in tall
+sherbet glasses and garnish with the red cherries and orange slices.
+Keep in the ice box until ready to serve.
+
+
+=Fruity Marshmallow Cup= (Four portions)
+
+(An unusual mixture, but very good.)
+
+  One cup raisins
+  One-half cup water
+  One-half cup diced pineapple
+  One-half cup oranges
+  One-half cup nut-meats
+  One cup diced marshmallows
+
+Mix the raisins and water and cook slowly for three minutes. Cool and
+add the pineapple, oranges, nut-meats and marshmallows. Pile in glass
+serving dishes. Serve very cold, topped with whipped cream.
+
+
+=Heavenly Hash= (Four portions)
+
+(A simple home dessert)
+
+  One cup diced bananas
+  One cup diced oranges
+  One-fourth cup sugar
+  One cup diced marshmallows
+  One-third cup shredded cocoanut
+
+Mix all the ingredients together and set in a cold place for half an
+hour. Serve in glass dishes.
+
+
+
+
+[Illustration: Orange Desserts]
+
+
+=Orange Bread Pudding= (Four portions)
+
+(An unusual bread pudding.)
+
+  One cup bread crumbs, crumbled fine
+  One-half cup sugar
+  Two cups milk
+  Two eggs, well-beaten
+  One-fourth level teaspoon salt
+  Two cups diced oranges
+  One level tablespoon grated orange rind
+  One teaspoon lemon extract
+  Two tablespoons melted butter
+
+Soak the crumbs and sugar in the milk for fifteen minutes. Add the rest
+of the ingredients and pour into a buttered pudding dish. Bake in a
+moderate oven for thirty minutes. Serve warm or cold.
+
+
+=Orange Cream Cake Pudding= (Eight portions)
+
+(A rich dessert that you’ll like if you like oranges.)
+
+  One-third cup fat
+  One cup sugar
+  Two egg yolks
+  One-half cup orange juice
+  One teaspoon lemon extract
+  One and three-fourths cups flour
+  Two level teaspoons baking-powder
+  One-eighth level teaspoon salt
+  Two egg whites, stiffly beaten
+
+Cream the fat, and add the sugar and egg yolks. Beat for two minutes.
+Add the orange juice and lemon extract. Mix and sift the flour,
+baking-powder and salt. Add to the creamed mixture. Beat for three
+minutes. Add the stiffly-beaten egg whites, stirring in lightly. Fill
+two layer cake pans, lined with waxed paper, half full. Bake in a
+moderate oven for twenty minutes. Place Orange Filling between the
+layers.
+
+
+Orange Filling
+
+  Two level tablespoons cornstarch
+  One-fourth level teaspoon salt
+  One-third cup sugar
+  One cup orange juice
+  One-fourth cup lemon juice
+  One egg, well-beaten
+  One level teaspoon butter
+
+Mix the cornstarch, salt and sugar in the upper part of a double
+boiler. Add the orange and lemon juice and cook over hot water until
+the filling becomes very thick and creamy. Add the egg and butter and
+cook for two minutes more. Cool and spread between the layers of the
+cake. Sprinkle powdered sugar on the top.
+
+Cut in wedge-shaped pieces and serve.
+
+
+=Orange Dessert= (Four portions)
+
+(Good and simple.)
+
+  Four medium-sized oranges
+  Four level tablespoons sugar
+  Four level tablespoons shredded cocoanut
+
+Peel the oranges, remove all the seeds and cut in one-third-inch
+slices, crosswise. Arrange on serving plates and sprinkle portions of
+sugar and cocoanut over each serving.
+
+Keep in a very cold place until ready to serve. The dessert should
+stand for at least fifteen minutes before serving.
+
+
+=Orange Shortcake= (Four portions)
+
+(A popular winter dessert.)
+
+  One and one-half cups flour
+  Three level teaspoons baking-powder
+  One-eighth level teaspoon salt
+  Three level tablespoons lard
+  One-half cup milk
+  One and one-half cups diced oranges
+  One-third cup sugar
+  White Mountain Cream Icing
+
+Mix and sift the flour, baking-powder and salt. Cut in the fat with a
+knife. Add the milk until a soft dough is formed. (More milk may be
+needed.) Toss upon a floured board and mold into a rectangular shape
+one inch thick. Place on a greased pan. Bake in a moderate oven for
+fifteen minutes. Split the short cake and place half the oranges, mixed
+with the sugar, between the split layers. Pour a soft White Mountain
+Cream Icing over the top. Arrange the rest of the oranges on top of the
+icing.
+
+
+White Mountain Cream Icing
+
+  Two cups sugar
+  One cup water
+  Two egg whites, beaten stiff
+  One teaspoon vanilla
+
+Mix the sugar and water. Cook, without stirring, until a thread is
+spun when a portion is dropped from a spoon. Pour slowly into the
+stiffly-beaten egg whites. (Beat while adding.) Beat until very creamy
+and cold. Add the vanilla and spread on top of the cake.
+
+(The mixture should be beaten until it is cold. If it hardens before
+cooling, add a small amount of hot water. If too thin, add sifted
+powdered sugar.)
+
+
+=Orange Snow Pudding= (Four portions)
+
+(Light and appetizing.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One-half cup boiling water
+  One cup orange juice
+  One-fourth cup lemon juice
+  One-third cup sugar
+  Two egg whites
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+water and stir until dissolved. Add the orange and lemon juice and
+sugar. Set in a cold place until the mixture hardens around the edge.
+Beat with a Dover egg-beater until frothy. Add the egg whites, stiffly
+beaten. Beat for five minutes. Pile lightly in glass sherbet cups. Set
+in a very cold place for one hour or more.
+
+Serve with whipped cream.
+
+[Illustration: Peach Custard]
+
+
+
+
+[Illustration: Peach Desserts]
+
+
+Peach Cobbler
+
+(One of the good old standbys of the peach season.)
+
+  Two cups diced peeled peaches
+  One-half cup sugar
+  One-fourth level teaspoon ground cinnamon
+  One-fourth level teaspoon salt
+  One level tablespoon flour
+  One-half cup water
+  One cup flour
+  Two level teaspoons baking-powder
+  One-eighth level teaspoon salt
+  Two level tablespoons lard
+  Three tablespoons cold water
+
+Place the diced peeled peaches in the bottom of a shallow buttered
+baking-dish. Mix the sugar, cinnamon, salt and one tablespoon of flour.
+Sprinkle over the top of the peaches. Add the half cup of water.
+
+Mix and sift the cup of flour, baking-powder and salt. Cut in the lard
+with a knife. Add the cold water slowly until a stiff dough is formed.
+Roll out to fit over the top of the peaches. Make three slits in the
+top of the dough. Place on top of the peaches. Bake in a moderate oven
+for twenty-five minutes. Serve warm with cream.
+
+
+=Peach Custard= (Four portions)
+
+(Very popular with Sue, Robin and other little folks.)
+
+  Two cups sliced peaches
+  One-fourth cup sugar
+  Two cups boiled custard
+
+Place the peaches in a serving dish, add the sugar and custard and set
+in a cold place for half an hour. (See the Index for Boiled Custard.)
+
+
+=Peach Dessert= (Four portions)
+
+(It looks and tastes delicious.)
+
+  Four slices angel food cake
+  Four halves of peaches
+  Eight marshmallows, quartered
+  One and one-half cups whipped cream
+  One-fourth cup sugar
+  Two teaspoons vanilla
+
+Arrange the cake on serving plates. Place the peaches on top of the
+cake and arrange the marshmallows in the cavities of the peaches.
+Mix the stiffly-beaten cream, sugar and vanilla. Place on top of the
+peaches and serve at once.
+
+
+=Peach Dessert Supreme= (Four portions)
+
+(Another delicious confection.)
+
+  Four slices angel-food cake
+  Four halves of fresh or canned peaches
+  One cup whipped cream
+  One-fourth cup sugar
+  One teaspoon vanilla
+  One-fourth cup nut-meats
+
+Arrange the slices of cake on serving plates. Place the peaches, open
+side up, on top of the cake. Mix the cream, sugar, and vanilla. Pile
+portions of this mixture on top the peaches. Sprinkle the nuts over the
+top. Serve.
+
+(Have all the ingredients very cold before combining.)
+
+
+=Peach Dumplings= (Six portions)
+
+(A man always likes this dessert.)
+
+  Two cups flour
+  Four level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  Four level tablespoons lard
+  Two-thirds cup milk
+  Two cups peeled diced peaches
+  One-half cup sugar
+
+Mix and sift the flour, baking-powder and salt. Cut in the fat with
+a knife and add the milk until a soft dough is formed. Toss upon a
+floured board. Cut into small pieces and fit into greased muffin pans.
+Mix the peaches and sugar. Place portions of the peach mixture on the
+dough mixtures in the muffin pans. Place small circles of the dough on
+top of the peaches. Bake in a moderate oven for twenty minutes. Serve
+warm with cream.
+
+
+=Peach Marshmallow Cup= (Six portions)
+
+(A light and airy favorite.)
+
+  Two cups diced marshmallows
+  Two cups diced peaches
+  One-third cup sugar
+  Three tablespoons lemon juice
+  One-half cup shredded cocoanut
+  One cup whipped cream
+
+Mix all the ingredients. Pile in sherbet glasses and set in a cold
+place for half an hour.
+
+
+=Peach Rice Pudding= (Four portions)
+
+(A simple home dessert.)
+
+  Two eggs
+  One-third cup sugar
+  One-fourth level teaspoon salt
+  One and one-half cups milk
+  One and one-half teaspoons vanilla
+  One cup fresh or canned peaches, diced
+  One cup boiled rice
+
+Beat the eggs and add the sugar and salt. Add the milk and beat for one
+minute. Add all the rest of the ingredients and pour into a buttered
+baking dish. Bake in a moderate oven for twenty-five minutes. Serve
+warm or cold with cream.
+
+
+=Peach Sillibub= (Six portions)
+
+(It will “melt in your mouth.”)
+
+  Two cups peaches, peeled and diced
+  One-half cup sugar
+  One teaspoon lemon extract
+  Two stiffly-beaten egg whites
+  One and one-half cups stiffly-whipped cream
+  One-half cup cocoanut
+
+Mix the peaches, sugar and lemon extract. Add the egg whites stiffly
+beaten, and beat for one minute. Fold in the whipped cream. Pile
+portions in tall sherbet glasses. Sprinkle the cocoanut over the tops.
+Set in a very cold place for thirty minutes. Serve.
+
+
+=Peach Short Cake= (Four portions)
+
+(Almost as good as its strawberry brother.)
+
+  One and one-half cups flour
+  Three level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  Two level tablespoons sugar
+  Three level tablespoons lard
+  One-half cup milk
+  Two cups peeled diced peaches
+  One-half cup sugar
+
+Mix and sift the flour, baking-powder, salt and two tablespoons of
+sugar. Cut in the fat with a knife. Add the milk until a soft dough is
+formed. (More milk may be needed.) Roll out to the thickness of one
+inch, place upon a greased baking pan and bake in a hot oven for ten
+minutes.
+
+Set upon a platter. Mix the peaches and sugar and place on top of the
+baked dough. Serve with whipped cream.
+
+
+=Peach Sponge Cake Dessert= (Six portions)
+
+(Attractive as a luncheon dessert.)
+
+  Six individual sponge cakes
+  One and one-half cups peeled sliced peaches
+  One-fourth cup sugar
+  One cup whipped cream
+  Two level tablespoons sugar
+  One tablespoon vanilla
+  One-third cup nut-meats
+
+Remove the tops and parts of the insides of six baked cakes. Mix the
+peaches and sugar. Place portions inside of the cake cases. Mix the
+whipped cream, sugar and vanilla. Pile portions on the cakes. Sprinkle
+the nuts over the cream. Serve.
+
+
+=Peach Tapioca= (Four portions)
+
+(For the simple home meal.)
+
+  One-third cup quick-cooking tapioca
+  One-half cup cold water
+  One cup boiling water
+  One-fourth level teaspoon salt
+  One-third cup sugar
+  Two cups peeled diced peaches, canned or fresh
+  One teaspoon vanilla
+
+Soak the tapioca in the cold water for five minutes. Add the boiling
+water and salt and cook in a double boiler for twenty-five minutes.
+Add the sugar and peaches and cook for fifteen minutes more. Add the
+vanilla, and serve very cold with whipped cream.
+
+
+=Windsor Peaches= (Six portions)
+
+(Unusual and delicious.)
+
+  Six three-inch circles of sponge cake, half an inch thick
+  Six halves of canned, or fresh peaches. (If fresh ones are used, peel,
+  seed, and cut in half)
+  One-half cup seeded chopped dates
+  One-third cup chopped nuts
+  Two level tablespoons jelly
+  Two egg whites
+  One-fourth cup sugar
+  One teaspoon lemon extract
+
+Place the circles of sponge cake upon a greased baking sheet. Place
+the peaches, open side up, on top of the cake. Mix the dates, nuts and
+jelly and fill the peach cavities with this mixture.
+
+Beat the egg whites stiff; add the sugar and extract. Beat for one
+minute. Cover the peaches with the egg white mixture. Set in a moderate
+oven for five minutes or until the meringue is light brown.
+
+
+
+
+[Illustration: Pies]
+
+XV. PIES
+
+
+=Apple Pie= (One medium-sized pie)
+
+(Probably the most universally popular dessert in the book.)
+
+  Four cups sliced apples
+  One-half cup water
+  One cup sugar
+  One level tablespoon flour
+  One-eighth level teaspoon salt
+  One-fourth level teaspoon grated nutmeg
+  One-half level teaspoon powdered cinnamon
+  Two level tablespoons butter
+
+Peel and core the apples and slice very thin. Add the water and cook
+slowly in a covered saucepan until the apples are a little tender.
+(This will take about seven minutes.) Add the sugar and cook for four
+minutes more or until the sugar is well dissolved and the filling a
+little thick. Add the flour, salt, nutmeg, and cinnamon, and cook for
+another minute. Pour into a pie pan lined with an unbaked pie-shell.
+Roll out the upper crust and spread the butter on its under side. (The
+side that will fit next to the apple filling.) Fit the crust carefully
+on top of the pie. Moisten the
+
+[Illustration: Bettina’s Pumpkin Pie] outside edge of the under
+crust with cold water and pinch the two crusts together. Cut off the
+superfluous dough with a knife. Place the pie on the lower shelf of a
+moderate oven for ten minutes. Place on the upper shelf and bake in
+a slower oven for twenty-five minutes more, or until the pie is well
+browned.
+
+
+Crust for a Two-Crust Pie
+
+  Two cups flour
+  One-half level teaspoon salt
+  Two-thirds cup lard or a lard substitute
+  One-third cup cold water
+
+Mix the flour and salt, and cut in the fat with a knife. When well
+mixed, add the water very slowly, mixing with the knife until a stiff
+dough is formed. The exact amount of water cannot be given, so care
+must be exercised in adding. Take two-thirds of the dough, cutting it
+off with a knife. Toss it upon a floured board and roll in a circular
+shape on one side of the dough only. When four inches larger than the
+diameter of the pan, fold over the dough and fit into a deep pie pan.
+Press the dough down into the sides of the pan, so that a good deep
+case for the pie filling will be made. The dough should extend over the
+edges of the pan. Do not cut it off until the upper crust is in place.
+
+Take the rest of the dough and roll out to extend one inch beyond the
+crust. Make three or more slits in the center of the dough by folding
+in half and making the cuts in the center of the fold.
+
+Pour the filling in the prepared lower crust, and carefully put the
+dough of the upper crust in place. Moisten the edge of the lower crust
+with cold water and pinch the two crusts firmly together. Cut off the
+superfluous dough with a sharp knife.
+
+Place the prepared pie on the lower shelf of a moderate oven for ten
+minutes. Remove to the upper shelf of the oven, and bake in slow heat
+for twenty-five minutes more.
+
+
+=Dried Apricot Meringue Pie= (One medium-sized pie)
+
+(An old-fashioned favorite.)
+
+  One cup dried apricots
+  One and one-half cups cold water
+  One-half cup sugar
+  One tablespoon lemon juice
+  One-fourth cup flour
+  One-half cup apricot juice or water
+  One-eighth level teaspoon salt
+  Two egg yolks, well-beaten
+  One teaspoon vanilla
+
+Wash the apricots well and soak over night in the cold water. In the
+morning cook slowly for twenty-five minutes in the water in which they
+were soaked. Mix the flour, one-half cup of apricot juice (or water,
+if there is not enough juice) and salt. Add the sugar to the cooked,
+drained, apricots and cook slowly for about three minutes or until the
+mixture is slightly thick. Add the flour mixture and lemon juice and
+cook slowly for about two minutes more. Stir constantly. Add the egg
+yolks well beaten and cook for two minutes more. Add the vanilla. Pour
+into a baked pie-shell and cover with a meringue. Bake in a moderate
+oven for about ten minutes or until the meringue is a delicate brown
+color.
+
+
+=The Pie-Shell= (For one medium-sized one-crust pie)
+
+  One cup flour
+  One-fourth level teaspoon salt
+  One-third cup lard or a lard substitute
+  Cold water (About four tablespoons)
+
+Mix and sift the flour and salt. Cut in the fat with a knife and slowly
+add enough cold water to make a stiff dough. Toss on a floured board
+and roll out to fit a medium-sized pie tin. Crinkle the edges with the
+fingers and pierce holes with a fork in the sides and bottoms of the
+crust. Bake in a quick oven until a delicate brown color.
+
+
+Meringue
+
+  Two egg whites
+  Three tablespoons sugar
+
+Beat the egg whites very stiff, add the sugar and beat for a minute
+more. Pile lightly on the filling.
+
+
+=Banana Cream Pie= (One medium-sized pie)
+
+(Bob says it “melts in his mouth.”)
+
+  Two cups sliced bananas
+  Two tablespoons lemon juice
+  One-half cup sugar
+  One cup whipped cream
+  Two level tablespoons sugar
+  Two level tablespoons shredded cocoanut
+  One teaspoon vanilla
+
+Mix the bananas, lemon juice and one-half cup sugar. Place in a baked
+pie-shell. (See Dried Apricot Meringue Pie.) Mix the whipped cream, two
+tablespoons sugar, cocoanut and vanilla, and pile lightly on top of
+the banana filling. Cut in pie-shaped pieces, and serve at once.
+
+
+Blueberry Pie
+
+(One of the joys of the blueberry season.)
+
+  Three cups blueberries
+  One-half level teaspoon ground cinnamon
+  One cup sugar
+  Two level tablespoons flour
+  One tablespoon lemon juice
+  One-fourth level teaspoon salt
+
+Mix the cinnamon, sugar and flour. Add all the rest of the ingredients
+and pour into a pie pan lined with an unbaked crust. Place the upper
+crust on top of the berry mixture and bake. (For the pie-crust recipe,
+see Apple Pie.)
+
+
+=Illiopolis Butterscotch Pie= (One medium-sized pie)
+
+(A really delicious winter dessert; it should be served when fruits are
+scarce.)
+
+  One and one-half cups brown sugar
+  Three level tablespoons butter
+  One cup milk
+  Three egg yolks
+  One cup water
+  Four level tablespoons flour
+  One-fourth level teaspoon salt
+
+Place the sugar and butter together in a pan and stir over the fire
+until the mixture gets “waxy.” (About three minutes.) Add the milk
+and cook in a double boiler until the sugar is all dissolved. (This
+requires about ten minutes). Beat the egg yolks; add two tablespoons
+of the water and the flour and mix well. Add the rest of the water
+and the salt. Add to the sugar mixture and stir well. Cook until the
+filling becomes very thick. (This will take about ten minutes.)
+
+Pour into a baked pie-shell, and cover with meringue. (See Apricot
+Meringue Pie for crust and meringue recipes.) Bake in a slow oven for
+ten minutes to brown the meringue.
+
+
+=Caramel Pie= (One medium-sized pie)
+
+(Another winter pie.)
+
+  One cup sugar
+  Four tablespoons water
+  Five level tablespoons flour
+  One-eighth level teaspoon salt
+  Two cups milk
+  Two egg yolks
+  One teaspoon vanilla
+
+Place one-third of the sugar in a frying pan. Heat slowly, and stir
+constantly with a wooden spoon, until a light-colored liquid is formed.
+Allow to become a light brown color; this is called caramel. Add the
+water and boil for three minutes, or until a thick syrup is formed.
+
+Mix the rest of the sugar, the flour, and the salt in the upper part of
+the double boiler. Slowly add the milk and the caramel syrup, mixing
+well. Cook over hot water until thick and creamy. (About fifteen
+minutes.) Add the egg yolks and cook for one minute. Remove from the
+fire and add the vanilla. Pour into a baked pie shell. Cover with
+Meringue and bake. (For the crust and meringue recipes, see Apricot
+Meringue Pie.)
+
+
+=Cherry Pie= (One medium-sized pie)
+
+(Second only to apple-pie in popularity, and oh, so welcome in cherry
+season!)
+
+  Four cups of well-washed cherries, pitted and stemmed
+  One-half cup water
+  One and one-half cups sugar
+  Four level tablespoons flour
+  One-eighth level teaspoon salt
+
+Cook the cherries and water together for five minutes. Mix the
+sugar, flour and salt and add to the cherry mixture. Cook, stirring
+constantly, for five minutes. Cool, and pour into a pie pan lined with
+an unbaked crust. Add the upper crust and bake. (For the double crust
+recipe, see Apple Pie.)
+
+
+=Chocolate Pie= (One medium-sized pie)
+
+(A winter-time favorite.)
+
+  One-half cup sugar
+  One-third cup flour
+  One-eighth level teaspoon salt
+  Two cups milk
+  One square melted chocolate (melted over hot water) or two level
+  tablespoons cocoa
+  Two egg yolks, well-beaten
+  One teaspoon vanilla
+
+Mix the sugar, flour and salt in the upper part of the double boiler.
+Add the milk and cook slowly over hot water until the mixture is thick
+and creamy. Add the chocolate (or cocoa) and egg yolks. Cook, (stirring
+constantly) until well-mixed. (About two minutes.) Add the vanilla,
+mix well, and pour into a baked pie-shell. Use the egg whites for
+making a meringue for the top. (For the crust and meringue recipes, see
+Dried Apricot Meringue Pie.)
+
+
+=Chocolate Pie Pudding= (Six portions)
+
+(Most people like this.)
+
+  One medium-sized baked pie-shell. (See Apricot Meringue Pie)
+  Three-fourths cup sugar
+  One-third cup flour
+  One-fourth level teaspoon salt
+  Two squares chocolate, melted
+  Two cups milk
+  Two egg yolks, well-beaten
+  Two egg whites, stiffly-beaten
+  One teaspoon vanilla
+  One cup whipped cream
+
+Mix the sugar, flour and salt in the upper part of the double boiler.
+Add the milk and chocolate, and cook until thick and creamy. Add the
+egg yolks and cook for two minutes. Add the egg whites, stiffly-beaten,
+and the vanilla. Pour into the baked shell. When cool, spread the
+whipped cream over the top. Serve.
+
+
+Cocoanut Cream Pie
+
+(Another of those “melting” desserts.)
+
+  Three-fourths cup sugar
+  Four level tablespoons flour
+  One-eighth level teaspoon salt
+  Two cups milk
+  Two egg yolks, well-beaten
+  One-third cup shredded cocoanut
+  One teaspoon lemon extract
+
+Mix the sugar, flour and salt in the upper part of the double boiler.
+Add the milk and cook over boiling water until the filling is thick
+and creamy. Add the egg yolks and cocoanut and cook for one minute
+more. Remove from the fire and add the lemon extract. Pour into a baked
+pie-shell and cover with Cocoanut Meringue. (For the pie-shell, see
+Dried Apricot Meringue Pie.)
+
+
+Cocoanut Meringue
+
+  Two egg whites
+  One-eighth level teaspoon salt
+  Three level tablespoons sugar
+  One-fourth cup shredded cocoanut
+
+Beat the egg whites and salt until very stiff. Add the sugar and beat
+for one minute more. Pile lightly on top of the filled pie. Sprinkle
+the cocoanut over the top. Bake in a moderate oven for seven minutes,
+or until the meringue is a delicate brown color.
+
+
+=Cranberry Pie= (One medium-sized pie)
+
+(Many people make it with two crusts, but to Sue and Robin its
+“criss-cross” face is one of its charms.)
+
+  Four cups cranberries
+  Two cups water
+  One and one-half cups sugar
+  Two level tablespoons flour
+  One-eighth level teaspoon salt
+  Two level tablespoons butter
+
+Pick over and wash the cranberries. Add the water and cook until the
+berries are soft. (About ten minutes.) Mix the sugar, flour, and salt,
+and add to the cooked cranberries. Cook (stirring frequently) until the
+mixture becomes quite thick. Pour into an unbaked pie-shell. Place the
+butter in small pieces on top of the cranberry mixture. Make one-inch
+strips of dough and arrange in criss-cross fashion over the top of the
+cranberries. Bake on the lower shelf of a moderately hot oven for ten
+minutes. Remove to the upper shelf of the oven and bake in moderate
+heat for fifteen minutes more.
+
+
+Crust for Cranberry Pie
+
+  One-half cup lard or lard substitute
+  One and one-half cups flour
+  One-half level teaspoon salt
+  About four tablespoons cold water. (The exact amount cannot be given)
+
+Mix the flour and salt and cut in the fat with a knife. When well
+mixed, add the cold water slowly until a stiff dough is formed. Toss
+two-thirds of the dough upon a floured board. Roll very thin to fit a
+pie pan. Fit the dough carefully into the pan and add the cranberry
+mixture.
+
+Roll out the rest of the dough and cut into one-half-inch strips to
+stretch across the top of the cranberries in criss-cross fashion.
+Moisten the edges of the crust with cold water before arranging the
+strips in place.
+
+
+=Cream Pie= (One medium-sized pie)
+
+(A good winter dessert.)
+
+  One cup sugar
+  One-fourth cup flour
+  One-fourth level teaspoon salt
+  Two cups milk
+  Two egg yolks, well-beaten
+  One teaspoon vanilla
+  One-half teaspoon lemon extract
+  One teaspoon butter
+
+Mix the sugar, flour and salt in the upper part of the double boiler.
+Slowly add the milk, mixing well. Cook slowly (stirring constantly)
+until thick and creamy. Add the egg yolks, and cook for one minute
+more. Remove from the fire and add the rest of the ingredients.
+
+Pour into a baked pie-shell. (See Dried Apricot Meringue Pie for crust
+and meringue.) Cover with meringue and bake in a moderate oven for
+seven to ten minutes, or until the meringue is a delicate brown color.
+
+
+=Custard Pie= (One medium-sized pie)
+
+(A winter “stand-by” in nearly all homes.)
+
+  Three eggs
+  Five level tablespoons sugar
+  One-fourth level teaspoon salt
+  One teaspoon vanilla
+  Two cups milk
+  One-eighth level teaspoon grated nutmeg
+  One-eighth level teaspoon ground cinnamon
+
+Beat the eggs and add the sugar, salt, vanilla and milk. Beat for
+one minute, and pour into an unbaked pie-shell. (For the crust, see
+Dried Apricot Meringue Pie.) Sprinkle the nutmeg and cinnamon (mixed
+together) over the top. Bake in a moderate oven for ten minutes and
+continue baking in a slower oven for twenty-five more minutes.
+
+The custard should shake a little in the center when it is taken from
+the oven, as it will stiffen when cold.
+
+
+=Date Custard Pie= (One medium-sized pie)
+
+(People who are fond of dates always like this dessert.)
+
+  One and one-half cups seeded dates
+  One cup water
+  Two level tablespoons sugar
+  Two eggs, well-beaten
+  One-half level teaspoon ground cinnamon
+  One-fourth level teaspoon ground cloves
+  One and one-half cups milk
+  One teaspoon vanilla
+
+Wash and seed the dates, and cut in small pieces. Add the water and
+sugar and cook slowly for about fifteen minutes, or until the dates
+are soft. Add all the rest of the ingredients, and pour into an
+unbaked pie-shell. Bake on the lower shelf of a moderate oven for
+thirty minutes. (For the pie-shell recipe, see Index for Dried Apricot
+Meringue Pie.)
+
+
+=Lola’s Date Pie= (Four portions)
+
+(A rich but delicious company dessert.)
+
+  One pie-shell, baked
+  One and one-half cups dates, seeded and chopped
+  One-half cup water
+  One-fourth cup sugar
+  One-half cup nut-meats
+  One cup whipped cream
+
+Mix the dates, water and sugar. Cook slowly until a soft creamy mixture
+is formed. Cool. Pour into the baked pie-shell. Pile the whipped cream
+on top. Serve in wedge-shaped pieces. (For the pie-shell recipe, see
+Dried Apricot Meringue Pie.)
+
+
+=Lemon Pie= (One medium-sized pie)
+
+(“You’ll always know a good cook,” says Aunt Lucy, “by her lemon pie.
+And Bettina’s is--well, you just watch Bob when she brings it in!”)
+
+
+Lemon Filling for Lemon Pie
+
+  Three egg yolks
+  One cup sugar
+  One-third cup flour
+  One-sixth level teaspoon salt
+  One and one-half cups water
+  Four tablespoons lemon juice
+  One level teaspoon grated lemon rind
+  One level teaspoon butter
+
+Place the egg yolks in the upper part of a double boiler and beat
+until light. Add the sugar and continue beating for a minute. Add the
+flour and salt and slowly add the water, lemon juice and rind. Mix
+thoroughly. Cook over hot water until the mixture is very thick and
+creamy. (This requires about fifteen minutes.) Add the butter, mix, and
+pour into a baked pie-shell. Cover with meringue. (For the pie-shell
+recipe, see Dried Apricot Meringue Pie.)
+
+
+Meringue
+
+  Three egg whites
+  Five level tablespoons sugar
+
+Beat the egg whites very light. Add the sugar and continue beating for
+two minutes. Pile lightly on top of the filling. Bake in a moderate
+oven for about ten minutes or until the meringue is a light brown color.
+
+
+=Maple Cream Pie= (One medium-sized pie)
+
+(Try this in winter. You’ll like it.)
+
+  One-third cup sugar
+  One-third cup flour
+  One-fourth level teaspoon salt
+  One cup maple syrup
+  One cup milk
+  Two egg yolks, well-beaten
+  One teaspoon vanilla
+
+Mix the sugar, flour and salt. Add the maple syrup and milk. Cook in a
+double boiler until the filling is thick. (About fifteen minutes.) Add
+the egg yolks, and cook for one minute more. Add the vanilla and pour
+into a baked pie-shell. Cover with meringue and brown in a moderate
+oven.
+
+(For the pie-crust and meringue recipes, see Dried Apricot Meringue
+Pie. Make the meringue with the two egg whites that are left.)
+
+
+=Mince Pie= (One medium-sized pie)
+
+(Bettina makes her own mincemeat, and her mince pies are the best of
+their kind.)
+
+  Three cups mincemeat
+  One-third cup fruit juice
+
+Mix the mincemeat and fruit juice and pour into a pie pan lined with an
+unbaked crust. Add the upper crust and bake. (To make the pie-crust,
+see the recipe for Apple Pie.)
+
+
+=Mincemeat= (Eight quarts or filling for twelve pies.)
+
+  Two pounds uncooked beef, chopped fine
+  One pound suet, chopped fine
+  Three pounds raisins, well washed
+  Three pounds currants, well washed
+  Five cups brown sugar
+  One cup molasses
+  Three quarts chopped apples. (Twelve cups)
+  Four cups fruit juice, any kind
+  Two level tablespoons salt
+  Three level tablespoons ground cinnamon
+  Two level teaspoons mace
+  Two level teaspoons ground clove
+  One level teaspoon grated nutmeg
+  Two lemons, grated rind and juice
+  One-fourth pound chopped citron
+  Four cups meat stock
+
+Wash the meat and cook in boiling water to cover, until tender. (Round,
+flank or shoulder of beef may be used.) Remove all the gristle and chop
+the rest of the meat. Reserve the meat stock, measure out four cups of
+the stock, and add all the rest of the ingredients. Cook slowly for one
+hour. Pour into glass jars, sterilized and boiling hot. Seal at once.
+
+Spiced peach juices, cider, jellies or fruit juices may be added when
+the mincemeat is used in pies.
+
+
+=Orange Meringue Pie= (One medium-sized pie)
+
+(An unusual but pleasing dessert.)
+
+
+The Filling
+
+  One cup sugar
+  One-eighth level teaspoon salt
+  One-third cup flour
+  One cup orange juice
+  One-fourth cup lemon juice
+  One level teaspoon grated orange rind
+  Two egg yolks, well-beaten
+  One level teaspoon butter
+
+Mix the sugar, salt and flour. Add the juices and orange rind and cook
+in a double boiler until thick and creamy. (About fifteen minutes.) Add
+the egg yolks and butter and cook for one minute more. Beat for one
+minute and pour into a baked pie-shell and cover with Orange Meringue.
+(For the pie-shell recipe, see Dried Apricot Meringue Pie.)
+
+
+Orange Meringue
+
+  Two egg whites. (Left from making the Filling)
+  One-eighth level teaspoon salt
+  Four level tablespoons sugar
+  One level teaspoon grated orange rind
+
+Beat the egg whites and salt very stiff. Add the sugar and beat for
+one minute. Pile lightly on top of the orange-filled pie. Sprinkle the
+orange rind over the top and bake in a moderate oven for eight minutes,
+or until the meringue is a delicate brown color.
+
+
+=Peach Pie= (One medium-sized pie)
+
+(One of the most popular pies Bettina makes.)
+
+  Three cups peeled sliced peaches
+  One cup sugar
+  One-fourth level teaspoon salt
+  One-fourth level teaspoon ground cinnamon
+  One level tablespoon flour
+  Two tablespoons water
+  One level tablespoon butter
+
+Mix the peaches, sugar, salt, cinnamon and flour. Pour into a pie pan
+lined with an unbaked crust. Add the water and dot the peach filling
+with small pieces of butter. Add the upper crust and bake. (For the
+pie-crust, see Index for Apple Pie.)
+
+
+=Pineapple Pie= (One medium-sized pie)
+
+(Unusual, but well-liked by people who are fond of the pineapple
+flavor.)
+
+  One and one-half cups grated pineapple
+  One-fourth cup pineapple juice or water
+  Three-fourths cup sugar
+  One-fourth cup flour
+  One-fourth level teaspoon salt
+  One tablespoon lemon juice
+  One egg, well-beaten
+  One level teaspoon butter
+
+Mix the pineapple and juice (or water). Mix the sugar, flour and salt,
+and add them to the pineapple mixture. Cook slowly for five minutes,
+or until the filling is thick and creamy. Add the lemon juice, egg and
+butter and beat vigorously for one minute. Pour into a medium-sized
+pie tin lined with an unbaked piecrust. (See Apple Pie for the crust
+recipe.) Place the upper crust on top of the filling and bake in a
+moderately hot oven for twenty-five minutes. Serve warm or cold.
+
+
+=Prune Pie= (One medium-sized pie)
+
+(A winter favorite.)
+
+  One-half pound prunes
+  One and one-half cups cold water
+  Three-fourths cup sugar
+  Two level tablespoons flour
+  One-eighth level teaspoon salt
+  Two tablespoons lemon juice
+  One-half level teaspoon ground cinnamon
+  Two level tablespoons butter
+
+Wash the prunes thoroughly, cover with the water and soak over night.
+In the morning, cook the prunes very slowly in the same water until
+tender. (About twenty-five minutes.) Allow the prunes to cool and
+then remove the stones. Mix the sugar, flour and salt, and add to the
+prunes and prune juice. Cook slowly for about four minutes, or until
+the mixture is a little thick. Remove from the fire and add the lemon
+juice, cinnamon and butter. Pour into a pie pan lined with an unbaked
+crust and place another crust on top. (See Apple Pie for crust recipe.)
+Bake in a moderate oven for thirty minutes. (It is best to place such
+a pie as this on the lower shelf of a moderately hot oven for ten
+minutes. Then reduce the heat, and bake on the upper shelf for twenty
+minutes more.) Serve hot or cold.
+
+Prune Pie may be made with one crust and a meringue on top. In that
+case, pour the filling into a baked pie-crust, and cover with a
+meringue. Bake in a slow oven for ten minutes, or until the meringue is
+a delicate golden brown color. (For the crust and meringue, see recipe
+for Dried Apricot Meringue Pie.)
+
+
+=Pumpkin Pie= (One medium-sized pie)
+
+(Nothing ever quite equals it as a November and December dessert.)
+
+  One and one-half cups steamed, mashed pumpkin. (Canned pumpkin may be
+  used)
+  Two eggs
+  One cup brown sugar
+  One level teaspoon ground cinnamon
+  One-fourth level teaspoon ground cloves
+  One-fourth level teaspoon grated nutmeg
+  One-fourth level teaspoon ground ginger
+  One-fourth level teaspoon allspice
+  One-half level teaspoon salt
+  One and one-half cups milk
+
+Beat the eggs and add all the rest of the ingredients. Beat for two
+minutes and pour into an unbaked pie-shell. (See Dried Apricot Meringue
+Pie for crust recipe.) Bake in a moderate oven for ten minutes, then
+bake in a slower oven for twenty minutes more. Let stand until firm,
+and serve.
+
+
+=Raisin Pie= (One medium-sized pie)
+
+(“Old-fashioned, perhaps, but all the better for that,” says Uncle
+John.)
+
+  One and one-half cups raisins
+  One and one-fourth cups water
+  One level teaspoon salt
+  One-half cup sugar
+  One level tablespoon cornstarch
+  Three tablespoons water
+  One teaspoon lemon extract
+
+Wash the raisins well, add the water, salt and sugar and cook slowly
+for fifteen minutes. Mix the cornstarch and three tablespoons water,
+and add to the raisin mixture. Cook (stirring constantly) for two
+minutes. Add the lemon extract and when well mixed, pour into a pie
+pan lined with an unbaked crust. Add the upper crust and bake at once.
+Serve warm or cold. (For the double crust recipe, see Apple Pie.)
+
+
+=Red Raspberry Pie= (One medium-sized pie made with canned raspberries.)
+
+(“It drips with goodness,” says little Robin.)
+
+
+Filling for Red Raspberry Pie
+
+  Three cups canned red raspberries, drained
+  Three tablespoons raspberry juice
+  One and one-fourth cups sugar
+  Two level tablespoons flour
+  One-fourth level teaspoon salt
+
+Mix the sugar, flour and salt, combine with the rest of the ingredients
+and pour into an unbaked shell. Place an upper crust on top of the
+berries and bake.
+
+(For the two-crust pie-shell recipe, see Apple Pie.)
+
+
+=Rhubarb Pie= (One medium-sized pie)
+
+(One of the joys of early spring.)
+
+  Four cups peeled diced rhubarb
+  One-half cup water
+  One cup sugar
+  Two level tablespoons flour
+  One-third level teaspoon salt
+  Two level tablespoons butter
+
+Wash and peel the rhubarb and cut into one-inch pieces. Add the water
+and cook for five minutes. Mix the sugar, flour and salt, and add to
+the rhubarb. Cook for five minutes, or until the mixture is thick.
+Stir constantly. Pour into a pie pan lined with an unbaked pie-shell.
+Dot the top with the butter. Add the upper crust, and bake for thirty
+minutes in a moderate oven.
+
+(To make the double pie-crust, see the recipe for Apple Pie.)
+
+
+
+
+[Illustration: Pineapple Desserts]
+
+
+=Baked Pineapple Pudding= (Five portions)
+
+(An unusual bread pudding.)
+
+  One cup bread crumbs
+  One cup sugar
+  One cup shredded or diced pineapple
+  Three level tablespoons flour
+  One-fourth level teaspoon salt
+  One level teaspoon baking-powder
+  One teaspoon lemon extract
+  One teaspoon vanilla extract
+  Three eggs, well-beaten
+
+Mix the crumbs, sugar and pineapple and let stand for five minutes. Add
+the flour, salt and baking-powder mixed and sifted. Add all the rest of
+the ingredients and beat for five minutes. Pour into a well-buttered
+baking dish and set in a pan of hot water. Bake in a moderate oven for
+thirty minutes or until the mixture sets.
+
+
+Hard Sauce
+
+  Four level tablespoons butter
+  One teaspoon vanilla
+  Three tablespoons boiling water
+  One-eighth level teaspoon salt
+  One and one-half cups powdered sugar
+
+Cream the butter, add the vanilla, water and salt and slowly add the
+sifted powdered sugar. Beat until light and creamy. Set in a cold place
+to chill and then serve on the pudding.
+
+
+=Pineapple Delicious= (Four portions)
+
+(A light and appetizing concoction.)
+
+  One and one-half cups diced pineapple
+  One-half cup sugar
+  Three tablespoons lemon juice
+  One cup diced marshmallows
+  One-half cup nut-meats
+  One-half cup cocoanut
+
+Mix all the ingredients. Arrange in glass serving cups. Set in a cold
+place for half an hour.
+
+
+=Pineapple Fluff= (Four portions)
+
+(A fluffy, delicious dessert with which to follow a rather heavy meal.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One cup boiling pineapple juice
+  One-fourth cup lemon juice
+  One-half cup sugar
+  Two egg whites, stiffly-beaten
+  One cup diced pineapple
+  One cup whipped cream
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+pineapple juice and stir until the gelatin is dissolved. Add the lemon
+juice and sugar. Set in a cold place until the mixture hardens around
+the edge. Beat until frothy. Add the stiffly-beaten egg whites. Beat
+for five minutes. Add the pineapple and whipped cream. Pour into a
+moistened mold. Set in a cold place for one hour. Unmold and cut in
+slices.
+
+
+Pineapple Cottage Pudding
+
+(A good old recipe pleasingly varied.)
+
+See recipe for Plain Cottage Pudding. Serve with Pineapple Hard Sauce.
+
+
+Pineapple Hard Sauce for Cottage Pudding
+
+  One-third cup butter or butter substitute
+  Two tablespoons lemon juice
+  One-fourth level teaspoon salt
+  One and one-half cups powdered sugar
+  One-half cup diced or grated pineapple
+
+Cream the butter, add the lemon juice and salt. Beat for one minute.
+Add the powdered sugar, sifted. Add the pineapple and beat for one
+minute. Serve cold on cottage pudding.
+
+
+=Pineapple Marshmallow Gelatin Pudding= (Six portions)
+
+(Bob is very fond of this light dessert.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One-half cup boiling pineapple juice
+  One-half cup boiling water
+  One-fourth cup lemon juice
+  One-half cup sugar
+  One cup cherries
+  One cup diced pineapple
+  One cup diced marshmallows
+  One-half cup nut-meats, cut fine
+  Two egg whites
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+pineapple juice and boiling water. Stir until the gelatin is dissolved.
+Add the lemon juice and sugar. Set in a cold place until the gelatin
+mixture hardens slightly. Beat for three minutes. Add the cherries,
+pineapple, marshmallows and nut-meats. Beat for two minutes. Add the
+egg whites, stiffly beaten. Beat until the mixture will hold its shape.
+Pile lightly in glass sherbet cups. Set in a cold place for one hour or
+more.
+
+Serve with cream or whipped cream.
+
+
+=Pineapple Pudding= (Four portions)
+
+(A good home recipe.)
+
+  Two level tablespoons cornstarch
+  One-third cup sugar
+  One-fourth level teaspoon salt
+  One-half cup pineapple juice
+  Three-fourths cup water
+  One egg yolk
+  One cup diced pineapple
+  One teaspoon lemon extract
+  One egg white
+  Two level tablespoons sugar
+
+Mix the cornstarch, sugar and salt in the upper part of a double
+boiler. Add the pineapple juice and water and cook over hot water for
+fifteen minutes. Add the egg yolk and diced pineapple. Cook for one
+minute. Add the lemon extract and pour into a buttered baking dish.
+Beat the egg white, add the sugar and pile lightly on top of the
+pudding. Set in a slow oven for twenty minutes.
+
+Serve warm with cream.
+
+
+=Pineapple Rice Dainty= (Four portions)
+
+(Try this; you’ll like it if you like the pineapple flavor.)
+
+  Three-fourths cup cooked rice
+  Three-fourths cup diced pineapple
+  Three-fourths cup powdered sugar
+  One teaspoon vanilla
+  One-half teaspoon lemon extract
+  Three-fourths cup stiffly-whipped cream
+
+Mix the rice, pineapple, sugar and the extracts. Just before serving,
+add the stiffly-beaten cream. Pile lightly in tall serving glasses.
+Serve at once.
+
+(Have all the ingredients very cold before combining.)
+
+
+=Pineapple Snow Pudding= (Four portions)
+
+(Easy to make and very good.)
+
+  Two level tablespoons granulated gelatin
+  Four tablespoons cold water
+  One cup boiling pineapple juice and water mixed
+  Two-thirds cup sugar
+  Three tablespoons lemon juice
+  One-eighth level teaspoon salt
+  Two egg whites, stiffly beaten
+  Two-thirds cup diced pineapple
+
+Soak the gelatin in the cold water for five minutes; add the boiling
+pineapple juice mixture, and stir until dissolved. Add the sugar, lemon
+juice, and salt. Set in a cool place and allow partially to congeal.
+Beat up with a Dover egg-beater until frothy, add the stiffly-beaten
+egg whites, and continue beating until the mixture is stiff enough to
+hold its shape. Add the diced pineapple and pile in glass sherbet cups.
+Set in a very cold place for one hour or more, and serve.
+
+
+=Pineapple Tapioca= (Four portions)
+
+(For the simple home meal.)
+
+  One-third cup quick-cooking tapioca
+  One and one-half cups water
+  One-fourth level teaspoon salt
+  One cup grated or diced pineapple
+  One-third cup sugar
+  Three tablespoons lemon juice
+
+Cook the tapioca, water, salt, pineapple, sugar and lemon juice
+together for forty minutes. Serve cold with cream.
+
+
+=Pineapple Turnovers= (Four portions)
+
+(A rather elaborate “company” recipe.)
+
+  One cup flour
+  One-fourth level teaspoon salt
+  Five level tablespoons lard
+  Cold water
+
+Mix the flour and salt, and cut in the lard with a knife. Slowly add
+just enough cold water to make the dough stick together. Toss upon a
+floured board and roll out very thin. With a knife cut out four-inch
+squares and place a tablespoon of the pineapple filling in the center.
+Turn over the corners in three-cornered style. Press down the corners
+with a fork. Slip onto a baking sheet and bake in a hot oven for
+fifteen minutes. Remove from the sheet and when the turnovers are
+cold, cover with a spoonful of icing.
+
+
+Pineapple Filling for the Turnovers
+
+  One-half cup diced pineapple
+  Four level tablespoons sugar
+  Two tablespoons pineapple juice or water
+
+Mix all the ingredients and cook slowly, stirring constantly, until a
+thick mixture is formed. Cool and drop on the squares of dough.
+
+
+Icing
+
+  One tablespoon pineapple juice
+  Two tablespoons water
+  One-half teaspoon lemon extract
+  One cup powdered sugar
+
+Mix the juice, water and extract, and slowly add enough sifted powdered
+sugar to form a soft icing that will spread easily upon the turnovers.
+More sugar may be needed, or less, as the exact amount cannot be given.
+
+Spread over the centers of the turnovers, not entirely covering them.
+
+
+
+
+[Illustration: Prune Desserts]
+
+
+=Prune Cake Pudding= (Ten portions)
+
+(Light, and really delicious. Easily made if you are in the habit of
+keeping stewed prunes on hand.)
+
+  One-third cup fat
+  One cup sugar
+  Two egg yolks
+  Two-thirds cup prune juice
+  One teaspoon lemon extract
+  Two cups flour
+  One level teaspoon soda
+  One-eighth level teaspoon salt
+  One cup prunes, cut in small pieces
+  One-half cup nut-meats, cut fine
+  Two egg whites
+
+Cream the fat, add the sugar and the egg yolks. Beat for two minutes.
+Add the prune juice and extract and the flour, soda and salt, mixed
+with the prunes and nuts. Beat for three minutes. Add the egg whites,
+stiffly-beaten. Pour into a square cake pan, lined with waxed paper.
+Bake in a moderate oven for thirty minutes. Cut in squares and serve
+with whipped cream.
+
+
+=Prune Lemon Gelatin= (Four portions)
+
+(Easy to make and very popular.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold prune juice
+  One cup boiling water
+  One-third cup lemon juice
+  One-fourth cup sugar
+  One cup diced prunes
+  One-half cup nuts
+
+Soak the gelatin in the prune juice for five minutes. Add the boiling
+water and stir until dissolved. Add the lemon juice and sugar. Mix and
+set in a cool place until the mixture partially congeals. Beat until
+frothy, add the prunes and nuts. Pile in glass sherbet cups. Serve very
+cold with cream.
+
+
+=Stewed Prunes= (Four portions)
+
+(Good for a child’s luncheon dessert.)
+
+  One cup dried prunes
+  One and one-half cups water
+  Four level tablespoons sugar
+
+Wash the prunes, cover with the water and let soak over night. Cook
+slowly for fifteen minutes. Add the sugar and cook for three minutes
+more.
+
+Serve in small serving dishes.
+
+[Illustration: Bettina’s Plum Pudding]
+
+
+
+
+[Illustration: Puddings]
+
+
+=Chocolate Bread Pudding= (Four portions)
+
+(Sue and Robin dislike plain bread pudding but they consider Chocolate
+Bread Pudding a real treat.)
+
+  Two cups bread, broken in one-inch pieces
+  Three cups milk
+  Two eggs, well-beaten
+  One-half level teaspoon salt
+  One teaspoon vanilla
+  One-third cup sugar
+  Two squares chocolate, melted
+
+Soak the bread in the milk for ten minutes. Beat the eggs, add the rest
+of the ingredients and pour over the soaked bread. Pour into a buttered
+baking dish.
+
+Bake in a moderate oven for twenty-five minutes. Serve warm or cold
+with cream.
+
+
+=Queen Bread Pudding= (Four portions)
+
+(Plain old Bread-Pudding, the Cinderella of Desserts, is here disguised
+as a real queen!)
+
+  One and one-half cups bread, cut in one-inch pieces
+  One-third cup sugar
+  Two cups milk
+  Two egg yolks
+  One-half level teaspoon salt
+  One teaspoon vanilla
+  One-half cup jelly
+  Two egg whites
+  Two level tablespoons sugar
+  One-half teaspoon vanilla
+
+Mix the bread, sugar and milk, and soak for ten minutes. Beat the
+egg yolks, add the salt and vanilla. Add to the bread mixture. Place
+bits of jelly on the top. Beat the egg whites stiff; add the sugar
+and vanilla. Pile on top of the jelly. Bake in a slow oven for thirty
+minutes.
+
+
+=Cottage Pudding= (Four portions)
+
+(A universal “stand-by.”)
+
+  Four level tablespoons butter, butter substitute, or lard substitute
+  One-half cup sugar
+  One egg
+  One-half cup milk
+  One teaspoon vanilla
+  One and two-thirds cups flour
+  Two and one-half level teaspoons baking-powder
+  One-eighth level teaspoon salt
+
+Cream the fat, add the sugar and egg and beat for one minute. Add the
+milk and vanilla, and then the flour, baking-powder, and salt mixed and
+sifted together. Beat for three minutes. Fill well-greased muffin pans
+two-thirds full. Bake in a moderate oven for twenty minutes, or pour
+into a square sauce pan lined with waxed paper and bake twenty-five
+minutes. Serve with Currant Jelly Sauce.
+
+
+=Currant Jelly Sauce= (Four portions)
+
+  One level tablespoon cornstarch
+  One-third cup sugar
+  One-fourth level teaspoon salt
+  One cup water
+  One cup currant jelly
+  One level tablespoon butter
+
+Mix the cornstarch, sugar and salt. Add the water and cook for four
+minutes, stirring constantly. Add the currant jelly and the butter.
+Beat for one minute and serve warm with cottage pudding.
+
+
+Caramel Cottage Pudding
+
+(This is Bob’s favorite Cottage Pudding.)
+
+Use the plain Cottage Pudding Recipe.
+
+
+=Brown Sugar Sauce for Puddings= (Four portions)
+
+  One cup brown sugar
+  One-half cup milk
+  One level tablespoon butter
+  One-eighth level teaspoon salt
+  One-half cup cream
+  One-half teaspoon vanilla
+
+Cook the sugar, milk, butter and salt together, stirring frequently,
+until a soft ball is formed when a portion is dropped in cold water.
+Add the cream and vanilla and serve warm or cold on Cottage Pudding.
+
+
+Chocolate Cottage Pudding
+
+(If you like chocolate, you will like this simple pudding.)
+
+Use the plain Cottage Pudding Recipe. Serve with Chocolate Sauce.
+
+
+=Chocolate Sauce= (Four portions)
+
+  One cup sugar
+  Two level tablespoons flour
+  One-fourth level teaspoon salt
+  Two squares chocolate, cut fine
+  One cup water
+  One cup milk
+  One teaspoon vanilla
+
+Mix the sugar, flour and salt. Add the chocolate, water and milk. Cook
+slowly, stirring constantly, for four minutes. Add the vanilla. Serve
+warm or cold on Cottage Pudding.
+
+
+Raisin Cottage Pudding
+
+(Children nearly always like this.)
+
+  Two cups flour
+  Four level teaspoons baking-powder
+  One-third level teaspoon salt
+  Three-fourths cup sugar
+  One egg
+  One cup milk
+  One teaspoon vanilla
+  Two tablespoons melted fat
+  One-half cup raisins
+
+Mix and sift the flour, baking-powder, salt and sugar. Add the egg
+beaten with the milk, and the vanilla, fat and raisins. Beat vigorously
+for three minutes. Fill well-greased muffin pans two-thirds full. Bake
+in a moderate oven for fifteen minutes.
+
+Serve warm with Lemon Sauce.
+
+
+Royal Cottage Pudding
+
+(Nearly everybody likes the lemon flavor of this pudding.)
+
+Use the plain Cottage Pudding recipe. Serve with Royal Sauce.
+
+
+=Royal Sauce for Puddings= (Four portions)
+
+  One level tablespoon butter
+  One level tablespoon cornstarch
+  One cup water
+  One-fourth level teaspoon salt
+  Two level tablespoons sugar
+  One-half cup jam
+  One tablespoon lemon juice
+  One level teaspoon grated lemon rind
+
+Mix the butter and cornstarch, add the water and cook slowly until
+creamy. Add the salt, sugar, jam, lemon juice and lemon rind. Cook
+(stirring constantly) for one minute. Serve hot on Cottage Pudding.
+
+
+Sterling Cottage Pudding
+
+(Plain cottage pudding served with the simplest sauce of all. Very
+good.)
+
+See recipe for Cottage Pudding. Serve with Sterling Sauce.
+
+
+=Sterling Sauce= (Four portions)
+
+  One-third cup butter
+  One cup brown sugar
+  One teaspoon vanilla
+  Four tablespoons cream
+
+Cream the butter, add the sugar, and cream for three minutes. Add the
+vanilla and cream. Beat for two minutes. Serve cold on puddings.
+
+
+Baked Date Pudding
+
+(Easy to make and very popular.)
+
+  Two eggs
+  One cup sugar
+  One-eighth level teaspoon salt
+  Four level tablespoons flour
+  One level teaspoon baking-powder
+  One cup dates, washed, seeded and chopped
+  One cup nut-meats, chopped fine
+
+Beat the eggs, add the sugar and beat for two minutes. Add the salt,
+flour and baking-powder, mixed and sifted together. Add the dates and
+the nuts. Place in a buttered baking dish. Set in a pan of hot water
+and bake in a moderate oven for thirty minutes. Serve with cream.
+
+
+=Crumb Date Pudding= (Six portions)
+
+(Many housewives think that the “C” sugar and the bread crumbs greatly
+improve the flavor of date pudding.)
+
+  One-half cup bread crumbs
+  Two-thirds cup seeded chopped dates
+  Two-thirds cup chopped nut-meats
+  One level teaspoon salt
+  One cup “C” sugar
+  Two level teaspoons baking-powder
+  Two eggs
+  One teaspoon vanilla
+
+Mix the bread crumbs, dates, nuts, salt, “C” sugar and baking-powder
+thoroughly. Add the eggs well beaten and the vanilla. Place in a
+shallow buttered pan and bake thirty minutes in a slow oven. Cut into
+squares and serve with cream.
+
+
+Date Pudding
+
+(Simple and very good.)
+
+  One egg
+  Two-thirds cup sugar
+  One-half cup flour
+  One level teaspoon baking-powder
+  One-eighth level teaspoon salt
+  Two tablespoons milk
+  One cup seeded dates, chopped fine
+  One teaspoon vanilla
+
+Beat the egg and sugar together for three minutes, add all the rest of
+the ingredients and mix well, then pour into a well-buttered baking
+dish and bake in a slow oven for forty minutes. Serve hot or cold with
+Lemon Sauce or cream.
+
+
+Lemon Sauce
+
+  Two-thirds cup sugar
+  Four level tablespoons flour
+  One-fourth level teaspoon salt
+  One and one-fourth cups water
+  Three tablespoons lemon juice or one teaspoon lemon extract
+  One level teaspoon butter
+
+Mix the sugar, flour and salt. When well-blended, add the water. Cook,
+stirring frequently, until thick and creamy. Add the lemon juice,
+butter and vanilla. Beat for one minute. Serve very hot on the warm or
+cold pudding.
+
+
+=Bettina’s Date Pudding= (Four portions)
+
+(Probably the lightest of all the date puddings. Bettina uses it both
+for an every-day and a “company” dessert, and Bob and the children
+consider it a great treat.)
+
+  Two egg yolks, well-beaten
+  One-half cup sugar
+  Four level tablespoons flour
+  One-fourth level teaspoon salt
+  One cup chopped dates
+  One cup chopped nut-meats
+  One teaspoon vanilla
+  Two stiffly-beaten egg whites
+  One cup whipped cream
+
+Beat the egg yolks, add the sugar and beat for one minute. Add the
+flour, salt, dates, nut-meats and vanilla. Mix thoroughly. Add the
+stiffly-beaten egg whites. Pour into a shallow greased pan or baking
+dish. Bake in a slow oven for thirty minutes. Cut into squares and
+serve warm or cold with whipped cream.
+
+
+=Delicious Date Pudding= (Six portions)
+
+(A most successful recipe.)
+
+  Two eggs
+  Three tablespoons water
+  One cup sugar
+  Three level tablespoons flour
+  One-fourth level teaspoon salt
+  One level teaspoon baking-powder
+  One cup dates, seeded and chopped fine
+  One teaspoon vanilla
+
+Beat the eggs for two minutes. Add the water and sugar and beat two
+minutes more. Mix and sift the flour, salt, and baking-powder, and add
+the dates and nuts. Combine with the egg mixture. Add the vanilla.
+Beat for one minute. Spread one inch thick in a greased shallow baking
+pan. Bake in a moderate oven for twenty minutes.
+
+Cut in squares and serve with Lemon Sauce or cream.
+
+
+=Caramel Rice Pudding= (Four portions)
+
+(Delicious when served very cold.)
+
+  One cup boiled rice
+  Three tablespoons thick caramel
+  Four level tablespoons sugar
+  One-eighth level teaspoon salt
+  One and one-half cups milk
+  Two eggs, well-beaten
+  One and one-fourth teaspoons vanilla
+
+Mix all the ingredients together and place in a buttered baking-dish.
+Bake in a moderately slow oven for forty-five minutes. Serve warm or
+cold, with or without cream.
+
+To make the caramel, place one-third cup sugar in a frying pan and heat
+slowly, stirring constantly until a light brown liquid is formed. Add
+one-half cup of water and boil three minutes. Reserve the extra portion
+of caramel for future use.
+
+
+=Chocolate Rice Pudding= (Four portions)
+
+(A favorite with most children.)
+
+  One level tablespoon cornstarch
+  One-half level teaspoon salt
+  One-half cup sugar
+  Three level tablespoons cocoa, or two squares chocolate, melted
+  Two cups milk
+  One egg
+  One and one-half cups cooked rice
+  One teaspoon vanilla
+
+Mix the cornstarch, salt, sugar and cocoa (or chocolate) in the upper
+part of a double boiler. Add the milk and cook for fifteen minutes. Add
+the egg and rice. Cook for three minutes more. Add the vanilla and mix.
+Serve very cold with cream.
+
+
+=Custard Rice Pudding= (Four portions)
+
+(Probably the best-known of all the rice-puddings. Use a little nutmeg
+instead of the vanilla for seasoning, if you prefer.)
+
+  Two eggs
+  One-half cup sugar
+  One-fourth level teaspoon salt
+  One teaspoon vanilla
+  Two cups milk
+  One cup boiled rice
+
+Beat the eggs, add the sugar, salt, vanilla and milk. Cook for one
+minute. Add the boiled rice and pour into a buttered baking dish. Bake
+in a moderate oven for twenty-five minutes. Serve cold or warm with
+cream.
+
+
+=Lemon Rice Pudding= (Four portions)
+
+(A rice pudding that is a little more “dressy” than most of its family.)
+
+  One-fourth cup rice
+  One cup boiling water
+  One-fourth level teaspoon salt
+  One and one-half cups milk
+  Two tablespoons lemon juice
+  One-half cup brown sugar
+  Two egg yolks, well-beaten
+
+Wash the rice and add the water and salt. Cook in a double boiler until
+the water has been absorbed by the rice. (About twenty-five minutes.)
+Add the milk and lemon juice and cook for ten minutes. Add the sugar
+and egg yolks. Cook two minutes. Pour into a buttered baking dish and
+cover with Meringue.
+
+
+Meringue
+
+  Two egg whites
+  Three level tablespoons sugar
+  One tablespoon lemon juice
+
+Beat the eggs until stiff, add the sugar and beat two minutes. Add the
+lemon juice. Pile the meringue lightly on top of the pudding. Place in
+a slow oven for ten minutes. Serve warm or cold.
+
+
+=Poor Man’s Rice Pudding= (Four portions)
+
+(Simple and old-fashioned, but oh, so creamy and good if properly
+cooked. It should be served very cold.)
+
+  Two-thirds cup rice
+  One level teaspoon salt
+  Three cups milk
+  One-half cup raisins
+  One teaspoon vanilla
+  One-third cup sugar
+
+Wash the rice, add the salt and milk, and cook in a double boiler for
+forty-five minutes. Add the raisins, vanilla and sugar. Mix and pour
+into a shallow buttered baking dish. Bake in a slow oven for one hour.
+Serve warm with cream and sugar.
+
+
+Raisin Rice Pudding
+
+(Robin and Sue like this for luncheon.)
+
+  Two-thirds cup rice
+  One-fourth level teaspoon salt
+  Three cups milk
+  One-half cup raisins
+  One third cup sugar
+  Two teaspoons vanilla
+
+Wash the rice and add to the milk. Add the salt and cook slowly in a
+double boiler for one hour, stirring frequently. Add the raisins and
+sugar and cook for five minutes more. Add the vanilla and serve cold or
+hot with cream.
+
+
+=Rice Gelatin Pudding= (Four portions)
+
+(A good dessert to make with left-over boiled rice.)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  Two-thirds cup boiling water
+  One-fourth cup lemon juice
+  One-half cup sugar
+  One cup diced or grated pineapple
+  One cup boiled rice
+  One cup stiffly-whipped cream
+
+Soak the gelatin in the cold water for five minutes. Add the boiling
+water and stir until the gelatin is dissolved. Add the lemon juice and
+sugar. Set in a cold place until the mixture hardens around the edge
+of the bowl. Beat with a Dover egg-beater for three minutes. Add the
+pineapple, rice and cream and beat for three minutes more.
+
+Pile lightly in glass serving dishes. Serve cold with whipped cream.
+
+
+=Rice Fruit Meringue Pudding= (Four portions)
+
+(A good “company dish” made by elaborating the simple rice pudding
+recipe.)
+
+  One cup cooked rice
+  Two-thirds cup cooked apricots
+  One-third cup diced pineapple
+  Two-thirds cup sugar
+  One teaspoon vanilla
+  One-half teaspoon lemon extract
+  Two egg yolks, well-beaten
+  One and one-half cups milk
+  One-fourth level teaspoon salt
+
+Beat the egg yolks and add the milk and all the rest of the
+ingredients. Pour into a greased baking dish. Bake in a moderate oven
+for twenty minutes. Remove from the oven, cover with the Meringue and
+return to a slower oven for fifteen more minutes. Serve warm.
+
+
+Meringue
+
+  Two egg whites
+  Four tablespoons sugar
+
+Beat the egg whites very stiff, add the sugar and beat for one minute.
+Pile lightly on top the prepared pudding and return to a slow oven for
+fifteen minutes.
+
+
+=Rice Pudding with Caramel Sauce= (Four portions)
+
+(Good if you like the caramel flavor.)
+
+  One-half cup rice which has been thoroughly washed
+  Six cups boiling water
+  One level teaspoon salt
+  One-half cup milk
+  One-third cup raisins
+  One-fourth cup sugar
+  One teaspoon vanilla
+
+Drop the rice in the boiling salted water and boil rapidly for twenty
+minutes. Drain, and rinse well with cold or hot water. Add the salt,
+milk, raisins, sugar and vanilla; pour in a buttered baking dish and
+bake in a slow oven for forty-five minutes.
+
+The pudding is done when the milk has been absorbed by the rice and the
+top is a light brown color. Serve warm or cold with Caramel Sauce.
+
+
+Caramel Sauce
+
+  One-half cup brown sugar
+  Two level tablespoons flour
+  One-fourth level teaspoon salt
+  One level tablespoon butter
+  One cup milk
+  One-half teaspoon vanilla
+
+Mix the sugar, flour and salt and, when well mixed, add the butter and
+milk. Cook slowly until the mixture is creamy. Add the vanilla and
+serve warm over the pudding.
+
+
+Method of Steaming Puddings
+
+Small baking-powder cans may be greased, filled half full, and used as
+molds. Creased papers should be tied on tightly or lids used which fit
+into place. If individual molds are used, the steaming need be for one
+and a quarter hours only, but a large mold requires two hours of steady
+steaming. When baking-powder cans are used, set them on some small
+article in the bottom of a kettle. Add boiling water to cover by three
+inches, add a lid and boil for two hours. When adding more water (this
+is usually necessary) use it boiling. If a steamer is used, use small
+tin, aluminum, or enameled cups instead of earthenware custard cups, as
+the latter take so much more time for the steaming.
+
+
+=Hunter’s Pudding= (Six portions)
+
+(One of the best-known of the steamed puddings.)
+
+  Two-thirds cup chopped suet
+  Two-thirds cup molasses
+  Two-thirds cup milk
+  Two cups flour
+  One level teaspoon soda
+  One level teaspoon ground cinnamon
+  One-half level teaspoon each of powdered mace, cloves, nutmeg and salt
+  One cup raisins
+  One cup currants
+  One-half cup nut-meats
+
+Mix all the ingredients and steam for two and one-half hours. Unmold
+and serve warm with Orange Sauce.
+
+
+=Orange Sauce= (Six portions)
+
+  One-half cup sugar
+  Two level tablespoons flour
+  One-eighth level teaspoon salt
+  One cup orange juice
+  One cup water
+  One level teaspoon orange rind, grated
+  One level teaspoon lemon extract
+  One-half level tablespoon butter
+
+Mix the sugar, flour and salt. Add the juice and water and cook until
+the mixture thickens. Add the rind, extract and butter and beat for one
+minute. Serve hot or cold on the pudding.
+
+
+=Plum Pudding= (Ten portions)
+
+(A good Christmas recipe.)
+
+  One cup crumbs
+  Two cups flour
+  Three level teaspoons baking-powder
+  One level teaspoon soda
+  One-half level teaspoon salt
+  One level teaspoon cinnamon
+  One-fourth level teaspoon powdered cloves
+  One cup suet, chopped very fine
+  One cup chopped raisins
+  One-half cup peeled, chopped apple
+  One cup molasses or sorghum
+  One cup milk
+  One teaspoon vanilla
+
+Mix and sift the flour, baking-powder, soda, salt, cinnamon and cloves.
+Add the crumbs, suet, raisins, apple, molasses, milk and vanilla. Beat
+for two minutes. Fill a well-buttered pudding mold half full, cover
+tightly, and steam for three hours. Reheat by steaming when time to
+serve. Serve with Creamy Hard Sauce.
+
+
+=Creamy Hard Sauce= (Ten portions)
+
+  One-half cup butter
+  One-half cup boiling water
+  One tablespoon vanilla extract
+  Two tablespoons lemon juice
+  One-eighth teaspoon salt
+  Three cups sifted powdered sugar
+
+Cream the butter, add the water, extract and juice and beat for two
+minutes. Add the sugar and salt and beat until creamy. Shape into a
+mold and set in a cold place. Cut in small cubes or slices and serve on
+the hot pudding.
+
+
+Steamed Cabinet Fruit Pudding
+
+(A rich pudding in which dry cake crumbs are used.)
+
+  One and one-half cups dry cake crumbs
+  One level teaspoon ground cinnamon
+  One-half level teaspoon ground cloves
+  One-half cup peeled diced peaches
+  One-half cup raisins
+  Two eggs
+  One-half level teaspoon salt
+  One-fourth cup sugar
+  One teaspoon vanilla
+  One and one-half cups milk
+  Two level teaspoons baking-powder
+  Two tablespoons melted butter
+
+Mix the cake, cinnamon, cloves, peaches and raisins. Beat the eggs, add
+the salt, sugar, vanilla and milk. Pour this over the cake mixture and
+let stand for fifteen minutes. Add the baking-powder and melted butter.
+Mix well, and fill a greased pudding mold half full. Steam one hour.
+Unmold and serve with Lemon Sauce.
+
+
+Lemon Sauce
+
+See Index for recipe for Lemon Sauce.
+
+
+=Steamed Chocolate Pudding= (Four portions)
+
+(A simple and delicious recipe.)
+
+  One-half cup sugar
+  One level tablespoon butter
+  One egg, well-beaten
+  Two squares chocolate, melted
+  One-third cup milk
+  One teaspoon vanilla
+  One cup flour
+  One level teaspoon baking-powder
+  One-eighth level teaspoon salt
+
+Cream the sugar and butter together and add the egg and chocolate.
+Beat for two minutes. Add the milk and vanilla and all the rest of the
+ingredients, mixed and sifted. Beat for one minute. Pour into a greased
+pudding mold. Steam for one hour. Cut in slices and serve warm with
+Vanilla Sauce or whipped cream.
+
+
+=Vanilla Sauce= (Four portions)
+
+  One cup sugar
+  Two level tablespoons flour
+  One-fourth level teaspoon salt
+  Two cups water
+  Two teaspoons vanilla
+  Two level tablespoons butter
+
+Mix the sugar, flour and salt. Add the water and cook, stirring
+constantly, for four minutes. Add the vanilla and butter. Serve warm or
+cold on puddings.
+
+
+=Steamed Date Pudding= (Eight portions)
+
+(A good “company” dessert.)
+
+  One-third cup fat
+  One cup light brown sugar
+  One cup milk
+  One teaspoon vanilla
+  Two and one-half cups flour
+  Two level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  One-fourth level teaspoon mace
+  One-fourth level teaspoon grated nutmeg
+  One cup seeded chopped dates
+
+Cream the fat and sugar together. Add the milk and vanilla. Mix and
+sift the flour, baking-powder, salt, mace and nutmeg. Add the dates
+and combine with the creamed mixture. Beat for three minutes. Fill a
+greased pudding mold half full. Steam for two hours. Serve warm with
+whipped cream or Lemon Sauce.
+
+
+=Steamed Fig Pudding= (Eight portions)
+
+(Rich, but nearly always liked.)
+
+  One-third pound suet, chopped fine
+  One-half pound figs, chopped fine
+  One cup flour
+  Two level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  One cup sugar
+  Two eggs
+  Two-thirds cup milk
+  One teaspoon vanilla
+  One and one-half cups bread crumbs
+
+Mix the suet and figs. Mix and sift the flour, baking-powder, salt and
+sugar, and add to the suet mixture. Add the eggs, well beaten, the milk
+and vanilla. Beat for three minutes. Add the crumbs and mix thoroughly.
+Fill a buttered pudding mold half full. Steam for two hours. Serve hot
+with Lemon Sauce or Whipped Cream Sauce.
+
+
+=Steamed Fruit Pudding= (Four portions)
+
+(Popular in winter.)
+
+  One cup flour
+  One level teaspoon baking-powder
+  One-fourth level teaspoon soda
+  Two level tablespoons sugar
+  One level teaspoon powdered cinnamon
+  One level teaspoon powdered cloves
+  One-half level teaspoon grated nutmeg
+  One-half level teaspoon mace
+  One-half cup raisins
+  One-third cup currants. (Or dates seeded and chopped)
+  One-third cup sorghum or molasses
+  One egg, well-beaten
+  One-half cup milk
+  Two teaspoons melted fat
+
+Mix and sift the flour, baking-powder, soda, sugar, cinnamon, cloves,
+nutmeg and mace. Add the raisins, currants, sorghum, egg well beaten,
+milk and melted fat. When well mixed, pour into a greased pudding mold
+and steam for two and one-half hours.
+
+If stored, these puddings will last a long time. Keep in a cool, dry
+place. Reheat by steaming for thirty minutes. Serve warm in slices with
+Lemon or Orange Sauce. (See Index for Lemon or Orange Sauce recipes.)
+
+
+=Bettina’s Steamed Fruit Pudding= (Ten portions)
+
+(A successful holiday pudding.)
+
+  Two cups chopped raisins
+  Two cups chopped seeded dates
+  One cup nut-meats, chopped fine
+  One-third cup citron, chopped fine
+  One-fourth cup orange peel, chopped fine
+  One cup bread crumbs
+  One cup grape juice or milk
+  One cup flour
+  One level teaspoon cinnamon
+  One-third level teaspoon nutmeg
+  One-third level teaspoon allspice
+  One-half level teaspoon soda
+  One-half cup sugar, brown if possible
+  One and one-half cups suet, chopped fine
+  Four eggs, well-beaten
+
+Mix the raisins, dates, nut-meats, citron and orange peel, all of which
+have been chopped thoroughly. Soak the crumbs in the grape juice for
+five minutes. Mix and sift the flour, cinnamon, nutmeg, allspice, soda
+and sugar. Add these to the first mixture and also add the crumbs and
+juice. Add the suet and eggs. Pour into a well-buttered pudding mold,
+filling but half full. Steam for four hours or more. Serve warm with
+Lemon Sauce or Hard Sauce. (See recipes.)
+
+
+=Steamed Graham Puddings= (Six portions)
+
+(An old-fashioned favorite that our grandfathers liked.)
+
+  One and one-half cups Graham flour
+  One level teaspoon powdered cinnamon
+  One-half level teaspoon powdered cloves
+  One-fourth level teaspoon nutmeg
+  One level teaspoon soda
+  One-fourth level teaspoon salt
+  One cup raisins
+  Two-thirds cup molasses or sorghum
+  One-half cup sour milk or buttermilk
+
+Mix the Graham flour, cinnamon, cloves, nutmeg, soda and salt. Add
+the raisins, molasses and sour milk. Beat for three minutes. Fill a
+buttered pudding mold half full.
+
+Steam for two and a half hours. Cut in slices and serve hot with Lemon
+Sauce.
+
+
+=Steamed Raisin Puddings= (Six portions)
+
+(One of Bettina’s favorites.)
+
+  Two cups flour
+  One-third level teaspoon soda
+  One level teaspoon baking-powder
+  One-fourth level teaspoon salt
+  Six level tablespoons sugar
+  One-third cup molasses
+  One cup raisins. (Washed thoroughly)
+  One egg, well-beaten
+  Two-thirds cup warm water
+  One teaspoon vanilla
+
+Mix and sift the flour, soda, baking-powder, salt and sugar. Add the
+rest of the ingredients and beat for three minutes.
+
+Pour into six small greased pudding molds, filling each three-fourths
+full. Cover tightly. If the molds have no lids use buttered paper,
+tying it on securely. Steam for thirty minutes.
+
+Serve warm with Brown Sugar Sauce.
+
+(The pudding may be placed in one large mold and steamed for two and
+one-half hours. To reheat, place in a steamer for twenty minutes.)
+
+
+=Suet Pudding= (Eight portions)
+
+(A delicious and fruity dessert that should not be eaten too freely at
+night.)
+
+  One cup suet, chopped fine
+  One cup molasses
+  One cup milk
+  Three cups flour
+  One level teaspoon soda
+  Two level teaspoons baking-powder
+  One level teaspoon powdered ginger
+  Two level teaspoons cinnamon
+  One level teaspoon cloves
+  One-fourth level teaspoon salt
+  One cup nut-meats, cut fine
+  One cup raisins, cut fine
+  One cup dates, stoned and cut fine
+
+Mix all the ingredients together and steam for three hours in a
+well-buttered covered pudding mold. Serve with Cambridge Sauce.
+
+
+=Cambridge Sauce= (Eight portions)
+
+  One cup water
+  Three level tablespoons flour
+  One-half cup butter
+  One-eighth level teaspoon salt
+  Three tablespoons grape juice
+  One teaspoon vanilla
+  One teaspoon lemon extract
+  Two cups powdered sugar
+
+Slowly add the water to the flour, mixing well. Cook, stirring
+constantly, for three minutes, or until the mixture thickens. Cool,
+and add the butter creamed, the salt, grape juice, and extracts. Add
+the powdered sugar, sifted. Beat until thick and creamy. Set in a
+cold place until chilled, cut in small slices and place on top of the
+pudding.
+
+
+=Bettina’s Suet Pudding= (Eight portions)
+
+(Somewhat hearty; it should not be served after a heavy dinner.)
+
+  One cup bread crumbs
+  One cup milk
+  One cup flour
+  One level teaspoon salt
+  One level teaspoon baking-powder
+  Three level tablespoons sugar
+  One and one-fourth level teaspoons powdered cinnamon
+  One-half level teaspoon powdered cloves
+  One-third level teaspoon powdered nutmeg
+  One cup chopped raisins
+  One-third cup nut-meats, cut fine
+  One teaspoon vanilla
+  One cup suet, chopped fine
+
+Soak the crumbs in the milk for five minutes. Mix and sift flour, salt,
+baking-powder, sugar, cinnamon, cloves and nutmeg. Add the raisins,
+nut-meats and suet. Combine with the soaked crumbs, add the vanilla and
+mix thoroughly. Fill a well-buttered mold half full. Cover lightly and
+steam for two and a half hours. Unmold and serve hot with Lemon Sauce.
+
+
+=Lemon Sauce= (Eight portions)
+
+  One cup sugar
+  Two and one-half level tablespoons flour
+  One-sixth level teaspoon salt
+  Two cups water
+  Three tablespoons lemon juice
+  One-third level teaspoon grated rind
+  One level tablespoon butter or butter substitute
+
+Mix the sugar, flour and salt. Add the water. Cook, stirring
+frequently, until creamy and slightly thick. Allow to boil for a
+minute. Add the juice, rind and butter. Beat for one minute. Serve hot
+or cold on the pudding. Reheat by steaming.
+
+
+=Caramel Pudding= (Four portions)
+
+(A simple and delicious dessert.)
+
+  Two-thirds cup sugar
+  One-half cup flour
+  One-fourth level teaspoon salt
+  Three tablespoons thick caramel syrup
+  Three cups milk
+  Two egg yolks, well beaten
+  One and one-fourth teaspoons vanilla
+
+Mix the sugar, flour and salt in the upper part of the double boiler.
+When well blended, add the milk and caramel syrup and cook over hot
+water for twenty minutes, or until the pudding is thick and creamy. Add
+the egg yolks, and beat for one minute while cooking. Add the vanilla,
+and when well mixed, pour into individual serving dishes. Serve very
+cold with whipped cream.
+
+To make the caramel syrup, place one-third cup of sugar in a
+frying-pan, and heat slowly, stirring constantly, until a light brown
+liquid is formed. Add one-half cup of water and boil three minutes.
+Reserve the extra portion of caramel for future use.
+
+
+=Chocolate Pudding= (Four portions)
+
+(A home favorite.)
+
+  Two-thirds cup sugar
+  One-half cup flour
+  One-fourth level teaspoon salt
+  Three cups milk
+  One and one-half squares chocolate, melted
+  Two egg yolks, well beaten
+  One teaspoon vanilla
+
+Mix the sugar, flour and salt very carefully. Add the milk and melted
+chocolate and cook in a double boiler until stiff. (About twenty
+minutes is required.) Add the egg yolks and cook, beating constantly,
+for two more minutes. Add the vanilla, and pour into glass serving
+cups. Set in a cold place for half an hour or more. Serve with cream.
+
+
+=Chocolate Cream Pudding= (Four portions)
+
+(A lighter and creamier chocolate pudding.)
+
+  One-third cup sugar
+  One-fourth level teaspoon salt
+  Four level tablespoons cornstarch
+  Two and one-fourth cups milk
+  One and one-half squares chocolate, melted
+  One egg yolk, well beaten
+  One egg white, stiffly beaten
+  One teaspoon vanilla
+
+Mix the sugar, salt and cornstarch in the upper part of a double
+boiler. Add the milk and melted chocolate. Cook for twenty minutes,
+stirring frequently. Add the egg yolk and cook for one minute. Add the
+egg white, stiffly-beaten, and the vanilla, and remove at once from
+the fire. Beat for two minutes. Pile in serving dishes. Set in a cold
+place for one hour or more. Serve with thin or whipped cream.
+
+
+=Cocoa Tapioca Pudding= (Four portions)
+
+(Good, if you like tapioca desserts.)
+
+  One-fourth cup quick cooking tapioca
+  One and one-half cups boiling water
+  One-fourth level teaspoon salt
+  Three level tablespoons cocoa
+  One-third cup sugar
+  One cup milk
+  One egg, well-beaten
+  One-eighth level teaspoon ground cinnamon
+  One teaspoon vanilla
+
+Wash the tapioca, add the water and salt and cook in a double boiler
+for fifteen minutes. Add the cocoa, sugar and milk and cook five
+minutes. Add the beaten egg and cinnamon and cook for one minute more.
+Remove from the fire and beat for two minutes. Add the vanilla. Pile in
+serving dishes and set in a cold place for an hour or more. Serve with
+cream.
+
+
+=Cream Tapioca Pudding= (Four portions)
+
+(A simple home pudding.)
+
+  One-half cup granulated tapioca
+  Three cups milk
+  One level teaspoon salt
+  One-third cup sugar
+  Two eggs, well beaten
+  One teaspoon vanilla
+  One teaspoon lemon extract
+
+Wash the tapioca and place in the upper part of the double boiler.
+Add the milk, salt and sugar and cook in the double boiler for thirty
+minutes, or until the pudding is thick. Add the eggs and cook for two
+minutes, stirring constantly. Add the extracts, beat for two minutes,
+and pour into a serving dish. Serve very cold with cream.
+
+
+=Baked Fig Pudding= (Four portions)
+
+(Good and unusual.)
+
+  Two-thirds cup sugar
+  Two cups flour
+  Four level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  Two-thirds cup milk
+  One egg, well beaten
+  One teaspoon vanilla
+  Four tablespoons melted fat (butter or lard)
+  Two-thirds cup figs, cut fine
+
+Mix and sift the sugar, flour, baking-powder and salt. Add the milk,
+beaten egg, vanilla and fat. Beat for three minutes. Fill well-greased
+muffin pans half full. Place a portion of the figs on top of each
+pudding. Bake in a moderate oven for twenty minutes. Serve hot or cold
+with Lemon Sauce.
+
+
+=Jam Cake Pudding= (Six portions)
+
+(Bob and the children like this.)
+
+  One cup brown sugar
+  Five level tablespoons butter, butter substitute, or lard substitute
+  Two eggs
+  Four tablespoons jam
+  One cup flour
+  One level teaspoon soda
+  One level teaspoon baking-powder
+  One-eighth level teaspoon salt
+
+Cream the sugar and fat for three minutes. Add the eggs well beaten,
+and the jam. Beat for one minute. Add the flour, soda, baking-powder
+and salt, mixed and sifted. Beat for two minutes. Place in greased
+muffin pans.
+
+Bake in a moderate oven for twenty minutes. Serve warm with Lemon Sauce.
+
+
+Lemon Sauce
+
+  One cup sugar
+  Two level tablespoons flour
+  One-eighth level teaspoon salt
+  One and three-fourths cups water
+  One-fourth cup lemon juice
+  One level teaspoon grated lemon rind
+  One level tablespoon butter
+
+Mix the sugar, flour and salt. When well blended, add the water, lemon
+juice and lemon rind. Cook slowly, stirring constantly, until a creamy
+sauce is formed. Add the butter. Beat for one minute. Serve warm or
+cold on puddings.
+
+
+Maple Cream Pudding
+
+(Simple and really delicious.)
+
+  One-third cup sugar
+  One-third cup flour
+  One-fourth level teaspoon salt
+  One-half cup maple syrup
+  Two cups milk
+  One egg yolk, well beaten
+  One-half teaspoon vanilla
+
+Mix the sugar, flour and salt thoroughly; add the syrup and milk. Cook
+in a double boiler until thick and creamy. (About fifteen minutes.)
+Add the egg yolk and cook two minutes. Add the vanilla. Pour into
+individual serving dishes. Set in a cold place for one hour or more.
+
+Serve with whipped cream.
+
+
+=Maple Sugar Roll= (Four portions)
+
+(One of Bettina’s favorites which she makes often when she has maple
+sugar in the house.)
+
+  One and one-half cups flour
+  Three level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  Three level tablespoons lard or a lard substitute
+  One-half cup milk
+  One-half cup shaved or grated maple sugar
+  One level tablespoon butter
+
+Mix and sift the flour, baking-powder and salt. Cut in the lard with a
+knife. Add the milk slowly, until a soft dough is formed. Toss upon a
+floured board and pat out to the thickness of one and one-half inches.
+Sprinkle the sugar on top of the dough. Dot the sugar with bits of
+butter. Roll up like a jelly roll. Cut in one and one-half-inch slices.
+Flatten down and place side by side upon a greased pan. Bake in a
+moderate oven for fifteen minutes. Serve warm with Maple Sauce.
+
+
+=Hot Maple Pudding Sauce= (Four portions)
+
+  One level tablespoon cornstarch
+  One-eighth level teaspoon salt
+  One-third cup milk
+  One cup maple syrup
+  One-fourth teaspoon vanilla
+
+Mix the cornstarch and salt. Add the milk, and when well blended, add
+the maple syrup. Cook for three minutes, stirring constantly. Add the
+vanilla and serve warm over the pudding.
+
+
+=Mary Armenio’s Italian Pudding= (Four portions)
+
+(This is really very good,--much better than you would guess from
+reading the recipe.)
+
+  One large lemon
+  One cup sugar
+  One level tablespoon butter
+  Two cups water
+  One-half cup sugar
+  One level tablespoon butter
+  One egg, well beaten
+  One cup flour
+  Two level teaspoons baking-powder
+  One-half cup milk
+
+Wash the lemon and cut into very thin slices. (Use a sharp knife for
+the cutting.) Cook the lemon, sugar, butter and water together very
+slowly for twenty minutes. Mix the half-cup of sugar with the butter
+and egg. Add the flour and baking-powder mixed and sifted. Add the milk
+and beat for two minutes. Place the batter in a buttered baking dish.
+Pour the boiling lemon syrup over the top. Bake in a moderate oven
+until the batter shrinks away from the sides of the pan. (The syrup
+serves as a sauce for the pudding.)
+
+
+=Snow Ball Pudding= (Four portions)
+
+(An old-time friend.)
+
+  One-fourth cup fat
+  One-half cup sugar
+  Two egg yolks, well beaten
+  One-fourth cup milk
+  One teaspoon vanilla
+  One-third cup cornstarch
+  Three-fourths cup flour
+  Two level teaspoons baking-powder
+  One-eighth level teaspoon salt
+  Two stiffly-beaten egg whites
+
+Cream the fat, add the sugar and egg and beat for two minutes. Add the
+milk, vanilla and all the dry ingredients, mixed and sifted. Beat for
+three minutes. Add the stiffly-beaten egg whites.
+
+Fill well-greased muffin pans two-thirds full. Bake in a moderate oven
+for twenty minutes.
+
+Serve warm or cold with Orange Sauce.
+
+
+=Orange Sauce for Puddings= (Four portions)
+
+  One-half cup sugar
+  One level tablespoon flour
+  One cup orange juice
+  One-third cup lemon juice
+  One-eighth level teaspoon salt
+  One egg yolk, well beaten
+  One egg white, stiffly beaten
+
+Mix the sugar and flour, add the juices and salt and cook slowly until
+slightly thick. Add the egg yolk and cook for one minute more. Add the
+egg white, stiffly-beaten, and serve on puddings.
+
+
+
+
+[Illustration: Raspberry Desserts]
+
+
+=Raspberry Squares= (Four portions)
+
+(Bettina says she has still to meet the man who doesn’t like “raspberry
+squares.”)
+
+  One and one-half cups flour
+  Three level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  Three level tablespoons lard, or a lard substitute
+  One-half cup milk
+  One cup drained, canned or fresh raspberries
+  Four level tablespoons sugar
+  Two level tablespoons butter
+
+Mix and sift the flour, baking-powder and salt. Cut in the lard with a
+knife. Add the milk, mixing with a knife until a soft dough is formed.
+Toss upon a floured board. Pat to the thickness of half an inch. Spread
+the berries on half of the dough. Sprinkle the sugar over the berries
+and spread the butter on top. Fold the dough that is without berries
+over on top of the berry mixture. Pinch the sides together and place in
+a greased pan.
+
+Bake in a moderate oven for fifteen minutes. Cut in squares and serve
+with Raspberry Sauce.
+
+
+=Raspberry Sauce= (Four portions)
+
+  One-half cup sugar
+  One level tablespoon flour
+  One-eighth level teaspoon salt
+  Two tablespoons lemon juice
+  One cup water or raspberry juice
+
+Mix the sugar, flour and salt and add the lemon juice and water. Cook
+for three minutes, stirring frequently. Serve warm or cold over the
+pudding.
+
+
+Raspberry Washington Pie
+
+(A good “company” dessert.)
+
+  One-fourth cup fat
+  Three-fourths cup sugar
+  Two egg yolks
+  One teaspoon lemon extract
+  One-half cup milk
+  One and one-half cups flour
+  Two and one-half level teaspoons baking-powder
+  One-eighth level teaspoon salt
+  Two egg whites
+
+Cream the fat, add the sugar and egg yolks and beat for three minutes.
+Add the lemon extract, milk, flour, baking-powder and salt. Beat again
+for three minutes. Add the egg whites, stiffly beaten, and pour into
+two layer-cake pans lined with waxed paper. Bake in a moderate oven
+for twenty minutes. Place raspberry filling between the layers, and
+powdered sugar on top.
+
+
+Raspberry Filling
+
+  One-half cup raspberry jam
+  One-half teaspoon lemon extract
+
+Beat the jam and extract together and place between the layers of the
+cake.
+
+
+Powdered Sugar Topping
+
+  One egg white
+  One teaspoon lemon extract
+  One teaspoon vanilla extract
+  One-eighth teaspoon salt
+  One cup powdered sugar, sifted
+
+Beat the egg white very stiff, add the extracts and powdered sugar
+slowly until a soft mixture is formed. Beat for one minute. Spread on
+top of the cake.
+
+
+=Steamed Raspberry Pudding= (Four portions)
+
+(Why not make this in winter when you have some left-over canned
+raspberries on hand? Steamed puddings are best in cold weather, you
+know.)
+
+  One cup flour
+  Two level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  One-fourth cup sugar
+  One egg, well beaten
+  One-fourth cup milk
+  Two tablespoons melted fat
+  One teaspoon vanilla
+  One cup raspberries, fresh or canned
+  Three level tablespoons sugar
+
+Sprinkle the three tablespoons of sugar over the raspberries and let
+them stand until the rest of the pudding is ready. Mix and sift the
+flour, baking-powder, salt and sugar. Add the egg and milk and beat
+for three minutes. Add the melted fat and vanilla and the sweetened
+raspberries. Fill small greased molds half full.
+
+Steam in a covered steamer for thirty minutes. Unmold and serve warm
+with Cream Sauce.
+
+
+=Cream Sauce= (Four portions)
+
+  One egg
+  One-fourth cup milk
+  One-half cup cream
+  One teaspoon vanilla
+  Two cups powdered sugar
+
+Beat the egg, add the milk and cream. Beat for two minutes. Add the
+vanilla and slowly add the powdered sugar, sifted. Beat for two
+minutes. Serve very cold on puddings.
+
+
+
+
+[Illustration: Souffles]
+
+
+=Chocolate Souffle= (Four portions)
+
+(A universal favorite.)
+
+  Three level tablespoons butter
+  Four level tablespoons flour
+  One-eighth level teaspoon salt
+  Two-thirds cup milk
+  One-third cup sugar
+  Two squares chocolate, melted
+  One teaspoon vanilla
+  Three egg yolks
+  Three egg whites
+
+Melt the butter and add the flour and salt. Mix well. Add the milk and
+sugar and cook until very thick and creamy. Add the chocolate, vanilla,
+and egg yolks. Beat for three minutes. Add the egg whites, stiffly
+beaten. Pile in a buttered baking-dish. Set in a pan of hot water and
+bake in a moderate oven for thirty minutes. Serve warm in squares with
+Hard Sauce.
+
+
+=Date Nut Souffle= (Four portions)
+
+(As full of air and “goodness” as of dates and nuts.)
+
+  One cup dates, seeded and chopped
+  One-third cup sugar
+  One-fourth cup water
+  Two level tablespoons butter
+  Two level tablespoons flour
+  One-half cup milk
+  Three egg yolks
+  Three egg whites
+  One teaspoon vanilla
+  One-half level teaspoon baking-powder
+  One-half cup nut-meats
+
+Cook the dates, sugar and water together for five minutes, stirring
+constantly. Melt the butter, add the flour, and when well blended,
+add the milk. Cook until thick, stirring constantly. Add the egg
+yolks and beat for three minutes. Add the date mixture, egg whites,
+stiffly-beaten, vanilla, baking-powder and nuts. Pile lightly into a
+buttered baking dish, set in a pan of hot water, and bake in a moderate
+oven for thirty minutes. Serve warm with whipped cream.
+
+[Illustration: Strawberry Short Cake]
+
+
+
+
+[Illustration: Strawberry Desserts]
+
+
+=Bettina’s Strawberry Shortcake= (Four portions)
+
+(The joy of the strawberry season.)
+
+  One and one-half cups flour
+  Three level teaspoons baking-powder
+  One-fourth level teaspoon salt
+  Three level tablespoons lard
+  One-half cup milk
+  Two cups strawberries
+  One-half cup sugar
+
+Mix and sift the flour, baking-powder and salt. Cut in the lard with a
+knife. Slowly add the milk until a soft dough is formed. Toss upon a
+floured board. Pat to the thickness of one inch. Cut out with a large
+cooky cutter. Place side by side on a tin pan. Bake in a moderate oven
+for twelve minutes. Split and arrange the berries, mixed with the
+sugar, on top and between the shortcakes. Serve with cream.
+
+
+Cottage Pudding with Strawberry Sauce
+
+(You’ll like it if you like cottage puddings.)
+
+See Index for Cottage Pudding recipe.
+
+
+=Strawberry Sauce= (Four portions)
+
+  One cup sugar
+  Two level tablespoons flour
+  One-eighth level teaspoon salt
+  One cup water
+  Two tablespoons lemon juice
+  One cup crushed strawberries
+
+Mix the sugar, flour and salt. Add the water and cook for two minutes.
+Add the lemon juice and strawberries and cook for three minutes. Serve
+warm or cold on cottage pudding.
+
+
+=Strawberry Bavarian Cream= (Four portions)
+
+(An airy-fairy dish that makes a good dessert for a “pink luncheon.”)
+
+  Two level tablespoons granulated gelatin
+  One-third cup cold water
+  One cup strawberry juice and pulp, mixed
+  One-half cup sugar
+  One tablespoon lemon juice
+  Two egg whites
+
+Soak the gelatin in cold water for five minutes. Place in a pan of hot
+water and stir until dissolved. Add the sugar and lemon juice and when
+well dissolved add the strawberries. Allow partially to congeal and
+then beat until frothy. Add the egg whites, stiffly beaten. Beat the
+whole mixture until stiff. Pile in glass serving cups. Set in a cold
+place for one hour or more. Serve with whipped cream.
+
+
+=Strawberry Cases= (Six portions)
+
+(A delicious strawberry recipe.)
+
+  Six pie-shells, baked in muffin pans
+  Three cups fresh strawberries
+  One-half cup powdered sugar
+  One and one-half cups whipped cream
+  Four level tablespoons sugar
+  One teaspoon vanilla
+
+Arrange the pie-shells on serving plates. Mix the strawberries and
+powdered sugar and fill the cases with them. Mix the whipped cream,
+sugar and vanilla. Pile on top the strawberries. Serve.
+
+
+=Strawberry Cottage Pudding= (Four portions)
+
+(Unusual and very good.)
+
+  Three level tablespoons butter
+  One-half cup sugar
+  One teaspoon vanilla
+  One-half cup milk
+  One egg
+  One and one-half cups flour
+  Two level teaspoons baking-powder
+  One-eighth level teaspoon salt
+  One cup fresh or canned strawberries
+
+Cream the butter and sugar, add the vanilla, milk and egg. Beat for one
+minute. Add the flour, baking-powder and salt, mixed and sifted. Beat
+for two minutes. Add the strawberries. Fill greased muffin pans half
+full. Bake in a moderate oven for twenty minutes. Serve with plain or
+whipped cream.
+
+
+=Strawberry Fluff= (Four portions)
+
+(A very popular light dessert.)
+
+  Two cups strawberries
+  One-third cup sugar
+  One cup diced marshmallows
+  One cup whipped cream
+  One teaspoon vanilla
+
+Mix all the ingredients and pile in glass sherbet cups. Set in a cold
+place an hour and serve at once.
+
+
+=Strawberry Fruit Dessert= (Four portions)
+
+(A fruit mixture that many people like.)
+
+  One cup diced oranges
+  One cup diced pineapple
+  One cup strawberries
+  Two tablespoons lemon juice
+  One-third cup sugar
+
+Mix all the ingredients and place in a very cold place for twenty
+minutes or more. Serve in glass serving cups.
+
+
+Strawberry Shortcake
+
+(The “cake strawberry-shortcake.” Bettina doesn’t think it compares
+with the other kind, but everybody to his own taste!)
+
+  Three level tablespoons butter
+  One-half cup sugar
+  One egg, well beaten
+  One teaspoon vanilla
+  One-half cup milk
+  One and one-half cups flour
+  Three level teaspoons baking-powder
+  One-eighth level teaspoon salt
+  Two cups strawberries
+  One-third cup sugar
+
+Cream the butter, add the sugar and egg and beat for two minutes. Add
+the vanilla, and the flour, baking-powder and salt, mixed and sifted.
+Beat for two minutes. Pour the batter into two small layer-cake pans,
+lined with waxed paper. Bake in a moderate oven for twenty minutes.
+Place the strawberries, mixed with the sugar, between the two layers
+and on the top layer. Serve with cream.
+
+
+=Strawberry Sponge Cake= (Six portions)
+
+(A good “party luncheon” dessert)
+
+  Six small sponge cakes
+  Two cups strawberries
+  One-third cup sugar
+  One and one-half cups whipped cream
+  Three level tablespoons sugar
+  One teaspoon vanilla
+
+Cut the sponge cakes in halves. Mix the strawberries and one-third cup
+of sugar. Place portions of the strawberries between and on top of the
+cut sponge cakes. Mix the whipped cream, sugar and vanilla. Pile on top
+of the prepared sponge cakes and serve at once.
+
+
+
+
+[Illustration: Whips]
+
+
+=Date Nut Whip= (Four portions)
+
+(A delicious light dessert. Serve very cold.)
+
+  One cup dates, seeded and chopped
+  One-half cup water
+  One-half cup sugar
+  Three egg whites
+  One teaspoon vanilla
+  One cup whipped cream
+  One-half cup nut-meats, cut fine
+
+Cook the dates, water and sugar together for five minutes. Beat the egg
+whites until stiff. Add the date mixture, vanilla and whipped cream.
+Pile lightly in glass sherbet dishes. Sprinkle the nuts over the top.
+Serve very cold.
+
+
+=Ginger Rice Whip= (Four portions)
+
+(Delightful as a luncheon dessert.)
+
+  One and one-half cups cooked rice
+  One-third cup sugar
+  One teaspoon vanilla
+  One-fourth level teaspoon salt
+  One-half cup nut-meats
+  One-fourth cup preserved ginger, chopped fine
+  One-half cup marshmallows, cut fine
+  Two cups stiffly-whipped cream
+
+Mix the rice, sugar, vanilla and salt. Add the nut-meats, ginger and
+marshmallows. Cut and fold in the whipped cream. Pile lightly in glass
+serving dishes and set in a cold place for thirty minutes or more.
+
+
+=Prune Whip= (Four portions)
+
+(A baked prune whip that everybody likes, especially when served with
+whipped cream.)
+
+  One cup dried prunes
+  One and one-half cups water
+  One-third cup sugar
+  One teaspoon lemon extract
+  Two egg whites, stiffly beaten
+
+Wash the prunes carefully. Add the water and soak over night. In the
+morning cook very slowly for twenty minutes. Cool and remove the seeds.
+Mix the seeded prune sauce (do not drain) and sugar, and cook slowly
+for ten minutes, stirring constantly. Cool and add the lemon extract.
+Lightly add the stiffly-beaten egg whites.
+
+Pile in a buttered baking dish. Set in a pan of hot water and bake in
+a moderate oven for thirty minutes. Serve warm or cold in glass dishes
+with custard sauce or cream.
+
+
+=Gelatin Prune Whip= (Four portions)
+
+(An uncooked prune whip that is very good.)
+
+  One cup stewed prunes
+  One-half cup sugar
+  One level tablespoon granulated gelatin
+  Two tablespoons cold water
+  One-half cup boiling water
+  Three egg whites, stiffly beaten
+  One teaspoon lemon extract
+
+Seed the cooked prunes and add the sugar. Cook very slowly, stirring
+constantly, until a thick marmalade is formed. Soak the gelatin in the
+cold water for three minutes, add the boiling water and stir until
+dissolved. Add the prune mixture, mix and allow to cool. When cold, add
+the egg whites, stiffly-beaten, and the lemon extract. When well mixed
+pile lightly into glass serving dishes and set in a very cold place for
+twenty minutes or more to chill.
+
+Serve with Lemon Custard Sauce.
+
+
+=Lemon Custard Sauce= (Four portions)
+
+  Two egg yolks
+  Two level teaspoons flour
+  One-fourth level teaspoon salt
+  Five level tablespoons sugar
+  Two cups milk
+  One teaspoon lemon extract
+
+Beat the egg yolks in the upper part of the double boiler. Add the
+flour, salt, sugar and milk. Cook over hot water until the mixture will
+coat a silver spoon. Beat for two minutes, add the lemon extract and
+serve very cold on puddings.
+
+
+
+
+A FEW SIMPLE DESSERT SUGGESTIONS
+
+
+  Apples, Bananas and Oranges, served in the skin, with fruit knives
+
+  Apricots, Sliced, with or without Cream
+
+  Bananas, Sliced, and Cream
+
+  Blueberries and Cream
+
+  Cantaloupe
+
+  Cake and Coffee
+
+  Dates stuffed with nuts and rolled in powdered sugar
+
+  Doughnuts and Coffee
+
+  Honey-Dew Melon
+
+  Sliced Oranges with Cake or Cookies
+
+  Peaches, Canned, with Whipped Cream
+
+  Peaches, Sliced, and Cream, with Cake or Cookies
+
+  Pears, Canned, with Cake or Cookies
+
+  Pears, Fresh
+
+  Pineapple, Canned, with Cake or Cookies
+
+  Pineapple, Fresh, with Powdered Sugar
+
+  Raisins and Assorted Nuts
+
+  Raspberries, Black, and Cream, with Cake or Cookies
+
+  Raspberries, Red, with Plain or Whipped Cream
+
+  Rhubarb Sauce with Cake or Cookies
+
+  Strawberries, Fresh, with Powdered Sugar
+
+  Strawberries, Fresh, with Plain or Whipped Cream
+
+  Vanilla Ice Cream with Fresh Strawberries
+
+  Vanilla Ice Cream, with Fresh Peaches, Sliced
+
+  Watermelon, Iced
+
+
+
+
+INDEX
+
+
+I. Apple Desserts
+
+                                                                    PAGE
+
+  Apple Cobbler.                                                       9
+
+  Apple Dessert.                                                      10
+
+  Apple Pie (See Pies).                                              102
+
+  Apple Puffs.                                                        11
+
+  Apple Sauce Cake.                                                   11
+
+  Apple Tapioca.                                                      12
+
+  Baked Apple Dumplings.                                              13
+
+  Baked Apples with Brown Sugar.                                      13
+
+  Baked Apples with Marshmallows.                                     14
+
+  Brown Betty.                                                        15
+
+  Butterscotch Apples.                                                16
+
+  Coddled Apples.                                                     16
+
+  Dutch Apple Cake.                                                   17
+
+  Glazed Apples.                                                      18
+
+  Individual Apple Rolls.                                             18
+
+  Maple Rice and Apple Pudding.                                       19
+
+  Marshmallow Apple Desserts.                                         20
+
+  Pineapple Baked Apples.                                             20
+    Whipped Cream Sauce.                                              21
+
+  Rice Apple Pudding.                                                 21
+
+
+II. Apricot Desserts
+
+  Apricot Blanc Mange.                                                22
+
+  Apricot Bread Pudding.                                              23
+
+  Apricot Gelatin Souffle.                                            23
+
+  Apricot (Dried) Meringue Pie. (See Pies).                          104
+
+  Apricot Rice Pudding.                                               24
+
+  Apricot Whip, Uncooked.                                             24
+
+  Steamed Dried Apricot Pudding.                                      25
+
+
+III. Banana Desserts
+
+  Banana Compote.                                                     26
+
+  Banana Cream Pie. (See Pies).                                      105
+
+  Banana Custard Pudding.                                             26
+
+  Banana Dessert.                                                     27
+
+  Banana Fritters.                                                    28
+
+  Bettina’s Banana Custard Pudding.                                   29
+
+
+IV. Blueberry Desserts
+
+  Blueberry Batter Pudding.                                           30
+
+  Blueberry Pie. (See Pies).                                         106
+
+  Blueberry Roll.                                                     31
+
+
+V. Cake Desserts
+
+  Angel Dessert.                                                      32
+
+  Boston Cream Pie (Lucie’s). (See Pies).                             32
+
+  Chocolate Cream Roll.                                               34
+
+  Crumb Dessert.                                                      35
+
+  Gingerbread, Bettina’s Best.                                        35
+
+  Ice Box Cake.                                                       36
+
+  Lady Baltimore Cake.                                                37
+
+  Prune Cake Pudding. (See Prune Desserts).                          129
+
+  Sponge Cake a la Mode.                                              38
+
+  Chocolate Torte.                                                    38
+
+
+VI. Cherry Desserts
+
+  Cherry Cobbler.                                                     40
+
+  Cherry Pie. (See Pies).                                            108
+
+  Cherry Pudding.                                                     41
+
+  Cherry Snow Pudding.                                                41
+
+  Cherry Turnovers.                                                   42
+
+  Cherry Tarts.                                                       42
+
+  Steamed Cherry Pudding.                                             43
+
+
+VII. Cream Puff and Eclair Desserts
+
+  Cream Puffs.                                                        45
+    Cream Filling.                                                    46
+    Mocha Filling.                                                    46
+    Cocoanut Cream Filling.                                           47
+
+  Chocolate Eclairs.                                                  47
+
+
+VIII. Custard Desserts
+
+  Baked Custard.                                                      49
+
+  Banana Custard Pudding. (See Banana Recipes).                       26
+
+  Banana Custard Pudding, Bettina’s. (See Banana Recipes).            29
+
+  Boiled Custard.                                                     49
+
+  Caramel Custard.                                                    50
+
+  Cocoanut Custard Pudding.                                           50
+
+  Custard Float.                                                      51
+
+  Custard Pie. (See Pies).                                           112
+
+  Floating Island.                                                    52
+
+  Frozen Custard. (See Frozen Desserts--Miscellaneous).               79
+
+  Maple Custard.                                                      52
+
+  Peach Custard. (See Peach Desserts).                                96
+
+
+IX. Frozen Desserts
+
+1. ICE CREAMS.
+
+  Plain Vanilla Ice Cream, with Directions for Freezing.              54
+
+  Banana Ice Cream.                                                   55
+
+  Caramel Ice Cream.                                                  56
+
+  Chocolate Ice Cream.                                                56
+
+  Maple Ice Cream.                                                    57
+
+  Mocha Ice Cream.                                                    57
+
+  New York Ice Cream.                                                 58
+
+  Peach Ice Cream.                                                    58
+
+  Peppermint Ice Cream.                                               59
+
+  Red Raspberry Ice Cream.                                            59
+
+  Strawberry Ice Cream.                                               59
+
+2. ICES.
+
+  Cranberry Ice.                                                      60
+
+  Currant Ice.                                                        61
+
+  Fruit Peach Ice.                                                    61
+
+  Ginger Ice.                                                         61
+
+  Grape Juice Ice.                                                    62
+
+  Lemon Ice.                                                          62
+
+  Mint Ice.                                                           62
+
+  Orange Ice.                                                         63
+    Directions for Freezing Orange Ice.                               63
+
+  Pineapple Ice.                                                      64
+
+  Summer Ice.                                                         64
+
+3. SHERBETS.
+
+  Apricot Sherbet.                                                    64
+
+  Fruit Sherbet.                                                      65
+
+  Grape Milk Sherbet.                                                 65
+
+  Lemon Milk Sherbet.                                                 65
+
+  Orange Milk Sherbet.                                                66
+
+  Peach Sherbet.                                                      66
+
+  Persian Sherbet.                                                    85
+
+  Pineapple Sherbet.                                                  67
+
+  Red Raspberry Sherbet.                                              67
+
+  Strawberry Sherbet.                                                 67
+
+  “Three of a Kind” Sherbet.                                          68
+
+4. PARFAITS.
+
+  Maple Parfait.                                                      68
+
+  Bettina’s Parfait.                                                  69
+
+5. MOUSSES.
+
+  Maple Mousse.                                                       70
+
+  Peach Mousse.                                                       70
+
+  Strawberry Mousse.                                                  71
+
+6. ICE CREAM SAUCES.
+
+  Cherry Sauce.                                                       72
+
+  Chocolate Sauce.                                                    72
+
+  Chop Suey Sauce.                                                    72
+
+  Bittersweet Chocolate Sauce.                                        73
+
+  Butterscotch Sauce.                                                 73
+
+  Butterscotch (Bettina’s) Sauce.                                     73
+
+  Caramel Sauce.                                                      74
+
+  Caramel (Bettina’s Hot) Sauce.                                      74
+
+  Fig Sauce.                                                          74
+
+  Fudge (Hot) Sauce.                                                  75
+
+  Maple Sauce.                                                        75
+
+  Maple Nut Sauce.                                                    75
+
+  Marshmallow Sauce (Bettina’s).                                      76
+
+  Marshmallow Sauce (Hot).                                            76
+
+  Strawberry Sauce.                                                   76
+
+7. MISCELLANEOUS FROZEN DESSERTS.
+
+  Baked Alaska.                                                       77
+
+  Bombe Glace.                                                        77
+
+  Chocolate Ice Cream with Meringues.                                 78
+
+  Cocoanut Meringue.                                                 110
+
+  Frozen Apricots.                                                    79
+
+  Frozen Custard.                                                     79
+
+  Meringue Glace.                                                     79
+
+  Nesselrode Pudding.                                                 80
+
+
+X. Gelatin Desserts
+
+  Apricot Gelatin Souffle. (See Apricot Desserts).                    23
+
+  Bavarian Cream.                                                     81
+
+  Charlotte Russe.                                                    82
+
+  Cherry Snow Pudding. (See Cherry Desserts).                         41
+
+  Coffee Bavarian Cream.                                              82
+
+  Dainty Gelatin Dessert.                                             83
+
+  Fruit Gelatin.                                                      83
+
+  Gelatin Dessert. (Helen’s).                                         84
+
+  Grape Gelatin Parfait. (See Grape Juice Desserts).                  87
+
+  Grape Juice Gelatin Dessert. (See Grape Juice Desserts).            88
+
+  Loganberry Cream.                                                   84
+
+  Orange Snow Pudding. (See Orange Desserts).                         94
+
+  Pineapple Fluff. (See Pineapple Desserts).                         123
+
+  Pineapple Marshmallow Gelatin Pudding. (See Pineapple Desserts).   124
+
+  Pineapple Snow Pudding. (See Pineapple Desserts).                  126
+
+  Prune Whip (Gelatin). (See Whips).                                 176
+
+  Rhubarb Gelatin Dessert.                                            86
+
+  Strawberry Bavarian Cream. (See Strawberry Desserts).              170
+
+
+XI. Grape Juice Desserts
+
+  Grape Gelatin Parfait.                                              87
+
+  Grape Juice Gelatin Dessert.                                        88
+
+
+XII. Lemon Desserts
+
+  Lemon Pie. (See Pies).                                             114
+
+  Lemon Rice Pudding. (See Rice Puddings).                           140
+
+
+XIII. Loganberry Desserts
+
+  Loganberry Cream. (See Gelatin Desserts).                           84
+
+
+XIV. Mixed Fruit Desserts
+
+  Chilled Fruit.                                                      89
+
+  Fruit Dessert.                                                      89
+
+  Fruity Marshmallow Cup.                                             90
+
+  Heavenly Hash.                                                      90
+
+
+XV. Orange Desserts
+
+  Orange Bread Pudding.                                               91
+
+  Orange Cream Cake Pudding.                                          91
+
+  Orange Dessert.                                                     92
+
+  Orange Meringue Pie. (See Pies).                                   116
+
+  Orange Shortcake.                                                   93
+
+  Orange Snow Pudding.                                                94
+
+
+XVI. Peach Desserts
+
+  Peach Cobbler.                                                      95
+
+  Peach Custard.                                                      96
+
+  Peach Dessert.                                                      96
+
+  Peach Dessert Supreme.                                              96
+
+  Peach Dumplings.                                                    97
+
+  Peach Marshmallow Cup.                                              97
+
+  Peach Pie. (See Pies).                                             117
+
+  Peach Rice Pudding.                                                 98
+
+  Peach Syllabub.                                                     98
+
+  Peach Short Cake.                                                   99
+
+  Peach Sponge Cake Dessert.                                          99
+
+  Peach Tapioca.                                                     100
+
+  Windsor Peaches.                                                   100
+
+
+XVII. Pies
+
+  Apple Pie.                                                         102
+    Two-Crust Recipe.
+
+  Apricot (Dried) Meringue Pie.                                      104
+    One-Crust Recipe.
+    Simple Meringue Recipe.                                          105
+
+  Banana Cream Pie.                                                  105
+
+  Blueberry Pie.                                                     106
+
+  Boston Cream Pie (Lucie’s).                                         32
+
+  Butterscotch (Illiopolis) Pie.                                     106
+
+  Caramel Pie.                                                       107
+
+  Cherry Pie.                                                        108
+
+  Chocolate Pie.                                                     108
+
+  Chocolate Pie Pudding.                                             109
+
+  Cocoanut Cream Pie.                                                109
+
+  Cranberry Pie.                                                     110
+    Crust for Cranberry Pie.                                         111
+
+  Cream Pie.                                                         111
+
+  Custard Pie.                                                       112
+
+  Date Custard Pie.                                                  113
+
+  Date (Lola’s) Pie.                                                 113
+
+  Lemon Pie.                                                         114
+
+  Maple Cream Pie.                                                   115
+
+  Mince Pie.                                                         115
+    Mince Meat.                                                      115
+
+  Orange Meringue Pie.                                               116
+
+  Peach Pie.                                                         117
+
+  Pineapple Pie.                                                     118
+
+  Prune Pie.                                                         118
+
+  Pumpkin Pie.                                                       119
+
+  Raisin Pie.                                                        120
+
+  Red Raspberry Pie.                                                 120
+
+  Rhubarb Pie.                                                       121
+
+
+XVIII. Pineapple Desserts
+
+  Baked Pineapple Pudding.                                           122
+    Hard Sauce.                                                      122
+
+  Pineapple Delicious.                                               123
+
+  Pineapple Fluff.                                                   123
+
+  Pineapple Cottage Pudding.                                         124
+
+  Pineapple Marshmallow Gelatin Pudding.                             124
+
+  Pineapple Pie. (See Pies).                                         118
+
+  Pineapple Pudding.                                                 125
+
+  Pineapple Rice Dainty.                                             126
+
+  Pineapple Snow Pudding.                                            126
+
+  Pineapple Tapioca.                                                 127
+
+  Pineapple Turnovers.                                               127
+
+
+XIX. Prune Desserts
+
+  Gelatin Prune Whip. (See Whips).                                   176
+    Lemon Custard Sauce.                                             176
+
+  Prune Cake Pudding.                                                129
+
+  Prune Lemon Gelatin.                                               130
+
+  Prune Pie. (See Pies).                                             118
+
+  Prune Whip. (See Whips).                                           175
+
+  Stewed Prunes.                                                     130
+
+
+XX. Puddings
+
+1. BREAD
+
+  Apricot Bread Pudding. (See Apricot Desserts).                      23
+
+  Chocolate Bread Pudding.                                           131
+
+  Queen Bread Pudding.                                               131
+
+2. COTTAGE PUDDINGS
+
+  Cottage Pudding.                                                   132
+    Currant Jelly Sauce.                                             133
+
+  Caramel Cottage Pudding.                                           133
+    Brown Sugar Sauce.                                               133
+
+  Chocolate Cottage Pudding.                                         133
+    Chocolate Sauce.                                                 134
+
+  Pineapple Cottage Pudding. (See Pineapple Desserts).               124
+    Pineapple Hard Sauce.                                            124
+
+  Raisin Cottage Pudding.                                            134
+
+  Royal Cottage Pudding.                                             135
+    Royal Sauce.                                                     135
+
+  Sterling Cottage Pudding.                                          135
+    Sterling Sauce.                                                  135
+
+  Strawberry Cottage Pudding. (See Strawberry Desserts).             169
+    Strawberry Sauce.                                                170
+
+3. DATE PUDDINGS
+
+  Baked Date Pudding.                                                136
+
+  Crumb Date Pudding.                                                136
+
+  Date Pudding.                                                      137
+    Lemon Sauce.                                                     137
+
+  Bettina’s Date Pudding.                                            138
+
+  Delicious Date Pudding.                                            138
+
+4. GELATIN
+
+  Cherry Snow Pudding. (See Cherry Desserts).                         41
+
+  Orange Snow Pudding. (See Orange Desserts).                         94
+
+  Pineapple Marshmallow Gelatin. (See Pineapple Desserts).           124
+
+  Pineapple Snow Pudding. (See Pineapple Desserts).                  126
+
+5. RICE PUDDINGS
+
+  Apricot Rice Pudding. (See Apricot Desserts).                       24
+
+  Caramel Rice Pudding.                                              139
+
+  Chocolate Rice Pudding.                                            139
+
+  Custard Rice Pudding.                                              140
+
+  Lemon Rice Pudding.                                                140
+
+  Maple Rice and Apple Pudding. (See Apple Desserts).                 19
+
+  Peach Rice Pudding. (See Peach Desserts).                           98
+
+  Pineapple Rice Dainty. (See Pineapple Desserts).                   126
+
+  Poor Man’s Rice Pudding.                                           141
+
+  Raisin Rice Pudding.                                               142
+
+  Rice Apple Pudding. (See Apple Desserts).                           21
+
+  Rice Gelatin Pudding.                                              142
+
+  Rice Fruit Meringue Pudding.                                       143
+
+  Rice Pudding.                                                      143
+    Caramel Sauce.                                                   144
+
+6. STEAMED PUDDINGS
+
+    Method of Steaming Puddings.                                     144
+
+  Hunter’s Pudding.                                                  145
+
+  Plum Pudding.                                                      146
+
+  Steamed Dried Apricot Pudding. (See Apricot Desserts).              25
+
+  Steamed Cabinet Fruit Pudding.                                     147
+
+  Steamed Chocolate Pudding.                                         147
+
+  Steamed Cherry Pudding. (See Cherry Desserts).                      43
+
+  Steamed Date Pudding.                                              148
+
+  Steamed Fig Pudding.                                               149
+
+  Steamed Fruit Pudding.                                             150
+
+  Steamed Fruit Pudding. (Bettina’s).                                150
+
+  Steamed Graham Pudding.                                            151
+
+  Steamed Raisin Pudding.                                            152
+
+  Steamed Raspberry Pudding. (See Raspberry Desserts).               165
+
+  Suet Pudding.                                                      153
+
+  Suet Pudding (Bettina’s).                                          154
+
+7. MISCELLANEOUS PUDDINGS
+
+  Caramel Pudding.                                                   155
+
+  Chocolate Pudding.                                                 156
+
+  Chocolate Cream Pudding.                                           156
+
+  Cocoa Tapioca Pudding.                                             157
+
+  Cream Tapioca Pudding.                                             157
+
+  Fig (Baked) Pudding.                                               158
+
+  Jam Cake Pudding.                                                  158
+
+  Maple Cream Pudding.                                               159
+
+  Maple Sugar Roll.                                                  160
+    Hot Maple Pudding Sauce.                                         161
+
+  Mary Armenio’s Italian Pudding.                                    161
+
+  Snow Ball Pudding.                                                 162
+    Orange Sauce.                                                    162
+
+
+XXI. Raspberry Desserts
+
+  Raspberry Squares.                                                 163
+    Raspberry Sauce.                                                 164
+
+  Raspberry Washington Pie.                                          164
+
+  Red Raspberry Pie. (See Pies).                                     120
+
+  Steamed Raspberry Pudding.                                         165
+
+
+XXII. Rhubarb Desserts
+
+  Rhubarb Gelatin Dessert. (See Gelatin Desserts).                    86
+
+  Rhubarb Pie. (See Pies).                                           121
+
+
+XXIII. Sauces for Puddings and Desserts
+
+COTTAGE PUDDING SAUCES.
+
+  Brown Sugar Sauce. (See Cottage Puddings).                         133
+
+  Chocolate Sauce. (See Cottage Puddings).                           134
+
+  Currant Jelly Sauce. (See Cottage Puddings).                       133
+
+  Pineapple Hard Sauce. (See Cottage Puddings).                      124
+
+  Royal Sauce. (See Cottage Puddings).                               135
+
+  Sterling Sauce. (See Cottage Puddings).                            135
+
+  Strawberry Sauce. (See Cottage Puddings).                          170
+
+  Cambridge Sauce. (See “Suet Pudding,” Puddings--Steamed).          153
+
+  Caramel Sauce. (See “Caramel Rice Puddings,” Puddings--Rice).      144
+
+  Cherry Sauce. (See “Steamed Cherry Pudding,” Cherry Desserts).      44
+
+  Cream Sauce. (See “Steamed Raspberry Pudding,”                     166
+  Raspberry Desserts).
+
+  Creamy Hard Sauce. (See “Plum Pudding,” Puddings--Steamed).        146
+
+  Hard Sauce. (See “Baked Pineapple Pudding,” Pineapple Desserts).   122
+
+  Hard Sauce. (See “Brown Betty,” Apple Desserts).                    15
+
+  Lemon Sauce. (See “Steamed Suet Pudding,” Puddings--Steamed).      154
+
+  Lemon Sauce. (See “Date Pudding,” Puddings--Date).                 137
+
+  Lemon Sauce. (See “Jam Cake Pudding,” Puddings--Miscellaneous).    159
+
+  Lemon Custard Sauce. (See “Gelatin Prune Whip,” Whips).            176
+
+  Maple Sauce (Hot). (See “Maple Sugar Roll,”                        161
+  Puddings--Miscellaneous).
+
+  Orange Sauce. (See “Hunter’s Pudding,” Puddings--Steamed).         145
+
+  Orange Sauce. (See “Snowball Pudding,” Puddings--Miscellaneous).   162
+
+  Raspberry Sauce. (See Raspberry Squares).                          164
+
+  Vanilla Sauce. (See “Steamed Chocolate Pudding,”                   148
+  Puddings--Steamed).
+
+  Whipped Cream Sauce. (See “Pineapple Baked Apples,”                 21
+  Apple Desserts).
+
+
+XXIV. Souffle Desserts
+
+  Apricot Gelatin Souffle. (See Apricot Desserts).                    23
+
+  Chocolate Souffle.                                                 167
+
+  Date Nut Souffle.                                                  168
+
+
+XXV. Strawberry Desserts
+
+  Bettina’s Strawberry Shortcake.                                    169
+
+  Cottage Pudding with Strawberry Sauce.                             169
+
+  Strawberry Bavarian Cream.                                         170
+
+  Strawberry Cases.                                                  171
+
+  Strawberry Cottage Pudding.                                        171
+
+  Strawberry Fluff.                                                  172
+
+  Strawberry Fruit Dessert.                                          172
+
+  Strawberry Shortcake.                                              172
+
+  Strawberry Sponge Cake.                                            173
+
+
+XXVI. Tapioca Desserts
+
+  Apple Tapioca. (See Apple Desserts).                                12
+
+  Cocoa Tapioca Pudding. (See Puddings--Miscellaneous).              157
+
+  Cream Tapioca. (See Miscellaneous Puddings).                       157
+
+  Peach Tapioca. (See Peach Desserts).                               100
+
+  Pineapple Tapioca. (See Pineapple Desserts).                       127
+
+
+XXVII. Whip Desserts
+
+  Apricot Whip. (See Apricot Desserts).                               24
+
+  Date Nut Whip.                                                     174
+
+  Ginger Rice Whip.                                                  174
+
+  Pineapple Fluff. (See Pineapple Desserts).                         123
+
+  Pineapple Rice Dainty. (See Pineapple Desserts).                   126
+
+  Prune Whip.                                                        175
+
+  Prune Whip (Gelatin).                                              176
+
+  Strawberry Fluff. (See Strawberry Desserts).                       172
+
+  A Few Simple Dessert Suggestions.                                  177
+
+
+
+
+  TRANSCRIBER’S NOTE
+
+  Page 15: "the Brown Betty." changed to "the Brown Betty"
+  Page 33: "Add the two eggs, well beaten" changed to "Add the two eggs,
+           well-beaten"
+  Page 40: "One of Bettina's "standby's"" changed to
+           "One of Bettina's "standbys""
+  Page 41: "Simple. but satisfactory" changed to "Simple, but satisfactory"
+  Page 57: "One-fourth level teaspon salt" changed to "One-fourth level
+           teaspoon salt"
+  Page 65: "Two cups grapejuice" changed to "Two cups grape juice"
+  Page 73: "One tablesoon vinegar" changed to "One tablespoon vinegar"
+  Page 80: "Place one meringe circle" changed to "Place one meringue
+           circle"
+  Page 104: "Dried Appricot Meringue Pie" changed to "Dried Apricot
+            Meringue Pie"
+  Page 112: "and pour into an unbaked pie-shell" changed to "and pour into
+            an unbaked pie-shell."
+  Page 112: "continue baking in a slower over" changed to "continue baking
+            in a slower oven"
+  Page 122: "An unusual bread pudding," changed to "An unusual bread
+            pudding."
+  Page 127: "Mix the flower and salt" changed to "Mix the flour and salt"
+  Page 143: "by elaborating the simpe rice" changed to "by elaborating the
+            simple rice"
+  Page 174: "Delightful as a lunchon dessert." changed to "Delightful as a
+            luncheon dessert."
+  Page 184: "Orange Snow Pudding. ((See Orange Desserts), 94"
+            changed to "Orange Snow Pudding. (See Orange Desserts), 94"
+  Page 186: "Peach Sillibub, 98" changed to "Peach Syllabub, 98"
+  Page 191: "XXI. Rasperry Desserts" changed to "XXI. Raspberry Desserts"
+*** END OF THE PROJECT GUTENBERG EBOOK 77897 ***