Stevenson Memorial Cook Book Part 25

Mrs. Charles T. Daily

Four medium sized potatoes; two eggs; one and one-half cups milk; one cup sugar; one teaspoonful vanilla; b.u.t.ter the size of an egg; grate a little nutmeg on top of pie. Mash the potatoes and whip them until light and fluffy; add milk and run through sieve to remove all lumps; add other ingredients; put whole in crust and cook slowly in moderate oven until done.

PRUNE TARTS

Mrs. Litson

Stone stewed prunes; chop fine; then stew them in their own liquor ten minutes; sweeten and thicken with flour or corn starch. When nearly cool, fill puff paste forms and pile high with whipped cream and serve.

DESSERTS

"_Among the great, whom heaven hath made to shine, How few have learned the art of arts,--to dine!_"

KISS TORTE

Mrs. F. Dunn

Six whites of eggs; two cups granulated sugar; one teaspoonful vinegar; one teaspoonful vanilla. Beat the whites of eggs to a stiff, dry froth; add the sugar a little at a time and beat; add the vanilla and vinegar.

Grease a spring form pan and pour in the mixture. Bake about one hour in a slow oven. Serve with crushed strawberries or raspberries and whipped cream. Can be baked in individual molds and the centers filled with berries, etc. Very delicious. Bake forty minutes in a slow oven.

KISS TORTE

Mrs. Harry M. Boon

Three egg whites beaten very stiff; gradually put in above one cup of granulated sugar, one teaspoonful vinegar, one-half teaspoonful vanilla.

Bake in a very light warm oven in two layers. Fill with one quart ice cream, whip cream on top, use berries if you desire, with cream. Serves four or five people. Recipe can be doubled.

CHERRY TORTE

Mrs. H. S. Mount

Thicken cherries with corn starch. Torte: Two tablespoonfuls b.u.t.ter; two tablespoonfuls sugar; one yolk egg. Work little by little into above mixture one cup of flour; put in pie tin and fill with cherries. Bake in oven twenty minutes.

DATE TORTE

Mrs. W. F. Barnard

One cupful sugar; three eggs; one cup sliced date; one cup sliced nut meats; three tablespoonfuls flour; one-half teaspoonful salt; one teaspoonful baking powder. Bake about one hour. Serve with whipped cream.

PINEAPPLE CREAM

Mrs. C. S. Junge

One cup whipped cream; fifteen marshmallows cut into quarter inch squares; four slices pineapple cut into this mixture and let stand on ice for two hours. Bananas or prunes may be used this same way.

PINEAPPLE BAVARIAN CREAM

Mrs. C. S. Junge

One tablespoonful Knox gelatin; one quarter cup cold water; one-half can grated pineapple; one-quarter cup sugar; one-half tablespoonful lemon juice; one and one-half cups whipped cream. Soak gelatin in the cold water. Heat pineapple and add sugar, lemon juice and gelatin. Chill in pan of ice water, stirring constantly. When it begins to thicken, beat until frothy. Fold in cream and turn into molds. When cold serve with maraschino cherry on top.

PINEAPPLE MERINGUE

Mrs. May F. Kenfield

Heat one can of grated pineapple and one-half cup granulated sugar and when boiling, thicken with about two tablespoonfuls of corn starch, dissolved in one-fourth cup of water. Boil five minutes. Add juice of one-half lemon and three beaten egg yolks. Remove and cool. Fill pastry sh.e.l.ls and cover with a meringue, made of three whites, beaten stiff, with eight tablespoonfuls powdered sugar. Serve very cold.

PINEAPPLE SPONGE

One small fresh pineapple or one and one-half pint can of the fruit; one small cup of sugar; one-half package Knox gelatine; one-halm cup water; whites of four eggs. Soak gelatine two hours in one and one-half cups water. Chop pineapple, put it with juice in a small saucepan with sugar and the remainder of the water. Simmer ten minutes, add gelatine, take from fire immediately and strain (if you prefer to leave the pineapple in, take out before straining) into a basin. When partly cold, add whites of eggs beaten. Beat until mixture begins to thicken. Serve with soft custard, flavored with wine.

WHIPPED CREAM SECRET

Mrs. W. H. Muschlet

For one pint whipped cream soak a scant tablespoonful granulated gelatine in enough water, cold, to barely cover, until soft; then add a small half teacupful of boiling water and stir until the gelatine is completely dissolved; after which add three-quarters of a cupful of sugar and flavoring. Turn into a bowl and beat it with an egg beater until it is white, like marshmallows, and begins to become firm. Just as soon as it has reached that point, but before it commences to grow stringy, beat it by spoonfuls into the cream. This will increase the bulk of the latter, and it will keep firm any length of time.

SPANISH CREAM

Pint milk with one-half box Keystone gelatine in double boiler; yolks of two eggs and five tablespoonfuls sugar beaten together very lightly; pour milk, etc., into egg mixture; then return to double boiler and stir constantly. Beat whites of two eggs, pour mixture very gradually with same and stir until cold; then add two tablespoonfuls cream and pour into mold. Stand two hours on ice before serving. Be careful and have mold damp inside, but not wet, before using.

DREAM WHIP

Mrs. W. I. Clock

One pint whipping cream; one-half pound marshmallows; two tablespoonfuls sugar; one teaspoonful vanilla; one-fourth pound pecan nuts (other nuts can be subst.i.tuted if desired). Cut the marshmallows up with scissors, add to stiffly beaten cream; also add sugar and vanilla. Let stand all one day. When ready to serve place a small amount in gla.s.ses, adding the chopped nuts, chocolate sauce or any fruit desired. This cream and marshmallow combination can be served as the foundation of any number of desserts.

CHARLOTTE RUSSE

Katharine Orr

One-half pint whipping cream; one tablespoonful Keystone white gelatine; one-fourth cup hot water; one-fourth cup powdered sugar; whites of two eggs; flavor with vanilla. Add gelatine when cold to whipped cream and sugar; then flavoring and well beaten whites of eggs. Pour over lady fingers and decorate top with cookies standing up.