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Add all the flavorings. When the mixture is cold, add the cream, and partly freeze it; then add the fruit, and freeze to the right consistency. This should be packed at least two hours to ripen. This will serve eight persons. 1/2 pound of sugar 1 pint of water 1 pint of cream 1/2 pint of chopped mixed candied fruits 1 teaspoonful of vanilla 4 tablespoonfuls of sherry Yolks of six eggs
These verminous pests had become so numerous owing to our lack of changes of clothing, and of facilities for boiling what we had that the most a healthy man could do was to keep the number feeding upon his person down to a reasonable limit say a few tablespoonfuls.
Then add the liquor from the oysters, two tablespoonfuls of tomato catchup, and salt and pepper to taste. Let this boil a short time; then add one hundred oysters. Do not allow them to boil more than two minutes. Remove the vessel from the fire, and before pouring into the tureen, sprinkle in two tablespoonfuls of filé. Serve always with rice. To Prepare Filé for Gumbo.
When there is soup or soup stock on hand it can be well used in the pilaf. 1/2 cup of rice. 3/4 cup of tomatoes stewed and strained. 1 cup stock or broth. 3 tablespoonfuls of butter. Cook the rice and tomatoes with the stock in a double boiler until the rice is tender, removing the cover after the rice is cooked if there is too much liquid.
This is very good served with dumplings or apple puddings. Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter; then stir into it a teaspoonful of cornstarch, dissolved in half a cupful of water or wine; add it to the jelly and let it come to a boil.
Peach Pudding: Beat light one egg, with half a cup sugar, two tablespoonfuls melted butter, three-quarters cup flour, one cup sour cream, one teaspoon soda dissolved in one teaspoonful cold water, and two cups very ripe peaches, peeled and sliced thin. Bake quickly and serve when very hot with a rich hard or a wine sauce.
Cook it, over hot water, in two level tablespoonfuls of butter. When the onion is soft add a quarter of a can of mushrooms, chopped fine, two level tablespoonfuls of flour and one cupful of stock. Stir until boiling. Add a tablespoonful of chopped parsley, a half teaspoonful of salt and a saltspoonful of pepper. Put a tablespoonful of this sauce in the bottom of individual cups.
The Ethels had made them in their small kitchen at home by rubbing two tablespoonfuls of butter into four tablespoonfuls of flour, adding two tablespoonfuls of grated cheese, seasoning with a pinch of cayenne, another of salt and another of mace, rolling out to a thickness of a quarter of an inch, cutting into strips about four inches long and half an inch wide and baking in a hot oven.
Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir all together with 2 tablespoonfuls of white wine vinegar. Serve at once with meats. Austrian Baked Eggs. Poach fresh eggs one at a time; then put in a well-buttered baking-dish; sprinkle with salt, pepper, bits of butter and grated cheese.
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