Repairing of Trunks a Specialty

Ingredients

• one quart of cream
• one quart of milk
• one ounce of gelatine
• three-fourths cup full of sugar
• three pints of milk
• one quart of sweet milk
• one cup full of sugar
• one-half cup full of water
• one pint of cold water one-half hour let it simmer gently on the fire until dis
• three eggs
• four heaping table-spoons full of grated chocolate
• one table-spoon full of vanilla
• one package of gelatine soaked in three pints of milk
• four eggs
• 33 desserts -- pies
• one-half box of gelatine dissolved in milk
• six eggs
• three table-spoons full of tapioca in water over night
• two table-spoons full of corn starch
• two eggs
• one spoon full of flour
• one large lemon
• 33 kent & stuchfield

Directions

1. Blauc Mange.

2. Flavor and sweeten one quart of cream. Whip it to a stiff froth. After soaking an ounce of gelatine in one pint of cold water one-half hour let it simmer gently on the fire until dis- solved. When luke warm pour cream in, beating all the time. Beat until stift^ enough to drop from the spoon.

3. Mrs. W. F. Thompson.

4. Chocolate Blauc Mange.

5. One quart of milk, one ounce of gelatine, three eggs, four heaping table-spoons full of grated chocolate, three-fourths cup full of sugar, one table-spoon full of vanilla. Soak the gelatine one hour in a cup of the milk. ' Heat the remainder of the milk to boiling. Add the gelatine. When dissolved' remove from the fire and pour a little at a time on the yoiks of the eggs and sugar smoothly stirred together with the .chocolate rubbed in with a little milk. Return all to the kettle and when nearly boiling take oft' and beat carefully into the beaten whites. Flavor and pour into moulds which have been dipped in cold water.

6. Mrs. Abbott.

7. Spanisli Cream.

8. One package of gelatine soaked in three pints of milk. Put' on to boil and stir until gelatine melts. When scalding hot beat yolks of four eggs and five table-spoons full of powdered sugar together very light and stir in. Flavor to taste. Beat the whites ofeggs very stiff, stir in while on the stove and take the mixture off immediately. Pour in a mould and put in a cool place.

9. Mrs. R. Holme.

10. Fill blank space with your own recipe.

11. Spanisli Cream.

12. One quart of sweet milk, one-half box of gelatine dissolved in milk, yolks of six eggs and six table-spoons full of sugar beat light, stir in while boiling. Beat whites of eggs and stir into when cooked. Put on ice to stiffen. Serve with whipped cream.

13. Mrs. Spining.

14. Tapioca Cream.

15. Soak three table-spoons full of Tapioca in water over night, yolks of three eggs, one cup full of sugar, one quart of milk. Put tapioca in the milk and boil until dissolved, then stir in yolks of eggs and sugar. Flavor it. Put in a dish, beat whites to a froth, sweeten a little, flavor, spread on top and brown. To be eaten cold. _ Mrs. Abbott.

16. Com Stai'cli Cream.

17. One quart of milk, three eggs, two table-spoons full of corn starch, flavor and sweeten to taste. Boil until thick as jelly. Save whites of two eggs for frosting to put over the top. Plit in the oven and brown. To be eaten cold. Mrs. Abbott.

18. I<emon Pie. Without Eggs.

19. One cup full of sugar, one-half cup full of water, one spoon full of flour, one large lemon. Mix flour and water together and boil. Sash crust. Mrs. W. F. Thompson.

20. KENT & STUCHFIELD,

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