Figs with Whipped Ceeam

Ingredients

• 1 pint of boiling milk
• 1 cup of sugar
• one cup of sugar
• 2 cups of boiling water
• 3 tablespoons of cornstarch
• half cup of sugar
• 1 pint of milk
• 1 teaspoon of cornstarch
• 1 tablespoon of sugar
• a pint of bailing milk
• a pint of boiling water
• one-half box of gelatine
• 3 eggs
• half recipe will serve six people
• 1 lemon
• 3 eggs beaten stiff
• one small tablespoon of cornstarch
• 1 scant half cup of sugar
• 61 lemon pudding
• one-half box gelatine dissolved in a pint of boiling water
• ginger

Directions

1. GINGEE CEEAM. One-half box of gelatine; 1 pint of boiling milk; 3 eggs; vanilla flavoring; 1 cup of sugar; 14 lb. preserved ginger; 14 P™t whipped cream; a few macaroon crumbs. Soak gelatine in a little cold water, add boiling milk and well beaten eggs yolks and sugar, return to boiler to thicken, strain, add ginger, stirring occasionally until it b^ns to set. Then add well beaten whites of eggs and y^, pint of whipped cream. Turn in mould. SeiTe with whipped cream and sprinkle -of macaroon crumbs. One-'half recipe will serve six people.

2. Mrs. C. a. Martin.

3. LEMON PUDDING. One cup of sugar; 2 cups of boiling water; juice and rind of 1 lemon; whites of 3 eggs beaten stiff. Let the water and sugar come to a boil, then stir in 3 tablespoons of cornstarch. When cooked remove from fire and beat in the whites. Serve with cream and sugar or the fol- lowing custard : One small tablespoon of cornstarch ; 1 scant half cup of sugar. Stir into a pint of bailing milk and flavor with vanilla. Especial- ly good on a hot day if served cold. Mrs. H. Wade Hibbard.

4. THE USEFUL COOK BOOK 61

5. LEMON PUDDING. One-half box gelatine dissolved in a pint of boiling water ; 1 lemon, juice and rind ; 1% cups of sugar. Strain through a cloth, then stir in the stiffly beaten whites of 3 eggs and set on ice or in water until cool. Sauce: 1 pint of milk; yolks of 3 eggs; 1 teaspoon of cornstarch; 1 tablespoon of sugar. Jennie Northeup.

Nutrition, whole recipe (rough)

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.