Preparation:

1. Stir the whites into the cream in turn with the flour.
2. Put in nutmeg and salt, beat all up hard for two minutes. The batter should be rather thick.
3. Fry in plenty of hot sweet lard, a spoonful of batter for each fritter. Drain and serve upon a hot, clean napkin.
4. Eat with jelly sauce. Pull, not cut them open.

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Preparation:

1. Mix candied cherries with the fondant. Knead the mass thoroughly, on a marble or large platter; shape into a long roll, then cut into small pieces of the same size.
2. Shape these into balls a generous half inch in diameter and leave them about an hour to harden on the outside.
3. Put the fondant for the coating and the chocolate (shaved or broken in pieces) in a double boiler (with hot water in the lower receptacle); add the vanilla and heat until melted.
4. Take out the spoon and put in a dipping fork (a wire fork) beat the fondant, to keep it from crusting and drop in a “center;” with the fork cover it with fondant; put the fork under it and lift it out, scrape the fork lightly on the edge of the dish, to remove superfluous candy, turn the fork over and drop the bon-bon onto waxed paper.
5. Make a design with the fork in taking it from the candy. At once press a bit of cherry on the top of the candy, or the design made with the fork will suffice. If at any time the coating be too thick, add a few drops of water. If any be left over, use it to coat whole nuts or cherries.

Janet McKenzie Hill

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Preparation:

1. Scald milk and stir, thoroughly and slowly, into well-beaten eggs, sugar, salt and flour or cornstarch. Cook in double boiler, stirring constantly until mixture thickens.
2. Remove from heat and, when cold, fold in whipped cream.
3. Freeze.

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Ingredients:
8 ears corn, husks and silk removed
1/2 large onion, finely chopped
2 Tbsp butter
1/2 cup heavy cream
1 teaspoon sugar
1/8 teaspoon nutmeg
salt, pepper

Preparation:

1. Remove the kernels from the corn.
2. Melt the butter in a large, heavy-skillet over medium-high heat. Add the onion and sauté for 2 minutes. Add the corn to the onions together with 2/3 a cup of water. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
3. Puree half of the corn kernels. Add the corn puree and cook until slightly thickened. Reduce the heat to low, add sugar, nutmeg, and cream and cook for 5-6 minutes, stirring occasionally. Season with salt and pepper.

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Ingredients:
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3 pints milk
1 level teaspoonful of salt
a pinch of grated nutmeg
1 1/2 tablespoons boiled beets
FOR MARROW BALLS:
1 tablespoon finely cut marrow,
3 tablespoons fine bread crumbs,
1 teaspoon chopped parsley,
salt and pepper to taste
1 raw egg

Preparation:

1. Put into a saucepan one and a half tablespoons each of butter and flour. Stir on the fire until smooth, then add by degrees three pints milk and boil up.
2. Season with a level teaspoonful of salt and a pinch of grated nutmeg. Color pink with one and one-half tablespoons boiled beets run through a sieve.
3. MARROW BALLS: One tablespoon finely cut marrow, three tablespoons fine bread crumbs, one teaspoon chopped parsley, salt and pepper to taste. Work into a smooth paste, adding a raw egg to help render it smooth. Form into a ball size of a filbert; drop into boiling water; cook fifteen minutes. Serve in the soup five balls to the plate.

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Ingredients:
1 c. chopped celery
1 onion, chopped
1/4 tsp. pepper
1 tsp. sugar
14 oz. (400 ml) chicken broth
1 cup béchamel sauce
salt

Preparation:

1. Cook celery, onion, salt, pepper and sugar in broth. Cook until celery is tender.
2. Puree in blender. Add béchamel sauce; mix well. Serve hot or cold.

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Ingredients:
1 c fresh basil leaves, coarsely chopped
1/4 c pine nuts
3 garlic cloves
3 tb olive oil
1/2 c parmesan cheese, grated
1/2 c heavy cream
salt, pepper

Preparation:

In a food procesor, process basil, pine nuts, garlic cloves, parmesan cheese, salt and pepper. Gradually add olive oil and cream until evenly blended.

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Ingredients:
1 refrigerated raw sugar cookie dough
1 (8 oz.; 0,2 kg) pkg. cream cheese
2 tbsp. sugar
1 tsp. vanilla
Fresh or canned fruit to cover 14″ (35 cm) pizza pan

Preparation:

1. Wash and drain fruit well.
2. Cut cookie dough in slices, put on pizza pan. Press together to form crust. Bake at 325 degrees F (160 C) for 20 minutes or until lightly browned. Cool.
3. Beat cream cheese, sugar, vanilla until fluffy. Spread on cooled cookie crust, arrange sliced fruit in circles.
4. Glaze with: 1 tbsp. water. Brush over all fruit. Refrigerate.

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Ingredients:
CAKE:
1/2 cup butter or margarine
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla
1 cup flaked coconut
1 cup walnuts or pecans, chopped
5 egg whites, stiffly beaten
FILLING:
225 g (8 oz) cream cheese
1/4 cup butter, softened
450 g (16 oz.) powdered sugar
1 tsp. vanilla
1 tbsp. brandy
1/2 cup chopped walnuts
1 cup flaked coconut

Preparation:

1. Preheat oven to 165 C (330 F).

 

2. CAKE: Cream sugar, butter, shortening and salt. Add egg yolks, one at a time. Add buttermilk, flour, baking soda and vanilla. Fold in beaten egg whites. Stir in pecans and coconut.

 

3. Bake 3 layers 25 minutes. Cool.

 

4. FILLING: Cream butter and cream cheese. Blend in powdered sugar. Add vanilla and brandy. Frost cake top and sides. Sprinkle with nuts over top.

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Preparation:

1. Mix the flour with some of the milk and let the remainder come to a boil.

 

2. Beat the eggs light; put in the flour, and pour the boiling milk on these. Sweeten to taste and strain. Cook till thick as custard, stirring all the time.

 

3. When cold, flavor with essence of lemon.

 

4. Bake a crust made of rich puff paste, and when cold, fill with the custard. The success of this depends on the cooking, and many good cooks slip a sharp knife under the crust here and there while it is cooking to make it light as possible.

 

V. C. G.

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