Atlanta women's club cook book

5 oranges. apple. Cocoanut, 1/2 cup honey. 1 cup chopped nut-meats. Skin and dice bananas, slice peeled oranges, removing seeds. Put these into a glass dish and add a layer of cocoanut, pineapple, honey and chopped nut-meats. Chill and serve with whipped cream, sweetened with a little honey. Maple-syrup may be used instead of honey. Mrs. Henry Alford Porter. BAKED BANANAS. 6 bananas. 1 lemon. 1 cup brown crumbs. 1 tbls. butter. 1/2 cup sugar. Water. 'Brush baking dish with butter; peel bananas and place in the dish whole; fill in with crumbs, sugar, juice of lemon and butter. Add enough water to almost cover fruit. Bake. Mrs. B. Christopher. APRICOT JELLY. 1 lb. dried apricots. 2 tbls. gelatine. 1 cup sugar. 1/2 cup cold water. Wash apricots, cover with cold water and let soak several hours. Add sugar and boil slowly for one hour in same water. Strain through a fine wire sieve. With the juice they should be of the consistency of fruit butter. While hot stir in gelatine which has been softened in cold water. Mold and serve with whipped cream. Mrs. J. A. Sibley. APRICOT SHERBET. 1 qt. can apricots. 1 cup sugar. 2 cups water. Juice 3 lemons. 1 egg white. Mash apricots through sieve. Make a syrup of water and sugar boiled together five minutes. Add mashed apricots to syrup; cool and freeze. When mixture begins to freeze, add beaten egg white. Miss Clara Lee Cone, Director Home Economics, Girls High School. BISQUE ICE CREAM. 1 qt. milk. 1 doz. almond macaroons. 1 pt. cream. 1 t-spoon vanilla. 2 junket tablets. i/4 t-spoon salt. 11/2 cups sugar. Few drops coloring. 1 cup pecan meats. Heat milk until luke warm, add sugar, salt and junket tablets that have been dissolved in 2 t-spoons of cold water. Put in warm room for 20 minutes. When firm, mix with cream which has been whipped. Add nut meats, macaroons, vanilla and coloring. Freeze as you would any ice cream. Serves 8. Mrs. H. B. Rogers. TUTTI-FRUTTI ICE CREAM. 1 pt. milk. 1 cup grated pineapple. 3 eggs. 1 cup sugar. 1 qt. whipped cream sweetened 1 cup pecan meats, to taste. 1 cup strawberry preserves. 1 small bottle of maraschino cherries, cut in pieces. Mix fruit and nuts and let stand for several hours. Make custard of milk, sugar and eggs, cool and add to cream. When ready to freeze add fruits and nuts. Freeze, using one measure of salt to three of crushed ice. This cream is very much improved by pouring a small amount of wine or brandy over the fruit while standing. Mrs. P. V. Oswald. PEPPERMINT ICE CREAM. 1 pt. milk. 1 lb. peppermint stick candy, 1 qt. cream. Crush candy and dissolve in milk ; add cream and freeze. This is delicious. Mrs. S. A. Ledbetter. NOUGAT ICE CREAM. 3 cups milk. 1/3 cup each, pistachio, filbert. 1 cup sugar. English walnut and al- 5 egg yolks, mond meats. 1 t-spoon salt. 1 t-spoon almond extract. 11/2 cups heavy cream. 1 tbls. vanilla. Whites 5 eggs. Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff, whites of eggs beaten until stiff, nut meats finely chopped, and flavoring. Then freeze. Mrs. D. F. Stevenson. MARSHMALLOW ICE CREAM. 1 qt. thick cream, whipped stiff. 8 marshmallows. Parched almonds. Flavoring. 1 tbls. gelatine.