San Rafael cook book, 1906

GOLDEN MOUSSE— Miss H. J. Trumbull. 1 pint of cream before it is beaten; 5 eggs, yolks only, beaten stiff; 6 tablespoons of powdered sugar; 1 teaspoon of vanilla. Mix eggs, sugar and vanilla together; add all to the cream; put into a can packed in salt and ice, and let stand for 3 hours. MAPLE MOUSSE — Mrs. Sanderson, San Francisco. 1 cup maple syrup. Bring to a boil, take from fire and add the beaten yolks of two eggs; when cold add beaten whites and 1 pt. of cream whipped. Pack well in freezer with ice and salt as rfor Ice cream. Let stand five hours. FROZEN PUDDING— Mrs. Sanderson, San Francisco. 1 pint cream, 1% doz. macaroons, 3 tablespoons powdered sugar, 2 tablespoons ground chocolate. Whip the cream, add the sugar and divide into three parts. To one portion add the chocolate which has been moistened with a very little water and stir until smooth. Add enough pink coloring to second portion to give a delicate pink. Flavor third portion with one teaspoon of vanilla. Roll macaroons, not too ;fine, and divide in,to three parts; take a small lard can, put in first the FROZEN DAINTIES 143 Pink cream, over this lay one portion of the macaroons, next the white, on which spread second portion of macaroons, then add the chocolate cream. Cover can and pack with salt and ice as for ice cream. In 4 hrs. turn out, cover with third portion of macaroons and serve at once. NESSELRODE PUDDING — Mrs. J. E. Alexander. 1 pint of cream, 2 cuns milk, 1 cup of sugar, 3 eggs, 1 tablespoon of vanilla, and a pinch of salt, 6 stale macaroons rolled fine, 12 candied cherries- cut in quarters and soaked, in J^ cup sherry, % cup of nut meats (English walnuts, pecans, or hickory nuts), and a little citron. Scald the milk and cream, add the beaten yolks of the eggs, add sugar and_ salt. Let cool and flavor. Freeze, and when nearly frozen, add the beaten whites of the eggs, fruit and chopped nuts. ROMAN PUNCH — Mrs. H. V. Robinson. Juice of % dozen lemons or 1 dozen limes; juice of 1 can of grated pineapple; 1 cup cold water; white of 1 egg beaten slightly; a wineglass of Jamaica rum; 1% cups white sugar. If not sweet enough to suit, add more sugar and freeze rapidly to make it creamy. To be served before the game course. PINEAPPLE SHERBET — Mrs. W. F. Jones. 1 pint of fresh, or 1 can of grated pineapple; 1 pint of white sugar; 1 tablespoonful of gelatine soaked in a little cold water; juice of 1 lemon. Pour 1 pint of boiling water over this mixture, and when well dissolved, strain through a cloth and freeze. Turn the freezer rapidly and continuously, to insure the sherbet being smooth a'lS creamy. PINEAPPLE SHERBET — Mrs. Arthur Wellington, Ross. 1 pt. can of grated pineapple, 2 cups sugar, 3% pints of water, 2 tablespoons gelatine or 1 of arrowroot; juice 2 lemons, whites of 3 eggs.. Boil water and sugar together ten minutes, add 2 tablespoons of gelatine or one of arrowroot dissolved in water, to boiling syrup juice of two lemons and strain. When cold put in freezer and when half frozen add the whites of three eggs beaten stiff. ORANGE SHERBET — Mrs. J. M. Dollar. Soak 1 heaping tablespoon of Knox's gelatine in % cup cold water 10 minutes; add % cup boiling water; when dissolved, add 1 cup of sugar, 1 cup cold water and I pint orange juice; when sugar is dissolved, strain and freeze. LEMON MILK SHERBET— Mrs. Thos. Wintringham. Squeeze the juice of three large lemons over two cups of granulated sugar; let stand two hours and stir until thoroughly dissolved. Put a qt. of rich milk in freezer and let it become chilled, then add lemon and sugar and freeze quickly. Particularly refreshing in warm weather. 144 FROZEN DAINTIES COUP JACK— Mrs. A. F. Fechteler, Wash., D. C. A Coup Jack is made of the fruits of the season. If grapes are used they should "be seeded and oranges are shredded.