The home cook book

White duck makes a good bag. Cut it about fourteen inches long ; one width of duck, one yard wide, will make two bags. Stitch the bag together with a sewing machine. Make a hem on the top one inch wide. Cut a strip of the duck two inches wide. Double and stitch it together. This is for the handle. Fasten it tight on either side of the bag, in the centre. TO MAKE MERINGUE SHELLS Beat the white of an egg with a knife to a stiff froth. Add little by little a teacup of granulated sugar. Lay a clean, strong paper on an inverted dripping pan, and on the paper drop the meringue with a large spoon. Set the pan in the top of the oven and leave the door open. In half or three-quarters of an hour the shells will dry out. These meringue shells are filled with ice cream and served one on a plate to each guest. ICE CREAM Dissolve thoroughly quarter of a box of gelatine in a little water. To it dissolved, put two quarts of cream, the beaten whites of two eggs, a cup and three-fourths of sugar, and half a teaspoon of salt. Flavor with what is to your taste, and freeze. SIMPLE ICE CREAMS FOR CHILDREN A simple way to make ice cream for children is to mix a cup of sugar, a pinch of salt, and two and a half tablespoons of flour, and pour over the mixture a pint of hot milk. Set the whole in a double-boiler and cook a full quarter of an hour, at the end adding a beaten egg, a cup of cream, and a pint of milk with whatever flavoring you choose. If vanilla, add a full tablespoon and a half. If strawberry or raspberry, crush a box of berries, sprinkle with sugar till quite sweet, stand long enough to draw out some of the juice, and then add to the cream before freezing. If peach, peel and stone a large quart of peaches, sugar well, crush and add to the cream before freezing. If banana, skin three or four bananas, crush, add a sprinkle of sugar and the juice of half a lemon, and put in the cream before freezing. If chocolate, add scraped chocolate to the boiling plain ice cream till you have the quantity suited to your taste. In the event of adding unsweetened chocolate, extra sugar should be put in. BURNED ALMOND ICE CREAM Sweeten to your taste a custard of four eggs and a pint of milk. Take half a pound of blanched almonds and brown them in a saucepan with six tablespoons of sugar. Pound to a paste and add little by little a quart of cream. Mix with the custard and put in the freezer. After it is frozen pack it in a mold or serve without molding. ALMOND AND RAISIN FROZEN PUDDING Boil one cup of sugar in a cup of water till the sugar begins to thread. Move where it will merely simmer, and stir in gradually the yolks of four eggs which have been beaten. Let boil till quite thick. Take from the fire and beat till cool. Then add a tablespoon of gelatine soaked in two tablespoons of water and beat till thick. Stir in a pint of boiled cream, a cup of ground almonds, half a cup of seeded raisins, pack in a freezer and freeze. Instead of raisins candied orange peel may be used, or preserved pineapple. This pudding may be served plain, or with a sauce of whipped cream flavored to the taste.