Lowney's cook book

i teaspoon salt 3 tablespoons sherry wine i cup sugar 1 cup cream \ cup boiling water Cook rice in milk in double boiler until rice is tender, and milk is absorbed. Add sugar, salt, and gelatine which has been soaked in cold water and dissolved in hot water. Add flavoring, cool slightly, and add whipped cream. Mold, chill, and garnish with wine or orange jelly cut in cubes. Diplomatic Pudding Line a mold with lemon jelly to the depth of one inch. Place a smaller mold on top of jelly and surround smaller mold with lemon jelly. When jelly is hard, remove, mold, fill with any flavored Bavarian cream. Banana Cantaloupe 2 tablespoons granulated gelatine 1 cup scalded cream \ cup cold water 1 cup sugar 3 egg whites 6 bananas I cup lemon juice whip from 2 cups cream lady fingers Soak gelatine in cold water; dissolve in hot cream. Add sugar, whites of eggs beaten until stiff, mashed bananas and lemon juice. Chill; as it begins to thicken, fold in the whipped cream. Line a melon mold with lady fingers, add cream mixture, chill, and serve. Garnish with cream beaten and flavored, cherries and angelica. Date Whip 1 cup stoned and chopped dates 3 egg whites 1 cup boiling water i cup sugar 1 tablespoon lemon juice i teaspoon salt 210 lowney's cook book Cook dates in boiling water until tender; press through a sieve. Beat whites until stiff; add sugar, lemon juice and salt. Carefully fold in the date pulp, pile lightly on a buttered baking dish, and bake thirty minutes in a moderate oven. Serve with soft custard or with whipped cream. Prune Souflae Substitute two cups prunes, for dates, in Date Whip, and follow rule for Date Whip. Strawberry Whip 2 cups strawberries 2 egg whites 1 cup powdered sugar \ teaspoon salt 1 tablespoon lemon juice Crush the berries; add sugar and lemon juice. Beat eggs until stiff, and continue beating while adding strawberry mixture. Serve with soft custard or beaten cream. Vanilla Charlotte Russe No. i 2 cups cream 3 egg whites I cup powdered sugar 1 teaspoon vanilla Beat cream until stiff; add sugar, flavoring, and Qgg whites, beaten until stiff. Line a mold with slices of sponge cake or lady fingers; fill with mixture. Chill and serve. Caramel Charlotte Russe Use rule for Vanilla Charlotte Russe No. 1, substituting one cup caramelized sugar for the powdered sugar. French Charlotte Russe Add to Vanilla Charlotte Russe No. 1 one dozen marshmallows finely chopped, one dozen almonds blanched and chopped, six walnuts chopped, two tablespoons candied cherries finely chopped, and one tablespoon brandy. Strawberry Charlotte Russe Crush two cups strawberries, add one cup sugar, and add to Vanilla Charlotte Russe No. 1. Apple Rice 8 apples 1 cup hot cooked rice i glass crab apple jelly 2 cups milk ^ cup seeded raisins 3 egg yolks 2 tablespoons butter 1 tablespoon lemon juice Pare and core the apples. Arrange in baking dish, fill with currant jelly, and surround with rice, mixed with hot milk, egg yolks, butter, raisins and flavoring. Cook in oven until apples are tender. Remove from oven and cover with a meringue. Serve hot or cold. Imperial Chocolate Pudding 4 tablespoons cornstarch 2 squares Lowney's Premium 2 cups milk Chocolate \ cup sugar 2 tablespoons hot water