Lowney's cook book

I teaspoon salt whites of 2 eggs ^ teaspoon vanilla Mix constarch, sugar, salt and milk ; melt chocolate; add water, cornstarch mixture, and cook in double boiler ten minutes ; cool; add well-beaten egg whites, flavoring, and mold. Chill and serve with sugar and cream. Junket 1 quart milk 2 tablespoons wine, or 1 junket tablet 1 teaspoon vanilla I cup sugar ^ teaspoon salt Dissolve junket tablet in cold water. Heat the milk until lukewarm; add junket tablet, sugar, and flavoring; fill frappe glasses, let stand in warm room until set; then chill and serve. Roman Pudding 1 tablespoon gelatine 3 cups cream 1 tablespoon cold water ^ cup Madeira wine I cup boiling water ^ teaspoon salt 1 cup powdered sugar 1 can preserved figs 1 cup beaten cream Soak gelatine in cold water ; dissolve in boiling water; add wine and sugar. Stir until mixture thickens. Carefully fold in the whip from cream. Mold, chill, and serve with figs and beaten cream. Snow Pudding 2 tablespoons granulated gelatine 1 cup sugar 2 tablespoons cold water ^ cup lemon juice I cup boiling water 3 egg whites Soak the gelatine in cold water ; dissolve in boiling water ; add sugar and lemon juice. Stir till mixture thickens, then add the beaten whites of eggs and continue beating until stiff enough to drop. Mold, chill, and serve with custard sauce. Compote of Figs 1 pound pulled figs 4 tablespoons lemon juice 2 cups water 1 cup cream J cup sugar \ cup powdered sugar Soak figs in water, then press into shape. Mix sugar and water, boil until syrupy, add lemon juice. Arrange figs on serving dish ; cover with syrup ; garnish with sweetened cream, beaten until stiff, pressed through pastry bag and tube. Pineapple Pudding pulp from one pineapple 4 eggs 1 cup sugar | teaspoon salt Mix sugar, eggs and pineapple; bake in slow oven until set. Unmold, garnish with beaten cream, the leaves of the pineapple and cherries. HOT DESSERTS Duchess Pudding 1 cup scalded milk I cup cocoa f cup soft bread crumbs i cup sugar i cup grated cocoanut 1 teaspoon lemon juice 2 egg yolks 2 egg whites \ teaspoon salt Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, lemon juice and salt ; beat well; add yolks of eggs slightly beaten, and cut and fold in the wellbeaten whites. Turn into well-buttered pudding dish and bake in a moderate oven 30 minutes. Serve hot or cold. Baked Chocolate Souflae 2 tablespoons butter 2 tablespoons hot water 2 tablespoons flour 3 squares Lowney's Premium f cup milk Chocolate 1 cup sugar yolks of 3 egg 1 teaspoon salt whites of 3 eggs 1 teaspoon vanilla Melt butter ; add flour ; when smooth, add milk ; cook five minutes ; add sugar and salt. Melt chocolate ; add hot water and flour mixture ; cook five minutes ; cool ; add yolks of eggs beaten well ; cut and fold in the well-beaten whites. Flavor ; bake in a buttered baking dish in a moderate oven twenty to thirty minutes. Serve immediately with sugar and cream, or beaten cream, or butter and sugar sauce. Chocolate Bread Pudding f cup bread crumbs 2 eggs 2 cups scalded milk i teaspoon salt 3 squares Lowney's Premium | teaspoon vanilla Chocolate melted i cup cold milk f cup sugar