Mary Jane's cook book

Boil sugar, eggs and flour in milk for 15 minutes or until thick and add gelatine, previously softened with a little cold water. When smooth and cool add cream, put in freezer and freeze for 10 minutes. Uncover and add fruits, chopped fine, and cordial. Finish freezing. ORANGE AND BANANA MERINGUE GLACE. Oranges, 5. Large bananas, 5. Sugar, 2 cups. Cold water, 1 pint. Egg whites, 5. Peel, seed and chop fine the oranges. Cover with the sugar and set aside. Peel and slice the bananas and stir them into the oranges. Add the cold water and the unbeaten egg whites. Turn the mixture into a freezer and turn until the result is a frozen fruit froth. Pile into sherbet glasses and serve. ICE CREAM PUFFS. Buy or make cream puff shells. Remove the tops and fill the lower section with vanilla ice cream, piling it high. Put on top section lightly and over all pour a hot chocolate sauce. MERINGUED ICE CREAM. Vanilla ice cream, 1 quart. Vanilla, 1 teaspoon. MEgg whites, 4. Powdered sugar, 3 tablespoons. Beat eug whites till very stiff and beat in sugar and flavoring. Turn out the ice cream frozen, very, very hard, cover quickly with a thick layer of the meringue and set in a very, very hot oven till meringue is lightly browned, which should be but a few seconds. Remove and serve at once.e. CHOCOLATE SAUCE. Unsweetened chocolate, 2 Sugar, 1/2 cup. squares. Boiling water. 1 cup. Vanilla, ½ teaspoon. Melt chocolate and sugar over hot water. Gradually stir in the boiling water and continue stirring till it is smooth and thick. Add liavnring and serve hot. STRAWBERRY SAUCE. Strawberries, 1 quart. Sugar, iy2 cups. Boiling water, ½ cup. Wash, hull and halve the berries. Pour boiling water over sugar, let dissolve and heat for a moment over the fire. Then pour over the berries, let stand in the sun or in a warm place^ stirring every few minutes, for 2 hours, then set away to chill until needed. FILBERT SAUCE. Maple syrup, 1 pint. Butter, y2 tablespoon. Filberts, 1 cup. Cook the syrup till thick, add butter and chopped, blanched nuts and serve hot with vanilla ice cream. HONEY SAUCE. Strained honey, 1 pint. Brazil nuts, 12. Chopped Maraschino cherries, 1 tablespoon. Blanch the nuts and chop fine, add with chopped cherries to honey and serve hot or cold with vanilla ice cream.. NUT FUDGE SAUCE. White sugar, 1 cup. Milk, % cup. Brown sugar, ½ cup. Butter, 1 tablespoon. Chocolate, iy2 squares. Vanilla, y2 teaspoon. Nut meats, 1 cup. Add melted chocolate to sugar and pour in milk slowly. Add butter and cook until the mixture granulates around the edge of the saucepan. Remove from fire, add vanilla and chopped nuts and serve at once with vanilla or chocolate ice cream. BROWN SUGAR SAUCE. Brown sugar, 1 cup. Water, 1 cup. Lemon, 1. Egg, 1. Boil sugar and water till they spin a thread, then pour very slowly over the stiffly beaten egg white, beating hard all the time. Put in a double boiler and cook over hot water for a moment. Add juice of the lemon, pouring it in very slowly and beating all the time. Serve at once. RASPBERRY SAUCE. Sugar, % cup. Water, y2 cup. Raspberries, 1 quart.