The Monmouth Baptist ladies' cook book

One quart rich cream, two cups sugar, one quart milk, one level teaspoon salt, four eggs, four level teaspoons flour, two teaspoons vanilla, fifteen cents worth candied cherries. Bring milk to the boiling point. Thoroughly mix sugar, salt and flour. Add beaten eggs and beat well together. Add gradually to boiled milk, stirring constantly till thick. Cool, add vanilla and cream and freeze. Add cherries after it begins to freeze. Will make nearly a gallon. STRAWBERRY ICE CREAM. Mrs. O. S. French. One pint of rich milk, one pint of cream, one quart of fresh strawberries mashed with one and one-half pints of sugar, one teaspoon of vanilla. Mix and freeze. Vanilla may be omitted. STRAWBERRY WHIPPED CREAM. Lueretia M. Stewart. One pint strawberries, one pint thick sweet cream, one-half pound sugar, one-half cup cold water, onehalf box Knox's gelatine. Cover fruit with sugar and mash together. Add water to gelatine and set in a place where it will warm gradually. Whip cream, pour in dissolved gelatine, continue whipping with pan set on ice until it begins to set, then add strawberry pulp and pour into molds and set away to harden. TO BAKE ICE CREAM. Cover a hard frozen brick or mold of cream thickly with meringue from the white of an egg beaten stiff with powdered sugar. Set the dish on a thick board and place in a hot oven. The meringue will color instantly. Serve at once. MACAROON CREAM. Mrs. Don E. Gayer. Two tablespoons Cox's gelatine dissolved in one-half cup cold water fifteen minutes. Boil one and one-half cups milk and pour it boiling over soaked gelatine; add one-quarter cup sugar and one-half teaspoonful of vanilla. Set away to cool. When sides begin to set beat and add one pint whipped cream and whipped whites of three eggs and three tablespoons sugar. Form into molds with crushed macaroons in the bottom. Sauce for same : — One pint of milk, two tablespoons sugar, yolks of four eggs and one teaspoon of vanilla. MACAROON SOUFFLE. Mrs. Frank H. Williams. Scald one dozen macaroons in one cup of milk, pour over the beaten yolks of three eggs and cook in double boiler till slightly thickened, stirring all the time. Fokl in the beaten whites and one-half cup of sugar. Put in buttered mould, set in pan of water and bake twenty minutes. Serve on plate. Cover top with chopped candied fruit or nuts. Then put whipped cream over and around. Candied cherries make a pretty ornamentation for the top. MARSHMALLOW CREAM. Soften one-half box gelatine in one cup cold water. Pour over this one and one-half cups boiling water and same amount of sugar, juice of one lemon. When mixture begins to jelly stir in one quarter pound fresh marshmallows cut in pieces, turn in mold. Serve with whipped cream. NUTTED CREAM. Mrs. W. J. Sanborn. Cover one-fourth box of gelatine with one-half cup of cold water. Soak one-half hour. Whip one and a half pints of cream to a stiff froth and stand on ice or in ice water; pour three or four tablespoons of water on gelatine and place over kettle of boiling water till dissolved. Strain over cream and stir at once till thick. Add to cream before putting in gelatine seven tablespoons chopped nuts, three-quarters cup powdered sugar and teaspoon of vanilla. Set away for few hours to harden.