The New century cook book

Two scant tablespoonfuls of butter, two tablespoonfuls of flour, two tablespoonfuls of sugar, one cup of milk, four eggs. Let milk come to a boil. Beat flour and butter together; add to them gradually the boiling milk and cook eight minutes, stirring often. Beat the sugar and yolks of the eggs together, add to the cooked mixture and set away to cool. When cool, add the well beaten whites of eggs and bake in buttered pudding dish. Bake twenty minutes and serve immediately with foamy sauce. Mrs. G. H. Hagans. Float. Two quarts milk, six eggs, four tablespoonfuls of cornstarch, sugar to taste; scald; mix; add cornstarch dissolved in a little water; add beaten yolks of eggs and sugar, also flavoring; stir constantly until it thickens. When cool spread beaten whites on top and garnish with small pieces of jelly. Alice Troy. New Century Cook Book. Charlotte Russe. Soak in a pint of milk one box of Cox's gelatine. While that is soaking make a custard of one pint of milk, two eggs, one-fourth pound sugar, and strain. Put the gelatine and milk on the fire, stirring constantly until dissolved. After it is boiling hot strain into the custard, stirring well. Stand in a cool place. Have two pints good cream, with sugar to sweeten, whipped to a stiff froth; add the cream just before the custard congeals, then flavor. The whites of four eggs may be added to the cream if it is not rich to make it whip better. Line dish with sponge cakes and pour in the mixture and set it on the ice. Mrs. F. B. Hamilton, Jackson, Tennessee. Charlotte Russe. One quart of rich, sweet cream, four eggs, one-half package of Cox's gelatine, one-fourth pound powdered sugar. Beat yolks and sugar together and add whites beaten stiff; whip cream light and smooth, flavor with vanilla, stir it all together and strain, with gelatine thoroughly dissolved. Serve in glass dishes. Ornament with lady fingers or macaroons or pour into a dish lined with sponge cake. Tapioca Jelly. One cup tapioca, three cups cold water, juice of one lemon and a sprinkle of the peel, sugar to taste; soak four hours; set within a pan of boiling water (pour more lukewarm water over it if it is too much absorbed), heat, stirring frequently. If too thick after it begins to clear, put in a very little boiling water. When clear put in sugar and lemon, pour in molds; eat cold with cream, sweetened and flavored. C. A. Wilson. Fruit Jelly. One quart raspberry juice, one quart currant juice, five pounds sugar, one pound raisins stoned and chopped fine, two oranges chopped, the rind and inside. It will take three quart boxes of currants and six small boxes of raspberries to make a quart of juice. Boil the juice twenty minutes, then add the sugar, raisins and orange. Boil ten minutes and mold. Delicious. Mrs. N. H. Towne. New Century Cook Book. Lemon Jelly. One box gelatine, one pint cold water, juice of three lemons, two pounds sugar, one pint boiling water, one pint cider. Mrs. Bane. Orange Jelly. One-half box gelatine, one-half cup cold water, one cup boiling water. Juice one lemon, one cup of sugar, one pint of orange juice. Soak the gelatine in cold water until soft. Add boiling water, sugar, lemon and orange juice. Stir until the sugar is dissolved. Strain into moulds. Lemon Jelly.