The Portland Woman's Exchange Cook Book

Mrs. W. H, Nunn. Lemon Cream. To the well beaten yolks of 4 eggs add 4 tablespoons of sugar, the juice and grated rind of 1 large lemon, and 2 tablespoons boiling water. Simmer in a double boiler until the mixture thickens. While hot stir in lightly the whites of the eggs, well beaten, with 2 tablespoons of sugar. Mrs. M, E. Wortman, Pineapple and Banana Dessert. Slice 6 bananas and 1 can sliced pineapple; arrange in layers in the dish in which they are to be served. Then take 1 cup sugar, I/2 cup of pineapple juice, and cook together till like a syrup, add 1 cup of claret and pour over the fruit. Serve very cold. • Mabel Weidler, Souffles Chestnut Souffle. One quart chestnuts, boiled 20 minutes and carefully peeled. Cook them 1 hour in a cup of milk; rub through sieve; add 1 cup sugar, a pinch of mace, Yi teaspoon salt and. a few drops of vanilla; beat the yolks of 5 eggs to a foam and stir in; beat the whites very stiff and fold in at the last moment. Put in buttered mold and bake about 30 minutes in moderate oven. Serve at once. H. H. o. Maple Souffle. Melt 3 tablespoons of butter; add 3 tablespoons of flour; let cook till frothy; add gradually 1 cup maple syrup. When the mixture boils remove from stove, slowly pour over wellbeaten yolks of 4 eggs, then fold in whites of eggs beaten hard; bake in moderate oven 30 minutes in hot water. Mrs. E. W. Matthew. Mocha Souffle. Melt 3 tablespoons butter, add 3 tablespoons flour; when frothy add gradually % cup of coffee and !4 cup cream; when it boils remove from fire and add well beaten yolks of 4 eggs; then fold in beaten whites of 4 eggs and bake in moderate oven for 30 minutes. Serve at once. Sauce. Mix yolks of 2 eggs with J4 cup sugar and pinch of salt; pour over mixture Yi cup coffee and cook in double boiler until slightly thickened. Cool and fold in 1 cup of whipped cream. Mrs. A. E. Rockey. Prune Souffle. One scant cup cooked prunes after the seeds are out ; chop fine; 4 whites of eggs beaten dry with 3 tablespoons of sugar; beat again with the prunes. Butter a baking dish and bake in slow oven till brown, about 40 minutes. A tablespoon of shredded almonds can be mixed in the last thing, if desired. A. Zander. Puddings Swiss Apple Charlotte. Butter pudding dish and line bottom with small slices of stale bread buttered and cut rather thin. Add several tablespoons of cranberry jelly, then a thick layer of apples sliced, sugar and cinnamon. Make a second layer like first and cover with crumbs. Add a teaspoon of lemon juice and small piece of butter. Cover and bake in moderate oven about 45 minutes. Serve with hard sauce made of Yi cup butter, beating in a little at a time, 1 cup of powdered augar. Flavor with vanilla. Mrs. E. C. Shevlin. Apple Tapioca. Soak 1 cup tapioca in cold water 2 hours, drain, add boiling water and salt and cook in double boiler until transparent. Pare and slice apples, add sugar, a little water, and cook until apples are soft but still retain their shape. Add a little lemon juice. Arrange apples, then tapioca in layers in dish, and bake about 20 minutes, adding 1 teaspoon of butter before taking from the oven. Serve while hot, with cream. Vary by using half apples and pears or canned quinces. Baked Berry Roll. Make biscuit dough, using double quantity of lard and Yi quantity of baking powder. Roll thin and spread in biscuit pan. Fill with wild blackberries or logan berries; sprinkle 1 cup granulated sugar over berries, add several small pieces of butter, bring dough together over top, pinching the edges to keep in shape. Bake about Yi hour in a moderate oven. If the lower crust begins to get too brown, pour a little hot water into the pan. Serve with hard sauce and cream. Mrs. Jamejs Canby, Brown Betty.