The Twin-city housewife

Soak one and one-half tablespoons of granulated, or one-fourth box of Chalmer’s gelatine in a little cold water. Mash one quart strawberries through fine sieve, and add the gelatine to one-half cup of this juice; heat until gelatine is thoroughly dissolved, but do not boil. Add this to rest of juice, set in pan of ice water and stir until it begins to congeal, and fold in one quart of cream which has been whipped until very stiff. Put in mold, cover, pack in ice and salt and let stand four hours. Other fruits, strong coffee, melted chocolate, or nuts may be used instead of strawberries.—Mrs. Frank McNieve. Pineapple Mousse From a can of sliced pineapple drain off one cup of juice, sweeten with one-half cup sugar and boil until it threads. To this add one tablespoon gelatine which has been dissolved in one-fourth cup cold water, and when cool add two tablespoons lemon juice, one pint of cream which has been whipped until stiff, and the pineapple cut into small pieces. Put into freezer, pack with ice and salt and let stand three or four hours but do not turn. When ready to serve pour hot water over can and the mousse can be easily slipped on a platter to serve.—Miss Rebecca March. Vanilla Ice Cream One quart cream, seven ounces of sugar, one-half a vanilla bean. Split the bean in halves, scrape out the seeds and rub them into the sugar. Add this to half the cream and put in also the woody portion of the bean. Put in saucepan or double boiler over fite, stirring until the sugar is dissolved and the cream hot. Strain through a coarse sieve and stand aside to cool. When cool add the remaining cream and freeze.—Mrs. Robert Lassiter, Charlotte. Violet Parfait Boil one cupful of sugar and one-half cupful of water to the softball stage, and pour it on the beaten whites of three eggs. Beat until cold. Flavor with one scant teaspoon of violet extract and fold in one pint of cream beaten solid. Turn into a mold and, bury in ice and salt iE four hours. Serve with a border of whipped cream and candied violets. / THE TWIN-CITY HOUSEWIFE seventy-five Puddings Bird’s Nest Pudding Peel and core enough apples to fill a pudding dish; fill centers with raisins, currants and citron; flavor with cinnamon, and after sprinkling with sugar, pour in water and let bake, not too soft. When done make a sponge cake batter, flavor with vanilla and pour on top. Let this bake; then serve with any good, rich sauce.—Mrs. C. B. Watson. Blackberry Pudding One pound sugar, one-half pound butter, one-half pound flour, six eggs; mix and put in oven to bake. When it is hot stir in one quart of blackberries.—Mrs. Frank Miller. Brown Betty Put into baking dish a layer of chopped apples, and a layer of toasted bread crumbs; cover with brown sugar, smal] pieces of butter, and ground cinnamon, then another layer of apples and so on until the dish is filled. Serve hot or cold, with whipped cream or sauce.—Mrsg. C. L. Summers. Chocolate Pudding, No. 1 Let one quart of milk come to a boil and while hot add a piece of butter the size of a walnut. When cool add the well-beaten yolks of five eggs, seven tablespoons of grated chocolate, two teaspoons of vanilla, and sugar to taste. Bake in a hot oven thirty-five minutes. Use the whites of the eggs beaten with one cup of sugar as a meringue. —Mrs. G. W. Coan. Chocolate Pudding, No. 2 One quart milk, four eggs, two tablespoons corn starch, one-half cup sugar, two ounces chocolate, one teaspoon vanilla. Put milk on to boil, moisten corn starch with a little cold milk and add to the boiling milk. Stir and boil for five minutes; add chocolate. Beat yolks of eggs and sugar together until light and add to the boiling milk. Take from fire, add vanilla and pour into a glass dish. Beat whites of eggs well, add to them two tablespoons powdered sugar and heap on top of pudding—Mrs. J. A. Neely. ¢