Part 37

Apple Rice

1 cup of rice boiled in water with a piece of butter and a little salt until half done. Then add six apples cut in pieces. Cook together until both rice and apples are well done. Add sugar to taste. When ready to serve pour over melted butter browned. Serve with sugar and cinnamon.

MRS. RAYMOND ROBINS.

Jelly Whip

Dissolve one package of gelatin in a cupful of cold water. Add to that two cupfuls of sugar and one quart of boiling water. Divide the mixture into three parts, in one of which place marshmallows and white grapes. In the second one put pineapple and oranges and in the third nuts. Fill individual glasses with different mixtures and serve them with whipped cream. Decorate with preserved cherries, candied orange peel and nuts.

Pineapple Parfait

Pare and shred a ripe pineapple, add one cup of sugar and let stand for several hours. Drain off one cup of the juice, boil it with three-quarters of a cup of sugar for 10 minutes. Add slowly to well beaten yolks of four eggs, and cook in a double boiler, stirring all the time, until the mixture will coat the spoon. Remove from the fire and beat until cold. Then add two tablespoons of lemon juice and two cups of cream whipped to a stiff froth.

Pack in a mold, cover tightly and surround with ice and salt for four hours.

Rice

3/4 cup of rice washed 7 times 1/2 cup currants 1 1/4 cups milk Yolk of 1 egg 2 1/2 tablespoons sugar 1 small piece lemon rind

Boil rice in a large quantity of boiling water for 20 minutes; drain and add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes and remove from fire; beat the yolk of an egg in a little milk and stir in the rice.

Do not set back on the fire. Serve cold.

Pittsburgh Sherbet

Take a cupful of the syrup from a jar of raspberry preserves and the same amount of juice from a can of pineapple; add two tablespoons of lemon juice and a syrup made by boiling together a pint of water and a cupful of sugar. When cold add four tablespoons of orange juice and freeze. When stiff, open the freezer and add the white of an egg, beaten stiff with a teaspoon of powdered sugar.

Lemon Sherbet

1 quart milk 2 cups sugar juice 3 lemons

Dissolve sugar in milk, place in freezer. Add lemon juice after freezer has been packed. Add juice rapidly and with violent stirring, then immediately place in dasher and turn the crank until frozen.

Fruit Cocktails

Peel and cut one orange and one grapefruit into small pieces, removing all seeds and white bits of skin, add two sliced bananas, a tablespoon of chopped or grated pineapple, sweeten to taste, and mix with the juice from a can of pineapple. Stand in a very cold place, or put in the ice cream freezer and partially freeze, serve in small glasses and ornament with maraschino cherries. Reserve the remaining pineapple for a luncheon dish.

Synthetic Quince

An Accidental Discovery

I put too much water with my rhubarb and had a whole dishful of beautiful pink juice left over, about a quart. In this I cooked some apples, quartered, and stewed till soft, and just as an experiment added a saucerful of strawberries--also "left over."

The result, being served, looked and tasted exactly like quince, except that the apple was a little softer.

CHARLOTTE PERKIN GILMAN.

Grape Juice Cup

Soak the grated rind of one orange in the juice of one lemon for 15 minutes. To this add a cupful of boiling water and a tablespoon of sugar.

Place in a saucepan of granite ware and add one quart of unfermented grape juice, four whole cloves and a pinch of powdered mace. Bring slowly to the boiling point and simmer for ten minutes.

Boil together one cupful of sugar and two tablespoons of water without stirring until it spins a thread.