Southern standard. (McMinnville, Tenn.) 1879-current, 1886-07-24
RECIPES.

ing deserts, therefore we will give
recipes below which, if tried,
will be very satisfactory.
Ice CREAM.-Set gallon of new
milk in cool place for several hours;
skim off the cream, place the milk
that remains on the stove, stir con-
stantly. When it boils add II cups
sugar, 3 well beaten eggs, and two
tablespoons dissolved gelatine; some
times cornstarch is used, but gelatine
is preferable. Let it boil l or 2 min
utes, and when cool stir in the cream.
1t is better if the cream is whipped.
Set it on ice for a short time and it
can be easily whipped with an ordi-
nary egg whip. Flavor to taste.
LEMON SHERBET.-W 2 quarts
of water mix l! pounds sugar, J ounce
Nelson's gelatine, which has been
dissolved, and the well beaten whites
of s eggs. Freeze Immediately. 1t
will be improved by boiling water
and sugar together for few minutes
before adding the gelatine; let it
cool, then add lemon juice and eggs.
PINE APPLE SHERBET.-1 pine
apple, or l can grated pineapple, 4
lemons, 2 teacups sugar; if the apple
is used, let it sand in the water for
two hours, strain and add the juice of
the lemons and sugar. Whip the
whites of eggs, add to them 6 table
spoons sugar, place all in the freezer,
freeze at once. hesugar and whites
are added to give body to the sher-
bet.
-GELATINES SNOW. Soak II ounce
Nelson's gelatine in | pint of cold wa
ter for half an hour. Then pour pint
of boiling water into it, the juice of
3 lemons, l orange is an improvement
if it is convenient, add 3 cups of SUI
gar and strain when the sugar is
dissolved. When it commences to
jelly beat the whites of 4 eggs, then
beat all together with an egg whip
until it is like solid snow, pour into a
mold and set in cool place or on ice
to harden.
Plain cake is much better to eat
with ice cream and sherbet than rich
cake. We have found these recipes
very good:
WHITE CAKE.-Whites of 10 eggs
2 cups sugar, cup butter, cup milk
3 cups sifted flour, l cup cornstarch,
heaping teaspoons baking powder.
CoRNsTARCH CAKES eggs, leav.
ing out one yolk, 3 cups sugar, cur
butter, l cup milk, package corn
starch, taking out teacup and re-
placing it with -four, 2 teaspoons bak
ing powder. Bake in muffin molds
For icing use 4 eggs, three heapine
teaspoons sugar to an egg; beat the
whites well, add sugar slowly, place
the bowl in skillet of warm water
and let the icing boil until it looks
smooth, beat it all the time it is OF
the stove. Flavor with lemon.
YELLOW LADY's CAKE.-3 cups O
flour, . of sugar, of butter, ofswee
milk, 3 teaspoons Royal baking pow
der, yolks of s eggs, flavor with va
nilla.
SPONGE CAKE.-lO eggs, 2 cups su
gar, cups flour measured before it il
sifted. Beat whites, add the sugal
gradually, then the yolks well beaten
lastly the flour. Beat as little as pos
sible when this is added. Place i
Immediately in a warm oven. l
will bake in about 80 minutes. Thii
is an excellent receipt, never fails.
Angels Food is very nice with ic'
cream. We gave the recipe in ou
last number.
CARAMEL CAKE cup of butter
, 2 of sugar, l cup of sweet milk, white
of 8 eggs, 4 cups of sifted -four. Fill
, ing-4 cups sugar, cup butter, cu]
rich sweet milk, brown one cup Q
5 the sugar in sauce pan. 1t viii
make brown syrup. Pour this il
. with the butter, milk and cups c
sugar; cook until thick enough t
spread on the cake. Bake the cak
in layers, or cut 1t into five slices.