Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

of Tennessee, Alternate Lady Manager. Let one quart of milk come to a boil with a piece of stick cinnamon in it. Beat six eggs (leaving out the whites of three for the float) and one half pint of sugar very light and pour the boiling milk into them. Wash your kettle and return all to the stove and boil until as thick as cream (be sure and do not boil until curdled), then act aside to cool. Beat the whites of three eggs with three tablespoonfuls of sugar, to which you add a little acid jelly as you beat; beat until perfectly smooth and put on the top of your custard in spoonfuls. SNOW BALLS. From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady Manager-at-Large. One cup white sugar, one cup thick cream, whites of five eggs, two teaspoonfuls baking powder, flour to make a stiff batter; bake in small custard cups. LEMON CUSTARD. From MRS. IDA M. BALL, of Delaware, Lady Manager. One lemon (juice and grated rind), one cup sugar, yolks of two eggs, one teaspoonful butter, one-half cup water, two teaspoonfuls cornstarch, boil water and stir in above mixture. _Icing for top_--Whites of two eggs, two tablespoonfuls of pulverized sugar. ICE CREAM Fruit Cream. From MRS. H. F. BROWN, of Minnesota, Lady Manager. One quart of fruit (after being put through colander); one cup of cold water--very sweet. Add the whites of three eggs (unbeaten). Put in a freezer and freeze as ice cream, stirring continually. CARAMEL ICE CREAM. From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager. Take one pint of brown sugar and _burn_ it; then add water, making a dark brown fluid. This ought to make enough to flavor three pints of cream. Have the cream very rich, more so than for ordinary ice cream. Then color the cream with the caramel until it is a good shade of brown--darker than coffee color. For this you must have your caramel very black, as it is the quality and not the quantity of caramel that will give the proper flavor; sweeten to taste. TUTTI