VANILLA OR CREAM SAUCE
Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on
them slowly pour one cup of scalding milk, stirring all the time. Cook
and stir in a double boiler for ten minutes; then set aside to cool.
When ready to use stir in one teaspoon of vanilla and the white of one
egg, stiffly beaten. Serve in place of whipped cream.
In making frozen desserts attention to detail is the essential thing to
perfect success.
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TWO RECIPES FOR TOMATOES AND EGGS
For six people put on the fire two handfuls of sorrel, reduce it to a puree, and add two dessertspoonfuls of cream, a lump of butter the size of a pigeon's egg, pepper, salt. Take six hard-boiled eggs and, crumbling out the yolks, add them to the sorrel p... UNBOILED ICING
Take the white of one egg and add to it the same quantity of water (measure in an egg shell). Stir into this as much confectioner's sugar to make it of the right consistency to spread upon the cake. Flavor with any flavoring desired. You may color it as y... UNFERMENTED GRAPE JUICE
Wash and stem ten pounds of Concord grapes, put them in a preserving kettle and crush slightly. Bring to the boiling point and cook gently for one-half hour. Strain through cheese-cloth or jelly bag, pressing out all the juice possible; return to fire and... USES OF "SWEET DRIPPINGS" AND SUET
For deep frying Mary was taught to use lard and kidney suet combined. The latter had been tried out by cutting suet in small pieces. The suet, in an iron pan, was placed in a moderately hot oven until fat was tried out. To prevent suet when rendered havin... UTENSILS FOR JELLY MAKING
Large enamelled kettle, syrup gauge, two colanders, wooden masher, wooden spoon, jelly glasses, one-quart measure, two enamelled cups, one baking-pan, two earthen bowls, paraffin wax, enamelled dishpan for sterilizing glasses and two iron jelly stands wit... UTILIZING COLD MEAT "LEFT-OVERS"
Small pieces of cold roast beef, veal or steak may all be utilized by being put through the food chopper. To 1 cup of finely-chopped cold meat add 1/4 cup of stale bread, which has soaked for a few minutes in cold water. The water having been squeezed fro... VANILLA
1 pint of strong black coffee 1 pint of cream 2 eggs 1/2 pound of sugar 1 teaspoonful of vanilla Beat the sugar and the yolks of the eggs until light, add the well-beaten whites, and pour into them the coffee, boiling hot. Stir over... VANILLA COOKIES
Rub one cup of butter and one cup of sugar to a cream; add two eggs and two level teaspoons of baking-powder, flour enough to make a dough. Flavor with vanilla, roll very thin, spread with beaten white of egg and sugar. Proceed as for sugar cookies. OLD-F... VANILLA CREAM
Take half a pound of fresh butter, four ounces of powdered sugar, and work them well together. When they are well mixed, add the yolks of four eggs, each one separately, and the whites of two. When the mixture is thoroughly well done, add, drop by drop, s... VANILLA CRUMB "CRUSTS"
Cook together a short time 1/2 cup molasses, 1 egg, 1 tablespoonful flour, 1 cup sugar, 2 cups cold water. Moisten the flour with a little cold water before adding to the other ingredients. When cooled add 1 teaspoonful of vanilla. Pour this mixture in th... VANILLA EXTRACT
Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm water until the skin can be rubbed off; then cut or chop in small pieces and put in two wine bottles. Fill with half alcohol, half water; cork, seal, and in a week's time will be rea... VANILLA ICE CREAM
1 quart of cream 1/2 pound of sugar 1/2 pound of shelled pistachio nuts 1 teaspoonful of almond extract 10 drops of green coloring Blanch and pound or grate the nuts. Put half the cream and all the sugar in a double boiler; stir until ... VANILLA ICE CREAM
From MRS. J. MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager. Make one quart rich vanilla ice cream, and when partly frozen, add one pound of candied fruit, either cherries, currants or citron. ... VANILLA ICE CREAM, No. 1
Take one pint of milk, two cups of sugar, one large tablespoon of flour rubbed smooth in cold milk, two eggs beaten light, one teaspoon of vanilla extract, and one quart of sweet cream, well beaten. Heat the milk in a double boiler, and when it is at boil... VANILLA ICE CREAM, No. 2
Beat three whole eggs very light with one cup of granulated sugar until all grain is dissolved and mass is a light yellowish color. Whip one pint of cream until stiff, add to eggs and sugar, then add one cup of sweet milk, flavor with vanilla to taste, an... VANILLA OR CREAM SAUCE
Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on them slowly pour one cup of scalding milk, stirring all the time. Cook and stir in a double boiler for ten minutes; then set aside to cool. When ready to use stir in one teaspoon of va... VANILLA SAUCE FOR RHUBARB PUDDING.
Beat 1 egg very light, add 1 cup of light brown sugar and 1 teaspoon of vanilla flavoring. Beat all together until foamy. Serve at once, cold, on the hot pudding. ... VANILLA TAFFY. MRS. EDWARD E. POWERS.
Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring until it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares. ... VANITY CAKE. MRS. JOHN LANDON.
One and a half cups sugar, half cup butter, half cup sweet milk, one and one-half cups flour, half cup corn starch, teaspoonful baking powder, whites of six eggs; bake in two cakes, putting a frosting between and on top. Grate cocoanut all over. ... VARIETY BREAD
Dissolve one cake of compressed yeast in two cups of lukewarm water or milk, add two teaspoons of salt, three cups of bread or wheat flour, one cup of cornmeal, one cup of rye flour and one-half cup of dark molasses, and mix very thoroughly. Let rise, sha... VARIOUS WAYS OF USING SMALL POTATOES
Early in the season when small, early potatoes are more plentiful and cheaper than large ones, the young housewife will be able to give her family a change, while practicing economy, as there are various ways of using small potatoes to advantage. First, n... VEAL À LA CRÊME
The _Panier d'Or_ is a hotel in Bruges, much frequented before the war by the English. Take the yolk of a hard-boiled egg, a bit of bread the same size, and crumble them together; rub in some chopped parsley and onion and moisten it with gravy or with mil... VEAL À LA MILANAISE
Cook the ox tongue in stock or in meat extract and water. Make the hunters' sauce, as for a hare, but sprinkle into it some chopped sultanas. Take the tongue out of the stock and skin it, cut it in neat pieces if you wish, and let it heat in your sauce. [... VEAL AND HAM SANDWICH. MARY W. WHITMARSH.
Boil six pounds each of ham and veal. Save the water from boiling the veal, and to it add half a box of gelatine, dissolved in a little cold water. When the meat is cold, run through a sausage grinder, and with the meats mix the gelatinous water. Seaso... VEAL CAKE
Take a lump of butter the size of an egg, and let it color in a saucepan. Slice some onions and fry them in another pan. When fried, add them to the butter with some sliced carrots, a few small onions, and your pieces of veal, salt, and pepper. Add a smal... VEAL CAKE, EXCELLENT FOR SUPPER
Take your veal, which need not be from the fillet or the best cuts. Cut it into pieces about an inch long and add a little water when putting it into the pan; salt, pepper and a little nutmeg, and let it simmer for two hours. When tender, stir in the juic... VEAL CROQUETTES
Veal is often mixed with chicken, or is used alone as a substitute for chicken. Season in same manner and make the same combinations. ... VEAL CROQUETTES
From MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager. Take the remains of a cold boiled tongue, remove all the hard parts, cut the meat into small pieces and afterwards pound it to a smooth paste. Season with cayenne, and beat with it one-... VEAL CROQUETTES
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager. Mince cold roast or boiled veal; add one-fourth as much of minced oysters scalded in their own liquor. Season with a dusting of red pepper, salt, a flavor of onion (two fine cut rounds of on... Veal Croquettes a la Reine.
Dip enough macaroons in wine to line the pudding-dish; cover with sweetened strawberries. Beat the yolks of 4 eggs with sugar and flavor with vanilla; pour over the strawberries; put in the oven to bake. Beat the whites to a stiff froth with some pulveriz...