4 cups thin cream
3 cups thick cream
2 cups milk
1 cup sugar
1/4 cup water
Few grains salt
2 cups strawberry juice and pulp
1 tablespoon lemon juice
Strawberries

Cook water and sugar together for 3 minutes. Cool and add to cream and milk. Add a sprinkle of salt. Turn into freezer and when half frozen, add lemon juice and strawberry pulp. Finish freezing. Let stand an hour or two to ripen. Serve in cone shape and place a large, unhulled strawberry in top of each one.

Peach Roll

4 eggs
6 tablespoons sugar
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon lemon extract
6 tablespoons butter, melted
2 cups peaches, sieved
Chopped nut meats or coconut

Soften and slightly sweeten peaches. Rub them through a sieve and keep them warm. Beat up eggs and sugar 5 minutes, then beat over boiling water 10 minutes. Take from water and beat until cold.

Remove beater, sift in flour mixed with baking powder. Add lemon and butter. Mix carefully. Turn into a greased and floured jelly roll tin and bake in quick oven (375 to 400 degrees) 12 minutes. Turn out on a paper sprinkled with sugar, spread quickly with peach sauce, roll up at once and sprinkle over with chopped coconut or nut meats.

1 cup sugar
2 cups milk
3/4 teaspoon salt
3 eggs
1/2 cup seedless raisins
4 tablespoons cornstarch or flour
1 teaspoon vanilla or lemon extract

Put milk in top of double boiler. Mix cornstarch with a little cold milk, add salt and cook thoroughly until mixture thickens sufficiently to hold raisins. Then stir in the well-beaten eggs and add raisins, flavoring, and sugar. Turn into buttered pudding dish and bake in a moderate oven (350 degrees) 15 to 20 minutes.

Delicious served with flavored whipped cream.

Remove the skin and scrape off the outside fibers from bananas. Cut in slices length-wise, place in greased casserole, sprinkle with sugar and lemon juice. Pour in enough water to keep bananas from burning and bake in a moderate oven until tender and slightly brown, basting occasionally with syrup that accumulates.

Here are three interesting recipes made with oatmeal.  They are adapted from “Home Life” magazine, December, 1911. Read more »

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1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 T vanilla
2 C whipping cream, chilled

1.  Dump the sugar into a heavy duty saucepan.
2.  Sprinkle the salt over the sugar.
3.  Pour the milk into the saucepan and stir to combine.
4.  Add the egg yolks and stir until all the ingredients are combined together well.
5.  Place the pan over medium heat and stirring constantly cook 3 minutes or until bubbles begin to appear around the edges.
6.  Remove the pan from the stove and allow the mixture to cool to room temperature.
7.  Stir in the vanilla.
8.  Pour the ice cream into a refrigerator try and place in the freezer 45 minutes or until mushy.
9.  Place 2 bowls in the refrigerator to chill.
10.  Add the whipping cream to the chilled bowl and beat with an electric mixer until soft peaks begin to form.
11.  Spoon the partially frozen ice cream mixture into the second chilled bowl.
12.  Beat with the mixer on medium speed until smooth.
13.  Fold the whipped cream into the mixture well.
14.  Pour the ice cream evenly into 2 refrigerator trays and cover with wax paper.
15.  Freeze at least 3 hours or until firm stirring the ice cream mixture about every 10 minutes for the first hour of freezing time.

Makes 1 quart of ice cream

To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla.  Add the vanilla and whipping cream together. Pour 1/2 of the mixture into the freezer can of ice cream maker.  Fill the freezer tub 1/3 full of ice and then add the remaining ice cream.  Crank until it becomes too difficult to turn.  Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.

1 cup raisins
2 cups flour
1 teaspoon salt
1 tablespoon butter
3/4 cup milk
2 teaspoons baking powder
2 tablespoons shortening
1/2 cup sugar

1.  Sift flour, salt, and baking powder into bowl.
2.  Add shortening, and rub in very lightly with tips of fingers.
3.  Add enough milk so that it can be rolled out 1/2 inch thick.  Cut in 4-inch squares.
4.  Brush with melted butter and put 2 tablespoons of raisins in each turnover in a 3-cornered shape.
5.  Brush top with milk and sprinkle with sugar.

Bake at 350 degrees for 30 minutes or until nicely browned.

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2 cups milk
3 slightly beaten eggs
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla

Put 1 3/4 cups milk in a saucepan.  Cover and bring to boiling point.  Reduce heat.  Combine eggs, sugar, salt, and remaining milk.  Add to scaled milk, stirring constantly.

Cook, stirring constantly, until a coating forms on a spoon.  Remove and cool.  Add vanilla.

Serve in tall glasses with whipped cream and coconut.

Makes 2 1/4 cups custard.

4 cups milk

3 cups heavy cream

1 cup sugar

1 tablespoon lemon extract

1/4 teaspoon salt

2 cups fresh peach pulp

Pare and pit peaches.  Stew until soft.  Rub through a sieve.  Then mix ingredients in the order given.  Add peach pulp and freeze.  Let stand 2 hours before serving.

1 cup sugar

5 tablespoons butter

1/3 cup milk

2/3 cup pastry flour

1 cup chopped nuts, if desired

2 eggs

4 tablespoons cocoa

1/8 teaspoon salt

1 teaspoon vanilla extract

1.  Beat the butter and sugar until light and creamy.

2.  Add the eggs, lightly beaten.

3.  Next, add the milk.

4.  Sift together the flour, salt, and cocoa.  Add to the above mixture.

5.  Stir in nuts and vanilla.

Spread 1/4 inch thick in greased, shallow pan.  Bake at 350 degrees for 15 minutes or until done.  While still warm, cut into squares like fudge.