The combination may be carried out
in painsook, batiste or any of the tub
materials, as effectively as in the
crepes or wash satins.
Pineapple Sherbet.
One cup corn syrup ; 2 cups boiling
water; 1 cup grated pineapple; Juice
of 1 lemon; white of 1 egg.
Combine ' the ingredients with the
exception of the egg white. Cool the
mixture and freeze it. Add the beaten
egg white just before the freezing is
completed.
Frozen Apricots.
One quart can apricots; 2 cups corn
syrup; water. -
To the syrup f'om the apricots ffdd
the corn syrup and sufficient water to
make one quart. Since the sweetness
f the apricots varies, . more or less
corn syrup may be needed. Put the
apricots through a strainer, mix the
pulp. With the liquid, - and freeze the
mixture. - . . -
'. Maple Mousse.. -'
1 pint whipping cream; 1-8 teaspoon
salt; 14 cups maple syrup. - '
Beat -the cream until it is very thick.
Then beat in the syrup and add the
salt: ' Pour 'the mixture into a mold,
pack it in equal parts, of ice and salt,
and allow it to stand for about three
Pastry for Cover.
Two cups flour ; 4 level teaspoons
baking-powder; level tablespoon lard;
y4 teaspon salt; about cup milk.
Cut cooked beef into one-half-inch
dice. Cook vegetables. Make sauce
by browning onion in fat. Add flour
and hot stock and cook well. Mix
meat, vegetables, sauce, and parsley.
Put mixture, into pudding-dish and
cover with crust rolled-one-fourth inch
thick. Bake fifteen to twenty minutes.
Meat Fie.
