Manuscript Cookbook 224

Spanish Cream and Strawberry Ring

1 envelope gelatin, plain	¼ t. salt
3 C. milk	3 eggs, separated
½ C. gran. sugar	1 t. vanilla
Strawberries

Soak gelatin in milk in top part of double boiler for 5 min. Then add ¼ C. sugar and salt and cook over boiling water, stirring frequently until gelatin is dissolved. Remove from heat and pour pver well beaten egg yolks, stirring costantly. return to double boiler and cook stirring constantly until mixture coats spoon. Cool and add vanilla. When of a thick, syrupy consistency fold in the stiffly beaten egg whites, into which the remaining sugar has been beaten. turn into 1½ qt ring mold which has been rinsed in cold water and chill until set. Serve with strawberries in center. Serve 6-8

Blueberry Cake

1¾ C. all purpose flour sifted	1 egg
½ C. milk
2 Tb. baking powder	1 t. vanilla
¼ t. salt	1¼ c. blueberries
4 Tb. shortening
1 C. gran sugar

salt together 3X [three times]. Cream shortening at high speed for 1 min. Add sugar gradually, scrape bowl and beat 1 min longer, still using high speed. Turn to lowest speed and add sifted by wg. alternately with the milk to which vanilla has been added Flour blueberries with 4 Tb. flour, add to Cake. Bake in loaf pan 8x8x2 in 350° oven for 60 min or in loaf pan 8x4½x3½ for 1¼ hr.

Grapefruit Cooler

1 t. plain gelatin	1 #2 can grapefruit
1 Tb. cold water	¼ C. lemon juice
¾ C. water	pinch of salt
⅔ C. sugar	1 egg white

Soften geltin in 1 Tb. cold water for 5 min. Boil ¾ C. water and sugar together for 5 min. Add softened gelatin, stir until dissolved, then cool Shread the grapefruit sections, then add to the sugar syrup with the grapefruit juice, lemon juice, salt annd stiffly beaten egg whites. Mix well. Pour into freezing tray and freeze stirring 3 times after it starts to freeze . Garnish with melon balls if desired. Serves 6

Blackberry Flummery

2 C. fresh blackberrys	3½ Tb. cornstarch
¼ t. salt	¼ Cup cold water
2 C. hot water	about ¾ C. gran. sugar

Combine berries, salt and hot water and bring to a boil without

stirring the cornstarch into cold water, then fold in the berries Simmer for 5 min or until mixture has thickened, then stir in the sugar, enough to sweeten, until dissolved. Chill. Serves 6.

Rhubarb Upside Down Cake Line bottom of 8x8x2 greased pan with 2 C. rhubarb. ½ C. sugar 1 t. grated orange rind and 2 T. melted butter which have been mixed together. Cover with cake batter and bake 45 min or until done. Serve hot or cold, with or without cream.

Strawberry Cream Roll

½ C. sifted flour	1¾ t. vanilla
¾ t. baking powder	1½ Tb. melted butter
¼ t. salt	⅔ C. heavy cream
1¼ C. gran. sugar	1½ C. slightly crushed strawberries
3 eggs, beaten light

Combine flour, baking powder and salt and sift together twice. Gradually add ½ C. sugar to the eggs and bear until thick and lemon colored. Add 1¼ t. vanilla then fold in dry ingredients add butter then turn into well greased, waxed paper lined shallow pan 7x11x1¼ Bake in hot oven 10 min. Turn out on damp cloth which has been sprinkled with powdered sugar. Roll up in cloth and cool. Meanwhile, whip cream and fold in ¾ C. sugar ½ t. vanilla and strawberries which have been combined. when cake is cool, unroll, spread with filling, reroll. Serve with remaining filling on slices on on top.

Lime Sherbet

2 egg	green coloring	½ C. heavy cream
¾ c. gran. sugar	½ C. fresh lime juice
½ C. light corn syrup	⅛ t salt
1½ C. milk	2 Tb. fresh lime rind