Manuscript Cookbook 224

Estelle

chopped blanched almonds or a garnish is a delightful addition.

Coffee Carnival

Add 4 Tbs tapioca, ¼ t salt and ⅓ C seeded raisins to 2 C hot coffee and cook in double boiler 15 min or until tapioca is clear, stirring frequently. Add ½ C sugar. Chill. Add 1 t vanilla; fold in 1 C cream, whipped. Serves 6.

Red Cherry Pie

Combine 1 can seeded red cherries, drained (1⅓ C) ½ C cherry juice and 1½ Tb tapioca and let stand 15 minutes, or while pastry is being made. Line a 9 in pie plate with pastry, ⅛" thick. Moisten edges with cold water. Fill with cherries. Adjust top crust. Bake in hot oven (400) 20 mins. Decrease to 350 and bake 20 min longer or until filling is cooked.

Br'er Rabbit Gingerbread

½ C sugar	½ C milk
3 TB butter	½ C molasses
1 egg	1¾ C flour

1 t soda	1 t ginger

Cream butter and sugar and eggs and add dry ingredients alternately with milk and molasses mixed together. Pour into greased shallow pan. Bake 45 min in moderate oven.

French Ice Box Cake

1 C condensed milk	⅓ C water
2 sg chocolate	Vanilla Wafers

Melt chocolate in double boiler. Add condensed milk and stir occassionally for about 8 min or until mixture is thick. Add water. Line mold with wax paper and cover bottom with thin layer of chocolate. Then add wafers, then choc., etc. Cover with layer of wafers. Let season in ice box 24 hrs.

Savory Meat Loaf

2 thin 2" slices salt pork, diced 2 lbs ground beef ½ C tapioca ½ small onion, finely chopped 2 C canned tomatoes 2½ t salt ¼ t pepper

Fry out pork until golden brown. Add pork and drippings to other ingredients and mix thoroly. Bake in loaf pan, 7 x 5 x 3, in hot oven (450°), 5 min then decrease heat to moderate (350°) and bake 30 min longer. Serve hot or cold. Serves 8.

Orange Nut Bread for Sandwiches

2 C sifted flour	½ C finely chopped walnuts
2 t baking powder
1 t salt	1 egg
¼ C sugar	orange juice
¼ C shortening	1 TB orange marmalade

Sift dry ingredients together. Cut in shortening. Add nuts. Beat the egg, pour into a measuring cup, add enough

orange juice to make ⅔ C. Combine with dry ingredients and add marmalade. Knead for a few seconds on a slightly floured board. Let stand in refrigerator or cool place for ½ hr. Then bake in loaf pan in mod oven (350°) till done - about 45 min. Sometimes it is necessary to add a little more orange juice to make the dough soft enough. For filling use marmalade or jelly and cream cheese, peanut butter moistened with orange juice.

Apricot Nectar Parfait

2 C dried apricots	1¾ C evaporated milk (1 tall can)
2 t gelatin
1 tbsp cold water	½ C honey
½ C sugar

Boil apricots in sufficient water to cover till tender, about 40 min. Remove from fire and beat to a pulp while still hot. Add honey and sugar and mix thoroly and cool. Moisten gelatine in cold water. Heat milk to boiling point remove from fire add gelatine and stir till

Til

dissolved. Set in refrigerator until milk thickens. Beat until light and fluffy. Beat apricot mixture into the milk, a small portion at a time. Place in refrigerator until thoroly chilled - about 1 ½-2 hrs. Serve in tall glasses. May be chilled in ice box as it is not necessary to freeze.

Banana Souffle

3 egg whites, beaten	2 or 3 bananas
½ C sugar	whipped cream

Beat eggs until stiff and dry. Mash bananas to a pulp. They must be quite ripe and soft. Mix sugar with banana pulp and fold in egg whites. Bake in a moderate oven for 15 min. Serve plain or with whipped cream.

Jellied Raspberry Applesauce

4 medium sized apples	¼ C cold water
1 C canned raspberry juice	1 Tb gelatine
¼ C sugar

Peel and core apples, place in saucepan