LEMON CUSTARD.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One lemon (juice and grated rind), one cup sugar, yolks of two eggs,
one teaspoonful butter, one-half cup water, two teaspoonfuls
cornstarch, boil water and stir in above mixture.

_Icing for top_--Whites of two eggs, two tablespoonfuls of
pulverized sugar.




ICE CREAM


Fruit Cream.

From MRS. H. F. BROWN, of Minnesota, Lady Manager.

One quart of fruit (after being put through colander); one cup of cold
water--very sweet. Add the whites of three eggs (unbeaten). Put in a
freezer and freeze as ice cream, stirring continually.


CARAMEL ICE CREAM.

From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.

Take one pint of brown sugar and _burn_ it; then add water,
making a dark brown fluid. This ought to make enough to flavor three
pints of cream. Have the cream very rich, more so than for ordinary
ice cream. Then color the cream with the caramel until it is a good
shade of brown--darker than coffee color. For this you must have your
caramel very black, as it is the quality and not the quantity of
caramel that will give the proper flavor; sweeten to taste.


TUTTI FRUTTI 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.

From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.

Three quarts sweet cream; one quart powdered sugar; one pint sweet
milk (dissolve sugar in milk); two tablespoons extract vanilla. Pack
with equal quantities of cracked ice and rock salt. Turn slowly and
steadily.


MARASCHINO ICE CREAM.

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.

A simple rule for Maraschino ice cream calls for one quart of cream, a
large cup of granulated sugar, six egg yolks, a cup of milk, and a
tablespoonful of gelatine, which has been soaked for two hours in four
tablespoonfuls of cold water. Let the milk come to a boil and pour it
slowly over the eggs, beat them all the while to prevent their
curdling. Then add the gelatine and finally the sugar. Beat the whole
well, strain it into the cream und add four tablespoonfuls of
Maraschino. Pack the cream in a freezer and freeze like any other.
When it is of proper consistency, remove the beater, cork up the
freezer, pack in more ice and salt, cover the whole closely with thick
newspapers and let it rest for an hour or two before it is served.
This is a most delicious cream.



FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893