By Caroline French Benton

The e-book has no illustrations or index. buyers are entitled to a unfastened trial club within the normal Books membership the place they could choose between greater than one million books for free of charge. topics: Cookery; Cooking / basic; background / normal;

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Whites of three eggs. 1/2 teaspoonful vanilla. 37 Beat the whites of the eggs very stiff. Mix the corn−starch with half a cup of the milk, and stir till it melts. Mix the rest of the milk and the sugar, and put them on the fire in the double boiler. When it bubbles, stir up the corn−starch and milk well, and stir them in and cook and stir till it gets as thick as oatmeal mush; then turn in the eggs and stir them lightly, and cook for a minute more. Take it off the stove, mix in the vanilla, and put in a mould to cool.

Peanut Brittle Make the molasses candy given above, and stir in a large cup of shelled peanuts just before taking it from the fire. Put in shallow, buttered pans. Peppermint Drops 1 cup sugar. 2 tablespoonfuls of water. 3 teaspoonfuls of peppermint essence. Boil the sugar and water till when you drop a little in water it will make a firm ball in your fingers. Then take it off the fire and stir in the peppermint, and carefully drop four drops, one exactly on top of another, on a buttered platter.

Split Pea Soup 1 pint split peas. 33 1 1/2 quarts of boiling water. 1 quart of soup stock. 1 small teaspoonful of salt. 3 shakes of pepper. Wash the peas in cold water and throw away those which float, as they are bad. Soak them overnight, and in the morning pour away the water on them and cover them with a quart of the boiling water in the rule, and cook an hour and a half. Put in the rest of the water and the stock, and press the whole through a sieve, and, after washing and wiping the kettle, put the soup back to heat, adding the salt and pepper.

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