THE COLUMBIAN COOK BOOK
| One quart milk, three small cups sugar, one tablespoon vanilla, two eggs, one teaspoon gelatine, dissolved in warm water, two tablespoons corn starch. Make a custard and put in can and fill can about four-fifths full with cream.|
|USED BY THE LATE MRS. BROOKS.|
Vanilla Ice Cream.
| One quart of cream, one and a half cups of sugar. Boil slowly for five minutes, stirring constantly; take from the stove and add two tablespoons of vanilla. When cool add one quart of cream and freeze. The last quart may be all or part milk if desired.|
|MRS. MARY DAVIS.|
| Take ordinary bananas, don't peal them, but cut the ends off a quarter of an inch; then lay them on a tin without any other addition. Bake in a hot oven for ten minutes. When the bananas are soft the skin will burst like a baked apple; then turn over and bake five minutes longer. To be served hot.|
|MRS. B. S. PHELPS.|
| Dissolve one box of Cox gelatine in two cups of water for two hours, add to this three cups boiled water; just before it congeals add three cups sugar and the juice of three lemons. Slice three oranges and three bananas and add, then add a can of pineapple and set away to cool.|
|MRS. J. M. McKARAHAN.|
| Six eggs, well beaten, four lemons, juice and grated rind, one and a half cups of sugar. Boil until thick.|
|MRS. E. D. BLACKMAN.|
(FOR FOUR PERSONS.)
| Twenty prunes, five eggs whites well beaten, one tablespoon sugar to each egg. Stew prunes until there is no liquid, then stone and chop fine, mixing with the rest. Bake half hour. Serve with whipped cream.|
|MRS. J. E. CLARK.|
| Let a cup of light brown sugar melt and brown in a sauce pan over a moderate fire, stirring constantly to prevent burning; when well browned pour over it a half cup of boiling water. Let simmer slowly, beat four eggs, add a pinch of salt and a quart of milk. When the caramel is melted add the milk and stir well, pour into custard cups and bake in a dripping pan of hot water in a quick oven for half an hour. Serve cold.|
|MRS. L. E. TURNER.|
| One gallon of lemon ice to four gallons of orange or pineapple ice.|
TO SERVE.--Put a large, smooth piece of ice in a punch bowl, put over it and around it the lemon, orange or pineapple ice, pour over all lemonade or orangeade. When using orange ice put lemonade over it, if lemon ice, put over it either orangeade or pineappleade or a mixture of both.
TO MAKE LEMON ICE.--Juice of five lemons, one and a half pounds of granulated sugar, half ounce of gelatine, dissolved in hot water and water enough to make half a gallon. Freeze.
|MRS. R. M. CARPENTER.|
| Separate the oranges into small sections and dip in sugar syrup, cooked to a crackle, drain, cool and serve.|
|MRS. F. S. WATTS.|
Transcribed by Cheryl Siebrass, April, 2016 from page 62-64 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991.