Lemon Cream (Sherbet)

4 eggs

1 cup granulated sugar

1 cup ROGERS’ GOLDEN SYRUP
4 cups milk

14 cup lemon juice

2 tsp. grated lemon rind

Beat eggs thoroughly, then beat,in sugar grad-
ually until mixture is very thick. Combine re-
maining ingredients. Pour into freezing tray
of refrigerator and freeze. When half frozen
whip until light and creamy and continue
freezing until firm. Makes one quart.

Sugared Vanilla Creme

1 packaged prepared vanilla pudding powder
4 tbsp. Best Brown Sugar
212 cups milk

Place pudding powder in sauce pan, add milk
and stir gradually. Cook over medium heat
until mixture comes to a boil and is thickened.
Turn into greased baking dish or individual
custard cups. Let cool slightly. Sprinkle brown
sugar over top of pudding. Place under
broiler until sugar is melted 10-15 min. Serve
warm or cold. Serves 5-6 persons.

Rhubarb Cobbler

2 cups diced rhubarb

1 cup ROGERS’ GOLDEN SYRUP

¥3 cup granulated sugar

Grated rind of a quarter lemon,
and one-half orange

4 tbsp. shortening

6 tbsp. sugar

1 egg, beaten

2 tsp. lemon juice

11% cups flour

212 tsp. baking powder

1% tsp. salt

14 cup milk

In buttered baking dish, put rhubarb, syrup,
sugar and grated rind. Make a batter of re-
maining ingredients and spoon over rhubarb.
Spread out evenly over rhubarb. Bake at
375°F. for one-half hour. Serve with hard
sauce. See page 10.

Frosted Fruits

Dip grape bunches, well drained orange or
grapefruit slices, or whole cranberries into
beaten egg whites, then into Berry Sugar.
Drain and chill. Use as garnish for hams or

turkeys; or as an accompaniment with special
desserts.

Frosted Cool Glasses

For an interesting party feature dip rim of
cocktail glasses in egg white and sugar and
dry overnight. Serve as starter with nippy
cranberry juice.

Or: Dip in egg white, sugar, salt and serve
tomato juice with lemon slice on side of glass.

The Five Threes! (Sherbet)

The juice of 3 lemons
The juice of 3 oranges
3 bananas, mashed

3 cups water

3 cups sugar

Strain the juices of the lemons and oranges.
Peel and mash the bananas. Simmer water
and sugar until sugar is dissolved. Cool. Com-
bine all, and freeze like a sherbet.

Icings &
Frostings

Boiled Frosting

2 cups granulated sugar

¥4 cup water

1 tbsp. ROGERS’ GOLDEN SYRUP
¥g tsp. salt

2 egg whites, stiffly beaten

1 tsp. vanilla

Cook first 4 ingredients over low heat, stirring
until sugar “soft ball” stage. Gradually add
hot syrup to egg whites, beating constantly.
Add vanilla; beat until thick enough to spread.
Enough for tops and sides of two 9”
layer cakes.