STRINGLESS BEANS WITH BACON
Cut three thin slices of bacon in shreds crosswise, try out in a frying pan. Cook until tender two cups green, stringless beans and three or four small new onions, in boiling salted water. Drain and add to bacon, mix well, add salt (if necessary) and pepper; turn into a hot serving dish.
CHEESE AND PIMENTO SALAD
(For recipe see [Page 26].)
FROZEN STRAWBERRIES
4 cups thin cream.
3 cups thick cream.
2 cups milk.
1 cup sugar.
¼ cup water.
Few grains salt.
2 cups strawberry juice and pulp.
1 tablespoon lemon juice.
Strawberries.
Process: Cook water and sugar together three minutes. Cool and add to cream and milk. Add a sprinkle of salt. Turn into freezer and when half frozen add lemon juice and strawberry pulp. Finish freezing. Let stand an hour or two to ripen. Serve in cone shape and place a large, unhulled strawberry in top of each cone.
CORN STARCH LOAF CAKE
2/3 cup Cottolene.
2 cups fine sugar.
1 cup milk.
1 cup corn starch.
2 cups flour.
1½ tablespoons baking powder.
Whites 5 eggs beaten stiff.
½ teaspoon salt.
1 teaspoon vanilla.
Process: Cream Cottolene, add sugar gradually, stirring constantly. Mix and sift flour, corn starch, baking powder and salt; add alternately to first mixture with milk, add vanilla, then cut and fold in whites of eggs. Turn mixture into two well-greased, brick-shaped bread pans and bake forty-five minutes in a moderate oven. Spread with Maple Frosting (see [Page 103]) and stick with blanched and shredded almonds slightly toasted.