Boil 1 pound of chestnuts 20 minutes, remove the outside shells and the brown skin, place the nuts in a saucepan, cover with boiling water, cook till very tender, drain and press through a sieve, add 2 tablespoonfuls cream, 2 tablespoonfuls sugar, a pinch of salt, and ½ tablespoonful melted butter. Set on ice. Shortly before serving turn the cream on the almond cake, put the chestnut puree in a pastry bag with a small tube in the end, press the puree in the form of spaghetti around the cream and cover the cream with a thick layer of pulverized macaroons with sponge sugar, sprinkle over 1 tablespoonful satin sugar, ornament with whipped cream and sprinkle with fine pistachio nuts.
Prune Soufflé.— Wash and soak 1 cup of prunes over night, next day drain, remove pits, and add them to 3 whites of eggs beaten stiff; add 1 teaspoonful vanilla, put in buttered and sugared soufflé dish, set in shallow pan with a little water, set in a medium oven to poach till done, which will take about 40 minutes.
Apricot Whip.— Rub half a cup of apricots after they have been cooked through a sieve, add half a bottle of cream beaten stiff to it and two tablespoons powdered sugar and half a teaspoon vanilla, put in six sherbet glasses and decorate with lady fingers around the edge.
Coffee Parfait.— Put ¼ cup granulated sugar with one tablespoon cornstarch and one pint of milk over the fire and boil five minutes, then add two tablespoons coffee extract and ½ teaspoon vanilla; when cool freeze, put into four parfait glasses and decorate with whipped cream.
Dorothy Royal.— Bake a cup cake mixture in a sheet pan, when done and cool, cut into square pieces and pour over a sauce made as follows: put one cup of sugar with half a cup of milk, a tablespoon of butter and one square of chocolate over the fire and cook until thick and creamy, about ten minutes; pour hot over the cake, add a spoonful of whipped cream on every piece and sprinkle chopped walnuts over all.
Peach à la Melba.— Put one tablespoon of vanilla ice cream on a round of sunshine cake, on it lay half a preserved peach and pour over two tablespoons melba syrup made as follows: melt ½ cup raspberry syrup to which has been added one tablespoon fine cut candied cherries and decorate with whipped cream.
Praline Cream.— Put ¼ cup granulated sugar with one tablespoon cornstarch and one pint milk over the fire and boil five minutes, stirring all the time, then add the yolks of two eggs and one teaspoon vanilla and set aside to cool, in another saucepan put ½ cup granulated sugar with ¼ cup water over the fire and boil until it turns a golden brown; pour on a buttered marble and when cold roll with a rolling pin until fine, sprinkle into the cooked mixture, add ½ pint cream and freeze in a well-packed freezer.
Prune Whip.— Rub ½ cup prunes after they have been cooked through a sieve; add ½ bottle whipped cream to it and two tablespoonfuls powdered sugar, ½ teaspoon vanilla, serve in six sherbet glasses with lady fingers around the edge.
War Bread.— Two cups of rye flour, one cup bran, one cup Indian meal, one teaspoonful salt, one yeast cake and 2 cups of luke warm water, two tablespoonfuls molasses, one teaspoonful fat; put flour, bran and meal into a bowl, add the salt and rub the fat through the flour, then add the yeast and crumble it fine, then add the warm water and mix well about 15 minutes, cover and let raise to double its height, then add some wheat flour slowly while kneading the dough to a soft firm dough; shape it into loaves, put into buttered pan, let rise again till double its size, and bake in a medium hot oven till done about ¾ of an hour.
Bran Muffins.— Put one cup of bran and one cup of whole wheat in a bowl, add one teaspoon salt and one teaspoon fat and rub it through until fine and then add one egg, two tablespoons molasses and one cup milk and a heaping teaspoon baking powder, mix well and put in buttered and floured muffin tins and bake about fifteen minutes.