Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 2 cups maple sugar
  ½ cup cream
  1 cup cocoanut
  2 tablespoons butter

Mix all ingredients and boil until the whole mixture is a mass of bubbles. Pour on to a buttered platter or marble slab and mark when cool.

Baltimore Cup

• 1 pineapple cut in cubes
  3 oranges sliced
  4 peaches cut in pieces
  ¼ cup lemon juice
  2 tablespoons cordial or sherry
  sugar

Mix the ingredients, sweeten to taste, and chill. Serve Raspberry Sherbet in bottom of champagne glasses, pour over sherbet fruit mixture, garnish with raspberries.

Chocolate and Fruit Macedoine

Arrange chilled shredded pineapple, bananas cut in cubes, and preserved peaches or pears in champagne glasses, sprinkle with lemon juice, pour over whole Chocolate Sauce, and garnish with beaten cream, angelica and candied cherries.

Chocolate Junket

• 2 cups milk
  ½ cup sugar
  ⅓ cup boiling water
  ¼ cup grated chocolate
  few grains of salt
  1 junket tablet
  1 cup chopped walnuts
  1 tablespoon sherry wine