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ICE
CREAM IN A CAN
Ingredients
1 egg
1/2 cup white sugar
1 tablespoon instant vanilla pudding mix
1 cup milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1 cup rock salt
1 pound crushed ice
Directions
In a medium bowl, whisk together the egg, sugar, instant pudding,
milk, half-and-half, and vanilla. Pour the mixture into a 12 ounce size
coffee can. Cover the top with plastic and then the plastic lid. Place
the filled coffee can into an empty 34.5 ounce coffee can. Fill the
empty space with crushed ice, sprinkle generously with rock salt, and
cover with the plastic lid. Roll the cans around on the floor for about 20
minutes. If the center of the ice cream is soft, place the containers
in the freezer to harden.
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PLAIN PULLED
TAFFY
Ingredients
1 pint Karo, Blue Label
1 cup brown or granulated sugar
1 tablespoon vinegar
1/2 tablespoon Mazola
Directions
Combine the ingredients in the order given and boil until a piece, when
tried in cold water, forms a fairly firm ball, 252 degrees F. Pour
onto a platter lightly oiled with Mazola and when cool enough to handle,
pull until lightly colored. A few drops of flavoring may be worked
in while it is being pulled. To flavor add peppermint, vanilla, or
lemon flavoring. Snip into inch lengths with the scissors and wrap
in paraffin paper.
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SWEET POTATO PIE
Ingredients
1 1/2 baked creamed sweet potatoes
1 cup of sugar
2/3 cup cream
4 whole beaten eggs
1/4 cup butter softened
2 tablespoons of flour
1/2 teaspoon salt
1 tsp vanilla
Directions
Preheat oven to 450 degrees F. Mix butter with flour, salt and
vanilla. Mix remainder of items together. Pour mix into raw
pie shell. Bake 10 minutes and reduce heat to 325 degrees.
Bake 30 more minutes.
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FROSTED FRUIT
Ingredients
Cherries
Plums
Grapes
Apricots
Any small fruit with stems
Three egg whites
Sugar
Holly leaves
Directions
Beat three egg whites and place in a shallow bowl. Place some fine
sugar on a plate. Dip the fruit in the egg white, and then in the
sugar. Set in a warm, dry place to harden.
Directions to Frost Holly Leaves for Garnishing and Decorating Dessert
Dishes
Pick over the holly and wash the leaves with a damp cloth. Allow
to dry. Rub the leaves with oil and strew with sugar. Dry
for about 10 minutes at 100 degrees F and keep dry.
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