2 t-granulated gelatin 2 T-cold water 1/3 C-sugar 1/2 C-boiling water 1 t-lemon extract 1 t-vanilla 1 egg-white
Soak the gelatin in cold water for three minutes. Add the boiling water, and when thoroughly dissolved add the sugar. Allow to cool. Beat the egg-white stiff. When the gelatin begins to congeal, beat it until fluffy, add the extracts and then the egg-white. Beat until stiff. Pour into a moistened cake pan. When hard and cold, remove from the pan, cut in one inch cubes and pile in a glass dish.
"COME in! Come in!" cried Bob to the Dixons. "You're just in time to have dessert with us! Bettina, here are the Dixons!"
"Do sit down," said Bettina, "and have some Boston cream pie with us!"
"Frank won't need urging," said Charlotte. "Our dessert tonight was apple sauce, and Boston cream pie (whatever it is) sounds too enticing to be resisted."
"It looks a little like the Washington pie my mother used to make," said Frank. "Only that wasn't so fancy on the top."
"Washington pie needs whipped cream to make it perfect," said Bettina, "and as I had no whipped cream I made this with a meringue."
"Dessert with the neighbors!" said Frank, laughing. "Charlotte read me a suggestion the other day that sounded sensible. A housewife had introduced a new custom into her neighborhood. Whenever she had planned a particularly good dessert she would phone a few of her friends not to plan any dessert for themselves that evening, but to stroll over after dinner and have dessert with her family. Wasn't that an idea? It might lead to cooperative meals! We haven't done our share; have we? We should have telephoned to you to have the main course with us tonight. Say, Bettina, I like this Boston cream pie! It's what I call a real dessert!"
Lamb Chops Creamed Carrots Baked Potatoes Rolls Butter Baked Apples Boston Cream Pie Coffee
1 C-carrots 1 T-flour 1 T-butter 1/2 C-milk 1/4 t-salt 1/8 t-paprika
Wash and scrape the carrots thoroughly, cover with boiling water, and allow to boil until tender when pierced with a knitting needle or a fork. (About twenty minutes.) Drain and serve with sauce. Carrots may be cut into three-fourth inch cubes or any fancy shapes, and will cook in less time.
Melt butter, add the flour, salt and paprika. Mix well. Gradually add the milk, and cook the sauce until creamy.