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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

 VANILLA SNOW
 
 
 Cook 1 cup of rice in a covered dish to keep it white. When nearly done add 1 cup of cream, a pinch of salt, the beaten whites of 2 eggs, and 1 cupful of sugar; flavor with vanilla. Pile in a glass dish and dot with jelly. Serve with sugar and cream.

Sister Etta Crumpacker, Roanoke, La.
 
 

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