Cottage
Pudding
One
cup of sugar, 1 large tablespoon butter, 1/2 cup of milk, 2 eggs, 1 1/2 cups
flour, 2 teaspoons of baking powder, a little vanilla.
Mrs.
H. P. Bridge
Cottage
Pudding
One
cup sugar, 1/2 cup milk, 1 1/2 cups flour, 3 eggs beaten together, butter the
size of walnut, 2 teaspoons of baking powder.
Bake in pudding pan.
Huckleberry
Pudding
Three-fourths
cup of butter, 2 cups of sugar, 3 cups of flour, 1 cup of milk, 3 eggs, 2
teaspoons baking powder, a little nutmeg, one tin cup of fruit dredged with
flour. Bake.
Isabel
TenEyck
Huckleberry
Pudding
One
pint of berries, mixed with a little flour, 1 pint of flour, 1 teacup of
molasses, butter size of an egg, 1/2 cup soda, 1 teaspoon cinnamon, 1 teaspoon
cloves, 1/2 teaspoon allspice. Bake
in a slow oven about 1 1/2 hours. Serve
nearly cold with wine or vanilla sauce.
Mrs.
W. C. Helmbold
Peach
Pudding
Mix
together 1 pint of flour, 2 teaspoons of baking powder and 1/4 teaspoon of
salt. 1/2 cup of sugar. Add 1
well beaten egg, 1 small cup milk and 3 teaspoons of melted butter.
Pour into a well buttered shallow cake pan and cover with peaches,
pared and halved. Sprinkle with 4
tablespoons of sugar and bake 1/2 hour in a moderate oven.
Serve with cream and sugar.
Mrs.
Carrie McGaughey
Apple
Pudding
One
tablespoon butter, 1/2 cup sugar, 1/2 cup milk, 1 cup flour, 1 egg, 1 teaspoon
baking powder. Line pudding pan
with apples, pour over batter and bake for 20 minutes.
Steamed
Cherry Pudding
Two
cups of flour, 1 teaspoon salt, 2 teaspoons baking powder, 1 tablespoon sugar,
2 tablespoons of butter. Mix all
together, all 1 cup of milk and 1 well beaten egg.
Drop a little of the batter into cups, then add a few well drained
cherries (sour, canned), then more batter on top.
Steam 1/2 hour.
Sauce--Boil
1 cup sugar, 1.2 cup water 5 minutes. Add
1 teaspoon butter, juice of cherries, juice of 1/2 lemon, and 1 tablespoon of
cornstarch. Boil until clear then
add the remaining cherries. This
pudding is always light. It
requires one pint can of red cherries, and makes 6 large servings (8 better
size), and is good warmed over.
Mrs.
E. C. Reeve
Steamed
Pudding
Five-sixths
cup of flour, 1/4 teaspoon soda, 1/8 teaspoon cloves, 1/8 teaspoon allspice,
1/8 teaspoon nutmeg, 1 1/2 tablespoons melted butter, 1/4 cup milk, 1/4 cup
molasses, 1/4 lb. dates or raisins. Melt
butter, add molasses and milk, mix and sift dry ingredients; wash and cut
dates and dust with flour. Put in pudding.
Turn into buttered mould, cover and steam one hour. Serve with lemon
sauce.
Mrs.
J. Lawrence Dole
Prune
Pudding
One
large cup cooked prunes, seeds being removed.
Cut into small pieces and drain off juice; sweeten and flavor with
vanilla to taste. Separate two
eggs, beat whites very stiff and mix with prunes; put into pudding dish and
bake in moderate oven 3/4 hour. Best
to set dish in pan of hot water. To
be served with whipped cream of custard made with the yolks of the eggs.
Mrs.
John R. Gearhart
Huckleberry
Pudding
One
quart of berries, 1 pint of flour, 1 cup of baking molasses, 1/2 teaspoon soda
dissolved in hot water, pinch
salt; steam 3 hours. Serve with
hard sauce.
Mrs.
Allison O. Smith
Chocolate
Pudding
Soak
2 cups of breadcrumbs in 4 cups scalded milk, add two eggs slightly beaten,
1-3 cup of sugar, 1 teaspoon vanilla, 1/4 teaspoon salt.
Melt two squares chocolate, add 1-3 cup sugar and milk enough to pour,
then mix all; turn into buttered dish, bake 45 minutes.
Serve with cream.
Mrs.
A. M. Liveright
Suet
Pudding
One
cup chopped suet, 1 cup molasses, 1 cup milk, 3 cups flour, 1 teaspoon soda, 1
1/2 teaspoon salt, 1/2 teaspoon each of ginger, cloves and nutmeg, 1 teaspoon
cinnamon. Mix and sift dry
ingredients, add molasses and milk to suet; combine mixtures; turn into
buttered mould, cover and steam three hours.
Raisins and currants may be added.
Serve with hard sauce.
Mrs.
Emmott Harder
Thanksgiving
Pudding
One-third
cup suet, 1/2 lb. figs, finely chopped, 3 1/2 cups stale bread crumbs, 3/4 cup
milk, 1 cup brown sugar, 1 teaspoon salt, 3/4 teaspoon cinnamon, 1/2 teaspoon
grated nutmeg, 1/2 cup chopped English walnut meats, 1/2 cups raisins chopped,
2 tablespoons flour, 2 teaspoons baking powder.
Chop suet, work until creamy, soak bread crumbs in milk, add eggs well
beaten, sugar, salt and spices. Combine
mixture, add nut meats and raisins, dredge with flour, sprinkle over baking
powder, beat thoroughly, turn into a buttered mould, steam three hours.
Sauce--1
small cup sugar, one egg, piece of butter size of walnut, one teaspoon flour,
2 tablespoons cold water; beat all together and pour into half pint boiling
milk, cook in double boiler until it thickens; flavor with brandy or wine.
Mrs.
Emmott Harder
Suet
Pudding
One-half
cup white sugar, one-half cup molasses, one cup suet chopped fine, one-half
cup currants, one cup raisins, one cup sweet milk, one-half teaspoon soda, 2
1/2 cups of flour. Mix with salt
and spices to taste, steam 2 hours.
Mrs.
S. V. Border
English Plum Pudding
One
large cup of raisins, one cup currants, one cup of suet, one cup of flour, 1 1/2
cups of sugar, 1 1/2 cups of buttermilk, one bowl of bread crumbs, 3 eggs, 1
nutmeg, 1 teaspoon of cinnamon, 1/2
teaspoon of salt, 1 wine glass of brandy, 1 tablespoon of soda.
Brandy
Sauce--Twp cups of sugar, 1/2 cup of butter, a little flour, 1 quart of
boiling water. Boil to a syrup and flavor with brandy.
Mrs. Carrie McGaughey.
Eggless Plum Pudding
One
heaping cup bread crumbs, 2 cups flour, 1 cup chopped suet, 1 cup molasses, 1
cup sweet milk, 1 teaspoon soda, 1 teaspoon salt, 1 teaspoon cloves, 1
tablespoon Cinnamon, nutmeg to taste, 1 cups raisins and currants.
Mrs. Frank Reed.
Plum Pudding
One
cup sweet milk, 1 cup molasses, 1 cup raisins,
1 cup chopped nuts, 1 cup chopped suet, 2 1/2 cups flour, 1 teaspoon
soda, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon. Steam 2 1/2
hours.
Sauce---Cream
together 1 tablespoon flour, 1 large tablespoon butter, 3/4 cup sugar. Add
boiling water to make right consistency. Flavor with nutmeg.
Mrs. H. B. Douglas
Mrs.
Bennett's Batter Pudding
One
half cup sugar, 3 tablespoons melted butter, 1 egg beaten, 1 cup milk, 1 pint
flour, 1 1/2 teaspoons baking powder. Mix with any kind of berries or fruit
bake.
Steamed Pudding
Two
eggs, 1/2 cup butter, 2 teaspoons baking powder,
3 tablespoons sugar, 1 cup milk, 2 cups flour, 1 cup raisins. Mix
ingredients into a batter and add raisins or cherries, with
juice
drained off. Put into cups and steam 1/2 hour.
Mrs. W. C. Gordon.
Cottage Pudding
Two
eggs, 2 cups flour, 1/2 cup milk, 2 teaspoons baking powder, about 1/2 cup
butter, 1 cup sugar, 1 teaspoon vanilla. Mix as you would a layer cake and
bake in either an angel food cake pan or a dripping pan. Serve hot in slices
with a hot sauce.
Mrs. John Gearhart.
Brown Pudding
One
cup chopped suet, 1 cup brown sugar, 1 cup raisins, 1 flat teaspoon soda, a
little salt, spice as you like, flour enough to stiffen, 1 cup sour milk;
steam 2 1/2 hours. Serve with hard sauce.
Mrs. W. C. Miller
Brown Pudding
Two
cups dried bread crumbs, 1 cup flour, 1/2 cup sugar, 1/2
cup milk, 1/2 cup molasses, 1 cup chopped suet, 1 teaspoon baking soda,
1 cup seeded raisins. Mix all the ingredients thoroughly, put into a
water-tight mould and boil for 4 hours; serve with hard sauce.
Suet Pudding
One
cup chopped suet, 1 cup seeded raisins, 1 cup sweet milk and a little sugar;
flour to make a batter not as thick as flannel cakes, add last 2 teaspoons (scant) of soda dissolved in a small quantity of
hot water; steam 2 hours in vessel with tight lid.
Mrs. William P. Kelley.
Plum Pudding
One-quarter
pound shelled almonds, 1/4 pound walnut meats, 1/4 pound pecans, 1/4 pound
candied lemon, orange and citron, 1 pound raisins, 1 pound currants, 1/2 pound
chopped suet, 1/4 pound brown sugar, 1/4 cup Karo syrup, 1/2 pound bread
crumbs, 1 cup flour, 1/8 pound
cornstarch, 1/2 ounce mixed spices, 3 eggs. Milk to bind together. Chop all
together and bind in bag, and boil 8 hours.
Mrs. Grant Ross.
Snowballs
One-half
cup butter, 1 cup sugar, 1/2 cup milk, 2 1/2 cups flour, 31/2 teaspoons baking
powder, whites of 4 eggs. Cream butter, add sugar gradually, milk, and flour,
mixed
and
sifted with baking powder, add whites of eggs beaten stiff. Steam 35 minutes
in buttered cups. Serve with preserved fruit or sauce.
Boiled Pudding
One
cup chopped suet, 1 cup brown sugar, 1 cup raisins, 1 level teaspoon soda in 1
cup sour milk, a little salt, 1 teaspoon cloves, 1 teaspoon cinnamon, 1
teaspoon nutmeg. Steam 3 hours. Candied lemon peel may also be added.
Mrs. Singleton Bell
Small
Bread Pudding
Mix 1
pint soft bread crumbs with 1/2 cup raisins. Put in bottom of buttered baking
dish. Beat well 2 eggs, add 2 tablespoons sugar and 1 1/2 cups milk. When
sugar is dissolved pour over bread crumbs. Sprinkle with cinnamon or nutmeg
and let stand 10 minutes. Stand baking dish in shallow pan of hot water and
bake in hot oven.
Mrs. David L. Krebs, Jr.
Apple
Roll
Make a
good plain dough of 1 quart of flour, 1 teaspoon salt, 2 tablespoons butter
and lard mixed, 2 teaspoons baking powder and milk to make a soft dough. Roll
out, cover with apple sliced thin, sprinkle with sugar and cinnamon, roll up
and cut in slices. Place on cut ends in buttered pan; add 1/4 cup of sweetened
water in which a piece of butter has been melted. Bake in moderate oven 3/4 of
an hour, baste frequently. Serve with cream.
Mrs. F. B. Kerr
Plum Pudding
3/4 lb.
chopped suet, 3/4 lb. raisins, 3/4 lb. currants, 1/4 lb. citron, 3/4 lb.
sugar, 3/4 lb. bread crumbs, 2 apples cut in small dice, grated rind of 1
lemon; mix together with 1/4 teaspoon ground cloves and a pinch of salt, 6
eggs, 1/2 gill rum or brandy. Butter a pudding mold, fill with mixture, tie a
cloth over the top, place a plate at bottom of kettle which is 3 parts full of
boiling water, put mold in and boil 4 hours. Keep kettle replenished with
water. Turn out pudding on hot dish. Sprinkle with sugar and pour over a pint
of hot brandy or run.
Mrs. Hurxthal W. Smith
Cherry Pudding
One cup milk, 1 cup sugar, 1 egg, 1 1/2 pints flour, 2 teaspoons baking
powder, 1 1/2 cups of seeded cherries. Mix
in order given. To be eaten while hot while hot with sugar and cream.
Mrs. George Irwin.
Huckleberry Pudding
One cup N. O. molasses, 1 teaspoon sugar, 1 cup flour, 1 cup
huckleberries without juice, 1 cup flour. Bake 40 minutes.
Sauce---1 cup huckleberry juice, 1/2 cup sugar, 1/2 cup butter, 1
tablespoon cornstarch, 2 teaspoons vinegar. Cream butter and sugar, add
cornstarch. Mix huckleberry juice and the vinegar, cook a minute, then add
mixture.
Mrs. E. E. Jimeson.
Indian Pudding
Five tablespoons cornmeal, 1 large cup molasses, 2 eggs, 1 scant
tablespoon ginger, 1 large teaspoon cinnamon, 1/2 teaspoon salt, 4 tablespoons
butter. Scald mixture in double boiler, when thick add 3 cups cold milk.
Mrs. John R. Gearhart.
Frank Pudding
One pint milk, yolks of 4 eggs, small cup sugar, make custard. Dissolve
1 tablespoon gelatine in cold water and stir into custard. Flavor with
vanilla. Beat whites of eggs stiff and stir into custard when cold. Serve with
chocolate sauce.
Mrs. Herbert Ballou.
Steamed Peach Pudding
Cream 2 tablespoons of melted butter with 1/2 cup white sugar; add 1 egg
well beaten, 1-3 teaspoon nutmeg, 1-3 teaspoon soda, dissolved in 1 teaspoon
cold water, add 1 tablespoon sour milk and 3/4 cup of sifted flour; stir in
lightly two cups peaches sliced and drained free from juice; steam in a buttered dish for 1 hour. Serve hot
or cold with floating sauce.
Floating Sauce--2 tablespoons butter and 1/2 cup sugar creamed, white 1
egg not beaten, 1 teaspoon vanilla. Serve while hot.
Mrs. A. M. Liveright.
Queen
of Plum Pudding
1 lb. of butter, 1 lb. of suet, 1 lb. of sugar, 2 1/2 lbs. flour, 2 1/2 lbs. raisins, 2 lbs. currants, 1 lb. walnut meats, 1/4 lb. citron, 12 eggs, 1
pint of strong black coffee, 1 pint of strong boiled cider, 2 heaping
teaspoons allspice, 2 heaping teaspoons cinnamon, 2 heaping teaspoons baking
powder. Mix as for fruit cake. Bake about four hours in slow oven, pans lined
and covered with heavy brown paper greased, or steam in cheese cloth bags set
in double boiler. This ripens with age and is a sufficient amount to last the
average family a whole winter. It may be reheated by steaming a few minutes.
Serve with either hot or cold sauce.
Mrs. A. W. Leonardson.
Hot
Peach Pot Pie
1 dozen peaches, pare the peaches and leave whole, add enough water to
stew soft. When half done, add 2 cups of sugar or enough to sweeten. Move to
back of stove and mix batter, 1
quart of flour, 2 teaspoons baking powder, 2 eggs well beaten, and enough sweet milk to make it spread nicely. Pour
over peaches that have been put over fire, put on lid and cook until batter is
done, or about 15 minutes. Serve hot.
Mrs. T. J. Norris
Orange
Puffs
One-half cup butter, 1 cup sugar, 1 cup of milk, 2 cups flour, 2
teaspoons baking powder, 3 egg yolks. Mix as you do cake and
bake in gem pans.
Sauce--Grated rind and juice of 2 oranges, whites of three eggs, one cup
pulverized sugar. Make a meringue of the eggs and sugar and when ready to
serve add the juice and rind of oranges.
Mrs. A. W. Bigler.
Lemon
Short Cake
Make a rich shortcake, split and butter, then take the grated rind and
pulp of 2 lemons, 1 cup of sugar and 1 cup of cream. Mix thoroughly and cook
until thick. Spread between layers and cover with whipped cream.
Strawberry
Short Cake
Two
cups of flour, 2 teaspoons of baking powder, pinch of salt. Butter size of an
egg rubbed into the flour, 1 egg, add 1/2 cup of milk, bake and split,
spread with butter and with sweetened crushed berries, between the layers and on top.
Serve hot with
cream.
Mrs. W. I. Betts.
Apple Dumplings
Two cups sifted flour, salt, 2 heaping teaspoons baking powder, 4 level
tablespoons butter and lard, 1/2 cup milk. Mix, roll to biscuit thickness, cut
into six pieces. Put in fruit
(apples, peaches or pineapples) and bake. Meanwhile make a syrup of 2
cups brown
sugar, 2 cups water, tablespoon butter and nutmeg. Boil 10 minutes and
pour over
dumplings after they are brown and bake until tender. Serve with cream.
Mrs. P. F. Weaver
Charlotte
Russe
Break 1 dozen macaroons into small pieces. Pour over them 2 tablespoons
sherry substitute. Beat together 2 yolks eggs and 1/2 tablespoon sugar. Scald 1/2
cup milk and stir
Into beaten yolks, add dash salt, return to double boiler. Stir over
fire until it coats spoon. Add to this hot custard 1 level tablespoon granulated gelatine which
has been soaked for 1/2 hour in 4 tablespoons cold water. Stir until gelatine
is dissolved, then strain into bowl.
When cool add whipped whites of 2 eggs, beat until it begins to
thicken, then mix in lightly 1 pint cream, whipped to still froth and pour
over macaroons.
Mrs. James P. O’Laughlin.
Caramel
Cream
One pint milk, 3 tablespoons flour, 1 cup brown sugar, 1/2 cup nuts.
Put milk in double boiler, rub flour smooth in a little cold milk, add to hot
milk and stir until thick. Melt brown sugar in frying pan until it bubbles,
add to thickened milk. Add nuts chopped and pour into mold. Serve with cream.
Charlotte
Russe
One pint new milk, 4 eggs, 1/2 box of gelatine, 1 pint cream, sugar to
sweeten. Put the milk and sugar in a double boiler, add the gelatine and let
all dissolve, and when boiling hot add the beaten yolks of 4 eggs and stir
constantly to keep from curdling. When it is like custard, take off and strain
in a bowl to cool; flavor with vanilla. Whip the whites of the eggs stiff, and
whip 1 pint of cream; stir the whites of eggs in the cream and when the
custard is very cold stir it into the cream, and pour the whole over lady
fingers, over which wine or brandy has been poured.
Mrs. Edmund A. Bigler.
Chocolate
Foam
Four eggs beaten separately, 1 cup sugar beaten with yolks, 1 teaspoon
gelatine dissolved in 2 tablespoons of boiling water, 2 squares chocolate
melted, 1 teaspoon vanilla. Put in mould until set. Serve with whipped cream.
Mrs. G. W. Shillingford
Chocolate
Dessert
Melt 2 cakes of sweet chocolate, add 1 1/2 tablespoons of hot
water, and 1 1/2 tablespoons of
powdered sugar; add the yolks of four eggs and whites beaten stiff; vanilla.
Use 1 1/2 dozen lady fingers.
Grease a pan, separate the fingers, put a layer of fingers, then pudding, etc.
Stand in cool place 4 hours. Turn on a platter and put whipped cream on top.
Mrs. W. C. Helmbold.
Date
Pudding
Four eggs, 1 cup suger, 1 cup bread crumbs, 1 lb. dates, 1 cup nuts;
vanilla. Beat eggs, add suger and crumbs with 2 teaspoons of baking
power, dates, nuts and vanilla. Bake in moderate oven, serve with
whipped cream or sauce. Will serve 10 people.
Mrs. F. G. Betts.
Date
Pudding
One cup of dates, cut small, 1 cup English walnuts, chopped, 1 cup
sugar, 2 eggs well beaten, 2 tablespoons flour, 1 teaspoon baking powder, 1
teaspoon vanilla. Bake 40 minutes in pan with paper well buttered. Serve hot
with whipped cream.
Mrs. H. B. Douglas.
Rhubarb
Tapioca Pudding
Soak 1/2 cup tapioca in 1/2 cup
cold water for 1 hour (the granulated tapioca is best for the purpose.) Add to
2 cups of finely cut rhubarb, 1 dozen cooked prunes, 1/4 cup of prune juice, 1/2
cup of sugar. Boil for 10 minutes; add the soaked tapioca and cook until the
tapioca looks clear. Serve very cold with cream and sugar.
Mrs. J. R. McMurray.
Maple
Whip
One-half cup sugar, 1 tablespoon cornstarch, 1/2
cup of water, 1/2 cup of maple syrup. Cook until thick, pour over the beaten
whites of 2 small eggs, flavor with vanilla, serve in sherbet glasses with
whipped cream. Will serve six.
Mrs. Singleton Bell.
Marshmallow
Pudding
One tablespoon granulated gelatine, 1 cup boiling water, 1 cup sugar,
whites of 3 eggs, 1 1/2 teaspoons vanilla. Dissolve gelatine in boiling water.
Set bowl in pan of ice water, add sugar and stir constantly until mixture is
cool. Add whites of eggs and vanilla and beat, using a Dover egg beater until
thickens, the time required being about 20 minutes. Turn into a deep cake pan,
first dipped in water, and let stand until thoroughly chilled. Just before
serving time, remove from pan and cut in pieces the size and shape of
marshmallows. Pile on a glass dish. Serve with whipped cream or hot chocolate
sauce.
Heavenly
Hash
Whip 2 cups of cream, sweeten and flavor with vanilla. Mix together 2-3
(sic) of a cup of English walnuts chopped fine, 1 cup grated pineapple, 1 small box
of marshmallows, cut in pieces. Add to whipped cream and serve.
Mrs. Carrie McGaughey.
Marshmallow
Pudding
One tablespoon of Knox gelatine dissolved in 1/2 cup of water; add 1/2
cup boiling water and cool. Beat whites of four eggs stiff, add 1 cup
granulated sugar, and juice of 1 lemon, add gelatine and beat until very
stiff. Color 1-3 (sic) mixture pink. Put half of white mixture in dish, cover with
walnut meats, then the pink and cover with walnut meats, then white. Serve with
boiled custard.
Mrs. Grant Ross.
Marshmallow
Frappe
One pint of cream whipped very stiff, 1/2 pound marshmallows cut in
dice, 1/2 pound English walnuts chopped fine, 1 tablespoon powdered sugar, 1
teaspoon vanilla or sherry. Stand in a cool place for 2 hours.
Mrs. W. C. Helmbold.
Lemon
Foam
Four eggs, 2 lemons, 1 cup sugar, 1 teaspoon cornstarch, 1 cup hot
water. Add to the beaten yolks the grated rind and juice of lemons, then the
other ingredients, boil for a few minutes. Then add the beaten whites, pour
into glasses.
Mrs. J. Lewis Irwin.
Candied
Apples
Remove cores from apples without paring. Cut in half crosswise. Make a
syrup of one cup sugar, 1/2 cup hot water and a piece of butter. Boil this in
a skillet for a few minutes. Place apples in bottom of pan with cut side down,
cook until apples are tender and syrup is like taffy.
Mrs. J. R. McMurray
Glorified
Apples
Pare, core and bake good sized apples. When tender remove from oven and
fill center of each apple with chestnut meats, which have been boiled and
blanched. Place a large spoon of meringue on the top of each apple. Place in
oven a second time and bake until meringue is a light brown. Make a thin
custard of milk, sugar and the yolks of the eggs. Serve apples very cold with
custard and some more of the boiled chestnuts.
Mrs. J. R. McMurray.
Compote
of Apples
Select well shapped apples. Pare and core them. Arrange closely in a
deep baking dish. Fill each center loosely with granulated sugar with 2 whole
cloves on the top. Dissolve half a cup of sugar in a cup of water and stir in
a pinch of nutmeg, 1 of cinnamon, and the juice of a lemon. Sprinkle over the
top of the apples, pouring the remainder in the bottom of the dish. Cover and
bake slowly until the apples are soft but not broken. Remove the apples to a
deep serving dish. Strain the juice in the baking pan; add a cup of sugar and
a tablespoon of gelatin dissolved in water. Boil for 5 minutes, then strain
and pour over the apples. Cool and put in the box until the juice thickens.
Serve with whipped cream.
Baked
Peaches
Plunge into boiling water; skin and leave whole. Stick a couple of
cloves in each peach. Arrange in deep baking dish, sprinkle with sugar, and
dot tops with butter. Add a cup of boiling water and sprinkle a few chopped
nuts over top. Bake until done. These may be eaten hot or cold.
Mrs. W. H. Patterson.
Fruit
Dessert
Mix orange pulp, white grapes cut in halves, candied cherries chopped
fine and a grated pineapple with half a cup of powdered sugar; stand aside to
cool. At serving time fill dessert glasses with two tablespoons of this
mixture; put a tablespoon of lemon water-ice in the center of each glass.
Cover it over with four tablespoons of whipped cream, and serve it at once.
Mrs. W. H. Denlinger.
Plum
Pudding Jelly
One and one-half tablespoons gelatine (granulated), 1 cup water, 1 1/2
ounce Bakers chocolate, 1 cup sugar, 1 pint milk; cook in double boiler; take
from fire, beat with Dover beater then when cool add 1 cup raisins, 1/2 cup
currants, 1/4 cup citron. Serve with
cream.
Mrs. H. B. Douglas.
Index
This page was last updated on Sunday, March 12,
2006
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