MEAT SALADS
To quote from theFarmers' Bulletin: "Whether meat salads are economical or not depends upon the way in which the materials are utilized. If in chicken salad, for example, only the white meat of chicken, especially bought for the purpose, and only the expensive inside stems of expensive celery are used, it can hardly be cheaper than plain chicken. But, if portions of meat left over from a previous serving are mixed with celery grown at home, they certainly make an economical dish, and one very acceptable to most persons. Cold roast pork or tender veal, in fact, any white meat, can be utilized in the same way. Apples cut into cubes may be substituted for part of the celery. Many cooks consider that with the apple the salad takes the dressing better than with the celery alone. Many also prefer to marinate (i.e., mix with a little oil and vinegar) the meat and celery or celery and apples before putting on the final dressing, which may be either mayonnaise or a good boiled dressing."
Celery should not be allowed to stand in water. To keep fresh until used it should be wrapped in a piece of damp cheese-cloth and placed in an ice box or cool cellar.
Lettuce should be broken apart, carefully rinsed, and put loosely in a piece of damp cheese-cloth and placed on ice to crisp before using.
BEVERAGES—COFFEE
Scald coffee pot well before using (never use metal). Place in it five tablespoons ground coffee. (A good coffee is made from a mixture of two-thirds Java to one-third Mocha.) Beat up with the ground coffee one whole egg. Should the housewife deem this extravagant, use only the white of one egg, or peel off the white skin lining inside of egg shells and use. Add three tablespoons cold water and mix well together. Stand on range to heat; when hot add one quart offreshly-boiledhot water. Allow coffee to boil to top of coffee pot three times (about eight minutes), pour over one tablespoon cold water to settle. Stand a few minutes where it will keep hot, not boil. Place a generous tablespoon of sweet thick cream in each cup and pour coffee through a strainer over it. Always serve hot.
A larger or smaller amount of coffee may be used, as different brands of coffee vary in strength and individual tastes differ, but five tablespoons of coffee, not too coarsely ground and not pulverized, to one quart of water, will be the correct proportions for good coffee. Use cream and you will have a delicious, rich, brown beverage not possible when milk is used. Better coffee may be made if whole grains of roasted coffee be bought, reheated in oven and freshly ground whenever used, rather finely ground but not pulverized. Coffee, when ground for any length of time, loses strength. If coffee is ground when purchased, always keep it in closely covered cans until used. Or buy green coffee berries and roast them in oven; when coffee has been roasted, stir one whole raw egg through the coffee berries; when dry, place in covered cans, then no egg will be needed when preparing coffee. As a substitute for cream, use yolk of fresh egg mixed with a couple tablespoonfuls of milk.
COCOA
Mix four tablespoonfuls of cocoa to a smooth paste with one cup of boiling water. Add one more cup boiling water and boil fifteen or twenty minutes. Add four tablespoonfuls of sugar, then add 4 cups of hot boiled milk. A few drops of essence of vanilla improves the flavor. Add a couple tablespoonfuls whipped cream on top of each cup when serving, or, instead of cream,place a marshmallow in each cup before pouring in cocoa. This quantity is for six cups of cocoa.
CHOCOLATE
One square of Baker's unsweetened chocolate shaved thinly or grated, mixed to a smooth paste with 1 cup of boiling water. Boil from fifteen to twenty minutes. Add 1 cup of boiling milk and 2 even tablespoonfuls of sugar. Flavor with a few drops of vanilla, if liked, and add whipped cream to each cup when serving. This is for 2 cups of chocolate.
BOILED WATER
It sometimes becomes necessary to boil drinking water, which usually has a flat, insipid taste. Do young housewives know it is said that after water has been boiled and when quite cool if a bottle be half filled and shaken well the water will become aerated, and have the taste of fresh spring water?
TEA
To make tea always scald the teapot, which should be agate, earthenware or china, never metal. Always use water that has beenfreshlyboiled, and use it boiling hot. Never, under any circumstances, boil tea, as tannin is then extracted from the leaves, and the tea will have a bitter taste. Do not allow tea to stand any length of time unless strained from tea leaves. Use one teaspoon of tea for each cup, unless liked stronger, when add one extra teaspoon to each three cups of tea. Some contend that tea is better, if at first a small quantity of boiling water is poured over the leaves, allowing it to steep three minutes—then pour over the remaining quantity of boiling water and let stand about four minutes, when it is ready to serve with cream and sugar, if liked. Should any tea remain after serving do not throw away, but strain at once from tea leaves and when cool place in a glass jar in refrigerator to be used as iced tea.
ICED TEA
For two quarts of delicious iced tea, place in an agate teapot one generous tablespoon of good tea (never buy a cheap, inferior grade of tea). Pour over the tea leaves one quart of freshly boiled, scalding hot water; let stand five minutes, keep hot (not boil), strain from the leaves into a pitcher, then pour over the tea leaves another quart of hot water, allow it to stand a few minutes, then strain as before. Add the juice of one lemon and sugar to taste. When cooled stand on ice and add chipped ice to tumblers when serving.
PUDDINGS
To boil a pudding in a bag, dip the bag, which should be made of thick cotton or linen, in hot water, dredge the inside well with flour before putting batter into the bag. When the pudding has boiled a long enough time, dip the bag quickly in cold water, and the pudding will turn out easily. Allow five large eggs to 1 quart of milk usually to make custard solid enough to keep its shape when turned from the mold. One teaspoonful of extract will flavor one quart. Always stand individual cups in a pan partly filled with hot water. Place pan containing custard cups in a moderate oven and bake slowly forty minutes. Always sift flour over beef suet when chopping it to be used in puddings. Pour boiling water over Pecans (nuts), allow to stand several hours. When cracked, the shell may be easily removed, leaving the nuts whole.
Blanch almonds by pouring boiling water over them. Allow them to stand a short time, when the brown skin may be easily removed. Dry thoroughly by standing in a rather cool oven, then put in glass jars and they are ready to use. Almonds are used particularly by the Germans in various ways. One hausfrau adds chopped almonds to cooked oatmeal for her children's breakfast and they are frequently used as an ingredient; also to decorate the tops of raised cakes. When dried currants and raisins are bought by the frugal housewife they are quickly washed in cold water, carefully picked over, then turned on to a sieve to drain. Raisins are seeded, then spread over pans, placed in a warm oven about 15 minutes, then spread on a plate and allowed to stand in a dry place for several days. When thoroughly dried place in glass jars and stand aside until required. Currants or raisins should always be well floured before adding to cake or pudding. The "German hausfrau" usually serves stewed prunes or raisins with a dish of noodles or macaroni.
RICE PUDDING
One of the simplest and cheapest of desserts depends partly on the quality of the ingredients used, but chiefly on the manner of making for its excellence. If prepared according to directions, you will have a pudding both rich and creamy. Use 1 quart of good sweet milk (do not use either skimmed milk or water), 3 tablespoonfuls of whole uncoated rice (no more), 2½ tablespoonfuls of sugar, pinch of salt, vanilla or almond flavoring.
Wash the rice well, mix all together in a pudding dish, bake from 2½ to 3 hours in an oven with a slow, even heat. When a skin forms on the top of the pudding, carefully stir through the rice. Do this frequently. This gives the pudding a rich, creamy consistency. When grains of rice are tender allow pudding to brown over top and serve either hot or cold. Raisins may be added, if liked, or raisins may be stewed separately and served with the rice, which many think a great improvement to the pudding. Many think rice pudding should always be flavored with grated nutmeg. Aunt Sarah, while using nutmeg flavoring in various other dishes, never used it for her rice pudding.
When mixing a boiled pudding Aunt Sarah frequently substituted a large tablespoon of fine dried bread crumbs instead of the same amount of flour. She said, "'Twas a small economy," and, she thought, "the pudding's improved" by the use of bread crumbs.
FRAU SCHMIDT'S APPLE DUMPLINGS
Prepare a syrup of 1 cup sugar, 2 cups of hot water and 1 tablespoon of butter. Pour all into an agate pudding dish. Add to this syrup 2 heaping cups of pared, sliced sour apples.
Let all come to a boil. For the dumplings, sift together one cup of flour and two even teaspoons of baking powder. Add a pinch of salt. Mix into a soft dough or batter with about ¾ cup of sweet milk or cream. Drop six or eight spoonfuls ofthis batter into the boiling syrup on top of apples. Cover closely and cook on top of range twenty minutes without uncovering. Serve hot. These dumplings should be light as puff balls. Peaches may be substituted for apples and are delicious.
CARAMEL CUSTARD (AS MARY PREPARED IT)
Melt ½ cup of sugar in an iron pan on stove and allow it to brown. Add a part of the hot milk, stirring constantly until brown sugar is dissolved. Add balance of the pint of hot milk. Stir all together, then stand aside to cool. When cold, add eggs and bake in oven in custard cups. Stand cups in hot water while baking.
AUNT SARAH'S BREAD PUDDING
Pour 1 quart of boiling milk over 1½ pints of soft bread crumbs. Put the mixture into a buttered pudding dish with 1 teaspoonful salt. Cover closely with a plate and let stand about half an hour. At the end of that time beat into it three eggs, 1 teaspoonful lemon extract, and beat until perfectly smooth. Bake in a moderately hot oven three-quarters of an hour. Serve with the following sauce: 6 tablespoonfuls pulverized sugar, 2 tablespoonfuls butter, 1 tablespoonful lemon juice. Beat all together to a cream; when it is ready to serve. No sugar is needed in this pudding if this sweet sauce is used.
STEAMED BREAD PUDDING
Place 1 cup of fine dried bread crumbs in a bowl. Pour over the crumbs 2 cups of milk and allow to stand a short time. Beat together 2 eggs and scant ½ cup sugar, add 1 tablespoon of butter. Mix all the ingredients together thoroughly; then add ½ cup of chopped raisins, which have been seeded and floured. Pour the batter in the well-buttered top part of a double boiler over hot water. Steam about 2½ to 3 hours. Serve hot with sauce used for cottage pudding, or serve with sugar and cream.
AN ECONOMICAL BREAD AND APPLE PUDDING
Into a well-buttered pudding dish put a layer of sliced sour apples. On the top of these a layer of stale bread crumbs with small bits of butter and sugar sprinkled over them, more sliced apples and bread crumbs, having the crumbs for the top layer. To about three apples use 1 cup of bread crumbs, ½ cup sugar, piece of butter size of walnut and bake in oven until apples are tender. Serve with cream.
CUP CUSTARDS
Scald milk. Beat whites of eggs separately. Add milk when cooled to the beaten yolks. Add sugar and flavoring. Stir in stiffly beaten whites of eggs, pour into custard cups, stand them in a dripping pan half filled with boiling water. Stand the pan in a moderate oven about twenty minutes, or until custard is "set." This quantity fills about eight small custard cups. The water surrounding the custard cups should not be allowed to boil, but the custard should cook slowly.
Grate nutmeg thickly over top of each custard before placing in the oven. Scalding the milk before using improves the custard.
FRAU SCHMIDT'S GRAHAM PUDDING
Sift into a bowl ¼ cup of pastry flour and 1 teaspoonful of baking powder. Add 1 cup Graham flour, pinch of salt and ½ cup granulated sugar. Mix all thoroughly, then add ½ cup of finely chopped kidney suet. Add 1 cup of seedless raisins mixed with one extra tablespoonful of white flour. Mix into a batter with 1 cup of sweet milk, to which add yolk of one egg. Lastly, add the stiffly beaten white of egg. Flavor with either a little grated nutmeg or essence of vanilla.
Make a strong, unbleached muslin bag 7 by 12 inches. Pourthe batter into the bag, which had been previously dipped in cold water, the inside of the bag sifted over with flour, and tie bag at top with a string, allowing room for the pudding to swell. Place the bag in the perforated compartment of a steamer, over boiling water, and boil continuously 1½ hours, or longer, without removing lid of steamer oftener than absolutely necessary.
Serve Graham Pudding hot with sauce used for "cottage pudding," or serve simply with sugar and cream, or a sauce may be served composed of ½ cup of pulverized sugar, creamed with ¼ cup of butter. Add 1 tablespoonful of lemon juice or flavor with vanilla. Stand sauce in a cool place a short time and serve cold on hot pudding.
SPONGE BREAD PUDDING
Place 1¾ cups of soft stale (either white or graham) bread crumbs in a pudding dish. Pour 2 cups of hot milk over the crumbs, cover with a plate and allow it to stand about thirty minutes, then add yolks of 2 eggs, ½ teaspoonful of salt, 1 tablespoonful of sugar and grated yellow rind of orange or lemon for flavoring. Beat the mixture until perfectly smooth, add the stiffly beaten whites of two eggs. Bake in a moderately hot oven. Serve hot with the following sauce:
SAUCE.
Three large tablespoonfuls of pulverized sugar and 1 tablespoonful of butter were beaten together until smooth and creamy, 1 teaspoonful of lemon juice was added. The sauce, when quite cold, was served with the warm pudding.
AUNT SARAH'S COTTAGE PUDDING
Cream together 1 cup of sugar, 2 tablespoonfuls of butter, 1 egg, white beaten separately, and added last, 1 cup of sweet milk, pinch of salt, 2 cups of flour, sifted with 2 heaping teaspoonfuls of Royal baking powder, ½ cup of dried currants, well floured. Add stiffly beaten white of egg. Bake in a small oblong bread pan.
SAUCE.
One cup of milk, ½ cup of water, 1 large teaspoonful of butter, a scant tablespoonful of flour moistened with a small quantity of water, before adding. Sweeten to taste, add ½ teaspoonful of grated nutmeg. Cook all together a few minutes, allow the mixture to partly cool, then stir in the yolk of one egg; stand on stove to heat, but not to cook. Serve hot over freshly baked, warm cottage pudding, cut in squares.
APPLE "STRUDEL"
Aunt Sarah pared and quartered six medium-sized tart apples, placed in the bottom of an agate pudding dish, poured over them one cup of hot water and 2 tablespoonfuls of sugar. She allowed this to stand on the range and cook while she mixed the following dough.
Into a bowl she sifted 1 pint of flour with 2 teaspoons baking powder, one teaspoonful of sugar, a little salt. Cut 1 tablespoonful of butter through the flour. Lightly mixed all together into a soft dough with about ¾ cup sweet milk. Should she have a left-over yolk of egg, that was added to the milk. She rolled dough out lightly on the bread board, cut vents in the crust to allow steam to escape and spread it over the top of the dish containing the hot apples; placed in a hot oven to bake until light brown on top. Serve with sugar and cream.
Aunt Sarah called this "Apple Strudel," but the German recipe for "Apple Strudel," handed down by her Grandmother, was quite different. An ordinary noodle dough was made, placed on a clean cloth on the table and rolled as thin as tissue paper. Small bits of butter were scattered over this, covered with tart apples, thinly sliced, sprinkled with cinnamon, sugar and chopped raisins, rolled up and baked in the oven until brown on top, basting frequently with a thin syrup composed of sugar, butter and water.
"LEMON MERINGUE" PUDDING
3 tablespoonfuls of pulverized sugar used for top. Soak the bread crumbs in milk. Beat the butter and sugar together. Add yolks of eggs, soaked bread crumbs and grated lemon rind and about ¾ of the juice of the lemon. Bake in a buttered pudding dish until firm, then cover the pudding with a meringue composed of the stiffly beaten whites of eggs, 3 tablespoonfuls of pulverized sugar and the remaining lemon juice. Place in oven to brown. Stand on ice; serve cold.
SUET PUDDING
Steam 2½ hours, then place in oven two or three minutes. This quantity will partly fill three empty 1-pound baking powder cans; allowing room to swell. These puddings are equally as good as when freshly prepared if placed in a steamer a short time before serving until heated through.
SAUCE FOR SUET PUDDING.
One cup of pulverized sugar and 1 large tablespoonful of butter creamed together. One teaspoonful of vanilla. Add one whole egg or the yolks of two eggs, or the whites of two eggs, whichever you happen to have.
STEAMED FRUIT PUDDING
SAUCE FOR PUDDING.
A small quantity of cinnamon, allspice, nutmeg, and averylittleclove. Flour to make a batter a little thicker than that of ordinary cake. Steam about 3 hours. This pudding is also inexpensive and equally as good as the former recipe.
Beat 1 egg very light, add 1 cup brown sugar, 1 teaspoonful vanilla. Beat all together until creamy. Serve at once.
CORNMEAL PUDDING
Scald 1 quart of sweet milk. While hot stir in 3 tablespoonfuls of cornmeal, 3 tablespoonfuls of flour mixed smooth with a little cold milk. Add 1 tablespoonful of butter. Let cool. Then add to the mixture ½ cup sugar, ¼ cup molasses, 1 well-beaten egg, ½ teaspoonful of ginger, ½ teaspoonful cinnamon, ¼ pint cold milk, a small pinch of soda and ½ cup of floured, seeded raisins. Bake 2 hours in a moderate oven. Serve with sugar and cream.
HUCKLEBERRY PUDDING
Two eggs and 1 small cup of granulated sugar creamed together. Four tablespoonfuls of cold water. Add 1 cup of sifted flour containing 1 teaspoonful of baking powder, and 1 cup of huckleberries, pitted cherries, or raisins and bake. Serve with milk or any sauce liked. This recipe was given Mary by a friend, who called it her emergency pudding, as it may be easily and quickly prepared from canned sour cherries from which liquid has been drained, or any tart fruit, when fresh fruit is not in season.
TAPIOCA CUSTARD
Four tablespoonfuls of pearl tapioca soaked in cold water over night. The next morning drain the tapioca, boil 1 quart of sweet milk, beat the yolks of 4 eggs light, stir them into the tapioca, adding 4 tablespoonfuls of sugar. Beat all together and gradually add the hot milk. Return to the fire and stir until it commences to boil. Take from the range and pour in a glass dish. Flavor with 1 teaspoonful of vanilla. Whip the whitesof the eggs to a standing froth and stir into the cooling pudding When cold stand on ice until ready to serve. One-half cup of shredded cocoanut may be added if liked.
DELICIOUS BAKED PEACH PUDDING
For the dough place in a bowl 1 pint of flour sifted with 2 teaspoonfuls of Royal baking powder and a pinch of salt. Cut through this a scant ½ cup of butter. Mix this with sufficient sweet milk to make a soft dough. Roll out dough half an inch thick, cut in strips and in case whole, ripe, pared peaches, leaving top and bottom of the peach exposed. Or solid canned peaches may be used. Put two halves of peach together and place a strip of dough around the peach. Pinch dough well together, place in a bake dish. Prepare a syrup of 2 cups of sugar and 1 cup of water. Let come to a boil, pour around the dumplings and bake a half hour in a moderately hot oven. These are delicious. The recipe was given Mary by a friend who was an excellent cook. From this dough may also be baked excellent biscuits.
CARAMEL CUSTARD
Place 1 pint of milk on the range in a double boiler. Melt half a cup of sugar in an iron pan over the fire until a golden brown. When melted add four tablespoonfuls of boiling water. Allow mixture to cook one minute, then add it to the milk. Remove from the fire and add 1 teaspoonful of vanilla. When cool stir in 4 well-beaten eggs with 2 tablespoonfuls of sugar. Pour the mixture in a small pudding dish. Stand in a pan of boiling water, place in oven to bake until a jelly-like consistency. When cooled serve plain or with whipped cream.
"AUNT SARAH'S" RHUBARB PUDDING
Remove skin from stalks of rhubarb, wash and cut into half-inch pieces a sufficient quantity to half fill a medium-sized agate or earthenware pudding dish. Place in a stew-pan on range, cookslowly with a couple tablespoons of sugar and a very small amount of water. Sift together in a bowl 1 pint of flour, 1½ teaspoons of baking powder and a pinch of salt. With a knife cut through the flour 2 tablespoonfuls of butter, moisten with one beaten egg and sufficient milk added to make a soft dough or batter. Drop tablespoons of this thick batter over top of dish containing hot stewed rhubarb. Place at once in a hot oven, bake quickly until crust is a light brown. Serve on individual dishes, placing over each a couple tablespoonfuls of the following sauce. The combined flavor of rhubarb and vanilla is delicious.
VANILLA SAUCE FOR RHUBARB PUDDING.
Beat 1 egg very light, add 1 cup of light brown sugar and 1 teaspoon of vanilla flavoring. Beat all together until foamy. Serve at once, cold, on the hot pudding.
RICE CUSTARD
Add 1 cup of cold boiled rice to 2 cups of sweet milk, mix together slowly. Add ¼ cup sugar, the well-beaten yolks of 2 eggs, let all cook together a few minutes. Remove custard from the fire and pour over the stiffly-beaten whites of two eggs. Beat well with an egg-beater. Place in a glass dish and serve cold.
MARY'S CUP PUDDING (FROM STALE BREAD)
One quart of finelycrumbled stale bread(not dried crumbs). Fill buttered cups two-thirds full of crumbs and pour over the following custard, composed of one pint of milk and three eggs. Allow to stand a few minutes, then place the cups in a pan partly filled with hot water, place the pan in a moderately hot oven and bake thirty minutes. No sugar is required in this pudding if the following sweet sauce be served with it:
SAUCE FOR PUDDING.
Mix one tablespoonful of cornstarch with a half cup of sugar. Pour over one cup of boiling water, add one generous teaspoonful of butter. Cook all together until clear, take fromthe fire and add one well-beaten egg and one teaspoonful of vanilla. Serve hot.
"BUCKWHEAT MINUTE" PUDDING
Pour three cups of milk in a stew-pan, place on range and let come to a boil. Then stir slowly into the boiling milk 1¼ cups of buckwheat flour and ¼ teaspoonful of salt. Keep stirring constantly until a thick mush. Serve at once with sugar and cream. I have never eaten this pudding anywhere except in "Bucks County." It is cheap, quickly and easily prepared and well liked by many country folk in Bucks County.
PEACH TAPIOCA
One cup of tapioca soaked in 1 quart of cold water several hours. Place in stew-pan, set on stove and cook until clear. Add sugar to taste and 1 pint can of peaches. Boil two or three minutes, remove from range and pour into the dish in which it is to be served. Stand aside to cool.
AUNT SARAH'S PLAIN BOILED PUDDING
One cup of beef suet chopped fine or run through a food-chopper, ½ cup sour milk, 1 egg, 1 teaspoonful soda, pinch of salt. ½ cup sugar, 1 teaspoonful cinnamon, 1 cup raisins, seeded and floured. Flour enough to make as stiff as ordinary cake batter. Boil or steam in a muslin bag three hours. This is a very inexpensive and good pudding. Dust a small quantity of flour over suet before chopping. Serve with the following sauce:
PUDDING SAUCE.
One large tablespoonful of butter, 1 teacup water, ½ teacup milk, scant tablespoonful of flour, grated nutmeg to flavor. Sweeten to taste, add a pinch of salt. Cook and let cool. Beat up yolk of egg, add to sauce, stand on back of stove to heat, not cook. Serve hot over the pudding.
APPLE TAPIOCA
Pour 1 pint of cold water over ½ cup tapioca. Allow to stand until the following morning, when cook until clean. Slice 6 tart apples. Place in bottom of pudding dish, strew sugar over, then pour over the tapioca; place over this a layer of thinly sliced apples over which dust sugar. Place in oven and bake until the apples are cooked. Serve with sugar and cream. Several thin slices of lemon added before baking impart a fine flavor.
STEAMED WALNUT PUDDING
Place in a bowl ½ cup butter and 1 cup of granulated sugar. Beat to a cream. Add yolks of 2 eggs and ½ cup of syrup molasses or maple syrup, in which had been dissolved 1 teaspoonful baking soda. Then add 1 cup sweet milk, alternately, with about 3½ cups flour, ½ cup of walnut meats, run through food-chopper or crushed with rolling pin, ¾ cup of seeded raisins, ½ teaspoonful ground cinnamon, ½ teaspoonful grated nutmeg, ¼ teaspoonful ground cloves, a pinch of salt and the stiffly beaten whites of the two eggs.
The batter should be placed in two empty one-pound tin coffee cans, about two-thirds full, covered tightly with lid and placed in a pot of boiling water which should be kept boiling constantly for three hours; when steamed the pudding should almost fill the cans. If the cans were well buttered and flour sifted over, the pudding when steamed may be easily removed to a platter. Slice and serve hot with the following sauce:
Beat one cup of pulverized sugar to a cream with 2 heaping tablespoonfuls of butter. Add white of one egg (unbeaten). Beat all together until creamy. Add ¾ of a teaspoonful of lemon extract and stand sauce in a cold place or on ice one hour before serving on slices of hot pudding. This is a delicious pudding.
"CORNMEAL SPONGE" PUDDING
Crumble cold corn muffins, or corn cake, a quantity sufficient to fill two cups. Soak in 1 quart of sweet milk three or fourhours, then add 3 well-beaten eggs, 3 tablespoonfuls of sugar and a pinch of salt. Beat all well together. Place in a pan and bake 1 hour in a moderately hot oven. Serve hot with whipped cream and sugar or with a sauce made by beating to a cream a heaping tablespoonful of butter, 1 cup of granulated sugar, 1 egg and a very little vanilla flavoring.
MARY'S CORN STARCH PUDDING
Pour milk in a double boiler and place on range to cook. Moisten cornstarch with a little cold milk and add to remainder of the milk when boiling hot. Stir thoroughly, then beat yolk of eggs and sugar until light, stir in stiffly beaten whites and when all are mixed stir into the scalding milk. Let come to a boil again and add vanilla or almond flavoring. Pour into individual molds to cool. Serve cold with a spoonful of jelly or preserved strawberry with each serving.
APPLE JOHNNY CAKE (SERVED AS A PUDDING)
This is a good, cheap, wholesome pudding.
Mix batter together as you would for cake, then add 4 pared, thinly sliced, tart apples to the batter. Stir all together. Bake in a quick oven in a bread pan and serve hot with cold cream and sugar. Raisins may be substituted for apples if preferred.
A GOOD AND CHEAP "TAPIOCA PUDDING"
Soak over night in cold water 3 even tablespoonfuls ofpearl tapioca. In the morning add tapioca to one quart of milk, 3 tablespoonfuls of sugar, a pinch of salt. Grate nutmeg over top. Bake in a moderate oven about three hours, stirring occasionally.
"GOTTERSPEISE"
Partly fill an earthenware pudding dish with pieces of sponge cake or small cakes called "Lady Fingers;" cut up with them a few macaroons. Place one pint of wine over fire to heat, add to the wine the following mixture, composed of 1 spoonful of cornstarch mixed smooth with a little water, 3 yolks of eggs and 3 spoonfuls of sugar. Mix all together and stir until thickened. Pour the thickened mixture over the cake. When cooled cover with the stiffly-beaten whites of the 3 eggs, spread sliced almonds thickly over top and brown in oven a few minutes. Serve cold.