ROQUEFORT CHEESE DRESSINGMrs. A. E. Kaltenbrun
Take a ripe piece of cheese, cream with a fork and add cream or vinegar until it makes a paste. Add oil and vinegar, salt and paprika as for French dressing.
CHEESE MAYONNAISE
Half a cream cheese; four tablespoonfuls of olive oil; one tablespoonful of vinegar; one teaspoonful of salt; dash of cayenne. Rub the cheese to a paste with the olive oil, seasonings and vinegar until it is thick like an egg mayonnaise. To some the flavor of oil is unpleasant, but a very good mayonnaise can be made without oil, provided you use two eggs instead of the one egg yolk ordinarily required.
"No soil upon earth is so dear to our eyesAs the soil we first stirred in terrestrial pies."
PIE CRUST UNFAILINGMrs. H. S. Mount
One cup flour; two tablespoonfuls of lard; three tablespoonfuls of boiling water; pinch salt; baking powder enough to cover the end of silver knife. Put lard into water. Beat well; then add to dry ingredients, and roll out.
PIE CRUSTAnna May Price
One cup shortening; one-half cup boiling water; cream. Two cups sifted flour and two level teaspoonfuls baking powder.
PIE CRUSTMrs. N. L. Hurlbut
One cup flour; two heaping tablespoonfuls lard; pinch salt; one teaspoonful baking powder. Cold water enough to make dough. Handle as little as possible.
LEMON CREAM PIEMrs. Becker
Bake crust separate. One heaping tablespoonful lard; one-half cup flour; two tablespoonfuls water; one-fourth teaspoonful salt. Filling: Two cups water; juice of one lemon; yolks of two eggs; two tablespoonfuls corn starch; one-half cup sugar; pinch of salt. Boil filling separate and when cool fill in baked crust. Beat whites of eggs with two tablespoonfuls sugar and put on the top.
LEMON PIE
Juice of three lemons; three eggs; pint milk; one-half cup sugar; one-fourth cup rolled crackers; one lemon rind.
LEMON CREAM PIEMrs. Willet Wanzer
Bake the crust, then fill with the following: One cup sugar; one lemon juice and peel; three egg whites saved for frosting; three heaping teaspoonfuls flour stirred up in a little cold water; one teacup boiling water; mix together and boil up. Then place in baked crust. Stir whites of eggs until thick. Add about one-half cup sugar, a little at a time. Then place on pie and brown slightly.
LEMON CREAM PIEMrs. H. Clay Calhoun
One cupful granulated sugar; one tablespoonful butter, creamed; two tablespoonfuls flour; juice of one large lemon; yolks of two eggs; one cupful milk; stir all together and fold the stiffly beaten whites of the two eggs in last.
LEMON PIEMrs. R. F. Morrow
One lemon; one-half orange; one cup sugar; yolks three eggs; one cup water; one tablespoonful (heaping) flour; one lump butter; beat all together and cook until thick custard. Put into crust; with whites beat stiff one spoonful sugar.
FLAT CUSTARD PIEMrs. Earl Combs
Four eggs beaten; one quart of milk; two tablespoonfuls flour; one pinch salt; one tablespoonful butter; put in hot pan. Then pour custard and bake about twenty minutes. When done put creamed sugar on top while hot. Creamed sugar. One cup powdered sugar; two tablespoonfuls butter; one teaspoonful vanilla; cream all together.
CRANBERRY PIEMrs. Harry M. Boon
One pint cranberries; one-half cup raisins. Wash and cut up raisins, put with cranberries with a small cup of sugar; cook and when soft put in pie crust.
BOSTON CREAM PIEMrs. J. G. Sherer
Two cups milk; three-fourths cup sugar; three-fourths cup cocoanut; pinch salt. Put in double boiler and heat. Teaspoonful vanilla; three tablespoonfuls corn starch dissolved in a little milk; beaten whites of four eggs last; then beat steadily. Bake crust first. Beat a bottle of cream until stiff; sweeten it with three tablespoonfuls of powdered sugar and a teaspoonful vanilla and spread on pie.
CREAM PIEMrs. Willet Wanzer
Two egg yolks; four heaping teaspoonfuls sugar; two cups milk; one-half tablespoonful butter; three even tablespoonfuls corn starch; one teaspoonful vanilla. Cook in double boiler until it thickens. Then spread on the baked pie crust, and put the whites beaten with sugar added on top, and brown slightly. To be eaten cold. Chocolate added makes a very delicious pie.
BUTTER SCOTCH PIEMrs. William Molt
Make and bake crust first, before adding filling. One cup light brown sugar; butter size of an egg; one tablespoonful flour; pinch of salt; mix thoroughly, then add one cup of milk and boil in double boiler until thick; then add beaten yolks of two eggs. Add to the baked crust; beat whites of the two eggs stiff, with a little sugar and brown slightly in oven.
CREAM PIEMrs. T. M. Butler
One egg, one tablespoonful of flour, three-fourths cup of sugar, butter size of a walnut, one pint of milk. Stir constantly while cooking until thickened and fill previously baked crust and sprinkle over with cocoanut and nutmeg.
BUTTER-SCOTCH PIEMrs. P. D. Swigart
One and one-half ounces butter; three-fourths cup light brown sugar; two eggs; one and one-half cups sweet milk. Put butter in pan, mix in brown sugar, stirring constantly until caramel color, then add milk and boil until sugar is melted. Separate the yolks from whites, add to yolks one-half cup flour and one teaspoonful corn starch. Add enough water to make a thick paste, stir into ready baked pie crust, put whites to which sugar has been added on top and brown. Instead of whites of egg for top of pie, whipped cream may be substituted.
BUTTER-SCOTCH PIEMrs. Earl Combs
One-half cup brown sugar; one-half cup white sugar; two yolks of eggs; two tablespoonfuls flour; one large cup milk; two tablespoonfuls butter; dissolve sugar and butter with a small amount of milk; and let boil until it threads a little. Mix flour with a little water to thin paste and then add milk and yolks of eggs. Stir all together and boil until smooth, thick paste. Put in baked crust. Whip whites, put in little sugar, and put on top. Bake a golden brown.
FILLING FOR PUMPKIN PIEMrs. W. H. Hart
One scant cupful sugar beaten into two eggs; one teaspoonful flour; two heaping tablespoonfuls of cooked pumpkin; spices to suit taste; one and one-half cupfuls of sweet milk. Mix in order given; this makes one large pie. When done and before serving, spread the top with whipped cream; nuts can also be added.
BLUEBERRY PIEMrs. C. S. Junge
One cup of flour; two heaping tablespoonfuls of lard; three tablespoonfuls of sour cream. Mix lightly into crust. Sprinkle a layer of flour in lower crust and fill with berries. Sprinkle over them two tablespoonfuls of flour and a cup and a half of sugar. Put in two tablespoonfuls of water and add upper crust. Heat stones of cooker fifteen minutes beginning as you begin your pie. Bake pie forty minutes.
SOUR CREAM PIEMrs. H. Freeman
One cup sour cream; one cup sugar; one-half cup seeded raisins, chopped fine; yolks two eggs; one-half teaspoonful cloves, and cinnamon. Mix one teaspoonful flour with sugar; spread on the pie after it is baked, whites of two eggs beaten to a froth, stiff, with two tablespoonfuls sugar. Set in oven and brown slightly. Cream must be sour.
MOCK CHERRY PIEBelle Shaw
One cup cranberries, split lengthwise (work out seeds); one-half cup raisins chopped fine; one cup sugar with one tablespoonful flour mixed with it. Mix all together; pour in one-half cup boiling water; add one teaspoonful vanilla. Bake between rich crusts.
PUMPKIN PIEMrs. Max Mauermann
One cup pumpkin; one-fourth cup of sugar; one-half teaspoonful salt; one-fourth teaspoonful cinnamon; one-fourth teaspoonful mace; one-half teaspoonful vanilla; one egg and one yolk, beaten separately, and whites added last; one-half cup milk; one-fourth cup cream; one tablespoonful corn starch. Bake in plain pastry until set.
RICE RAISIN PIEMrs. C. A. Carscadin
Boil one cup of raisins in one cup of water for five minutes; then add three tablespoonfuls boiled rice and one cup of sugar. Boil another five minutes and add a tablespoonful butter and bake in two crusts.
DUTCH APPLE PIEMrs. H. Abells
Line pie plate with crust and fill with quartered apples. Add to one cup of sugar, one large tablespoonful of flour and stir into one cup of cream; pour over apples. Grate nutmeg over all and bake without upper crust.
SWEET POTATO PIEMrs. Earl Combs
One pound of sweet potatoes mashed; two cups of sugar; one cup of cream; one-half cup butter; three eggs well beaten; little nutmeg, pinch of salt. Bake in crust.
SWEET POTATO PIEMrs. Thomas D. Caliger
Three medium sized potatoes. Boil soft and mash fine. Mix with it yolks of three eggs; sugar, to taste; one tablespoonful butter; flavoring, nutmeg and vanilla to taste. Whip whites of eggs, and add small portion of ground citron.
POTATO PIEMrs. Charles T. Daily
Four medium sized potatoes; two eggs; one and one-half cups milk; one cup sugar; one teaspoonful vanilla; butter the size of an egg; grate a little nutmeg on top of pie. Mash the potatoes and whip them until light and fluffy; add milk and run through sieve to remove all lumps; add other ingredients; put whole in crust and cook slowly in moderate oven until done.
PRUNE TARTSMrs. Litson
Stone stewed prunes; chop fine; then stew them in their own liquor ten minutes; sweeten and thicken with flour or corn starch. When nearly cool, fill puff paste forms and pile high with whipped cream and serve.
"Among the great, whom heaven hath made to shine,How few have learned the art of arts,—to dine!"
KISS TORTEMrs. F. Dunn
Six whites of eggs; two cups granulated sugar; one teaspoonful vinegar; one teaspoonful vanilla. Beat the whites of eggs to a stiff, dry froth; add the sugar a little at a time and beat; add the vanilla and vinegar. Grease a spring form pan and pour in the mixture. Bake about one hour in a slow oven. Serve with crushed strawberries or raspberries and whipped cream. Can be baked in individual molds and the centers filled with berries, etc. Very delicious. Bake forty minutes in a slow oven.
KISS TORTEMrs. Harry M. Boon
Three egg whites beaten very stiff; gradually put in above one cup of granulated sugar, one teaspoonful vinegar, one-half teaspoonful vanilla. Bake in a very light warm oven in two layers. Fill with one quart ice cream, whip cream on top, use berries if you desire, with cream. Serves four or five people. Recipe can be doubled.
CHERRY TORTEMrs. H. S. Mount
Thicken cherries with corn starch. Torte: Two tablespoonfuls butter; two tablespoonfuls sugar; one yolk egg. Work little by little into above mixture one cup of flour; put in pie tin and fill with cherries. Bake in oven twenty minutes.
DATE TORTEMrs. W. F. Barnard
One cupful sugar; three eggs; one cup sliced date; one cup sliced nut meats; three tablespoonfuls flour; one-half teaspoonful salt; one teaspoonful baking powder. Bake about one hour. Serve with whipped cream.
PINEAPPLE CREAMMrs. C. S. Junge
One cup whipped cream; fifteen marshmallows cut into quarter inch squares; four slices pineapple cut into this mixture and let stand on ice for two hours. Bananas or prunes may be used this same way.
PINEAPPLE BAVARIAN CREAMMrs. C. S. Junge
One tablespoonful Knox gelatin; one quarter cup cold water; one-half can grated pineapple; one-quarter cup sugar; one-half tablespoonful lemon juice; one and one-half cups whipped cream. Soak gelatin in the cold water. Heat pineapple and add sugar, lemon juice and gelatin. Chill in pan of ice water, stirring constantly. When it begins to thicken, beat until frothy. Fold in cream and turn into molds. When cold serve with maraschino cherry on top.
PINEAPPLE MERINGUEMrs. May F. Kenfield
Heat one can of grated pineapple and one-half cup granulated sugar and when boiling, thicken with about two tablespoonfuls of corn starch, dissolved in one-fourth cup of water. Boil five minutes. Add juice of one-half lemon and three beaten egg yolks. Remove and cool. Fill pastry shells and cover with a meringue, made of three whites, beaten stiff, with eight tablespoonfuls powdered sugar. Serve very cold.
PINEAPPLE SPONGE
One small fresh pineapple or one and one-half pint can of the fruit; one small cup of sugar; one-half package Knox gelatine; one-halm cup water; whites of four eggs. Soak gelatine two hours in one and one-half cups water. Chop pineapple, put it with juice in a small saucepan with sugar and the remainder of the water. Simmer ten minutes, add gelatine, take from fire immediately and strain (if you prefer to leave the pineapple in, take out before straining) into a basin. When partly cold, add whites of eggs beaten. Beat until mixture begins to thicken. Serve with soft custard, flavored with wine.
WHIPPED CREAM SECRETMrs. W. H. Muschlet
For one pint whipped cream soak a scant tablespoonful granulated gelatine in enough water, cold, to barely cover, until soft; then add a small half teacupful of boiling water and stir until the gelatine is completely dissolved; after which add three-quarters of a cupful of sugar and flavoring. Turn into a bowl and beat it with an egg beater until it is white, like marshmallows, and begins to become firm. Just as soon as it has reached that point, but before it commences to grow stringy, beat it by spoonfuls into the cream. This will increase the bulk of the latter, and it will keep firm any length of time.
SPANISH CREAM
Pint milk with one-half box Keystone gelatine in double boiler; yolks of two eggs and five tablespoonfuls sugar beaten together very lightly; pour milk, etc., into egg mixture; then return to double boiler and stir constantly. Beat whites of two eggs, pour mixture very gradually with same and stir until cold; then add two tablespoonfuls cream and pour into mold. Stand two hours on ice before serving. Be careful and have mold damp inside, but not wet, before using.
DREAM WHIPMrs. W. I. Clock
One pint whipping cream; one-half pound marshmallows; two tablespoonfuls sugar; one teaspoonful vanilla; one-fourth pound pecan nuts (other nuts can be substituted if desired). Cut the marshmallows up with scissors, add to stiffly beaten cream; also add sugar and vanilla. Let stand all one day. When ready to serve place a small amount in glasses, adding the chopped nuts, chocolate sauce or any fruit desired. This cream and marshmallow combination can be served as the foundation of any number of desserts.
CHARLOTTE RUSSEKatharine Orr
One-half pint whipping cream; one tablespoonful Keystone white gelatine; one-fourth cup hot water; one-fourth cup powdered sugar; whites of two eggs; flavor with vanilla. Add gelatine when cold to whipped cream and sugar; then flavoring and well beaten whites of eggs. Pour over lady fingers and decorate top with cookies standing up.
DRESDEN CHOCOLATE
One cup stale bread crumbs; one-half grated chocolate; two tablespoonfuls sugar; one-fourth teaspoonful salt. Put in oven in buttered tin until chocolate melts. Serve with whipped cream.
CHOCOLATE LADY FINGER DESSERTMrs. S. Friedlander
Eighteen large lady fingers divided in half and put in a pan flat side up and pan lined with waxed paper. Melt two cakes Baker's chocolate (sweet) in double boiler with three tablespoonfuls water and two tablespoonfuls sugar. Let cool, then add yolks of four eggs, beating one at a time. Beat four whites stiff and add to above mixture. Take layers of lady fingers, then one of the chocolate mixture, another of lady fingers and so on, making three layers of lady fingers and two of the chocolate mixture. When ready to serve, whip two bottles of cream and put on top. Candied cherries and chopped nuts may be added also.
RIZ AU LAITMrs. R. Woods
Boil one-half a cupful of rice in a pint of water until very tender and creamy. Add one cup of milk, a small piece of lemon rind, a handful currants and sugar to taste. Let cook slowly for fifteen minutes and remove from fire. Beat yolk of an egg in a spoonful of milk and stir in the rice; do not set back on fire. Serve cold.
PRUNE SOUFFLEMrs. William Molt
To one cup stewed prunes, seeded, add three tablespoonfuls sugar; one-half teaspoonful vanilla and beaten whites of three eggs folded in lightly. Steam for two hours in double boiler. (When adding water to boiler be sure it is boiling hot.) Serve hot with whipped cream.
MAPLE CREAM CUSTARDMrs. Jarvis Weed
Three bottles cream; three eggs beaten very light; one cup pure maple syrup; put all together in a double boiler and stir constantly until very smooth. Line a dish with lady fingers and pour the custard over them; put in ice box and serve when very cold.
PEACH SURPRISEMrs. W. I. Clock
Canned peaches; maccaroons; whipping cream. Take the juice of peaches and add macaroons broken up. Fill the centers of halves of peaches with this mixture, and serve with whipped cream.
CARAMEL CUSTARD EN SURPRISEMrs. T. D. McMicken
Caramel custard baked in individual molds. Unmold on rounds of sponge cake a little larger than the custard molds, cover with meringue creamed with almond extract. Sprinkle with sugar and brown. Decorate with blanched almonds on top.
BLUEBERRY SHORTCAKEMrs. C. A. Jennings
One-half cup butter; one cup sugar; one-half cup milk; two eggs; two and one-half cups flour; two heaping teaspoonfuls baking powder; one pint blueberries. Mix batter and add berries last. Bake in muffin rings or shallow dripping pan. Serve hot.
PEACH SHORTCAKEMrs. W. N. Hurlbut
Two cups flour; four level teaspoonfuls baking powder; half teaspoonful salt; two teaspoonfuls sugar; one-third cup butter; three-quarters cup milk. Mix and sift flour, baking powder, salt and sugar, work in butter with finger tips, and add milk gradually. Toss on floured board, divide in two parts, bake in hot oven on large cake tins. Spilt and spread with butter. Sweeten sliced peaches to taste. Crush slightly, and put between and on top of cakes. Cover with whipped cream.
THORN APPLES
Prepare a syrup by boiling eight minutes two cups sugar and three-fourths cup of water. Wipe, core and pare eight apples (Greenings). Drop apples into syrup as soon as pared. Cook slowly until soft but not broken, skim syrup when necessary. Drain from syrup, fill cavities with quince yelly and stick apples thickly with blanched, shredded and delicately toasted almonds. Chill and serve with cream as dessert or use as a garnish with cold meats.
FOOD FOR THE GODSMrs. J. F. Nichols
One cup sugar; one teaspoonful baking powder; four tablespoonfuls, heaping, cracker crumbs; three eggs, beaten separately; one cup dates; one cup nuts. Bake slowly in oven. Serve with whipped cream.
STRAWBERRY FOAMMrs. A. J. Langan
One cup strawberries, mashed; one cup sugar; white of one egg beaten stiff; whip all together for ten minutes, serve on pieces of angel food or sunshine cake.
CRUMB TARTARMrs. Wm. J. Maiden
One cupful sugar; one cup dates, pitted and chopped; one cupful nuts, chopped; two eggs; one tablespoonful flour; one teaspoonful baking powder; pinch of salt. Mix eggs, sugar and salt, then flour and baking powder, adding the dates and nuts last. Bake in slow oven and serve with whipped cream.
FIGS AS A DESSERT
Dried figs make a very agreeable dish, but they must be prepared the day before and set away on ice. Soak them, simmer slowly until plump. Drain and pile in a bon-bon dish. Serve with whipped cream around the dish. Flavor and sweeten with vanilla.
HOT APPLE DESSERT DISHMrs. Eustace
Pare, quarter, core and slice five or six large apples. Put these in a serving dish suitable for the oven, in layers, with seeded raisins and one cup of sugar. Cover and let bake until apple is tender. Remove the cover and set marshmallows over the top of the apples, using as many as desired; return dish to the oven, for a minute only, to heat the marshmallows, and brown them slightly. Serve with or without cream.
"The pudding's proof does in the eating lie,Success is yours, whichever rule you try."
FIG PUDDINGMrs. C. B. Martin
One cup suet; one cup sugar; one cup milk; one cup of figs, ground; three cups flour; one-half teaspoonful salt; one teaspoonful each of cinnamon and baking powder. Steam two hours.
STEAMED FIG PUDDINGMary Roberts
Three ounces beef suet; one-half ounce figs, chopped fine; two and one-third cups stale bread crumbs; one-half cup milk; two eggs; one cup sugar; three-fourths spoonful salt. Chop suet and work with hands until creamy; then add figs. Soak bread crumbs in milk. Add eggs, well beaten; then sugar and salt. Combine mixture. Steam three hours in a buttered mould. Serve with following sauce:
Sauce: Two eggs; one cup powdered sugar; three tablespoonfuls wine; beat yolks until thick, add one-half of the sugar. Beat whites stiff, add remaining sugar. Combine, and add wine.
FIG PUDDINGMrs. W. K. Mitchell
One cup suet; one cup sugar; one cup milk; three cups flour; one cup figs, ground; two eggs; one-half teaspoonful salt; one teaspoonful each of cinnamon and baking powder. Mix all together and steam about two hours.
CHOCOLATE PUDDINGMrs. C. A. Bowman
One pint of milk; two tablespoonfuls corn starch; one tablespoonful sugar; pinch of salt. Boil until thick, add one heaping teaspoonful cocoa dissolved in a little boiling water, and last the stiffly beaten whites of two eggs. Let all cook one minute and flavor with vanilla.
CHOCOLATE PUDDINGMrs. J. L. Putnam
One pint of milk; one tablespoonful Baker's cocoa; one tablespoonful corn starch; one egg; one and one-half cups sugar. Heat milk in double boiler. Mix dry ingredients and beat in egg. Add to scalded milk. Boil fifteen minutes. Remove from fire and whip with egg beater. Add one teaspoonful vanilla. Serve with cream.
STEAMED CHOCOLATE PUDDINGMrs. William H. Fahrney
One and one-half tablespoonfuls butter; two-thirds cup sugar; one egg; one cup milk; one-half teaspoonful salt; two and one-fourth cups flour; three teaspoonfuls baking powder; two squares of chocolate, melted. Steam in a buttered pudding mold, tightly covered, for two hours.
Cream Sauce: One-fourth cup butter; one cup powdered sugar; stir until creamy; then add one cup whipped cream just before serving; flavor.
STEAMED CHOCOLATE PUDDINGMrs. H. R. Foster
Three-fourths cup sugar; one tablespoon butter, creamed. Two eggs; one-half cup milk; one and one-half cups sifted flour; one and one-half teaspoonfuls baking powder; two squares melted chocolate, or two tablespoonfuls cocoa; one teaspoonful vanilla. Steam one hour and serve with hard sauce.
CHOCOLATE ICE-BOX PUDDING
Two cakes sweet chocolate; two tablespoonfuls boiling water; one-fourth cup confectioner's sugar; yolks four eggs; whites four eggs; nut meats; lady fingers. Melt chocolate in top of double boiler; remove from range, add boiling water and the yolks of eggs beaten until thick and light. Fold in the stiffly beaten whites of eggs. Line a small pan (dimensions, 7-1/2 x 4-3/4 x 2-1/2) with wax paper. Put in a layer of split lady fingers cut to fit and cover bottom; cover these with half of the chocolate mixture; sprinkle with bits of trimmings of lady fingers and nut meats. Cover with a layer of lady fingers, pour over remainder of chocolate mixture, sprinkle with nut meats and chill in refrigerator twenty-four hours. Serve with whipped cream.
CARAMEL PUDDINGMrs. H. R. Foster
One-half pint brown sugar; one-half pint cold water; one-fourth box gelatine; four eggs, whites; one-half teaspoonful vanilla. Soak gelatine in one gill of cold water. Put sugar and other gill of water in saucepan and boil until it becomes a thick syrup. Add gelatine and vanilla and again heat to boiling point. Beat whites to stiff froth. Pour hot syrup on eggs, beating until cold. Turn into mold and serve on flat dish with custard sauce made from yolks of eggs.
MOLASSES PUDDINGMrs. C. A. Carscadin
One egg well beaten; two tablespoonfuls sugar, rounded; one tablespoonful butter, level; one pinch salt; one-half cup molasses; one and one-half cups flour, well sifted; one teaspoonful baking powder; one teaspoonful soda, level, dissolved in one-half cup boiling water. Steam in buttered tins two hours.
Sauce: Two eggs; one-half cup sugar; pinch salt; half teaspoonful vanilla; cream together and add one cup of whipped cream.
ICE-BOX PUDDINGKatherine T. Peck
Scant one-fourth cup unsalted butter; one cup granulated sugar; cream together. Add yolks of three eggs, one at a time, rind of one lemon, half; and juice of one lemon. Beat the whites of the three eggs and add last. Place mixture alternately with lady fingers, three dozen lady fingers will serve eight people. Put oil paper in bottom of dish to lift pudding out easily. Serve with whipped cream. Place in ice-box until thoroughly chilled. Can be made the night before.
ICE BOX CAKEMrs. J. F. Nichols
One dozen lady fingers; one tablespoonful sugar; three eggs, separated; one cake sweet chocolate. Melt chocolate in double boiler with tablespoonful warm water. Add mixture of yolks of eggs and sugar, well beaten, a little vanilla, and lastly well-beaten whites of eggs. Dip each lady finger in mixture, arrange in form which has been wet with cold water, and fill in. Place in ice box over night. Serve with whipped cream.
ICE BOX CAKEMrs. H. S. Mount
Three cakes sweet chocolate, three tablespoonfuls powdered sugar, three tablespoonfuls hot water, two dozen lady fingers. Melt chocolate, sugar and water in double boiler and add half beaten yolks of six eggs. Cook until thick. When cold add beaten whites of six eggs. Line a mold with lady fingers and pour half the mixture on them, then fill with lady fingers, repeating with the chocolate mixture. Made twenty-four hours before served. Just before serving, whip one-half pint cream and put on top of cake. Grate a little chocolate over all.
SPONGE PUDDINGMrs. C. A. Carscadin
One-fourth cup sugar; one-half cup flour; one pint milk; one-fourth cup butter; five eggs. Mix sugar and flour, and add milk and cook until thick and smooth. Let cool, then add butter. Separate eggs, beat yolks until light and fold into mixture. Add whites beaten stiff, and pour into buttered dish. Stand dish in pan of water and bake in moderate oven one-half hour.
Sauce: One-fourth cup butter; one-half cup powdered sugar; four tablespoonfuls cream added slowly, one teaspoonful vanilla. Set mixture over pan of boiling water until creamy.
SUNSHINE PUDDINGMrs. Carscadin
One-half cup flour; one-fourth cup sugar; one-fourth butter; one pint milk; five eggs. Mix sugar and flour; add milk; and cook until smooth in double boiler. Take off stove and add butter. Separate eggs, beat yolks and add. Beat whites until stiff and add. Butter pan, set in pan of water and bake.
Sauce: One-fourth cup butter; one-half cup powdered sugar; four tablespoonfuls cream, added slowly.
DATE PUDDINGMrs. W. I. Clock
One cupful sugar; one cupful chopped nut meats; one cupful dates; two eggs; one-half cupful milk; one tablespoonful flour and one teaspoonful baking powder. Bake twenty or thirty minutes in moderate oven. When baking the pudding raises beautifully, but when done it falls in the center; this is the correct occurrence.
PEACH PUDDINGMrs. E. Oliver
Butter pudding dish. Slice six large peaches in it. Batter: One cup sugar; one egg; one and one-half teaspoonfuls baking powder; butter size of an egg; three tablespoonfuls of milk; flour enough to make a soft batter. Pour over peaches and bake twenty minutes. Serve hot, with cream.
CREAM PUDDING
One cup nut meats; one cup dates; cut very coarse. One tablespoonful bread crumbs; one cup sugar; two eggs, beaten separately; add whites last. Bake twenty minutes in slow oven. Serve cold with whipped cream.
SOUR CREAM PUDDINGMrs. William H. Fahrney
One cup brown sugar; two eggs; pinch of salt; one cup sour cream; one teaspoonful soda; two cups flour; three-fourths cup nuts. Bake.
Sauce: Cream one cup powdered sugar and one-fourth cup butter; add one egg; one teaspoonful vanilla or tablespoonful sherry wine.
APPLE PUDDINGMiss Flora Gill
One cup sugar; one cup flour; two eggs; one-half cup of sweet milk; fill a three-pint baking dish with sliced apples, two-thirds full. Add one-half cup of sugar, a little cinnamon, and some water. Bake until very tender. When still very hot pour over the top a cake batter made as follows: Beat one cup of sugar with yolks of two eggs; one tablespoonful soft butter, and milk and flour. Mix two heaping teaspoonfuls of baking powder with flour before adding to the batter. Fold in stiffly beaten whites of the eggs and add extract of vanilla. Bake half an hour in a moderate oven. Serve with prepared sauce.
LEMON PUDDINGMrs. W. I. Clock
Mix three tablespoonfuls corn starch; three cups boiling water; two cups sugar; two egg yolks; juice of two lemons, little grated rind of one. Dissolve three tablespoonfuls of corn starch in a little cold water, add to the boiling water. Have saucepan in water bath. Add sugar and lemons, cook for twenty minutes. Remove from fire and stir in beaten egg yolks; set mixture in oven for two minutes and serve with cream.
SOUR MILK BLUEBERRY PUDDINGMrs. C. S. Junge
One-half cup sugar; one-quarter cup butter; cream these. Two eggs well beaten; one-half cup sour milk; one-half teaspoonful soda; one cup flour with one cup blueberries. Bake thirty minutes and serve with sauce made with one cup of powdered sugar stirred with one tablespoonful of butter and flavored with vanilla.
CARROT PUDDINGMrs. P. D. Swigart
One and one-half cups flour; one cup sugar; one cup suet; two cups raisins; one cup grated sweet potatoes; one cup grated carrots; one teaspoonful each salt and soda. Steam three hours; put three tablespoonfuls hot water on soda.
Sauce: Two yolks of eggs; one cup powdered sugar; cream the above. Last thing, add a cup whipped cream.
CARROT PUDDINGMrs. Frederick T. Hoyt
One cup chopped raw carrots; one cup chopped raw potatoes; one cup chopped suet; two cups chopped raisins; one cup brown sugar; one cup flour; one teaspoonful salt, cinnamon and allspice; a little nutmeg; one teaspoonful soda in about two tablespoonfuls hot water. Mix well, put in mold, and steam two and one-half hours; serve with a good pudding sauce.
Pudding Sauce: One cup sugar; two egg yolks; one cup sherry wine; beat all until very light, add one pint cream, which has been whipped very stiff.
PRUNE PUDDINGMrs. Eustace
Whites of five eggs beaten with one-half teaspoonful of salt; add one cup of powdered sugar sifted with one even teaspoonful cream of tartar. Add five large cooked prunes chopped. Bake twenty-two minutes in ungreased custard cups. Set in pan of hot water. Slow oven. Serve with whipped cream.
STEAMED MARMALADE PUDDINGMrs. T. D. McMicken
One cup orange marmalade; one-fourth cup butter; one-third teaspoonful soda; two cups stale bread crumbs. Dissolve soda in a little hot water; combine marmalade, one egg, butter, soda, and bread crumbs. Pack in a mold. Steam one and one-half hours. Serve with marshmallow cream.
GRAHAM PUDDINGMrs. R. H. Wheeler
One cup molasses; one cup sweet milk; two and one-half cups graham flour; one cup Sultana raisins; one saltspoonful salt; two teaspoonfuls soda dissolved in warm water. Steam in pudding mold two hours.
Sauce: One egg thoroughly beaten. Add one cup pulverized sugar; one cup whipped cream; one-half teaspoonful vanilla.
BROWN BETTY
Butter the inside of a baking dish, cover the bottom with a layer of tart apples, peeled and sliced. Sprinkle this with sugar and cinnamon or nutmeg and put over it a layer of crumbs, strewing it with bits of butter. Repeat the layers of apple and crumbs until the dish is full, making the top crumbs with an extra quantity of butter. Cover the pudding dish, put it in the oven, and bake slowly for twenty or thirty minutes; uncover, brown lightly; serve in the dish in which it was cooked, with either hard or liquid sauce.
SURPRISE PUDDINGMrs. C. E. Upham
Four thin slices bread, buttered and cut in squares; one egg; one-third cup sugar; four tablespoonfuls molasses; three cups milk; turn all over bread. Let stand half an hour and mash well together; then bake one and one-half hours slowly. Be careful it does not turn to whey. If in a shallow pan, a big hour is long enough. Sauce: Beat white of one egg, then beat yolk; mix, add one cupful sugar, vanilla, and beat all together. Beating separately makes it very frothy.
CHERRY PUDDINGMrs. P. D. Swigart
One-half cup sugar; one tablespoonful butter; one egg; one-half cup milk or water; one and one-half cups flour; one and one-half teaspoonfuls baking powder. Steam forty minutes, put cherries in cups, then the batter.
Sauce: One and one-half cups cherry juice; one tablespoonful butter; sweeten; thicken with corn starch.
SIMPLE HASTY FRUIT PUDDINGMrs. C. S. Junge
One tablespoonful butter; two tablespoonfuls sugar; three tablespoonfuls flour; one teaspoonful baking powder; two tablespoonfuls milk; one egg. Turn this mixture over sliced peaches, bananas, oranges, blueberries, pineapples or plums and bake twenty minutes in moderate oven. Serve with cream or with hard sauce made by rubbing butter and sugar together.
ECONOMICAL PUDDINGMrs. Minnie A. Watkins
Fill a mold with dry pieces of cake, alternating layers with bananas that have been scraped and cut lengthwise. Fill up mold with a boiled custard thickened with yolks of eggs. Put on ice. Serve cold with whipped cream. Also serve toasted Brazilian nut meats with it.
PHILADELPHIA RICE PUDDINGMrs. B. Z. Bisbee
Wash well one-fourth cup of rice. Put in a baking dish with one quart of milk, four tablespoonfuls of sugar, lump of butter size of a walnut; flavor to taste with nutmeg and cinnamon. Bake in a very slow oven four hours; when it commences to brown on top stir well. Serve cold.