The Aunts' Cook Book

Soak 3^ package of gelatine in 1 J^ cups of white wine for 30 minutes. Set bowl in boiling water until gelatine dissolves. Add J^ cup sugar, juice of half an orange, a few drops of green coloring extract. Strain and set away to cool. When it begins to thicken beat in 1 pint of whipped cream and 2 oz. of candied rose petals. Take from mold and serve garnished with roses. Aunt Virginia's Prune Pudding Whites of 5 eggs beaten very stiff J^ teaspoon Cream of Tartar y^ teaspoon salt 3^ lb. prunes, cooked, and chopped very fine, 1 cup of pulverized sugar Beat eggs first, then add cream of tartar, then salt and sugar, and lastly the prunes. Put into a jelly mold, and then into a pan of hot water, and bake 20 minutes, and eat with whipped cream. 88 Puddings and Pies Grandmother Davis's Prune Dumpling (from Aunt Mattie) Stew prunes soft, and while hot add the dumplings. Beat 2 eggs without separating Add 3^ cup milk 1 small tablespoon melted butter Stir in 1 large cup of flour, first adding 1 heaping teaspoon baking powder. Turn hot prunes into a good-sized round pan, roll out pastry and cut into 1}/^ inch squares and drop onto boiling prunes. Cover pan and cook 15 minutes. Serve with cream. Aunt Virginia's Cottage Pudding 1 cup of sugar J^ cup of butter 2 cups of flour 2 teaspoons of baking powder 1 cup of milk 2 eggs beaten separately Sauce 1 cup of sugar butter (size of an egg) 1 pint of water 1 tablespoon of cornstarch Flavor with wine, brandy or vanilla. Serve hot. Aunt Robbie's Cottage Pudding' J^ cup butter 3^ cup milk ^ cup sugar 1 cup flour 1 egg 2 teaspoons baking powder Cream butter. Add sugar gradually and cream together Add egg well beaten. Mix and sift baking-powder with flour. Add alternately with milk to first mixture. Bake 30 minutes in shallow pan or muffin tins. Serve with hot orange icing. Puddings and Pies 89 Orange Icing 1 cupful sugar ^ teaspoonful finely-grated 3^ cupful water orange rind 1 egg — ^white 1 teaspoonful orange juice Boil sugar and water about 5 minutes. Pour the syrup in a fine stream onto the egg-white beaten dry on a platter. Flavor and beat until thick enough to make a good sauce. Aunt Robbie's Short Cake 2 cups flour 2 rounded teaspoons baking powder yi cup sugar 1 heaping tablespoonful butter 1 egg, beaten slightly, added to about ^ cup milk. Cream, butter and sugar, then add flour with which bakingpowder has been sifted and milk with beaten egg. Mix and bake in buttered tins in medium oven. Have strawberries firm and ripe. Chop them but do not mash. Add sugar to taste and have enough berries to put between and on top of cake and heaped up around the cake. Save a few whole berries to add to the others on top and sprinkle at the last moment before serving with powdered sugar. To give short cake a harder crust so that it will not become soggy from the fruit, leave in oven with open door or reduce fire for a few minutes after they are baked. Butter before adding berries. 90 Puddings and Pics Aunt Robbie's Blueberry Short Cakes Use any good recipe for baking-powder biscuits. Cut with large cutter as for biscuits. Bake and then dry out a little in cooler oven till crust is crisp so that it will not be soaked by fruit. Spread with butter and cover each little short cake with canned blue-berries. Add sugar to berries if not already sweetened. Aunt Robbie's Adirondack Pan-Cakes Use recipe for griddle-cakes, (Aunt Robbie's Griddle-cakes.) Put cupful at a time on hot soap-stone griddle. This will make a cake about 8 inches across. Turn and cook on other side. Put on hot plate in warming oven and while next cake is cooking, spread first one with butter and cover with finely ground maple sugar or maple-cream. Continue till there are 6 or 8 cakes. Put extra amount of maple sugar on top of last one. Serve with whipped cream if liked.