Bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander; add a pint of rich milk, a scant cup of sugar, salt if de- sired, the yolks of two eggs, and a little grated lemon rind for flavor. Bake with under crust When done, meringue with the white of the eggs beaten up with a tablespoonful of sugar. Simple Custard Pie. — I pint milk, 2 eggs, 1/3 cup sugar✪ Simple Custard Pie. Beat the eggs with one third of a cup of sugar, and a little grated lemon rind for flavoring, and one pint of milk. Bake in an under crust. If eggs are scarce, a very good pie may be made by using only one egg and a tablespoonful of corn- starch, with the above proportions of milk and sugar; in which case, heat the milk to scalding, stir in the corn-starch, and cook till thickened ; cool, and then add the well-beaten egg. If preferred., the crust may be baked before filling, and the cus- tard steamed meanwhile. FRUIT DESSERTS A Palatable Dessert. — Place a cluster of raisins on one side of a fruit-plate, and a teaspoonful or two of Almond Meal on the other, to be eaten to- gether. Desserts 223 Fig Pulp. — Wash figs well by pouring boiling water over them. Drain, and grind fine through a food-cutter. *Date Pulp. — Wash dates, and stew them for a few minutes in a little water until the water has all cooked away, and rub them through a fine col- ander. The pulp may be dried in the oven after being prepared, if desired. When used alone as hard sauce for molds or puddings, a very little salt improves it. Raisin Pulp. — Wash seeded raisins, and stew until tender and well dried out. Rub through a fine colander. *Baked Banana. — Roll peeled bananas in fruit juice, then in Zwieback-crumbs. Sprinkle Malted Nuts on top, and bake until slightly browned. *Granuto and Baked Banana. — Grind Granuto moderately fine, add a pinch of salt, and roll in it peeled bananas until thoroughly covered. Lay the bananas in a granite basin, cover with strawberry juice, and bake until the juice is almost cooked away. Baste with the juice while cooking. Serve a little of the thick syrup on each banana. *Baked Banana with Cranberry Sauce. — Peel bananas, and roll them in lemon juice, sugar, and Granose Flakes. Bake until tender, and serve with any desired sauce. s 224 Healthful Cookery Sliced Bananas with Meltose. — Whip a cup of Meltose with an egg-whip until white and creamy, then add one or two drops of vanilla extract, or lemon juice if preferred, and serve over sliced bananas. ^Strawberry Banana Dessert. — Take a quart of canned strawberry juice, thicken with corn-starch, and boil until the corn-starch is well cooked. When done, let it cool off a little, then slice four or five bananas into it, and mold in cups. Set aside to cool. Serve with Granose Flakes and whipped cream. ^Scalloped Bananas. — Cut one-half dozen ba- nanas into one-half inch slices. Cut some bread into small pieces, and put a layer of this into the bottom of an oiled pudding-dish. Add a layer of bananas, two tablespoonfuls of Malted Nuts, and one-half tablespoonful of lemon juice. A sprinkle of sugar may be used. Repeat these layers until all have been used, having bread as the top layer. Sprinkle the top with Malted Nuts or sugar, and bake for one-half hour in a quick oven.

AI-modernized reading of the original text

Bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander; add a pint of rich milk, a scant cup of sugar, salt if desired, the yolks of two eggs, and a little grated lemon rind for flavor. Bake with under crust. When done, meringue with the white of the eggs beaten up with a tablespoonful of sugar. Simple Custard Pie. — I pint milk, 2 eggs, 1/3 cup sugar. Beat the eggs with one third of a cup of sugar, and a little grated lemon rind for flavoring, and one pint of milk. Bake in an under crust. If eggs are scarce, a very good pie may be made by using only one egg and a tablespoonful of corn-starch, with the above proportions of milk and sugar; in which case, heat the milk to scalding, stir in the corn-starch, and cook till thickened; cool, and then add the well-beaten egg. If preferred, the crust may be baked before filling, and the custard steamed meanwhile. FRUIT DESSERTS A Palatable Dessert. — Place a cluster of raisins on one side of a fruit-plate, and a teaspoonful or two of Almond Meal on the other, to be eaten together. Desserts Fig Pulp. — Wash figs well by pouring boiling water over them. Drain, and grind fine through a food-cutter. *Date Pulp. — Wash dates, and stew them for a few minutes in a little water until the water has all cooked away, and rub them through a fine colander. The pulp may be dried in the oven after being prepared, if desired. When used alone as hard sauce for molds or puddings, a very little salt improves it. Raisin Pulp. — Wash seeded raisins, and stew until tender and well dried out. Rub through a fine colander. *Baked Banana. — Roll peeled bananas in fruit juice, then in Zwieback-crumbs. Sprinkle Malted Nuts on top, and bake until slightly browned. *Granuto and Baked Banana. — Grind Granuto moderately fine, add a pinch of salt, and roll in it peeled bananas until thoroughly covered. Lay the bananas in a granite basin, cover with strawberry juice, and bake until the juice is almost cooked away. Baste with the juice while cooking. Serve a little of the thick syrup on each banana. *Baked Banana with Cranberry Sauce. — Peel bananas, and roll them in lemon juice, sugar, and Granose Flakes. Bake until tender, and serve with any desired sauce. s Healthful Cookery Sliced Bananas with Meltose. — Whip a cup of Meltose with an egg-whip until white and creamy, then add one or two drops of vanilla extract, or lemon juice if preferred, and serve over sliced bananas. ^Strawberry Banana Dessert. — Take a quart of canned strawberry juice, thicken with corn-starch, and boil until the corn-starch is well cooked. When done, let it cool off a little, then slice four or five bananas into it, and mold in cups. Set aside to cool. Serve with Granose Flakes and whipped cream. ^Scalloped Bananas. — Cut one-half dozen bananas into one-half inch slices. Cut some bread into small pieces, and put a layer of this into the bottom of an oiled pudding-dish. Add a layer of bananas, two tablespoonfuls of Malted Nuts, and one-half tablespoonful of lemon juice. A sprinkle of sugar may be used. Repeat these layers until all have been used, having bread as the top layer. Sprinkle the top with Malted Nuts or sugar, and bake for one-half hour in a quick oven.

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Simple Custard Pie

Healthful cookery