The Landmarks club cook book

Mrs. E. R Kellam. PRUNE SOUFFLE. Stew fifty large prunes; let them simmer until the juice is cooked away. Let them cool, stone them and rub through a colander. Whip the whites of five eggs very stiff, add half a cup of sugar and mix with the prunes. Bake in a moderate oven fifteen minutes. Mrs. Von Schmidt. ROTHE GROETSE. Put to soak for two hours one cup of sago. Put to boil one quart of water, half pint of currant juice, and two cups of sugar. When boiling add sago. Stir constantly. If necessary, add sago to the consistency of ordinary pudding. Pour in molds and when cold serve with whipped cream. Mrs. Alfred J. Bayes. SCALLOPED APPLES. Six large sour apples, one pint stale bread crumbs, half cup sugar, grated rind of half a lemon, juice of one lemon, one tablespoon butter, half cup water; chop apples fine. In baking dish put layer of bread crumbs, layer of apples, last layer bread crumbs. Put bits of butter over the top, and over all pour the liquid ingredients, mixed together. Bake one hour. Miss Ellis. SNOW PUDDING. Half box gelatine, one cup cold water, two cups boiling water, one cup granulated sugar, half cup powdered sugar, third cup wine, juice of two lemons, juice and graited rind of one orange, whites of three eggs. Soak the gelatine in the cold water with orange peel for one hour. Then add boiling water and granulated sugar and stir until dissolved. Add lemon and orange juice and wine, and strain into a large bowl. When it begins to thicken at the edges, beat until it is a stiff sponge with the Dover egg-beater. Then beat the whites of eggs light with the powdered sugar, add to the jelly and pour into a melon mold. j. f. w. SPANISH PUDDING. Three pints of milk, two-thirds of a box of gelatine (dissolved in milk while heating), one pinch of salt, six eggs (whites and yolks beaten separately), two cups of sugar. Add one of the cups of sugar to the beaten yolks, and add to the boiling milk ; then add the other cup of sugar to beaten whites and stir into the milk, stirring constantly. Pour into molds immediately and let stand over night. Serve with whipped cream. Mrs. A. Petsch. spiced rice (Spanish). Take a cup of rice which has been boiled and seasoned with a little butter, milk and salt. Sweeten well and beat in two eggs. Put in a little ginger and one-half teaspoonful each of ground clove and cinnamon. Make a custard of two cups of milk, sweeten and thicken with a little cornstarch. Mix together and bake in a buttered pan. Sauce: Take three tablespoonfuls of butter and a scant cup of pulverized sugar ; beat to a cream and stir in gradually onethird of a cup of good brandy. Grate in a little nutmeg and flavor slightly with vanilla. Carmen Vibiana Pray. SPONGE PUDDING. One pint milk, two tablespoons each butter and flour creamed. Six eggs, not quite a cupful of sugar. Heat in a double boiler and thicken with creamed flour and butter. Beat yolks of eggs and sugar together, add to the hot, thickened milk and let cook for about two minutes. Beat this mixture into the stiff whites of eggs, and turn the whole into a buttered pudding dish; set the pudding dish in landmarks club cook book. a pan of water and bake forty minutes in moderate oven. Should be eaten at once. Sauce: Two tablespoons each butter and sugar, two tea-