Boston Cooking-School cook book

Mix sugar, salt, and cinnamon and add to squash; then add eggs and milk. Turn into buttered baking dish and bake in moderate oven (350° F.) until firm. Cool slightly before serving. CUSTARDS AND PUDDINGS 543 CHOCOLATE PUDDING, MARSHMALLOW MINT SAUCE 1 quart milk 1 teaspoon salt 1% squares unsweetened 2 tablespoons granulated chocolate gelatine, soaked in 1g cup sugar 3 tablespoons cold water Scald milk with chocolate in double boiler and beat until smooth. Add sugar, salt, and soaked gelatine. As soon as gelatine dissolves, strain into mold. Chill. Serve with Marshmallow Mint Sauce (p. 612). Serves 6. BROWN BETTY or SCALLOPED APPLES 2 cups bread crumbs 14 cup sugar, brown or white 14 cup butter, melted 14 teaspoon grated nutmeg 1 quart sliced apples Grated rind and juice 4% lemon Y% cup hot water Mix crumbs and butter lightly with fork. Cover bottom of buttered pudding dish with crumbs and spread over half the apples, sprinkle with half the sugar, nutmeg, lemon juice, and rind mixed together; repeat, cover with remaining crumbs and water, and bake 40 minutes in moderate oven (350° F.). Cover at first to pre- vent crumbs browning too rapidly. Serve with cream. Serves 6. Peach Brown Betty. Use equal quantities sliced peaches and bread crumbs. Omit lemon and nutmeg. Sirup from canned. peaches may be used in place of water (omitting sugar). Rhubarb Brown Betty. Use equal quantities cooked rhu- barb and bread crumbs. Season to taste. Omit water. BLUEBERRY PUDDING 6 slices bread, buttered 3 cups blueberries Cinnamon 34 cup sugar 14 cup water Sprinkle bread lightly with cinnamon. Cook berries, sugar, and water 10 minutes. Arrange bread and berries in alternate layers in glass bread dish. Chill in refrigerator several hours. Turn out and slice. Serve with thin cream, Serves 6. 544 THE BOSTON COOKING-SCHOGL COOK BOOK PRUNE WHIP 24 cup stewed prunes (p. 57), pitted VY cup sugar 5 egg whites Y% tablespoon lemon juice Rub prunes through a strainer, add sugar, and cook 5 minutes (the mixture should be of the consistency of marmalade). Beat egg whites until stiff, add prune mixture gradually when cold, and lemon juice. Pile lightly on buttered pudding dish, bake 30 min- utes in slow oven (300° F.). Serve cold with Soft Custard (p. 529). Prune and Apricot Whip. Use half prune pulp and half apricot. Apricot Whip. Use apricots in place of prunes. PRUNE SOUFFLE 14% cups stewed*prunes (p. 57), pitted Y cup sugar - 4 egg whites Cut prunes in small pieces; then sprinkle with sugar. Beat egg whites until stiff and add prunes gradually. Pour into slightly buttered pudding dish and bake 25 minutes in moderate oven (350° F.). Chill and serve with whipped cream or Soft Custard tp: 529) Serves. 6. NORWEGIAN PRUNE PUDDING 14 pound prunes 1-inch piece stick cinnamon 2 cups cold water 114 cups boiling water 1 cup sugar ¥ cup cornstarch ¥% teaspoon salt 1 tablespoon lemon juice Pick over and wash prunes, then soak 1 hour in cold water, and boil until soft in same water; or use 1 cup stewed prunes, pitted, and 4 cup juice. Obtain meat from stones and add to prunes and juice. Add sugar, salt, cinnamon, boiling water, and simmer 10 minutes. Dilute cornstarch with enough cold water to pour easily, add to prune mixture, and stir constantly while cooking 5 minutes. Remove cinnamon, add lemon juice, mold, chill, and serve with cream. Serves 6. Nut Prune Soufflé. Before molding, fold in 2 egg whites beaten stiff and 14 cup walnut meats broken in pieces. CUSTARDS AND PUDDINGS 545 AMBROSIA 3 oranges \4 cup shredded coconut 3 bananas Remove sections from oranges and cut in thirds. Slice bananas. Combine fruits, chill, and serve topped with coconut. Serves 6. RASPBERRY OR STRAWBERRY WHIP 114 cups berries 1 cup powdered sugar 1 egg white