A calendar of dinners, with 615 recipes

For sauce. Soak prunes in water over night, after first washing them. Next day put them in pan with water they were soaked in, just enough to cover them, simmer gently until quite soft. Do not allow to boil, or fruit will be spoiled. Take out stones, crack some, and save kernels. Rub prunes through sieve, add sherry, kernels blanched, grated rind and strained lemon juice, and cinnamon, and then, if thicker than rich cream, add more wine, or water, and use. Chocolate Jelly 2 squares chocolate 4 tablespoonfuls cornstarch 1 tablespoonful Crisco 1% teaspoonful salt 2 cupfuls boiling water 1 teaspoonful vanilla extract 34 cupful sugar ¥% cupful chopped walnut meats Whipped cream Break chocolate into small pieces, dissolve in boiling water, add Crisco, salt, cornstarch mixed with sugar, stir and boil for eight minutes. Remove from fire add vanilla and nuts and pour at once into wet mold. Cool, turn out and serve with whipped cream. Cottage Pudding 1 cupful sugar 2 tablespoonfuls Crisco 1 egg 2% teaspoonfuls baking powder 1 cupful milk or water Y% teaspoonful salt 2% cupfuls flour 1 teaspoonful vanilla extract 1 cupful sultana raisins Sauce 1 tablespoonful Crisco 1 teaspoonful flour 1 cupful sugar ¥ teaspoonful vanilla extract 1 egg 1% cupfuls boiling water For pudding. Cream Crisco and sugar together, add egg well beaten, milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn into greased mold, and bake twenty-five minutes in moderate oven. Turn out Puddings and serve with sauce. This pudding may be steamed for one and a half hours. For sauce. Mix flour, sugar, and Crisco in small saucepan, then stir in egg and boiling water and boil for three minutes. Flavor with the vanilla. Molasses Sponge Pudding 2 cupfuls flour Y% cupful molasses 2 teaspoonfuls powdered ginger 1 egg Y% teaspoonful baking soda 1 tablespoonful breadcrumbs ¥% cupful Crisco 34 cupful milk Y% teaspoonful salt For Sauce 1 teaspoonful Crisco 2 tablespoonfuls lemon juice 1 teaspoonful cornstarch 3 tablespoonfuls molasses 1 cupful hot water For pudding. Mix flour, breadcrumbs, soda and ginger together, then rub in Crisco with finger tips. Beat egg, add milk, molasses, salt and stir into dry ingredients. Turn mixture into Criscoed mold, cover with greased paper and steam steadily for two hours. Turn out and serve with sauce. For sauce. Blend Crisco and cornstarch together, add molasses, water, and lemon juice, and boil a few minutes. Monica Pudding 3 tablespoonfuls melted Crisco 3 eggs 2 cupfuls milk Y% cupful sugar Y% cupful flour Y% teaspoonful salt Y% teaspoonful vanilla extract For Sauce Y% cupful Crisco ¥% cupful cream ¥ cupful powdered sugar ¥% teaspoonful vanilla extract For pudding. Heat 1 cupful milk. Add other cupful milk gradually to flour, then stir into boiling milk, stir and cook five minutes. The mixture should be quite smooth. Remove from fire, add Crisco, sugar, yolks of eggs well beaten, salt, vanilla, and whites of eggs stiffly beaten. Turn into Criscoed baking dish, set in pan half full of boiling water. Bake in moderate oven thirty-five minutes. Serve with sauce. For sauce. Melt Crisco, add sugar, cream and vanilla extract and bring to boil. Noodle Pudding 1 pint noodles 1 lemon 34 cupful sugar Yq cupful blanched and chopped 4 eggs almonds 14 cupful melted Crisco 2 cupfuls milk 1% teaspoonful salt Throw noodles into boiling salted water, and cook five minutes. Drain in colander. Beat eggs until light and stir in the noodles. Grease pudding dish with Crisco, put in layer of noodles, sprinkle with sugar, almonds, grated lemon peel, and melted Crisco. Then add another layer of Puddings noodles and proceed as before, until all are used up. Add milk and salt, and bake one hour in moderate oven. Serve hot with milk or cream. This pudding is delicious with stewed fruits. Peach Delights