Caramel Bread Pudding. Scald 1 qt. milk, add 14 cup sugar✪ Sweet Potato Pie as has been caramelized. When caramel is dissolved pour the milk over 2 cups stale bread crumbs. Add 2 eggs slightly beaten, 1, cup sugar, 14 teaspoon salt and 1 teaspoon vanilla. Pour into buttered pudding dish and bake oy. 1 hour. Serve with cream, plain or beaten. i RODA PACE. Honey Pudding). {i cup honey, 1 Bix chopped suet, 1 cup sweet milk, 1 cup pee cup currants, 1 cup chopped dates, 1 teaspoon soda, 1 teaspoon salt. Spices to taste, flour to make stiff. Steam 3 hours in cans. MRS. REX MILLER. 38 CARBON COUNTY COOK BOOK Vegetable Plum Pudding. 1 cup grated carrots, 1 cup grated — potatoes, 1 cup suet chopped fine, 1 cup brown sugar, 1 cup raisins or currants, 2 cups flour, 1 teaspoon baking powder, 14 teaspoon each of cinnamon and nutmeg, pinch of salt, 1 egg if desired. Sift dry ingredients with flour and add to fruit and vegetables a little at atime. Boil in a sack for 2 hours. MRS. ROSY ANDERSON. MRS. MARY EVANS. Rice Pudding. 2 cups milk, 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon flavoring extract, 2 cups cooked rice, 1 cup sugar, 4 eggs✪ Rice Pudding. Cream butter and flour together, heat milk in double boiler, when hot add butter and flour, cook until thick. Cool, add” sugar and flavoring. Beat yolks of eggs until thick and whites un- til stiff. Add yolks and rice to other mixture, then fold in whites. Place in a pudding dish and cook in pan of water in oven. When done, turn in glass dish. Garnish with peaches and whipped cream. MARY RUSSELL, Cameron. Plum Pudding. 1 cup chopped suet, 1 cup raisins, 1 cup cur- rants, 2 cups flour, 14 cup milk, 1 egg, 1 cup sugar, all kinds of spices 1 teaspoon each, 2 teaspoons baking powder and a pinch of soda and salt. Prunes may be added. MRS. GEO. ROBB. MRS. PRICE, Helper. Banana Pudding. 1 tablespoon cornstarch dissolved in a little cold water, cup sugar, butter size of walnut. Stir together in a granite pan, pour on 1 pini of boiling water. When thick stir 2 well beaten eg'g yolks into the mixture and let come to a boil. When cold add sliced bananas. Decorate with the whites of eggs well beaten, sweetened and flavored to suit taste. ‘ MISS DOROTHHA SAUER, Helper. Cheese Pudding. 1 cup grated cheese, 1 cup boiling milk, 2- eggs, 1 tablespoon bread crumbs, 1 dessertspoon butter, 1 teaspoon _ flour, 1 teaspoon salt, dash of pepper. Mix in a bowl, cheese flour, — salt, pepper and crumbs, add the boiling milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly. Bake in buttered dish 20 minutes and serve hot. MRS. S. FARRIMOND, Cameron. Bread Pudding. 1 pt. dry bread crumbs, 14 cup chopped suet, — 14 cup brown or white sugar, 1 cup raisins, 1 teaspoon baking pow- — der, spices to taste. Just enough milk to moisten. Boil in double boiler for 114 hours. Serve hot with lemon-or caramel sauce. MRS. ALMA BALLINGER. ; Steamed Apple Pudding. 2 cups flour, 4 teaspoons baking . powder, 14 tablespoon salt, 2 tablespoons butter, 34, cup milk. Sift dry ingredients, work in butter with finger tips, add milk, roll lightly, place apples in middle of dough, and fold, after sprinkling with sugar and cinnamon, place in buttered dish to steam 114 hours. Serve while hot with white sauce or cream and sugar. | MRS. KATE WILLIAMS. CARBON COUNTY COOK BOOK 39 Hollandaise Sauce. 1 cup butter, 2 yolks eggs, 2 tablespoons lemon juice, 14, cup hot water, 14 teaspoon salt, cayenne. Put in a bowl, cover with cold water and wash using a spoon. Divide into three pieces. Put one piece into a sauce pan with yolks of eggs and lemon juice. Place in a pan of water or use a double boiler. Stir constantly with wire egg beater. When first piece of butter is melted, add second, when second is melted add third. Add water and cook 1 minute longer, season with cayenne and salt. MRS. A. L. HEPPLER,Provo. ✪ Plum Pudding

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Caramel Bread Pudding. Scald 1 qt. milk, add 14 cup sugar as has been caramelized. When caramel is dissolved pour the milk over 2 cups stale bread crumbs. Add 2 eggs slightly beaten, 1, cup sugar, 14 teaspoon salt and 1 teaspoon vanilla. Pour into buttered pudding dish and bake oy. 1 hour. Serve with cream, plain or beaten. i RODA PACE. Honey Pudding). {i cup honey, 1 Bix chopped suet, 1 cup sweet milk, 1 cup pee cup currants, 1 cup chopped dates, 1 teaspoon soda, 1 teaspoon salt. Spices to taste, flour to make stiff. Steam 3 hours in cans. MRS. REX MILLER. 38 CARBON COUNTY COOK BOOK Vegetable Plum Pudding. 1 cup grated carrots, 1 cup grated — potatoes, 1 cup suet chopped fine, 1 cup brown sugar, 1 cup raisins or currants, 2 cups flour, 1 teaspoon baking powder, 14 teaspoon each of cinnamon and nutmeg, pinch of salt, 1 egg if desired. Sift dry ingredients with flour and add to fruit and vegetables a little at atime. Boil in a sack for 2 hours. MRS. ROSY ANDERSON. MRS. MARY EVANS. Rice Pudding. 2 cups milk, 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon flavoring extract, 2 cups cooked rice, 1 cup sugar, 4 eggs. Cream butter and flour together, heat milk in double boiler, when hot add butter and flour, cook until thick. Cool, add” sugar and flavoring. Beat yolks of eggs until thick and whites un- til stiff. Add yolks and rice to other mixture, then fold in whites. Place in a pudding dish and cook in pan of water in oven. When done, turn in glass dish. Garnish with peaches and whipped cream. MARY RUSSELL, Cameron. Plum Pudding. 1 cup chopped suet, 1 cup raisins, 1 cup cur- rants, 2 cups flour, 14 cup milk, 1 egg, 1 cup sugar, all kinds of spices 1 teaspoon each, 2 teaspoons baking powder and a pinch of soda and salt. Prunes may be added. MRS. GEO. ROBB. MRS. PRICE, Helper. Banana Pudding. 1 tablespoon cornstarch dissolved in a little cold water, cup sugar, butter size of walnut. Stir together in a granite pan, pour on 1 pini of boiling water. When thick stir 2 well beaten eg'g yolks into the mixture and let come to a boil. When cold add sliced bananas. Decorate with the whites of eggs well beaten, sweetened and flavored to suit taste. ‘ MISS DOROTHHA SAUER, Helper. Cheese Pudding. 1 cup grated cheese, 1 cup boiling milk, 2- eggs, 1 tablespoon bread crumbs, 1 dessertspoon butter, 1 teaspoon _ flour, 1 teaspoon salt, dash of pepper. Mix in a bowl, cheese flour, — salt, pepper and crumbs, add the boiling milk, softened butter, yolks and stiffly beaten whites. Stir thoroughly. Bake in buttered dish 20 minutes and serve hot. MRS. S. FARRIMOND, Cameron. Bread Pudding. 1 pt. dry bread crumbs, 14 cup chopped suet, — 14 cup brown or white sugar, 1 cup raisins, 1 teaspoon baking pow- — der, spices to taste. Just enough milk to moisten. Boil in double boiler for 114 hours. Serve hot with lemon-or caramel sauce. MRS. ALMA BALLINGER. ; Steamed Apple Pudding. 2 cups flour, 4 teaspoons baking . powder, 14 tablespoon salt, 2 tablespoons butter, 34, cup milk. Sift dry ingredients, work in butter with finger tips, add milk, roll lightly, place apples in middle of dough, and fold, after sprinkling with sugar and cinnamon, place in buttered dish to steam 114 hours. Serve while hot with white sauce or cream and sugar. | MRS. KATE WILLIAMS. CARBON COUNTY COOK BOOK 39 Hollandaise Sauce. 1 cup butter, 2 yolks eggs, 2 tablespoons lemon juice, 14, cup hot water, 14 teaspoon salt, cayenne. Put in a bowl, cover with cold water and wash using a spoon. Divide into three pieces. Put one piece into a sauce pan with yolks of eggs and lemon juice. Place in a pan of water or use a double boiler. Stir constantly with wire egg beater. When first piece of butter is melted, add second, when second is melted add third. Add water and cook 1 minute longer, season with cayenne and salt. MRS. A. L. HEPPLER,Provo.

The Carbon County cook book