Carolina cookery from Quaker kitchens

Wash prunes and put in enough water to cook until very tender. Remove seed and chop prunes until very fine. Stir in the sugar and then the whites of the eggs which have been beaten very stiff. Turn into a buttered baking dish and bake until a very delicate brown in a slow oven, as it scorches quickly. Serve with whipped cream flavored and sweetened to taste. —Mrs. Arthur Lyon. LEMON SPONGE 1 oz. of corn starch 2 oz. of sugar % pint of milk Rind and Juice of 1 lemon % pint of water % oz. of butter 1 egg Blend corn starch with a little cold milk until smooth, boil the remaining milk and water and pour on to corn starch, return to pan and add the rest of the ingredients, then whip the white of the egg and pour into mould to cool. —Mrs. Norman Fidler. INDIAN PUDDING 4 cups milk (whole 4 tsp. salt or skim) 1 tsp. ginger “4 cup corn meal ; 1-3 cup molasses. Cool milk and meal in a double boiler 20 minutes; add molasses, salt, and ginger. Pour into buttered pudding dish and bake two hours in a slow oven, or use your fireless cooker. Serve with milk. This makes a good and nourishing dessert. Serves six. —Gov’t. Bulletin. LEMON ICE 1 cup lemon juice and 4 cups water grated rind 2% cups sugar Make a syrup of sugar and water and when cold add lemon and freeze. —Miss Stella Anderson. ORANGE PUDDING 6 oranges 1 tbs. corn starch 3 tbs. sugar 2 egg yolks 1 pt milk 2 egg whites 1% tsp. butter Peel and slice oranges into a deep pudding dish and sprinkle with sugar. Seald milk in double boiler, add corn starch dissolved in cold milk, add gradually to egg yolks and sugar well beaten, return to fire and cook until thick, adding butter. Cool slightly and pour over oranges. Beat whites of eggs stiff add two tbs. sugar, cover pudding and brown slightly. —Mrs. J. E. Paige. BISQUE TARTONI 3 eggs % cup of strong coffee % cup white sugar 1 pint of cream 1 dozen macaroons Boil sugar and coffee together until it strings from the spoon. Add to the well beaten eggs. Whip the cream stiff and add to eggs, etc. Roll macaroons until fine and line mould with them. Then put a layer of cream and layer of macaroons until mould is filled. Pack in ice and salt for several hours. —-Mrs. O. E. Mendenhall. BROWN BETTY 3 cups apples (chopped) % tsp. nutmeg 2 cups buttered crumbs % tsp. cinnamon : % cup brown sugar % lemon, juice and rind 1% cup of water Melt two tablespoonsful butter and add the crumbs, Mix well. Pare, core and chop the apples. Mix together the sugar, spice and grated lemon rind. Arrange the food in a baking dish in layers, putting one half the spice mixture on each layer of apple. Add the lemon juice and water before the top covering of crumbs. Cover and bake in a moderate oven until the apples are soft. Uncover and allow the crumbs to brown. PUDDINGS The proof of the pudding is in the eating. —Cervantes. ENGLISH PLUM PUDDING 2 lbs. bread crumbs 2 lbs. sugar 2 lbs. beef suet 2 Ibs. eggs (16) 2 lbs. seedless raisins 4 ozs. flour 2 lbs. seeded raisins 1 lb. chopped nuts 2 Ibs. currants Salt and spices to taste 2 Ibs. mixed candied peel Boil 7 to 9 hours. Soak the bread crumbs in sweet milk, add the fruit, and the well beaten eggs, and mix thoroughly. Grease some bowls with the skins of the suet, and fill with the mixture, cover with paste of floux and water, which helps to keep the flavor, then cover with several thicknesses of cloth, and tie down very firmly. Boil from 7 to 9 hours, then remove the cloths, but not the crust, let them get quite cold. then cover again with clean dry cloths, and store until needed.