The Central cook book

KNOX stands for Quality and Quantity in Gelatine Grape Nut Pudding 1 cup grapenuts. 144 cups milk. 4 cup sugar. Butter size of walnut. Y% teaspoon vanilla. Boil all together until it thickens, will take about five minutes or little longer. Serve with sauce, or whipped cream. Mrs. U. B. ALEXANDER. Bread Pudding 14% slices buttered toast. 1 pint milk. 2 eggs. lg cup sugar. 14 teaspoon vanilla. Make custard by beating the eggs very light. Add sugar and mix thoroughly. Add milk and vanilla. Put toast in bottom of a pudding pan and pour custard over it and cook in a moderate oven until the consistency of boiled custard. Mrs. A. P. Hepricx. Banana Pudding 3 bananas. 4 pound vanilla wafers. 1 quart sweet milk. 3 eggs. 3 tablespoons cornstarch. 14 cup sugar. Place layers of vanilla wafers in bottom of baking dish, then layer of bananas, until wafers and bananas are used. Make a boiled custard of sugar, egg yolks, and cornstarch, cook. When thick pour over bananas and wafers. Make meringue of three egg whites, six tablespoons sugar, pour over custard and brown. When meringue is brown the pudding is done. This can be cooked in custard cups also. Miss Bertie Ruts. Cocoanut Custard 1 egg. 1 cupful of sugar. A lump of butter the size of a 2 tablespoons of flour. walnut. 11% cupfuls of fresh buttermilk. 1/3 teaspoonful soda. Pinch of salt. 1 small package of shredded cocoanut. This will make two custards. Miss Janrm Harrineton. Biscuit Pudding Crumb up cold biscuits and soak in sweet milk. Add about two eggs, one small cup sugar, butter size of an egg, one tea- spoon vanilla, and one cup stewed prunes seeded, also little baking powder. Bake in well greased and floured. pan. Serve with sauce. Mrs. U. B. Atexanper. 96 iit i a. mh it lant Sa PK den ol ‘nae i TRA cae) ean We Sa | ay H ad ae \ Baral phe | te agin i 4 ere bani f Pt Ay i + ik aM oe: vi 5 oe i i Reus ; i ony | Mi iy ri . i b | x, ‘We bt +4, iat vi Oto ag Cap : { Hh y } \ ’ t Pie y : 1 , iy fi & 0 ht A EN a tay vine ou i bars te cea AMM RC OLIN AY 9 aN ‘Worskoival sana SND Ss 0b PS iy a 1 Ay eh ii NT ; st eM 1b i> m ait bie i" Spleen i A ‘ t t ( meee weit , , iy APA ‘ 4 ’ Lt ) 2 &y iy 4 si ; * , ’ ij f. . ry j : ‘pe hiss * ae AP ROME Ln ys xe "h zi lit . Par aaa ita y ‘a ‘ f ! q ; } ‘ i ¥ ae ie ey ie Win i) SCL MEY ar tangy Meee i AST } Y Fa Hi a My ea any eae my) ; Rik st) Peas veut Sana AR al e120 A ie ue neat a Ue, af rier ; Pans: Wy thy re een : i " i fal out ' 4 / a uy \ } ' teh nk’ Otte, figs ow Ag vids +3) mae. v ‘ 4 sia ‘osha SARE isa 08 ; j id a iy het ph ay ie eee: yi ANTS colnet ON ae is xt ae tk Ame t Pe Fceihal igh OMT % oo pe Ga Ae nhy ee ne fea mee Laas ‘its Rye Desserts can be made in a short time with KNOX GELATINE Vevy Pudding Y4 cup butter. 1 cup molasses. 2 cups sifted flour. 1 cup milk. 1 teaspoon soda. 1 teaspoon cloves. 1 pinch salt. 1 teaspoon cinnamon. Steam in mold or bake in slow oven. SAUCE One cup sugar, one cup butter creamed, add one well beaten egg. Flavor with vanilla. Just before serving stir in table spoon (or more) hot water. Mrs, Crarence Howe tt. Persimmon Pudding 4 cupfuls of grated sweet 2 cupfuls of persimmons after they potatoes. are seeded. 21% cupfuls of sugar. 4 eggs. 1 cupful of butter. 1 cupful of flour. 2 cupfuls sweet milk or water. Flavor with nutmeg, Bee Brand. Bake in hot oven. Work the persimmons up with warm water and mash through colander to get the seed and. skins out. Miss Janiz Harrineron. Sauce for Suet Pudding