The Central cook book

1 cup sugar. 1 egg. Butter size of walnut. 1 tablespoon flour. 2 tablespoons cold water. Beat all together and pour in a halt-pint of hot milk. Let come to a boil, just enough to cook flour; not too long or egg will curd. Flavor with vanilla or any desired flavoring just before serving. Mrs. H. E. Gores. Banana Pudding Yolks of 4 eggs. 1 pint of milk. 2 cups of sugar. Y teaspoon salt. Boil in double boiler until creamy, pour layer of this custard in pudding pan. Slice two bananas, crumble few vanilla wafers, then another layer of boiled custard, continue this, until all of custard, half dozen bananas and half pound of vanilla wafers are used. ICING FOR PUDDING Whites of four eggs, one-half cup of sugar, put on pudding, let cook until a light brown. This will serve ten people. Mrs. W. S. Sudderth. 7 97 KNOX ACIDULATED GELATINE—no bother—no trouble—no squeezing lemons Cranberry Sauce Put the berries, after picking over and washing, into a saucepan just covered with water and stew slowly over a good fire, stir often, mashing the fruit all you can. When they are mashed, which will take about one-half hour, take them from the fire and add the sugar (nearly a pound to a quart of berries) stirring it till it has dissolved. Press all the fruit through a coarse sieve and put what passes through into the saucepan and cook until thick; put into dish or mold and set away to cool. Mrs. T. T. Wettons. Orange Pudding Peel and cut five sweet oranges into thin slices, taking out the seeds, pour over them a coffee cup of white sugar; let a pint of milk get boiling hot by setting it in a pot of boiling water; add the yolks of three eggs well beaten, one tablespoonful of cornstarch, made smooth with a little cold milk; stir all the time; as soon as thickened pour over the fruit. Beat the whites to a stiff froth adding a tablespoonful of sugar and spread over the top for frosting. Set it in the oven for a few minutes to harden. Eat cold or hot (better cold) for dinner and supper. Berries or peaches can be substituted for oranges. Mrs. Charles H. Younger. Rice Pudding 1 cup boiled rice. 1 cup milk. 1 cup seedless raisins. 1 egg. Butter and salt to season. Flavor with Bee Brand nutmeg or cinnamon. Bake in well greased and floured pan. Serve with sauce. Mrs. U. B. Alexander. Water Pudding 4 tablespoons cornstarch. 1 pint boiling water. 1 cup sugar. 2 lemons. Whites of 3 eggs. Moisten cornstarch with little water. Stir well, boil one minute, add sugar, grated rind of one lemon and juice of two lemons. Pour this while hot over beaten whites of eggs. Put in molds after whipping well. SAUCE FOR PUDDING 1 pint milk. yolk 2 eggs. 1 cup sugar. Bee Brand vanilla. Scald milk, add sugar and eggs, flavor, cook until it thickens. Add cherry if desired. Mrs. W. I. Wettons. FOUR separate Desserts or Salads from one package of Knox Gelatine Cottage Pudding 4 cup butter. Y% cup sugar. 1 egg well beaten. 1 cup milk. 2 cups flour. 3 level teaspoons baking powder. 4 teaspoon (level) salt. Cream butter, add gradually sugar and egg, sift together thoroughly the flour, baking powder and salt and add with milk to first mixture. Bake thirty-five minutes. Serve with vanilla or hard sauce. Mrs. C. D. Leavister. Graham Pudding Mix well together one-half cupful molasses, one-half teaspoonful soda, one-fourth cupful butter, one egg, one-half cupful milk, one and one-half cups Graham flour, a little salt and spice to taste. Steam two hours. Add one cupful raisins if desired. Serve with sauce. Mrs. W. P. Bankiarp. Apple Dumplings 1 cup flour. 2 tablespoons shortening. 2 teaspoons baking powder. 1/3 cup water or milk. 4 teaspoon salt. 4 apples. 14 cup sugar.