The bride's cook book

Put all together in double boiler. When smooth turn into buttered baking dish and bake 40 minutes. Serve with crushed fruit sauce. STEAMED NUT PUDDING Vz Cup Pecan or Other Nuts, Chopped 1/2 Cup Raisins and Chopped Figs 2 Tablespoons Citron or Candied Orange Peel 1 Cup Barley or Corn Flour 3 Tablespoons Honey Vx Teaspoon Salt 14 Teaspoon Soda Thoroughly mix the ingredients. Steam 2 hours and serve with sauce. FIG PUDDING 1 Cup Molasses IJ/2 Tablespoons Butter Substitute Vz Pound Chopped Figs, dredged Cinnamon and Nutmeg to Taste 1 Cup Milk 1 Egg 2 Teaspoons Baking Powder Add sufficient barley flour to give the consistency of ginger bread. Steam about 2 hours. Serve with any sauce. MOLASSES PUDDING 1 Cup Molasses 1 Cup Sour Milk 1 Cup Chopped Suet 1 Cup Currants 1 Teaspoon Soda Cloves and Cinnamon to Taste Barley Flour, to make Stiff Batter Steam Ij^ hours. CORNSTARCH PUDDINGS CUSTARDS HONEY CORNSTARCH PUDDING DELICATE CUSTARD 1-3 Cup Honey '/4 Teaspoon Salt 41/2 Tablespoons Cornstarch 4 Cups Scalded Milk Mix the honey, salt, and cornstarch. Stir in the hot milk gradually, stirring until smooth. Stir and cook over boiling water until the mixture thickens. Cover and cook 15 minutes. Turn into a wet mold, chill, and serve with cream. CHOCOLATE CORNSTARCH PUD- DING 2 Cups Milk 3 Tablespoons Cornstarch 1-3 Teaspoon Salt J/2 Teaspoon Vanilla 2 Tablespoons Sugar 3 Tablespoons Corn Syrup 1 Square Chocolate Melt chocolate over hot water. Scald 114 cups of milk, add the corn syrup. Mix sugar, salt and cornstarch together, add 1/4 cup of cold milk to make a smooth mixture; add gradually to the scalded milk, and then add all the liquid to the melted chocolate, stirring constantly. Cook 20 minutes in a double boiler, stirring until thickened; add vanilla, pour into moulds which have been dipped into cold water. Chill. CORNSTARCH PUDDING 1% Cups Milk '/i Cup Sugar or «/2 Cup Corn Syrup 4 Tablespoons Cornstarch (level) Pinch of Salt Vanilla Mix the cornstarch with cold milk, scald the remaining milk, and add the sugar or syrup, salt, and cornstarch. Stir until thick. Cover and cook for 20 minutes. Add vanilla. Serve cold, plain or with fruit. Add a square of chocolate to the milk for chocolate cornstarch. BLANC MANGE 2>4 Cups Milk, scalded 6 Tablespoons Cornstarch Pinch of Salt 1 Teaspoon Vanilla Directions: Mix the cornstarch with one-quarter cup of cold milk, add the salt and stir the scalded milk slowly onto the cornstarch. Cook over water for 12 minutes, stirring till it thickens. Add vanilla. Stir well. Turn in a mould wet with cold water to set. Yolks of 2 Eggs 2 Tablespoons Yellow Corn Syrup 1 Pint Milk; scalded 2 Teaspoons Cornstarch Directions: Mix the cornstarch, syrup and eggs, and pour on the hot milk. Cook over water till it thickens. Flavor with vanilla. May be poured over fresh or stewed fruit. JUNKET 3 Cups Whole Milk % Cup Corn Syrup 1 Junket Tablet 1 Tablespoon Cold Water 1 Teaspoon Vanilla