The Cook County cook book

PRUNE WHIP. — Boil 1 cup prunes and J^ cup dried apricots until soft. Take skins and stones off of the prunes and put on and boil again with the apricots until both have reached a pulp. Remove, and let cool. Beat in whites of 1 egg and sugar to taste, and bake. This makes a dessert sufficient to serve 8 people. Serve with whipped cream. — Mrs. T. Martin, 514 S. 7th Ave., Maywood, 111. PRUSSIAN CREAM.— Scald ^ pt. milk in a farina kettle. Beat the yolks of 3 eggs and 1 cup sugar light, stir into the milk, add }i box gelatin which has been soaked in some of the milk; stir constantly until it thickens. Take from the stove and stir in the beaten whites of eggs. Pour in moulds. Serve with whipped cream and sugar. — Mrs. Edgar Wilkinson, Palos Park, 111. QUEEN OF PUDDING.— 1 pt. of bread crumbs, 1 qt. of milk, 1 cup sugar, the yolk of 4 eggs, the grated rind of 1 lemon, a piece of butter the size of an egg. Bake like a custard. When baked spread over the top slices of jelly and cover the whole with the whites beaten to a stiff froth with 1 cup of sugar, and juice of the lemon. Brown lightly in the oven. — Mrs. D. E. Gentry, Glencoe. 111. RED RASPBERRY PUFF.— 1 cup pulverized sugar, stirred in white of an egg (well beaten); add 1 cup raspberries, and heat 20 minutes. Place in refrigerator until thoroughly chilled. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. RASPBERRY CUSTARD.— Make a custard of 1 pt. milk, the yolks of 2 eggs, 2 tablespoons sugar; steam. Put a dessertspoon of raspberries in 6 custard glasses, fill nearly to the top when the custard is cold, adding the whites of 2 eggs, beaten stiff, with a little sugar. — Mrs. A. L. Lansing, Flossmore, 111. REBECCA PUDDING.— Mix ^ cup corn starch, % cup sugar, ^ teaspoon salt, dilute with cold water, add to scalded milk, stirring constantly until mixture thickens, and then occasionally. Cook 15 minutes, add 1 teaspoon vanilla, and the whites of 3 eggs, beaten stiff. Mix thoroughly, mould, chill and serve with yellow sauce. — Mrs. L. E. Mason, Oak Glen, 111. VARIATION I. — Wash the rice thoroughly, then put over a moderate fire with just enough cold water to prevent it from burning. Use a double boiler, if possible, and have a close-fitting cover. Add salt to taste. Steam the rice; when nearly done, remove the cover and add a lump of butter. Serve plain or with cream, sugar and nutmeg. — Mrs. D. E. Remley, Willow Springs, 111. RICE PUDDING.— Boil 1 ciTp rice in water, until tender, drain, and add 1 cup sugar, butter size of walnut, 2 well-beaten eggs, and a pt. of milk; bake in a "fairly fast oven until nicely browned on top. A piece of butter, cut in fine bits, over the top helps to give it a rich brown color. — Mrs. T. Martin, 514 S. 7th Ave., Maywood, 111. RUBY UNDER THE SNOW.— Put ^ pt. of tapioca into a double boiler, with IJ^ pts. of cold water, and lemon rind, cut like an apple paring, and let it simmer until clear; then take out the lemon rind, and add Yt. pt. of currant jelly 4 oz. of sugar, 2 tablespoons of any kind of dark juice, and juice of 1 lemon. When all are melted together, pour into a glass dish and set away to cool. When cold, cover with whipped cream, sweetened and flavored.— Mrs. D. E. Gentry, Glencoe, 111.