My best 250 recipes

Separate two eggs; add to the yolks a cupful and a half of milk, a tablespoonful of butter, melted, and half a teaspoonful of salt; mix and add two cupfuls of flour that have been sifted with three level teaspoonfuls of baking powder; beat quickly, fold in the well-beaten whites of the eggs, and turn in a greased shallow baking-pan. Cover the top thickly with apples that have been pared, cored and quartered, putting the rounding sides up, and dust over half a cupful of sugar. Bake in a moderately quick oven for half an hour, or until the apples are tender. Serve with cream. Peaches, huckleberries, blackberries or elderberries may be substituted for the apples. My Best 250 Recipes 75 ALMOND CUSTARD Pare and slice two large peaches, put them in the bottom of a serving-dish. Put a pint of milk in a double boiler; separate two eggs, beat the yolks with half a cupful of sugar, add a little hot milk, turn in the boiler, cook for a moment, take from the fire, and stir in half a cupful of stale, fine breadcrumbs, ten drops of bitter almond, and twenty-four almonds, blanched and chopped fine. Cool and pour over the peaches in the servingdish. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of powdered sugar, and beat again. Drop by teaspoonfuls in a saucepan of hot water; cook for an instant; lift with a skimmer, drain, and slide them at once on top of the pudding. Dust with a tablespoonful of fine breadcrumbs and stand aside to cool. Serve cold. Stale pieces of cake or rusk may be used in the place of bread. PAN PUDDING Add sufficient milk to a pint of flour to make a stiff dough ; knead and pound it for at least fifteen minutes. Cut it in quarters, roll each piece in a thin sheet not thicker than letter-paper and the size and shape of an ordinary roasting-pan. Brush the bottom of the pan with melted suet, put in a sheet of the paste, brush it lightly with melted suet. Have ready a quarter of a pound of ^6 My Best 250 Recipes Jordan almonds, blanched, chopped fine, and mixed with a cupful of chopped raisins, half a pound of chopped apples, and a cupful of brown sugar. Put this mixture on the sheet in the pan, cover with another sheet, brush with suet, then another, and so continue, until all the sheets of paste are used. Brush the top with melted suet, dust with sugar, and bake in a quick oven for three-quarters of an hour. Remove very carefully from the pan to a fiat dish and send at once to the table. If properly made this is one of the most delicate of all puddings. CANNELONS Rub a rounding tablespoonful of butter in a quart of flour; add two rounding teaspoonfuls of baking powder and half a teaspoonful of salt; mix thoroughly, and stir in quickly a cupful and a half of milk. The dough must be moist, but not wet. Knead quickly, roll out in a sheet half an inch thick, cut in strips one inch wide and twelve inches long; roll each strip around a cannelon-mould; place in a baking-pan, brush the tops with the yolk of an egg beaten with a tablespoonful of milk, dust thickly with granulated sugar, and bake in a quick oven for twenty minutes. When done take out of the moulds, fill the My Best 250 Recipes 77 spaces with sugared fruit. Arrange the cannelons neatly upon a pretty dish and send to the table with a pitcher of cream. PRUNE SOUFFLE Remove the stones from half a pound of stewed prunes ; press the prunes through a sieve, add to them the yolks of three eggs slightly beaten, with four tablespoonfuls of powdered sugar. Fold in the well-beaten whites of six eggs; turn at once in a baking-dish, dust the top witTi powdered sugar, bake in a quick oven for five or six minutes, then send immediately to the table in the dish in which it was baked. CREAM APPLE PUDDING