Council cook book

Yolks of three eggs beaten with one cup sugar; add one teaspoon of cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye bread crumbs added gradually. Mix well and add beaten whites. Bake slowly. Half an hour before serving, add one cup of claret or white wine. Serve ,with sherry wine sauce or whipped cream. Steamed Bread Pudding. Five slices stale bread, medium thick, soaked in water ; squeeze out water. Add one cup brown sugar, pinch salt, one cup raisins, currants, and citron, one teaspoon mixed spices, one teaspoon chocolate, one teaspoon vanilla, two eggs, dropped in whole, and lastly one heaping teaspoon yeast powder. Grease pudding mold, put in ingredients, and steam two hours. Serve with hard sauce. A Simple Rice Pudding. One quart milk, three tablespoons rice; sugar, vanilla, and salt to taste. Bake two hours, slowly. When cool, add marmalade and whipped cream. Cornmeal Pudding. Beat four ounces butter and one cup powdered sugar until very light. Beat in thoroughly the yolks of three eggs. Add gradually one cup and one tablespoon cornmeal, then the stiff-beaten whites of eggs. Mix well and bake in a buttered dish. To be eaten hot with maple syrup. Phone West 1000 We'll do the Rest 2036-2054 O'FARRELL ST. Dimpus Dampus. Make pancake batter of three eggs, three tablespoons flour (or more in same proportion), milk for very thin batter, pinch of salt. Slice any kind of fruit into the batter. Bake twenty to twenty-five minutes. Dimpus Dampus. Melt one cup butter; add two tablespoons brown sugar, one-fourth teaspoon salt, one pint milk, flour to make a paste. Spread in buttered pan and cover with chopped apples. Bake quickly. Carrot Pudding. One cup sugar, one-third cup butter, one cup grated carrots, one cup grated potatoes, one cup raisins, one cup currants, two cups bread crumbs, one-half teaspoon soda stirred in potatoes, one teaspoon each cloves, cinnamon, and allspice. A little syrup may be added, and four tablespoons whisky. Steam three hours. Serve with hard sauce. May's Favorite Pudding. To one pint of boiling water add the juice of one lemon and one-half cup sugar; while still boiling, stir in three tablespoons instantaneous tapioca. Continue boiling one minute, till the grains are clear. Have ready the beaten whites of two eggs in earthen bowl; pour boiling tapioca on them, beating until f[advertisement: Equipages and Automobiles] JVCtC^ O 1623-1631 Pine Street Phones Franltlin 216 Franklin 217 San Francisco, Cal. thoroughly mixed. Set aside to cool. Serve with the following sauce : To one pint of boiling milk add the well-beaten yolks of two eggs, together with one-half teaspoon of moistened corn starch and one-half cup sugar; flavor with lemon extract. Steamed Pudding. One cup chopped walnuts, one cup chopped raisins, one cup milk, one-half cup molasses, two cups graham flour, one and one-half teaspoons soda, two teaspoons yeast powder, one-half teaspoon salt. . Steam three hours Grapenut Pudding. Make a thick apple sauce and put alternate layers of grapenuts and sauce in a buttered dish. Have grapenuts on top. Bake half an hour, and serve with cream. Lemon Pudding. Butter a pudding dish and line with stale cake. Pour over a lemon custard of the yolks of six eggs, creamed with two cups sugar, grated rinds and juice of three lemons, one-half cup melted butter. Place pudding dish in a pan of hot water and bake fifteen minutes. Beat whites to froth, add one tablespoon sugar to each white, and put on top. Bake till light brown. Borden's Pioneer Milk Apple a la Confiture.