San Rafael cook book, 1906

SOFT CORN PUDDING— Miss O. H. Gordon. 1 cup white com meal, 1 cup boiled rice, 1 cup milk, li^ cups boiling water, 1 tablespoon butter, 1 teaspoon salt, 3 or 4 eggs beaten separately. Pour boiling water over the meal, add the other ingredients, whites of eggs last of all. Bake in a pudding dish in a moderate oven % of an hour; serve with plenty of butter. CORN MEAL PUDDING— Mrs. W. L. Oge. 1 qt. of new milk, 4 tablespoons of corn meal, % teaspoon of ground cloves, 2 teaspoons of cinnamon, % cup of molasses, pinch salt, 2 eggs. Put all the milk except % cup in a farina kettle and when boiling stir In the corn meal slowly to let it thoroughly cook 20 min. A'dd the spice and molasses and salt. Put in a baking dish to cool and then add the beaten eggs and bake slowly 2 hours. Serve with cream' or butter and sugar sauce. CORN MEAL PUDDING — Mrs. Daniel Bradford. 1 pint of milk ; as it comes to a boil, stir in % cup of meal. When tx>ld, add 3 well beaten eggs, % of a cup of molasses, % teaspoon of salt, 1 wineglass of wine, butter size of half an egg, !%■ teaspoon of 116 PUDDINGS soda. Beat well, and add less than 1 qt. of cold milk. Bake 3 hours ■with a cover over it, and stir it every half hour until the last hour. Very nice. LEMON TOAST— Mrs. W. F. Jones. 1 Beat the yolks of 3 eggs and aldd 1% cups of sweet milk. Dip thin slices of bread in ;this, and fry a light brown in butter. Sauce. — Beat the whites of 3 eggs stiff; add % cup of white sugar, the juice of 1 lemon and 1 cup of boiling water. Pour over the toast as you serve it. QUEEN ESTHER'S TOAST— Mrs. Thos. Menzies. Cut stale bread into pieces 2 inches square and 1 inch thick. Steep them well in milk, then dip in beaten yolk of egg, and fry in butter. Make a sauce of sugar, water and cinnamon, to serve with the toast. BERRY PUDDING— Mrs. E. B. Mahon. 2 eggs, 1 pt. of milk, a little salt, % cup of sugar, flour to make a thick-batter, 1 teaspoon yeast powder, 1 pit. of berries (any kind) well dredged with flour, stirred in at the last; boil 1 hour in mold. Make sauce. BLACKBERRY OR RASPBERRY PUDDING— Mrs. W. F. Jones. Put a layer of berries in the bottom of a baking dish and sprinkle with sugar; then cover with a layer of thin bread and butter, and repeat until the dish is full; have the last layer of bread crumbs. If made from earned fruit, drain off the juice and pour it over the pudding last, then the sugar may not be needed. Bake in a pan of water In rather a slow oven about 1 hour. The blackberry pudding is best hot with hard sauce. The raspberry pudding is to be eaten cold with cream. Part Loganberries improves the blackberry pudding. STRAWBERRY SHORTCAKE— Mrs. W. F. Jones. Sieve well together 1 qt. of flour, 1 level teaspoon salt, and 2 heaping teaspoons baking powder; rub in %- cup of butter; then wet up with milk just suificient to roll out. Divide the dough into 4 parts ; roll 1 piece in a round shape, put in a deep jelly cake pan, spread the top with a little butter; roll out another piece and pile on top of this; prepare the other 2 pieces the same way in another pan, and bake in rather quick oven until nice and brown. Then remove from the oven ; open and spread both sides generously with butter. Have a drawer of berries cut up and well sugared; put half between each shortcake and serve at once with rich cream. It is an improvement to halve enough of the largest berries to put around the edge of the shortcake, pouring berries inside; then cover the top with whipped cream. PUDDINGS PEACH COBBLER— Mrs. E. B. Mahon. Fill a pie dish with peeled peaches leaving In the pits; add a very little cold water and sugar to taste. Cover with pie crust, prick with a fork; bake % of an hour. EJat with cream.