CHOCOLATE PUDDIXG. One cup bread crumbs, two cups sweet milk, scalded, one square chocolate, one-third cup sugar, one egg, one-eighth teaspoon salt, one-half teaspoonful vanilla. — Mrs. P. O. Xoell. BAXAXA PL'DDIXG. Yolks of two eggs, one cup sweet milk, one-half cup sugar, one teaspoonful corn starch, one tablespoonful butter✪ Banana Pudding. Cook until thick, cool, add vanilla to taste. Place a layer of cakes in bottom of baking dish, then layer of filling, then layer of bananas and so on until filling is used. Beat whites until stiff, add sugar, cover top and brown in a hot oven. — Mrs. W. J. Monk. MOLASSES PL'DDIXG. One cup black molasses, one cup granulated sugar, three cups flour, two eggs, one teaspoon soda (level), one-half cup butter, one- half cup butter milk. Dissolve soda in the milk, flavor with spice to taste. Bake in moderate oven. Serve with sauce — Mrs. 0. T. -Carver. LEMOX SXOW PI^DDIX'G. One tablespoon Knox gelatine, one-fourth cup cold water, two cups boiling water, one cup sugar, one-half cup lemon juice, whites of two eggs✪ Lemon Snow Pudding. Soak the gelatine in cold water. Dissolve the sugar and soaked gelatine in the hot water. Eemove from the fire and add the lemon juice. Chill until set. Beat with an egg whip until fluffy. Fold in the beaten egg whites, turn into moulds which have been washed in cold water. Let set, then mould and serve with boiled custard. — Mrs. J. B. Eiggs. BOILED CL'STAED. One pint milk, 2 egg yolks, four tablespoons sugar, few grains salt, one-half teaspoon lemon or vanilla✪ Boiled Custard. Scald the milk and pour it over the yolks of eggs previously beaten with the sugar. Turn into the inner vessel of a double boiler and cook over hot water till the custard coats the back of a spoon, add the flavoring when cool. — Mrs. J. B. Eiggs. EXGLISH PLUM PUDDIX'G. Three-fourths pound stoned raisins, one-half pound currants, one-fourth pound citron, one-half pound sugar, one-half pound l3eef suet, finely chopped, one teaspoonful ground ginger, one and or.e-half tea- spoonful ground cinnamon, one-half teaspoonful ground cloves, one-half teaspoon- ful grated nutmeg, one wine-glass wine or brandy. Four eggs well-beaten and a pinch of salt. Two grated loaves of stale bread✪ English Plum Pudding. Mix all the ingredients thor- oughly, flour the fruit, put in a thick canvas bag, tie securely, allowing a little space for expansion. Place in boiling water in fireless cooker for four hours. If you use kettle, boil for four or five hours with a plate at bottom to keep from scorching. This may be used hot with vanilla or wine sauce or hung up and dried and used at future date by re-heating bag and boiling contents half hour. — ]\Irs. B. L. Tyree. FLOEEX^TIXE PUDDIXG. Let one quart of milk come to a boil. Beat the yolks of three eggs very light, add one cup sugar and two teaspoonfuls corn starch, dissolved in one-half cup cold water. Into this mixture pour the boiling milk, and let it thicken on the fire. Then pour into a baking pan, season to taste and bake until it sets. Cover with meringue made of the whites of three eggs and set in the stove until a light brown. Serve very cold. — ^Irs. Faxxie GOOCH. 57 USE DAN RIVER SELF-RISING FLOUR KNOX GELATINE is the one dessert for all appetites ✪ Chocolate Pudding (Alternate)

AI-modernized reading of the original text

CHOCOLATE PUDDING. One cup bread crumbs, two cups sweet milk, scalded, one square chocolate, one-third cup sugar, one egg, one-eighth teaspoon salt, one-half teaspoonful vanilla. — Mrs. P. O. Noell. BANANA PUDDING. Yolks of two eggs, one cup sweet milk, one-half cup sugar, one teaspoonful corn starch, one tablespoonful butter. Cook until thick, cool, add vanilla to taste. Place a layer of cakes in bottom of baking dish, then layer of filling, then layer of bananas and so on until filling is used. Beat whites until stiff, add sugar, cover top and brown in a hot oven. — Mrs. W. J. Monk. MOLASSES PUDDING. One cup black molasses, one cup granulated sugar, three cups flour, two eggs, one teaspoon soda (level), one-half cup butter, onehalf cup butter milk. Dissolve soda in the milk, flavor with spice to taste. Bake in moderate oven. Serve with sauce — Mrs. 0. T. -Carver. LEMON SNOW PUDDING. One tablespoon Knox gelatine, one-fourth cup cold water, two cups boiling water, one cup sugar, one-half cup lemon juice, whites of two eggs. Soak the gelatine in cold water. Dissolve the sugar and soaked gelatine in the hot water. Eemove from the fire and add the lemon juice. Chill until set. Beat with an egg whip until fluffy. Fold in the beaten egg whites, turn into moulds which have been washed in cold water. Let set, then mould and serve with boiled custard. — Mrs. J. B. Eiggs. BOILED CUSTARD. One pint milk, 2 egg yolks, four tablespoons sugar, few grains salt, one-half teaspoon lemon or vanilla. Scald the milk and pour it over the yolks of eggs previously beaten with the sugar. Turn into the inner vessel of a double boiler and cook over hot water till the custard coats the back of a spoon, add the flavoring when cool. — Mrs. J. B. Eiggs. ENGLISH PLUM PUDDING. Three-fourths pound stoned raisins, one-half pound currants, one-fourth pound citron, one-half pound sugar, one-half pound beef suet, finely chopped, one teaspoonful ground ginger, one and or.e-half teaspoonful ground cinnamon, one-half teaspoonful ground cloves, one-half teaspoonful grated nutmeg, one wine-glass wine or brandy. Four eggs well-beaten and a pinch of salt. Two grated loaves of stale bread. Mix all the ingredients thoroughly, flour the fruit, put in a thick canvas bag, tie securely, allowing a little space for expansion. Place in boiling water in fireless cooker for four hours. If you use kettle, boil for four or five hours with a plate at bottom to keep from scorching. This may be used hot with vanilla or wine sauce or hung up and dried and used at future date by re-heating bag and boiling contents half hour. — ]\Irs. B. L. Tyree. FLORENTINE PUDDING. Let one quart of milk come to a boil. Beat the yolks of three eggs very light, add one cup sugar and two teaspoonfuls corn starch, dissolved in one-half cup cold water. Into this mixture pour the boiling milk, and let it thicken on the fire. Then pour into a baking pan, season to taste and bake until it sets. Cover with meringue made of the whites of three eggs and set in the stove until a light brown. Serve very cold. — Mrs. Fannie GOOCH. KNOX GELATINE is the one dessert for all appetites

Records on this page

Banana PuddingChocolate PuddingBaxaxa PuddingMolasses PuddingLemon Snow PuddingFlorentine PuddingBoiled CustardEnglish Plum PuddingChocolate Pudding (Alternate)

Durham cook book ...