Durham cook book ...

LEMON SAUCE. Grated rind and juice of one lemon. Two tablespoonfuls flour, one egg, one tablespoonful butter, one-half cup sugar. Stir all together, then add one-half cup boiling water. Grated nutmeg to taste. — Miss Maggie Albright. HOT CHOCOLATE SAUCE. Melt two squares chocolate, add one cup sugar, one-half cup boiling water, two tablespoonfuls butter, one -fourth teaspoonful salt. Stir until well blended. Cook until smooth and glossy (about twelve minutes.) Remove from the fire, add one teaspoonful vanilla. Serve with cake, puddings, and vanilla ice cream. — Mrs. J. L. Whitmore. DANDY PUDDING. One cup molasses, one-half cup boiling water into which one teaspoonful soda is dissolved, one-half teaspoonful salt, one egg. SSift one teaspoonful Royal Baking Powder to each cup flour. Steam one and onehalf hours. If fruit is used in this pudding, one-half cup more flour. SAUCE. One-fourth pound butter, one cup sugar, one pint boiling water, one teaspoonful vanilla, one teaspoonful lemon, one tablespoonful lemon juice, one tablespoonful vinegar, five tablespoonfuls flour, two eggs and one teaspoonful salt. — Mrs. Frank Stone. CHOCOLATE PUDDING. One pint sweet milk, one egg, one tablespoonful corn starch, three tablespoonfuls chocolate, one and one-half cup sugar. Beat egg and sugar together real good, then add milk and chocolate melted, then the corn starch. — Mrs. J. B. Williams. BANANA PUDDING. One pint milk, four eggs, one tablespoonful corn starch, one and one-half cups sugar. Beat the yolks of eggs and sugar together, add milk and corn starch and cook in a double boiler until thick and let cool, adding teaspoonful vanilla. Use one-half dozen bananas, one-half pound Dough cakes. Put a layer cakes and layer bananas in a large platter and pour custard over, repeating until the platter is filled. Then put meringue over the top, and put in oven to brown. — Mrs. J. B. Williams. LEMON CREAM PUDDING. Juice and rind of one large or two small lemons, three eggs, beaten separately, one cup sugar, one tablespoonful flour, one tablespoonful melted butter, one cup of milk. Beat whites of eggs and put in last. Bake about thirty minutes in pan of hot water. — Mrs. Geo. T. Watkins, Jr. PEACH PUDDING. One pint of peaches, three eggs, beat yolks and whites separately, three tablespoonfuls sugar. Add the following to yolks and mix well: five tablespoonfuls cream, three tablespoonfuls sugar, three tablespoonfuls flour. Add whites of eggs, then peaches ; mix lightly and bake slowly. — Mrs. Geo. T. Watkins, Jr. Sandwiches "Tilings which in hungry mortals' eyes find favor.'' INDIA RELISH SANDWICHES. Equal quantities of India relish and pinientoes. After juice has been pressed out, chop pimentoes fine, butter thin slices of bread with mayonnaise, spread with the mixture. — ]Mrs. W. S. Borland. PEPPER SANDWICHES. Cut a loaf of bread into very thin slices. Spread with prepared mustard or any salad dressing preferred. Place slice of sweet pepper that has been boiled tender in salted water, between the bread. Place sandwiches on basket or plate and garnish with parsley. KNOX GELATINE is clear and sparkling CELERY SANDWICHES. Chop crisp celery fine, add tiny bit of pepper and vinegar, spread on slices of buttered bread. — Mrs. W. S. Borland.