The Federation cook book

One half cup butter melted in 1 cup hot water put in a small tin pan on the stove to boil ; while boiling stir in flour ; take off and let cool ; when cold stir in 3 eggs, one after the other without beating. Drop on buttered tins and bake in a hot oven twenty to thirty minutes. Filling 1 cup milk 1 egg 1 half cup of sugar Thicken with corn starch and flavor with vanilla. — MRE. G. TYREE, Sacramento, Cal. Prune Whip 6 prunes 1 tablespoon sugar White of an egg 1 half teaspoon lemon juice Pick over and wash prunes. Soak several hours in cold water to cover. Cook in some water until soft. Remove seeds and rub prunes through a strainer. Add sugar and cook five minutes. Add egg well-whipped. Add prune mixture gradually when cold. Add lemon juice. Pile lightly a buttered baking-dish. Bake 20 minutes in slow oven. Serve with boiled custard. — Miss MARIE FORD, Pasadena. Prune Whip 1 third lb. prunes 1 half cup powdered sugar Whites of 4 eggs Pick and wash prunes ; soak for several hours in cold water. Cook until soft : remove stones, wash and chop thoroughly. Add sugar to prunes. Beat egg whites until stiff. Add whites to prune mixture and pile lightly in a buttered pudding-dish. Bake 20 minutes in a slow oven. Serve cold with boiled custard. (A delicious dish). — MRS. KATE MANN BAKER, 891 Molino Ave., Pasadena. Hard Sauce 1 third cup butter 1 cup powdered sugar 1 third teaspoon lemon extract or lemon juice 2 thirds teaspoonful vanilla Cream, butter, add sugar gradually. Add flavoring. — Miss MARIE FORD, Pasadena. Steamed Apple Pudding 2 cups chopped apples 1 half cup seeded raisins Grated rind of lemon 1 cup of sugar 2 cups stale bread crumbs 2 eggs Spices to suit taste Pinch of salt Steam for two and one-half hours. Serve with hard sauce. — MRS. MATTIE QUINN, 2121 Que St., Sacramento. Strawberry Pudding WHITE PART 1 pt. milk 4 tablespoons of sugar Juice of one lemon Butter size of an egg 1 pinch of salt 3 tablespoons corn starch PINK PART Butter size of an egg 1 cup of sugar 2 boxes of strawberries 3 tablespoons of corn starch Put sugar on berries ; mash and put on the stove to heat. Strain, set back on the stove to come to a boil. Add butter. Thicken with corn starch. Beat 3 whites of eggs stiff and stir beaten whites in the pink part, then while warm put in the mould in layers, white and pink to harden. Serve with whipped cream. — MRS. M. HOLLAND, 810 E. St Sacramento. Krunnel Torte 6 eggs One-half Ib. dates 1 tablespoonful baking powder 1 half Ib. chopped walnuts 1 cup bread crumbs Beat eggs separately, put whites in last. Serve with whipped cream. Bake in two layers. — MRS. BERTHA L. TURNER. Pasadena. Marshmallow Pudding Whites of 4 eggs 1 can shredded pineapple 1 cup sugar Vanilla Beat whites of eggs, fold in 1 cup of sugar and 1 can shredded pineapple. Add vanilla. Have dissolved 1 tablespoonful gelatine in 1 half cup water and 1 half cup boiling water. Turn gelatine over eggs. Divide amount and color one-half pink. Put in layers' in a mould to harden. Serve with whipped cream, sweetened and flavored. — MRS. BERTHA L. TURNER, Pasadena. Vanilla Sauce 1 half cup sugar 1 tablespoon corn starch or 1 and 1/2 tablespoon flour 1 tablespoon corn starch or 1 1/2 tablespoons flour