The Fredericksburg home kitchen cook book

Make a boiled custard of 1 quart milk; yolks of 3 eggs, well beaten; y2 cup sugar; 2 tablespoonfuls cornstarch. When cool pour over oranges. Over this spread the whites of the eggs beaten with four tablespoonfuls sugar, place in oven and brown. Christmas Pudding. % lb stale bread crumbs; 1 cup scalded milk; 2/3 cup sugar; 5 eggs; 1% cups raisins; 2/3 cup currants; % cup pecans or walnuts ; y2 cup citron ; y2 lb suet ; 14 cup brandy; y2 nutmeg; % teaspoon cinnamon; % teaspoon mace; iy2 teaspoon salt. Soak the crumbs in the milk. Add the sugar, the well beaten eggs, the raisins (seeded, cut in pieces, and dredged in flour) currants, pecans, citron (cut in strips), and the chopped suet. When thoroughly blended add — 72 — the brandy, salt, and spices. Turn into buttered mold and steam or boil six hours. Serve with foamy sauce. Foamy Sauce. % cup butter; 1 cup powdered sugar; whites of 2 eggs; % cup rich whipped cream; salt. Cream butter and sugar. Put over hot water, add beaten whites, and beat until well blended. Cool, add a little salt, and the whipped cream. Then beat again. Date Jelly. Take a package of good dates, remove the pits and fill with chopped walnuts or pecans; pour 1 to 2 pints strawberry gelatine into a mold and when it begins to harden, repeat the process using in all 1 pt. orange and T pt. strawberry gelatine. Place on ice until perfectly firm. Serve with whipped cream. MRS. JOHN KELLER. Maltese Rice, 1 cup large grained rice ; 2 or 3 lemons, grated rind of one ; y2 cup sugar or more according to taste ; 2 cups water. Make a rich lemonade, adding by yvay of flavoring a tablespoon of rum or brandy. Swell rice in 6 cups water, in a double-boiler or oven ; never use salt in the preparation of this dish. Pour lemonade over rice allowing same to boil up once in the mixture, pour in mold and set to cool. May be improved by adding chopped almonds. Orange juice or pineapple in addition to the lemon makes a rich and delicious dessert. — 73 — Marshmallow Pudding. Whites of 4 eggs, beaten right stiff; add % cup of sugar. Dissolve 1 tablespoon of Knox gelatine in ^4 cup of cold water, add 14 cup boiling water, add this a little at the time to the eggs, while beating, flavor to suit taste. To half of froth add a little fruit coloring and sprinkle with pecans or any fruit. Put the white froth on top. Set on ice to harden. Serve with cream. MRS. HILMAR WEBER. MISS BERTHA OCHS. Apple Roll. 2 cups flour, 4 level teaspoons baking powder; % teaspoon salt, 3 level tablespoons shortening; y2 cupful liquid, half water and half milk; 4 apples chopped fine. Roll dough % inch thick spread with apples. Roll then cut V/2 or 2 inches long, place cut side down in hot syrup, made by boiling 1 pint water and 1% cups sugar. Put a piece of butter on top of each, sprinkle with sugar and nutmeg. Then bake; serve with cream. MRS. L. K. TAINTER. Peach Pudding. Put 4 cupfuls of peaches in a pudding dish, set on stove to heat. Make batter of 2 eggs, 2 cupfuls sweet milk; 2 tablespoonfuls of butter; 2% cups of flour; 1 teaspoonful of baking powder and a pinch of salt. When fruit is boiling hot, pour batter over it, and bake until thoroughly done. Serve with sugar and cream. — 74 — Peach Dumpling's.