The Fredericksburg home kitchen cook book

y2 cup rice; 1% pint milk; y2 cup sugar; a little salt; 1 tablespoon lemon rind or flavor. Put washed rice, sugar, salt and milk in pudding dish, bake in moderate oven 2 hours, stirring frequently first iy2 hours, then permit it to finish cooking with a light colored crust, disturbing it no more. Eat cold with cream or any sauce. MRS. ELISE REINBACH. Bishop Whipple Pudding. 1 cup chopped pecans; 1 cup chopped dates; y2 cup sugar; 2/3 cups flour; 2 eggs; 1 teaspoon baking powder. Mix as cake, except that you beat whites and yolks of eggs together. Bake in biscuit pan. Break in pieces while hot, and sprinkle with powdered sugar. Serve cold with whipped cream. — 77 — Cabinet Pudding. 6 eggs ; 6 tablespoons sugar ; 10 cocoanut macaroons ; 1 pint of cherries; 2 tablespoons Knox gelatine; 1 cup of pecan meats; 1/3 cup of sweet milk; 14 cup of wine. Take the yolks of eggs, the milk, sugar and juice from cherries and make a custard in double boiler. Soak gelatine in a cup of water and add to custard. Then add the stiffly beaten whites of the eggs, the crumbled macaroons, chopped nut meats and the cherries, cut fine. Mix all well and set aside to harden. Chill and serve with whipped cream. Apple Snow. 1 qt. of milk ; 6 eggs ; 6 apples ; 4 tablespoons sugar ; y<2, teaspoon vanilla. Let milk come to a boil. Beat sugar and yolks of eggs well, then stir same into the milk. Continue stirring to prevent curdling. Add a pinch of salt. Set aside to cool, then add vanilla flavoring. Before serving beat the whites of the eggs to a stiff froth, with y2 cup of sugar. Grate and add apples. Drop by spoonfuls on custard. MRS. VICTOR KEIDEL. Caramel Pudding. 6 tablespoons white sugar, browned to syrup in iron saucepan. 3 eggs beaten together, y2 cup of milk; 3 tablespoons sugar; 1 teaspoon vanilla. Beat together; pour syrup into six cups and the mixture over it. Set in pan of hot water ; cook twenty minutes, — 78 — Pastry, Pies, Tarts Pie Crust. 1 cupful flour; 5 tablespoonfuls lard or butter; y2 teaspoonful salt; about 2 tablespoonfuls water. Sift flour, mix in lard, then cold water; place dough on board and roll out from center, using a light motion. This will make two crusts. Pie Crust. % cup of lard; % cup of water; 2 cups of flour; % teaspoonful of salt. Always in adding the filler in a pie, let the crust be thoroughly cool. MRS. E. VANDER STUCKEN. 1 cup cream; flour sufficient to handle; % cup water; pinch salt (mix well). Roll out y2 inch thick in platter spread with butter, fold over and roll out again. Repeat this once more. Bake in deep dish. When cold spread jelly over and cover with whipped cream. In place of whipped cream an extra sweet meringue may be used. Schaum-Torte. . (Pastry.) — 79 — Banana Pie. 1 qt. sweet milk; 4 eggs; % cup sugar; 1 teaspoonful cornstarch. Cook the milk, sugar, cornstarch and yolks of eggs till thick; after crust is baked fill with sliced bananas; pour the custard over this. Beat the whites with 6 iablespoonfuls sugar, spread on top of pie, and bake to a nice brown. Apple Pie.