The Gertrude Bobbitt Circle cook book

1 2 ib- dates, pitted and cut in % lb pecan meats, broken pieces V2 pint cream, whipped y2 tb. marshmallows, cut in quar- 2 doz. large Graham crackers, ters rolled. Whip the cream and work into it the above ingredients. Roll 8 additional Graham crackers and place on waxed paper. Divide mixture and make into two roll-. Cover rolls with the additional crumbs and wrap well in waxed paper. Let stand 24 hours. Slice and serve with whipped cream, topped with a Marachino cherry. Mrs. Lane Brown, Albemarle, N. C. Submitted by Miss Mildred Propst CHERRY PUDDING 1 cup brown sugar 1 egg 1 teaspoon butter 1 cup flour 1 cup cherries J U teaspoon soda y2 cup walnuts Pinch of salt Bake in Loaf Pan. Slice and serve with 1 cup of whipped cream. Mrs. J. E. Yountz DATE PUDDING 1 eup bread crumbs % cup sugar l1/* cups stoned halved dates 2 tbsp flour y2 cup coarsely chopped walnuts 1 tsp baking powder ■ V± teaspoon salt 4 tbsp milk 2 egsrs Vi tsp. salt Put the bread crumbs, dates, walnuts and sugar together in a bowl, add the flour, baking powder, and salt sifted together and moisten with the eggs and milk. Turn into a greased pan. place this in another pan containing hot water and bake 40 minutes in a moderate oven. Mrs. R. E. Vail UNCOOKED VANILLA PUDDING 1 lb. vanilla wafers (Dissolved together with 1 pint milk) V2 lb. dates, small bottle cherries and cup of nuts, all chopped Chill and serve with whipped cream. Mrs. Robert P. Lemmon DATE PUDDING 3 eggs, beaten separately 1 cup sugar 1 cup bread crumbs 1 cup chopped dates !/•> cup chopped pecans 1 teaspoon vanilla Blend ingredients and add whites of eggs lastly. Bake in a slow oven 300, in baking dish for 1 hour. Serve hot with whipped cream. Mrs. W. Gettys Guille DELMONICO PUDDING I quart of boiling milk 3 tablespoons corn starch dissolved in a little cold milk until smooth. Stir into the hot milk, then add yolks of six eggs and six tablespoons of sugar well beaten together. Cook in a double boiler until thick, then put into baking dish with the meringue on top made from the whites of eggs and ibrown in oven. Mrs. W. Gettys Guille COTTAGE PUDDING 2 cups flour 2 tbs butter 1 cup sweet milk 2 level tsp baking powder 1 egg 1 tsp vanilla 1 cup sugar Cook for about 30 minutes, setting oven at 350, and cut in blocks. Serve hot with raisin sauce. Mrs. W. Gettys Guille BAKED CHOCOLATE PUDDING 1 cup flour V2 cup milk y2 tsp salt 1 tsp vanilla % cup sugar 2 tbsp butter 2 tsp baking' powder V2 cup nuts 4y2 tsp cocoa Sift flour, measure and sift with salt, sugar, baking powder and cocoa. Combine melted butter, vanilla and milk and add to dry ingredients. Add nuts and pour into well buttered baking dish. (5x 9 inches). Mix % cup white sugar, y2 cup ibrown sugar, 6 tablespoons cocoa. Sift over first mixture. Pour 1 cup water over all and bake in moderate oven 350 for 40 minutes. Serve with whipped cream or ice cream. Keeps well in refrigerator as long as a week. Mrs. Robert P. Lemmon PKUNE PUDDING Two cups of cooked prunes so you may remove seeds, mash fine and sugar to taste while warm. Add V2 D0X of gelatine, which has been soaked in % cup of cold water. Let cool and add stiffly beaten whites of three eggs, and put in moulds, or in a large container. Slice and serve with whip cream.