Granite City cook book

Grated rind of one lemon and white of one egg. Boil until thick. MRS. LAWSON'S SUNDAY PUDDING. 1 qt. milk in double boiler. When hot add 4 eggs (leaving out whites of two,) 4 light tablespoons of cornstarch and cup sugar well mixed. Stir constantly till thick as mush, take from fire and flavor to taste. Have ready a cake baked in pie pan, split in two and place one piece in bottom of pudding dish pour in the custard and place the other layer of cake on top. Beat the two whites of eggs stiff add about 1-2 cup of sugar spread on the cake and brown lightly in hot stove. Serve cold. MRS. A. G. TROTTER. CHOCOLATE PUDDING. 1 pint of milk. 2 eggs. 2 tablespoons of cornstarch. 3 tablespoons of sugar. 2 tablespoons of chocolate. Vanilla or lemon flavoring. Mix yolks of eggs with the sugar, wet cornstarch with a little milk and add to eggs. Have the milk boiling and add the eggs. Let this cook about five minutes then while hot, stir in the whites beaten to a stiff froth. Wet the chocolate with a little water or milk mix with one half of pudding and flavor the other half with lemon or vanilla. Serve ice cold with cream. QUEENS PUDDING. 1 pint bread crumbs. 1 quart of milk warmed and poured over crumbs; yolks of four eggs, well beaten with one cup of sugar and one teaspoonful of butter, when baked, spread over the top a layer of preserves or jelly. Beat the whites dry and add two tablespoons of sugar, spread over the top and bake a light brown. MRS. A. E. SMITH. BURNT CREAM PUDDING. 1 quart milk. When boiling stir in a box of gelatine dissolved in a part of the milk. Yolks of three eggs beaten with one cup of brown sugar. Stir constantly and have 4 heaping tablespoons of brown sugar well browned stir in after cooling a minute. 4 drops of vanilla. Serve with whipped cream and vanilla. SURRY PUDDING. Put one quarter of a box of gelatine in a quart of sweet milk on the back of the stove until the gelatine dissolves then pull forward and let it come to a boil, then pour this over the yolks of four eggs well beaten, in which you have added one cupful of sugar, put back on the stove and let it come to a good boil and then add the whites of the four aggs well beaten in which you have added one half a cupful of sugar. Take - off stove and pour it over a dozen Lady Fingers which have been soaking in a cup and a half of Sherry. After this congeals, and just before serving, pour over it half a pint of whipped cream seasoned with sherry. MRS. P. R. PRESTON. PERSIMMON PUDDING. 1-2 gal of persimmons, enough water to to wash off the seeds. 4 eggs. 1 cup of butter milk molasses and sugar to make sv/eet butter or lard the size of an egg, a little spice, flour enough to make it as stiff as cake batter. After baking awhile stir so as to bake through and through. MRS. SUSAN HOLLINGSWORTH. BROWN BETTY. Into a buttered baking dish, put a layer of bread crumbs, then a layer of finely chopped apples, over which sprinkle sugar and a little cinnamon and small lumps of butter. Repeat until the dish is full, having bread crumbs on top. Bake in a slow oven until apples are tender. Serve with hard sauce. MRS. STIVERS. CHERRY PUDDING.