Historic Paxton, her days and her ways, 1722-1913

Boil and mash the potatoes, and when almost cold beat it and the butter into a cream. Beat sugar and yolks of eggs very light. Add them and the lemon to the cream mixture, and beat in the stiffly beaten whites of the eggs last. Line four pie plates with crust, divide the batter between them, and bake. DESSERTS Brown Betty Put into a buttered baking dish a layer of chopped tart apples, then a layer of bread crumbs. Sprinkle with sugar and cinnamon and bits of butter. Fill the dish in this way having the top layer crumbs. Bake three quarters of an hour in a moderate oven. Serve either hot or cold with cream and sugar, or hard sauce. Creme Boule (Mrs. John Y. Boyd.) Make a pap of one quart of milk and one pint of flour. Boil for a few minutes. Make two cups of brown sugar into taffy. Mix with the pap while boiling. Pour into mold and let it stand until cold. Serve with whipped cream. Cottage Pudding (Miss Eleanor G. Butherford.) 1 cup of sugar. 1 cup of sweet milk. 1 egg. 1 pint of flour. 1 teaspoon of soda. 2 teaspoons of cream of tartar. Bake in moderate oven about half an hour. Sauce for the Pudding 4 heaping tablespoons of sugar. 1 tablespoon of flour. 2 tablespoons of butter. Beat all together until like cream. Just before using stir in boiling water to make it the consistency of starch. Flavor with vanilla. This sauce is very nice on hot Taylor cakes or gingerbread. Tapioca Pudding (Miss Eleanor G. Butherford.) % cup of granulated tapioca. 1 quart of new milk. % cup of sugar. 4 eggs. A pinch of salt. Put milk in a double boiler. Cover the tapioca with cold milk. Beat the yolks of eggs with the sugar, add the tapioca and stir into the boiling milk, stirring constantly to keep it smooth. When thick enough remove from the fire and flavor with vanilla. When cool cover with the whites of the eggs, well beaten with % cup of sugar. Brown in the oven. Baked Cherry Pudding (Mrs. George C. Martin.) 1 cup of sugar. 1 cup of cold water. 1 egg. 3 cups of flour. 2 teaspoons of baking powder. 1 pint of seeded cherries. Butter size of an egg. Beat butter, sugar and egg together. Add the water and cherries. Bake three-quarters of an hour. Baked Peaches (Mrs. Hudgins.) Take any number of large ripe peaches and rub well with a towel to remove the fuzz. Put in a baking dish, add a cup of water and sprinkle the peaches heavily with sugar. Bake in a moderate oven, basting just as for a roast. Pears are delicious baked in this way. Delicate Rice Pudding (Mrs. J. H. Myers.) % cup of rice. 1 quart of milk. % cup of sugar. 1 teaspoon of vanilla. % teaspoon of salt. Butter the size of a walnut. Boil rice, milk and salt for one hour. Add butter, sugar and vanilla. Place in baking dish and bake one-half hour. For those who dislike the taste of vanilla, this pudding is quite as nice without it. Cornstarch Pudding (Mrs. J. H. Sheesley.) 1 pint of sweet milk. 3 eggs (whites only). 2 tablespoons of cornstarch. 3 tablespoons of sugar. A little salt. When milk begins to boil add sugar, and the cornstarch dissolved in cold milk, lastly, the whites of eggs beaten to a stiff froth. Stir constantly and cook until smooth. Pour into cups or molds. Custard Sauce for Pudding 1 pint of sweet milk. 3 tablespoons of sugar.