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

1 teaspoon of cornstarch. 1 teaspoon of vanilla. Bring milk to boiling point. Add sugar and cornstarch dissolved in a little cold milk. Thin yolks of eggs with a little milk and add last. Flavor with vanilla. Fruit Blanc-Mange (Mrs. John Elder.) 1 quart of stewed, or one can of fruit. (Cherries, raspberries and strawberries are best. ) 3 tablespoons of cornstarch. Strain off all the juice and add as much water to it as there is juice in the can of fruit. Sweeten it to taste and put it on to boil. Moisten three even tablespoons of cornstarch with a little cold water and stir it into the boiling fruit. Pour into a mold that has been wet with cold water. Serve cold with sugar and cream. Prune Whip (Mrs. James A. Eutherford.) 1 pound of prunes. 1 small cup of sugar. 4 eggs (whites). Stew prunes, drain, remove stones and cut in small pieces. Beat whites of eggs. Add sugar gradually and when beaten smooth and stiff add to the prunes. Bake in a slow oven half an hour. Serve with cream. Peach Delight (Mrs. Harry Holmes, Jr.) To a quart of sliced peaches add 1 cup of sugar and 1/4 cup of flour. Put into buttered baking dish. Mix together 1 1/2 cups of flour, 2 tablespoons of sugar, % teaspoon of baking powder, % cup of butter, Ys cup of milk. Roll to fit top of baking dish. Make incisions to let steam escape. Bake in a moderate oven. Eat warm with cream. Peach Pudding (Mrs. George Sheaffer.) 2 heaping tablespoons of butter. 1 cup of sugar. % cup of sweet milk. 1 well beaten egg, 1% cups of flour. 2 scant teaspoons of baking powder. A pinch of salt. Bake in pudding dish with sliced peaches. Peach Pudding (No. 2) (Mrs. TJiomas Smallwood.) 6 large peaches. 1 pint of flour. % teaspoon of salt. 1 large teaspoon of baking powder. % cup of milk. Butter the size of an egg. Sift flour, salt and baking powder together and rub into it the butter. Beat the egg lightly and mix with the milk. Beat all together thoroughly. Put the mixture into a greased pan so that the batter lies about an inch thick. Lay halves of peaches on top. Fill the cavities with sugar. Bake half an hour. Serve hot with sugar and cream. Apples or apricots may be used instead of peaches. Potatoes with Chocolate Sauce (Mrs. John Y. Boyd.) The Potatoes 6 ounces of butter. 1% cups of granulated sugar. 4 eggs. 2% cups of sifted flour. % cup of milk. 2 teaspoons of baking powder. Beat butter, sugar and yolks together until light. Beat whites to a stiff froth. Stir in the flour and milk alternately, then the baking powder sifted through a little of the flour. Lastly add lightly the beaten whites. Pour into a shal- low pan and bake in a slow oven. When cool cut into round pieces for the potatoes. Spread one-half with any kind of jelly, put two pieces together and ice the outside with icing made of 4 or 6 tablespoons of powdered sugar and the whites of two eggs beaten together. Skins for the Potatoes 2 teaspoons of Hershey's cocoa. 2 teaspoons of cinnamon. 14 teaspoon of cloves. 2 teaspoons of powdered sugar. When the potatoes have been iced all over and have become hard, sprinkle the skins over them and make eves with a skewer. Chocolate Sauce for the Potatoes 4 eggs. 4 even teaspoons of powdered sugar. 2 tablespoons of cocoa or 1 ounce of Hershey's chocolate. 1 pint of hot milk.