1 e. stale bread crumbs. 1-6 c. sugar. 2 c. scalded milk. $ tsp. salt. 1 egg. 2 ‘tbsp. butter (melted). x tsp. vanilla✪ Bread Pudding. Soak crumbs in milk until soft. Beat egg, add sugar and salt, and combine mixtures; add butter and vanilla. Turn into a buttered pudding dish, place in a pan of hot water, and bake in a moderate oven 1 hour. CHOCOLATE BREAD PUDDING. 1 c. stale bread crumbs or crusts. 4% c. sugar. 2 c. scalded milk. % tsp. salt. 1 egg. 1 oz. chocolate. 3 tsp. vanilla✪ Chocolate Bread Pudding. Prepare first five ingredients as for Bread Pudding. Melt chocolate over hot water, and gradually add enough of pudding mixture to make it of consistency to pour. Combine mixtures and flavor. Bake as Bread Pud- ding. CARAMEL PUDDING. 1 c. brown sugar. 3 tsp. salt. 4 ¢. boiling water. x ¢. cold milk. Li ec. sealded milk. 1 egg. 4 tbsp. cornstarch. 3 tsp. vanilla✪ Caramel Pudding. Melt sugar to caramel, and gradually add boiling water. Mix corn- starch, salt and cold milk and add to hot milk. Cook in a double boiler, stirring until it thickens; then add caramel. Cook 45 minutes, stirring every ten minutes. Five minutes before removing from fire, add well- beaten egg. Flavor, turn into a glass dish and when cold serve with sugar and cream or Custard Sauce. LEMON SNOW z c. water. 3 tbsp. cornstarch. <> 2 ¢c. sugar. € 1-6 c. cold water. > Few shavings lemon rind. 1-6 c. lemon juice. Whites 2 eggs✪ Lemon Snow. Make a syrup of water, sugar and lemon rind. Cook 3 minutes, remove rind. Mix cornstarch with cold water, add gradually to syrup and cook until there is n ste of raw starch. Remove to back of range, strained lemon hui. fold in whites of eggs beaten stiff, not dry; mould, chill. Serve with Lemon Custard Sauce. 4 * CORNSTARCH OF LE. 2c. milk. = its F 2 tbsp. cornstarch. z¢ milk. 2 ¢. 2 tbsp. sugar. Whites 3 eggs. 3 tsp. vanilla. Heat milk in double boiler, mix sugar, cornstarch and salt, moisten with cold milk. Turn quickly into hot milk, stirring to prevent lumping. Stir until milk has aaa. ame every fifteen minutes for one hour. Fold in beaten whites, and vanilla; turn into moistened moulds. When cold, serve with cream and sugar or Custard Sauce. ‘ FRUIT WHIP. Whites of 2 eggs. 4 c. fruit sugar. + ce, fruit cut in fine pieces✪ Fruit Whip. Put into cold bowl unbeaten whites, sugar and fruit—apples, straw- berries, peaches or raspberries. Beat until stiff; chill. More sugar may be added; fruit may be used raw or cooked. If cooked, drain off syrup before using, and rub through a sieve. 53 PRUNE PUDDING. lb. prunes. 4 tbsp. lemon juice. c. sugar. Whites 4 eggs✪ Prune Pudding. Cook fruit as for Stewed Prunes “drain and rub pulp through a strainer, add sugar and cook 5 minutes, cool and add lemon juice. Beat whites of eggs until stiff, add prune mixture gradually; pile lightly in a buttered pudding dish and bake in a moderate oven 25 minutes. Serve hot or cold with cream or Custard Sauce. NIH tsi GENERAL RULES FOR GELATINE DISHES. Gelatine is softened in cold water, dissolved in boiling water. Cover with a cloth while soaking. Cloth through which jellies are strained should be moistened with hot water; after straining, rinse out in hot water. If jellies are to be moulded, mould should be moistened with cold water, and when filled placed near the ice to harden. Jellies may be hardened more quickly by surrounding mould with ice-water. One tablespoon of granulated gelatine equals one-quarter of an ounce of sheet gelatine. Instead of the ordinary gelatine, vegetable gelatine may be used. A more tender jelly is obtained. f : LEMON JELLY. oz. Sheet gelatine. 1 c. sugar. gf 4 c. cold water. Lemon rind, thinly shaved. 2 c. boiling water. 3 c. lemon juice. Make a syrup by boiling water, sugar and lemon rind five minutes. Soften gelatine in cold water, dissolve in hot syrup, add lemon juice; strain through cheese cloth. Turn into a mould and chill.

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1 e. stale bread crumbs. 1-6 c. sugar. 2 c. scalded milk. $ tsp. salt. 1 egg. 2 ‘tbsp. butter (melted). x tsp. vanilla. Soak crumbs in milk until soft. Beat egg, add sugar and salt, and combine mixtures; add butter and vanilla. Turn into a buttered pudding dish, place in a pan of hot water, and bake in a moderate oven 1 hour. CHOCOLATE BREAD PUDDING. 1 c. stale bread crumbs or crusts. 4% c. sugar. 2 c. scalded milk. % tsp. salt. 1 egg. 1 oz. chocolate. 3 tsp. vanilla. Prepare first five ingredients as for Bread Pudding. Melt chocolate over hot water, and gradually add enough of pudding mixture to make it of consistency to pour. Combine mixtures and flavor. Bake as Bread Pud- ding. CARAMEL PUDDING. 1 c. brown sugar. 3 tsp. salt. 4 ¢. boiling water. x ¢. cold milk. Li ec. sealded milk. 1 egg. 4 tbsp. cornstarch. 3 tsp. vanilla. Melt sugar to caramel, and gradually add boiling water. Mix corn- starch, salt and cold milk and add to hot milk. Cook in a double boiler, stirring until it thickens; then add caramel. Cook 45 minutes, stirring every ten minutes. Five minutes before removing from fire, add well- beaten egg. Flavor, turn into a glass dish and when cold serve with sugar and cream or Custard Sauce. LEMON SNOW z c. water. 3 tbsp. cornstarch. <> 2 ¢c. sugar. € 1-6 c. cold water. > Few shavings lemon rind. 1-6 c. lemon juice. Whites 2 eggs. Make a syrup of water, sugar and lemon rind. Cook 3 minutes, remove rind. Mix cornstarch with cold water, add gradually to syrup and cook until there is n ste of raw starch. Remove to back of range, strained lemon hui. fold in whites of eggs beaten stiff, not dry; mould, chill. Serve with Lemon Custard Sauce. 4 * CORNSTARCH OF LE. 2c. milk. = its F 2 tbsp. cornstarch. z¢ milk. 2 ¢. 2 tbsp. sugar. Whites 3 eggs. 3 tsp. vanilla. Heat milk in double boiler, mix sugar, cornstarch and salt, moisten with cold milk. Turn quickly into hot milk, stirring to prevent lumping. Stir until milk has aaa. ame every fifteen minutes for one hour. Fold in beaten whites, and vanilla; turn into moistened moulds. When cold, serve with cream and sugar or Custard Sauce. ‘ FRUIT WHIP. Whites of 2 eggs. 4 c. fruit sugar. + ce, fruit cut in fine pieces. Put into cold bowl unbeaten whites, sugar and fruit—apples, straw- berries, peaches or raspberries. Beat until stiff; chill. More sugar may be added; fruit may be used raw or cooked. If cooked, drain off syrup before using, and rub through a sieve. 53 PRUNE PUDDING. lb. prunes. 4 tbsp. lemon juice. c. sugar. Whites 4 eggs. Cook fruit as for Stewed Prunes “drain and rub pulp through a strainer, add sugar and cook 5 minutes, cool and add lemon juice. Beat whites of eggs until stiff, add prune mixture gradually; pile lightly in a buttered pudding dish and bake in a moderate oven 25 minutes. Serve hot or cold with cream or Custard Sauce. NIH tsi GENERAL RULES FOR GELATINE DISHES. Gelatine is softened in cold water, dissolved in boiling water. Cover with a cloth while soaking. Cloth through which jellies are strained should be moistened with hot water; after straining, rinse out in hot water. If jellies are to be moulded, mould should be moistened with cold water, and when filled placed near the ice to harden. Jellies may be hardened more quickly by surrounding mould with ice-water. One tablespoon of granulated gelatine equals one-quarter of an ounce of sheet gelatine. Instead of the ordinary gelatine, vegetable gelatine may be used. A more tender jelly is obtained. f : LEMON JELLY. oz. Sheet gelatine. 1 c. sugar. gf 4 c. cold water. Lemon rind, thinly shaved. 2 c. boiling water. 3 c. lemon juice. Make a syrup by boiling water, sugar and lemon rind five minutes. Soften gelatine in cold water, dissolve in hot syrup, add lemon juice; strain through cheese cloth. Turn into a mould and chill.

Lillian Massey school recipes