Lillian Massey school recipes

z c. stale bread crumbs. i tsp. sugar. + ce. scalded milk. Salt. 1 tsp. egg. 4 tsp. butter. 4 drops vanilla. Soak crumbs in milk until soft. Add sugar and salt to egg, then combine mixtures, add butter and vanilla. Turn into a buttered cup and bake in a slow oven. CHOCOLATE BREAD PUDDING. 2 c. stale bread crumbs. 2 tsp. sugar. 4 ¢@. scalded milk. Salt. 1 tsp. egg. + oz. chocolate. 4 drops 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 Pudding. Crusts may be used in this pudding. ot CHOCOLATE OATMEAL PUDDING. 2 c. cooked oatmeal. 2 tsp. egg. 1-6 c. milk. 2 tsp. sugar. 1 tsp. cocoa. Mix ingredients in order given; beat thoroughly. Pour into a buttered pudding dish and bake in a moderate oven 25 to 30 minutes. Serve with sugar and cream or a sauce. SUET PUDDING. 4c. flour. 4 tbsp. finely chopped suet. 1-16 tsp. soda. 1 tbsp. chopped raisins. Salt. 1 tbsp. molasses. 1-16 tsp. cinnamon:or cloves. 1 tbsp. sour milk. 1 tsp. egg. Mix and sift dry ingredients, add suet and raisins; mix well and add molasses, milk and egg. Turn into a greased mould, cover and steam 14 hours. CARROT PUDDING. 13 tbsp. flour. 4 tbsp. finely chopped suet. 1-16 tsp. soda. 1 tbsp. chopped raisins. Salt. 1 tbsp. currants. 1 tbsp. sugar. 1 tbsp. grated potato. 1 tbsp. grated carrot. Mix and sift dry ingredients, add suet and fruit; mix well. Add vegetables and stir until well blended. Steam as Suet Pudding. FRUIT PUDDING. 4 c. flour. + tbsp. finely chopped suet. 3 tsp. baking powder. 1 tbsp. chopped raisins. Salt. 1 tbsp. currants. 1-16 tsp. nutmeg. 1 tbsp. milk. 3 tbsp. molasses. Prepare and steam as Suet Pudding. APPLE TAPIOCA. 1 tbsp. pearl tapioca. % apple. 4 ¢c. boiling water. 2 cloves. 1-16 tsp. salt. 2 tsp. sugar. Soak the tapioca over night or several hours in enough cold water to cover; drain, add boiling water and salt; cook until transparent. Core, pare and cut apple in four pieces. Stick cloves in apple, place in buttered pudding dish and sprinkle with sugar. Pour tapioca over apple, and bake in a moderate oven until apple is soft. Serve with sugar and cream. Sago may be used instead of tapioca. PUDDING SAUCES HARD SAUCE. 1 tsp. butter. i tbsp. fruit sugar. 3 drops flavoring or grated nutmeg. Cream the butter, add sugar gradually, and flavoring; chill. MOCK MAPLE SYRUP. i c. brown sugar. 2 tbsp. granulated sugar. 41 ce. boiling water. 4 drops vanilla. Make syrup of brown sugar and water. Melt granulated sugar until a light brown, then carefully add syrup. Remove from fire, add vanilla. If syrup is too thick, thin with boiling water. LEMON SAUCE. 1 tbsp. sugar. 4 tsp. butter. 1 tsp. flour. 3 tsp. lemon juice. 4 ¢. boiling water. Grated lemon rind. Mix sugar and flour; add boiling water and cook until there is no taste of raw starch. oe from fire, add butter, lemon juice and rind. For Vanilla Sauce use 3 tsp. vanilla instead of lemon juice and rind. BROWN SUGAR SAUCE. tbsp. brown sugar. 4 c. boiling water. tsp. flour. 3 tsp. butter. 4 drops vanilla. Mix sugar and flour, add boiling water and cook until there is no taste of raw starch. Remove from fire, add butter and vanilla. CUSTARD SAUCE. c. milk. + tbsp. sugar. yolk of egg. Salt. 4 drops vanilla. Heat milk; beat egg slightly, add sugar, salt and the hot milk gradually. Cook in a double boiler, stirring constantly until it thickens; strain, and when cool, flavor. For Lemon ‘Custard Sauce, cook thin shaving lemon rind with milk. It is removed when custard is strained. BM IF COLD DESSERTS JUNKET. 4c. milk. § tsp. sugar. ; tsp. dissolved rennet.