Lowney's cook book

Scald milk ; pour on to Indian meal ; add remaining ingredients ; pour into buttered baking dish, and cook in slow oven four hours, keeping dish covered until the last hour, stirring occasionally. Stewed Apples Pare and core eight apples. Arrange in baking dish; fill cavities with apple jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds. Vanilla Souffle ^ cup butter 4 eggs I cup flour I cup sugar 1 cup milk 1 teaspoon vanilla I teaspoon salt Make a white sauce with flour, butter, salt and milk. Beat yolks of eggs ; add sugar, white sauce. Cut and fold in the well-beaten whites. Bake in individual ramekin dishes in a moderate oven, twenty to thirty minutes. Serve immediately with orange or sherry sauce. Orange Souffle 3 egg yolks rind of one half orange 3 egg whites 1 tablespoon orange juice 3 tablespoons powdered sugar f tablespoon lemon juice ^ teaspoon salt Beat yolks until lemon-colored and thick. Add sugar, fruit juice and rind. Carefully fold in beaten whites. Pour into buttered dish, and bake fifteen to twenty minutes in moderate oven. Serve with strawberry sauce. 222 lowney's cook book Bread Pudding 2 cups bread crumbs i cup sugar 4 cups milk 1 teaspoon salt 3 eggs 2 tablespoons butter cinnamon and nutmeg Soak bread in milk ; add beaten eggs and remaining ingredients. Bake one hour. Serve with hard sauce. Bread Queen Use rule for Bread Pudding, using whites of four eggs for meringue, and the yolks in the pudding instead of the three eggs. Before spreading on meringue, cover pudding with a layer of jam. Brown meringue slightly in the oven, and serve pudding hot or cold with cream. Cracker Queen Substitute one and one half cups cracker crumbs for bread crumbs in Bread Pudding, and add one cup seeded raisins cut in small pieces. Bake the same as Bread Pudding. Buttered Bread Pudding Butter twelve slices of bread; arrange in baking dish. Cover with four cups milk, four slightly beaten eggs, three fourths cup sugar, one half teaspoon salt, and the -grated rind and juice of one lemon. Bake one and one half hours in slow oven. Serve with hard sauce. Cocoanut Pudding Use rule for Buttered Bread Pudding, sprinkle each bread layer with shredded cocoanut and chopped and seeded raisins. Serve with hard sauce. Steamed Blueberry Dumpling 4 cups blueberries 2 cups flour 2 cups sugar 4 teaspoons baking powder 1 teaspoon vinegar 1 teaspoon salt 1 tablespoon butter | cup milk Mix flour, baking powder and salt ; add butter, mix until mealy; add milk. Put sugar, berries and vinegar in bottom of buttered baking dish. Cover with flour mixture and steam forty-five minutes. Serve in dish in which it is cooked. Raspberry Dumpling Prepare in the same way as Steamed Blueberry Dumpling, using four cups of raspberries instead of blueberries. Blackberry Dumpling Substitute blackberries for blueberries, and proceed as for Steamed Blueberry Dumpling. Cherry Duff Substitute two quarts cherries, in rule for making Blueberry Dumpling. Peach Duff Use rule for Blueberry Dumpling, substituting one quart peaches for blueberries. Fruit Snowballs Use recipe for making Snow Puffs. When done, sprinkle with powdered sugar and garnish with cherry sauce. Steamed Rice Pudding