Mary Jane's cook book

Place the stewed, stoned and sweetened prunes in a buttered baking dish, pour over them a batter made from the remaining ingredients. Bake till crust is light and well done. Eat with hard sauce or whipped cream. CHERRY PUDDING. Eggs, 2. Melted butter, 1 tablespoon. Milk, 1 cup. Flour, 2 cups. Salt, y2 teaspoon. Baking powder, 2 teaspoons. Cherries, 1 pint. Separate eggs and to the beaten yolks add milk, salt, butter and Hour, sifted with baking powder. Beat all together until smooth. Lastly fold in the beaten egg whites and 1 pint of stoned cherries cut in halves. Pour into a mold and boil for iy2 hours. Serve hot with cherry sauce. PRUNE SNOWBALLS. Prepare enough boiled rice to allow 2-3 of a cup to each person. Spread the rice slightly sweetened y2 inch thick over the bottom of small well greased molds or custard cups. Put 3 cooked and stoned prunes on the rice and fill up and cover with more rice. Steam for 10 minutes and serve hot with the thickened juice of the prunes. PEACH PUDDING. Flour, 2 tablespoons. Peaches. Sugar, 1 cup. Butter. Water, 1 cup. Biscuit dough. Mix flour and sugar. Pare and halve peaches and put a layer in a deep pudding dish, cover with half the sugar and flour, add a second layer of peaches, cover with remainder of sugar. Dot with bits of butter and pour the water over all. Cover with a rich biscuit dough, make 3 or 4 slits in crust, and bake in a fairly hot oven. Canned peaches may be used instead of fresh fruit if desired. DATE SOUFFLE. Egg whites, 4. Lemon juice, 3 teaspoons. Sugar, 14 CUP- Dates, y2 pound. Salt, a pinch. Water, y2 cup. Simmer the dates in water till very soft, then rub through a sieve. Beat egg whites till very stiff, beat in sugar and salt and add lemon juice and date puree. Mix lightly and bake in a buttered baking dish for y2 hour. Serve hot or cold with whipped cream. CARROT PUDDING. Mashed carrot, 1 large cup. Butter, 2 ounces. Eggs, 5. Cinnamon, 1 teaspoon. Sugar, 2 ounces. Rose water, y2 teaspoon. Boil carrots soft, then mash through a sieve, measure, add well beaten eggs, butter, cinnamon and rose water. Bake in a deep dish for 1 hour. SWEET POTATO PUDDING. Large sweet potatoes, 2. Hot water, 1/2 cup. Brown sugar. Cinnamon, 1 pinch. Butter. Meringue. Boil potatoes in their skins, peel and cut in lengthwise slices and arrange in a dish in layers with a generous sprinkle of brown sugar and a bit of butter between each one. Pour over hot water, add cinnamon and bake 1/2 hour. Cover with a rich meringue and brown delicately in the oven. Serve hot or cold. PRUNE BROWN BETTY. Entire wheat bread crumbs, 2 Cinnamon and nutmeg. cups. Prunes, 1 pound. Butter, 3 tablespoons. Brown sugar, 1 cup. Hot milk, 1 cup. Grease baking dish and sprinkle it thickly with crumbs, add a layer of stoned prunes which have soaked over night in warm water. Add a little sugar, butter and spices. Proceed till all ingredients are used with bread crumbs as top layer. Pour over milk, dot with butter, set aside for an hour, then bake till top is crisp and brown. BLACKBERRY SLUMP. Flour, 1 quart. Blackberries, 2 quarts. Baking powder. 2 teaspoons. Sugar, iy2 cups. Eggs, 2. Water, 2 cups. Milk.