Mazdaznan encyclopedia of dietetics and home cook book

Take a cupful each of raisins, dried apples, peaches, and one-half dozen each of figs, dates, and three fresh bananas. Boil this in a separate vessel for thirty minutes and add to prunes which have been boiling for two hours, of which you take two cupfuls, adding a stick of cinnamon. The prunes have to be pitted before mixed in with the rest. In a third vessel you boil two tablespoonfuls of tapioca in a quart of water until clear. Now you mix it all together, adding three tablespoonfuls of finely-chopped or ground nuts to it, also a rind of lemon peel and citron. Allow the mixture to boil for one hour or more over a slow fire. Wet a mold and pour in if wanted cold ; just turn it out as you would a jelly. Serve upon a layer of flaked rice or tapioca soaked in orange or pineapple juice. Just before serving pour over each individual dish a little grape brandy and light a match to it. Serve with whipped cream flavored with lemon. AMBER PUDDING. ^ Take one and a half pounds of apples. Cut up into small pieces, peelings and cores included. Put them into a stew pan, with a piece of lemon rind and a little juice, two ounces of butter, three ounces of sugar, and stew until soft and mushy. Strain first thru colander and then a fine sieve. Stir in the yolks of three eggs. Line a pie dish with pie crust and pour the above consisten'cv upon it. Place into moderate oven for fifteen minutes. Whip the whites into a stiff froth, add some sugar and lemon flavoring. Pour over the top. Sprinkle with castor sugar, return to oven to brown and decorate with candied fruits. COCOANUT PUDDING. One-half pound sugar, one-half pound grated cocoanut, two tablespoonfuls cocoanut butter, one cupful crackerdust, two eggs, one quart milk. Add milk to cracker-dust, then eggs, well beaten. Mix all together, flavor with vanilla and bake in graniteware dish. Serve with sauce to suit. CHOCOLATE PUDDING. To one quart milk add one cupful cracker-dust, three well-beaten eggs, one cupful sugar, one teaspoonful vanilla, two squares chocolate, melted. Mix well and put into graniteware dish and bake till nicely browned. Serve with or without sauce. NEW ENGLAND BREAD PUDDING. Into a three-quart pudding dish break five fresh eggs, beat until light; add one-fourth teaspoonful salt, two cupfuls granulated sugar, two cupfuls well-browned bread crumbs, two quarts fresh milk, one tablespoonful cocoanut butter or olive oil, one-half teaspoonful cinnamon. Bake in moderate oven about forty-five minutes, or until no longer milky, testing frequently with a knife. Do not bake pudding too long, as too much baking will spoil it. When done, spread over top a thick layer of currant or other jelly and over that a meringue made by beating whites of two eggs with pulverized sugar ; replace in oven until delicately browned, then remove immediately. In all bread puddings, care should be taken to have crumbs well-browned, as the soft portion of bread becomes doughy when soaked in milk or other liquid and will have a raw taste. PLAIN APPLE CUSTARD. To each cupful of apple sauce, add two well-beaten eggs and one-half cupful fresh milk. Fill crust-lined plates, sprinkle on a little ground cinnamon, or add vanilla flavororing, cut strips and lay crosswise, then bake in oven. COCOANUT CUSTARD.