Mazdaznan encyclopedia of dietetics and home cook book

This variation is made by adding grated cocoanut to the custard before baking. Treat sauce as custard pie. If shredded cocoanut is used, it should be boiled in milk until soft. QUEEN CUSTARD. Mix with one quart fresh milk the well-beaten yolks of four eggs, two tablespoonfuls almond meal, one-half cupful sugar, one cupful finely-ground cracker-dust, a little grated orange or lemon peel, pinch of salt. Put in graniteware dish and set in steam cooker for one hour. Beat whites of the four eggs with powdered sugar; spread over top of pudding when done, then set in oven until meringue is crisp. Take out and set aside ; serve when cold. NUT PUDDING. To one quart milk add two cupfuls cracker-dust, three well-beaten eggs, one cupful sugar, one-half cupful orange juice, three tablespoonfuls almond or peanut meal, pinch of salt. Mix all well together, put in graniteware pan and bake in moderate oven until nicely browned ; or may be put in steam cooker for one hour. Serve with sauce to taste. DRIED APPLE CUSTARD. Cook one pint of dried apples until tender and easily mashed thru sieve. Add one tablespoonful of clarified butter while fruit is warm. Add three well-beaten eggs, one pint of rich cream and the juice of one lemon and the grated rind of half a lemon. Line pie dish with pie crust. Pour the consistency over it and bake for twenty minutes. ORANGE MARMALADE. Take one dozen oranges and four lemons. Cut into halves. Soak in four quarts of water for twenty-four hours, then boil until transparent. When done take the fruit and cut into very fine shreds with a sharp knife. Return to the liquid. To every pint of the fruit add one pound of sugar. Bring it all to a boil again. Then boil quickly for twenty minutes and then bottle. Remember that the fruit is simply to be covered with water, so that you will have to use judgment, as the quantity of water will depend upon the size of fruit and the amount of juice the fruit contains. Preparations of this nature to be used upon special occasions only and not as food. TAPIOCA PUDDING. Boil two tablespoonfuls of tapioca in a quart of water until clear; add while boiling a stick of cinnamon. Flavor with vanilla, and turn it out as you would a jelly. UNCOOKED PUDDING. One cupful each of rice flakes and toasted corn flakes, pour over it a mixture of one cupful beaten bananas and one-half cupful of grated apple; sprinkle with one-quarter teaspoonful of Saigon cinnamon. Serve in cups filled with whipped cream, garnished with candied or Maraschino cherries. FRUIT PUDDING. In the juice of two oranges (the four halves of oranges save) soak two finely sliced bananas and two peaches for an hour, keeping the dish packed in ice. Whip sweet cream to a stiff consistency ; flavor with ten drops of vanilla and a dash of nutmeg. Keep on ice. Now cornstarch the insides of the four orange peels ; put in a little whipped cream, now a little fruit and whipped cream, and so on until the top is covered with whipped cream. SALADS.