Metropolitan cook book

2 cups cold water Rind \ lemon | cup cornstarch 1 cup sugar or syrup 1-in. piece stick cinnamon Pick over and wash prunes, then soak 1 hour or more in cold water to cover. Boil until soft in the water in which they have been soaked. Remove the stones, add sugar, lemon juice and rind, cinnamon and boihng water. If syrup is used, add two more tablespoons of cornstarch. Simmer fifteen minutes. Remove cinnamon, mold and chill. Serve with plain or whipped cream. Chopped almonds may be added to the mixture just before being poured into the mold. FRUIT TAPIOCA PUDDING I cup tapioca 2 cups fruit sauce 1 tablespoon lemon Juice Cold water to cover | teaspoon salt Few grains nutmeg and 2 1 cups boihng water § cup sugar cinnamon Wash and soak the tapioca and sago 1 hour or more in enough cold water or fruit juice to cover; add the boiUng water, cooked fruit, fruit juice, salt, sugar and lemon rind. Cook in a double boiler until tapioca is transparent. Mold, chill and serve with cream and sugar. Minute tapioca may be used, and this requires no soaking. SCALLOPED APPLES OR FRUIT 3 apples cut In eighths 1 teaspoon nutmeg 2 cups soft bread crumbs I cup sugar I cup water 2 tablespoons butter I teaspoon cinnamon | lemon juice and rind Cook the fruit with the sugar, cinnamon, nutmeg and water, until soft; add lemon juice and rind. Arrange in layers in a buttered baking dish, using I of the buttered crumbs on the bottom of the baking dish, then | the apple sauce, then buttered crumbs, apple sauce and the remainder of the crumbs on top. Bake in a moderate oven, until nicely browned on top. Other fruit sauces may be used in the same way — such as peach, apricot, rhubarb, etc. HUNTER'S PUDDING I cup chopped suei | teaspoon soda I teaspoon allspice ?i- I cup milk 1 teaspoon salt i teaspoon cinnamon "^ 1 cup molasses i teaspoon clove 1 cup raisins in 2 tea- 2 cups flour I teaspoon mace spoons flour Mix in the order given. Steam 2| hours. Serve with yellow sauce. STEAMED WHOLE WHEAT PUDDING 1 1 cups whole wheat flour | cup molasses 2 tablespoons butter, I teaspoon soda I cup milk or water melted § teaspoon salt 1 egg, beaten 1 cup chopped raisins DESSERTS 53 Mix and sift dry ingredients. Add molasses and milk. Add beaten egg and melted butter, then the raisins. Beat mixture thoroughly. Chopped figs or dates may be used. Steam 21 hours in a large mold, or 30 minutes in individual molds. PLUM PUDDING WITHOUT EGGS 1 quart cooked mashed carrots Impound currants! 1 pound finely-chopped suet f pound raisins [Dredge with flour § cup sugar | pound citron J 2 cups flour or bread crumbs] 1| teaspoons salt I teaspoon cinnamon ^ teaspoon cloves § grated nutmeg Sift together Mix ingredients in order given. Steam 3i hours in a buttered mold. May be steamed in individual molds. Carrots should be forced through a fine strainer. HARD SAUCE I cup butter 1 cup powdered sugar | teaspoon lemon extract I teaspoon vanilla extract Cream the butter, add sugar gradually and flavoring. To hard sauce may be added a little fruit juice or jam, such as raspberry or strawberry. LEMON SAUCE I cup sugar 1^ cups boiling water H teaspoons lemon juice 1 tablespoon cornstarch 1 teaspoon butter