The Monmouth Baptist ladies' cook book

PRUNE PUDDING. Mrs. W. J. Bryan. Lincoln Xeb. One cup stewed prunes, one cup English walnuts, chopped, or chopped kernels of prunes, two cups sifted sugar, pinch of salt and well beaten whites of six eggs. Bake in slow oven one hour and twenty minutes. Serve with cream as soon as done. PRUNE PUDDING. Mrs. Ella Rogers Hughes. To one quart prunes add one quart water and sugar to taste. Cook slowly until quite soft. It will require several hours. Pour off syrup, seed the prunes and put them in a baking dish with the syrup and the beaten whites of six eggs mixed in. Bake fifteen or twenty minutes in a moderate oven. Serve with whipped cream. PRUNE SOUFFLE. Mrs. Junita Xander. One pound of stewed prunes, whites of two eggs, one-half cup sugar. After the prunes are stewed let juice boil down, remove the stones and mash prunes in the juice, beat the eggs very stiff and add gradually " the sugar, beating all the time, then stir in the prunes. Bake twenty minutes, serve with hot custard sauce made of one pint of milk, yolks of the eggs ; sugar and vanilla flavoring. PRUNE WHIP. Mrs. J. H. McMillan. Whites of six eggs beaten very stiff, twenty stewed prunes cut into bits, six tablespoons sugar. Beat together and bake twenty minutes. Serve with cream. PRUNE WHIP. Mrs. Lou Seaton, Seaton, 111. Whites of five eggs beaten very stiff, sugar to taste, one cup seeded prunes chopped a little, one-half cup English walnuts, mix, bake twenty minutes. Serve with whipped cream. PRUNE WHIP. Mrs. Mary Dalton, Enid, Okla. Beat the whites of five eggs to a stiff froth, add one cupful of mashed and pitted stewed prunes, two-thirds cup of sugar, one teaspoon of vanilla and turn into a pan. Set in oven to brown. Sauce : — Heat a pint of milk and when near boiling beat in the yolks of five eggs mixed with one-half a cup of sugar. When at the boiling point remove from fire, let cool and flavor with vanilla. Mrs. Wilbur S. Walker. One-half cup of butter, one and one-half cup of sugar, two-thirds cup of milk, the whites of four eggs, three cups of sifted flour, three teaspoons of baking powder, one teaspoon each of vanilla and lemon extract. Sauce for pudding: — Beat one egg until light, add juice of two lemons, half cup of sugar. Boil all together until thick. THE QUEEN OF PUDDINGS. Mrs. W. T. Leader. Take one pint of nice bread crumbs, add a quart of milk and one cup sugar, the yolks of four eggs well beaten, and the rind of a fresh lemon grated, a piece of butter the size of an egg. one spoon of flour and bake well. Beat the whites of the eggs to a stiff froth and add one cup of pulverized sugar and the juice of the lemon. Spread over the pudding a layer of jelly and then the whites of the eggs and bake a light brown. QUICK PUFF PUDDING. Two cups flour, one-half teaspoon salt, two teaspoons baking powder, milk to make drop batter. Steam in individual cups, add four strawberries to each cup. Sauce : — One-half cup butter, one cup sugar, two eggs, one cup milk. Cook. RAISIN PUFFS. Mrs. L. M. Dougherty. Five tablespoons sugar, half cup of butter, one cup sweet milk, two eggs, two teaspoons baking powder, one cup raisins seeded, flour to make as stiff as cake dough ; put in cups' and steam one-half hour. Serve with lemon sauce. RAISIN AND CITRON PUDDING. Mrs. Henry Ewing.