The National home cook book

le center, and serve as a vegetable. For a dessert a half cupful of sugar and a few drops of. vanilla may be added, and the baked pudding served with a liquid foamy sauce. TAPIOCA CREAM—Soak over night three tablespoons — pioca in one-half teacup milk (or enough to cover). Bring . ‘one pint of milk to boiling point, add tapioca. Beat one egg, two tablespoons sugar and teaspoon of extract; let boil and — n into dishes. = TAPIOCA DATE—One pint sweet milk and one pint water, ut on stove to heat. When boiling add four heaping table- _ spoons of minute tapioca, boil 15 minutes, stirring frequently. © hen add yolks of two eggs, beaten with: one-half cup sugar, — add one cup or more of chopped dates, take from fire, — add beaten whites of two eggs. This recine will serve six _ ersons. “33 WEBSTER—One cup molasses, one-half cup butter, one cup eet milk, one cup chopped raisins or currants, one tea- poon cinnamon, one-half teaspoon grated nutmeg, four cups four, two teaspoons baking powder; steam 2% hours. Dress- g: Five eggs and one cup sugar, beaten together one-half — ur; the grated rind of one lemon and juice of one-half | Naa a tablespoon of sweet cream may be added lastly a PUDDING SAUCES. esired. | : } The following is a good foundation for a variety of sauces: — } ' One cup sugar and two tablespoons flour mixed together a Butter the size of a walnut rubbed into that. Add — ‘one egg well beaten and two tablespoons cold water. Boiling ater added to make like a thin custard and cook three inutes. _ For some puddings add the juice of a Jemon or lemon or — vanilla extract. To others one cup of fruit juice or erushed | fruit, but use less boiling water when using fruit. | y _ For hard sauce good to_use with apple dumplings or — i'r t puddings or bread puddings the following: One tablespoon butter well creamed. One cup powdered Sugar added a little at a time with one tablespoon colds ie water. Mix and beat thoroughly, using nutmeg or cinnamon — 3 flavoring. “ HARD SAUCH—Use two parts pulverized sugar to one ~ t butter. Cream the butter and add the sugar gradually — yery light. Flavor with nutmeg or with lemon juice. Lina ¥ abet: ‘ gar, one tablespoon corn starch, juice of one-half lemon, one- half teaspoon lemon flavor, one cup boiling water. Beat. thor- - oughly the butter, sugar, cornstarch and eggs. Pour water over them and cook in a double boiler. Sa on ae ’ : ERD \r HOT CHOCOLATE SAUCE—One cup cream, two squares ~ unsweetened chocolate, one cup sugar. Blend the sugar and © chocolate and heat. When melted add cream, which should — be scalded before adding. Flavor with one-half teaspoon — ' vanilla and one-eighth teaspoon table salt. Serve hot over plain — vanilla ice cream. %\ if BRANDY CREAM SAUCE, FOR PLAIN PUDDING—Mix © - together until a perfect cream, a cupful of sugar and a cupful — of butter, then add four well-beaten egg yolks; stir in -. very gradually one wine glass brandy. When blended add — slowly a cupful of rich hot milk, or preferably cream, whip — up lightly and put in.a saucepan. Stir until it is the con- sistency of cream, but do not let boil. — iy a y 8 CARAMEL PUDDING SAUCE—One cup soft brown sugar, — tablespoon butter, one tablespoon flour, stir over fire quickly - until dark brown. (If steadily stirred it will not burn.) When © ~smooth add one cup milk (or half water and half milk), cook © - slowly then for two minutes, always stirring; add vanilla — or other flavoring and serve on pudding, steamed cake or * toast. When carefully made it is an ideal Sauce. ~ - — GRAND MOTHER’S SAUCEH—This pudding dip is especially — fine. Two cups sweet milk, one-half cup sugar, yolks three — eggs; mix thoroughly and cook in double boiler until thick. — When cooked, can either be flavored with vanilla or one > tablespoon brandy. The brandy gives the best flavor. Re - Rabbits