One hundred-portion war time recipes

Prunes, dry. . Prune juice. . Sugar 2 Soak, cook, stone and chop prunes. Add water to the juice to make 6^ qts., heat with sugar, dissolve soaked gelatine, add lemon juice and prunes. Chill until mixture begins to stiffen, add beaten whites. Serve with Whipped Cream. Serve 33^ oz. to a portion. PUDDINGS 35 CHOCOLATE BLANC MANGE Milk 10 qts. Chocolate .... 1 lb. Cornstarch ... 13^ lbs. Salt 1 oz. Sugar 33^ lbs. Vanilla 2 oz. Scald milk, mLx cornstarch, salt and sugar and add. Melt chocolate over hot water, and add a part of corn- starch mixture to it, making a smooth paste, then stir into main mixture. Cook one hour, flavor and mold. Serve with Whipped Cream. Serve 4 oz. to a portion. CORN PUDDING Commeal. ... 12 oz. Cinnamon ... 3^ oz. Cornstarch ... 13 oz. Citron, ground . \}/^ lbs. Milk 123^ qts. Salt IK oz. Sugar l^lbs. Mix all dry ingredients thoroughly and add to hot milk, cook one and one-half to two hours, add citron and mold. Serve cold with Raisin Sauce. Portions, four ounces each. TAPIOCA CREAM Tapioca .... 3 lbs. Salt M oz. Milk 113^ qts. Vanilla 1 oz. Sugar 3 lbs. Lemon extract . 3^ oz. Eggs 15 Soak tapioca two hours or more, drain and add to scalded milk, to which one-half the sugar has been added. Cook one hour or until tapioca is transparent. Beat egg yolks with remaining sugar and add part of tapioca mixture slowly to them, return mixture to kettle and cook five minutes. Remove from heat, and add beaten whites, mixing thoroughly, flavor. Cool and serve with Whipped Cream. Four ounces to the portion. APPLE BROWN BETTY Sugar 6 lbs. Butterine. ... 2 lbs. Cinnamon ... 3^ oz. Salt 3^ oz. Lemon juice . . 1 cup Water 2 qts. Apples, sliced. . 10 qts. Lemon rind. Bread crimabs. . 3 qts. grated .... 1 oz. 36 PUDDINGS Mix sugar, salt and cinnamon. Arrange in baking pans, a layer of crumbs, apples, sugar mixture and cover with crumbs. Melt butterine and pour over crumb layers and mix lemon juice and rind, pouring it over mixture before putting in oven. Bake in moderate oven one to two hours or until apples are soft. Serve three to four ounce portions with Sterling Sauce or Plain Cream. Note. — Cake or muffin crumbs can be substituted for the bread crumbs. If cake crumbs are used, half the sugar should be omitted. COTTAGE PUDDING Crisco l}i lbs. Rice flour . . . 2^ lbs. Sugar 3 lbs. Baking powder . 4 oz. Eggs 12 Salt 2 tsp. Milk 4M pts. Vanilla 1 oz. Barley flour. . . 2 lbs. Mix and bake as butter cakes. Serve with Chocolate or Fruit Sauce. BAKED CHOCOLATE PUDDING NO 1 Cake crumbs . . 5 lbs. Salt 1 oz. Hot water ... 3 qts. Eggs 10 Milk 8 qts. Chocolate ... IH lbs. Soak crumbs in hot water, scald milk, melt chocolate and mix to a smooth paste with a httle of the hot milk. Beat eggs and mix all ingredients. Bake in slow oven until mixture is set. Serve 4 ounce portions with Hard Sauce or Whipped Cream. BAKED CHOCOLATE PUDDING NO. 2 Cracker crumbs . 1^ lbs. Eggs 14 Hot water ... 3 qts. Chocolate ... l}4 lbs. Milk 9 qts. Butterine. ... 8 oz. Salt l^oz. Sugar 2^ lbs.