The Pennsylvania German cook book

One pint flour, half teaspoon salt, two teaspoons baking powder, one-fourth cup butter, one egg, one scant cup milk, four sour apples, two tablespoons sugar. Mix flour, salt and baking powder; then rub in the butter, beat egg and add milk, then stir into dry mixture. Spread into a pan, pare and cut apples into eights, lay in parallel rows, sharp edges down, sprinkle with sugar, cinnamon and bits of butter; bake twenty minutes. BERRY PUDDING. One quart blue or black berries, one pint water, one cup sugar, a five cent baker’s loaf of stale bread, stew berries, sugar and water together. Cut bread into thin slices, and butter bread. Put a layer of bread into a deep dish, and cover with some of the hot berries, continue until all are used. Set away to cool, serve with cream and sugar. Miss Lydia Schiller, Cleveland. RICE PUDDING NO. I. One quart milk, one cup sugar, onehalf cup rice, a little butter, bake two hours in a moderate oven, stir after it begins to boil. Eat cold. M. U. / - RICE PUDDING NO. 2. Take two cups boiled rice, add two or three eggs, a tablespoon of butter, sugar to taste, and a quart of milk, bake till done. RICE BALLS. Prepare rice as for table. Season with salt, butter and sugar. While hot pour into cups, let it get cold, then turn out into a flat ilish. Eat with whipped cream or sugar and milk. S. K. TAPIOCA PUDDING NO. 1. Four large tablespoons tapioca soaked in a quart of sweet milk, boil until clear, Beat the yolks of three eggs, one-half cup sugar, nearly one cup prepared coconut, stir in and boil until thick, l>eat the whites of eggs w ith tw’o tablesinsins sugar, spread on, and sprinkle with coconut, set in oven and brown. TAPIOCA NO. 2. One-half cup tapioca soaked in milk or water, two eggs, sugar to sweeten, one quart milk, a pinch of salt. Let the milk come to a boil, then stir in the tapioca, sugar and the eggs well beaten, leaving out the whites, boil and cover with the beaten whites, — For tapioca fruit slice oranges, bananas or peaches, lay in bottom of glass dish, sprinkle with sugar, after the pudding is cold slip it out on top of fruit. PRUNE PUDDING NO. I. Steam one-half pound prunes until tender, take out the seeds, crack them and take out kernels. Hash kernels and prunes, beat the whites of five eggs to a froth, take one cup sugar, mix all together and bake in a moderate oven twenty minutes. Fig Pudding can be made in the same way. Mrs. E. Mettach. PRUNE PUDDING NO. 2, One and one-half cups prunes cooked and seeded, the whites of five eggs. Beat whites and sweeten, put prunes into pan, cover with whites and brown in oven. Take yolks make a custard and boil, flavor and pour over top. Mrs. F. H. Keller. ORANGE PUDDING. Boil one pint of milk, add sugar and one tablespoon cornstarch, dissolve on a little cold milk, and the yolks of two or three eggs, well beaten. When done let it cool, then pour over four large oranges that have been cut into small pieces and sweetened. Beat the whites of eggs with sugar and cover top. Mrs. Waltz. THE PENNSYLVANIA GERMAN COOK BOOK. MOUSSE ORANGE.