Physical culture cook book

44. Prune Puff. — Three tablespoonfuls stewed, stoned, mashed prunes, sweetened with three tablespoonfuls powdered sugar, and all beaten gradually into the whites of three eggs, adding juice of half lemon with the last of the whites. When beaten stiff put into buttered dish and cook twenty minutes over hotwater pan. 45. Fig Pudding. — One-fourth pound figs chopped fine, two cups bread crumbs, one cup brown sugar, one-fourth pound suet chopped fine, two eggs, the grated rind and juice of one lemon, one dessertspoonful of molasses, one tablespoonful flour. Steam three hours and serve with boiled sauce, flavored with lemon. 46. Chocolate Pudding. — One pint milk, one pint bread crumbs, yolks of three eggs, five tablespoonfuls grated chocolate. Scald the milk, add bread crumbs and chocolate. Take from fire and add one-half cup sugar, and the beaten yolks. Bake in pudding dish fifteen minutes, [illustration: THE PHYSICAL CULTURE COOK BOOK, 163] Make meringue of whites of eggs and three tablespoonfuls sugar, spread over pudding, and brown. Serve cold with cream. CUSTARDS, BLANC-MANGES, JELLIES, ETC. 47. Baked Custard. — Beat five eggs, five tablespoonfuls sugar, one quart milk, one-half teaspoonful vanilla, and bake in a moderate oven until firm. If desired, pour the custard into cups, set in a pan of water and bake twenty minutes. 48. "Floating Island." — One quart milk, five eggs, pinch of salt, four tablespoonfuls granulated sugar, one-half teaspoonful vanilla. Put the milk in a double boiler to heat. Beat the yolks of the eggs and add the sugar. When the milk is scalding hot, stir it slowly into the eggs and sugar. (This prevents curdling, which is hard to avoid if the eggs are poured into the milk.) Pour back into the double boiler, and stir until it thickens. Then add vanilla and set aside to cool. Just before serving, beat the whites of the eggs to a stiff froth with two tablespoonfuls of powdered sugar, and drop on the custard in little "islands." The addition of a little ring of currant jelly to the top of each "island" is an improvement in both the appearance and taste of the pudding. 49. Tapioca Pudding (No. i). — Soak two and a half tablespoonful tapioca in one cup water for an hour. Heat one pint milk in double boiler and when hot beat in yolks of two eggs and two tablespoonfuls sugar. Add tapioca and cook one hour, stirring every few minutes. When this pudding is done put any kind of canned fruit in the bottom of another dish, pour the hot pudding over it. Cool and add one-half teaspoonful vanilla. Beat whites of eggs to a stiff froth, with two spoonfuls powdered sugar and stir one-half of it into pudding. Spread the rest on the top and brown in oven. Serve a piece of fruit with each dish. 50. Tapioca Pudding (No. 2). — Soak onequarter cup tapioca over night. Heat one pint milk and add beaten yolks of two eggs, onethird cup sugar and tapioca, stirring1 constantly. Cook two minutes. When cool stir in beaten whites of the eggs and flavor with vanilla.