Quaker recipes

Put milk and sugar in double boiler to scald. Separate eggs, beat yolks lightly. Add flour and beat smooth, adding a little cold milk to thin. Stir this into scalded milk, let thicken, remove from fire and strain through wire strainer. Have egg whites beaten stiff, add tablespoon sugar, and stir into custard while hot. Let cool, add half pint of cream and freeze. When freezing begins, add berry juice, finish freezing, pack, and set aside for an hour before serving. The juice of a lemon added to berry juice improves the flavor. Miss EFFIE Cox A PEACH ICE CREAM 1 pint milk 1 cup undiluted evaporated 1 dozen large marshmallows milk 1 egg, beaten | 12 teaspoon vanilla Few grains salt 4-6 mashed sweetened peaches Melt marshmallows in milk, pour over beaten egg to which salt has been added. Add undiluted evaporated milk, vanilla and fruit, peaches or berries. Pour into trays. Stir several times during freezing process. LEMON ICE 1 cup lemon juice and grated 4 cups water rind 2% cups sugar Make a syrup of sugar and water and when cold add lemon and freeze. Miss STELLA ANDERSON LIME SHERBET 1 package lime Jello 2 lemons (juice) 1 cup boiling water 1 quart milk 1 cup sugar (scant) Pinch salt Dissolve Jello in boiling water. When cool, add all other ingredients except the milk. Stir milk in gradually and pour in freezing tray. Stir two or three times during freezing. FRANCES M. HAWORTH (Mrs. Horace) MAE DAVIS (Mrs. Reuben) LEMON MOUSSE - Prepare 1 package lemon Jello as directed on package. When Jello is jelled slightly, beat into this 1 pint vanilla ice cream in large bowl. Refrigerate 2 or 3 hours or over night, if desired. Serve in sherbet glasses (using large serving spoon) and top with whipped cream. HELEN B. TOMLINSON BREAD PUDDING 2 cups bread crumbs 2 eggs 2 cups milk ¥& teaspoon salt 3 tablespoons butter Y teaspoon vanilla 4 cup sugar Soak bread crumbs in milk about 30 minutes. Beat eggs slightly; add salt, then stir into bread and milk mixture, add butter, sugar and vanilla. Mix well. Pour into buttered 1 quart baking dish and bake in moderate oven (350°). about 1 hour or until a small knife comes out clean when inserted in center of pudding. Makes 4 to 6 servings. Serve hot or cold with plain cream, currant jelly or a hot pudding sauce. If desired cover the top of baked pudding with marshmallows or meringue and return to oven and brown lightly. GLADYS RICHARDSON NEW BREAD PUDDING 4 slices buttered toast (cut in 1 cup Pet milk quarters ) 1 cup water 1% cup seedless raisins 1 teaspoon vanilla 2 eggs Dash ciamon 44 cup sugar Place toast into a greased baking dish. Sprinkle raisins over toast. Mix eggs, sugar, milk and flavoring and pour over toast. Let stand a few minutes then bake in a 350° oven for 30 minutes. Mrs. GROOME FULTON CHOCOLATE BREAD PUDDING (May be made with toast left over at breakfast) 2 cups bread crumbs 1 ounce chocolate 2 cups milk 1 light cup sugar 3 eggs Beat eggs until light. Add all ingredients. Bake in moderate oven 350° until set. Serve with whipped cream. nn THE QUAKER Cook Book CORN FLAKES PUDDING 1 egg 4 tablespoons brown sugar 2 cups corn flakes Vanilla 3 cups evaporated milk Mix egg, milk and brown sugar, then add corn flakes. Cook in stew pan on top of stove until mixture thickens. LouIs—E Briccs (Mrs. E. L., Sr.) DATE PUDDING 1 cup dates 14 teaspoon salt 1 cup raisins 1 teaspoon vanilla 1 cup hot water 1 teaspoon lemon 1 teaspoon soda 14 teaspoon cinnamon 1144 cups flour %4 teaspoon allspice 1 cup sugar Y% cup nuts (any kind) 1 tablespoon butter