Quaker recipes

Cover raisins, chopped dates, and soda with hot water and let stand 5 minutes. Cream sugar and butter, add flavorings. Combine above mixtures with flour and nuts and beat vigorously 1 minute. Pour into Square pan, which has been greased and floured to bake. Place in oven 350° and cook for 40 to 45 minutes. Serve warm with sweetened whipped cream. Serves 9-12. Esta B. HAworTH (Mrs. Cecil) DATE PUDDING 1 cup sugar 2 eggs | cup chopped dates 1 heaping tablespoon flour 1 cup chopped pecans 2 teaspoons baking powder Beat eggs together well, add sugar, flour and baking powder; lastly the nuts and dates. Spread rather thin on greased and floured pan. Place in quick oven for five minutes then reduce the heat to 350° for 20 minutes. Cut in squares and serve with whipped cream. Mary WILSON WALL (Mrs. E. S.) 88 DESSERTS DATE PUDDING 1 cup finely chopped dates 1 tablespoon orange juice Yg teaspoon salt ¥2 cup whipping cream 6 marshmallows chopped fine 1¥2 cups crushed Graham crackers Whip the cream. Add all ingredients. Make into roll. Wrap in waxed paper and store in refrigerator. Slice and serve with whipped cream. GRATED RAW SWEET POTATO PUDDING 4 cups grated raw sweet potato 12 cup sugar Y2 cup molasses or syrup 14% cups milk 3 eggs 1 teaspoon nutmeg 1 teaspoon cinnamon Y2 teaspoon salt 3 cup butter Beat eggs and add milk. To the grated sweet potato add melted butter, sugar, molasses, spices, salt and then the milk and egg mixture. Pour into a buttered pan (or casserole). Bake at 325°. When crusted around top and edge stir and let the crust form again. Let bake until firm. (1/2 cup grated coconut, 1/2 cup raisins or 1/2 cup nut meats may be added to the above for variation. ) Serve with cream. LUNA DAILE PARKER (Mrs. A. Scott, Jr.) LEMON PUDDING Y% teaspoon salt Grated rind of 1 lemon or few drops of extract 3 eggs 1% cups milk 2 tablespoons butter 3 tablespoons flour 1 cup sugar Juice of two lemons or % cup frozen juice Cream sugar, flour and butter. Add milk and egg yolks, lemon juice and rind. Whip whites, fold in lightly. Put in an oiled pan, set in a larger pan in cold water and bake in a 350° oven until done about 45 minutes. Mrs. W. F. HERNDON 89 AG Bley esi’ | Pe risa} N = € f hye? - THE QUAKER Cook Book MARSHMALLOW PUDDING 143 pound marshmallows 1% tablespoon gelatin Y2 cup pecans 1 tablespoon cherry juice ¥Y2 cup Maraschino cherries 2 cup slices pineapple (may 2 pint cream omit) Soak gelatin in cherry juice 10 minutes. Dissolve with one tablespoon boiling water by placing in cup set in hot water. Pour over cream which has been whipped, stirring carefully to keep gelatin from lumping. Sprinkle in marshmallows, cut in small pieces, nuts, fruits, also chopped. Pour into wet mould and set on ice and stiffen. Serve with 42 pint cream, whipped. This makes 8 generous servings. Mrs. JOSEPH T. WEAVER MANHATTAN PUDDING 1% cups sugar 1 lemon (juice) 1 cup water 1 cup whipping cream 1 package plain gelatin Y teaspoon vanilla 2 cups orange juice V2 cup sugar Boil sugar and water for 5 minutes. Dissolve gelatin in 12 cup cold water and add to hot syrup. Add orange and lemon juice and pour in refrigerator tray and freeze. Whip cream with 4% cup sugar and vanilla and cover the other mixture. Leave until cream freezes. Cut out in one inch slices. Delicious hot weather dessert. MARY WILSON WALL (Mrs. E. S.) PLUM PUDDING 1 cup suet chopped fine and 1 cup milk salted or 1 cup butter 2 teaspoons cream of tartar 1 cup molasses 1 teaspoon soda 2 cups flour ¥Y2 teaspoon each cloves, 2 cups raisins cinnamon, and nutmeg Mix all ingredients. Place in well-greased tins, filling about 7% full and steam for three hours. (Less time in pressure cooker). Ancestral rule in family of ALICE PAIGE WHITE 90 DESSERTS PERSIMMON PUDDING