Quaker recipes

Cream butter and sugar. Beat in eggs whole. Add persimmons which have been run through a colander. Add grated sweet potato and spices. Mix corn meal, white flour and soda. Add alternately flour and milk to above mixture. Beat in thoroughly. Pour into greased four-inch deep baking pans. Fill about half full. Bake in a very slow oven (350°-400° ) until brown and firm, about 1 hour and 30 or 40 minutes. Serve warm or cold with or without whipped cream. Will keep two or three weeks in refrigerator. RICE PUDDING 2 quarts milk 1 teaspoon vanilla 14 cup raw rice Y2 cup chopped raisins, if 12 cup sugar or more desired 14 teaspoon nutmeg Cook in slow oven and when a light brown crust forms, stir down each time. Cook about two hours. Mrs. ANNA TOMLINSON GOOD PLUM PUDDING 1 pound brown sugar 6 whole eggs ¥Y4 pound suet 1 cup flour 1 Ib. bread crumbs teaspoon soda 2 pounds seedless raisins teaspoon nutmeg 2 pounds currants teaspoon cinnamon Y4 pound orange peel cups cider or apple juice ¥2 pound pecans Y teaspoon salt Sift dry ingredients several times. Beat eggs well, add sugar, then fruits, etc., which have been ground in food chopper. Grease cans or bowls well. Leave at least one inch at top to allow for rising. Cover tops with aluminum foil to keep moisture out. Set bowls in water in covered kettle, and let steam for three hours. Leave in bowl. When ready to serve, reheat (if it has cooled), remove from bowl, circle with hard sauce, pressed through a pastry tube, and garnish with sprigs of holly. Hard Sauce Use 4% pound butter and 2 cups of confectioner’s sugar, cream butter and sugar until light. Use your favorite flavoring. Add a small amount of luke-warm cream, and beat until sauce is fluffy. LEMON CURD 3 cups sugar 6 eggs 4 ounces butter 4 lemons Put butter in top of double boiler. When meited, add sugar, then strained juice and rind of lemons. Beat eggs well and add to the mixture. Stir until thick as honey. This keeps well if tightly covered. Mrs. ELIZABETH SYKES BUTTERSCOTCH SAUCE 142 cups brown sugar Ys cup cream 44 cup light corn syrup ¥s cup milk 4 tablespoons butter Boil sugar, butter and syrup to soft ball stage, then stir in milk and cream. FRANCES HAWORTH (Mrs. Horace S.) QUEEN'S PUDDING 1 pint milk 2 eggs 1 pint bread crumbs 1 cup sugar 2 lemons Soak the crumbs in milk, add the grated lemon rind, % cup sugar, and the egg yolks beaten. Bake in moderate oven until set. Let cool slightly. Make a meringue of the egg whites and remaining sugar. Pile on top roughly and bake till brown. ELIZABETH SYKES (Mrs. T. A.) Sauce for Queen's Pudding Make a hard sauce as follows: 1 cup light brown sugar, half cup butter, half grated rind and juice of one lemon. Beat until very light. Miss ELVA J. BLAIR Bees il x Oilers) TNE. ; 1 ae : is } iv: es Ake ae RES SA NI Oem TT COOKING BEEF Rib Roast Place in pan, fat side up. Season with salt and pepper and place in slow oven, 325°, without cover. Do not add water. Roast to desired degree of doneness, allowing 18 to 20 minutes per pound for rare roast, 22 to 25 minutes per pound for medium, and 27 to 30 minutes per pound for well-done roast. Meat thermometer will read 140° for rare, 160° for medium, and 170° for well-done. 2 to 3 servings per pound. Rolled Rib Roast Proceed as for Rib Roast increasing roasting time 10 minutes per pound. 3 to 4 servings per pound. Beef Pot Roast Dredge in flour seasoned with salt and pepper. Brown on all sides in hot fat. To a 4-pound chuck or rump roast, add 4% cup water and cover. Cook slowly 2/2 to 3 hours or until tender, adding more water if needed. 6 to 8 servings. Rump Roast