War cook book

%. pound prunes 2 cups cooked cereal (meal, rice) 2 tablespoons dark corn syrup J4 teaspoon salt ]/i teaspoon nutmeg yi teaspoon cinnamon "Wash prunes, soak. Cook until tender, cool; re- •move stones; cut into small pieces. Heat cereal, .syrup, salt, spices in double boiler until mixture has smooth consistency. Add prunes. Mix well; pour into moulds which have been dipped into cold water ; chill. Serve with a sauce or with milk. PRUNE WHIP. J/2 pint cream to whip ^ pound cooked prunes Press prunes through sieve and fold into whipped cream. Place in greased moulds or mold and chill. EGOLESS PLUM PUDDING. 1 cup bread crumbs 2 cups rye flour 4 teaspoons baking powder 3^ teaspoon salt 1 teaspoon cloves 1 teaspoon cinnamon 1 cup chopped suet 1 cup seeded raisins 1 chopped apple 1 cup molasses 1 cup milk Mix the dry ingredients thoroughly; add the suet and the prepared fruit. Mix well and add gradually the molasses and milk, stirring continually. Steam 2y2 hours. Serve with sauce. PASTRIES CORN FLOUR PASTRY. ^ cup corn flour Yt. cup wheat flour 4 teaspoons fat ^ teaspoon salt Enough cold water to mix well Mix fat with flour, add enough cold water to mix well. Roll thin. RYE AND RICE FLOUR PASTRY. ly-z cups rye flour Ij^ cups rice flour 1 teaspoon salt 1 teaspoon baking powder ^ cup fat % cup water LEMON PIE. 134 cups milk 3 ^^^ yolks, or 2 rounding tablespoons dried ^^^ soaked in 1-3 cup cold water 1 cup honey 1 lemon 1 tablespoon butter substitute ^ tablespoon cornstarch Bring milk and cornstarch to boil. Add honey, cool slightly, and pour over ^^% yolks or soaked ^%%. Add grated rind and juice of lemon and fat. Pour into the partially baked crust and bake until set in a moderate oven. If fresh eggs are used prepare a meringue from the whites, adding 2 tablespoons sugar to each white. Bake to set and brown in a slow oven. CHOCOLATE PIE. 1 cup milk 3 egg yolks 1 square chocolate 1 tablespoon butter substitute 1 teaspoon vanilla Yz cup syrup Meringue. 2 ^^g whites 6 tablespoons sugar Beat milk, chocolate and syrup to combine. Add butter and pour over the well-beaten yolks. Pour into partially baked crust and bake in a slow oven until set. Cover with meringue and return to oven to set and brown meringue. ECLAIRS. Yz pint milk y^ pound rye flour y2 pound oleomargarine 8 eggs Mix the flour and butter together and put into the boiling milk and stir briskly over the fire about 1 minute. Add 8 eggs, two at a time, to the mixture and put vthe mixture into pastry bag and then form on a dry pan in the shape of fingers and bake in medium oven and then fill with pastry cream made of a little cornstarch, sugar and yolk of eggs. This makes 2 dozen eclairs. FROZEN DESSERTS MAPLE NUT PARFAIT. ^ cup maple syrup 2 egg whites 1 cup whipping cream yi cup nuts vanilla Cook syrup to firm ball. Pour over the well-beaten whites. Beat well; when cool fold in the whipped cream. Add nuts and flavoring. Pack in ice and salt to freeze without stirring. This amount will serve six. DATE ICE CREAM. 2 cups milk 2 Qg^ yolks 3 tablespoons syrup 2 beaten whites 1 cup dates vanilla