Wilkes County Home Demonstration Club cook book

CHERRY PUDDING Cover bottom of a baking dish with cold biscuits cut in halves. Pour over the biscuits 2 cups cherries with 1 cup sugar. Dot with butter. Beat 3 egg yolks. Blend with 2 cups milk and 1 t. sugar. Pour over cherries. Place in a pan of hot water and bake until done. Top with meringue. Mrs. C. P. Brock Pores Knob Club HOME DEMONSTRATION CLUB COOK BOOK 115 BANANA PUDDING 2 eggs 1-8 t. salt 2 cups milk 14 cup sugar % t. cornstarch or flour Beat egg yolks slightly. Add sugar, salt and corn starch. Add milk and mix thoroughly. Cook in double boiler or sauce pan, stirring constantly until mixture thickens. In a baking dish place a layer of vanilla wafers or homemade cookies. Place sliced ban- anas over cookies. Add a layer of bananas and a layer: of cookies, etc., until all have been used. Pour on top of the above custard mixture. Make a meringue by beating egg whites stiffly and add 1 T. sugar. Spread over the pudding and bake in slow oven 15 or 20 minutes. Mrs, C. M. Ashley Pores Knob Club BLACKBERRY PUDDING 1 cup sugar 2 egg yolks 1 t. baking powder 1% cup buttermilk 1% cups blackberries 1-3 cup butter 1% cups flour % t. soda 1 t. vanilla Cream butter and sugar. Add egg yolks, milk and flour which has been sifted with baking powder and soda. | Mix smooth. Fold in berries after juice has been drained. Add vanilla. Bake in shallow pan. When done spread with meringue made of 2 egg whites and 4 T. sugar and % t. vanilla. Sduce for pudding: 144 cups berry juice, ™%4 cup flour, 2-3 cup sugar, 2 T. butter, % t. vanilla. Bring berry juice to a boil, pour slowly over sugar four and buter which has been mixed, let thicken enough to serve and add vanilla. Neta Bumgarner Millers Creek Club RICE PUDDING 6 T. cream lg cup raisins 2 VT. butter 1 cup rice 3 egg yolks 1 cup sugar 1 t. vanilla Cook rice. Wash in cold water; drain. Pour boiling water over raisins; cover, let stand 5 minutes. Beat egg yolks with cream, sugar and flavor- ing. Mix with rice and raisins. Put in pudding pan. Bake in oven 10 minutes. Beat egg whites until stiff then add 6 T. sugar. Beat 1 minute, spread over pudding, place in oven and let brown lightly. Mrs. Worley Laws Lewis Fork Club PERSIMMON PUDDING 1 qt. persimmons before seeded 1 pt. sweet milk 2 es ilour Dash of salt 1 pt. grated sweet potatoes °4 cup sugar 2 t. baking powder Mix all together until smooth. Add 1 cup shredded cocoanut, 1 cup raisins, and 1 cup nuts if desired. Grease pan with butter and add mixture. Bake in moderately hot oven until well done. Let cool in pan before cutting in squares. Serve with whipped cream. Mrs. H. M. Wellman Cricket Club OVEN FRESH CUP CAKES 14 cup fat 2 cups flour 1 t. vanilla % t. salt 1 egg, unbeaten 1 cup sugar 214 t. baking powder % cup milk Combine fat, salt and vanilla, Add sugar and cream thoroughly. Add egg and beat well. Add baking powder to flour and sift three times. Add flour to creamed mixture. Pour batter into cup cake pans or crinkley cups. Bake in hot oven 15 or 18 minutes. Miss Beulah Ferguson Ferguson Club 116 HOME DEMONSTRATION CLUB COOK BOOK MOLASSES RICE PUDDING 3 slightly beaten eggs © 1-3 cup sugar 1-8 teaspoon salt 1-3 cup light molasses 3 cups milk, scalded % teaspoon vanilla extract 1% cups cooked rice Combine eggs, sugar, salt and mo- lasses; slowly add milk and vanilla. Add rice and mix well. Pour into 1%4 quart: greased baking dish. Bake in pan, 1 inch hot water surrounding, in moderate oven (350 F.) until mix- ture doesn’t adhere to knife, about 1 hour. Serve warm or chill. Serves 8. Note: Cook % cup rice to make 1% cups cooked rice. Mrs. Marshall Wills Mountain View Club PERSIMMON PUDDING