The Williamston cook book

3 eggs 1 tbs. cornstarch Cut pineapple in small pieces, and put sugar over it, and let stand -while making custard. Put milk in double boiler, and when hot, add butter, then cornstarch, made smooth with a little cold milk and the well ‘beaten yolk of 3 eggs. Stir until smooth, and cooked. Pour over pineapple, and mix well. Beat whites stiff and add 2 tbs. sugar and spread over top and cook until brown. Mrs. A. R. Dunning. tn aes MOLASSES PUDDING 1% cup lard and butter, 1% tsp. salt softened 1 tsp. cinnamon 1% cup sugar 1 tsp. ginger 1 egg 1 tsp. cloves 2% cups sifted plain flour 11% tsps. soda 1 cup molasses 1 cup boiling water Mix butter and lard with egg and sugar. Put salt and flavorings in flour. Add soda to molasses. Mix all together. Add boiling water last. Mrs. Hugh Burras. GRATED SWEET POTATO PUDDING 4 cups grated sweet potatoes % cup sugar (raw) % cup chopped nuts 2 cups milk 1 tsp. salt 1% cup butter 1 tsp. nutmeg 3 eggs 1 tsp. cinnamon & cloves 1 cup white syrup Cream butter and sugar. Add eggs one at a time and beat well. Add grated potatoes, milk, syrup and spices. Bake 2 hours in moderate oven in a well buttered tin. Serve plain or with whipped cream. Mrs. E. L. Barnhill SWEET POTATO PUDDING 3 medium size potatoes 1 tbsp. butter 1 cup sugar 1 pint milk 3 eggs 1 tsp. lemon extract Grate potatoes. Beat together sugar, eggs, butter, and milk. Add to potatoes. Pour in a buttered pan. Drop bits of butter on top. Bake one hour in moderate oven. Mrs. Frank Weston. PRUNE SOUFFLE (or Baked Prune Whip) Temperature: 325 F. Time: 35 to 45 min. (6 servings) 4 egg whites 1% ec. sugar VW t. salt 1 lb. lemon juice 4% t. cream of tartar 1 lb. 2 c. prune fruit pulp Add salt & cream of tartar to egg whites. Beat until whites peak slightly. Then add sugar in 2 tb. portions and beat as for meringue. Fold in fruit pulp and lemon juice. Pour into baking pan which has been greased on the bottom only. Set in pan of hot water. Bake until firm to a light touch of the finger. Serve warm or cold, plain or with soft cus- tard made of the yolks. Louise Griffin. PRUNE WHIP (Uncooked) 6 Servings 1½ c. prune pulp—not too 1 to 3 th. lemon juice moist ⅛ t. salt 1 c. or more sugar 2 egg whites Place all ingredients in a deep bowl. Beat with a wire whisk until mixture hangs from beater (about 10 min.) It should hold its shape. Chill. Serve plain or with Custard Sauce. Louise Griffin. APPLE MERINGUE DAINTY Temperature: 500 F. Time: 12 to 18 min. (6 servings) 2c. applesauce (unsweeten- 1 th. butter, melted | ed) 2 tb. powdered sugar % t. cinnamon 2 eggs, separated % t. nutmeg Add spice and butter to applesauce. Pour sauce over the beaten yolks of eggs, stirring thoroughly. Pour into buttered baking dish and bake 10 Make a meringue of the whites and sugar; pile min. in moderate oven. Serve hot or cold with whipped cream, cream, and sugar, or with a Custard sauce. The filling may be placed in a baked shell and meringue or honey meringue may be placed on top. Louise Griffin. APPLE BROWN BETTY Temperature: 350 F. Time: About 45 min. (6 servings) 2 c. applesauce or sliced ap- 1 c. bread crumbs ples ¾ c. sugar 2 tb lemon juice % t. cinnamon 1 t. grated rind 1% to %4 c. butter, melted Add lemon juice and rind to apple sauce or sliced apples. Arrange crumbs, applesauce, and sugar in layers in a buttered baking dish. Dot layers with butter and sprinkle with cinnamon and a few crumbs, with crumbs on top. Bake until crumbs are well browned. Cover first half cf baking period. Serve with cream, lemon or hard sauce. 1 t. cinnamon mixed with sugar may be used instead of lemon juice. Add 1/3 of water to baking dish if apples appear dry. Louise Griffin.