Banana Pudding

Ingredients

• Yolks of two eggs
• one cup sweet milk
• one-half cup sugar
• one teaspoonful corn starch
• one tablespoonful butter

Method

1. 1

   Cook until thick, cool, and layer with cakes and bananas.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 57. The excerpt below is the record exactly as published.

one cup sweet milk, two- thirds cup of butter, one cup raisins (cut fine), one-half cup wine. Bake in an oblong pan (about 9x6 inches) in a moderate oven until brown. Beat the whites to a stiff froth, then add five tablespoonfuls sugar. When the pud- ding is baked and nearly cold, add the whites on top and brown. Meringue will not fall if after beating tlie eggs stiff and adding the sugar, one. teaspoon- ful of cold water for every egg is added, and then all well-beaten again. — Mrs. E. E. Bernard. CHOCOLATE PLUM PUDDING. One envelope Knox Sparkling Gelatine, three-fourths cup cold water, one cup sugar, one-half teaspoonful vanilla, one cup seeded raisins, one-half cup dates or figs, if desired, one-fourth cup sliced citron or nuts, as preferred, one-half cup currants, one and one-half squares chocolate, one pint milk, pinch salt. Soak gelatine in cold water five minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine. Eemove from fire and when mix- ture begins to thicken add vanilla, fruit and nut meats. Turn into mold, first dipped in cold water, and chill. Eemove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla. COEN PUDDING. One dozen large ears of corn, four eggs, one teaspoon- ful pepper, one pint sweet milk, two tablespoons butter, one tablespoon sugar. Grate the corn from the cob; beat whites and yolks of eggs separately; add the yolks to the corn. Then the melted butter, then the milk, sugar and salt. Lastly the beaten whites, stirring constantly. Bake very slowly for an hour and a half, covering the dish until the last twenty minutes, w^hen cover should be removed and the pudding browned nicely. Serve with roast meat of any kind. — Mrs. J. E. Patton. OEANGE PUDDING. This pudding is served cold without sauce and the following ingredients are sufficient for six persons : Three oranges, one-half lemon (juice) one pint milk, one tablespoonful corn starch, one cup of sugar, two eggs, one-fourth teaspoonful salt. Peel the oranges, removing all the tough and white skin, and cut them half the size of a nutmeg, taking out the tough portion in the center. Place the oranges in a pudding dish, squeeze the lemon juice over them, add half a cupful of sugar. Stir up and let stand while the rest of pudding is prepared. Beat the yolks of the eggs, stir in two teaspoonfuls milk, add the same quantity of milk to the corn starch, and beat these two mix- tures together. Heat the rest of the milk in a milk boiler, and when boiling add the eggs, corn starch, etc. Cook five minutes, add the salt and the rest of the sugar, remove from the fire, and lay the mixture, a spoonful at a time on top of the oranges in the dish. Beat the whites of the eggs stiff, add to them a tablespoonful of sugar, spread the icing on top on the pudding, and brown it delicately in the oven. This pudding should not be made over night as the oranges would in that time give off too much of their juice. — Mrs. J. E. Patton. CHOCOLATE BEEAD PUDDING. One cupful bread crumbs, two cupfuls scalded milk, one ounce chocolate (1-8 Ir-ge cake) one fourth cupful boiling water, one-third cupful sugar, one egg, one-fourth teaspoonful salt, one-half teaspoonful vanilla. Add the bread crumbs to the scalded milk and allow them to soak until soft. Cut the chocolate in pieces, add the boiling water to it, and cook gently until a smooth paste is formed. Add this to the bread mixture. Beat the eggs, add the sugar and salt ; add the first mixture to the egg mixture, then add the vanilla, and turn into a buttered pudding dish. Bake as a plain pudding, and serve with whipped cream, lemon sauce, or hard sauce. — Mrs. E. A. Knight. 56 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE makes a transparent, tender, quivering jelly PLUM PUDDIXG. One-half pound raisins, one-half pound currants, one half pound suet (beef) one-half cup sugar, pinch of salt, one f ourtli pound mixed peel, one wine-glass brandy, three eggs, two teaspoonfuls mixed spices. Flour enough to make stiff. Tie in a cloth, put into boiling water, and boil for three hours. — Miss Maggie Albright. COEX PL^DDIXG, One pint corn, two eggs, one-half pint sweet milk, one tablespoon sugar, one tablespoon flour, one-half teaspoon vanilla, butter the size of an egg, salt and pepper to taste. Cut the corn very fine. Beat the eggs thor- oughly and add to corn, then add other ingredients one at a time and stir until all are well mixed. Put in a pan and bake in oven twenty minutes. — Mrs. W. F. Lyox. CHOCOLATE PUDDIXG. One cup bread crumbs, two cups sweet milk, scalded, one square chocolate, one-third cup sugar, one egg, one-eighth teaspoon salt, one-half teaspoonful vanilla. — Mrs. P. O. Xoell. BAXAXA PL'DDIXG. Yolks of two eggs, one cup sweet milk, one-half cup sugar, one teaspoonful corn starch, one tablespoonful butter

Cook this with the app: pantry check, scaling, and the assistant.