Macaroon Pudding

Ingredients

• 3 eggs
• ½ cup sugar
• 1 envelope gelatin dissolved in 1 cup water
• 1 cup water
• ½ cup milk

Method

1. 1

   Beat well together and cook in double boiler for 20 minutes.

2. 2

   Take off heat and fold in beaten egg whites.

3. 3

   Place almond macaroons around edge of mold.

4. 4

   Pour mixture into this and let congeal.

5. 5

   Serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 5. The excerpt below is the record exactly as published.

2 cup sugar nuts) a. eges: 1 cup raisins 3% cups flour 1 teaspoon soda dissolved in 13 1 teaspoon salt tablespoons water 1 teaspoon cinnamon Sift together flour, cinnamon, salt. Add other ingredients. Drop ~ aK from iced tea spoon. Bake in moderate oven. Mrs. W. R. Weaver MINCE MEAT COOKIES % cup shortening 1 cup mincemeat Y% cup sugar 1 egg 1% cups flour . 2% teaspoons baking powder Cream shortening, add sugar and beaten egg. Add flour sifted with i “ue baking powder slowly. Fold in mincemeat. Drop by spoonsful on greased cookie sheet. Bake in hot oven. Mrs. John M. Abernethy, Newton, N. C. ~ PEANUT BUTTER COOKIES 1 cup butter or crisco 1 cup peanut butter 1 cup brown sugar 2 cups flour 1 cup granulated sugar ~- 1 scant teaspoon soda 2 eggs 1 teaspoon vanilla Cream shortening then add ingredients in order given. Drop by vA teaspoon onto greased cookie sheet. Cross with fork to flatten and bake 10 to 12 minutes in hot oven. Mrs. Oliver Moore OATMEAL DATE BARS 1 package dates Cream 4 cup shortening (14 but- 1 cup sugar ter, %-crisco) 1 cup boiling water 12 cups quick oats Boil mixture until thick, set 12 cups sifted flour aside to cool. ~ % teaspoon soda YW teaspoon salt Mix thoroughly. Pat mixture into bottom of pan and line sides. — Pour in date mixture, pat rest of mixture on top. Bake in oven of 350 degrees % hour. Cool, cut in squares. Mrs. Charles Menzies, Jr. ‘-. COOK BOOK | 13 OATMEAL COOKIES 3 eggs slightly beaten 1 teaspoon nutmeg 1 cup sugar 2 cups oatmeal %4 cup shortening (melt and stir 1 box raisins (simmer while pre- into eggs and sugar) paring other ingredients) 2 cups flour 1 cup nut meats 1 teaspoon cinnamon Put 1 teaspoon soda in 1 tablespoon vinegar and add last thing. 375 for 15 minutes. Mrs. Lindsay Shuford OLD FASHIONED TEA CAKES Cream % cup shortening and 3 eggs with 1 heaping cup sugar. Add 1 pint sifted flour, pinch of salt, 2 heaping teaspoons baking powder and 1 teaspoon vanilla. If needed add small amount of milk or water or more flour so that dough may be thin enough to cut cookies. Part of this amount may be put in refrigerator for several days. Mrs. Robert Tarrant SAND COOKIES % cup butter 2 cups flour 13 cup nuts % teaspoon salt 6 tablespoons powdered sugar 2 teaspoons vanilla Cream butter, add sugar, vanilla, flour and nuts. Roll in small balls (flatten), bake for 20 minutes, in moderate oven (grease and flour pan.) Roll in powdered sugar while hot. Mrs. Joseph Murphy MRS. GEORGE LONGAKER’S DOUGHNUTS 3 eggs 1 cup sugar 4 teaspoons baking powder 4 tablespoons butter Flour enough to make a stiff 1 cup creamed Irish potatoes dough 1 cup milk % teaspoon vanilla Beat eggs well, add sugar and beat. Cream potatoes and add butter to potatoes. Add to this gradually your milk. Stir this mixture into your eggs and sugar. Avoid letting it get lumpy. Add flour in which you have sifted baking powder. Roll % inch thick, cut with doughnut cutter. Fry in deep fat. Frances Field DOUGHNUTS 1 cup sugar Nutmeg to taste Piece of butter size of an egg 4 teaspoons baking powder 4 cup sweet milk 4 cup mashed potatoes Blend together to make dough, using as much flour as needed. Roll and cut with doughnut cutter. Drop into boiling hot grease until a golden brown. Remove and roll in powdered sugar. Mrs. D. G. Rowe, Sr, Sx, ia mh : ie, Pat Ss ase Ate + ‘ iG + Y : rays ie : c 14 CORINTH GUILD COTTAGE PUDDING 1 cup sugar % eup milk ty 1% cup sifted flour 1 egg 2 teaspoons baking powder Pinch of salt 2 tablespoons butter 3 teaspoon flavoring Cream sugar and butter. Add egg and beat well. Add sifted dry in-— gredients alternately with milk. Add flavoring. Bake in greased square | or oblong cake pan about 30 minutes in moderate oven (350 degrees.) Serve with vanilla or lemon sauce. Mrs. Wade H. Shuford PERSIMMON PUDDING 1 qt. persimmons 1 cup sugar 1 cup milk 1 teaspoon soda 2 cups flour « Butter size of walnut 2 eggs Put persimmons through colander. Add other ingredients to it. Put. in greased mold and steam 2 hours and 20 minutes. Sa Mrs, Joseph Murphy DATE PUDDING 1 cup English walnuts 1 teaspoon baking powder (chopped fine) Pinch of salt 1 cup sugar 3 eggs beaten separately 2 tablespoons flour Serve with whipped cream Beat eggs and sugar until light; add flour sifted with salt and baking | powder. Stir in dates and nut meats. Turn into greased pan and bake in pan of hot water in moderate oven (350°) 1 hour. Serve warm with — ; whipped cream. Mrs. Charles Menzies, Jr. - BREAD PUDDING 2 cups sweet milk 1 tablespoon butter, generous % cup sugar 1 tablespoon flour 1 cup soft bread crumbs 1 teaspoon vanilla 2 eggs, beaten separately Let bread crumbs soak in 4 of milk. Add all other ingredients to beaten egg yolks, and combine. Bake in greased casserole 30 to AQ minutes at 350 degrees. Test with knife. Make meringue of egg wee ay and four tablespoons sugar. Put on pudding and brown. Mamie Die ay * PUDDING DELICIOUS cups milk 2 cup cocoanut _ 4 tablespoons flour 2 cup crushed pineapple pees tablespoons butter Few drops lemon juice in 4 cup Pesserrs. . sugar x ~% teaspoon salt 2 Melt butter, stir in flour. Add milk, boil until it thickens, stirring constantly. Beat eggs separately and add to mixture. Add all ingred- ‘ ients. Bake in pan of water. Serve with whipped cream. . Mrs. W. R. Weaver FOUR-FRUIT ICE IN MELON SHELL _ “Mash three bananas and mix with one half cup of sugar and one small ean of peeled apricots, reserving the juice. Add the juice of three q large oranges and three lemons. Boil to a syrup one cup of sugar and - one-fourth cup of water, add to the fruit and mix well. Rub all through a fine sieve. Add one cup of apricot juice and freeze. Scoop out a - _-well-shaped casaba or honeydew melon and point edges. Fill with the ice and garnish top with skinned orange sections and from sides of ra melon hang choice bunch of grapes. Serve with light wafers. eae ©. Mrs. R. A. Grimes, Sr. MACAROON PUDDING = ae of 3 eggs 1 envelope gelatin dissolved in é % cup sugar 1 cup water

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