PUDDINGS AND SAUCES 121

GRANDMOTHER'S COTTAGE PUDDING

3 eggs, yolks and whites Y2 cup flour
beaten separately Pinch baking powder
1 pint milk Pinch salt

Add milk to the dry ingredients, then the yolks, folding in the whites last. As
the mixture is exceedingly thin, the pudding, when baked in a shallow pan, is crispy
on the outside and custard-like within. This pudding is very acceptable when one is
tired of sweet desserts.

SAUCE: 1 cup boiling water, Y’2 cup sugar, 2 teaspoons corn starch, 1 teasp on
butter. Let boil till clear and thickened. Flavor with 1 teaspoon lemon juice and few
drops vanilla.

DATE PUDDING WITH LEMON SAUCE

Ya cup butter 1 cup sour milk

1 cup brown sugar 1 teaspoon soda

1 egg 2 cups flour

1 teaspocn cinnamon Y2 cup walnuts
1 teaspoon cloves Y2 |b. dates

Cream butter and sugar, add egg. Sift spices with flour. Dissolve soda in milk
and add flour and milk. Add nuts and dates cut and floured. Bake 1 hour slowly
(325 degrees).

LEMON SAUCE: 2 cup butter, | cup granulated sugar, 1 egg, grated rind and
juice of 2 lemons, 1’ cups boiling water, 1 tablespoon corn starch. Cook for 10
minutes in double boiler.

DELICIOUS PUDDING

3 eggs. beaten Y% lb. dates
1 cup sugar 4% tablespoons cracker crumbs
1 teaspoon baking powder Y |b. walnuts

Put dates, crackers and nuts through food chopper, mix together, and bake in
very slow oven 1 hour. When cool, serve with whipped cream.

(DEM.) PRUNE PARFAIT

Wash 1 lb prunes and let stand in cold water overnight. Bring quickly to the
boiling point, then simmer until tender. Reserve part of the prunes to ornament the °
dish, and break the rest up witha silver fork, removing pits. Boil 34 cup sugar with
1/3 cup prune juice to the soft ball stage, then pour in a fine stream into an egg
white beaten stiff; beat until cold, then add the prune pulp. Fold in 1Y% cups cream,
whipped until stiff; turn into quart mould lined with wax paper or turn into tray of
an electric refrigerator for at least 2 hours.

| QUEEN OF ALL PUDDINGS

1 pint bread crumbs 1 quart milk
1 cup sugar 4 eggs
1 tablespoon butter Juice and rind of 1 lemon

Soak the crumbs in the milk for a half hour. Beat the yolks and sugar together
until light, then add to the crumbs and milk; mix and add the lemon. Pour into the
pudding dish and bake in a moderate oven (350 degrees) half an hour.

Whip the whites of eggs until stiff, add to them 4 tablespoons of powdered sugar,
mix well. When pudding is done, put over the top a layer of the whites, then a layer
of fruit jelly (any kind you may have), then another layer of whites, and put back in
the oven to brown slowly. Serve cold with cream sauce. This will serve 8 persons.

CREAM SAUCE: 1 pint cream, Y2 teaspoon vanilla, 2 tablespoons powdered
sugar, 1 Y¥2 teaspoons nutmeg grated. Add the sugar and vanilla to the cream, stir
until the sugar is dissolved, add the nutmeg, and stand in a cold place until wanted.