Page 56 ANYONE CAN COOK

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LEMON PUDDING
By MRS. ANNE DYER

2 tbsp. butter 1 cup milk
34 cup sugar 2 tbsp. flour
Juice of one lemon 2 eggs

Grated rind of one lemon
Cream butter and add sugar gradually. Cream this well together. Add
well beaten egg yolks, flour, lemon juice and rind. Mix well. Now add
milk, and fold in stiffly beaten egg whites. Pour into well greased baking
dish. Set dish in pan of hot water and bake, at 350 degrees for % hour.

LEMON SOUFFLE
By MRS. F. G. FLESHER

1 cup granulated sugar 11% tsp. grated lemon rind
V4 cup flour % cup lemon juice
Y, tsp. salt 3 eggs, separated

2 tbsp. melted butter 1% cups milk

Sift together sugar, flour and salt. Stir in melted butter, well beaten egg
yolks and milk. Beat until smooth and creamy. Fold in stiffly beaten
egg whites.

Turn into greased baking dish, set in a pan of steaming water one inch
deep. Eake in moderate oven (350 degrees) for 50 to 60 minutes.

This pudding separates into two layers during baking (a sponge-like cake
topping, and a bottom layer of creamy lemon sauce.) This dessert is an
excellent complimentary ending to a fish dinner. Serves six.

OLD ENGLISH PUDDING
By ELSA LAMBERT

1 lb. brown sugar 1% lb. mixed peel
1 lb. bread crumbs 4 eggs °
1 lb. currants 1 carrot (grated)
2 lbs. raisins (2 rinds) 1 potato (grated)
1 lb, suet chopped (kidney 1 apple (grated)
suet best) 7 tbsp. of either brandy, rum,
2 tbsp. of flour to mix suet or wine

% lb. almonds
Mix well. Steam for 6 hours. Later when using steam for another 3
hours. Makes 3 or 4 puddings.

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“The proof of the pudding lieth in the eating.”

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