142 British Columbia Women’s Institutes

Puddings

“Meats and potatoes are food for man, Bread is the ‘Staff of Life’, but
Desserts are food for the gods.” In the following pages you will find many
recipes to choose from, some are new and many are old and familiar.

JAM PUDDING

Cut bread in 14” slices, remove crusts, butter well and cover with raspberry
or strawberry jam, cut in strips. Line a dish with these, spacing so that
custard can get between the strips. Custard to cover. 3 cups milk, scald and
thicken with about | heaping tablespoon cornstarch. Should be about the
thickness of good cream at this stage. Add 1% cup sugar (or more according
to taste). Separate 3 eggs, beat yolks well, mix slightly with some hot custard,
turn back into remaining custard and stir just until you can see it thicken,
flavor to taste and cool, then pour over bread slices. Cover with meringue
made of egg whites and sugar. Brown gently in a moderate oven. Whipped
cream may be used instead of meringue.

MINCEMEAT ROLL PUDDING

Combine *4 cup brown sugar, 2 tbsp. butter, | cup water in sauce pan, bring
to boil and pour into a 8” x 12” pan.

Biscuit ingredients: 2 cups sifted flour, 3 tsps. baking powder, | tsp. salt,
1 tbsp. sugar, 4 Ibs. shortening, 2 eggs, 1% cup milk. Sift flour, baking
powder, salt and sugar and cut in shortening. Beat eggs and add milk to
dry ingredients. ‘Turn out and knead % minute, roll out to rectangle 4”
thick, brush with melted butter and spread with mincemeat. Roll up like
jelly roll and cut in 1” slices. Place slices cut side down in syrup. Bake 20-25
minutes in hot oven.

APPLE MERINGUE TOPPING

This is a most useful mixture. You can use it to replace a frosting. You
can forget about missing whipped cream and drop a spoonful of this
fluffy mixture on any delicate dessert. Pass a bowl of it to accompany
hot gingerbread or cottage pudding. Drop a fluff of it on fruit. You will
probably get about 2% to 3 cupfuls from this recipe—so cut it in half
when less will do. It is for use on the day it is made.

Y% cup finely chopped or grated raw apple (approximately 1 large apple),
4 cup granulated sugar, 1 unbeaten egg white.

Peel and core a large apple; put through the food chopper using a fine
blade or grate very finely. Measure 1 cupful and combine it immediately
(to prevent discoloration) with the sugar and egg white. Beat the ingredi-
ents together until mixture is very creamy and of the consistency of
whipped cream. Use to top simple desserts or cake. If used as a cake
topping, pile mixture lightly on a cold cake that is to be used soon
after it is frosted.