128 THE BLUE BIRD CooK Book

PARADISE PUDDING

1 pkg. lemon jelly powder 12 maraschino cherries

2 cups boiling water 12 plain marshmallows

Y2 cup sugar 6 macaroons

1 cup almonds, blanched Y2 pint whipping cream
and cut fine (whipped)

Pour boiling water over jelly powder, adding sugar. Set on ice to thicken. Whip
it up to foamy consistency. Add whipped cream and rest of ingredients, and again
set on ice until ready to serve.

(PRIZE) PINEAPPLE UPSIDE DOWN CAKE

Drain juice from a can of either crushed or sliced pineapple, 2 cups of sifted
flour, 2 teaspoons baking powder. Cream 2 cup butter with 1 cup sugar, add 2 well-
beaten egg yolks, then add the flour and Y2 cup milk, mixing alternately; add 1 tea-
spoon vanilla and fold in the stiffly beaten egg whites. In a large frying pan melt
2 tablespoons butter; over this sprinkle 1 cup brown sugar, then add pineapple (if
crushed is used drain well). Place one whole slice in the centre of pan, cut the
remaining slices in halves and arrange around the circle, one straight edge to the
round of the next section. Place a candied cherry in each centre. Pour cake batter
over the fruit, bake in a moderate oven (360 degrees) about 45 minutes. Turn
upside down on serving dish. Whipped cream may be served with the cake.

PINEAPPLE SPONGE

Beat yolks of 3 eggs and add -¥2 cup pineapple juice, 3 tablespoons lemon
juice, Y2 cup sugar. Cook until it thickens. Add 1 Y2 tablespoons gelatine which has
been dissolved in Y% cup of cold water. When nearly cold, add beaten whites of eggs,
and a cup of grated pineapple. Serve with whipped cream.

BARBECUE SAUCES
Beef or Pork

3% bottle catsup VY cup worcestershire sauce
Ye cup vinegar Y2 teaspoon hot sauce
Yq cup brown sugar Ye teaspoon barbecue spice

Mix ingredients and heat but do not boil. Salt may be added to taste.

Chicken
1 stick butter Y% teaspoon hot sauce
1 teaspoon worcestershire sauce 2/3 cup water
3 lemons VY cup brown sugar

Mix all ingredients, salt to taste and cook slowly until slightly thick. Baste

chicken just before turning. May be used on broiled chicken too.

GOLDEN SAUCE (Pudding Sauce)

1/3 cup butter 3 eggs
1 cup powdered sugar 1 lemon, juice and grated rind
Cream butter and sugar, add the egg yolks, beaten, and juice and grated rind
of lemon. Then add the egg whites beaten stiff. Cook over hot water, stirring
constantly until it thickens like a custard.

HEAVENLY MOUSSELAINE SAUCE
(For Christmas Puddings)

Four egg yolks, beaten light. Add gradually 1 cup powdered sugar and 2 table-
spoons of hot water. Cook 5 minutes, stirring constantly. Set in pan of ice water or
real cold tap water and beat until mixture is cold. Add 1 bottle of whipping cream
(whipped), a few grains of salt, 1 teaspoon vanilla and brandy to your taste.