ADVENTURES IN COOKING 145

PLUM COBBLER
2 cups drained, canned plums (pitted) 2 tbsps sugar
14 cup orange juice 14 tsp cinnamon
1 tbsp cornstarch
Put juice from plums in a saucepan, mix sugar, orange juice, cinnamon
and cornstarch together, add to juice, simmer till clear. Pour over plums
in casserole.
114 cups biscuit mix 14 cup milk
2 tbsps melted butter 2 tbsps brown sugar
Blend biscuit mix ‘and milk in a bowl, spoon dough in 6 mounds on
top of fruit. Drizzle mixture of butter and sugar over mounds. Bake in
hot oven, 400°, for 15 min. Serve warm.

COTTAGE PUDDING

With a novel lemon-raisin sauce

1 tbsp butter (or other shortening) 22 cupful sugar
4 tsp salt | 1 egg
1 cupful milk 2 cups flour
2 tsps baking powder 1 tsp lemon extract

Cream sugar, salt and butter. Add beaten egg, milk, flour, baking powder
together. Add extract. Beat thoroughly. Bake in well-greased pan.

Sauce:
1 cup sugar 1 tbsp flour
4 tsp salt 114 cups boiling water
1 tbsp butter 14 cup Sultana raisins

Stir over fire until it thickens. Flavor with lemon. Add % cup sultana
raisins. Serve while hot.

BAKED LEMON PUDDING

2 eggs separated - Y% tsp salt

14 cup sugar 1 tbsp lemon rind
5 tbsps lemon juice 14 cup sugar

3 tbsps flour 1 cup milk

Start oven 350°. Grease 1 qt. casserole. Beat egg whites with salt until moist
peaks. Gradually add %4 cup sugar beating until stiff. With same beater
beat yolk with lemon rind, juice, melted butter. Stir in 44 cup sugar mixed
with flour and milk. Fold into beaten egg white. Pour batter into a casserole
set in a pan containing 14” hot water. Bake uncovered 55 to 65 minutes
until firm and brown. Serve as is or with cream.

LEMON SOUFFLE PUDDING

1 tbsp butter 22 cup sugar
3 tbsps flour juice and grated rind of 1 lemon
2 eggs 1 cup milk

Cream butter and sugar and work in flour. Add lemon juice and rind,
well beaten egg yolks. ‘Then add milk and lastly well beaten whites.
Pour into greased baking dish ‘and oven pouch. Bake 25 min. at 350°.
Serves 4 to 6 people.

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