s $

146 British Columbia Women’s Institutes

LEMON PUDDING

2 eggs 1 cup sugar
1 lemon 1 tbsp butter
2 tbsp flour 1 cup milk

Mix dry ingredients, rub in: butter. Add lemon juice, egg yolks and milk.
Lastly the stiffly beaten egg whites. Oven poach in a slow oven % hour.

BAKED CHOCOLATE SOUFFLE

2 tbsp butter 4 stiff beaten egg whites
14 cup sugar 2 tbsp enriched flour
l% tsp vanilla 34, cup milk
114 1-oz. squares unsweetened chocolate 4 well beaten egg yolks
grated 3 tbsp sugar

Melt butter, add flour; blend. Gradually add milk. Cook until thick, stirring
constantly. Stir in chocolate, 4 cup sugar, and vanilla. Beat egg yolks until
thick and lemon colored. Gradually add chocolate mixture. Cool. Beat egg
whites until stiff; beat in 3 tablespoons sugar. Fold into chocolate mixture.
Bake in greased and sugared 1/2 quart casserole, in moderate oven (325°F.),
45 to 50 minutes. Serve immediately, with vanilla sauce.

RICE AND APPLE SOUFFLE

1 lb. sour apples 14 cup flour

2 tbsps butter 14 inch stick cinnamon
¥g cup sugar 14 lemon rind

3 eggs 34, Cup milk

Cook apples with 2 tbsp. of sugar, butter, lemon rind and cinnamon in
a double boiler. Rub through a sieve when soft. Mix the flour with a
little cold milk. Boil the remaining milk, add flour and boil gently for
5 min. Add the sugar and cool. Then add each egg yolk separately,
beating all the time. Finally fold in the stiffly beaten whites of eggs.
Fill a well buttered baking dish with alternate layers of rice and apples.
Sprinkle with sugar. Bake in a moderate oven 30 min.

DELICIOUS RICE PUDDING

1 cup cooked rice 14 cup sugar
2 cups milk 14 tsp salt
2 eggs, separated 4 tsp vanilla

To make pudding:

Add cooked rice to milk and heat to scalding point in top of double
boiler. Beat egg-yolks with sugar. Add hot mixture slowly to egg yolks
and sugar, beating vigorously. Pour all back into top of double boiler
and cook over hot water until thick. Fold in raisins or chopped fruits
if desired. Place in a buttered casserole or pudding pan. Cover with
meringue and bake in a 350°F. oven until the meringue is lightly browned.
To make meringue:

Beat egg whites until stiff. Gradually add four tablespoons sugar, beating
until the meringue will stand in peaks.