Cook slowly until mixture begins to thicken,
stirring continually. Cool, flavor and put into dish. Put on top
meringue of whites whipped until dry, and into which jelly has been
beaten, a teaspoon at a time, or drop meringue by spoonfuls on top of
custard and put small pieces of jelly in center of each. Chill and
serve.
HUCKLEBERRY FLOAT
1 cup berries
3 tablespoons sugar
1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/4 teaspoon salt
1 teaspoon shortening
1/2 cup milk
Pick over and wash berries; put into small saucepan with half cup of
water, and bring quickly to boil; add sugar and boil 5 minutes. Sift
together flour, baking powder and salt; mix in shortening very
lightly; add milk slowly. Take a teaspoonful at a time in floured
hands and roll into balls. Place on floured pie tin; bake about 12
minutes in hot oven. While warm break in half; butter each biscuit;
put into dish and pour berries over. Serve hot with hard sauce.
BLUEBERRY CAKE
3 tablespoons shortening
1 cup sugar
1 egg
3/4 cup milk
1-3/4 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 cups floured blueberries
Cream shortening; add sugar, beaten egg and milk; sift flour and
baking powder and add; stir in blueberries. Bake in shallow greased
pan in moderate oven 25 to 30 minutes. Serve hot with or without
butter.
PRUNE PUFF
4 eggs
1/2 cup powdered sugar
1 cup cooked prunes
Whip egg whites to stiff froth; add sugar slowly, beating continually;
add prunes which have been stoned and chopped; whip until very light.
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