Bake in pudding dish in moderate oven about 10 minutes. Serve cold
with whipped cream or soft custard made from yolks of eggs (see recipe
for Floating Island).
LEMON JELLY
1 cup sugar
1-1/2 cups water
1 tablespoon granulated gelatine
1/4 cup lemon juice
Boil sugar and water two or three minutes; add gelatine which has been
soaked in two tablespoons cold water, stirring constantly; add lemon
juice. Chill in mold which has been dipped in cold water and serve.
Fruit may be molded in the jelly by chilling part of mixture, adding
fruit, then jelly; chilling and so on until mold is filled.
STEAMED FIG OR DATE PUDDING
1/4 cup shortening
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1-1/2 cups chopped figs or dates
Cream shortening; add sugar slowly and beaten egg; add milk; mix well;
add flour, baking powder and salt, which have been sifted together;
add flavoring and fruit. Pour into greased pudding mold and steam for
two hours. Serve with foamy sauce.
CREAM PUFFS
1 cup boiling water
1/2 cup shortening
1 cup flour
1/8 teaspoon salt
3 eggs
2 teaspoons Dr. Price's Baking Powder
Heat water and shortening in sauce pan until it boils up well; add all
at once flour sifted with salt and stir vigorously.
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