Miriam Geiger Young

Ingredients

• one cup of sugar
• 1 cup of sweet milk
• 1 pint of huckleberries
• 4 cups of flour
• 2 teaspoonfuls baking powder
• three-fourths cup of granulated sugar
• 1 teaspoon corn starch
• 2 tablespoonfuls of butter
• 2 cups of boiling water
• one-third cup of butter
• 4 cups of brown sugar
• 1 pint berries -- huckleberry
• one cup of rice boiled in 2^ cups of milk
• 3 tablespoonfuls of powdered sugar
• 1 teaspoonful of vanilla
• 1 quart of milk
• 3 tablespoonfuls of sugar
• a pinch of salt
• a small pinch of salt
• 4 eggs
• 2 eggs
• 34 cake of chocolate
• 3 table- spoons of powdered sugar
• one package of coxe's gelatine dis- solved in 1 quart of milk
• 4 dessertspoonfuls of sugar beaten into the yolks of 4 eggs
• salt
• nutmeg

Directions

1. 130 CLUB HOUSE COOK BOOK

2. Stewed Apples and Rice — Peel and scoop out the cores of some fine, russet apples, simmer in clarified sugar until stewed. Blanch your rice and boil in milk. Keep it firm by adding milk gradually, sweeten with sugar, stir in a pinch of salt. When done, pour into a dish, place the apples on the rice; fill all spaces between the fruit with the rice, and brown in oven. Serve very hot.

3. Huckleberry Pudding — One cup of sugar, }i cup of but- ter, 1 cup of sweet milk, 4 eggs, 1 pint of huckleberries, 3>4 cups of flour, 3>'2 teaspoonfuls baking powder. Bake and serve with brandy sauce.

4. Brandy Sauce — Three-fourths cup of granulated sugar, 1 teaspoon corn starch, 2 tablespoonfuls of butter, 2 cups of boiling water. Work butter and sugar together, mix in corn starch and pour on the boiling water. Let it come to a boil, and flavor with brandy, a little nutmeg and a small pinch of salt. MRS. WILSON ROTHERMEL.

5. Huckleberry Pudding No. 2 — One-third cup of butter,! ^4 cups of brown sugar, 2 eggs, 1^ cups of flour, 1^ teaspoonful baking powder, 1 pint berries — huckleberry, blackberry or cherries. ANNA L. HUFFORD.

6. Chocolate Rice Pudding — One cup of rice boiled in 2^ cups of milk, add >^ teaspoonful of salt, boil until tender, let it cool, then add ^ pint of double cream whipped with 3 tablespoonfuls of powdered sugar and 1 teaspoonful of vanilla. Mould in glass dish. Melt 34 cake of chocolate with 3 table- spoons of powdered sugar, J4- cup of milk, flavor with vanilla and when cold, put over top of rice.

7. MRS. HARRY SMINK.

8. Spanish Cream — One package of Coxe's Gelatine dis- solved in 1 quart of milk, 4 dessertspoonfuls of sugar beaten into the yolks of 4 eggs ; stir these into the milk and gelatine, and heat until it forms a custard (do not boil). Beat whites very light, add 3 tablespoonfuls of sugar ; fold into the custard, pour into moulds and put on the ice.

Nutrition, whole recipe (rough)

Counts 10 of 13 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Rice	1 cup cooked (158g) white	206
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Nutmeg	1 tsp ground (2.2g)	12
Salt	1 tsp (6g)	0
Water	not in our table	0
Huckleberry	not in our table	0
Cake	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.