NATIONAL GROCERY CO

PUDDINGS 95

Spanish Pudding.

Two cups milk put in double boiler, one-third of a package gela- tine dissolved in cold water for half an hour, yolks of 3 eggs well beaten with y2 cup sugar. Add gelatine to hot milk, then the yolks, but do not boil. Flavor with vanilla. When cold add to stiffly beaten whites. Serve with whipped cream or with strawberry sauce made as follows: y2 box strawberries, 1 cup water, boil 20 minutes; add juice of a lemon, strain, and add % cup sugar, and % teaspoon corn starch dissolved in cold water. Boil a few minutes.

MRS. S. ARONSON. Lady Finger Pudding. Line a mold with half lady fingers standing; then put a little cream in dish, then lady fingers, then whipped cream and crumbled lady fingers, sugar and flavoring. Put on ice and turn out.

MRS. M. A. GOTTSTEIN. Neapolitan Pudding. Soak y2 box gelatine in 1 cup cold water for an hour. Bring to a boil 3 cups of milk and dissolve in it the gelatine, add % cup sugar, 1 cup cream. Divide in 3 portions, one portion flavor with \y2 teaspoons vanilla and color with melted chocolate; second portion flavor with orange and color with beaten yoke of egg; third portion leave white and flavor with y2 teaspoon lemon. First put white in mold; when partly set, add second portion; then first portion. Serve with whipped cream. MRS. H. PICKARD.

Orange Pudding. Beat yolks 2 eggs with 1 cup sugar, add juice 6 oranges, chopped pineapple and a few drops lemon juice. Add half box gelatine dissolved in water and whites beaten to a froth. This makes 12 cups.

MRS. A. DINKELSPIEL.

Orange Gelatine Pudding. Yolks six eggs, beaten 15 minutes with nine tablespoons sugar; juice 10 oranges, 1 package gelatine dissolved in half cup white wine. Warm, but do not boil. Stir until it gets cold and hard; add beaten whites, stir well and put in oiled form. MRS. A. DINKELSPIEL.

Orange and Lemon Gelatine Pudding. Four eggs, five sheets of gelatine, a small cup of sugar, the juice and rind of one orange and the juice of half a lemon. Beat the yolks of the eggs with the sugar thoroughly, then add the lemon, orange juice and rind; beat again. Melt the gelatine in about a half cup of boiling water and when cool add drop by drop to pudding and keep on beating. Last add the beaten whites and mix lightly. Put into pud- ding dish and place in cool place. Either served with a wine and jelly sauce or else with fresh or stewed berries. ROSE CAHEN.

Four eggs, 6 tablespoons milk, 3 heaping tablespoons flour, pinch salt. Butter pan and bake in quick oven. Serve with preserved fruit or jelly. MRS. A. DINKELSPIEL.

If you want a good cup of Chocolate, you must use Gliirardelli's.

ONE THOUSAND FAVORITE RECIPES

Baked Bananas. Remove skin from bananas, cut lengthwise in halves and put in baking dish. Sprinkle with sugar, dot with lumps of butter and sprinkle little nutmeg on top. Bake in moderate oven 20 minutes, basting occasionally. Serve cold with cream. MRS. S. ARONSON.

Peter Pan Dessert. Cut a banana in four strips, cross two over two in basket shape, fill center square with tablespoon of ice cream and sprinkle over all some chopped walnuts, pistachio nuts and marshmallows cut in strips.

MRS. A. E. WILZIN. Banana Pudding. Five bananas mashed to a pulp, with five teaspoons sugar, one cup whipped cream, one package of lemon jello dissolved in half a cup of boiling water. Put in mold. When ready to serve garnish with whipped cream and candied cherries. LOTTIE COHEN.

Baked Pears.

Take large green pears, put into baking pan with sugar, water, little cinnamon, piece of butter and bake until tender. Strew pow- dered sugar over before serving and serve with cream.

MRS. S. ARONSON. Jellied Pears.

Peel and core large green pears. Make a syrup and add to it one pint claret, a cinnamon stick, some lemon juice and little vanilla; boil pears in this until tender. Take out pears and put into glass dish. Mix with syrup iy2 teaspoons gelatine, dissolved in cold water, and pour over pears. MRS. S. ARONSON.

Caramel Custard.

One tablespoon flour, mix with half cup milk. Place 1% cups milk in double boiler and scald; add half cup sugar (browned). Take 3 eggs, beat very lightly; add milk and flour and stir all into scalded milk until thick. Remove from fire; put into sherbet glasses and allow to chill. Serve in whipped cream. To brown sugar, place in frying pan, and stir until brown. MRS. I. BROWN.

Custard Float.

Yolks of three eggs; one pint milk; two tablespoonfuls of sugar; one-half teaspoonful of corn starch beaten in with the yolks. Let milk come to a boil, then stir in eggs. Flavor with vanilla. Beat up the whites of eggs with 3 teaspoonfuls of powdered sugar just before serving. MRS. M. M. FREDRICK.

Individual Prune Souffle.

One pound prunes cooked and run through a sieve, 1 cup nuts chopped fine, 1 cup sugar, whites of 6 eggs mixed together. Put in form or individual dishes, set in water and bake 20 minutes. Serve with a thin custard sauce and whipped cream. MRS. FRED BORIES.

NATIGNAl^GROCERY GO.

CANNED FRUITS

^VEGET4EU.ES

PUDDINGS 97

Noodle Charlotte. Make noodles of 3 eggs. Mix 12 yolks of eggs, \y2 cups sugar, raisins and currants, iy2 lemons, rind and juice, 1 cup almonds, y2 cup walnuts, 1 orange, 1 grated apple, glace fruit cut fine, and add to boiled noodles. Add beaten whites. Bake slowly in hot oven.

MRS. GUSTAVE BROWN.

Noodle Pudding. Take y2 of the noodles made of 1 egg cut very fine, and boil in salted water, and drain in cold water. Yolks 6 eggs, 6 tablespoons feugar, rind and juice of 1 lemon, 1 grated apple and handful grated almonds, a few tablespoons milk, whites of eggs, beaten. Mix all to- gether and bake 20 minutes and serve with wine sauce.

MRS. A. DINKELSPIEL. Plain Custard. Prepare in a granite kettle 1 quart milk with sugar to taste and a pinch of salt. Let it come just to a boil. Meanwhile beat 4 eggs light in a large bowl. Then pour the boiled milk over the eggs gradu- ally, stirring it until all is in. Have your custard cups or ramakins buttered beforehand. Pour in and add just a little nutmeg over the top. place them in a dripping pan with some water in the bottom. Bake in moderate oven until stiff. Serve cold.

MRS. M. WILZINSKI. Prune Whip. 36 to 40 primes boiled, when cold remove pits and chop very fine with a few blanched almonds. Beat 6 eggs to a froth, and mix thor- oughly with the primes. Bake 20 minutes in a slow oven. Sweeten' with a little sugar. MRS. A. COBLENTZ.

Prune Gelatine. One pound prunes. Boil till well cooked and have about 1 pint liquor left. Take 6 eggs and separate them, adding 1 cup sugar. Beat sugar and yolks very well ; then heat 1 cup milk and stir milk into yolks and sugar. Take iy2 tablespoons gelatine and dissolve in y2 cup milk. Put juice of prunes into milk and yolks and mash prunes well and stir them in. Then add gelatine. Beat whites of eggs well and stir into the prunes. Serve cold with whipped cream.

MRS. K. GOTTSTEIN. Prune Whip — No. 2 Thirty primes cooked soft and mashed through a colander, 1 cup sugar, y2 teaspoon baking powder. Add flavoring and whites of 5 eggs very stiff, a pinch of salt. Butter a dish placed in a pan of hot water and bake in oven y2 hour. Serve with whipped cream. Add chopped nuts if desired. MRS. F. BORIES.

Chestnut Pudding. Take off peel and skin 2 pounds chestnuts and boil in 1 pint milk till tender, and put through a colander. Stir well, a little less than y2 pound of butter, add gradually 6 yolks, add chestnuts, y2 pound sugar and a handful of almonds, and lastly 6 whites beaten to snow. Boil iy2 hours and serve with wine sauce. ROSA LOBE.

Mapleine Ice Cream's all the go. Make it at home. 2 oz. bottle Mapleine for 35c.

ONE THOUSAND FAVORITE RECIPES

Chestnuts and Prunes. Peel 1 pint chestnuts and skin. Then boil until tender. Boil 1 pint prunes until tender. Mix chestnuts in with prunes, leaving water prunes were cooked in, season with sugar, cinnamon and lemon juice and cook together. Add a little soup stock, then a wine glass of sherry. Serve hot. Be careful not to break the chestnuts or prunes.

MRS. S. A. ROSENFELD.

Summer Pudding. Two tablespoons corn starch, \y2 cups water, y2 cup sugar, juice of 1 lemon. Let come to a boil. Three whites of eggs beaten very stiff. Beat up with former mixture. Put in form. Sauce: 3 yolks of eggs, 3 tablespoons sugar, 1 cup milk, vanilla. Boil until slightly thick. Pour over form. MRS. A. L. BARMON.

Cabinet Pudding. Six yolks well beaten, 1 glass sugar (granulated), 1 glass sherry. Put all in a double boiler. Stir in y2 package dissolved gelatine. When thick remove from fire and add beaten whites. Line a mold with maca- roons and candied cherries and serve with whipped cream.

CARRIE KOCH. Snow Pudding. Whites of 5 eggs well beaten, % cup sugar, beat thoroughly. Add very gradually and alternately juice of 2 lemons, wineglass of sherry and % package gelatine disolved in a little cold water. Beat constantly and add the liquids a few drops at a time. Serve with whipped cream colored rose and flavored with rose water. Decorate with maraschino cherries. MRS. S. ARONSON.

Lady Finger Pudding. Take lady -fingers, put jelly between, lay in a deep dish. Then make a custard of three eggs and a pint of milk. Let custard cook and pour over lady fingers. Beat pint cream, flavor with vanilla and sweeten and pour over custard. MRS. E. MORGENSTERN.

Marshmallow Trifle. Cut y2 pound of marshmallows into small pieces and mix them with y2 pint stiffly beaten cream flavored with sherry. Serve in frappe glasses with 2 or 3 strawberries or candied cherries on top.

MRS. S. ARONSON.

Marshmallow Pudding. Whites of 2 eggs, 7 tablespoons bar sugar, 1 tablespoon vanilla, 1 tablespoon gelatine (granulated), dissolved in 1 cup hot water. Beat 15 minutes altogether, whisk in 1 small can grated pineapple. Then cool 1 hour. Serve with plain or whipped cream. The whites of eggs are beaten together with the rest of the ingredients.

MRS. A. E WILZIN.

RELIANCE 5S