National Grocery Co

Ingredients

• 1 quart berries
• one pint strawberry
• 1 pint of brandy
• 5 tablespoons sugar
• 2 cups powdered sugar
• 1 quart apples
• 6 tablespoons sugar in a saucepan
• 1 pint sour cream
• 2 tablespoons vanilla
• 10 pieces of zwiebach
• 1 pint of shelled pecans
• 2 tablespoons of granulated sugar
• one cupful bread crumbs
• 2 cupfuls chopped apples
• 1 teaspoon cinnamon
• 2 tablespoons butter cut into bits
• 6 tablespoons of sugar
• 2 tablespoons sugar
• 2 tablespoons jelly
• one cup strong coffee
• 1 pint cream beaten well
• 1 cup sugar boiled
• 3 pints of water
• 1 cup of preserved ginger cut fine
• 2 cups of granulated sugar together until light
• two cups stale cake crumbs
• 4 tablespoons of sugar
• one cup chocolate
• 1 cup cracker crumbs mixed
• 4 tablespoons sugar
• 1 cup milk
• 6 tablespoons sugar
• a pinch of salt
• a pint of canned
• a pint of thick whipped cream
• a cup of sugar
• a small piece of butter
• a cupful of milk
• a tablespoon of melted butter
• a wineglass of white wine
• 99 easy dessert
• 3 eggs light
• 4 eggs
• 3 rolled crackers
• 1 swell rice in milk
• 1 egg beaten stiff
• one thousand favorite recipes dessert
• 4 large apples
• 4 eggs beaten
• 7 large apples
• 8 eggs
• 3 dozen stale lady fingers grated
• 3 eggs
• 8 apples
• 2 table- spoons butter
• 15 min- utes
• 6 eggs together well
• 6 apples
• 7 eggs
• 1 omelet separate 3 to 4 eggs
• 1 lemon
• 8 acid apples
• 6 eggs
• 2 eggs
• 3 level teaspoons of bak- ing powder
• 2 eggs to a froth
• one thousand favorite recipes coffee cream
• 4 leaves gelatine dissolved in a little coffee
• 2 yolks
• 1 white of egg
• 4 lemons
• 2 eggs well beaten
• 12 eggs
• 4 sheets of gelatine in ½ cup of boiling water
• 3 lemons
• 1 dozen macaroons broken into bits
• 3 eggs beaten separately
• 1 tea- spoon each allspice
• 3 table- spoons cracker meal
• salt
• cinnamon
• nutmeg
• cloves
• allspice

Directions

1. PUDDINGS 99

2. Easy Dessert for Warm Weather.

3. Spread either lady fingers or macaroons on large square platter, cover with a layer of grated apples and 1 of whipped cream. Spread second layer of cake, apples and cream and garnish with maraschino cherries. Place in ice chest and when, well chilled cut in squares and serve. MRS. EMAR GOLDBERG.

4. Huckleberry Dumpling. A loaf stale baker's bread. Cut off the crust and soak in cold water, then squeeze dry. Beat 3 eggs light, yolks and whites together; add 1 quart berries and mix all together with a little brown sugar and a pinch of salt. Boil steadily 1 hour. Serve with hard sauce.

5. MRS. I. E. MOSES. Rotha Gritze. One pint strawberry or currant juice. Boil with sugar 15 minutes. Thicken with corn starch. Pour in mold. Serve with whipped cream.

6. MRS. A. DINKELSPIEL.

7. Strawberry Pudding. Take strawberries, mash enough through a sieve to make a pint of canned or fresh berries. Take y2 box of gelatine, soften gelatine with ½ cup of cold water. When soft add ½ cup very hot water, then a pint of thick whipped cream, stirred in with gelatine and strawberry juice and a cup of sugar. Stir mixture until thick and pour in mold. Serve with cream and dot with fresh berries. Put in square mold.

8. MRS. M. A. GOTTSTEIN.

9. Cuckoo Charlotte. Make pie crust. Take as many apples as wanted for use. Take out core and fill with sugar, raisins, nuts, citron, cinnamon. Put pie crust in spring form, fill with the apples, bake until nearly done. Then take 4 eggs, separate yolks from whites, beat the yolks and sugar to- gether. Add 3 rolled crackers and last the beaten whites. Pour over apples and put in oven again until done. MRS. H. PICKARD.

10. Watermelon With Brandy.

11. Cut out and remove a piece of the center of a watermelon. Pour into the opening 1 pint of brandy or champagne. Replace the piece of melon and put melon in ice box for 5 or 6 hours. Serve cut into slices with the rind off. MRS. S. ARONSON.

12. Snow Balls — No. 1 Swell rice in milk, drain it and lay it around some apples previ- ously pared and cored. Put a bit of cinnamon, lemon peel and a clove in each. Then tie them in a cloth and boil them well. They are eaten with hard sauce. MRS. HILLER.

13. Snow Balls — No. 2. Pare and core apples, steam for 15 minutes, then fill centers with marmalade and chopped nuts; frost outside with white of 1 egg beaten stiff with powdered sugar, then cover with shredded cocoanut.

14. MRS. H. W. FRIEDLANDER.

15. If you are making" a chocolate icing-, save time hy using Ghirardelli's Ground Chocolate.

16. ONE THOUSAND FAVORITE RECIPES

17. Peel fresh figs and cut in pieces. Add to hulled strawberries, with sweetened whipped cream and serve very cold.

18. MRS. A. DINKELSPIEL.

19. Grated Apple Pudding.

20. Grate 4 large apples, add yolks of 4 eggs beaten with 5 tablespoons sugar, the grated peel of % lemon, pinch of salt, % cup cracker meal. Add beaten whites last, put almonds on top of pudding just before bak- ing. Bake in spring form and serve with stewed fruit or wine sauce.

21. MRS. S. BAUM, Portland, Ore.

22. Grated Apple Pudding.

23. Grate 7 large apples, beat yolks of 8 eggs with 2 cups powdered sugar, 3 dozen stale lady fingers grated, grated peel of lemon, then the whites beaten stiff. Mix all together, strew blanched almonds on top. Bake in well greased pan in moderate oven and serve with Whipped cream. MRS. E. MORGENSTERN.

24. Apple Float.

25. Stew partially 1 quart apples. Then mash well. Add the whites of 3 eggs, well beaten, and a heaping teaspoonful of loaf sugar. Beat all together 15 minutes. Eat with cream spiced with nutmeg.

26. MRS. M. M. FREDRICK.

27. Zwiebach Apple Torte.

28. Peel and slice 7 or 8 apples, then cut into sixteenths. Place 2 table- spoons butter, 6 tablespoons sugar in a saucepan with the apples and a little water and lemon. Steam until apples are soft (about 15 min- utes). Beat 6 eggs together well, then add 1 pint sour cream and 2 tablespoons vanilla, a little cinnamon, nutmeg and cloves. Put with apples and steam until it thickens. Stir once in a while. Crumb 10 pieces of Zwiebach with sugar and cinnamon. Butter tin and line with crumbs. Pour the mixture over and then the rest of the crumbs and bits of butter on top. Bake until set and brown.

29. MRS. A. COBLENTZ. Baked Apples.

30. Pare and core apples, divide into quarters, dip each piece in flour and fry in butter. Put into baking pan, stick a blanched almond in each piece, dust with cinnamon and sugar and pour claret, about a pint, over the apples and bake in the oven. MRS. S. ARONSON.

31. Apple Charlotte. Soak a couple of matzos, press out every drop of water, add 6 apples, ½ pound of finely shaved suet, sugar, raisins, cinnamon, alm- onds, yolks of 7 eggs and whites beaten to a froth. Bake ab^ut an hour.

32. CANNED FRUITS VEGETABLES

33. NATIONAL GROCERY CO^

34. PUDDINGS 101

35. Apple Omelet. Peel and halve enough apples to fill a pudding dish. Add any jelly or jam in flakes. Also flake some butter and sprinkle with sugar and add a little water. Put into the oven until apples are tender. Mean- while for 1 omelet separate 3 to 4 eggs, beat lightly the yolks with sugar. Add a level tablespoon flour, a little baking powder, vanilla, 1 lemon, last the whites of eggs beaten light. Pour over the apples and bake till brown. Serve at once. R. LOBE.

36. Stuffed Apples.

37. Make a syrup of sugar and water, not too thick. Take 8 acid apples, wash and core. Take 1 pint of shelled pecans, mix with 2 tablespoons of granulated sugar and 1 of cinnamon. Stuff the apples with this mix- ture, put in a large pan, pour syrup over them and baste till done. Can be eaten hot or cold, with or without whipped cream.

38. MRS. I. E. MOSES. Brown Betty.

39. One cupful bread crumbs, 2 cupfuls chopped apples, y2 cupful sugar, 1 teaspoon cinnamon and 2 tablespoons butter cut into bits, ½ cup chopped walnuts, little vanilla and salt. Butter baking dish and spread with alternate layers of apples flavored and sweetened, and of bread crumbs with nuts and butter, last layer being crumbs. Bake in moderate oven about y2 hour, the dish being covered. Serve cold with cream or hot with lemon sauce. MRS. S. ARONSON.

40. Cuckoo Charlotte. Peel and core apples, fill with sugar and grated almonds, put in a pudding dish, add a small piece of butter and steam. Beat yolks of 6 eggs with sugar to taste, add % cup cracker crumbs, % cup grated almonds; last add whites beaten stiff. Pour over apples and bake 20 minutes. Serve with wine sauce. MRS. N. ECKSTEIN.

41. Dutch Peach Pudding.

42. Separate 2 eggs, beat the yolks, add a cupful of milk, ½ teaspoon of salt and a tablespoon of melted butter. Mix and beat in a cupful and a half of flour that has been sifted with 3 level teaspoons of bak- ing powder. Stir in carefully the well beaten whites and pour the batter into a shallow greased pan. Put halves of canned or fresh peaches on top, sprinkle with 6 tablespoons of sugar, and bake in a quick oven for y2 hour. Serve warm with peach sauce, hard sauce or cream. Make peach sauce from the liquor in the can.

43. MRS. ELLIS H. GROSS.

44. Peach Dessert.

45. Put layer of sliced and sweetened peaches in deep dish and cover with thick layer of sponge cake crumbs, over which sherry has been poured. Pour over this a rich custard while warm. Beat whites of 2 eggs to a froth. Add 2 tablespoons sugar, 2 tablespoons jelly, vanilla, and beat well. Put over top of custard. MRS. S. ARONSON.

46. No city can boast of more reliable banks. Take, for instance, the Pug-et Sound National Bank.

47. ONE THOUSAND FAVORITE RECIPES

48. Coffee Cream.

49. One cup strong coffee, 4 leaves gelatine dissolved in a little coffee and added to hot coffee, 2 yolks and 1 white of egg, vanilla* bean cooked in coffee about 5 minutes, then taken out; 1 pint cream beaten well. Put all ingredients together, let set over night. Eat with strawberry jam. MRS. GUST AVE BROWN.

50. Ginger Sherbet. Juice of 4 lemons, 1 cup sugar boiled with 3 pints of water for a few minutes, 1-3 of a package gelatine dissolved in cold water and added to the boiling water, whites of 2 eggs well beaten, 1 cup of preserved ginger cut fine and the syrup that is with it. Mix all to- gether and freeze several hours. MRS. S. ARONSON.

51. Lemon Dessert. Beat the yolks of 12 eggs and a little less than 2 cups of granulated sugar together until light and creamy. Dissolve 4 sheets of gelatine in ½ cup of boiling water and stir into the beaten eggs and sugar. Add the juice of 3 lemons. Beat the whites stiff and mix all together, adding a wineglass of white wine. Place on ice until set.

52. MRS. L. N. PLECHNER.

53. Cake Pudding.

54. Two cups stale cake crumbs, 1 dozen macaroons broken into bits. Place in buttered pan. Put iy2 cups milk on stove to boil. When hot add % cup grated chocolate, yolks of 3 or 4 eggs beaten with % cup sugar, vanilla to taste. Let come to boiling point and remove from fire. Pour over crumbs in baking dish, and bake about y2 an hour. Spread with strawberry or raspberry jam. Beat whites of eggs very stiff and add 4 tablespoons of sugar and vanilla to taste. Put on top of pudding and brown slightly in oven. Serve cold with whipped cream flavored with brandy. MRS. S. ARONSON.

55. Chocolate Pudding.

56. One cup chocolate, 1 cup cracker crumbs mixed with a little hot water or milk, 3 eggs beaten separately, 4 tablespoons sugar, 1 tea- spoon each allspice, cinnamon and cloves, ½ teaspoon soda, vanilla; add beaten whites last. Boil for iy2 hours. Serve hot with hard sauce.

57. MRS. J. V. GRUNBAUM.

58. Steamed Chocolate Pudding.

59. ½ pound grated chocolate boiled with 1 cup milk, then cool. Yolks of 6 eggs, 6 tablespoons sugar; beat well together and add 3 table- spoons cracker meal, pinch salt, vanilla. Mix all together with the chocolate, and last add the stiffly beaten whites. Put in a steaming form and steam for 3 hours. Serve with whipped cream. Pudding to be served while warm. MRS. GEO. W. KIRSKE.

60. ELIANCE^SE

Nutrition, whole recipe (rough)

Counts 22 of 26 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

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