National Grocery Co

Ingredients

• 1 cupful sugar
• 2 tablespoons wine
• 1 pint milk
• 1 tablespoon of corn starch in a little milk
• 4 tablespoons sugar
• 2 cups cold milk
• 1 cup chocolate until thick
• 1 cup sugar
• 1 pint of milk
• 4 sticks of sweet chocolate grated
• 1 cup of stale cake crumbs
• 1 pint cream beaten stiff
• one cup grated carrots
• 2 cups chopped raisins
• 1 wineglassful of sherry
• 2 cupfuls of flour
• 1 cup grated potatoes
• 1 cup brown sugar
• 1 cup raisins
• 1 cup suet
• 1 cup flour
• 1 teaspoon soda dissolved in hot water
• 1 cup currants
• 1 cup water
• one quart bread crumbs
• 1 cup coffee
• 1 teaspoon soda
• a small piece of butter
• a pinch of salt
• a cup of syrup
• 3 matzos in water
• 9 eggs
• 1 lemon
• 1 beaten egg
• 2 bars of german sweet chocolate
• 4 eggs
• 1 package gelatine in 2 cups cold milk
• 5 eggs separately
• 6 eggs
• six eggs
• 10 cents crystalized cherries
• one thousand favorite recipes macaroon pudding
• 15 cents macaroons
• 15 cents almonds
• 3 eggs
• 4 eggs beaten well
• 3 box gelatine soaked in 1 pint of milk
• 2 table- spoons brandy
• 6 whites beaten stiff
• 1 grated potato large size
• 2 eggs beaten
• 1 large teaspoon salt
• butter the size of an egg
• salt

Directions

1. PUDDINGS - 'WC 103

2. Bird's Nest Pudding. Pare enough apples to fill bottom of greased pudding dish. Cut round piece off top of each apple for a cover. Remove core. Scrape out the inside, put in a dish' with raisins, almonds, sugar and cinna- mon. Fill this into apples and cover. Soak 3 matzos in water; when soft squeeze dry. Beat the yolks of 9 eggs with 1 cupful sugar, whites to a froth; 1 lemon, 2 tablespoons wine. Mix this with matzos and pour over apples. Bake y2 hour in hot oven. Serve with wine sauce if desired. MRS. S. ROSENBERG.

3. Plain Chocolate Pudding.

4. Put on to boil in double boiler, 1 pint milk with pinch of salt, a small piece of butter and % cup grated chocolate. Before it starts to boil add 1 beaten egg. Now blend 1 tablespoon of corn starch in a little milk and stir into pudding until it thickens. Sugar to taste and season with vanilla. Strain and put into individual dessert dishes. When cold add whipped cream. This is also a dainty dessert without the chocolate. MRS. A. L. JAFFE.

5. Chocolate Pudding No. 1.

6. Melt 2 bars of German sweet chocolate with enough water to cover. Add 4 tablespoons sugar. Take off fire and cool. Add yolks of 4 eggs, one by one, and lastly the whites beaten stiff. Line bottom and sides of pudding dish with lady fingers, pour in the mixture, put lady fingers on top and let set for 12 hours. When ready to serve turn out of pudding dish and put whipped cream on top.

7. MRS. J. H. HILLER.

8. Chocolate Pudding No. 2.

9. Dissolve 1 package gelatine in 2 cups cold milk and let stand y2 hour. Then boil with 1 cup chocolate until thick. Beat whites of 5 eggs separately, mix yolks with 1 cup sugar and beat to a cream. Mix chocolate mixture with yolks and sugar, and then with whites of eggs. Serve in glass dish with beaten pastry cream.

10. MRS. I. ROSENTHAL. Chocolate Pudding No. 3.

11. Boil 1 pint of milk with 4 sticks of sweet chocolate grated. Stir in 1 cup of stale cake crumbs or zweibach grated till quite thick. When cold stir in yolks of 6 eggs, 1 cup sugar and the beaten whites of eggs. Flavor with vanilla. Boil or steam in mold 1 hour. Serve hot with whipped cream sweetened a little and flavored with vanilla.

12. MRS. L. R. PLECHNER. Macaroon Dessert. ,,

13. Six eggs, iy2 water glasses sherry, iy2 cups sugar, y± box gelatine (granulated), ½ pound macaroons, 10 cents crystalized cherries. Beat the yolks with sugar, cook with wine in double boiler until thick, add gelatine which has been dissolved in a little cold water. Take off fire, beat until cold; then add beaten whites and put layers into individual glasses with macaroons and cherries. Then put on top of each, char- lotte russe and a cherry. MRS. E. A. WILZIN.

14. G-hirardelli's Ground Chocolate has "been used by every woman who g-ave a recipe for this hook.

15. ONE THOUSAND FAVORITE RECIPES

16. Macaroon Pudding. 15 cents macaroons, 15 cents almonds, both rolled fine; a few canned cherries chopped fine, yolks of 3 eggs. Beat yolks with 1 cup sugar, add 1 pint cream beaten stiff, vanilla to flavor, y2 package Knox's gelatine dissolved, and last the beaten whites. Stir well and mould. MRS. MAX SCHUBACH.

17. Macaroon Pudding No. 2. Yolks of 4 eggs beaten well with 1 cup sugar, 1-3 box gelatine soaked in 1 pint of milk; then add well beaten whites of 4 eggs, 2 table- spoons brandy. Add to yolks, beat well together. Boil 5 minutes until mixture thickens. Line a mold with macaroons, pour mixture over them. Serve with whipped cream. MRS. MOSE LEWIS.

18. Strawberry Macaroon Pudding. iy2 cups water with a few whole cloves and a cinnamon bark. Let cook a few minutes. While it cooks beat the yolks of 6 eggs and 1 cup sugar. Add the water from the spices and sherry to taste. Return to the fire with a pinch of salt and stir until cnick. Cook enough sugar and water to make y2 a cup of syrup. Add sherry and boil a few minutes. Dip each macaroon in this syrup and form a pyramid of the cakes and strawberries alternately. An hour before using, pour the cold custard over the pyramid, then the 6 whites beaten stiff with powdered sugar sifted lightly in, and a pinch of salt. Place in oven a few min- utes to tip the meringue with color, return to the refrigerator and serve cold. MRS. S. SICHEL, Portland.

19. Carrot Pudding. One cup grated carrots, 2 cups chopped raisins, 1 cup sugar, 1 grated potato large size, 2 eggs beaten, butter the size of an egg, 1 wineglassful of sherry, y2 teaspoonful of ground cinnamon, y2 tea- spoonful of allspice, % teaspoonful of cloves, y2 teaspoonful of soda, 2 cupfuls of flour. Stir the soda in with the flour dry. Mix all together and steam 3 hours and serve with hard sauce.

20. MRS. M. M. FREDRICK.

21. Mock Plum Pudding. One cup grated carrots, 1 cup grated potatoes, 1 cup brown sugar, 1 cup raisins, 1 cup suet, 1 cup flour, 1 teaspoon soda dissolved in hot water, 1 large teaspoon salt, 1 cup currants. Steam four hours. Nice with lemon sauce made of 1 cup sugar, 1 cup water, juice of 1 lemon, a little corn starch to thicken. FLORENCE BARASH.

22. Steamed Coffee Pudding. One quart bread crumbs, 3 eggs, 1 cup coffee, 1 cup raisins, 1 cup currants, 1 cup brown sugar, 1 teaspoon soda, spices to taste. Steam 1 hour. MRS. S. FRIEDENTHAL.

23. RELIANCE'S?

Nutrition, whole recipe (rough)

Counts 15 of 21 ingredients. The other 6 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.