German Trifle

Ingredients

• four tablespoonfuls of flour
• one cupful of sugar
• one teaspoonful of lemon
• one cupful of raisins
• one quart of sweet milk
• one cupful of corn meal
• half gills of corn meal very smoothly
• one gill of molasses
• a pint of strawberries
• a quart of milk
• a good piece of butter
• eight eggs beaten
• one cjuart of milk
• one-half cupful of butter
• six eggs
• one large tablespoonful of butter
• four eggs
• seven eggs well-beaten

Directions

1. Put a pint of strawberries, or any other fresh fruit.

2. 106 THE GOOD CHEEK COOK BOOK.

3. in the bottom of a glass dish ; sugar the fruit, put over it a layer of macaroons and pour over it a custard made of a quart of milk and the yolks of eight eggs beaten. Sweeten to taste; when cold place on top the whites of the eggs beaten to a stiff froth, with a little sugar, or whip cream to a froth. The whites of eggs may be ornamented b}^ beating currant jelly with part of it, and putting it in alternate hills of white and pink.

4. Mrs. O. Holt.

5. HO^VAKD PUDDING.

6. One Cjuart of milk ; while that is boiling mix four tablespoonfuls of flour with cold milk until free from lumps ; when the milk is boiling, stir the flour in with one cupful of sugar and one-half cupful of butter. When all is well mixed, take off and let cool, then add six eggs, one teaspoonful of lemon, and one cupful of raisins. Bake in deep dish two hours.

7. Mrs. Searles,

8. Stillwater, Minn.

9. INDIAN MEAL PUDDING— No. 1.

10. One quart of sweet milk, one large tablespoonful of butter, four eggs, well-beaten, one cupful of corn meal, one cupful of sugar, scald milk and stir in the meal when boiling. When cool add the rest, and bake.

11. Mrs. H. H. Todd.

12. INDIAN MEAL PUDDING— No. 2.

13. Boil one quart of sweet milk, mix in it two and one- half gills of corn meal very smoothly, seven eggs well-beaten, one gill of molasses and a good piece of butter. Bake two hours. Virginia Cook Book.

14. THE GOOD CHEER COOK BOOK. 107

Nutrition, whole recipe (rough)

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