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Show memcpm Copyright. 1922, Western Newspaper Union. "Sunset and evening star And one clear call for me, And may there be no moaning at the riar When I put out to sea." GOOD DESSERTS FOR FOUR Often the recipe prepared will be sufficient for five to six; the following -ym will he helpful, ISSJJJ for no frugal Wf ""$1 housewife wishes jsf -j to overfeed or pSs Y waste good food. Ililr Date Puddingi !l!?"Trrriw Stone and chop , NtlijllllllHISw one-half pound of jiMta dates, put them on the back part of the stove with three eupfuls of water. When cooked down to the thickness of cornstarch pudding, set away to become cold. Serve with whipped cream and sweetened sweet-ened with powdered sugar. Cracker Pudding. Take four soda crackers rolled fine, add two eupfuls of milk, a quarter of a cupful of sugar, a pinch of salt, two eggs beaten lightly. Mix well and add a handful of raisins or two or three prunes. Bake until the custard is firm. Cover the top with the white of egg mixed with sugar one egg white may be reserved for this. Flavor with grated lemon M-ind. Brown the meringue. Coconut Pudding. Place a tea-spoonful tea-spoonful of coconut in the- bottom of individual glasses and make a custard of two eupfuls of milk, the yolk of one egg and one-half of a tablespoon-ful tablespoon-ful of cornstarch with three teaspoon-fuls teaspoon-fuls of sugar. Pour the custard over the coconut after it is cooked and cool. Serve with the white of the egg beaten stiff and a little sugar added, on top. Lemon Rice Pudding. Wash and cook one-third of a cupful of rice in the following sirup: Put the grated rind and juice of a lemon with one-third one-third of a cupful each of sugar and water in a saucepan ; when boiling add the rice. Cook until soft. Pul the cooked rice with three eupfuls of milk and more sugar if needed into a baking dish, adding a little salt. Bake two hours, allowing It to brown slightly at the last. Serve hot or cold. Cornflake Macaroons. Take one cupful each of sugar, cornflakes ground nuts and two tahlespnonfuls of flour, a little salt and flavoring of vanilla. Beat until stiff two egp whites, add the sugar gradually, then the cornflakes, nuts and flour. Drop by teaspoonfuls on a baking sheet and bake in a moderate oven until a delicate brown. |