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Show Tkemcim SOME FAVORITE RECIPES. We do not all enjoy the same dishes, but perhaps there will be a few In this "vM column which you will 9k ffj And new and like to try. ffSi rm. Carrot Pudding. jjfSBJy Take a cupful each f 2i 3 Krnted carrots, potatoes, tin Mg 2 brown sugar, chopped V CJ suet, stoned raisins and blT currants, two cupfuls of Hour, a tenspoonful of mixed spices, half a tenspoonful each of nutmeg and salt, a tenspoonful of soda dissolved in two tnhlespoonfuls of boiling water ; mix well and add a cupful of cherries, pineapple or peaches and steam three hours. Serve with nny desired sauce. Khaki Pudding. Peel, core and slice six apples; put them Into a saucepan with four tablespoonfuls of sugar, two of butter and two of candled lemon peel, or the grated rind; odd a quarter of a cupful of water and cook until smooth ; put through a sieve and add three egg yolks. Line a deep pudding dish with pnstry, put In the apples and bake until the eggs are set. Beat the whites of the eggs until stiff, then add three tablespoonfuls of sugar, plnco on top of the pudding, decorate with cnndled peel and brown In the oven until a pnle yellow. Date Pudding. Take a cupful of sour milk, two-thirds of a cupful of sugar and molasses, mixed together, a tnblespoonful of melted butter, a pinch of salt and a teaspoonful of soda, dissolved dis-solved In a little warm water; then add a pound of stoned and chopped dates, and two cupfuls of graham flour. Steam for two hours, then dry off In the oven for a few minutes. This may be restearaed several times. Serve with hard sauce. Yankee Float. Scald a quart of milk. Mix together three egg yolks, a cupful of sugar, and vanilla and nutmeg nut-meg to flavor. Cook a tablespoonful of cornstarch, mixed with two tablespoonfuls table-spoonfuls of cold milk ; cook in the hot milk until well cooked, then mix all together and pour Into a serving dish. Beat the whites of the eggs very stiff, drop by spoonfuls on top of boiling water to cook ; then lift carefully and place on top of the pudding. Serve very cold. Cold boiled fish mixed with salad dressing and served on lettuce makes a fine salad. |