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Show ! Mary's Kitchen p l GGIiESS PE6SEJRT If you find that you haven't an egg in the house and must make a dessert don't despair for many perfectly good desserts aro made without tho sign of un Sgff; When egKs are nt their highest price tho everydav pudding should be un cggloss one EGOLESS ST1 AM PI DDING. Two tablesooons lard, 2 tablespoons table-spoons butter, l-l' cup molasses, 1-2 cup milk. 1 cud white flour. 2-Z cup graham flour. 1-2 teaspoon soda, 1--I teaspoon salt. 1-2 teaspoon cinnamon. cinna-mon. 1-4 teaspoon cloves, 1-2 teaspoon tea-spoon nutmeg. 3-4 cuu stoned and chopped dates. Soften buffer and lard In n nmi mixing bowl Add molasses, milk, and dry ingredients well mixed. Stir I well and add chopped dates. Put into a buttered mold and nteam two land one-half hours This makes enough pudding to servo eight per-I per-I sons, but as the pudding is quite as i K'ood reheated why not make tnc whole rule for four persons and re-I re-I heat the second day" Servo with hard sauce or Dlaln lemon sauce. EGGLESS N I Pi DDING i ine-half tun brown sugar. 2 tablespoons milk. 1-2 teaspoon soda. 1 cup milk, 1 .casDOuii butter. 1 tablespoon cornstarch. 3-4 cup nuts. Dissolve sugar slowly with milk. Add soda dissolved in a little warm water Stir well and add mill: and butler. When very hot stir in cornstarch corn-starch mixed to a smi'Oth paste wV.h a little cold milk. Cook, stirring constantly until thick. Stir in nuts .as the pudding Is removed re-moved lrom the fire. Serve with sweetened and flavored whipped cream. STEAMED PPL1 - PUDDING One and one-half cups flour . 3 teaspoons baking powder, 1-2 teaspoon tea-spoon salt. 2 tablespoons butter, 1-2 cup water, 4 tart apples. Mix and sift flour, baking powder-ihd powder-ihd sail. Work in butter with tips of fingers and cut in milk with a knife. Put on a floured molding hoard and roll about 1-2 inch thick. Spread lightly with butter, sprinkl with sugar and cinnamon, about 1-1 cup sugar and 1 teaspoon cinnamon l 'arc, core, auarter and slice npplos and put in the middle of the dough. Sprinkle aunles with 1 tablespoon sugar, su-gar, brinif edges of dough together to cover frull and put in a buttered mold. Coer and steam an hour and one-half. Ser o with vanilla sauce. AMI 1. SAUCE One-half cup sugar, 3-4 cup boll-, boll-, lng wat-r 1 dessertspoon cornstarch. corn-starch. 1 tablespoon butter, 1-16 '".eaapouii salt, 1 teasuoon vanlla Mix sugar and cornstarch and add i water slowly, stirring constantly to prevent lumpinsr Boll five minutes. ; remove from fire and stir in butter i and vanlla. (Copyright. 1922. NEA Service) 4 |