OCR Text |
Show 1 . .JiMmTi f 1 Mary's Kitchen j IP Kill M. l l I s Perhaps you are tired of whipping cream and hard sauce as company ' pudding eaucea. This orange sauce Is delicious over a baked or steamed fruit pudding. The' pudding will serve eight copiously or. 10 comfortably. The pudding uei the yolks and the sauce the whites of th" .gs, bat the aiico might be used with an eggless steamed pudding an J the y oiks used for salad dressing ORANGE 8 1 1 I i Three eggs whites . 1 1-4 cups now-i uered sugar, 1 lemon i Juice). 2 oranges. Eteal I be xi biles of eggs with a whisk tiil stiff and diy. Sift sugar slowly into whites heating constantly. Add the grated rind of both the oranges Slowly beat in tlie strained Juice of the lemon and one orange. Beat well and servo soon after making. If tho sauco must stand any length of time neat well before serving as the fruit juice separates slightly. MOORl i HIPPED REAM. Two eggs (whites), 1 cup powdered sugar, 1 large apple. Grata apple into bowl, add sugar ami egg whites and beat with a dover beater till stiff. GOL l S M B Ohe cup powdered sugar, 1-2 cup butter, 3 eggs. ' Put all ingredients In top of dOU-, ble boiler. Beat until mixture thickens and temove from fire. MI 1 OR KM sm i i I Two eggs. 1-2 cUP sugar. 2 cups milk. 2 tablespoons butter, 1 teaspoon tea-spoon vanilla- Beat eggs well and beat in sugar, gut all .ingredients in top of double uTdler and cook. stirring constantly-over constantly-over hot water until as thick as cream Remove Lorn fire and beat in vanilla. N ' 1 AND l VI K PI lDI. Three egs (yolks). 1-2 cup water, l 1-2 i ups flour teaspoons baking powder, 1-8 teaspoon salt. 1 cup walnut wal-nut meals 1 package dates Brat yolks of eggs with water till i thick and lemon colored. Mix and sift fioiir. salt and baking powder and add to first mixture. Before I Stirring put the stoned and chopped ' l ues and nuts on flour Mix ihor-I ihor-I "Uglily and bake 4j minutes in a mod-, mod-, crate oven Serve with orange sauce made with thee whites of the eggs. Ol t EN s M I . Two eggs t yolks). 1 c(y powdered sugar, l cup whipping cream, 1 tea-, tea-, spoon vanilla. Beat yolks with sugar. Whip cream. Ldd . hipped cream to yolk mixture and beat well Flavor with vanilla I and serve. PLAIN SAUCE One cup sugar. 3-4 cup butter, 1 tablespoon fiour. 2 cups hot water, .vanilla nr any flavoring desired, i Mir: four, sugar and butter Pour over hot water and bring to the boiling boil-ing point Flavor and serve hot. i Copyright. 1322 NET A Service) |