Show 31 0 0 6 k PALATABLE PUDDINGS D the warm months more delicate puddings of fruit and eggs in the form of souffles scuffles are much enjoyed lemon souffle beat the yolks of four eggs until thick and lemon colored add one cup of sugar very slowly and continue beating then add the grated rind and juice of a lemon cut and fold in the whites of tour four eggs beaten stiff and turn into a buttered baking dish set in a pan of hot water bake 35 33 in minutes serve without sauce spanish souffle melt ono one fourth of a cupful of butter add one ode halt balf cup of stale bread crumbs cook until slightly browned stirring often add one cup of milk two tablespoons of sugar cook 20 minutes in a double boiler remove from the fire add the unbeaten yolks of three eggs and cut and fold in the stiffly beaten whites add flavor and badeas any souffle steamed blueberry Blut berry pudding mix and sift together two cupfuls of flour four teaspoons of baking powder and one halt half teaspoon or of salt add one cup each of milk and blueberries rolled in flour turn into a buttered mold and steam one and one halt half hours serve with a creamy sauce or sugar and cream graham pudding melt one fourth of a cup of butt butter or add one half cup of molasses one half cup of 0 milk and a well beaten eg ege mix together one and one half cups of graham flour one ode halt half teaspoon of soda one teaspoon oon of suit salt and on one e cupful of seeded raisins cut flue fine turn into a buttered mold cover and steam two and one half hours serve serre bilth any fruit sauce dates or figs may be used in place of the raisins for variety var lely A sauce to serve on oil angel foo food d makes a most tasty pudding prepared thus cream one third of a cup of 0 butter apidone add hiie cup of powdered sugar very slowly one egg bilte white beaten stiff and two thirds of a cup of mash mashed ed strawberries beat until well blended then add with whipped cream tor for a garnish 0 by baloo |