A nice pudding may be made of bits of bread. They should be crumbled
and soaked in milk over night. In the morning, beat up three eggs
with it, add a little salt, tie it up in a bag, or in a pan that
will exclude every drop of water, and boil it little more than an
hour. No puddings should be put into the pot, till the water boils.
Bread prepared in the same way makes good plum-puddings. Milk enough
to make it quite soft, four eggs, a little cinnamon, a spoonful of
rose-water, or lemon-brandy, if you have it, a tea-cupful of
molasses, or sugar to your taste, if you prefer it, a few dry,
clean raisins, sprinkled in, and stirred up thoroughly, is all that
is necessary. It should bake or boil two hours.
Take one pound of flour, three quarters of a pound of sugar, half
a pound of butter, a glass of rose-water, four eggs, and half a
tea-cup of caraway seed,-- the materials well rubbed together and
beat up. Drop them from a spoon on tin sheets, and bake them brown
in rather a slow oven. Twenty minutes, or half an hour, is enough
to bake them.
2 3/4 quarts claret, chilled
3/4 cup sugar
1/2 teaspoon ground nutmeg
21 ounces carbonated water, chilled
In punch bowl mix claret, sugar and nutmeg till sugar dissolves.
Slowly pour in carbonated water.
Makes about 15 (5-ounce) servings
Rose Geranium Cake
12 rose geranium leaves
1 cup butter
1 3/4 cups sugar
6 egg whites
3 cups sifted cake flour
4 teaspoons baking powder
3/4 cup milk
1/2 cup water
1 1/2 cups sugar
2 egg whites
1/3 cup cold water
1/4 teaspoon cream of tartar
Rinse leaves. Wrap 6 leaves around each stick of butter, wrap and
chill over-night. Remove leaves, rinse and set aside.
Cream butter and sugar until light. Add egg whites, two at a time,
beating well after each addition. Sift together flour, baking
powder, and 1/2 teaspoon salt. Mix milk and water . Alternately
add flour mixture and liquid to butter mixture, begin and end with
flour mixture. Beat smooth after each addition. Grease and flour
two 9 x 1 1/2 inch round baking pans. Arrange 6 leaves in each
pan, spoon batter over.
Bake at 350F for 30 to 35 minutes. Cool 10 minutes. Remove from
pans, cool on racks. Gently remove leaves from cakes, discard.
Fill and frost with Rose Frosting.
In top of double boiler (not over heat) stir together sugar, egg
whites, cold water, cream of tartar and dash of salt. Beat one
minute with rotary or electric beater. Place over boiling water.
(Upper pan should not touch water.) Cook, beating to stiff peaks,
about 7 minutes (do not over cook). Remove from boiling water.
Add 5 drops red food coloring, beat till of spreading consistency,
about 2 minutes.
Sweet Potato Pie
1 pound sweet potatoes
3/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cups milk
1 tablespoon butter or margarine, melted
1 unbaked 9-inch pastry shell
Cook potatoes, covered, in boiling water till tender, about 30
minutes. Peel and mash. Measure 1 1/2 cups. Combine potatoes,
sugar, cinnamon, and salt. Beat eggs slightly with fork. Stir
eggs, milk, and butter into potato mixture. Spoon into pastry
shell. Bake at 400F until knife inserted just off-center comes
out clean, 45 to 50 minutes.
Salt Pork With Cream Gravy
1 pound salt pork
1/4 cup yellow cornmeal
2 tablespoons flour
1 1/2 cups milk
Remove the rind from salt pork. Slice pork 1/4 inch thick. Place
in saucepan with enough water to cover, bring to boiling and drain
well. Coat slices with cornmeal. In a skillet brown salt pork
on both sides, about 15 minutes. Spoon off drippings, reserve 3
tablespoons. Remove salt pork. Return reserved drippings to
skillet, stir in flour and pepper. Add milk all at once. Cook
and stir till thickened and bubbly. Add salt pork and heat through.
Season to taste with pepper. Serve on toast.
Brown Rice Bread
2 1/2 cups white flour , (up to 3 cups)
1 package active dry yeast
1 cup milk
2 tablespoons honey
2 tablespoons cooking oil
2 teaspoons salt
1/2 cup brown rice flour
In large bowl combine 1 1/2 cups white flour and yeast. In saucepan
heat milk, honey, oil, and salt just till warm. Add to dry mixture,
add egg. Beat at low speed with electric mixer for 1/2 minute,
scraping sides of bowl. Beat 3 minutes at high speed. By hand
stir in brown rice flour and enough of the remaining white flour
to make a soft dough.
Turn dough onto lightly floured surface, knead till smooth and
elastic (8 to 10 minutes). Shape in ball. Place in lightly greased
bowl, turn once. Cover, let rise in warm place till double (1 to
1/2 hours). Punch down, turn out onto lightly greased surface.
Cover, let rest 10 minutes. Shape into a loaf. Place in greased
8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover, let rise till double
(about 45 minutes). Bake at 375=F8 about 30 minutes. Remove from
pan. Cook on rack.
Makes 1 loaf.
6 ears corn
1 egg, beaten
2 tablespoons butter or margarine, melted
3/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup flour
Husk and silk 6 ears corn. With a sharp knife make cuts down
through center of kernels in each row of corn, scrape cob. In a
bowl mix corn, egg, butter or margarine, salt and pepper. Stir
in the flour. In a heavy skillet pour cooking oil to a depth of
1/2 inch. Heat oil. Carefully drop the corn mixture by tablespoonfuls
into hot oil. Fry till golden, turning once.
Makes about 36.