meats; three tablespoonfuls flour; one-half teaspoonful salt; one
teaspoonful baking powder. Bake about one hour. Serve with whipped
cream.
PINEAPPLE CREAM
Mrs. C. S. Junge
One cup whipped cream; fifteen marshmallows cut into quarter inch
squares; four slices pineapple cut into this mixture and let stand on
ice for two hours. Bananas or prunes may be used this same way.
PINEAPPLE BAVARIAN CREAM
Mrs. C. S. Junge
One tablespoonful Knox gelatin; one quarter cup cold water; one-half can
grated pineapple; one-quarter cup sugar; one-half tablespoonful lemon
juice; one and one-half cups whipped cream. Soak gelatin in the cold
water. Heat pineapple and add sugar, lemon juice and gelatin. Chill in
pan of ice water, stirring constantly. When it begins to thicken, beat
until frothy. Fold in cream and turn into molds. When cold serve with
maraschino cherry on top.
PINEAPPLE MERINGUE
Mrs. May F. Kenfield
Heat one can of grated pineapple and one-half cup granulated sugar and
when boiling, thicken with about two tablespoonfuls of corn starch,
dissolved in one-fourth cup of water. Boil five minutes. Add juice of
one-half lemon and three beaten egg yolks. Remove and cool. Fill pastry
shells and cover with a meringue, made of three whites, beaten stiff,
with eight tablespoonfuls powdered sugar. Serve very cold.
PINEAPPLE SPONGE
One small fresh pineapple or one and one-half pint can of the fruit; one
small cup of sugar; one-half package Knox gelatine; one-halm cup water;
whites of four eggs. Soak gelatine two hours in one and one-half cups
water. Chop pineapple, put it with juice in a small saucepan with sugar
and the remainder of the water. Simmer ten minutes, add gelatine, take
from fire immediately and strain (if you prefer to leave the pineapple
in, take out before straining) into a basin. When partly cold, add
whites of eggs beaten. Beat until mixture begins to thicken. Serve with
soft custard, flavored with wine.
WHIPPED CREAM SECRET
Mrs. W. H. Muschlet
For one pint whipped cream soak a scant tablespoonful granulated
gelatine in enough water, cold, to barely cover, until soft; then add a
small half teacupful of boiling water and stir until the gelatine is
completely dissolved; after which add three-quarters of a cupful of
sugar and flavoring. Turn into a bowl and beat it with an egg beater
until it is white, like marshmallows, and begins to become firm. Just as
soon as it has reached that point, but before it commences to grow
stringy, beat it by spoonfuls into the cream. This will increase the
bulk of the latter, and it will keep firm any length of time.
SPANISH CREAM
Pint milk with one-half box Keystone gelatine in double boiler; yolks of
two eggs and five tablespoonfuls sugar beaten together very lightly;
pour milk, etc., into egg mixture; then return to double boiler and stir
constantly. Beat whites of two eggs, pour mixture very gradually with
same and stir until cold; then add two tablespoonfuls cream and pour
into mold. Stand two hours on ice before serving. Be careful and have
mold damp inside, but not wet, before using.
DREAM WHIP
Mrs. W. I. Clock
One pint whipping cream; one-half pound marshmallows; two tablespoonfuls
sugar; one teaspoonful vanilla; one-fourth pound pecan nuts (other nuts
can be substituted if desired). Cut the marshmallows up with scissors,
add to stiffly beaten cream; also add sugar and vanilla. Let stand all
one day. When ready to serve place a small amount in glasses, adding the
chopped nuts, chocolate sauce or any fruit desired. This cream and
marshmallow combination can be served as the foundation of any number of
desserts.
CHARLOTTE RUSSE
Katharine Orr
One-half pint whipping cream; one tablespoonful Keystone white gelatine;
one-fourth cup hot water; one-fourth cup powdered sugar; whites of two
eggs; flavor with vanilla. Add gelatine when cold to whipped cream and
sugar; then flavoring and well beaten whites of eggs. Pour over lady
fingers and decorate top with cookies standing up.
DRESDEN CHOCOLATE
One cup stale bread crumbs; one-half grated chocolate; two
tablespoonfuls sugar; one-fourth teaspoonful salt. Put in oven in
buttered tin until chocolate melts. Serve with whipped cream.
CHOCOLATE LADY FINGER DESSERT
Mrs. S. Friedlander
Eighteen large lady fingers divided in half and put in a pan flat side
up and pan lined with waxed paper. Melt two cakes Baker's chocolate
(sweet) in double boiler with three tablespoonfuls water and two
tablespoonfuls sugar. Let cool, then add yolks of four eggs, beating one
at a time. Beat four whites stiff and add to above mixture. Take layers
of lady fingers, then one of the chocolate mixture, another of lady
fingers and so on, making three layers of lady fingers and two of the
chocolate mixture. When ready to serve, whip two bottles of cream and
put on top. Candied cherries and chopped nuts may be added also.
RIZ AU LAIT
Mrs. R. Woods
Boil one-half a cupful of rice in a pint of water until very tender and
creamy. Add one cup of milk, a small piece of lemon rind, a handful
currants and sugar to taste. Let cook slowly for fifteen minutes and
remove from fire. Beat yolk of an egg in a spoonful of milk and stir in
the rice; do not set back on fire. Serve cold.
PRUNE SOUFFLE
Mrs. William Molt
To one cup stewed prunes, seeded, add three tablespoonfuls sugar;
one-half teaspoonful vanilla and beaten whites of three eggs folded in
lightly. Steam for two hours in double boiler. (When adding water to
boiler be sure it is boiling hot.) Serve hot with whipped cream.
MAPLE CREAM CUSTARD
Mrs. Jarvis Weed
Three bottles cream; three eggs beaten very light; one cup pure maple
syrup; put all together in a double boiler and stir constantly until
very smooth. Line a dish with lady fingers and pour the custard over
them; put in ice box and serve when very cold.
PEACH SURPRISE
Mrs. W. I. Clock
Canned peaches; maccaroons; whipping cream. Take the juice of peaches
and add macaroons broken up. Fill the centers of halves of peaches with
this mixture, and serve with whipped cream.
CARAMEL CUSTARD EN SURPRISE
Mrs. T. D. McMicken
Caramel custard baked in individual molds. Unmold on rounds of sponge
cake a little larger than the custard molds, cover with meringue creamed
with almond extract. Sprinkle with sugar and brown. Decorate with
blanched almonds on top.
BLUEBERRY SHORTCAKE
Mrs. C. A. Jennings
One-half cup butter; one cup sugar; one-half cup milk; two eggs; two and
one-half cups flour; two heaping teaspoonfuls baking powder; one pint
blueberries. Mix batter and add berries last. Bake in muffin rings or
shallow dripping pan. Serve hot.
PEACH SHORTCAKE
Mrs. W. N. Hurlbut
Two cups flour; four level teaspoonfuls baking powder; half teaspoonful
salt; two teaspoonfuls sugar; one-third cup butter; three-quarters cup
milk. Mix and sift flour, baking powder, salt and sugar, work in butter
with finger tips, and add milk gradually. Toss on floured board, divide
in two parts, bake in hot oven on large cake tins. Spilt and spread with
butter. Sweeten sliced peaches to taste. Crush slightly, and put between
and on top of cakes. Cover with whipped cream.
THORN APPLES
Prepare a syrup by boiling eight minutes two cups sugar and
three-fourths cup of water. Wipe, core and pare eight apples
(Greenings). Drop apples into syrup as soon as pared. Cook slowly until
soft but not broken, skim syrup when necessary. Drain from syrup, fill
cavities with quince yelly and stick apples thickly with blanched,
shredded and delicately toasted almonds. Chill and serve with cream as
dessert or use as a garnish with cold meats.
FOOD FOR THE GODS
Mrs. J. F. Nichols
One cup sugar; one teaspoonful baking powder; four tablespoonfuls,
heaping, cracker crumbs; three eggs, beaten separately; one cup dates;
one cup nuts. Bake slowly in oven. Serve with whipped cream.
STRAWBERRY FOAM
Mrs. A. J. Langan
One cup strawberries, mashed; one cup sugar; white of one egg beaten
stiff; whip all together for ten minutes, serve on pieces of angel food
or sunshine cake.
CRUMB TARTAR
Mrs. Wm. J. Maiden
One cupful sugar; one cup dates, pitted and chopped; one cupful nuts,
chopped; two eggs; one tablespoonful flour; one teaspoonful baking
powder; pinch of salt. Mix eggs, sugar and salt, then flour and baking
powder, adding the dates and nuts last. Bake in slow oven and serve with
whipped cream.
FIGS AS A DESSERT
Dried figs make a very agreeable dish, but they must be prepared the day
before and set away on ice. Soak them, simmer slowly until plump. Drain
and pile in a bon-bon dish. Serve with whipped cream around the dish.
Flavor and sweeten with vanilla.
HOT APPLE DESSERT DISH
Mrs. Eustace
Pare, quarter, core and slice five or six large apples. Put these in a
serving dish suitable for the oven, in layers, with seeded raisins and
one cup of sugar. Cover and let bake until apple is tender. Remove the
cover and set marshmallows over the top of the apples, using as many as
desired; return dish to the oven, for a minute only, to heat the
marshmallows, and brown them slightly. Serve with or without cream.
PUDDINGS
"_The pudding's proof does in the eating lie,
Success is yours, whichever rule you try._"
FIG PUDDING
Mrs. C. B. Martin
One cup suet; one cup sugar; one cup milk; one cup of figs, ground;
three cups flour; one-half teaspoonful salt; one teaspoonful each of
cinnamon and baking powder. Steam two hours.
STEAMED FIG PUDDING
Mary Roberts
Three ounces beef suet; one-half ounce figs, chopped fine; two and
one-third cups stale bread crumbs; one-half cup milk; two eggs; one cup
sugar; three-fourths spoonful salt. Chop suet and work with hands until
creamy; then add figs. Soak bread crumbs in milk. Add eggs, well beaten;
then sugar and salt. Combine mixture. Steam three hours in a buttered
mould. Serve with following sauce:
Sauce: Two eggs; one cup powdered sugar; three tablespoonfuls wine; beat
yolks until thick, add one-half of the sugar. Beat whites stiff, add
remaining sugar. Combine, and add wine.
FIG PUDDING
Mrs. W. K. Mitchell
One cup suet; one cup sugar; one cup milk; three cups flour; one cup
figs, ground; two eggs; one-half teaspoonful salt; one teaspoonful each
of cinnamon and baking powder. Mix all together and steam about two
hours.
CHOCOLATE PUDDING
Mrs. C. A. Bowman
One pint of milk; two tablespoonfuls corn starch; one tablespoonful
sugar; pinch of salt. Boil until thick, add one heaping teaspoonful
cocoa dissolved in a little boiling water, and last the stiffly beaten
whites of two eggs. Let all cook one minute and flavor with vanilla.
CHOCOLATE PUDDING
Mrs. J. L. Putnam
One pint of milk; one tablespoonful Baker's cocoa; one tablespoonful
corn starch; one egg; one and one-half cups sugar. Heat milk in double
boiler. Mix dry ingredients and beat in egg. Add to scalded milk. Boil
fifteen minutes. Remove from fire and whip with egg beater. Add one
teaspoonful vanilla. Serve with cream.
STEAMED CHOCOLATE PUDDING
Mrs. William H. Fahrney
One and one-half tablespoonfuls butter; two-thirds cup sugar; one egg;
one cup milk; one-half teaspoonful salt; two and one-fourth cups flour;
three teaspoonfuls baking powder; two squares of chocolate, melted.
Steam in a buttered pudding mold, tightly covered, for two hours.
Cream Sauce: One-fourth cup butter; one cup powdered sugar; stir until
creamy; then add one cup whipped cream just before serving; flavor.
STEAMED CHOCOLATE PUDDING
Mrs. H. R. Foster
Three-fourths cup sugar; one tablespoon butter, creamed. Two eggs;
one-half cup milk; one and one-half cups sifted flour; one and one-half
teaspoonfuls baking powder; two squares melted chocolate, or two
tablespoonfuls cocoa; one teaspoonful vanilla. Steam one hour and serve
with hard sauce.
CHOCOLATE ICE-BOX PUDDING
Two cakes sweet chocolate; two tablespoonfuls boiling water; one-fourth
cup confectioner's sugar; yolks four eggs; whites four eggs; nut meats;
lady fingers. Melt chocolate in top of double boiler; remove from range,
add boiling water and the yolks of eggs beaten until thick and light.
Fold in the stiffly beaten whites of eggs. Line a small pan (dimensions,
7 1/2 x 4 3/4 x 2 1/2) with wax paper. Put in a layer of split lady
fingers cut to fit and cover bottom; cover these with half of the
chocolate mixture; sprinkle with bits of trimmings of lady fingers and
nut meats. Cover with a layer of lady fingers, pour over remainder of
chocolate mixture, sprinkle with nut meats and chill in refrigerator
twenty-four hours. Serve with whipped cream.
CARAMEL PUDDING
Mrs. H. R. Foster
One-half pint brown sugar; one-half pint cold water; one-fourth box
gelatine; four eggs, whites; one-half teaspoonful vanilla. Soak gelatine
in one gill of cold water. Put sugar and other gill of water in saucepan
and boil until it becomes a thick syrup. Add gelatine and vanilla and
again heat to boiling point. Beat whites to stiff froth. Pour hot syrup
on eggs, beating until cold. Turn into mold and serve on flat dish with
custard sauce made from yolks of eggs.
MOLASSES PUDDING
Mrs. C. A. Carscadin
One egg well beaten; two tablespoonfuls sugar, rounded; one
tablespoonful butter, level; one pinch salt; one-half cup molasses; one
and one-half cups flour, well sifted; one teaspoonful baking powder; one
teaspoonful soda, level, dissolved in one-half cup boiling water. Steam
in buttered tins two hours.
Sauce: Two eggs; one-half cup sugar; pinch salt; half teaspoonful
vanilla; cream together and add one cup of whipped cream.
ICE-BOX PUDDING
Katherine T. Peck
Scant one-fourth cup unsalted butter; one cup granulated sugar; cream
together. Add yolks of three eggs, one at a time, rind of one lemon,
half; and juice of one lemon. Beat the whites of the three eggs and add
last. Place mixture alternately with lady fingers, three dozen lady
fingers will serve eight people. Put oil paper in bottom of dish to lift
pudding out easily. Serve with whipped cream. Place in ice-box until
thoroughly chilled. Can be made the night before.
ICE BOX CAKE
Mrs. J. F. Nichols
One dozen lady fingers; one tablespoonful sugar; three eggs, separated;
one cake sweet chocolate. Melt chocolate in double boiler with
tablespoonful warm water. Add mixture of yolks of eggs and sugar, well
beaten, a little vanilla, and lastly well-beaten whites of eggs. Dip
each lady finger in mixture, arrange in form which has been wet with
cold water, and fill in. Place in ice box over night. Serve with whipped
cream.
ICE BOX CAKE
Mrs. H. S. Mount
Three cakes sweet chocolate, three tablespoonfuls powdered sugar, three
tablespoonfuls hot water, two dozen lady fingers. Melt chocolate, sugar
and water in double boiler and add half beaten yolks of six eggs. Cook
until thick. When cold add beaten whites of six eggs. Line a mold with
lady fingers and pour half the mixture on them, then fill with lady
fingers, repeating with the chocolate mixture. Made twenty-four hours
before served. Just before serving, whip one-half pint cream and put on
top of cake. Grate a little chocolate over all.
SPONGE PUDDING
Mrs. C. A. Carscadin
One-fourth cup sugar; one-half cup flour; one pint milk; one-fourth cup
butter; five eggs. Mix sugar and flour, and add milk and cook until
thick and smooth. Let cool, then add butter. Separate eggs, beat yolks
until light and fold into mixture. Add whites beaten stiff, and pour
into buttered dish. Stand dish in pan of water and bake in moderate oven
one-half hour.
Sauce: One-fourth cup butter; one-half cup powdered sugar; four
tablespoonfuls cream added slowly, one teaspoonful vanilla. Set mixture
over pan of boiling water until creamy.
SUNSHINE PUDDING
Mrs. Carscadin
One-half cup flour; one-fourth cup sugar; one-fourth butter; one pint
milk; five eggs. Mix sugar and flour; add milk; and cook until smooth in
double boiler. Take off stove and add butter. Separate eggs, beat yolks
and add. Beat whites until stiff and add. Butter pan, set in pan of
water and bake.
Sauce: One-fourth cup butter; one-half cup powdered sugar; four
tablespoonfuls cream, added slowly.
DATE PUDDING
Mrs. W. I. Clock
One cupful sugar; one cupful chopped nut meats; one cupful dates; two
eggs; one-half cupful milk; one tablespoonful flour and one teaspoonful
baking powder. Bake twenty or thirty minutes in moderate oven. When
baking the pudding raises beautifully, but when done it falls in the
center; this is the correct occurrence.
PEACH PUDDING
Mrs. E. Oliver
Butter pudding dish. Slice six large peaches in it. Batter: One cup
sugar; one egg; one and one-half teaspoonfuls baking powder; butter size
of an egg; three tablespoonfuls of milk; flour enough to make a soft
batter. Pour over peaches and bake twenty minutes. Serve hot, with
cream.
CREAM PUDDING
One cup nut meats; one cup dates; cut very coarse. One tablespoonful
bread crumbs; one cup sugar; two eggs, beaten separately; add whites
last. Bake twenty minutes in slow oven. Serve cold with whipped cream.
SOUR CREAM PUDDING
Mrs. William H. Fahrney
One cup brown sugar; two eggs; pinch of salt; one cup sour cream; one
teaspoonful soda; two cups flour; three-fourths cup nuts. Bake.
Sauce: Cream one cup powdered sugar and one-fourth cup butter; add one
egg; one teaspoonful vanilla or tablespoonful sherry wine.
APPLE PUDDING
Miss Flora Gill
One cup sugar; one cup flour; two eggs; one-half cup of sweet milk; fill
a three-pint baking dish with sliced apples, two-thirds full. Add
one-half cup of sugar, a little cinnamon, and some water. Bake until
very tender. When still very hot pour over the top a cake batter made as
follows: Beat one cup of sugar with yolks of two eggs; one tablespoonful
soft butter, and milk and flour. Mix two heaping teaspoonfuls of baking
powder with flour before adding to the batter. Fold in stiffly beaten
whites of the eggs and add extract of vanilla. Bake half an hour in a
moderate oven. Serve with prepared sauce.
LEMON PUDDING
Mrs. W. I. Clock
Mix three tablespoonfuls corn starch; three cups boiling water; two cups
sugar; two egg yolks; juice of two lemons, little grated rind of one.
Dissolve three tablespoonfuls of corn starch in a little cold water, add
to the boiling water. Have saucepan in water bath. Add sugar and lemons,
cook for twenty minutes. Remove from fire and stir in beaten egg yolks;
set mixture in oven for two minutes and serve with cream.
SOUR MILK BLUEBERRY PUDDING
Mrs. C. S. Junge
One-half cup sugar; one-quarter cup butter; cream these. Two eggs well
beaten; one-half cup sour milk; one-half teaspoonful soda; one cup flour
with one cup blueberries. Bake thirty minutes and serve with sauce made
with one cup of powdered sugar stirred with one tablespoonful of butter
and flavored with vanilla.
CARROT PUDDING
Mrs. P. D. Swigart
One and one-half cups flour; one cup sugar; one cup suet; two cups
raisins; one cup grated sweet potatoes; one cup grated carrots; one
teaspoonful each salt and soda. Steam three hours; put three
tablespoonfuls hot water on soda.
Sauce: Two yolks of eggs; one cup powdered sugar; cream the above. Last
thing, add a cup whipped cream.
CARROT PUDDING
Mrs. Frederick T. Hoyt
One cup chopped raw carrots; one cup chopped raw potatoes; one cup
chopped suet; two cups chopped raisins; one cup brown sugar; one cup
flour; one teaspoonful salt, cinnamon and allspice; a little nutmeg; one
teaspoonful soda in about two tablespoonfuls hot water. Mix well, put in
mold, and steam two and one-half hours; serve with a good pudding sauce.
Pudding Sauce: One cup sugar; two egg yolks; one cup sherry wine; beat
all until very light, add one pint cream, which has been whipped very
stiff.
PRUNE PUDDING
Mrs. Eustace
Whites of five eggs beaten with one-half teaspoonful of salt; add one
cup of powdered sugar sifted with one even teaspoonful cream of tartar.
Add five large cooked prunes chopped. Bake twenty-two minutes in
ungreased custard cups. Set in pan of hot water. Slow oven. Serve with
whipped cream.
STEAMED MARMALADE PUDDING
Mrs. T. D. McMicken
One cup orange marmalade; one-fourth cup butter; one-third teaspoonful
soda; two cups stale bread crumbs. Dissolve soda in a little hot water;
combine marmalade, one egg, butter, soda, and bread crumbs. Pack in a
mold. Steam one and one-half hours. Serve with marshmallow cream.
GRAHAM PUDDING
Mrs. R. H. Wheeler
One cup molasses; one cup sweet milk; two and one-half cups graham
flour; one cup Sultana raisins; one saltspoonful salt; two teaspoonfuls
soda dissolved in warm water. Steam in pudding mold two hours.
Sauce: One egg thoroughly beaten. Add one cup pulverized sugar; one cup
whipped cream; one-half teaspoonful vanilla.
BROWN BETTY
Butter the inside of a baking dish, cover the bottom with a layer of
tart apples, peeled and sliced. Sprinkle this with sugar and cinnamon or
nutmeg and put over it a layer of crumbs, strewing it with bits of
butter. Repeat the layers of apple and crumbs until the dish is full,
making the top crumbs with an extra quantity of butter. Cover the
pudding dish, put it in the oven, and bake slowly for twenty or thirty
minutes; uncover, brown lightly; serve in the dish in which it was
cooked, with either hard or liquid sauce.
SURPRISE PUDDING
Mrs. C. E. Upham
Four thin slices bread, buttered and cut in squares; one egg; one-third
cup sugar; four tablespoonfuls molasses; three cups milk; turn all over
bread. Let stand half an hour and mash well together; then bake one and
one-half hours slowly. Be careful it does not turn to whey. If in a
shallow pan, a big hour is long enough. Sauce: Beat white of one egg,
then beat yolk; mix, add one cupful sugar, vanilla, and beat all
together. Beating separately makes it very frothy.
CHERRY PUDDING
Mrs. P. D. Swigart
One-half cup sugar; one tablespoonful butter; one egg; one-half cup milk
or water; one and one-half cups flour; one and one-half teaspoonfuls
baking powder. Steam forty minutes, put cherries in cups, then the
batter.
Sauce: One and one-half cups cherry juice; one tablespoonful butter;
sweeten; thicken with corn starch.
SIMPLE HASTY FRUIT PUDDING
Mrs. C. S. Junge
One tablespoonful butter; two tablespoonfuls sugar; three tablespoonfuls
flour; one teaspoonful baking powder; two tablespoonfuls milk; one egg.
Turn this mixture over sliced peaches, bananas, oranges, blueberries,
pineapples or plums and bake twenty minutes in moderate oven. Serve with
cream or with hard sauce made by rubbing butter and sugar together.
ECONOMICAL PUDDING
Mrs. Minnie A. Watkins
Fill a mold with dry pieces of cake, alternating layers with bananas
that have been scraped and cut lengthwise. Fill up mold with a boiled
custard thickened with yolks of eggs. Put on ice. Serve cold with
whipped cream. Also serve toasted Brazilian nut meats with it.
PHILADELPHIA RICE PUDDING
Mrs. B. Z. Bisbee
Wash well one-fourth cup of rice. Put in a baking dish with one quart of
milk, four tablespoonfuls of sugar, lump of butter size of a walnut;
flavor to taste with nutmeg and cinnamon. Bake in a very slow oven four
hours; when it commences to brown on top stir well. Serve cold.
NOONDAY DESSERT FOR SCHOOL CHILDREN
Mrs. Minnie A. Watkins
Hot steamed rice served with rich canned peaches, and cream, either
plain or whipped. Serve English walnut meats with same.
MOTHER'S RICE PUDDING
Mrs. F. E. Lyons
One quart milk; three tablespoonfuls rice; three tablespoonfuls sugar;
one teaspoonful vanilla. Put in a very slow oven and bake from two and
one-half hours to three hours. (If heated on top of stove before putting
in oven, it will save time baking.)
HONEYCOMB PUDDING
Mrs. C. A. Bowman
One-half cup brown sugar; one-half cup milk; one cup molasses; one
teaspoonful soda; two eggs; tablespoonful butter; one cup flour. Bake
and serve with whipped cream or hard sauce.
INDIVIDUAL PUDDINGS
Miss Nora Edmonds
One-half cupful flour; one-fourth cupful sugar; one-fourth cupful
butter; one pint of milk and five eggs. Mix flour and sugar, add milk
and cook in double boiler until smooth. Remove from stove and put in
butter. When cold add beaten yolks of eggs and fold in stiffly beaten
whites last. Put in buttered pans and bake in water.
Sauce: One-fourth cupful butter; one-half cupful powdered sugar and four
tablespoonfuls cream added.
TAPIOCA CREAM
Mrs. A. H. Schweizer