is better when made a few hours before using it, and can be kept in a
close-covered dish in a cool place for several days. Always use pastry
flour in making pies. For plain pie crust, lard, or a mixture of lard
and butter should be used. For puff paste, butter must be used. When
you use a little baking powder in making the crust, reduce the amount
of lard used. Beef drippings, fat from fowl, or vegetable oil can be
used in place of lard. A sprinkling of flour and sugar before filling
crust prevents the leaking of juices from fruit pies. Sugar should be
mixed with the fruit, not on top, as sugar will make the crust soggy.
Dredge a little flour over the fruit before laying on upper crust.
When making custard pies, sift 1 tbp flour into the sugar and mix well
together before adding beaten eggs, as this gives the consistency
desirable in serving and does not affect the taste. The milk for
custard, squash, pumpkin or lemon pies should be hot when added to
other materials. Do not fill pies until ready to bake. Stewed fruit
should always be cooled before using or the crust will be soggy. Do not
let pies remain on tin plates when cooked; let cool and slip off on to
an earthen or pasteboard plate.
A marble or slate pastry board and a glass or china rolling pin are
the best for making pies on account of their coldness. Although good
results can be obtained by using wooden utensils if they are kept cool.
SHORT PASTE
3 c flour, 1 tsp salt, 2 tsp bp, 1 c lard, 1⅓ c cold water.
Sift together flour, salt and baking powder; rub in lightly with
fingers the lard; mix to a firm dough with ice cold water and roll out
on a floured board.
FIVE-MINUTE PASTE
2 c flour, ½ tsp salt, 1 tsp bp, ¾ c shortening, 1 egg yolk, ice
cold water.
Sift together flour, salt and baking powder; cream shortening in a
bowl as for cake. As soon as it is light and creamy, add sifted flour,
mixing it in with a knife, not touching at all with the hands. Beat the
yolk of egg and add a little ice water to it—probably about ¾ c will be
required—to moisten the paste. Roll out once on a floured board. The
egg may be omitted, but is an improvement if used.
FLAKY PASTE
3 c flour, 1 tsp salt, 1⅓ c lard or butter and lard, ice cold
water to mix.
Sift flour and salt together into a bowl, chop in shortening with a
knife till well mixed with flour. Add ice cold water to form a dough,
cutting and mixing the paste thoroughly while adding water. Flour a
board and roll paste out thinly, rolling only lengthwise, and keeping
edges straight then fold evenly into 3 layers, turn it half around and
roll again. Repeat the folding and rolling twice; chill the paste if
possible before baking. It is the folding and rolling that produce the
flakes.
PRUNE PIE
½ lb prunes, ½ c sugar (scant), 1 tsp lemon juice, 1½ tsp butter,
1 tbp flour.
Wash prunes and soak in cold water; cook in same water until soft;
remove stones, cut prunes into quarters and mix with lemon juice and
sugar. Line pie plate with crust; put in prunes and 1½ tbp of water the
prunes were cooked in, dot with butter and dredge with flour; put on an
upper crust and bake in a moderate oven. A few pieces of lemon rind cut
small can be added.
SWISS TART
1 tbp butter, ½ c sugar, ½ c milk, 1 egg, well beaten, ⅔ c flour,
1 tsp bp.
Cream butter and sugar; add milk and egg, then flour and baking powder
sifted together. Line a pie plate with crust, cover it with jelly; add
above filling and bake 30 min; cover with whipped cream before serving.
ENGLISH FRUIT TART
Fresh fruit, sugar to taste, short or flaky paste.
Prepare fruit and place with sugar in a deep baking dish; add a little
water to make juice; roll crust thinly and cover fruit with it, wetting
edge of dish to make crust stick; bake in moderate oven ½ hr; serve hot
or cold, with or without cream or custard. Any fresh fruit, such as
apples, plums, currants, etc., may be used.
APPLE DUMPLINGS
1 c flour, 2 tsp bp, ½ tsp salt, 3 tbp shortening, ½ c milk, 4
apples, 4 tbp sugar, 2 tsp butter, 1 tsp cinnamon.
Sift together flour, baking powder and salt; rub shortening in lightly;
add just enough milk to make a dough. Roll out ⅛″ thick on floured
board; divide into 4 parts; lay on each part an apple which has been
washed, pared, cored and sliced; put 1 tsp sugar with ¼ tsp butter
on each; wet edges of dough with cold water and fold around apple,
pressing tightly together. Place in pan, sprinkle with little cinnamon,
remainder of sugar, and put ¼ tsp butter on each dumpling; bake 40 min
in moderate oven; serve with hard sauce. Peach dumplings may be made
the same way.
WASHINGTON PIE
⅓ c butter, 1 c sugar, 1 tsp vanilla, 2 eggs, ½ c sweet milk, 1¾
c pastry flour, 2½ tsp baking flour.
Cream butter and sugar until light; add beaten yolks of eggs and milk;
then flour mixed and sifted with baking powder; last whites of eggs
well beaten; pour into well greased pie pan and bake 25 min; when done
let cool; split in two and fill with jam; sift powdered sugar over top.
CRANBERRY AND RAISIN PIE
1½ c cranberries, 1 c raisins, ½ c sugar.
Seed raisins and chop cranberries; add sugar; bake in shallow pie plate
between 2 crusts.
PUMPKIN PIE
2 c steamed or baked pumpkin, 1 c sugar, ½ tsp salt, 1 tsp
cinnamon, 1 tsp ginger, 1 pt scalded milk, 2 eggs.
Rub pumpkin through a sieve; add sugar, salt, spices, milk and
well-beaten eggs; cool; fill large pie plate lined with paste; bake in
moderate oven 40 min.
MINCE PIE FILLING
1 lb seeded raisins, 1 lb currants, 1 lb finely chopped beef
suet, grated rind of 2 lemons, 1 lb sugar, 2 lb peeled, cored and
chopped apples, 1½ tsp mixed spices, 1 c cider, 1 tbp salt, ½ lb
candied orange peel and citron chopped fine.
Prepare fruits by seeding the raisins; wash and dry both these and
currants; add suet; run the peel through food chopper or chop very fine
with a knife; mix all together with sugar, spices, grated lemon rind,
apples, salt and cider; keep at least a week before using, stirring
occasionally. This quantity will make about 8 good-sized pies, and will
keep all winter.
BOSTON CREAM PIE
2 eggs, 1 c flour, 1½ tsp bp, ¾ c sugar, ⅛ tsp salt, ½ c boiling
milk, ½ tsp vanilla extract.
Add beaten egg yolks to stiffly beaten whites and gradually add flour,
baking powder, sugar and salt, which have been sifted together 3 times;
add hot milk very slowly; add vanilla. Bake in deep layer cake tin
in moderate oven 35 min; when cool, split and put between layers the
following cream filling; sprinkle powdered sugar on top of cake.
CREAM FILLING
½ c sugar, 2 tbp corn starch, ⅛ tsp salt, 2 eggs, 1 c scalded
milk, 1 tsp butter, ½ tsp vanilla extract.
CUSTARD PIE
3 eggs, ¾ c sugar, 1 tsp salt, 2 c milk, 1 tsp vanilla extract.
Beat eggs; add sugar, salt and scalded milk slowly; line pie plate with
pie paste; pour in custard; bake in moderate oven 25 min. The custard
is baked when a knife put in center comes out dry.
COCOANUT PIE
Follow directions for Custard Pie; adding 1 c fresh grated cocoanut and
using only 2 eggs; bake as above.
RHUBARB PIE
2 c rhubarb, 1 c sugar, 1 tbp corn starch or flour, ¼ tsp salt.
Cut off root, stem ends and peel; cut into small pieces; put into deep
pie plate which has been lined with paste; sprinkle with corn starch,
salt and sugar; cover with paste and bake in hot oven ½ hr.
APPLE CUSTARD PIE
1 c sugar, 3 tbp butter, sour apples, 2 eggs, 1 tsp cinnamon.
Peel, core and stew apples; rub through colander and to 1½ c apples add
other ingredients; beat well together; bake with only 1 crust, using
whites of eggs with 2 tbp sugar for meringue; brown by returning it to
the oven for a short time; or to 1 c strained apple add 1 c each of
sugar and cream, and 1 well-beaten egg; mix in the given order; flavor
to taste; bake 30 min in moderate oven.
APPLE MERINGUE PIE
Cook tart and juicy apples; put through a colander; add sugar; flavor
to taste; fill the crust and bake; when done cover the apple with
meringue made of the well-beaten whites of 3 eggs and 3 tbp sugar; put
in a quick oven till the meringue is set and eat cold. Can substitute
peaches for apples.
STRAWBERRY PIE
1 c flour, ½ tsp salt, 2 tsp bp, 4 tbp shortening, ¼ c cold
water, 1 qt strawberries.
Sift dry ingredients together; rub in shortening very lightly with
finger tips; add water slowly to make stiff dough; roll out on floured
board and use for bottom crust of pie, being careful to fold paste well
over edge of pie plate; bake in hot oven 15 min.
If glazed crust is desired, brush edges after baking with boiling hot
syrup (2 tbp syrup and 1 tbp water) and return to oven for 1 or 2
min until syrup hardens. Fill baked crust with fresh selected hulled
strawberries and cover with syrup made as follows:
Add ½ c sugar and ½ c strawberries to 2 c boiling water; bring to
a boil and strain; add 1 tbp corn starch which has been mixed with
little cold water; cook over hot fire for a minute or two, stirring
constantly; remove from fire and beat hard; return to slow fire, cook
very gently until thick; pour while hot over strawberries; serve either
hot or cold.
BERRY PIES
3 c blueberries, huckleberries or blackberries, ⅔ c sugar, ¼ tsp
salt, 1 tsp flour, 1 tsp butter.
Line a pie plate with plain paste; fill heaping with berries; dredge
with flour, salt and sugar; dot with small pieces of butter; cover with
top crust or strips of pastry across top; bake 45 min in moderate
oven. Other fruit pies can be made in the same way.
RASPBERRY PIE
1 pt raspberries, little flour, ⅔ c sugar, 1 tbp butter.
Line the pan with good crust and fill with berries; spread over them
sugar, flour and small bits of butter; wet the edge of the crust; put
on the upper crust and pinch the edges closely together; cut holes in
the upper crust to allow air to escape; bake ½ hr.
LEMON WHIP PIE
3 eggs, 4 tbp lemon juice, grated lemon rind, 1 c sugar.
Beat egg yolks until light; add ½ c sugar slowly, beat all time;
cook in db until very thick or “jellied”; remove from heat; when
slightly cooled add lemon juice and grated rind; cool; beat egg whites
stiff; add remaining ½ c sugar and fold into yellow mixture blending
thoroughly; line a medium-sized pie plate with pastry; heap mixture in
pastry shell; bake very slowly until set and slightly brown on top.
CREAM PIE
1½ c milk, ¼ c sugar, 2 tbp corn starch, 2 tbp flour, ¼ tsp salt,
½ tsp vanilla, 2 or 3 egg yolks.
Mix sugar, corn starch, flour and salt together; heat milk (but do not
boil); stir this into dry ingredients slowly; mix until real smooth;
boil and stir until thick or “jellied”; then cook over water for 15
min; remove from fire; beat in beaten egg yolks and flavoring; cool
this mixture and pour in pastry shell; cover with meringue made from
whites of eggs; bake until set and slightly brown on top.
LEMON CREAM PIE
1½ c sugar, ¼ c flour, ¼ c corn starch, ½ tsp salt, 2 c boiling
water, 3 egg yolks, ⅓ c lemon juice, 2 tsp butter, grated rind of
1 lemon.
Follow directions for Cream Pie; add butter when you mix in egg yolks
and flour.
ORANGE CREAM PIE
Follow directions for Lemon Cream Pie, except use juice of 2 small
oranges and grated rind of 1 orange instead of lemon.
CHOCOLATE CREAM PIE
1½ c milk, scalded, 1 c sugar, 3 tbp corn starch, ½ tsp salt, 2
oz melted chocolate, 2 egg yolks, 1 tsp butter, ½ tsp vanilla.
Follow directions for Cream Pie. Butter and chocolate (or 2 tbp cocoa)
are added with egg yolks.
BUTTER SCOTCH PIE
1 egg, 1 c dark brown sugar, 1 c milk, 3 tbp flour, 2 tbp fat, 3
tbp water, 1 tbp powdered sugar, ½ tsp vanilla, ¼ tsp salt.
Put yolk of egg into saucepan; add brown sugar, flour, milk, water,
fat, and salt; stir over fire till mixture thickens and comes to
boiling point, but do not boil; add vanilla; pour into baked pie shell;
beat white of egg stiff, then beat into it powdered sugar; spread
meringue on top of pie and brown slightly in moderate oven.
EGGLESS PUMPKIN PIE
In selecting a pumpkin choose a deep colored one, as these are
generally the best. Cut in half, take out seeds, then cut up in thick
slices, pare outside and cut again in small pieces. Add a very little
water and cook slowly until tender, then set back on stove where it
will not burn and cook slowly, stirring often until moisture is dried
out and pumpkin looks dark. The more time taken in cooking the richer;
when cool, press through a colander.
To 1 qt of pumpkin add enough good rich milk, sufficient to moisten it
enough to fill 2 deep pie plates, 1 tsp of salt, ½ c molasses or brown
sugar, 1 tbp ginger, 1 tsp of cinnamon or nutmeg. Bake in moderately
slow oven ¾ of an hr or until thoroughly set.
CHOCOLATE PIE
Grate 1 sq of unsweetened chocolate, put in a db with 2 c milk and let
it come to boiling point; mix well together ½ c sugar and 3 level tbp
corn starch and add 1 egg, well beaten, with 2 tbp cold milk; when well
blended pour into this the milk and chocolate mixture; return to db,
cook until thick, stirring continually; cool; flavor with a few drops
of vanilla; chill and serve in a baked pie shell; not very expensive;
this is delicious if served ice cold.
MOCK MINCEMEAT
½ lb of fat pork ground, ⅔ qt of ground apples, 1 lb of raisins, 3 c
molasses, 1 tsp cloves, 1 tsp nutmeg, 1 tsp cinnamon.
RAISIN PIE
1 large c of raisins, boil for about ½ hr, cover with water; add juice
of half a lemon, ⅓ c sugar and large tbp corn starch; dissolve in a
little cold water; boil until it thickens.
PINEAPPLE PIE
1 can of grated pineapple, ¾ c sugar, 1 egg well beaten; brown or white
sugar may be used in both recipes with very good results.
CHOCOLATE PIE (2)
1 pt boiling water, 2 tbp melted butter, 3 tsp grated chocolate, 3
large tbp pastry flour, 1 c sugar, 1 tsp vanilla; cook in db until
flour is well cooked; make a rich pie shell and when mixture is cold
put in shell; cover with 1 c cream, whipped stiff; sweeten and flavor
with vanilla.
BUTTER SCOTCH PIE
Line a deep pan with pastry and fill with a mixture made as follows:
Melt together 2 large tbp butter and a c of brown sugar; cook till a
rich brown, then add a large c of scalded milk; simmer for a few min,
or until the sugar is dissolved, and whip in the yolk of 1 egg beaten
to a cream with a tbp of corn starch; bake till the custard is set
and spread with a meringue made of the egg white whipped with 1 tbp
of powdered sugar; flavor both pie and meringue with a few drops of
vanilla.
MARLBOROUGH PIE
Take ½ doz good-sized juicy apples and after stewing them, rub them
through sieve; add to this a piece of butter size of a small walnut
and sugar to taste; stir thoroughly; add the juice of ½ lemon and the
grated rind, the beaten yolks of 2 eggs and ½ c of sweet cream; line a
shallow baking dish with pastry, brush with white of egg, sprinkle with
2 heaping tbp of raisins and the same amount of chopped walnuts; pour
in the filling and bake in a moderate oven; remove, cover with meringue
and brown.
LEMON SPONGE PIE
Cream together 3 tbp of butter and 1½ c of sugar; when very light add
the yolks of 3 eggs beaten until lemon colored and the grated yellow
rind of 1 lemon with the strained juice; blend together 3 rounding
tbp flour, ¼ of a tsp of salt and ½ c milk; then mix with the first
ingredients; add an additional c milk and the stiffly whipped egg
whites; turn quickly into a large pie plate that has been lined with
pastry and bake as custard pie; serve cold.
BUTTER PIE
1 egg, 1 c sugar, 1½ tbp of flour, 1½ c milk, salt, vanilla, butter as
large as a small egg; cut in bits and dropped over top of pie; bake
slowly; crust the same as custard.
RICE PIE
2 tbp rice, boiled in a pt of milk; when tender add a scant c sugar and
1 tsp corn starch dissolved in a little milk; flavor with vanilla and
add well-beaten whites of 2 eggs; bake in one crust.
PUDDINGS
The secret of deliciously cooked puddings lies in the proper cooking.
To save time in the oven, puddings may be baked in individual dishes,
ramekins or custard cups suitable for this purpose. When beating whites
and yolks separately for puddings, etc., always beat whites first, then
yolks may be beaten with the same beater without washing in between. To
save time in making custards, scald the milk before adding to the eggs.
This will cut the baking almost in half. Soft custards, which start to
curdle during cooking, can usually be smoothed out this way: Remove
pan immediately from heat; set in another pan of cold water and beat
custard with an egg beater.
When eggs are expensive corn starch is sometimes used as a means of
thickening to take the place of eggs. Corn starch should be cooked
at boiling temperature with liquid before adding egg. Eggs should be
cooked at a temperature below boiling. Eggs should always be broken
separately into a cup before they are thrown together into same dish as
a single bad one will occasion the loss of many when this precaution
is neglected. Plum Puddings may be made in quantity, baked in small
containers and kept covered in a cool place ready for reheating and
serving as desired. Do not fill the molds more than ¾ full as the
mixture will rise in the can. Keep water boiling in vessels in which
you steam puddings. If more water is needed during cooking, add boiling
water. When cereals are used in making puddings they should be boiled
at the start to explode the starch cells and stirred well to prevent
lumping, then cook slowly. A properly cooked cereal pudding should be
smooth, creamy, well salted and thoroughly cooked.
DAINTY PLUM
Place 2 boiled plums in bottom of each of 6 small greased molds; have
ready 3 c boiled rice; fill each mold with the rice; beat 1 egg; add 1 c
of milk, 2 tbp sugar; pour over rice and bake in moderate oven for 20
min, or until firm; serve hot with sauce made by boiling plum juice for
5 min with 3 tbp sugar, 1 tbp corn starch and 1 tsp lemon juice.
PRUNE WHIP
4 egg whites, ½ c sugar, ½ tbp lemon juice, ¼ lb prunes.
Cook prunes until soft; rub through sieve, making thick pulp; stir in
sugar and lemon juice; beat egg whites stiff; fold in prune pulp; place
in buttered dish; bake 20 min in moderate oven.
PINEAPPLE ICE BOX
Melt ½ c sugar in ¼ c water in db; add gradually 4 beaten egg yolks,
stirring constantly until mixture is thick and smooth; cool. Cream 1 c
butter, gradually work in 2 c confectioner’s sugar; add the cool egg
mixture; add 1 c drained crushed pineapple; fold in 4 stiffly beaten
egg whites to which have been added ½ tsp vanilla and 2 tbp powdered
sugar; line bottom and sides of pan with split ladyfingers or sheet
sponge cake; pour in the pineapple mixture; cover top with ladyfingers;
place in ice box 12 hr or overnight; remove to service plate, decorate
with 1 c whipped cream; garnish with bits of candied fruit. This makes
a large pudding. Other varieties of fruit may be substituted for the
pineapple.
PINEAPPLE ISLES
Place 6 slices pineapple on buttered tin; sprinkle each with 1 tsp
chopped nuts mixed with few grains salt; add 1 tbp water to whites
of 2 eggs; beat very stiff; beat in 4 tbp sugar; heap in center of
pineapple; bake in slow oven 20 min or until delicately brown; nuts may
be omitted.
RAISIN PUFFS
½ c butter, 2 tbp sugar, 2 eggs, 2 tsp bp, 2 c flour, 1 c seeded
raisins, chopped, 1 c milk.
Mix in order given, sifting baking powder with flour; steam 1 hr in
buttered cups; serve hot with pudding sauce.
BREAD AND APPLE
2 c bread crumbs, 3 c sliced apples, 3 tbp butter, ½ tsp nutmeg
or cinnamon, ½ c water.
In a greased pudding dish place a layer of bread crumbs, then a layer
of apples; dot with pieces of butter; repeat until bread and apples are
all used; sprinkle top with nutmeg or cinnamon; pour over carefully
the water; bake in a moderate oven 1 hr; serve either hot or cold with
cream.
POOR MAN’S RICE
1 qt milk, 1 tbp butter, 3 tbp sugar, 2 tbp rice, ⅛ tsp salt, ¼
tsp nutmeg.
Place washed rice, salt, sugar and butter in a baking dish; mix in milk
and nutmeg; bake slowly for 2½ hr in a slow oven, stirring occasionally.
EGGLESS RICE
1½ qt milk, 1 c brown sugar, 1 tbp butter, ½ tsp nutmeg, 3 tbp
rice.
Wash rice; add milk, sugar, butter; put in earthen baking dish; cook 2
hr; as brown crust forms, stir it into pudding; this should be repeated
about 3 times or until milk seems slightly thickened; before last
stirring add ⅛ tsp salt; serve either hot or cold.
OLD-FASHIONED SUET
1 c finely chopped suet, 2 c flour, 1 c sugar, 1 egg, 1 c sweet
milk, 1 c chopped raisins.
Mix sugar, milk, beaten egg with suet; sift flour and baking powder
together; add to milk mixture; stir well; add floured raisins; steam or
bake 2 hr. This pudding keeps well in cool weather and slices may be
resteamed.
TINY TOT’S DELIGHT
Cut 12 marshmallows in quarters; place in deep earthen dish; cover with
2 c crushed pineapple; place in ice box for 48 hr or until marshmallows
are softened; blending may be hastened by heating pineapple, then pour
over marshmallows; set on ice; serve with sponge cake.
YUM YUM PUDDING
1 c cooked cereal (left-over), ½ c syrup, 2 eggs, ½ c milk, ½ c
raisins.
Mix cereal, syrup, milk, raisins together; cook in db 10 min; cool; add
beaten eggs; place in buttered baking dish; bake 30 min; serve with
cream.
VANILLA BLANC MANGE
⅓ c sugar, 3 tbp flour, ⅛ tsp salt, 3 tbp corn starch, 2 egg
yolks, 2 egg whites, 3 c scalded milk, 1 tsp vanilla.
Mix sugar, corn starch, flour, salt together; add milk; mix well; cook
in db until thick, stirring constantly; cover; cook 15 min longer;
remove from fire; stir in beaten egg yolks; cook 2 min longer, stirring
constantly; add vanilla; fold in stiffly beaten egg whites; pour into
large wet mold or individual moulds; chill; serve with fresh fruit or
chocolate sauce.
STRAWBERRY WHIP
1 egg white unbeaten, ⅔ c sugar, 1 c uncrushed berries.
Put all in bowl; beat until mixture will hold its shape; chill; serve
in individual glasses; garnish each with a whole berry.
FRUIT DELIGHT
1 can pineapple, 2 oranges, ¼ lb marshmallows, ½ pt cream.
Cut fruit and marshmallows in small pieces; mix with cream; chill for 2
hr. Cream can be whipped if desired.
PINEAPPLE WHIP
1 c heavy cream, 1 tsp sugar, 8 maraschino cherries, 3 slices
pineapple, 6 marshmallows, chopped nuts.
Whip cream; add marshmallows cut in small pieces; let stand 1 hr or
more; just before serving add fruit; sprinkle chopped nuts over top of
each dish. Vanilla may be added if desired.
HEAVENLY DESSERT
1 can pineapple, cut fine, 1 c nut meats, cut fine, 1½ pt cream,
2 tsp sugar, 1 lb marshmallows, cut fine.
Mix pineapple, nuts, sugar and marshmallows together; add cream whipped
(may be added not whipped); chill well.
CHOCOLATE MOLDS
2 c scalded milk, 5 tbp corn starch, ½ c sugar, ¼ tsp salt, ⅓ c
cold milk, 1½ sq chocolate (or 2½ tbp cocoa), 3 tbp hot water, 3
egg whites, 1 tsp vanilla.
Mix corn starch, sugar, salt and cold milk together; pour into scalded
milk slowly, stirring constantly; cook in db 10 min; add melted
chocolate, hot water; stir well; add stiffly beaten egg whites when
mixture is cool; pour into molds; chill; serve with cream.
EGG PARODY
Put an inch slice of pound cake on an individual plate; place ½ of
canned peach, hollow side down on center of cake; put whipped cream
around peach to resemble white of egg; serve at once. Very pretty
dessert.
BREAD PUDDING
2 eggs, 1½ c bread crumbs, 3 c scalded milk, 1 tbp butter, ⅔ c
sugar, ¼ tsp salt, ½ tsp vanilla.
Let bread crumbs soak in milk; add beaten eggs, butter, sugar, salt;
mix well; add vanilla; pour into greased baking dish; bake in moderate
oven 40 min.
MERINGUE JELLY
Follow recipe for Bread Pudding, but only use yolks of eggs; when
pudding is cooked, spread over top some currant or raspberry jelly;
on top of that the stiffly beaten whites of eggs; return to oven and
lightly brown top of meringue; this is a pretty pudding baked and
served in a pyrex dish.
CHOCOLATE BREAD
Follow recipe for Bread Pudding; add 3 sq melted unsweetened chocolate
or ⅓ c cocoa mixed to smooth paste with little hot water.
DATE BREAD PUDDING
Follow recipe for Bread Pudding; add ¼ c raisins, dates or cocoanut.
BAKED CUSTARD
1 qt milk, 4 eggs, ⅔ c sugar, ½ tsp nutmeg, ¼ tsp salt.
Scald milk; beat eggs slightly; add sugar, salt; stir constantly while
adding gradually hot milk; cook in either of the following ways:
=Soft Custard=: Return mixture to db; stir constantly until mixture
thickens; a custard is done when mixture coats spoon (more easily
distinguished with a wooden spoon); pour immediately into a cold bowl,
or heat of metal may cause continued cooking and curdling if a small
amount is being made; flavor with vanilla.
=Baked Custard=: Pour mixture into greased custard cups or baking dish;
sprinkle with nutmeg; set in pan of hot water; bake in slow oven until
firm; if a sharp-pointed knife is inserted in custard and comes out
clean custard is done.
COTTAGE PUDDING
¼ c butter or other fat, ¾ c sugar, 2 eggs, 2¼ c flour, 3 tsp bp,
¼ tsp salt, 1 c milk, 1 tsp vanilla.