Mrs. Wilson's Cook Book Part 44

Now add

One-half cup of sugar, One-half cup of cocoanut, One-half cup of finely chopped nuts.

Beat to thoroughly mix and then pour into sherbet cups. Chill and top with one tablespoon of whipped cream or fruit whip.

RASPBERRY FRUIT BETTY

Cook one box of raspberries with

One-half cup of water, One-half cup of sugar,

Rub through the sieve to remove the seeds and then measure. Now place one and one-half cups of raspberry puree in a mixing bowl and add

One and one-half cups of fine bread crumbs, One-half cup of flour, Two teaspoons of baking powder, One-half teaspoon of salt, One-half cup of brown sugar, One-half teaspoon of cinnamon, Two tablespoons of melted shortening, Yolk of one egg.

Beat to mix and then pour into well-greased pudding dish and bake in a moderate oven for thirty minutes. Serve with fruit sauce made from

White of one egg, One-half gla.s.s of jelly.

Beat until this mixture holds its shape. Pour over the fruit whip and a little of the leftover raspberry puree.

RASPBERRY CRUMB PUDDING

Scald two cups of milk and then pour into a bowl and add:

Two tablespoons of shortening, Three-quarters cup of sugar, One cup of bread crumbs, One-half teaspoon of salt.

Beat to mix and then cool and add

One cup of flour, One egg, One tablespoon of baking powder, One and one-half cups of prepared raspberries.

Beat to mix and then pour into a pudding dish and bake for forty minutes in a slow oven. Serve either hot or cold with raspberry fruit sauce.

CHERRY CUSTARD

Stone one-half pound of cherries and then place in a saucepan and add

One cup of sugar, One-half cup of water.

Cook slowly until the fruit is tender and then measure and place

Two cups of the prepared cherries, One cup of milk, Three eggs,

in a bowl and beat to thoroughly mix. Pour into custard cups and then set in a pan of warm water and bake in a moderate oven until firm in the center.

b.u.t.tERMILK BAG PUDDING

Use a pudding cloth to cook this pudding. Wash the cloth in warm water and then rub with shortening and dust with flour. Now place in the mixing bowl

One cup of b.u.t.termilk, Two level teaspoons of baking soda, One-half cup of sirup, One cup of brown sugar, Three-quarters cup of finely chopped suet, Three cups of flour, One teaspoon of ginger, Two teaspoons of cinnamon, One-half teaspoon of nutmeg, One cup of seeded raisins, or well-cleansed fresh fruit.

Mix thoroughly, and then tie in the prepared cloth and allow room in it for the pudding to swell. Plunge into boiling water and boil for one and one-quarter hours. Serve with sweetened cream sauce or fruit custard sauce.

VANILLA PUDDING

Three-quarters cup of sugar, One egg,

Cream well and then add

Four tablespoons of shortening, One cup of flour, One cup of bread crumbs, One teaspoon of salt, One tablespoon of baking powder, One cup of milk.

Mix thoroughly and then pour in well-greased mould and boil for one and one-quarter hours or bake for forty-five minutes in a moderate oven. Serve with cream sauce.

BANANA RICE PUDDING

Wash one-quarter cup of rice well and then cook until soft and the water is absorbed in the rice, in one and one-quarter cups of water.

Now place in a mixing bowl

Two and one-half cups of milk, Two eggs, Three-quarters cup of sugar.

Peel and rub two bananas through a sieve and then beat to mix. Add the rice and then turn into a baking dish and dust with one-half teaspoon of cinnamon. Break into bits one teaspoon of b.u.t.ter and then bake in a slow oven for thirty minutes.

RASPBERRY CUP CUSTARD

Wash and drain one box of raspberries. Place in a saucepan and add

One pint of water, One cup of sugar.

Bring to a boil and cook until the berries are soft. Rub through a fine sieve. Cool. Now place three eggs in a mixing bowl and add the raspberries and beat the mixture to thoroughly blend. Pour into custard cups and set the cups in a pan containing water. Bake in a slow oven until firm in the centre.

CHOCOLATE CORN STARCH PUDDING

Two cups of milk, One-half cup of cocoa, One-fourth cup of cornstarch.

Dissolve the starch in the milk and then bring to a boil and cook slowly for five minutes. Now add

One-half cup of sugar, One-half teaspoon of vanilla, One-half teaspoon of cinnamon.

Beat well and then pour into custard cups that have been rinsed in cold water to mould.