NATIONAL GROCERY GO

PUDDINGS 105

Simple Plum Pudding.

Take 5 slices of white bread, soak in milk, squeeze out. Then take 1 cup of mixed chopped raisins, almonds and citron, 1 cup brown sugar, 3 eggs, the whites beaten separately (which add last) ; 1 large teaspoon yeast powder, pinch salt. Boil in pudding form about iy2 hours, greasing form well. Serve with lemon sauce.

MRS. J. KOLEMAN. Plum Pudding.

Half pound raisins, y2 pound currants, % pound citron, y2 pound sugar, y2 pound bread crumbs, y2 pound suet, % ounce powdered almonds, 2 apples chopped, grated rind of lemon. Prepare fruit day before. Pour wineglass brandy over it. Next day add suet, bread crumbs, salt, cloves, 4 eggs. Mix well. Butter mold and boil from 3 to 4 hours. MRS. A. E. WILZIN.

Old English Plum Pudding. Suet chopped fine, 6 ounces; Malaga raisins, stoned, 6 ounces; currants, nicely washed and picked, 8 ounces; bread crumbs, 3 ounces; flour, 3 ounces; eggs, 3; sixth of a nutmeg, small blade of mace, same quantity of cinnamon pounded as fine as possible, y2 teaspoon of salt, y2 a pint of milk, or rather less; sugar, 4 ounces, to which may be added candied lemon, 1 ounce; citron, y2 ounce. Beat the eggs and spices well together, mix the milk with them by degrees, then the rest of the ingredients. Dip a fine close linen cloth into boiling water and put it in a hair sieve. Flour it a little, pour in the mixture, and tie it up close. Put it into a saucepan containing 6 quarts of boiling water. Keep a kettle of boiling water alongside of it, and fill up your pot as it wastes. Be sure to keep it boiling 6 hours at least.

MRS. HENRY GRUNBAUM.

Bread Pudding.

Soak 2y2 teacups of bread crumbs or stale cake in a quart of sweet milk for half an hour. Then mash fine. Beat me yolks of 4 eggs with a scant cup of granulated sugar. Add the grated peel of a lemon, 1 teaspoon of grated nutmeg and the beaten whites.

MRS. FRANK LOEB.

Bread Pudding No. 2.

Four slices stale bread soaked in water and squeezed dry, 1 cup sugar stirred with yolks of 3 eggs, 1 teaspoon cinnamon, y2 teaspoon cloves, % teaspoon allspice, y2 cup currants and y2 cup citron, y2 cup chopped raisins, pinch of nutmeg, 1 teaspoon baking powder. Last add stale bread and whites of eggs. Steam 2y2 hours.

MRS. A. KAUFMAN.

Bread Pudding No. 3.

One cup chopped suet, 2 cups bread crumbs, 2 cups stoned dates, 1 cup sugar, 3 eggs, 2 teaspoons baking powder, 1 teaspoon nutmeg cloves, cinnamon, sherry wine enough to mix well. Boil 4 hours. Serve with hard sauce. MRS. A. E. WILZIN.

Keep a case of Independent Beer in the house, and you need never dread an unexpected gmest. It's always ready to be served.

ONE THOUSAND FAVORITE RECIPES

macking Good Syrup

and a rich, creamy maple flavor in your cakes, pies puddings, etc., if you use

Crescent ^lapeline"

2 oz. bottles 35c — enough to make two gallons of the most delicious syrup you've ever tasted. No cooking— no bother —just add granulated sugar and hot water. Cool and serve

It's THE Flavoring of To Day

Ask Your Grocer

MADE IN SEATTLE

Pacific Coast Biscuit Co,

MERCHANTS PRINTING CO.. INC., SEATTLE

PUDDING SAUCES 107

Pudding Sauces

For sauces use brown or powdered sugar. For sauces, do not boil after butter is added.

Wine, brandy, grape juice or any fresh or bottled fruit juice can be used to flavor sauces.

Hard Sauce. One cup sugar, quarter cup butter, creamed together until white and foamy. Add whites of 2 eggs beaten to a froth, and one-third of a wine glass of brandy. MRS. S. ARONSON.

Jelly Sauce. Half glass jelly dissolved in half glass hot water, sugar to taste, juice of half lemon, a little rose water, half a teaspoon corn starch dis- solved in cold water. Boil a few minutes and then strain and let cool.

MRS. S. ARONSON. Chandeau Sauce. Take a cup of white wine and about half a cup of water and set it over the fire in a double kettle. That is, set the vessel that contains the wine in another vessel to prevent burning. Add grated peel of a lemon and a teaspoonful of potato flour wet with cold water; add yelks of 4 eggs and stir constantly until so thick that it coats the spoon. Serve immediately or it will get thin again.

Jelly Sauce. One glass jelly dissolved in one cup hot water, put in saucepan and thicken with one teaspoon corn starch dissolved in little cold water. Add juice of one lemon and sugar as needed, also any desired extract to flavor. MRS. S. ARONSON.

Strawberry Sauce. One cup sugar and one-third cup butter creamed, whites of two eggs beaten, and one cup ripe crushed strawberries.

MRS. S. ARONSON. Vanilla Sauce. Two cups boiling milk, iy2 teaspoons corn starch dissolved in cold milk and added to milk; mix yolks of 2 eggs with half cup sugar, add little salt and vanilla to taste. Add all to boiling milk, stirring until it comes to the boiling point. Remove from fire, and when cool add the well-beaten whites of 2 eggs. MRS. S. ARONSON.

Vanilla Sauce No. 2.

Two cups of milk, 4 eggs, iy2 tablespoonfuls of sugar, a pinch of salt, 3 drops of vanilla extract, quarter of a teaspoon of corn starch. Beat all together, boil like white wine sauce.

MRS. S. FRAUENTHAL.

For your next party g-et some appropriate favors from Haynes, 813 Second Ave.

ONE THOUSAND FAVORITE RECIPES

Chocolate Sauce. Melt one cake Baker's chocolate over tea kettle, add to it half cup sugar, half cup milk, piece of butter size of a walnut, a little vanilla; boil all together few minutes. Then add small glass of brandy.

MRS. S. ARONSON.

White Wine Sauce. One and a half cups of wine, three tablespoonfuls of sugar, the yolks of five eggs; use a double boiler. Beat wine, eggs and sugar to- gether, then put into boiler, stirring constantly until it thickens.

MRS. S. FRAUENTHAL.

Wine Sauce. Take a cupful of white wine, half a cup of water, a few slices of lemon, a little cinnamon and sweeten to taste and boil. Then wet a teaspoonful of corn starch or potato flour and add, stirring constantly. Beat up the yolks of four eggs and add the boiling wine gradually to the beaten egg. Return to the kettle, stirring constantly, then add part of the beaten whites of the eggs, and put the remainder on top of the sauce, sweetening the whites also.

MRS. E. L. ALLENBERG.

Pineapple Sauce. One cup grated pineapple (canned), liquor from one-pint bottle of Maraschino cherries. Put on to boil with two tablespoons water; add a little sugar if desired and one teaspoon corn starch dissolved in two tablespoons cold water. Boil a couple of minutes and let cool.

MRS. S. ARONSOX.

.LIHIlljL VEGETABLES NATIONAL GROCERY CO.

The quicker puff paste is made the lighter. The shortening should be ice cold, and the water ice water. The hands should be cool, and the pastry board of hardwood or marble. If puff paste is allowed to stand in ice-box 24 hours the quality will be improved. A brisk oven is needed for all pastry. If a piece of white paper be left in an oven for five minutes its color will show the temperature of the oven. Wash over the top of pie crust with a glaze made of milk and sugar. In making fruit pies, where the fruit is very juicy, a little flour will help absorb some of the juice. A little of the white of an egg brushed over the lower crust will prevent the crust from becom- ing soggy. Do not sprinkle with sugar until fruit is placed in the crust, as sugar sets the juices free. Make air-holes in all top crusts, so that the air may escape. Meringues for the top of pies are made in the proportion of a tablespoonful of sugar to the white of 1 egg. Never fill pies until just before putting them in oven. Before putting on top crust wet the rim of the lower, so that the pie will not burst. Remove pies at once from the tins, or they will become soggy. A few white bread crumbs sprinkled on the crust of cheese and fruit pies prevent the juices running out.

Puff Paste.

One cupful butter well worked out with a knife, so that all water is eliminated. Prepare butter the day before it is to be used, and put on ice; 1 cup flour mixed with a little water to a consistency that it can be rolled out. Place the whole piece of butter in the center, fold the dough over it and roll out three times. It is then put on ice for 20 minutes, rolled out twice again, and then cut out with two cutters, one without and one with a hole, the open space to be filled with oysters, sweetbreads and mushrooms or jelly. Bake in a moderate oven before filling. MRS. A. COBLENTZ.

Apple Custard Pie.

Slice apples thin, half fill your plates, and pour over them a cus- tard-made of 4 eggs and 2 cupfuls of milk, sweetened to taste.

Apple Tart.

Prepare an ordinary pie crust. Then stew apples like sauce. When cooked beat in the yolks of 2 eggs, y2 cupful sugar and cinna- mon to taste. When cold add the white of eggs beaten stiff; pour in crust. Whip a cupful of whipping cream real stiff, then grate some cheese in cream and spread on apple filling in crust. , MRS. H. W. FRIEDLANDER.

Fine for flavoring- cakes and pies — Mapleine. 2 oz. bottle, 35c.

ONE THOUSAND FAVORITE RECIPES

Fancy Apple Pie.

One cupful strained stewed apples, 1 cupful sugar, 1 cupful milk, 14 cupful butter, 2 eggs well beaten, nutmeg. Bake with under crust only.

Apple Pie. Line deep pie pan with rich puff paste, fill with sliced apples, strew with sugar, cinnamon, juice of y2 lemon, bits of butter. Cover with crust and wet top with 2 tablespoonfuls milk. Then shake sugar over. Bake in rather a slow oven about 45 minutes.

MRS. S. ARONSON. Banana Pie. One cupful milk, y2 cupful sugar, yolks of 2 eggs, 1 teaspoonful cornstarch. Boil till thick. Flavor with vanilla. Slice 2 bananas on the baked crust and pour the custard on top. Beat the whites stiff and add 2 tablespoonfuls of sugar. Spread on top and brown.

IONA BARASH. Chocolate Pie. Bake under crust. Take \y2 cupfuls milk, boil and thicken with iy2 teaspoonfuls cornstarch dissolved in cold milk, 1-3 cupful choco- late, small piece of butter, yolks of 3 eggs beaten with 14 cupful of sugar. Let come to a boil and put into crust. Beat whites of 3 eggs very stiff with 3 tablespoonfuls sugar and vanilla flavor. Put on pie and brown slightly in oven. MRS. S. ARONSON.

Cake Pie. Line a deep pie pan with rich puff paste, spread thickly with any kind of jam, pour over a sponge cake batter and bake in moderately hot oven. Make white icing. MRS. S. ARONSON.

Cherry Pie.

Line pie plate with rich pie crust. Fill half full with ripe stoned cherries, sprinkle y2 cupful sugar, a tablespoonful sifted flour and dot bits of butter over that. Cover with upper crust and bake.

MRS. E. MORGENSTERN.

Cheese Pie.

Crust — Cream y2 cupful sugar, iy2 tablespoonfuls butter, add 1 egg, % teaspoonful baking powder, flavoring, mix firm enough to roll. Pie — Take 1 pound cottage cheese, cream through sieve, add 1 cupful sugar, 1 tablespoonful flour, yolks of 4 eggs, y2 pint cream (whipping cream), not beaten, and the stiffly beaten whites last, and vanilla. Bake about an hour. MRS. SAM BROWN.

Custard Pie.

Line pan with rich crust. Mix 3 eggs well beaten with 1 pint milk, little salt, sugar, vanilla and nutmeg to taste, and pour over crust. Moderate oven. MRS. S. ARONSON.

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