1 - 100 , 101 - 200 , 201-300 , 301 - 400

1 - 100 , 101 - 200 , 201-300 , 301 - 400

1 - 100 , 101 - 200 , 201-300 , 301 - 400

Ingredients:
1 cup sugar
2 tbsp. cornstarch
a pinch of salt
1 tbsp. lemon peel
2 cup water
1/4 cup butter
2 tbsp. lemon juice
1/4 tsp. grated nutmeg

Preparation:

1. Combine sugar, cornstarch, pinch of salt in saucepan, stir in water and lemon peel and boil 1 minute. Remove from heat and stir in butter, lemon juice and grated nutmeg.

 

2. Serve with old fashioned bread pudding.

Ingredients:
3/4 c. sugar
2 tsp. cornstarch
1 sm. can evaporated milk
1/2 c. water
2 beaten egg yolks
2 tbsp. lemon juice
1 tsp. lemon rind
1 teaspoon butter

Preparation:

1. Combine sugar and cornstarch. Stir in evaporated milk, water and egg yolks.

 

2. Heat, stirring constantly, on a medium-high heat until the sauce thickens. Stir in butter and cool slightly. Add lemon juice and rind.

Ingredients:
1 quart milk
7 tablespoons sifted Indian meal
1 teaspoon salt
1 tea-cupful molasses
1 tablespoon ginger or sifted cinnamon

Preparation:

1. BAKED INDIAN PUDDING: Scald a quart of milk (skimmed milk will do) and stir in seven table spoonfuls of sifted Indian meal, a tea-spoonful of salt, a tea-cupful of molasses, and a great spoonful of ginger, or sifted cinnamon.
2. Baked three or four hours. If you want whey, you must be sure and pour in a little cold milk, after it is all mixed.

1. BOILED INDIAN PUDDING: Indian pudding should be boiled four or five hours. Sifted Indian meal and warm milk should be stirred together pretty stiff. A little salt, and two or three great spoonfuls of molasses, added; a spoonful of ginger, if you like that spice.
2. Boil it in a tight covered pan, or a very thick cloth; if the water gets in, it will ruin it. Leave plenty of room; for Indian pudding swells very much.
3. The milk with which you mix it should be merely warm; if it be scalding, the pudding will break to pieces.
4. Some people chop sweet suet fine, and warm in the milk; others warm thin slices of sweet apple to be stirred into the pudding. Water will answer instead of milk.

Ingredients:
4 yolks, beaten,
1/2 cup sugar,
2 tablespoons almonds,
blanched and grated,
1/2 lemon juice and rind,
1/4 lb. cold, boiled potato,
grated,
1/4 teaspoon salt,
4 whites of eggs,
beaten stiff

Preparation:

1. Add sugar to the beaten yolks and stir well.

 

2. Add almonds, lemon rind and juice, then the grated potatoes and salt, and lastly the whites of the eggs.

 

3. Place in well greased pudding dish and bake 1/2 hour, setting the dish in a pan half filled with boiling water.

 

4. Serve on platter with wine sauce or chocolate sauce.

Ingredients:
3/4 cup raw rice
7 1/2 cups milk
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg or cinnamon (optional)

Preparation:

1. Wash the rice and drain.

 

2. Scald milk with raw rice. Add sugar, salt and spices.

 

3. Pour into a greased baking dish and bake at 165 C (330 F) for 90 minutes or until the rice is thoroughly done. Stir every 20 minutes.

Ingredients:
1/2 c. sugar
2 tbsp. cocoa
2 tbsp. cornstarch
2 c. milk
1 egg, beaten
2 tbsp. butter
1 tsp. vanilla

Preparation:

1. Mix cornstarch, cocoa and sugar with 6 tbs milk.

 

2. Scald remaining milk.

 

3. Add cornstarch mixture to scalded milk and cook over low heat, stirring constantly, until thickened and smooth. Continue cooking for about 2 minutes. Remove from heat.

 

4. Stir small amount of hot mixture into beaten egg; return to hot mixture; cook and stir 2 minutes more. Remove from heat; blend in butter and vanilla.

Ingredients:
crust
FILLING:
4 eggs
2 cups sugar
1/2 cup butter
1 cup grated chocolate
1 cup cream
1 ts vanilla
MERINGUE:
4 egg whites
4 tb sugar

Preparation:

1. Mix ingredients for filling and cook in saucepan till it begins to thicken.

 

2. Cook crust slightly, fill with the mixture and cook in oven till stiff.

 

3. Cover with meringue.

James E. Clay