Page:Eggless recipe book for cakes, cookies, muffins, and desserts.djvu/18

 No. 1. LEMON PUDDING

Mix all together into a dough and cover pudding dish into which a sauce has been placed made as follows: the grated rind and juice of one lemon, one cup sugar, 2½ cups water; bake ¾ of an hour.

No. 12. COTTAGE PUDDING

2 teaspoons baking powder

Cream butter and sugar; add milk and then stir in the flour into which the baking powder has been thoroughly sifted; pour into flat pan and bake 30 minutes.

No. 13. NORWEGIAN PUDDING

One quart stewed prunes, seeded; sweeten to suit the taste; add 1 teaspoon cinnamon, juice of one lemon and a handful of chopped nuts; mix well, put on the fire and stir in enough cornstarch dissolved in a little water to make the pudding so that it will drop from a spoon; put in molds, set on ice till hard, and serve with cream.

No. 14. RENNET PUDDING

To 1 quart of milk warmed a little, add 1½ tablespoons of rennet; stir carefully and let stand in a cool place for 3 hours; serve from the same dish with a little sugar and wine over it, or with sweetened cream flavored with vanilla.

No. 15. CORNSTARCH PUDDING

Flavor with vanilla, lemon or chocolate; put milk in a double boiler; add sugar and salt; when hot stir in the cornstarch dissolved in a little water; stir constantly until mixture thickens and cook 15 or 20 minutes; put into molds and chill; serve with cream.

No. 16. RICE TUTTI FRUTTI

1 tablespoon preserved ginger

Soak gelatine in little cold water for ten minutes; heat ¼ cup of the cream—not whipped—with the sugar, and when hot add gelatine and stir till dissolved; when cold add the rice, figs, flavoring, ginger and rest of cream whipped; mold. 17