Page:Eggless recipe book for cakes, cookies, muffins, and desserts.djvu/19

 No. 17. LEFTOVER PUDDING

Crumble the biscuits and mix them with the rice and sugar; then add the milk, water, butter melted, raisins and currants; pour into a buttered baking dish and bake until firm and brown; make a sauce as follows: melt ½ cup butter, add ½ cup of sugar, ½ cup milk and ½ teaspoon lemon; bring to a boil and serve.

No. 18. BAVARIAN CREAM

Dissolve 1 package of gelatine, any flavor desired, in 1 pint of boiling water; add ½ cup sugar and let stand until it begins to harden, then fold in 1 pint of whipped cream and turn into a mold and set on ice; serve very cold. No. 19. FRUIT TAPIOCA PUDDING

Take 4 teaspoons of prepared minute tapioca; add to 4 cups of water; put in a double boiler and set on the stove; cook until clear; pour into dish and before it gets solid you may stir in a can of grated pineapple, stewed prunes, chopped, or fresh berries of any kind; strawberries, raspberries, cherries or blackberries; let it set and serve cold with cream.

No. 20. EGGLESS DESSERT

Take a 2-quart mold, butter well, sprinkle a layer of crumbs on the bottom, dot well with butter; next, a layer of apple sauce over which grate nutmeg; repeat, finishing with crumbs and butter and pour over the whole 1 cup of grapejuice; bake in a medium oven 30 minutes.

No. 21. PINEAPPLE DELIGHT

Boil 2 tablespoons of rice in boiling salted water until tender, then drain it; dissolve 1 tablespoon of powdered gelatine in boiling water or canned pineapple juice, add ¾ cup of sugar and the rice; cool slightly and add one cup of chopped pineapple, a pinch of salt and one cup of whipped cream; cool and serve in sherbet glasses; a preserved cherry or strawberry may be placed on the top of each.

No. 22. ORANGE FRITTERS

Make into a batter, then peel 3 or 4 oranges and separate into sections; dip each section into the batter and fry in hot lard; serve with powdered sugar.