RECIPES TRIED AND TRUE
BLUEBERRY PUDDING
- ⅓ cupful Crisco,
- ½ cupful sugar,
- 2 egg yolks,
- 5 teaspoonfuls baking powder,
- 2½ cupfuls wheat flour,
- ½ teaspoonful salt,
- ½ cupful milk,
- 2 eggs whites,
- 1 cupful blueberries.
- Use level measurements
Cream the Crisco; beat in the sugar and yolks; add the flour with the baking powder and salt, alternately, with the milk; beat in the whites and berries. Steam in a mold one hour and a half. Serve hot with blueberries stewed with a little sugar.
BREAD PUDDING
- 2 eggs,
- ½ cup sugar,
- 1 quart scalded milk,
- ¼ teaspoon salt,
- ¼ teaspoon cinnamon,
- 2 cups bread crumbs,
- 1 cup raisins.
Beat eggs, sugar and add milk ; add salt and cinnamon. Butter dish. Turn in bread crumbs and raisins. Pour milk over this. Bake about one hour. If desired, 10 minutes before finished, a layer of jelly may be spread, with the whites of eggs beaten with a little sugar as a meringue, then browned.
CHOCOLATE NUT PUDDING
- 1 cup chopped nuts,
- 1 cup soft bread crumbs,
- 2 cups scalded milk,
- 2 squares grated chocolate,
- ½ teaspoon salt,
- 2 eggs,
- 1 lemon, juice and rind,
Mix altogether and bake ½ hour. Serve with whipped cream.
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