RECIPES TRIED AND TRUE
MACAROON SOUFFLE
- 1 dozen macaroons,
- 1 cup milk,
- 3 eggs.
Scald macaroons in milk. Pour over beaten yolks and cook in double boiler until slightly thick. Fold in whites beaten stiff and bake in buttered mold set in a pan of hot water for about twenty minutes. Turn from mold, sprinkle top with fresh fruit and surround with whipped cream.
MOCK PLUM PUDDING OR SUET PUDDING
- 1 lb. chopped veal suet,
- ¾ cup molasses,
- ½ cup sugar,
- 2 cups milk,
- 3 cups flour,
- 1½ cups chopped raisins,
- 1½ cups currants,
- 2 beaten eggs,
- ½ teaspoon cinnamon, cloves and nutmeg,
- 1 dozen almonds chopped,
- 1 tablespoon whiskey,
- 1 teaspoon baking soda,
- ¼ cup milk.
Mix all ingredients in large bowl, add baking soda dissolved in warm milk. Put in either form or tin pail and boil vessel five to six hours in large vessel. Best prepared a few weeks before using when it can be boiled three hours and when ready to use three hours more.
MOCK APPLE STRUDDLE
Grease pudding dish. Spread layer toasted corn flakes. Sprinkle with plenty of sugar and flakes of butter. Then add a layer of sliced apples, sprinkle with sugar, butter, cinnamon and raisins. Continue to alternate, having corn flakes on top. Bake about one hour.
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