RECIPES TRIED AND TRUE
PRUNE WHIP
Stew one pound of prunes as usual and when cold, remove the pits. Butter a pudding dish, beat the whites of two eggs, add to them one-half teaspoonful baking powder and mix with the prunes. Bake in oven till light brown and serve warm with whipped cream.
RICE PUDDING
Put into a pudding dish one quart milk, two large kitchen spoonsful of rice, one cup sugar, one handful of raisins, and mix well together. Bake until rice is soft, stirring often, about three fourths of an hour. It should be soft and creamy when served cold.
ROLY POLY
Make a dough of either plain pie crust or biscuit dough; roll one-half-inch thick. Spread with chopped apples, raisins, sugar, cinnamon or jam and roll. Spread butter over all, add two cups of cold water in pan, bake in hot oven, basting often with sauce in the pan, until done. Serve hot.
RYE BREAD PUDDING
- ½ cup rye bread crumbs,
- 4 eggs,
- ½ cup sugar,
- ½ teaspoon cinnamon,
- Pinch of cloves and allspice,
- Rind of ½ lemon,
- ¼ lb. chopped almonds.
Dry crumbs in oven; beat yolks very light with sugar; add cloves, allspice, cinnamon, lemon and almonds. Moisten crumbs with whiskey and add to mixture. Add stiffly beaten whites. Put in mold, and boil three hours. Serve with whiskey sauce.
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