RECIPES TRIED AND TRUE
PINEAPPLE PUDDING
- 3 cups milk,
- 1 can sliced pineapple,
- 1 cup sugar,
- 1 teaspoon butter,
- ½ cup cornstarch,
- ½ teaspoon salt,
- ½ cup water,
- Juice of ½ lemon,
- 3 eggs.
Heat milk with syrup. Mix sugar, cornstarch, salt, water and add to milk; cook until thick. Add butter, lemon, half of pineapple cut in cubes. Fold in beaten whites and turn into mold. May be served with whipped cream or other half of pineapple. Eight portions.
RICE WITH APPLES
Pare, core and cut in eighths two apples or equal amount of pineapple. Steam apples until soft; steam ½ cup rice, add well beaten yolks of three eggs, ½ cup sugar and apples. Fold in stiffly beaten whites and bake thirty minutes in well buttered dish. Serve with cream.
ROTHE GRUTZE
Boil two boxes of raspberries to one of currants. Then strain through cheese cloth. Boil five minutes with one and one-half cups sugar and thicken with two large kitchen spoons cornstarch moistened with cold water, stirring gradually till thick. Pour in mould.
STRAWBERRY AND RASPBERRY MOUSSE
Mash one box of strawberries or two of raspberries with two cups of sugar, cook five minutes and let stand for one hour. Beat two bottles cream, add to berries (strain raspberries) and when well blended, put in mold or freezer, pack with four parts of ice to one of salt and let stand four hours.
58
