The Globe-republican. [volume] (Dodge City, Kan.) 1889-1910, 1909-10-07
FOR THE COOK B0c1
RECIPES THAT FAREWELL WoRTi3
PRESERVING.
corneIIa c. Bedford, Former Principal
Of the New York Cooking School,
Originated and Recon- ]
nends Them.

Belle Pudding - Take some stab
bread, remove all crust and REDUCE
the white portion to fine light crumbA
Butter the right number Of cups or in
dividusl molds. put In the bottom a
each candied cherry or slice q
some home fruit such as canned ~
preserved peaches drained and madD
quite dry, then, lightly filled with
crumbs. Having measured to see how,
much liquid would be needed, ALLOW
for each cupful Of milk two we'll
beaten eggs, one tablespoonful and
4 half Of sugar. q pinch id salt and q
Tablespoonful Of vanilla. Beat eggsI
and angar and add the scalding hotI
milk. Basic this slowly over the
crumbs In the molds until all is used. /
Stand tie mods In a pan Of hot wategs
and bake in q moderate oven until SCI
in the center. Turn out on saucerD
and pour around each. just befofDs
sending to the table. any nice sauce
or heat the juice Of canned fruit AID
thicken very slightly with cornstarcn.
The nsxt tine dissolve . haaping
teaspoonfui Of cocoa in each cupful d,
milk and you will have chocolate puA-
dings. Tho third time mix with tn
bread some ground spice In the pea-
portion Of one teaspoonful Of cinn&
mon, Z Aalf-teaspoonful of nutmeg am
easquarter eaSh Of cloves and a..
Bpies: this entiaes Il to be called
spice pudding.
Cherry Bread - Cut stale bread y
thin slices as1 thicikly butter eac1.
Opea . quart can Of cherries, diiuaD
the syrup with an equal amoant a
boiling water. heat to the bOiliqn
poinA add the cherries and one tear
spoonful Of corn starch wet in cola
water. Stir and boil for three miA-
utcs. Put two slices Of the breaA
side BY side % q dish and pour over
them . part Of the hot syrup and frufA
Add two more slices and more Of tho
fruit, then two more with the remaind-
Or. Oct oil aside until very cold. Juds
before serving cover top and sie4e
with msringue and serve with PLAN,
cream. -
T. Queenie - Nile I cold raw, OUT
tard with thrss sggs. two tabiesps6
fuis Of sugar ind q pinch Of salt tor
each pint Of milk. Cut thick slices Of
stale bread and trim to an even sizel
Spread on a nat pan and haste oyer,
them as much Of the raw custard an
they will soak up. When perfectly
soft all through, heat a spoonful OF
butter in the frying pan, and in ID
fry as many slices at time 40 can
be accommodated withiut crowding.
Brown quickly, turn and brown ON
the other side. When done, pile very
evenly on huttered dish, spreading
each slice with a thick layer Of mar
malade. When all are done cover top
and sides with thick layer of me,
ringue. Sprinkle literally with pow-
dered sugar and place in a moderated
oven until lightly eolored.
Simple Fruit Pudding - Two cup
iuls of crumbled stale bread. two Oh
crumbled stale cake, mixed together.l
Pour over one cupful Of milk and Leu
stand an hour to soak. Add half
:upful Of melted butter, a half-cupfdl
,f molasses, three-quarters Of cup.
'ul each Of seeded raisins and chopped
,itron, Q Tablespoonful Of cinAsanopt
/ quarter Of q teaspoonful eech a
cloves, allspice. mace and salt ono
.easpoonful OF soda dissolved m
Of cold water. Mta wen!
urn into . buttered mold and steam
or three houSs. Serve with . harA
,auce beaten until very creamy and
favored with vanilla. I