Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1909-09-15
FOR THE COOK BOOK
RECIPES THAT ARE WELL WORTH
PRESERVING.
corneIia C. Bedford, Former Principal
of the New York Cooking School,
Originated and Recon-
mends Them.

Belle Pudding Take some stale
bread, remove all crust and reduce
the white portion to fine light crumbs.
Butter the right number of cups or in
dividual molds, put in the bottom of
each candied cherry or slice Of
some home fruit such as canned or
preserved peaches drained and made
quite dry, then lightly filed 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
a half Of sugar, pinch Of salt and a
Tablespoonful of vanilla. Beat eggs
and sugar and add the scalding hot
milk. Basic this slowly over the
crumbs in the molds until all is used.
Stand the molds in pan OF hot water
and bake in a moderate oven until set
in the center. Turn out on saucers
and pour around each, just before
sending to the table, any nice sauce,
or heat the juice of canned fruit and
thicken very slightly with cornstarch.
The next time dissolve a heaping
teaspoonful of cocoa in each cupful OF
milk and you will have chocolate pud-
dings. The third time mix with the
bread some ground spice in the pro-
portion of one teaspoonful of CHINA
mon, Tablespoonful of nutmeg and
one-quarter each of cloves and all
spice; this entities it to be called
spice pudding.
Cherry Bread Cut stale bread in
thin slices and thickly butter each.
Open a quart can of cherries, dilute
the syrup with an equal amount of
boiling water, heat to the boiling
point, add the cherries and one tea
spoonful of corn starch wet in cold
water. Stir and boil for three min
utes. Put two slices of the bread
side by side on a dish and pour over
them part of the hot syrup and fruit.
Add two more slices and more of the
fruit, then two more with the remand
er. Set all aside until very cold. Just
before serving cover top and sides
with a meringue and serve with plain
cream.
Queenie - Make a cold raw Gus
tard with three eggs, two tablespoon
fuls of sugar and pinch of salt for
each pint of milk. Cut thick slices OF
stale bread and trim to an even size.
Spread on a fiat pan and basic over
them as much of the raw custard as
they will soak up. When perfectly
soft all through, heat spoonful or
butter in the frying pan, and in 1t
| fry as many slices at time as can
be accommodated withiut crowding.
Brown quickly, turn and brown on
| the other SIDE When done, pile very
evenly on buttered dish, spreading
each slice with 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 moderate
oven until lightly colored.
Simple Fruit Pudding = Two cup
! fuls of crumbled stale bread, two of
crumbled stale cake, mixed together.
Pour over one cupful of milk and let
stand an hour to soak. Add half
cupful of melted butter, half-cupful
of molasses, three-quarters OF cup
full each of seeded raisins and chopped
citron. a Tablespoonful of cinnamon,
a quarter of a teaspoonful each OF
cloves. allspice, mace and salt, one
teaspoonful of soda dissolved in a
tablespoonful of cold water. Mix well,
turn into a buttered mold and steam
for three hours. Serve with a hard
sauce beaten until very creamy and
favored with vanilla.