The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1913-11-14
FOR NURSERY EATING
DELICIOUS PUDDlNGs SUITED TO
THE SMALL PEOPLE.
Grownups Also Will Enjoy These
Recipes, Which Are OF the Best
Lemon Rice Compound Espe-
cialIy Recommended.

Delicious Indian Pudding-Three
cups of boiling water Tin spider), one
cup of meal added slowly, stirring and
cooking we'll; put same into pudding
dish and add one cup of molasses, two
eggs we'll beaten, half cup OF brown
sugar, pinch of ginger, salt to suit
taste and one quart of milk, and after
cooking some time add another pint OF
milk, and be sure not to stir, bake all
day at back of oven. This has been
served at church suppers, clambakes
and even banquets. Will come out OF
oven a deep red and rich with jelly.
Served with cream is delicious, but
eaten plain suits me.
Mothers Gingerbread Pudding-One
cup of sweet milk, half a cup of mo-
lasses, half a cup of seedless ra1slns,
chopped fine, half a cup of butter or
suet Gf the latter chop fine), half a
teaspoon ground Glove, nutmeg and
cinnamon, one teaspoon of soda dis
solved in a little water; mix stuff as
pancakes and pour into covered pals;
steam two and one-half hours. 10 be
eaten with sour sauce.
Lemon Pudding-Soak for one-half
hour pint of bread crumbs In one
quart of milk, then add the grated
rinds of two lemons, one cup of sugar,
yolks of two eggs and pinch of salt
and tablespoon of butter. Bake until
done and cool just little, and frost
with the whites of two eggs beaten to
a stiff froth first, then add one cup OF
sugar and juice of one lemon. Beat
all together Spread on pudding, set
in oven and brown just little.
Delicious Orange Pudding-Pare and
slice five oranges, lay in deep dish
and sprinkle with one-half cup granu-
lated sugar, let stand two hours.
Make a custard of one pint of sweet
milk, yolks of two eggs, two table
spoons of corn starch. Stir custard to
make it smooth When cool pour over
the oranges. Beat the whites to a
stiff froth, add two tablespoons Of
powdered or granulated sugar, place
over custard and brown quickly in
oven. Serve hot or cold. 1t is deli
cious either way.
Marshmallow Pudding-One pound
of marshmallows, one can peaches,
chopped and mixed together with one
pint of whipped cream. This makes
a delicious pudding. Try it.
Lemon Rice Pudding-One cup Of
boiled rice, one pint of milk, grated
rind of a lemon, butter size of an egg,
yolks of three eggs. Bake 20 minutes.
frost with the whites of the eggs beat
en- with one-half pound of granulated
sugar and juice of the lemon just after
taking from the oven; return and
brown lightly in a moderate oven.
Very nice.
Queen Charlotte Pudding-One pint
of bread crumbs, one quart of milk,
one cup of sugar, yolks of four eggs,
butter size of walnut Bake half
an hour. Take out of the oven and
cbver with currant jelly. Beat whites
of four eggs, one cup of sugar, juice Of
one lemon, spread over the jelly and
brown in the oven. Very nice.
Corn Starch Pudding-One pint of
milk, heated to boiling, stir in white
of one egg, half cup sugar, three
even tablespoons corn starch, tea
spoon vanilla and a little milk mixed
together; boil until it thickens. Pour
into small molds. Serve cold with
following sauce: Into one cup boil
ing milk stir one level teaspoon corn
starch, yolk of one egg, quarter of a
cup of sugar, teaspoon cocoa and a
little cold milk mixed together. Let
cook five minutes. Delicious.