The review. [volume] (High Point, N.C.) 1908-19??, 1914-04-16
FOR NURSERY EATING
DELICIOUS PUDDINGs SUITED TO
THE SMALL PEOPLE.
Grownups Also Will Enjoy These
Recipes, Which Are OF the Best
Lemon Rice Compound Espe-
ciaIIy Recommended.

Delicious Indian Pudding-Three
cups of boiling water Tin splder)' one
cup of meal added slowly, stirring ana
cooking we'll; put same into PUDDING
dish and add one cup of molasses, Two
eggs well beaten, half a cup OF Drown
sugar, pinch of ginger, salt TO sui
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 mas oeen
served at church suppers, clamDakes
and even banuuets. Will come out Oh
oven a deep red and rich with jelly
Served with cream is delicious, but
eaten plain suits me.
Mothers Gingerbread Pudd1ng-One
cup of sweet milk, half cup or mo-
lasses, half a cup of seedless ralslnss
chopped fine, half cup of butter or
suet (if the latter chop ine), half
teaspoon ground Glove, nutmeg ana
cinnamon, one teaspoon OF SODA ols-
solved in little water: mix stuH as
pancakes and pour into covered pals;
steam two and one-half hours. 10 De
eaten with sour sauce.
Lemon Pudding-Soak for one-nall
hour a pint of bread crumbs In one
quart of milk, then add the grated
rinds of two lemons, one cup or sugar,
'yolks of two eggs and pinch or 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, yoIks of two eggs, two table
spoons of corn starch. Stir custard &c
make it smooth When cool pour over
the oranges. Beat the whites to
stiff froth, add two tablespoons OF
powdered or granulated sugar, place
over custard and brown quickly II
oven. Serve hot or cold. 1t is deli
cious either way.
Marshmallow Pudding-One pounC
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 o
boiled rice, one pint. of milk, gratet
rind of lemon, butter size of an egg
yolks of three eggs. Bake 20 minutes
frost with the whites of the eggs beat
on with one-half hound of granulateI
sugar and juice of the lemon just afte
taking from the oven; return an
brown lightly in a moderate over
Very nice.
Queen Charlotte Pudding-One pin
of bread crumbs, one quart Of milf
one cup of sugar, yolks of four egg:
butter size of a walnut. Bake hal
an hour. Take out of the oven an
cover with currant jelly. Beat white
of four eggs, one cup of sugar, juice {
one lemon, spread over the jelly an
brown in the oven. Very nice.
Corn Starch Pudding-One pint
milk, heated to boiling, stir in whit
of one egg, half cup sugar, thre
even tablespoons corn starch, te
spoon vanilla and a little milk mike
together; boil until it thickens. POI
into small molds. Serve cold wit
following sauce: Into one cup boz
ing milk stir one level teaspoon Col
starch, yolk of one egg, quarter of
cup of sugar, teaspoon cocoa and
little cold milk mixed together. l.
cook five minutes. Delicious.