Norwich bulletin., 1916-11-11
e RECIPES FOR PUDpINes.

PoILAICH. Seattle, Nov. ?, 1s16 RECIPES FOR PUDDINes. ]! Dear Social Corner Sisters: I am | sending few Pudding recipes: l BaEana Pudding: Peel four bananas, | slice and four them. Beat two eggs
 very light, add one cup fwater and | two cups of flour; beat rapidly for a | full minute; add a half teaspoon of | salt and a tablespoon of melted but | ter, beat another minute and add one l heaping teaspoon of baking powder, | stirring 1t in quickly. Then stir in bananas, carefully, so as not to break the slices. Turn into a buttered mould, 1 place in a steamer over rapidly boiling | water and steam for one and one-half 1 hours. Serve hot with either of fol- 1 lowing sauces: Banana Sauce, No. i: Peel and slice l four large bananas, red ones, if-pos- 1 sible and fully ripe. Mash very smooth | in a bowl, then add slowly one cup or or powdered sugar. beating steadily. l When smooth, add one tablespoon of l thick, sweet cream. Beat it in till l creamy throughout, add second ta- blespoon, beat it in the same way, then
 set in cold place till serving time. | Banana Sauce, No. 2: Boil one cup of
 sugar and one cup of water together until the syrup threads when poured | slowly from the spoon. Have one
 half deIen large. red bananas ready i peeled and sliced thin. Remove the syrup from the fire and add one half
 tea cup of orange juice, one teaspoon of lemon juice and the banana. Beat till the bananas are a pulp and the
 mixture smooth mass. Bring it to
 the scalding point, stir in two we'll
 beaten eggs and serve hot.
 | Date Pudding: Chop half a pound or dates and quarter of a. pound of O Ivy and G. | ing tablespoon of flour to each as an aid in cbopping. Add one-quarter of
 a pound of sugar, one-haf pound of finely grated bread crumbs, a little l one ehaif teacup of water. and two
 beaten eggs. Mix well, pack in a pudding mould. and steam steady for ! four hours and serve hot with Lemon sauce. 1 Fig Pudding: Chop one-half pound
 ounces of suet, dusting each with
 flour to prevent forming paste, six ounces brown sugar. three-quarters of
 a pound of bread crumbs, one teacup
 Of milk. one beaten egg. a teaspoon of
 salt, and little nutmeg. Mix we'll and pack in a mould placed in steamer. and steam four hours Serve
 hot with either Lemon or or Wine l sauce.
 Fruit Pudding (simpIe): Stew april
 cots. cherries, berries, peaches, or any
 fruit of fine pronounced flavor with
 enough water to furnish plenty of juice: sweeten to taste, and pour hot over split Boston crackers, arranged in alternate layers with the cooked fruit I the. last layer being a thick one of fruit. It is delicious if there be plen- ty of juice to soften the crackers. Serve very cold, either with or with 1 out a sauce. A soft vanilla or lemon l cuBtard blends with almost any vari- Infrr rf fI.,vt%
 cream.
 Fruit Pudding, No. 2: To one cup
 of water add two we'll beaten eggs and two cups of flour; beat till very
 smooth and light; add a teaspoon of melted butter, stirred in well. and last a heaping teaspoon of best baking
 powder. and one-quarter of pound of
 candied aprieots. cherries, or other similar fruit cut rather small and
 fioured. Steam steadily for two hours
 over briskly boiling water. Serve with
 hot, creamy sauce.
 Fruit Tapioca Pudding: Wash one cup of tapioca, and soak over night 1 in one cup of luke warm water; in the morning add one and one-half cups of
 sugar, three cups of milk, one-half tea spoon of salt. and boil till a clear jel-
 ly in a double boiler. Pare and core
 eight very mellow, tart apples and place upright in an earthern dish-a
 two-quart one. Pour a teaspoon of
 sugar in each 2.vity. sprinkle a very little cinnamon or nutmeg over from
 the cooked. tapioca over, sprinkle a lit tie cinnamon or nutmeg over the top, | and bake slowly about one and one
 quarter hours. Serve very cold. De- licious. Needs no sauce
 Lemon Pudding: Beat three eggs, add a cup of sugar. the juice and grat-
 ed rind of a lemon, quart of milk
 heated to the scalding point stirring steadily while adding it and last a
 pint of stale bread crumbs; mix well
 and bake slowly till nrm. Remove from the oven, cover with nice jelly, pineapple marmalade, or strawberry jam Beat the whites of the three
 eggs and three level tablespoons of sugar to a stiff meringue. spread over the pudding, and brown slightly in oven. Serve warm. No sauce.
 Orange Cream Pudding: Beat until light the yolks of four eggs with four
 tablespoons of sugar; add the juice and grated rind of one large orange, and two tablespoons of hot water;
 simmer until it thickens. stirring con- stantly; remove from the fire and stir in the whites of four eggs beaten per- fectly stiff with two tablespoons of powdered sugar. Turn 1t into glass dish, heaping it in the middle. Serve fey cold. and in, small quantities., with
 angels food as an accompaniment. II English Plum Pudding: One pound
 of 2 raisins (stoned), one pound Of currantse (washed and idried), one pound of suet chopped fine. quarter Il pound of four, three quarters pound of stale bread crumbs, quarter pound brown sugar, half nutmeg grated, .I juice and grated rind of one lemon, l1 five eggs, gil of brandy. quarter pound I minced candied orange peel, half tea !. spoon salt; mix all dry ingredients. Beat the eggs and add them with the \ brandy and lemon juice. Pack in two ,l two- quart greased molds, and steam Il six hours. Make at least week be-