Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-13
Tried and True Pudding and Jumbles
From Old Kentucky Giuen BY Mrs. Wilson
limit Dnah Herself Tells Of Recipes "Befo de Wah" and
Benoans Cooking of Today--Ier Delicious
AN Recipes Never Fail

one egg until stiff and beat into the
butter and sugar mixture. This should
be a light and fluffy mixture.
To serve the puff puddings turn on
dessert plate and cover with table,
spoon Of crushed and swcetened fruit
and then garnish with fairy butter.
Cream Toast
Allow two slices of bread for each
service. Toast. Now place In sauce
pan
One and one-hdIf cups of milk,
Sir tablespoons of -four.
Dissolve the -four in the milk and
bring to boil. Cook for three minutes
and then add
Ttco tablespoons of butter,
Three fourths cup OF finely minced
chicken or other finely minced cooked
meat,
Ono neH. beaten egg,
One teaspoon of salt, ...
One fourth teaspoon of pepper.
Bent to blend and heat until scalding
hot and serve over the toast.
Aunt Dinah always uses the bits OF
chicken picked from the back Of carcass,
neck and giblets.
Fruit Jumbles, Southern Style
1'ro- thirds cup Of butter,
Yolks of three eggs,
Place in a mixing bowl and cream
we'll and then add:
Three and one fourth cups Of -four,
Four level teaspoons of baking poto-
der,
One CUP of buttermilk.
Beat to mix and then add
One teaspoon OF nutmeg,
One-hat cup of rich, thick preserves,
Ttco cups of seeded rdisins,
One CUP of chopped hickory nuts
(dnv other nut ,oill do),
One-hdB cup Of chopped oitron,
Fnely grated ,Ind OF one-hdlf or
dngo,
Finely grated rind of one. fourth
lsmon.
Mix we'll and then cut and fold into
this mixture the stif1ly beaten whites Of
three eggs. Bake in we'll CREASED and
Toured pan with a tube In center in a
slow oven for one hour. Let cool in
pan. This cake Is not iced and is cut
when a day old.
Aunt Dinah is famous for her corn
bread and folk usually ask her for the
recipe. n,
nah. 'Ah takes some meal and little
mite of wheat -four and add pinch of
salt and snack of sugar and some
raisins, and then All takes some aigs,
and 1t depends on weddcr the aigs is
cheap ss how many All usos-ef dey
jest amt, then All Jest manages along
wifi onc--experience II teach yo'."
However, try this cornhread recipe:
Rub Russian iron baking pan literally
with shortening and then add two extra
AL . ah1 30 h,,
Place In mixing bowl
One and one fourth cups Of corn
meal, either phite or yelloro meal;
One cup of -four,
T,co level tablespoons of baking pow-
der,
One teaspoon of salt,
Tpo tablespoons of sirup, sorghum
molasses, # you hare IL.
Ono egg,
One and one. fourth cups OF sour
milk,
Three tablespoons of melted shortening.
Beat hard for five minutes and then
heat the baking pan. until smoking hot.
Turn in the mixture 50 that it will be
about three quarters of an inch thick.
Place at once in hot oven and bake for
thirty minutes. Cut with a knife into
squares on a plate covered with nap.
kin and send TO table at once.
Sweet Potato Pudding
Rub pudding dish with butter. Now
pare and CRATE four medium sized sweet
potatoes into a mixing bowl and add
Grated rind of one-holt lemon,
Pinch of nutmeg,
Srpcn tablespoons of melted butter,
Three tourths cup of sugar,
Yolks OF three eggs.
Cream well together and then add
Ttco cups of milk,
One teaspoon of camilla crtrdct.
Beat whites Of two eggs and then
beat them into the potato mixture. using
the egg beater. Bake in slow oven.
stirring the pudding twice. Bake for
thirty-fiv minutes. When the pudding
Is cold cover with meringuc.
Beat white of egg stiff, and just be-
fore you remove the egg beater add two
tablespoons Of sugar and beat again
until the mixture will hold It's shape.
Now add two tablespoons Of powdered
sugar and cut and fold in this powdered
sugar. keeping In mind tho fact that the
moment you stir meringue in any way
you break down the tiny air cells aud
it then becomes tough and leathery when
cold. Place meringue by the spoonful
over the pudding and brown quickly in
hot oven and let cool slowly