The independent-reporter. [volume] (Skowhegan, Me.) 1909-1955, 1922-02-16

] pint OF sweet MIX. yOlkeS OF tnTee
eggs; / heaping teaspoonful corn
starch moistened in milk; sugar to
taste; / teaspoon vanilla: cook Gus
tard and cool. Just before serving,
Nice four or five bananas and pour
onto them the efstard. Use the
whites of the eggs for frosting or
cream may be used IL preferred.
Mrs. Earl Berry,
257 Bingham, Maine.
SPANISH CREAM
Soak level tablespoon plain gelatin
. minutes in cups of milk, then set
over water to heat until boiling hot.
Beat the white of egg stiff. then put
in the yolk and beat again. Add IL
cup of sugar; IA teaspoon salt. Mix
well and stir into hot milk. Stir
until egg is well mixed in. Cover
dish for / or minutes then add 10
teaspoon vanilla or any flavor. Stir
thoroughly and pour in dish. This
has jelly at bottom of dish and a
creamy sponge on top. Serve with
plain cream. 1t should be made day
before wanted.
Minnie Decker
347 Mercer. Maine,
DRESDEN DESERT
Two cups bread crumbs; four tab
lcspoons sugar; two squares choco-
late. grated: L ninch Of salt, cream.
Mix together I'll ingredients except
the cream Place in baking di. Ii
and set in moderately hot oven Just
long enough to liouefy the chocolate.
Serve in small dishes or sherheIt
glasses. topping the whole with sweet
cned, whipped cream.
Miss Nellie NJ. Smith,
3I5 Bingham. Maine.
FIG PUDDING
/ cup of figs (choppedl one cup
of sweet milk. one cup of mOlaSseS;
one and one-half cups of graham
flour: one and one-half teafpoonssoda.
Steam three hours and serve with n
sauce.
Miss Nellie NJ. Smith,
35S, bingham. Maine.
MOCK ENGLISH PUDDING
pint of dry cake or cookie crumbs:
cup coffee; 1-2 cup molasses; l
tablespoon butter "a cups flour:
| teaspoon soda: l cup raisins; spice
of all kind; salt Steam hours.
Serve with whipped cream or hard
sauce. Put cake and cookies through
meat grinder. add butter and hot cof-
fee. molasses, flour. raisins and spice,
Dissolve soda in tablespoon water
Mrs Gardner Wills.
200 Rumford Center. Me.
MOCK INDIAN PUDDING
2 slices raised bread. toasted brown
and we'll buttered. Break very fine
into | ut. scalding milk: add a small
Gun molasses; little salt: cinnamon
| egg: n pint of cold milk Bake
long and slow.
Mrs. Dora Hansen,
326 r No. 4. Skowhegan.
QUEEN OF PUDDINGS
1 cup bread crumbs chopped fine;
yolks of eggs; LIZ cup sugar; pint
milk; 1-2 cup chopped raisins; stir
while baking; spices to taste Il use a
little 'nutmg ard cassia and IA tea
spoon vanilla. Use jelly on top and
the whites of eggs for frosting and
brown in oven.
Mrs. Wilbur A. Taylor.
376 Norridgewock. Maine.
FIRST PRIZE
ENGLISH PUDDING
cup molasses; l cup sweet milk;
cup suet; cups flour; cup raj
sins: 2 teaspoonfuls soda; little salt;
1-2 teaspoons of each cassia, nutmeg
and cloves. Steam hours. SAUCE;
1-2 pint boiling water: 2-3 cup sugar;
butter size of an egg: tablespoonful
flour; spoonful vinegar; IL tea
.poonful lemon and vanilla and a
little cassa.
Mrs. Willard Quint
379 North Arson, Maine.
SUET PUDDING
cup chopped suet; / cup molasses;
cup raisins; cup sour milk; tea
spoon soda; salt; 3 cups flour. Steam
8 hours.
Mrs. Joseph Lapoint,
3S6 Bingham. Maine
SECOND PRIZE
ENGLISH PUDDING
One-half cup of molasses; butter
size of an egg: one-half cup chopped
raisins one half cup sour milk; one
teaspoon soda; cloves, cassia. salt;
one and one-half cups flour; steam
two hours.
Mrs. E. A. Pattee,
397 Harmony, Maine.
THIRD PRIZE
ROCKY MOUNTAIN PUDDING
Dissolve two tabiespoonfuls of corn