Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1922-07-26

gradually to hot milk, add bread
crumbs and let soak 20 minutes.
Add the remaining sugar, salt,
beaten eggs, and vanilla. Pour into
buttered dish, and bake hour.
May be served plain, or with
whipped cream, or preferred sauce.
Mrs. Edith M. Kennedy, Ct.
Steamed Pudding-Two cups sour
milk (for small family, salt, " cup
dried cherries or plums, soda to
sweeten milk, corn meal to make stiff
batter Put into cloth bag and tie
up, leaving room for 1t to rise. Have
it ready to put in with boiling meat
and leave until all is done and ready
to take. from kettle. 1t should be
light and soft, just hard enough to
hold together to slice nicely. Serve
with cream and sugar. A splendid
dessert to serve with dinner of dan
delion greens.-Alice M. Reyes, VT.
Steamed Pudding - One square
chocolate and butter size of walnut
melted together Beat together 4
egg and " cup sugar, add / cup
milk and / cup pastry -four. The
-four must be sifted with IN tea
spoons of baking powder. Stir in
melted chocolate and butter, pour in
to buttered dish, and steam. For
variety add 1 cup chopped apple, or
n cup raisins, instead of chocolate.
Serve with whipped cream, sweet
cream and sugar, or sauce made by
putting cup milk and " cup water
into double boiler, adding / table
spoon butter, and thickening with 2
tablespoons -four. Sweeten to taste
and flavor with any desired spice or
extract. This recipe will serve SIX
people.-Mrs. w. E. Ross, vt.
Chocolate Russe-One and one
half tablespoons of gelatin, 8 table,
spoons Of cold water, " cup of
scalded milk, tablespoon Of cocoa,
4 tablespoons Of sugar, l tablespoon
of boiling water, 2 cups of cream.
Slices of sponge cake. Soak gelatin
in cold water, then dissolve in, scald-
ed milk. Mix cocoa, sugar and hot
water together and add to milk and
gelatin. Whip cream stiff and add to
mixture and blend thoroughly. Line
dish with sponge cake strips and
turn in cream mixture when it is
COOL Serve with little whipped
cream.-Anna M. Britton, N. H.
Chocolate Rice-Cook / scant cup
of rice with milk in double boiler I'M
til nearly done, or little less than
Zone hour. Add u cup sugar, 1
heaping tablespoon cocoa, little
salt and " teaspoon Vanilla Cook
about Is minutes longer and serve
with sugar and cream.-Mrs. John
A. Wilbur, VT.
Chocolate Puff Balls-One table,
spoon of butter, " cup sugar, egg,
2 tablespoons cocoa, u cup sweet
milk, l teaspoon vanilla, l heaping
cup flour and l teaspoon baking
powder. Mix we'll, put into we'll
buttered cups and steam " hour.
Serve with whipped cream or the fol-
lowing sauce.
Sauce. One-half cup sugar, butter
size of egg, l heaping tablespoon
-four. Melt butter, add -four and
sugar, mix and then add cup of
milk or water. Cook until it thick
ems, then flavor with vanilla.--E. H.
j r., Conn.
| Washington Pie - Three-fourths
cup sugar, IN cups flour, cup
sweet milk. even teaspoons baking
powder, " teaspoon soda, even
Tablespoon butter or lard, pinch of
salt, 1 teaspoon vanilla. Rub sugar
and butter together. Add milk and
other ingredients. Stir and beat
WE'LL Use -four we'll sifted. Bake in
two layers in quick oven. Spread
whipped cream between and on top
when cake is nearly cold.-Mrs. s.
NJ Ross, VT
! Economical Dessert.-Two table
spoons of -four rubbed with table,
spoons of butter; to this add u cup
sugar, tablespoons of molasses.
some nutmeg, cup of cold water.
| Stir until smooth. Add vinegar to
suit taste (about three or more table
spoonsl. AS this cooks hot water
may be added to thin the dressing as
desired. The above sauce may be
poured over steamed cake of any
kind Chat has no frosting) either
old or new. but is especially good
over molasses cake.-Mrs. Will Os-
good. Me.