Evening star., 1948-06-24
EGGLESS RECIPES.
From Miss C.. B., Wdshington.) J

From Miss C.. B., Wdshington.)
For Mrs. ]. H. D., Arlington, here
are some eggless recipes which !
hope will be of some help in adding
variety to her menus. I might also
suggest gelatin and fruit desserts
and believe ice cream can be made
from condensed milk without eggs
For breakfast, try crisp bacon slices
served with toast and honey;
creamed Clipped beef on toast; save
leftover mashed potatoes and make
potato cakes.
Eggless Recipes: Moiasses Cookies.
Beat l cup molasses and u cup
shortening until well blended. Sift
together 2A cups flour, IL tea
spoons baking powder, l teaspoon
salt and TX teaspoons ginger and
add to first mixture. Let stand 20
or 80 minutes or until firm. Roll
very thin and cut with cookie cutter.
Bake about 7 minutes in moderate
oven.
Butterscotch Blancmange: Mix a
tablespoons cornstarch, q cup brown
sugar, 70 teaspoon salt in top of
double boiler. Stir in 3 cups milk
and cook over boiling water until
thick, stirring constantly. Reduce
heat, cover and cook Is minutes
longer, stirring occasionally. Add l
teaspoon vanilla and 3 tablespoons
butter and chill. Serve plain or
with cream.
Rice Pudding: Mix "a cup rice,
Y cup sugar. l tablespoon butter,
dash of nutmeg and y cup raisins
in baking dish. Pour quart scalded
milk over ingredients and mix. Bake
in slow oven for two to two and a
half hours. stirring occasionally.
Danish Fruit Pudding: Combine
tablespoons cornstarch, u to % cup
sugar depending on fruit useO and
1s teaspoon salt in a saucepan;
slowly stir in cups fruit juice. Place
over moderate heat and bring to a
boil, stirring constantly. Boil until
thick and clear. Cool partially and
add tablespoon lemon juice and
cup cooked or canned fruit, pureed
or finely chopped. Chill thoroughly.
If very acid fruit is used, add
tablespoon cornstarch.
Pineapple Sherbet: Combine 4
cup pineapple juice, l teaspoon
lemon rind, 2 tablespoons lemon
juice and 2s cup sugar or corn
sirup and chill. Pour mixture into
2 cups milk and mix thoroughly
Freeze until hard, beat well and
finish freezing.
Bread Pudding: Put / cup fruit
preserves, 20 cup water, juice and
rind of lemon in saucepan. Add
2 tablespoons butter or margarine
and few grains of salt. Heat just
to boiling point. Mix in cups fine
bread crumbs. Pack into lightly
creased molds and chill thoroughly
Serve with top milk or cream. Il
have never used this recipe, can't
vouch for it,
Cottage Pudding: This is good
served with fruit sauce but could be
iced and used as cake in an eggless
Have shortening at room
temperature. Sift flour before meas
uring Measure into bowl table
spoons shortening and stir just to
soften. Measure into sitter 2 cups
cake flour, 21a teaspoons baking
powder, y teaspoon salt, q cup
sugar, and sift into bowl with short
ening. Add u cup milk and mix
until all -four is dampened; then
beat minute. Add Y cup milk and
Y teaspoon vanilla, blend and beat
2 minutes longer. Pour batter into
8x8 or 9x9 pan which has been
creased and lined with wax paper
and bake in moderate oven $3.50 de-
grees F. for IS to SIS minutes, de-
pending on size of pan.
Berry Tapioca: Sweeten 2 cups
sliced berries to taste and let stand
y hour. Drain; add water to juice
to make 21a cups. Mix fruit juice
n cup sugar, Il teaspoon salt and
AS tablespoons tapioca in sauce
pan. Bring quickly to full boil
over direct heat, stirring constantly
Remove from heat. Do not overlook.
Mixture will be thin but thickens
as it cools. Add berries which have
been crushed and tablespoons lem
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