Part 6

Wash the prunes thoroughly, cover with the water and soak over night. In the morning, cook the prunes very slowly in the same water until tender. (About twenty-five minutes.) Allow the prunes to cool and then remove the stones. Mix the sugar, flour and salt, and add to the prunes and prune juice. Cook slowly for about four minutes, or until the mixture is a little thick. Remove from the fire and add the lemon juice, cinnamon and butter. Pour into a pie pan lined with an unbaked crust and place another crust on top. (See Apple Pie for crust recipe.) Bake in a moderate oven for thirty minutes. (It is best to place such a pie as this on the lower shelf of a moderately hot oven for ten minutes. Then reduce the heat, and bake on the upper shelf for twenty minutes more.) Serve hot or cold.

Prune Pie may be made with one crust and a meringue on top. In that case, pour the filling into a baked pie-crust, and cover with a meringue. Bake in a slow oven for ten minutes, or until the meringue is a delicate golden brown color. (For the crust and meringue, see recipe for Dried Apricot Meringue Pie.)

=Pumpkin Pie= (One medium-sized pie)

(Nothing ever quite equals it as a November and December dessert.)

One and one-half cups steamed, mashed pumpkin. (Canned pumpkin may be used) Two eggs One cup brown sugar One level teaspoon ground cinnamon One-fourth level teaspoon ground cloves One-fourth level teaspoon grated nutmeg One-fourth level teaspoon ground ginger One-fourth level teaspoon allspice One-half level teaspoon salt One and one-half cups milk

Beat the eggs and add all the rest of the ingredients. Beat for two minutes and pour into an unbaked pie-shell. (See Dried Apricot Meringue Pie for crust recipe.) Bake in a moderate oven for ten minutes, then bake in a slower oven for twenty minutes more. Let stand until firm, and serve.

=Raisin Pie= (One medium-sized pie)

(“Old-fashioned, perhaps, but all the better for that,” says Uncle John.)

One and one-half cups raisins One and one-fourth cups water One level teaspoon salt One-half cup sugar One level tablespoon cornstarch Three tablespoons water One teaspoon lemon extract

Wash the raisins well, add the water, salt and sugar and cook slowly for fifteen minutes. Mix the cornstarch and three tablespoons water, and add to the raisin mixture. Cook (stirring constantly) for two minutes. Add the lemon extract and when well mixed, pour into a pie pan lined with an unbaked crust. Add the upper crust and bake at once. Serve warm or cold. (For the double crust recipe, see Apple Pie.)

=Red Raspberry Pie= (One medium-sized pie made with canned raspberries.)

(“It drips with goodness,” says little Robin.)

Filling for Red Raspberry Pie

Three cups canned red raspberries, drained Three tablespoons raspberry juice One and one-fourth cups sugar Two level tablespoons flour One-fourth level teaspoon salt

Mix the sugar, flour and salt, combine with the rest of the ingredients and pour into an unbaked shell. Place an upper crust on top of the berries and bake.

(For the two-crust pie-shell recipe, see Apple Pie.)

=Rhubarb Pie= (One medium-sized pie)

(One of the joys of early spring.)

Four cups peeled diced rhubarb One-half cup water One cup sugar Two level tablespoons flour One-third level teaspoon salt Two level tablespoons butter

Wash and peel the rhubarb and cut into one-inch pieces. Add the water and cook for five minutes. Mix the sugar, flour and salt, and add to the rhubarb. Cook for five minutes, or until the mixture is thick. Stir constantly. Pour into a pie pan lined with an unbaked pie-shell. Dot the top with the butter. Add the upper crust, and bake for thirty minutes in a moderate oven.

(To make the double pie-crust, see the recipe for Apple Pie.)

=Baked Pineapple Pudding= (Five portions)

(An unusual bread pudding.)

One cup bread crumbs One cup sugar One cup shredded or diced pineapple Three level tablespoons flour One-fourth level teaspoon salt One level teaspoon baking-powder One teaspoon lemon extract One teaspoon vanilla extract Three eggs, well-beaten

Mix the crumbs, sugar and pineapple and let stand for five minutes. Add the flour, salt and baking-powder mixed and sifted. Add all the rest of the ingredients and beat for five minutes. Pour into a well-buttered baking dish and set in a pan of hot water. Bake in a moderate oven for thirty minutes or until the mixture sets.

Hard Sauce

Four level tablespoons butter One teaspoon vanilla Three tablespoons boiling water One-eighth level teaspoon salt One and one-half cups powdered sugar

Cream the butter, add the vanilla, water and salt and slowly add the sifted powdered sugar. Beat until light and creamy. Set in a cold place to chill and then serve on the pudding.

=Pineapple Delicious= (Four portions)

(A light and appetizing concoction.)

One and one-half cups diced pineapple One-half cup sugar Three tablespoons lemon juice One cup diced marshmallows One-half cup nut-meats One-half cup cocoanut

Mix all the ingredients. Arrange in glass serving cups. Set in a cold place for half an hour.

=Pineapple Fluff= (Four portions)

(A fluffy, delicious dessert with which to follow a rather heavy meal.)

Two level tablespoons granulated gelatin One-third cup cold water One cup boiling pineapple juice One-fourth cup lemon juice One-half cup sugar Two egg whites, stiffly-beaten One cup diced pineapple One cup whipped cream

Soak the gelatin in the cold water for five minutes. Add the boiling pineapple juice and stir until the gelatin is dissolved. Add the lemon juice and sugar. Set in a cold place until the mixture hardens around the edge. Beat until frothy. Add the stiffly-beaten egg whites. Beat for five minutes. Add the pineapple and whipped cream. Pour into a moistened mold. Set in a cold place for one hour. Unmold and cut in slices.

Pineapple Cottage Pudding

(A good old recipe pleasingly varied.)

See recipe for Plain Cottage Pudding. Serve with Pineapple Hard Sauce.

Pineapple Hard Sauce for Cottage Pudding

One-third cup butter or butter substitute Two tablespoons lemon juice One-fourth level teaspoon salt One and one-half cups powdered sugar One-half cup diced or grated pineapple

Cream the butter, add the lemon juice and salt. Beat for one minute. Add the powdered sugar, sifted. Add the pineapple and beat for one minute. Serve cold on cottage pudding.

=Pineapple Marshmallow Gelatin Pudding= (Six portions)

(Bob is very fond of this light dessert.)

Two level tablespoons granulated gelatin One-third cup cold water One-half cup boiling pineapple juice One-half cup boiling water One-fourth cup lemon juice One-half cup sugar One cup cherries One cup diced pineapple One cup diced marshmallows One-half cup nut-meats, cut fine Two egg whites

Soak the gelatin in the cold water for five minutes. Add the boiling pineapple juice and boiling water. Stir until the gelatin is dissolved. Add the lemon juice and sugar. Set in a cold place until the gelatin mixture hardens slightly. Beat for three minutes. Add the cherries, pineapple, marshmallows and nut-meats. Beat for two minutes. Add the egg whites, stiffly beaten. Beat until the mixture will hold its shape. Pile lightly in glass sherbet cups. Set in a cold place for one hour or more.

Serve with cream or whipped cream.

=Pineapple Pudding= (Four portions)

(A good home recipe.)

Two level tablespoons cornstarch One-third cup sugar One-fourth level teaspoon salt One-half cup pineapple juice Three-fourths cup water One egg yolk One cup diced pineapple One teaspoon lemon extract One egg white Two level tablespoons sugar

Mix the cornstarch, sugar and salt in the upper part of a double boiler. Add the pineapple juice and water and cook over hot water for fifteen minutes. Add the egg yolk and diced pineapple. Cook for one minute. Add the lemon extract and pour into a buttered baking dish. Beat the egg white, add the sugar and pile lightly on top of the pudding. Set in a slow oven for twenty minutes.

Serve warm with cream.

=Pineapple Rice Dainty= (Four portions)

(Try this; you’ll like it if you like the pineapple flavor.)

Three-fourths cup cooked rice Three-fourths cup diced pineapple Three-fourths cup powdered sugar One teaspoon vanilla One-half teaspoon lemon extract Three-fourths cup stiffly-whipped cream

Mix the rice, pineapple, sugar and the extracts. Just before serving, add the stiffly-beaten cream. Pile lightly in tall serving glasses. Serve at once.

(Have all the ingredients very cold before combining.)

=Pineapple Snow Pudding= (Four portions)

(Easy to make and very good.)

Two level tablespoons granulated gelatin Four tablespoons cold water One cup boiling pineapple juice and water mixed Two-thirds cup sugar Three tablespoons lemon juice One-eighth level teaspoon salt Two egg whites, stiffly beaten Two-thirds cup diced pineapple

Soak the gelatin in the cold water for five minutes; add the boiling pineapple juice mixture, and stir until dissolved. Add the sugar, lemon juice, and salt. Set in a cool place and allow partially to congeal. Beat up with a Dover egg-beater until frothy, add the stiffly-beaten egg whites, and continue beating until the mixture is stiff enough to hold its shape. Add the diced pineapple and pile in glass sherbet cups. Set in a very cold place for one hour or more, and serve.

=Pineapple Tapioca= (Four portions)

(For the simple home meal.)

One-third cup quick-cooking tapioca One and one-half cups water One-fourth level teaspoon salt One cup grated or diced pineapple One-third cup sugar Three tablespoons lemon juice

Cook the tapioca, water, salt, pineapple, sugar and lemon juice together for forty minutes. Serve cold with cream.

=Pineapple Turnovers= (Four portions)

(A rather elaborate “company” recipe.)

One cup flour One-fourth level teaspoon salt Five level tablespoons lard Cold water

Mix the flour and salt, and cut in the lard with a knife. Slowly add just enough cold water to make the dough stick together. Toss upon a floured board and roll out very thin. With a knife cut out four-inch squares and place a tablespoon of the pineapple filling in the center. Turn over the corners in three-cornered style. Press down the corners with a fork. Slip onto a baking sheet and bake in a hot oven for fifteen minutes. Remove from the sheet and when the turnovers are cold, cover with a spoonful of icing.

Pineapple Filling for the Turnovers

One-half cup diced pineapple Four level tablespoons sugar Two tablespoons pineapple juice or water

Mix all the ingredients and cook slowly, stirring constantly, until a thick mixture is formed. Cool and drop on the squares of dough.

Icing

One tablespoon pineapple juice Two tablespoons water One-half teaspoon lemon extract One cup powdered sugar

Mix the juice, water and extract, and slowly add enough sifted powdered sugar to form a soft icing that will spread easily upon the turnovers. More sugar may be needed, or less, as the exact amount cannot be given.

Spread over the centers of the turnovers, not entirely covering them.

=Prune Cake Pudding= (Ten portions)

(Light, and really delicious. Easily made if you are in the habit of keeping stewed prunes on hand.)

One-third cup fat One cup sugar Two egg yolks Two-thirds cup prune juice One teaspoon lemon extract Two cups flour One level teaspoon soda One-eighth level teaspoon salt One cup prunes, cut in small pieces One-half cup nut-meats, cut fine Two egg whites

Cream the fat, add the sugar and the egg yolks. Beat for two minutes. Add the prune juice and extract and the flour, soda and salt, mixed with the prunes and nuts. Beat for three minutes. Add the egg whites, stiffly-beaten. Pour into a square cake pan, lined with waxed paper. Bake in a moderate oven for thirty minutes. Cut in squares and serve with whipped cream.

=Prune Lemon Gelatin= (Four portions)

(Easy to make and very popular.)

Two level tablespoons granulated gelatin One-third cup cold prune juice One cup boiling water One-third cup lemon juice One-fourth cup sugar One cup diced prunes One-half cup nuts

Soak the gelatin in the prune juice for five minutes. Add the boiling water and stir until dissolved. Add the lemon juice and sugar. Mix and set in a cool place until the mixture partially congeals. Beat until frothy, add the prunes and nuts. Pile in glass sherbet cups. Serve very cold with cream.

=Stewed Prunes= (Four portions)

(Good for a child’s luncheon dessert.)

One cup dried prunes One and one-half cups water Four level tablespoons sugar

Wash the prunes, cover with the water and let soak over night. Cook slowly for fifteen minutes. Add the sugar and cook for three minutes more.

Serve in small serving dishes.

=Chocolate Bread Pudding= (Four portions)

(Sue and Robin dislike plain bread pudding but they consider Chocolate Bread Pudding a real treat.)

Two cups bread, broken in one-inch pieces Three cups milk Two eggs, well-beaten One-half level teaspoon salt One teaspoon vanilla One-third cup sugar Two squares chocolate, melted

Soak the bread in the milk for ten minutes. Beat the eggs, add the rest of the ingredients and pour over the soaked bread. Pour into a buttered baking dish.

Bake in a moderate oven for twenty-five minutes. Serve warm or cold with cream.

=Queen Bread Pudding= (Four portions)

(Plain old Bread-Pudding, the Cinderella of Desserts, is here disguised as a real queen!)

One and one-half cups bread, cut in one-inch pieces One-third cup sugar Two cups milk Two egg yolks One-half level teaspoon salt One teaspoon vanilla One-half cup jelly Two egg whites Two level tablespoons sugar One-half teaspoon vanilla

Mix the bread, sugar and milk, and soak for ten minutes. Beat the egg yolks, add the salt and vanilla. Add to the bread mixture. Place bits of jelly on the top. Beat the egg whites stiff; add the sugar and vanilla. Pile on top of the jelly. Bake in a slow oven for thirty minutes.

=Cottage Pudding= (Four portions)

(A universal “stand-by.”)

Four level tablespoons butter, butter substitute, or lard substitute One-half cup sugar One egg One-half cup milk One teaspoon vanilla One and two-thirds cups flour Two and one-half level teaspoons baking-powder One-eighth level teaspoon salt

Cream the fat, add the sugar and egg and beat for one minute. Add the milk and vanilla, and then the flour, baking-powder, and salt mixed and sifted together. Beat for three minutes. Fill well-greased muffin pans two-thirds full. Bake in a moderate oven for twenty minutes, or pour into a square sauce pan lined with waxed paper and bake twenty-five minutes. Serve with Currant Jelly Sauce.

=Currant Jelly Sauce= (Four portions)

One level tablespoon cornstarch One-third cup sugar One-fourth level teaspoon salt One cup water One cup currant jelly One level tablespoon butter

Mix the cornstarch, sugar and salt. Add the water and cook for four minutes, stirring constantly. Add the currant jelly and the butter. Beat for one minute and serve warm with cottage pudding.

Caramel Cottage Pudding

(This is Bob’s favorite Cottage Pudding.)

Use the plain Cottage Pudding Recipe.

=Brown Sugar Sauce for Puddings= (Four portions)

One cup brown sugar One-half cup milk One level tablespoon butter One-eighth level teaspoon salt One-half cup cream One-half teaspoon vanilla

Cook the sugar, milk, butter and salt together, stirring frequently, until a soft ball is formed when a portion is dropped in cold water. Add the cream and vanilla and serve warm or cold on Cottage Pudding.

Chocolate Cottage Pudding

(If you like chocolate, you will like this simple pudding.)

Use the plain Cottage Pudding Recipe. Serve with Chocolate Sauce.

=Chocolate Sauce= (Four portions)

One cup sugar Two level tablespoons flour One-fourth level teaspoon salt Two squares chocolate, cut fine One cup water One cup milk One teaspoon vanilla

Mix the sugar, flour and salt. Add the chocolate, water and milk. Cook slowly, stirring constantly, for four minutes. Add the vanilla. Serve warm or cold on Cottage Pudding.

Raisin Cottage Pudding

(Children nearly always like this.)

Two cups flour Four level teaspoons baking-powder One-third level teaspoon salt Three-fourths cup sugar One egg One cup milk One teaspoon vanilla Two tablespoons melted fat One-half cup raisins

Mix and sift the flour, baking-powder, salt and sugar. Add the egg beaten with the milk, and the vanilla, fat and raisins. Beat vigorously for three minutes. Fill well-greased muffin pans two-thirds full. Bake in a moderate oven for fifteen minutes.

Serve warm with Lemon Sauce.

Royal Cottage Pudding

(Nearly everybody likes the lemon flavor of this pudding.)

Use the plain Cottage Pudding recipe. Serve with Royal Sauce.

=Royal Sauce for Puddings= (Four portions)

One level tablespoon butter One level tablespoon cornstarch One cup water One-fourth level teaspoon salt Two level tablespoons sugar One-half cup jam One tablespoon lemon juice One level teaspoon grated lemon rind

Mix the butter and cornstarch, add the water and cook slowly until creamy. Add the salt, sugar, jam, lemon juice and lemon rind. Cook (stirring constantly) for one minute. Serve hot on Cottage Pudding.

Sterling Cottage Pudding

(Plain cottage pudding served with the simplest sauce of all. Very good.)

See recipe for Cottage Pudding. Serve with Sterling Sauce.

=Sterling Sauce= (Four portions)

One-third cup butter One cup brown sugar One teaspoon vanilla Four tablespoons cream

Cream the butter, add the sugar, and cream for three minutes. Add the vanilla and cream. Beat for two minutes. Serve cold on puddings.

Baked Date Pudding

(Easy to make and very popular.)

Two eggs One cup sugar One-eighth level teaspoon salt Four level tablespoons flour One level teaspoon baking-powder One cup dates, washed, seeded and chopped One cup nut-meats, chopped fine

Beat the eggs, add the sugar and beat for two minutes. Add the salt, flour and baking-powder, mixed and sifted together. Add the dates and the nuts. Place in a buttered baking dish. Set in a pan of hot water and bake in a moderate oven for thirty minutes. Serve with cream.

=Crumb Date Pudding= (Six portions)

(Many housewives think that the “C” sugar and the bread crumbs greatly improve the flavor of date pudding.)

One-half cup bread crumbs Two-thirds cup seeded chopped dates Two-thirds cup chopped nut-meats One level teaspoon salt One cup “C” sugar Two level teaspoons baking-powder Two eggs One teaspoon vanilla

Mix the bread crumbs, dates, nuts, salt, “C” sugar and baking-powder thoroughly. Add the eggs well beaten and the vanilla. Place in a shallow buttered pan and bake thirty minutes in a slow oven. Cut into squares and serve with cream.

Date Pudding

(Simple and very good.)

One egg Two-thirds cup sugar One-half cup flour One level teaspoon baking-powder One-eighth level teaspoon salt Two tablespoons milk One cup seeded dates, chopped fine One teaspoon vanilla

Beat the egg and sugar together for three minutes, add all the rest of the ingredients and mix well, then pour into a well-buttered baking dish and bake in a slow oven for forty minutes. Serve hot or cold with Lemon Sauce or cream.

Lemon Sauce

Two-thirds cup sugar Four level tablespoons flour One-fourth level teaspoon salt One and one-fourth cups water Three tablespoons lemon juice or one teaspoon lemon extract One level teaspoon butter

Mix the sugar, flour and salt. When well-blended, add the water. Cook, stirring frequently, until thick and creamy. Add the lemon juice, butter and vanilla. Beat for one minute. Serve very hot on the warm or cold pudding.

=Bettina’s Date Pudding= (Four portions)

(Probably the lightest of all the date puddings. Bettina uses it both for an every-day and a “company” dessert, and Bob and the children consider it a great treat.)

Two egg yolks, well-beaten One-half cup sugar Four level tablespoons flour One-fourth level teaspoon salt One cup chopped dates One cup chopped nut-meats One teaspoon vanilla Two stiffly-beaten egg whites One cup whipped cream

Beat the egg yolks, add the sugar and beat for one minute. Add the flour, salt, dates, nut-meats and vanilla. Mix thoroughly. Add the stiffly-beaten egg whites. Pour into a shallow greased pan or baking dish. Bake in a slow oven for thirty minutes. Cut into squares and serve warm or cold with whipped cream.

=Delicious Date Pudding= (Six portions)

(A most successful recipe.)

Two eggs Three tablespoons water One cup sugar Three level tablespoons flour One-fourth level teaspoon salt One level teaspoon baking-powder One cup dates, seeded and chopped fine One teaspoon vanilla

Beat the eggs for two minutes. Add the water and sugar and beat two minutes more. Mix and sift the flour, salt, and baking-powder, and add the dates and nuts. Combine with the egg mixture. Add the vanilla. Beat for one minute. Spread one inch thick in a greased shallow baking pan. Bake in a moderate oven for twenty minutes.

Cut in squares and serve with Lemon Sauce or cream.

=Caramel Rice Pudding= (Four portions)

(Delicious when served very cold.)

One cup boiled rice Three tablespoons thick caramel Four level tablespoons sugar One-eighth level teaspoon salt One and one-half cups milk Two eggs, well-beaten One and one-fourth teaspoons vanilla

Mix all the ingredients together and place in a buttered baking-dish. Bake in a moderately slow oven for forty-five minutes. Serve warm or cold, with or without cream.

To make the caramel, place one-third cup sugar in a frying pan and heat slowly, stirring constantly until a light brown liquid is formed. Add one-half cup of water and boil three minutes. Reserve the extra portion of caramel for future use.

=Chocolate Rice Pudding= (Four portions)

(A favorite with most children.)

One level tablespoon cornstarch One-half level teaspoon salt One-half cup sugar Three level tablespoons cocoa, or two squares chocolate, melted Two cups milk One egg One and one-half cups cooked rice One teaspoon vanilla

Mix the cornstarch, salt, sugar and cocoa (or chocolate) in the upper part of a double boiler. Add the milk and cook for fifteen minutes. Add the egg and rice. Cook for three minutes more. Add the vanilla and mix. Serve very cold with cream.

=Custard Rice Pudding= (Four portions)

(Probably the best-known of all the rice-puddings. Use a little nutmeg instead of the vanilla for seasoning, if you prefer.)

Two eggs One-half cup sugar One-fourth level teaspoon salt One teaspoon vanilla Two cups milk One cup boiled rice

Beat the eggs, add the sugar, salt, vanilla and milk. Cook for one minute. Add the boiled rice and pour into a buttered baking dish. Bake in a moderate oven for twenty-five minutes. Serve cold or warm with cream.

=Lemon Rice Pudding= (Four portions)

(A rice pudding that is a little more “dressy” than most of its family.)

One-fourth cup rice One cup boiling water One-fourth level teaspoon salt One and one-half cups milk Two tablespoons lemon juice One-half cup brown sugar Two egg yolks, well-beaten

Wash the rice and add the water and salt. Cook in a double boiler until the water has been absorbed by the rice. (About twenty-five minutes.) Add the milk and lemon juice and cook for ten minutes. Add the sugar and egg yolks. Cook two minutes. Pour into a buttered baking dish and cover with Meringue.

Meringue

Two egg whites Three level tablespoons sugar One tablespoon lemon juice