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Desserts. Part 3 |
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Free Books / Cooking / The P.E.O. Cook Book / | |
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Desserts. Part 3 |
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This section is from the "The P.E.O. Cook Book" book, by Chapter Z. Also available from Amazon: P.E.O. Cook Book.
1 1/2 Pints sweet milk, 2 eggs well beaten, 1/2 cup sugar, 1/2 of a pint can grated pineapple, 1 cup "One Minute" tapioca. Soak tapioca in milk, add eggs, pineapple and bake, stirring 3 times while baking. Place pan in another pan filled with water while baking. Mrs. W. V. Rathbone.
1 1/2 Cups suet chopped fine, 2 cups flour, 1 cup sweet milk, 1 cup sugar, 1 cup molasses, 1 1/2 cups raisins, 1/2 teaspoon soda in a little water. Steam 3 hours. Sauce: 1 Pint water, lump butter size of an egg, scant cup sugar. Thicken with a little flour wet with water and flavor with vanilla.
Mrs. C. A. Taylor.
2 Cups bread crumbs, 1/2 cup suet, 1/2 cup milk, 1/2 cup corn syrup, 1 cup raisins, 1 egg, 1/2 teaspoon soda dissolved in milk, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg. Mix and steam in baking powder tin. Sauce: 1 Tablespoon butter creamed with 1 teaspoon flour, 1 cup sugar, 1 1/2 cups water. Boil and flavor with vanilla. Mrs. Grace Ledford.
1 Cup each stoned raisins, currants and suet, 1 teaspoon each cinnamon and nutmeg, 1 egg, pinch salt, 1 cup sorghum, 1 cup sweet milk, 1 teaspoon soda in little of the milk, 3 cups flour. Put in 2 baking powder cans and steam 2 hours. The oftener steamed the better.
Mrs. D. A. Lehman.
1 Cup ground carrots, 1 cup ground potato, 1 pound raisins, 1 tablespoon shortening, 1 cup flour, 2 teaspoons spices, 1 cup sugar, 1 tablespoon soda in J cup hot water.
Steam 2 or more hours. Sauce: 1 Tablespoon butter, 1 egg, 1/2 cup sugar, pinch salt. Mix these and pour on 1 cup boiling water, stirring constantly. Flavor.
Mrs. J. E. Holmes, Galesburg, 111.
Dissolve 1 package lemon Jello in 2 cups boiling water and pour over 1 cup Grape Nuts, 1 cup raisins, 1 scant cup sugar, 1 cup cooked prunes cut fine, 1 teaspoon each cinnamon and allspice, pinch salt. Mold and serve with whipped cream. Mrs. G. O. Proffitt, Webster Grove, Mo.
Make a sour milk and soda biscuit dough only use more shortening and add 2 tablespoons sugar. Roll out in pieces large enough for 1 dumpling, but not too thin. Have apples peeled, cut in 1/8 pieces, slightly cooked and drained. Wrap several pieces of apple in each piece of dough, adding sugar and cinnamon. Put in greased pan, pour a little water in pan and set in oven to bake. Make a sugar sauce and serve each dumpling with this sauce and cream.
Mrs. Clarence Bonnell.
1 Tablespoon butter, 2 tablespoons flour, cream together on stove and add 1 cup. milk, 1/2 cup sugar and cook until thick, then cool. Beat 4 eggs separately, add yolks first then fold in whites. Flavor with vanilla. Bake in a slow oven 15 minutes and serve with plain cream.
Mrs. D. A. Lehman.
1 Pound English walnuts broken, 1 pound dates cut fine, 2 cups granulated sugar, 6 eggs beaten separately, 9 tablespoons rolled cracker crumbs, bake in slow oven about 1hour hour. Serve with whipped cream. This amount will serve 12 or 15 persons. Mrs. Clara M. Harvey.
3 Tablespoons sugar, 1/2 cup corn syrup, 3 eggs, yolks and whites beaten separately, 7 heaping tablespoons crumbs, Level level teaspoon baking powder, 1 package dates, 1 cup nuts. Bake 40 minutes in a slow oven and serve with whipped cream. Mrs. Ida E. Stilwell.
1 Quart flour, 3 tablespoons butter, 1 cup milk, 1 egg, 1 tablespoon sugar, 2 teaspoons baking powder. When baked and while warm open the cake and spread with butter. Have berries crushed and covered with sugar, spread between cake and on top. Serve with cream.
Mrs. Clara M. Harvey.
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