Caramel Pudding

1 cup brown sugar

2 cups milk

1/4 cup flour 2 eggs

Mix sugar and one and one-half cups of milk. Scald in double boiler until sugar is dissolved. Mix flour with beaten egg-yolks and the remaining half cup of milk and add to the hot milk, stirring constantly until it thickens. Remove from fire and fold in stiffly beaten egg-whites. Chill and serve with whipped cream.

Orange Fool

6 oranges

3 eggs

2 cups cream




Squeeze and strain the juice from the oranges. Beat the eggs and add to them the cream and the orange-juice. Sweeten to taste. Add a sprinkle of grated nutmeg and powdered cinnamon, and cook in a double boiler, stirring constantly until the mixture coats the spoon. Pour into glass dishes and chill thoroughly before serving.

Plain Baked Custard

2 cups scalded milk

3 eggs

4 tablespoons sugar

1/8 teaspoon salt 1/2 teaspoon vanilla

Scald the milk. Mix sugar, eggs, salt and flavoring and combine with scalded milk. Pour into custard cups or baking-dish set in pan of hot water and poach in a slow oven (300° F.) until firm. A knife blade run into the center of the custard will come out clean.

Variations Of Baked Custard. Caramel

No. 1 - Caramelize one-fourth cup of sugar and add to two cups of scalded milk. Use as the liquid in a plain baked custard.

No. 2 - Caramelize one-half cup of sugar. Pour into a mold or pour a little into each of six custard cups. Before it hardens, move the mold about so that the caramel will coat the sides. When the caramel is hard, fill the molds with plain baked custard mixture and bake as directed for baked custard. These custards are unmolded and served either hot or cold. The caramel melts during the cooking process and when the custard is turned into a dish forms a sauce around it.

Cocoa - Substitute cocoa, made as for drinking, for scalded milk in baked custard recipe.

Chocolate - Melt one and one-half ounces of chocolate and add to milk. Use in a plain baked custard.

Coffee - Substitute one cup of strong coffee for one cup of milk in baked custard recipe.

Gelatin and Cream Desserts

One Quart Standard Gelatin Jelly

1 ounce (2 tablespoons) granulated gelatin

1/2 cup cold water

1/2 cup boiling water

3 cups other liquid or fruit-juice

1/4 cup to 1 cup sugar (lemon-juice requires more sugar than orange-juice, and orange-juice more than coffee or cream)

Soak gelatin in cold water until soft. Add to boiling water and stir over hot water until thoroughly dissolved. The object of heating only part of the water is to hasten the cooling and solidifying of the gelatin mixture. Add sugar and stir until dissolved. Remove from heat. Add remaining liquids or fruit pulp and mix thoroughly. Pour into molds that have been dipped into cold water.

Standard Formula For Whips

Use recipe for standard gelatin jelly but leave the mixture in the bowl in which it was mixed until it begins to congeal. Then whip until it becomes light and frothy. Fold in 1 1/2 cups fruit pulp, as prune or apricot. Turn into molds and chill.