Peach Cobbler, Southern Style

A large pie baked in shallow baking tins from one to one and a half inches in depth with bottom and top crust, glazed and sugared on top, and cut out in squares or triangular pieces.

Fine puff paste is too rich for this purpose; ordinary flaky pie crust made with ten or twelve ounces of butter, to a pound of Gold Medal Flour, is best; cover the bottom of the pan with a sheet of paste rolled quite thin, fill with ripe peeled peaches, strew over them half their weight of sugar, and a little nutmg; cover with another thin sheet of paste, and bake about three-quarters of an hour; when half done brush over the top with egg and water and strew granulated sugar over; put back and bake to a rich color; when the fruit is too dry to make its own syrup, make a sauce to go with the cobbler; all sorts of fruit or rhubarb can be used this way; canned fruit should be stewed down till the juice becomes thick before being put in the paste lined tins.

Bake until firm in center.

When you want carmel custard, then take 2-3 cup of granulated sugar, melt the sugar until it turns a light brown then add it to the boiling milk.

Plum Pudding

One and one-half cupfuls each grated bread, very fine chopped suet, raisins, seeded, currants, mashed and picked, and coffee, sugar, one-half cupful of citron, milk and orange marmalade, four eggs, two cups Gold Medal Flour, one tea-spoonful each of baking powder, cinnamon, cloves and nutmeg. Mix all these together in large bowl, put in well-buttered mold, set in sauce pan with boiling water to reach one-half up its sides. Now steam three and a half hours, turn out carefully on dish and serve with wine sauce.

Raisin Layer Pudding

Pour 1 cup boiling water over 3/4 cup sugar and boil three or four minutes. Remove from fire and add 1 tablespoonful gelatine which has been soaked for 15 minutes in 1/4 cup cold water. Let cool partially. When mixture begins to thicken, heat until frothy, and stiffly heaten whites 3 eggs and beat twenty minutes. Divide into two portions. Use new oblong bread pan for mold. Tint half pale green, flavor with almond or lemon, add 1/2 cup rich canned apricots cut in small pieces and drained from juice. Put into pan as first layer. Let set before adding second layer, which should be tinted light pink, flavored with vanilla. Into the pink layer beat1/2 cup seedless raisins cooked until tender and drained dry. Serve with whipped cream, garnish with chopped nuts.

Bread Crumb Pudding With Cornmeal

Carmelize 2-3 cup sugar, add to 1 quart milk scalded in double boiler, let stand until dissolved; then add 2 cups stale bread crumbs and let soak until softened. Beat 2 eggs slightly, add 1-3 cup sugar, 1/4 teaspoonful salt, 1/2 tea-spoonful each Mapleine and vanilla, 2-3 cup seeded raisins cut in halves and dredged with 2 tablespoonfuls Gold Medal Flour. Combine mixtures, turn into buttered earthenware pudding dish and bake in moderate oven one hour. Serve hot or cold with whipped cream sauce.