Prune Whip

Wash 1/2 lb. prunes. Soak. Cook in a little water till soft. Remove stones and rub through a colander. Add 3/4 c. sugar. Beat the whites of 4 eggs stiff. Add the prunes, a spoonful at a time. Bake in a slow oven till a light brown, about 20 m. Serve with whipped cream sweetened and flavored with vanilla, or with soft custard.

Tapioca Cream

2 tb. pearl tapioca 1 pt. milk 1/3 c. sugar

2 eggs beaten separately 1/8 ts. salt 1/2 ts. vanilla

Soak tapioca in hot water to cover for 1 h. or more; add the milk and cook in a double boiler till the tapioca is transparent. To beaten yolks add sugar and salt. Pour the hot mixture over them, return to double boiler, and cook 2 or 3 m. Remove from fire, add beaten whites. When cool, flavor.

Sponge Pudding

1 tb. butter 1/2 c. flour \ c. sugar

1/2 ts. baking powder 3 eggs beaten separately

1 pt. milk

Mix the sugar and flour, wet in a little cold milk and stir into a pint of boiling milk. Cook till thick and smooth, add butter and beaten yolks. When cool add baking powder and fold in beaten whites. Bake in a pudding dish set in a pan of hot water 25 to 30 m. Serve with creamy sauce.

Caramel Custard

4 c. scalded milk 3 or 4 eggs

1 ts. vanilla 1/2 c. sugar

1 ssp. salt

Put sugar in an omelet-pan and stir over the fire until it forms a light brown syrup. Add slowly to the milk. Cook in a double boiler till the sugar dissolves, pour slowly over the slightly beaten eggs. Flavor. Strain into a buttered pudding dish. Set in a pan of hot water and bake till a knife inserted will come out clean. Egg and milk in combination must be cooked at a low temperature or they will separate.

Add more sugar before baking if not sweet enough.

Lemon Sauce See page 127.

Vanilla Sauce

1 c. sugar 1 c. water

1 or 2 tb. butter 1 egg

Boil water and sugar together 5 m. Add butter, and when melted pour over the egg well beaten. Stir over the fire till it thickens slightly. Add 1/2 ts. vanilla. If egg is cooked too long, it will separate.

Foamy Sauce

3/8 c. butter

1 c. powdered sugar l egg

1/2 ts. vanilla

Cream butter, add sugar gradually, the well-beaten egg and vanilla; beat while heating over hot water till smooth, but do not melt the butter.

Creamy Sauce

1/4 c. butter

3/4 c. powdered sugar

4 tb. cream 1 ts. vanilla

Cream the butter. Add sugar gradually and the cream, drop by drop. Set over hot water and beat till smooth and creamy, but do not melt the butter. Flavor.

Yellow Sauce

Beat 1 egg until very thick. Add gradually \ c. powdered sugar and beat well with a silver fork. Add 1 tb. melted butter. Beat over hot water for about 10 m. Add 1/3 ts. vanilla. Serve hot.