The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

sieve, add 2 tablespns. butter, ¼-½ cup sugar and the yolks of 3 eggs beaten with ¼ cup sugar, with 1 pt. of milk and ½ teaspn. of vanilla or a few drops of lemon extract; bake in moderate oven until creamy, cover with meringue of whites of eggs beaten with 1 tablespn. of sugar; dust with powdered or granulated sugar and brown delicately. Serve cold. =Orange Pudding= 1 qt. milk 1 cup sugar 4 level tablespns. corn starch 2 or 3 eggs 4 large oranges salt 1 tablespn. powdered sugar Heat ¾ of milk with ⅓ of sugar to boiling and stir in slowly corn starch which has been blended with the remaining cup of milk, boil up well and cook in double boiler for 10 m., then add yolks of eggs which have been beaten with ⅓ the cup of sugar; when well heated through, remove from fire and cool. Grate rind from one orange and mix with a little of the remaining sugar; prepare orange pulp according to directions on p. 42, and put into glass dish or individual glasses and sprinkle with remaining sugar; when custard is cold turn it over the oranges, and just the last thing before serving sprinkle the peel over the custard and pile on it in spoonfuls (or put on with pastry tube) the whites of the eggs beaten stiff with a speck of salt and the powdered sugar; Serve at once. Sprinkle meringue with cocoanut sometimes, or decorate with leaves of angelica or diamonds of citron. The custard may be delicately flavored with vanilla. Other fruits may be used. =Banana Pudding= Same as orange pudding, using 3 tablespns. cornstarch only. Pour unflavored custard over sliced bananas warm, so that the custard will be flavored with the banana. =Hattie’s Prune Dessert= Stew 1 lb. nice large California prunes in as little water as possible; drain, remove the stones and chop the prunes, not too fine. Beat the whites of 3 eggs to a stiff froth with a little salt and ¼ cup of sugar. (Be sure to use the sugar in