Delicacies

Soak cracker crumbs in scalded milk. Add beaten egg yolks, sugar, nutmeg, raisins, and butter. Pour into greased large or individual casseroles. Set in pan of water and bake for 34 hour or until inserted silver knife comes out clean. When done, cover with meringue of egg whites and return to oven to brown. Serves six (6). — Mrs. Donald Creelman. Chocolate Pudding 2 tablespoons flour 2 tablespoons boiling 2 tablespoons butter water 1-3 cup sugar 3 eggs beaten separately IV2 squares chocolate melted T^2 teaspoon vanilla ?4 cup milk Melt butter, add flour and milk. Stir over fire until smooth and thick. Melt sugar and chocolate, add water, and when smooth add to first mixture. Add beaten yolks and cool. Then before putting in oven add beaten whites and vanilla. Butter dish. Cook 25 minutes in moderate oven. Serve with following sauce : Yz pt. whipping cream 2 egg yolks beaten W2 cup powdered sugar Mix all together and flavor with vanilla. — Mrs. Rue! Liggett. —131— Pud-dings — Desserts Thursday Club Delicacies Apple Pudding Slice apples in a dish, put one half cup of sugar on them, put hatter over. Batter. 2 eggs T/2 cup flour 1 2 cup sugar Salt Bake Tj hour. — Mrs. Noble M. Anderson. Fruit Cobbler Make Sauce First. K> cup brown sugar Vz cup white sugar 1 tablespoon flour Mix real well with the sugar. Into 1 cup boiling water, put 1 tablespoon of butter and juice of 1 lemon. Mix all together and boil for three minutes. Cobbler. lA teaspoon salt 1 pint of flour 1 tablespoon each of lard 2 teaspoons baking powder and butter Work lard and butter into flour. Mix 2-3 cup, or more, of milk into flour. Roll this dough to a V2 inch thickness. Brush over with melted butter, a little sugar and cinnamon, spread over with 3 or 4 apples chopped fine, or any other fruit — berries are very good. It must be dry. Roll up like jelly cake roll, cut into about eight. Stand these on end in a deep, greased pan, close together. Pour over the sauce and bake 40 minutes. Serve with whipped cream or more sauce. — Mrs. J. M. McCott. Pineapple Whip Beat three egg whites until stiff, and gradually add V2 cup sugar. Fold in 1 cup crushed or grated pineapple from which all the syrup has been drained. Pour into greased baking dish and bake in slow oven about thirty minutes or until puffed and slightly browned. Serve hot or cold with a sauce made as follows : Add V\ cup sugar and % teaspoon salt to three egg yolks. Heat 1^4 cups of the syrup drained from the pineapple, add to the egg yolks and cook in a double boiler until thick. Chill and serve cold on pudding. — Mrs. Alan L. Houser. —132— Thursday Club Delicacies Puddings— Dessert: Stewed Fruit Pudding 2 c. flour 1 1/2 c. milk 1 c. sugar 2 t. baking powder Beat ingredients well. Put cake dough in deep, greased pan. Pour fruit on top. Bake l/> to }\ hours in medium oven. —Mrs. C. H. Holmes. Chocolate Carrot Pudding 1 cup grated raw carrots 1 cup brown sugar 1 cup grated raw potatoes 1 cup ground chocolate 1 cup walnuts (chopped) 1 tsp. each, cinnamon. 1 cup seeded raisins Nutmeg and cloves 1 l/± cups flour y2 tsp. salt 4 tblsp. melted butter