Delicacies

— Mrs. Win. H. Perry. Orange Pudding 1 cup bread crumbs yolks of 2 eggs 1-3 cup sugar whites of 4 eggs juice and rind of 1 orange 1 cup milk Cover bread crumbs with 1 cup milk, add rind and juice of orange and beaten yolks, then add sugar and beaten whites, bake until firm in buttered mold in pan of water. Serve with golden sauce. Golden Sauce. 1-3 cup butter yolks of 2 eggs 1-3 cup milk grated rind and juice of 1 1 cup sugar orange Mix and stir until thickened in double boiler. — Mrs. Frank Benz. Maple Pudding 2 eggs ]A cup maple syrup 1 quart milk 2 tbsp. constarch T j cup sugar pinch of salt Beat eggs and dissolve cornstarch in Yz cup of milk. Add to the eggs, with the rest of the ingredients in order given. Cook in double boiler until thickens. Serve in stemmed glasses with cream — Mrs. E. A. Brelin. —142— Thursday Club Delicacies Puddings — Desserts Lemon Bread Pudding l/2 pint fresh bread crumbs 7/2 cup sugar 1 pint milk 1 lemon rind grated 2 eggs 1 tbsp. butter Beat whites, fold in last. Bake slowly, place dish in pan of water. — Mrs. Chester Cleator. Cranberry Sherbet To 4 cups stewed cranberries ( juice ) add 6 oranges (strained juice), 4 cups sugar. Mix well and pour into freezer. When half frozen, add stiffly beaten whites of 4 eggs. Finish freezing. — Mrs. Logan B. Rudrauff . Clear Pudding 1 cup brown sugar pinch of salt 1 cup water J4 tsp. vanilla and 1 cup 2 level tbsp. cornstarch walnut meats Cook in double boiler until clear, add 1 cup walnut meats and serve cold with cream. — Mrs. Roscoe S. Porter. Carmel Pudding 1 cup sugar 4 tsp. cornstarch pinch of soda 1 cup chopped nuts 2 cups hot milk 1 cup chopped dates pinch of salt 1 tsp. vanilla Place the sugar with a pinch of soda in a dry frying pan on a low fire until the sugar becomes a rich brown liquid. Add 2 cups of hot milk and a pinch of salt. Stir until sugar is thoroughly dissolved. Add 4 teaspoons cornstarch dissolved in a little milk. Cook until smooth. Add 1 cup nut meats, and cup chopped dates and vanilla. Pour into molds and serve with whipped cream. This may be made a day before using. — Mrs. Leo Schachtmayer. Boiled Apples Prepare as baked apples. Make syrup of 2 cups sugar and ]/i cup water. Place apples in this syrup. Have real slow fire. When apples are done on the bottom, turn them over. Syrup may be boiled down until thick and poured over apples. — Mrs. George Edwards. —143— Puddings — Desserts Thursday Club Delicacies Chocolate Delight 5 eggs 2 tbsp. cocoa 24 cup sugar 1 heaping tbsp. flour Beat yolks, add to sugar, then cocoa and flour. Fold in well beaten whites. Bake 30 minutes in pan about 8 by 12 inches. When cool spread whipped cream and chopped nuts; fold like jelly cake, put on serving dish, add more nuts and whipped cream to top. Serve on the table. Have hot chocolate sauce ready to pass and use on this dessert. — Mrs. Russell Easom. Chocolate Bread Pudding 2 cups scalded milk Y% tsp. salt lyi cups bread crumbs lA tsp. vanilla let stand 30 minutes 3 tbsp. chocolate add Ya cup sugar Y* cup nuts 2 eggs beaten