The Rural cook book

Maple Custard. — Scald one pint of rich milk in a double boiler and when hot add a tablespoonful of cornstarch mixed with one-third of a cupful of cold milk. Just before taking from the fire add two tablespoonfuls of fine-shaved maple sugar and the beaten yolks of three eggs. Stir until smooth, adding when cool a pinch of salt and half a teaspoonful of vanilla. Use whites of the eggs with sugar for frosting. By including whiles of eggs in the custard and omitting the cornstarch a delicious cup-custard can be made. Molasses Bread Pudding — Stir into one quart of milk one pint of bread crumbs, one cup of molasses, one cup of raisins, seeded, cinnamon and nutmeg to flavor. Bake in a slow oven for three hours, stirring a little when first heated. Serve hot with cream. Peach Roll. — Into four cups of flour sift two teaspoons of baking powder, add two cUps sour cream, one teaspoon soda and a pinch of salt. Roll out thin and cover with canned peaches which have been drained from the juice. Sprinkle with sugar. Cut the dough into strips and roll up. Bake or steam one-half hour. If baked, pour a little water into the pan. Serve with the reserved juice or with cream and Peach Tapioca. — Soak one-half cupful of tapioca over night in plenty of cold water. Cover the bottom of a buttered pudding dish with a layer of canned peaches, pour over this the tapioca, which has been sweetened with one tablespoonful of sugar, put over this another layer of the peaches and bake in a moderate oven for half an hour. Beat the whites of two eggs until very stiff, add two tablespoonfuls of sugar, spread this over the peaches and return to the oven until a delicate brown. Add more sugar to the juice left from the canned peaches, beat one-half cupful of cream until light, pour gradually over it the peach juice, beat all together and serve with dessert. This dish is good served either cold or hot. Pear Charlotte. — Slightly moisten six slices of stale bread with cold water, spread them with soft butter, put half of them in the bottom of a buttered pudding dish, spread over them two cupfuls of finely chopped ripe pears and sprinkle with four tablespoonfuls of sugar, a grating of nutmeg and a tablespoonful of lemon juice. Lay over them the remainder of the bread, another two cupfuls of the chopped pears and nutmeg, sugar and iemon juice as before. Pour over one cupful of thin maple syrup, cover closely and bake in a slow oven for one hour. Serve hot with whipped cream or maple syrup. Pear Pudding. — Put one quart of canned pears into a baking dish; add a finger length of stick cinnamon and three cloves. If the pears have not been sweetened sufficiently when put up add sugar to make tbem quite sweet, teaspoonful of butter and dredge a teaspoonful of flour over the top. Place the dish on the range where it will heat while you mix a pirt of flour into a biscuit dough according to well-known directions; make a very soft dough; pat into shape with the hands and cover the pears. Bake about 35 minutes. There should be rich juice enough to moisten the crust. If preferred it may have plain cream served with it. Persimmon Pudding. — One quart of persimmons mashed tine with the - hands, and every seed removed. Add one quart of sweet milk, one egg, one tablespoonful of butter, one-half teaspoonful each of cinnamon, nutmeg and ginger, and half as much of allspice and cloves, half cupful of sugar. Pour into a buttered baking dish, and bake till well set, as if for custard. Eat hot or cold; delicious either way.