Vegetarian Cook Book

Stale cake, 2 cups. Milk, 3 cups. Eggs, 2. Raisins, 1/4 cup. Beat the egg yolks, add the milk, and pour over the cake, which should first be crumbled into a pudding pan. The raisins should be pressed down so that they will not burn. Set in a pan of hot water, and bake. This may be covered with a thin layer of jelly or shredded pineapple before the addition of the meringue, which is made of the two egg whites and two teaspoonfuls of sugar. PRESSED FRUIT PUDDING Bread, 8 slices. Huckleberries, stewed, 1 quart. Sugar, 1/2 cup. Trim the bread, cutting off all crusts; put four slices in the bottom of a pudding pan ; cover with half the berries, which should have the juice strained off; sprinkle over part of the sugar; then add the rest of the bread and the remainder of the berries and sugar. Over all pour the juice that has been drained; there should be enough to moisten the bread thoroughly. If to be served the same day, put another pan on top of the pudding, with a weight in it, to press the pudding. It is not necessary to press the pudding if not used the same day it is made. Serve with sweetened cream or sweet sauce. Strawberries or other fruit may be used in place of the huckleberries. BLUEBERRY PUDDING Remove the crusts from stale white bread, and slice the remainder of the loaf very thin ; cover the bottom of a granite pan with a layer of these slices, and cover these with stewed blueberries, which should not be very juicy. Repeat these layers two or three times, and then press by placing another pan on top of it, with weights in it. This should stand for several hours. Being prepared the day before, it would make a desirable dessert for a Sabbath dinner. Cut in squares, and serve with cream, or a cream pudding sauce. BROWN BETTY Apples, chopped, 2 cups. Bread crumbs, 1 cup. Butter, 1/2 cup. Raisins, chopped, 1 cup. Raisin or prune juice, 1 cup. Fill a pudding dish with alternate layers of the fruit and crumbs, — fruit first, finishing with bread crumbs on top. Pour over it the fruit juice and melted butter. Set the dish in a pan of hot water, cover, and bake in a mod- erate oven for nearly an hour; then remove the cover, and brown lightly. Serve with sweetened cream or lemon sauce. PRUNE PUDDING Milk or cream, 1 quart. Eggs, 3. Prune marmalade, 2 cups. Corn-starch, 1 tablespoon. Lemon extract. Thicken the milk with the corn-starch, add the prune marmalade and beaten eggs, flavor to taste, and bake in a pan of water until well set. STRAWBERRY GRANOSE Put a layer of granose in a deep pan ; cover with a layer of crushed berries and sugar; repeat till the pan is full. Press lightly. Serve with cream. GRANOSE MOLD Milk, boiling, 2 cups. Granose flakes, 3 cups. Sugar, 2 tablespoons. Eggs, beaten, 4. Stir the granose flakes into the boiling milk; then add the beaten eggs and sugar. Let boil two minutes, and pour into molds. Serve with vanilla sauce. PRUNE PUDDING Prune pulp, 1 cup. Egg whites, well beaten, 4. Sugar, 1/2 cup. Stir the beaten whites of eggs with the prune pulp and sugar. Bake till lightly browned, and serve with cream. BANANA FARINA Milk, 1 quart. Farina, % cup. Sugar, % cup. Vanilla. Bananas.