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Pineapple Fluff
1 cupful shredded pineapple
1 cupful whipping cream
½ cupful English walnuts
¼ lb. marshmallows, cut up
Place on ice and serve cold.
Fig Pudding
¼ lb. figs, chopped
1 lemon
2 cupfuls bread crumbs
1 tablespoonful molasses
1 cupful brown sugar
Nutmeg
¼ lb. suet, chopped
1 tablespoonful flour
2 eggs
Steam 3 hours.
Date Pudding
2 eggs, beaten very light
Teaspoonful baking powder
2/3 cupful sugar
3 tablespoonfuls flour
Little salt
1 big cupful dates
Teaspoonful vanilla
1 big cupful pecans
Bake very slowly, beat eggs and sugar until thick, then fold in flour and add
rest.
Strawberry Shortcake
To each cupful flour add:
1 teaspoonful baking powder
½ cupful milk
½ teaspoonful salt
1 egg
1 tablespoonful lard
2 tablespoonfuls sugar
Roll about three-quarters of an inch thick, score in 4-inch squares, bake in
quick oven. When done, break in half, fill and cover bottom half with crushed
strawberries, top half with whole perfect strawberries and cover all with
whipped cream. Make cake fresh for each meal.
Gingerbread Crumb Pudding
1 lb. raised bread
1 teaspoonful ginger
4 eggs
8 basting spoons molasses
1 pt. milk
½ teaspoonful cinnamon
1 ½ cupfuls sugar
¼ lb. butter
Beat egg and mixture well. Add grated bread and bake in pudding dish. Grease
pudding dish with butter and serve with butter-scotch sauce.
 
 
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