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The 1918 Fanny Farmer Cookbook
add sugar, salt, and milk; strain, add lemon rind, and pour mixture over bread. Cover, set in
of hot water, and bake one hour.
pan
1
8
Lemon Mixture. Cook three tablespoons lemon juice, grated rind one lemon, and
one−fourth
cup butter two minutes. Add one cup sugar and three eggs slightly beaten; cook until mixture
thickens, cool, and add one tablespoon brandy.
1
9
Cottage Pudding
1
2
1
/4 cup butter
1
cup milk
/3 cup sugar
2
4
1/4 cups flour
egg
teaspoons baking
powder
1
/2 teaspoon salt
Cream the butter, add sugar gradually, and egg well beaten; mix and sift flour, baking
powder,
and salt; add alternately with milk to first mixture; turn into buttered cake−pan; bake
thirty−five
minutes. Serve with Vanilla or Hard Sauce.
2
0
Strawberry Cottage Pudding
1
1
1
/3 cup butter
1
/2 cup milk
cup sugar
1
3/4 cups flour
egg
3
teaspoons baking
powder
Mix same as Cottage Pudding, and bake twenty−five minutes in shallow pan; cut in squares
and
serve with strawberries (sprinkled with sugar and slightly mashed) and Cream Sauce I. Sliced
peaches may be used in place of strawberries.
2
1
Orange Puffs
1
/3 cup butter
Chapter XXIII − HOT PUDDINGS
450
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