Page:The Pilgrim Cookbook.djvu/63

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PILGRIM COOK BOOK 59

until desired amount is used. The last layer should be plain bread; add 1 cup milk and bake in hot oven 30 minutes. Uncover and brown. Serve with cream. — Mrs. E. Ferch.

Orange Pudding.

One-half cup sugar, 1 pint milk, 1 heaping tablespoon corntarch, 2 eggs. Let sugar and milk come to a boil, add corntarch, which has been dissolved in some of the milk. When done add eggs and 5 sliced oranges. — Mrs. Louise M. Lafrentz.

Orange Pudding.

Slice and sweeten 6 oranges, and ½ pound nuts. Place in layers alternately and put ½ pint of whipped cream flavored with maraschino on top. — Mrs. Mandel Z.

Peaches Melba.

Cut rounds of sponge cake or angel food and soften with a little sherry or fruit juice. Put a half peach on each round and fill with ice cream or whipped cream. Grate macaroons over all. — Alicia K. Steinhoff.

Pineapple Whip.

One-half pint whipping cream, 5 cents worth of marshmallows, 1 tablespoon sugar, 10 maraschino cherries, 5 slices of pineapple. Whip cream until stiff, add marshmallows, cut in small pieces, and let stand 1 hour. Just before serving add the fruit and sprinkle with chopped nuts when ready to serve. — Mrs. G. C. Hass.

Pineapple Float.

Mix 1 can shredded pineapple with ½ pint whipped cream, add sugar to taste and cut into it several marshmallows. — Mrs. W. H. Jacobs.

Pineapple Dessert.

Cut bread into rounds the size of a pineapple slice, dip into beaten egg and fry crisp in butter. Spread with orange marmalade, lay slice of pineapple on this and top with whipped cream. — Ella Baerwald.