66 PILGRIM COOK BOOK
Mock Plum Pudding.
Into 1 package hot jello (any flavor) stir ¾ cup raisins, ¾ cup currants, ¾ cup stewed prunes, ¾ cup chopped nuts, ¾ cup grape-nuts, 1 teaspoon cinnamon, and ½ teaspoon ground cloves. Slice, when chilled, and serve with whipped cream.—Mrs. E. H. Pierce.
Press 1 banana through a sieve add juice of ½ lemon, ½ cup of sugar, 1 egg well beaten. Beat all together until very light and set in a cold place. Dissolve 1 package of raspberry jello in 1 pint boiling water and turn into a mould to harden. When ready to serve, pour the banana mixture over.—Mrs. Edw. J. Keuer.
Rice Cream Pudding.
Soak 1 tablespoon gelatine 30 minutes, then add ¼ cup boiling water. Boil 5 tablespoons rice 30 minutes in plenty of water, then drain; when cold, add gelatine and 1 pint whipping cream, whipped stiff, to which has been added ¾ cup powdered sugar, 1 teaspoon vanilla and a pinch of salt, place on ice.—Mrs. G. Leuthesser.
Beat the yolks of 4 eggs and 4 tablespoons sugar together till creamy. Cover half a box of gelatine with a little milk to dissolve it. Heat 1 quart milk to boiling point and add the dissolved gelatine, eggs and sugar and let it thicken but do not let it boil. Remove from fire, beat occasionally until perfectly cold, then add the stiffly beaten egg whites; flavor with vanilla and cool on ice.—Mrs. Mandel Z.
One cup flour, 2 tablespoons lard, 2 tablespoons water. Cut and mix lard with flour, add water and roll.—Mrs. H. Tripler.