Special Recipes
GRAPE-NUTS TORTONI
| 3 teaspoon ground mace | 1½ pints whipping cream |
| ¾ cup powdered sugar | 4 egg yolks |
| ¾ cup Grape-Nuts |
Mix together mace, sugar, and half of the Grape-Nuts; whip cream until stiff, add egg yolks well beaten, fold in other ingredients slowly. Put into individual containers (paper cases are best), sprinkle the top with remainder of Grape-Nuts, which have been crushed with a rolling pin. Have ready an empty can packed in a tub with cracked ice and rock salt, use five parts ice to one part salt, place containers in can, cover with ice and salt, let stand until frozen hard.
This recipe serves ten to twelve persons.
GRAPE-NUTS PUFF PUDDING
| ½ cup butter | 2 cups milk |
| 2 cups granulated sugar | 6 tablespoons Grape-Nuts |
| 4 eggs, separated | 4 tablespoons flour |
| 2 lemons, grated rind and juice |
Cream butter and sugar, add egg yolks well beaten, milk, Grape-Nuts, flour and lemons. Last fold in the egg whites beaten stiff. Bake in pudding dish set in pan of boiling water. Have oven hot enough to keep water boiling. When done, pudding will have crust on top, jelly below. Serve hot or cold with plain or whipped cream.
This recipe will serve six to eight persons.
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