Serve with Foamy Sauce.
PRUNE WHIPS
This was a cookery-school recipe which the Aunt put in, because she said it was the best sort of a pudding for little girls to make and like.
1 tablespoonful of powdered sugar.
2 tablespoonfuls of stewed prunes.
White of 1 egg.
Cook the prunes till soft, take out the stones, and mash the prunes fine. Beat the white of the egg very stiff, mix in the sugar and prunes, and bake in small buttered dishes. Serve hot or cold, with cream.
JUNKET
1 junket tablet.
1 quart milk.
½ cup sugar.
1 teaspoonful vanilla.
Break up the junket tablet—or rennet can be used—into small pieces, and put them into a tablespoonful of water to dissolve. Put the sugar into the milk with the vanilla, and stir till it is dissolved. Warm the milk a little, but only till it is as warm as your finger, so that if you try it by touching it with the tip, you do not feel it at all as colder or warmer. Then quickly turn in the water with the tablet melted in it, stirring it only once, and pour immediately into small cups on the table. These must stand for half an hour without being moved, and then the junket will be stiff. In winter you must warm the cups till they are like the milk. This is very nice with a spoonful of whipped cream on each cup, and bits of preserved ginger or of jelly on it.
STRAWBERRY SHORTCAKE
Margaret’s mother called this the Thousand Mile Shortcake, because she sent so far for the recipe to the place where she had once eaten it, when she thought it the best she had ever tasted.