From MRS. H. J. PETO, of Arizona, Alternate Lady Manager.
Two lemons, two tablespoonfuls of cornstarch, one and one-half cup granulated sugar, three eggs. Grate rind of one lemon; squeeze juice and pulp of two lemons; beat yolks of the eggs with a portion of the sugar, then add balance of sugar and the grated rind and lemon juice; mix the cornstarch with a little water; add boiling water, stirring constantly until thick and clear; add the ingredients previously mixed and stir until thoroughly incorporated with the starch; pour into a pudding dish, cool a little, then set into the oven for a few minutes to brown; beat the whites of the eggs stiff; add a little powdered sugar and put over top of pudding; brown slightly. May be served warm, but is delicious if set on ice until thoroughly cold.
CUP PUDDING
From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.
One-half cup of sugar, one cup flour, one-half cup cold water, one egg, one tablespoonful of butter, two level teaspoonfuls baking powder, a pinch of salt. Grease cups and put in the bottom of the cups a little fruit, such as dried currants, cherries, etc., or a little preserves; pour in the batter, filling the cups a little more than half full; set them in a steamer and steam forty minutes. This will make five cups. Served with the following sauce:
Pudding Sauce—Six tablespoonfuls pulverized sugar, two tablespoons of butter, one egg; beat altogether with an egg beater; flavor with vanilla. When ready to serve, add one cup of boiling water.
ITALIAN ROLL
From MRS. F. H. DANIELL, of New Hampshire, Alternate Lady Manager.
Mix together one-half pound fine flour and from four to five ounces of sifted sugar; put in a sauce pan and bring to the boiling point, one- half pint of new milk and one-quarter pound fresh butter; stir in gradually the flour and sugar; beat well four fresh eggs, add them with the grated rind of a lemon, stirring until the mixture is thick like dough. Put it on a pasteboard and when cold roll to the desired thickness, about one-quarter of an inch thick; lay any kind of jam over the paste, roll it into a bolster-like form and bake. Serve cold, whole, or in slices nearly an inch thick. Time twenty to twenty-five minutes to bake.