Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 1 pound pulled figs
  2 cups water
  ¼ cup sugar
  4 tablespoons lemon juice
  1 cup cream
  ¼ cup powdered sugar

Soak figs in water, then press into shape. Mix sugar and water, boil until sirupy, add lemon juice. Arrange figs on serving dish; cover with sirup; garnish with sweetened cream, beaten until stiff, pressed through pastry bag and tube.

Pineapple Pudding

• pulp from one pineapple
  1 cup sugar
  4 eggs
  ½ teaspoon salt

Mix sugar, eggs and pineapple; bake in slow oven until set. Unmold, garnish with beaten cream, the leaves of the pineapple and cherries.

HOT DESSERTS

Duchess Pudding

• 1 cup scalded milk
  ¾ cup soft bread crumbs
  ½ cup grated cocoanut
  2 egg yolks
  ½ cup cocoa
  ½ cup sugar
  1 teaspoon lemon juice
  2 egg whites
  ¼ teaspoon salt

Soak bread in scalded milk until soft. Add cocoanut, sugar, cocoa, lemon juice and salt; beat well; add yolks of eggs slightly beaten, and cut and fold in the well-beaten whites. Turn into well-buttered pudding dish and bake in a moderate oven 30 minutes. Serve hot or cold.