Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Quince Pudding

• 6 quinces
  1 cup sugar
  ¼ cup lemon juice
  5 egg yolks
  1 cup cream
  3 egg whites

Wash quinces, cut in quarters, remove seeds and chop; add lemon juice. Beat yolks of eggs; add sugar and cream; when blended, add beaten whites and quince mixture. Pour into buttered pudding dish and bake until firm. Serve hot or cold.

Peach Pudding

• 1 cup flour
  2 cups fine bread crumbs
  ½ cup chopped nuts
  3 eggs
  2 tablespoons lemon juice
  1 cup sugar
  2 cups peaches
  ¼ teaspoon salt

Mix all ingredients, beat well, pour into buttered dish, and steam two hours. Serve with cream.

Baked Chocolate Soufflé

• 2 tablespoons butter
  2 tablespoons flour
  ¾ cup milk
  ½ cup sugar
  ¼ teaspoon salt
  2 tablespoons hot water
  3 squares Lowney’s Premium Chocolate
  yolks of 3 eggs
  whites of 3 eggs
  1 teaspoon vanilla

Melt butter; add flour; when smooth, add milk; cook five minutes; add sugar and salt. Melt chocolate; add hot water and flour mixture; cook five minutes; cool; add yolks of eggs beaten well; cut and fold in the well-beaten whites. Flavor; bake in a buttered baking dish in a moderate oven twenty to thirty minutes. Serve immediately with sugar and cream, or beaten cream, or butter and sugar sauce.