PRUNE PUDDING
- ½ lb. prunes
- ½ lemon
- 1 tablespoonful cornstarch
- ½ pint (1 cup) milk
- 2 eggs
- 2 heaping tablespoonfuls (2 ozs.) sugar
- 2 heaping tablespoonfuls (2 ozs.) currants
- 1 inch cinnamon stick
- 1 wineglassful port wine
Wash the prunes and stew them gently with sufficient water to cover, adding also the sugar, cinnamon, lemon rind, and strained juice. When tender, remove the cinnamon and lemon rind; stone the prunes and rub them through a sieve. Crack half of the stones and chop the kernels, add them to the prune pulp, and allow to cool a little.
Clean the currants and soak them in the wine. Mix them with the cornstarch and add them to the prune mixture, with the yolks of eggs and the whites stiffly beaten. Pour into a buttered earthenware dish, dredge with sugar, and bake for half an hour in a fairly hot oven. Serve hot.
PUMPKIN PIE
- ½ pint (1 cup) stewed pumpkin
- 4 heaping tablespoonfuls (4 ozs.) sugar
- ½ teaspoonful powdered ginger
- ½ teaspoonful powdered cinnamon
- ¼ teaspoonful grated nutmeg
- 1 teaspoonful lemon extract
- 2 eggs
- 1 tablespoonful cornstarch
- ½ pint (1 cup) cream
- 2 tablespoonfuls melted butter
Line an earthenware pie-plate with pastry. Moisten the cornstarch with three tablespoonfuls of the cream. Bring the rest of the cream to boiling point, stir in the cornstarch, and continue stirring until thickened. Remove from the fire, add the eggs well beaten and all the other ingredients. Turn into the prepared pie-plate and bake in a moderate oven for about one hour.
RHUBARB MERINGUE
- 1 lb. pink rhubarb
- 4 ozs. (4 heaping tablespoonfuls) sugar
- 4 eggs
- 1 lemon
- 2 tablespoonfuls sugar
Wash the rhubarb and cut it into inch lengths; stew it with the sugar till tender; strain the juice into a basin, and rub the fruit through a sieve.