Noodle Pudding
| 1 pint noodles 3/4 cupful sugar 4 eggs 1/4 cupful melted Crisco | 1 lemon 1/4 cupful blanched and chopped almonds 2 cupfuls milk 1/4 teaspoonful salt |
Throw noodles into boiling salted water, and cook five minutes. Drain in colander. Beat eggs until light and stir in the noodles. Grease pudding dish with Crisco, put in layer of noodles, sprinkle with sugar, almonds, grated lemon peel, and melted Crisco. Then add another layer of noodles and proceed as before, until all are used up. Add milk and salt, and bake one hour in moderate oven. Serve hot with milk or cream. This pudding is delicious with stewed fruits.
Peach Delights
| 1 quart flour 3 teaspoonfuls baking powder 2 tablespoonfuls sugar 1/2 cupful Crisco 1/2 teaspoonful salt | Milk 1 egg 1 teaspoonful lemon extract Peaches, fresh or canned Whipped cream |
Sift flour, salt, sugar, and baking powder together, then rub Crisco lightly into them with finger tips; add lemon extract and enough milk to make soft dough. Drop mixture into Criscoed gem pans; place 1/2 peach on each one; fill cavities with sugar and bake in hot oven twenty-five minutes. Serve with whipped and sweetened cream.
Sufficient for twenty delights.
Pineapple Pudding
| For Pudding | |
| 1 can pineapple 1 cupful sugar 4 tablespoonfuls melted Crisco | 1 cupful breadcrumbs 1/4 teaspoonful salt 6 eggs |
| Hard sauce | |
| For Sauce | |
| 4 tablespoonfuls sugar 1/2 teaspoonful salt | 1/2 cupful Crisco 2 tablespoonfuls sherry |
| 4 tablespoonfuls blanched andchopped almonds | |
For pudding. Beat eggs, add crumbs, salt, Crisco, sugar, and pineapple cut into small dice. Turn into Criscoed pudding dish and bake in moderate oven until firm. Serve hot or cold with sauce.