RHUBARB PUDDING
- Stewed Rhubarb
- Stale cake or bread
- Sugar
- Whites of 2 eggs
Line buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake in moderately slow oven (325-f) for 30 minutes. Make a meringue by beating egg whites stiff and adding 4 tblsp. sugar. Remove pudding from oven, cover with meringue and brown in oven.
CHERRY PUDDING
- ½ cup sugar
- ¼ cup butter
- 2 tsp. baking powder
- 2½ cups flour
- 1 cup milk
- 1 cup cherries, pitted
- 1 egg
Cream together the butter and sugar and add the egg then beat well. Sift the flour and baking powder and add alternately with the milk. Blend well, flour the cherries and stir in. Pour batter into a baking dish and bake in moderate oven (350-f) for 30 mins. Serve with plain or whipped cream.
APPLE PANDOWDY
- 4 tart apples
- ½ cup molasses
- ½ teaspoon cinnamon
- 2 tablespoons butter
- biscuit dough
Pare and slice apples and arrange in a well greased shallow baking dish. Sprinkle with cinnamon, drizzle over molasses and dot with butter. Cover with biscuit dough which has been rolled to about ½ inch thickness. Cut gashes in dough to allow steam to escape. Bake in moderate oven about 375 degrees for 30 minutes. Serve hot, cutting out squares of the biscuit to use as a base for the fruit mixture. Serve with cream flavored with nutmeg.