- 1½ cups sugar,
- 1 cup water,
- 2 eggs (whites).
Boil sugar and water until it threads well, pour over the egg whites well beaten, beating all the time, when partly cool add ½ cup chopped pineapple.
PUDDINGS
PEACH COBBLER, SOUTHERN STYLE
A large pie baked in shallow baking tins from one to one and a half inches in depth with bottom and top crust, glazed and sugared on top, and cut out in squares or triangular pieces.
Fine puff paste is too rich for this purpose; ordinary flaky pie crust made with ten or twelve ounces of butter, to a pound of Gold Medal Flour, is best; cover the bottom of the pan with a sheet of paste rolled quite thin, fill with ripe peeled peaches, strew over them half their weight of sugar, and a little nutmeg; cover with another thin sheet of paste, and bake about three-quarters of an hour; when half done brush over the top with egg and water and strew granulated sugar over; put back and bake to a rich color; when the fruit is too dry to make its own syrup, make a sauce to go with the cobbler; all sorts of fruit or rhubarb can be used this way; canned fruit should be stewed down till the juice becomes thick before being put in the paste lined tins.