COTTAGE PUDDING

Temp.: 350° F. Time: 50 minutes

4 cup butter or shortening

12 cup sugar

YY cup Crown Brand Corn Syrup

1 egg, beaten
2 cups sifted pastry or cake flour
2'% teaspoons baking powder

4 teaspoon salt

1% cup milk

1 teaspoon vanilla
Cream butter or shortening and gradually beat in
sugar and Crown Brand Syrup. Add beaten egg,
then add sifted dry ingredients alternately with
milk. Stir in vanilla. Pour into a greased and
floured pan 8’’ x 8’’ x 2’’ and bake in a moderate
oven (350° F.) for 50 minutes. Cut in squares and
serve hot with Vanilla Sauce or any of its varia-
tions (recipes page 12). Serves 8.
Variation: .

Fruit Puffs: Increase shortening to 1/3 cup,
omit vanilla and add 2 teaspoons abs lemon or
orange rind. Bake in greased, floured cupcake
tins (filling 14 to 2/3 full) in a 350° F. oven, for
25 to 30 minutes. Serve hot with Lemon or
Orange or Fruit Sauce (recipes page 12).

BROWN BETTY WITH CHEESE
Temp.: 350°-375° F. Time: About 1 hr. and 20 min.

3 to 4 tablespoons melted butter
1% cups soft bread crumbs
6 medium apples (tart)
Y4 cup Crown Brand Corn Syrup
14 cup sugar
1/16 teaspoon salt
1 teaspoon ground cinnamon or nutmeg
(or both)
1 tablespoon lemon juice
2/3 cup grated cheese
1/3 to 1/2 cup water (depending on variety
of apples) .
Toss melted butter and bread crumbs together.
Place about one-half cupful in the bottom of a
1}4-quart greased casserole and cover with half
of the apples (pared, cored and sliced), and half
of the combined Crown Brand Syrup, sugar, salt,
cinnamon or nutmeg, lemon juice, cheese and
water. Now put another layer of buttered crumbs
over this (about 4 cupful) and top again with a
layer of sliced apples. then a layer of the com-
bined mixture. Top all with the remaining but-
tered crumbs. Cover and bake in a moderate
oven (350°-375° F.) 30 to 35 minutes, then remove
cover and bake until apples are tender (45 minutes
or longer.) Serve warm or chilled, with plain
whole milk or cream.
Note: Omit cheese for a plain Brown Betty
dessert. Serve with Foamy Sauce (recipe page 12).

CODDLED APPLES
Temp.: 300°-325° F, Time: 45-50 minutes

8 medium apples, tart and firm
8 whole cloves
14% cups boiling water
Small stick cinnamon
% to 1 cup Crown Brand Corn Syrup
(exact amount depending upon
sweetness of apples)
Wash and core apples; do not peel. Place in large,
flat greased baking dish and stick a whole clove
in cach apple. Add water, cinnamon and Crown
Brand Syrup. Cover and cook in a slow oven
(300° to 325° F.) until apples are tender (45 to 50
minutes). Remove from pan and baste with the
syrup. Serve warm or chilled, plain or with
cream. Serves 8.

FLOATING ISLAND

1 egg, separated
1 tablespoon white sugar
13% cups scalded milk
14 cup white sugar
Yg teaspoon salt
1 tablespoon Benson’s or Canada
Corn Starch
Y%, cup cold milk
VY teaspoon vanilla
Red jelly (for garnish)
To stiffly beaten egg white add 1 tablespoon white
sugar; beat again, using rotary beater. Poach by
spoonfuls on top of milk which is being scalded
in top part of double boiler. Skim out and reserve
for top of custard. Mix together 14 cup sugar,
salt, Benson’s or Canada Corn Starch and cold milk.
Blend, and stir into hot milk; stir and cook over
hot water till smooth and thick. Cover and con-
tinue cooking for 10 minutes. Add well-beaten
egg yolk and again cook for 3 minutes. Remove
from heat and add vanilla; beat with rotary
beater until creamy. Pour into chilled individual
glass serving dishes; top with the poached me-
ringue and garnish with a tiny bit of bright red
jelly. Serves 4.

PLUM PUDDING

1 cup grated raw carrots
1 cup grated raw potatoes
1 cup grated soft bread crumbs
4, cup suet, finely chopped
2 tablespoons sour milk

1% cup sifted all-purpose flour

1 teaspoon ground cinnamon

Yg teaspoon ground nutmeg

1 cup seedless raisins

1 cup currants

4 cup brown sugar

2, cup Crown Brand Corn Syrup

VY teaspoon baking soda ;

1 teaspoon salt

2. teaspoon ground allspice
Mix ingredients in order given. Turn into large
well-greased mould (1)4-quarts), or 8 individual
moulds. Do not fill mould or moulds more than
2/3 full. Cover tightly; (be sure to grease cover
too); set on a rack in a large kettle or steamer,
which has been half-filled with boiling water.
Steam small moulds for 114 to 114 hours; large
mould for 3 hours. Replenish steamer with boil-
ing water during the steaming period if necessary.
Unmould on a heated serving platter; serve hot
with Foamy Sauce (recipe page 12), or with
Vanilla Sauce or one of its Variations (recipes
page 12). Note: If pudding is not used immediately,
teheat for 4 hour before serving. Serves 8. |

TRIFLE

21% cups stale white cake, cut in fingers _
1/3 cup grape or currant jelly
2 cups Custard Sauce (see page 11)

Arrange cake fingers in 6 chilled sherbet glasses.
Top with jelly and pour Custard Sauce over all.
Chill thoroughly. Top with a speck of jelly; or
make pe Sauce with egg yolks and use the
remaining egg whites to make Meringue Drops
(see page 7); top Trifle with Meringue Drops.
Serves 6.

VANILLA BLANC MANGE
(Basic Recipe)

2 cups hot milk
3 tablespoons Benson’s or Canada
Corn Starch |
14 cup white sugar
4 teaspoon salt
2 tablespoons cold milk
1 teaspoon vanilla

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