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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