The Blue Grass Cook Book

page 230

      PRUNE PUDDING (No. 2)
Miss Virginia Croxton

  1 pound prunes,

  3/4 pound sugar,

  6 eggs.

Stew, seed, and chop the prunes very fine. Beat the whites of the eggs; add the
sugar, and stir in the prunes, and bake in a buttered dish for 20 minutes. Make
a custard of the yolks of the eggs and 1 quart of milk. Sweeten and flavor to
suit the taste. Serve the pudding in the baking-dish, and after serving in small
plates, use the custard as a sauce.

      RICE PUDDING (No. 1)
R. V. J.

  1/2 cup of rice,

  1/2 cup of sugar,

  Small piece of butter,

  1 quart of sweet milk.

Bake slowly 4 hours, and serve with cream.

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