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(Desserts) - (The International Jewish Cook Book)

Take one quart of milk, one teaspoon of salt, one cup of sugar and two
well-beaten eggs. Heat this and then pour in slowly one cup of cream of
wheat or farina, stirring constantly. Boil fifteen minutes; then butter
a deep pudding dish and put in a layer of stewed prunes--that have been
cut up in small pieces with a scissors; on the bottom, over this, pour a
layer of the above, alternating in this order until all has been used.
Bake ten minutes in a hot oven. Plain cream, not whipped or sweetened,
is a delicious sauce for this.

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Take the yolks of four eggs, a cup of granulated sugar, and stir to a
cream. Chop fine thirty prunes (prunes being boiled without sugar), and
add two tablespoons of sweet chocolate, two tablespoons of grated
almonds, and the whites, which have been beaten to a snow. Boil two and
one-half hours in a pudding form and serve with whipped cream.
Soak a small loaf of bread; press out every drop of water, work into
this one cup of suet shaved very fine, the yolks of six eggs, one cup of
currants, one cup of raisins seeded, one-half cup of citron shredded
fine, three-quarters cup of syrup, one wineglass of brandy, one cup of
sifted flour and the stiffly-beaten whites of eggs last. Boil four hours
in greased melon mold.

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German Prune Pudding.

Boil a beef tongue until tender; skin and slice thin. Heat 2
tablespoonfuls of butter. Add 1 chopped onion and 2 cloves of garlic
minced fine. Stir in 1 tablespoonful of flour until brown; add a
little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms,
lemon-juice, salt and pepper to taste. Let boil. Add the sliced
tongue, and 1/2 glass of sherry wine. Simmer ten minutes. Serve with
baked macaroni.

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Dutch Prune Pudding.

Boil some macaroni in salted water until tender. Then fry 1 onion and
2 cloves of garlic chopped in olive-oil. Add 1 cup of tomato-sauce,
salt and pepper to taste. Then add the macaroni, and let fry
altogether. Serve hot with baked chicken.

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Prom MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.
Three large tablespoons corn meal. Scald one quart sweet milk; stir
meal in while hot; small lump butter, one cup molasses, salt; add one
pint cold milk after putting in pan; bake five hours; eat with a
little butter.
From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.
Soak two pounds of prunes in cold water over night; drain through a
colander and seed them. Make your puff paste; roll it out; place your
prunes on the paste, sprinkling with a little sugar on top; then roll
smoothly. Bake in a steady heat and serve hot with hard butter sauce,
or very rich wine sauce.

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From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.
Thoroughly wash one pound of prunes; soak over night, stewing in same
water until very soft; sweeten to the taste while cooking. Next mash
the fruit, removing the stones, and add half a box of gelatine
(previously dissolved in a little water) and whites of four eggs well
beaten. Serve cold with cream.

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From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager. To a
large cup of stewed prunes (chopped fine) add a large tablespoon of
sugar and a pinch of cream of tartar; then the well beaten whites of
seven eggs. Bake about twenty minutes in a shallow pan or dish with a
greased paper in bottom so pudding can be turned out without breaking.
Serve cold with whipped cream.

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Prune Pudding

Cook twelve large prunes until soft. Strain through a colander. Beat the

whites of four eggs stiff and add one cup cracker or dried rusk crumbs,

one cup powdered sugar and pulp of prunes. Boil in double boiler about

one and one-half hours and serve with whipped cream.

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Steamed Prune Pudding

One-third cup stale bread crumbs, one-third cup fine chopped suet,

one-third cup prune puree, one level teaspoonful baking powder, one egg

beaten light, one-third cup flour, one-third cup sugar, one-fourth

teaspoonful salt, one-third cup milk. Recipe for ten people.

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Rice And Prune Pudding

Soak the prunes over night, stew and stone and slightly chop them and

proceed as in the other puddings. Any kind of dried or fresh fruit may

be used for this very wholesome and nutritious pudding.

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Norwegian Prune Pudding

1/2 lb. prunes

2 cups cold water

1 cup sugar

1 inch piece stick cinnamon

1 1/3 cups boiling water

1/3 cup corn starch

1 tablespoon lemon juice

Pick out and wash prunes; then soak 1 hour in cold water, and boil until

soft; remove stones; obtain meat from stones and add to prunes; then add

sugar, cinnamon, boiling water, and simmer ten minutes.

Dilute corn starch with enough cold water to pour easily; add to prune

mixture and cook five minutes. Remove cinnamon; mould; then chill and

serve with whipped cream.

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