Desserts

Baked Custard

4 cups milk
4 eggs
Few gratings nutmeg
1/2 cup sugar
1/4 teaspoon salt

Beat eggs slightly; add the sugar and salt. Blend with the milk and pour in a greased baking dish. Sprinkle a few gratings of nutmeg over the top and bake at 330 degrees F. for 60 to 70 minutes until a silver knife plunged into the center will come out clean. Custards may be baked in the individual cups at the same temperature for a shorter time.

Ginger Bread

1/4 cup shortening
1/2 cup brown sugar
1 egg
2/3 cup New Orleans molasses
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup boiling water

Cream together the fat and sugar. Add the egg and molasses and beat well. Mix and sift the dry ingredients, and add to the first mixture. Add the boiling water last and pour immediately into well greased shallow pan or into greased muffin pans. Bake at 330 degrees F. for 1 hour if in a loaf, for 4.5 minutes if in muffin pans.

Lemon Pudding

1 lemon
1 cup sugar
1 cup boiling water
3 egg yolks
1 cup sugar
2 tablespoons shortening
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup milk

Meringue

3 egg whites
6 tablespoons sugar
1/2 teaspoon baking powder

Peel the lemon, slice very thin, removing the seeds. Put in a metal baking dish, add the sugar and water and cook slowly while preparing the batter. Beat the egg yolks, add the sugar and melted shortening. Sift baking powder and flour into the mixture, alternately with milk. Pour into the pan containing the lemon syrup but do not stir. Bake at 370 degrees F. for 35 minutes. When done spread meringue over the top and brown under the broiler oven for a few minutes. A hot lemon sauce may be served with this pudding if desired.

Fruited Pudding

3 eggs
7/8 cup sugar
4 tablespoons melted shortening
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon water
1 cup tart jam or preserve

Beat eggs till light. Add the sugar and shortening. Mix and sift the dry ingredients. Add to the first mixture alternately with the water and jam. Pour into a greased baking dish and bake in an ovem at 330 degrees F. for 1 hour. Serve hot with foamy sauce.

Foamy Sauce

1 egg
1/2 cup butter
1 cup sugar
6 tablespoons boiling water
1/2 teaspoon lemon extract
1/2 teaspoon vanilla

Cream butter and sugar. Add well beaten egg yolk and 1 tablespoon boiling water at a time until all 6 are used. When well creamed add to the beaten egg white and flavoring.