For sauce. Boil sugar and water till syrup spins a thread, pour over beaten yolks of eggs, and stir quickly. Set aside to cool, stir occasionally, add lemon extract and just before serving mix in whipped cream.
Sufficient for nine individual puddings.
(Kate B. Vaughn)
1 cupful sugar 3 eggs 1/2 cupful buttermilk 1 teaspoonful baking soda 1-1/2 cupfuls flour 1/2 cupful Crisco 1 cupful blackberry jam 1/2 teaspoonful salt 1/2 teaspoonful grated nutmeg
2 tablespoonfuls Crisco 1 cupful whipped cream Powdered sugar 1/4 teaspoonful salt
For pudding. Cream Crisco and sugar together, add salt, eggs well beaten, nutmeg, flour, soda mixed with buttermilk, and jam. Mix well and turn into Criscoed pudding dish and bake in moderate oven thirty minutes or until firm.
For sauce. Cream Crisco and beat in as much powdered sugar as it will take up, add salt, and stir over boiling water until it becomes liquid, flavor with vanilla extract or sherry, and just before serving add cream. Serve hot with pudding.
If the slices of bread have to be spread with butter or with a paste it should be done before they are cut off. The slices should not be cut thicker than an eighth of an inch. When butter is used there must just be enough of it for us to know in some mysterious fashion that it is there. Every scrap of a sandwich should be eatable. Sandwiches usually are served on folded napkins, and arranged in circles, so that one overlaps the other. It is well to lay a damp napkin over the sandwiches, if they are not wanted immediately, in order to keep them moist. To make superior sandwich butter, work one cupful of butter in a basin with a clean and dry wooden spoon until soft; then add by degrees half a cupful of whipped cream, seasoning of salt and mustard, and put it in a cool place until required.
Egg and Anchovy Sandwiches
3 tablespoonfuls melted Crisco 10 anchovies 3 hard-cooked eggs 2 tablespoonfuls grated cheese 1 teaspoonful curry powder 1/2 teaspoonful lemon juice Salt to taste Brown bread Watercress
Bone anchovies, put them in basin or mortar with eggs, cheese, and one tablespoonful Crisco, and pound all well together. Mix remaining Crisco with curry powder, lemon juice, and salt to taste. Cut some thin brown bread, spread with curry mixture and layer of anchovy paste. Lay another piece of bread on top, and cut into fancy shapes. Arrange on a lace paper and garnish with watercress.
Sufficient for fifteen sandwiches.
Fried Egg Sandwiches
2 tablespoonfuls Crisco 4 hard-cooked eggs 2 tablespoonfuls cream Salt, pepper, and red pepper to taste 2 rasped rolls Fritter batter