“I have taken Lydia E. Pinkham’s medicines and they have done me a lot of good. Since then I have been able to do my housework, and I have a lot to do as we live on a farm. Seeing your advertisement in the papers was what made me think of writing to you.” Mrs. Wm. B. KEIVER, Upper New Horton, New Brunswick.
Chocolate bread pudding
Ingredients 2 cups bread crumbs 4 cups of milk (or 2 of water and 2 of evaporated milk) 2 squares chocolate 2/3 cup sugar 1 salt spoon salt 1 teaspoon vanilla
Method—Soak bread crumbs in milk until soft. Melt the chocolate over hot water and add the sugar to it. Beat eggs well and add with the remaining ingredients to the crumbs and milk. Mix well and bake in a buttered pudding-dish in a moderate oven, until thick and firm. A Meringue (see page 23) of egg white and sugar may be spread over the top about 15 minutes before it is done, or it can be served with cream, hard, or foamy sauce.
Hard Sauce—1/3 cup butter, 1 cup powdered sugar, 1/3 teaspoon lemon extract, 2/3 teaspoon vanilla. Cream the butter, add sugar gradually, and flavoring.
Lack of energy or ‘pep’ makes a woman feel old while she is yet young in years and general appearance.
“No serious trouble” “I had no disease only I felt tired and had headache very often and thought I needed a tonic, so I got Lydia E. Pinkham’s Vegetable Compound and the Liver Pills. I am now on the third bottle and have not had headache for over two weeks. Of course I have not had any serious trouble at all.” Mrs. M.A. Watson, Victoria St., Cobourg, Ontario.
“I was weak and run down, had no appetite and was nervous. The nurse who took care of me told me to try Lydia E. Pinkham’s Vegetable Compound, and now I am getting strong. I recommend your medicine to my friends.” Mrs. D. Maxwell, R.R. No. 2, Bothwell, Ontario.
Ingredients 1 quart milk 4 eggs 4 tablespoons sugar 1/2 teaspoon salt few grains nutmeg
Method—Scald one quart of rich creamy milk. Beat four egg yolks, add sugar and salt and beat until thick like cream. Beat the four egg whites until foamy, not stiff, mix well with the yolks and sugar and add scalded milk. Stand the cups in a shallow pan, stir the foam down, and fill the cups to overflowing or nearly so. Put hot water in the pan and bake in a hot oven, watching them carefully that they do not scorch. Lay buttered paper over if needed. Test with a knife as soon as they begin to puff up and if the blade comes out clean, not milky, they are done.
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