Chaperone Pudding Recipe

From MRS. H. J. PETO, of Arizona, Alternate Lady Manager.
Two lemons, two tablespoonfuls of cornstarch, one and one-half cup
granulated sugar, three eggs. Grate rind of one lemon; squeeze juice
and pulp of two lemons; beat yolks of the eggs with a portion of the
sugar, then add balance of sugar and the grated rind and lemon juice;
mix the cornstarch with a little water; add boiling water, stirring
constantly until thick and clear; add the ingredients previously mixed
and stir until thoroughly incorporated with the starch; pour into a
pudding dish, cool a little, then set into the oven for a few minutes
to brown; beat the whites of the eggs stiff; add a little powdered
sugar and put over top of pudding; brown slightly. May be served warm,
but is delicious if set on ice until thoroughly cold.
From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.
One-half cup of sugar, one cup flour, one-half cup cold water, one
egg, one tablespoonful of butter, two level teaspoonfuls baking
powder, a pinch of salt. Grease cups and put in the bottom of the cups
a little fruit, such as dried currants, cherries, etc., or a little
preserves; pour in the batter, filling the cups a little more than
half full; set them in a steamer and steam forty minutes. This will
make five cups. Served with the following sauce:
_Pudding Sauce_--Six tablespoonfuls pulverized sugar, two
tablespoons of butter, one egg; beat altogether with an egg beater;
flavor with vanilla. When ready to serve, add one cup of boiling
water.
From MRS. F. H. DANIELL, of New Hampshire, Alternate Lady Manager.
Mix together one-half pound fine flour and from four to five ounces of
sifted sugar; put in a sauce pan and bring to the boiling point, one-
half pint of new milk and one-quarter pound fresh butter; stir in
gradually the flour and sugar; beat well four fresh eggs, add them
with the grated rind of a lemon, stirring until the mixture is thick
like dough. Put it on a pasteboard and when cold roll to the desired
thickness, about one-quarter of an inch thick; lay any kind of jam
over the paste, roll it into a bolster-like form and bake. Serve cold,
whole, or in slices nearly an inch thick. Time twenty to twenty-five
minutes to bake.

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