. American cookery. one teaspoonful of salt, and one cup of large table raisins from which the seeds • have been removed; mix all together thoroughly, then add one quart of rich milk. Bake in a very moderate oven I until firm in the center. When the pudding has cooled somewhat, beat thewhites of four eggs dry; beat in half acup of sugar and spread or pipe themeringue over the pudding; dredge withgranulated sugar and let cook in a verymoderate oven about fifteen minutes;the oven should be of such heat that themeringue does not color until the lastfew minutes of cooking. Thanksgiving Yeast Dough
. American cookery. one teaspoonful of salt, and one cup of large table raisins from which the seeds • have been removed; mix all together thoroughly, then add one quart of rich milk. Bake in a very moderate oven I until firm in the center. When the pudding has cooled somewhat, beat thewhites of four eggs dry; beat in half acup of sugar and spread or pipe themeringue over the pudding; dredge withgranulated sugar and let cook in a verymoderate oven about fifteen minutes;the oven should be of such heat that themeringue does not color until the lastfew minutes of cooking. Thanksgiving Yeast Doughnuts Mix a yeast cake and a half throughone-fourth a cup of lukewarm water,then stir in enough bread flour to makea dough; knead the little ball of doughuntil smooth and elastic, then drop itinto a bowl of lukewarm water. In amixing bowl beat two eggs until verylight; add three-fourths a cup of gratedmaple sugar, half a teaspoonful of maceor nutmeg, one teaspoonful of salt, onecup of scalded-and-cooled milk, one-. YEAST DOUGHNUTS, MARMALADE. COTTAGE CHEESE 296 AMERICAN COOKERY
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