ksul-uasc-mscc224_034

Coconut Pudding

½ C bread crumbs	3 TB sugar
½ C moist coconut	½ t salt
2 C milk	1 TB butter

Soak bread crumbs and coconut in milk
until soft, then mash and add sugar
salt and melted fat. Beat white and yolk
seperately, add yolk to mixture then
fold in white. Pour in greased baking
dish, set in a pan of hot water and
bake in a slow oven about 30 to 45 min.

Tea Cakes

2 TB melted shortening	1 C milk
½ C sugar	3 t baking powder
1 egg	2 C flour
1 C chopped nuts

Cream shortening and sugar, add egg
beaten, add milk alternately with sifted
ingredients. Add floured nuts last. Bake
in muffin pans in a moderate oven (375)
Split each cake, butter and sprinkle with sugar
and cinnamon or with grated maple sugar

Coconut Pudding

1/2 C bread crumbs
1/2 C moist coconut
2 C milk
1 egg
3 TB sugar
1/2 t salt
1 TB butter

Soak bread crumbs and coconut in milk until soft, then mash and add sugar salt and melted fat. Beat white and yolk seperately, add yolk to mixture then fold in white. Pour in greased baking dish, set in a pan of hot water and bake in a slow oven about 30 to 45 min.

Tea Cakes

2 TB melted shortening
1/2 C sugar
1 egg
1 C milk
3 t baking powder
2 C flour
1 C chopped nuts

Cream shortening and sugar, add egg beaten, add milk alternately with sifted ingredients. Add floured nuts last. Bake in muffin pans in a moderate oven (375) Split each cake, butter and sprinkle with sugar and cinnamon or with grated maple sugar