Macaroon Pudding
4 egg yolks
1 envelope plain gelatin
1 cup sugar
1 cup Macaroon crumbs
1 tablespoon flour
2 cups of milk
4 egg whites
1/2 to 1 teaspoon of vanilla
Mix dry ingredients add yolks of eggs beaten well ,gradually add scalding hot milk. Cook stirring con stantly until a thin custard is formed. Remove from the fire and fold in stiffly beaten whites of eggs. Add vanilla. Pour one half of custard into glass bread pan. Cover with almond macaroon crumbs which have been dried in the oven and rolled. Add balance of custard. Serve cold with whipped cream and a cherry Mrs ABR Meadville Pennsylvania See Menu II.
ORIGINAL RECIPE FOUND IN
THE PARENTS MAGAZINE Formerly called CHILDREN The Parents Magazine
OCTOBER 1929 25 CENTS
OCTOBER 1929 25 CENTS
Published with the official co operation of Teachers College Columbia University Universi ty of Minnesota State Univer sity of Iowa Yale University The PARENTS MAGAZINE Formerly called CHILDREN The Parents Magazine VOL IV No 10 October 1929