Evening Republican, Volume 17, Number 244, Rensselaer, Jasper County, 13 October 1913 — Macaroon Pudding. [ARTICLE]

Macaroon Pudding.

Soak six macaroons in one-half cup of milk. Heat one pint of zailk Ini a double boiler, then add one egg well beaten, two tablespoons of cornstarch, one-half*teaspoon of salt, and the macaroons. Stir well to make it. smooth. Cook about 20 minutes. Talte from fire, add a little vanilla. Have ready the serving dish lined with one-half cup of sugar, pour in the pudding, covering with one-half cup of sugar. Put on top a layer of oranges cut into thin slices, and cool before serving. Peaches may be used in place of the oranges.