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| BLUEBERRY PUDDING |
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- ¼ cup shortening
- ¾ cup sugar
- 1 cup sifted flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
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- ¼ cup milk
- 1 teaspoon vanilla
- 2 egg whites, beaten
- 3 cups blueberries
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Cream the shortening and stir in ½ cup sugar gradually.
Sift the dry ingredients together and add alternately with the
milk to first mixture. Fold in the stiffly beaten egg whites.
Add vanilla. Mix blueberries with the remaining ¼ cup
sugar. Place in bottom of greased pudding dish. Pour batter over
them and cover mold tightly. Bake at 350° F. for 1¼
hours. Serves 4 to 6. |
Purchase cookbooks
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