Lemon pudding
- 1 tall can milk
- ¾ cup sugar
- juice 2 lemons
- grated rind of 1 lemon
Chill milk, add lemon slowly, then rind and sugar. Line freezing tray with wax paper, and sprinkle bottom with graham cracker crumbs, then fold in custard and sprinkle top with cracker crumbs. Place in freezing unit and freeze.
Lemon bisque pudding
- 1 pkg lemon jello
- 1 cup boiling water
- 1 small can milk
- ⅓ cup honey or syrup
- 1 lemon juice and grated rind
Mix jello and boiling water. Whip milk and add jello after it’s congealed. Add syrup and lemon, then line bowl with graham crackers and pour mixture in and place in icebox until ready to serve.
Cherry pudding
- 2 cups pitted cherries
- ½ cup crisco
- 1 cup sugar
- 2 eggs
- 2 ½ cups flour
- 1 cup milk
- 4 teaspoons B.P.
Cream crisco and sugar and add the beaten eggs. Sift together the flour and B.P. and add alternately with the milk. Drain juice from the cherries and add cherries to the dough. Bake in greased, individual molds.