10a - LEMON PUDDING CAKE

10a - LEMON PUDDING CAKE

2 tablespoons butter or regular margarine
1/2 cup granulated sugar
2 eggs, separated
3 tablespoons flour
1 + 3/4 cups mlk
1/2 cup lemon juice
3 teaspoons grated lemon peel
Confectioner's sugar

1. Preheat oven to 350F.
2. In large bowl with electric mixer, beat butter with granulated sugar until well blended. Beat in egg yolks until blended.
3. At low speed, blend in flour. Add milk, lemon juice, and peel.
4. Beat egg whites until soft peaks form when beater is raised.  Using wire whisk or rubber scraper, fold egg whites into lemon mixture.
5. Turn mixture into shallow, 8+1/2-inch baking dish. Set dish in pan; pour boiling water into pan to depth of 1 inch.
6. Bake 40 to 45 minutes, or until golden brown and knife inserted in center comes otu clean.
7. Let stand at least 15 minutes before serving. Sprinkle top lightly with confectioners' sugar. Serve warm or cold, with whipped cream if desired.

Makes 6 servings.

9a - HEARTY BEEF & VEGETABLE SOUP

9a - HEARTY BEEF & VEGETABLE SOUP

2-lb shin of beef
Large Marrowbone
1 tablespoon salt
4 cups (1lb) thinly sliced cabbage
1 + 1/2 cups chopped onion
6 carrots, pared and cut in 3-inch pieces
3/4 cup chopped celery
1/4 cup chopped green pepper
1 can (1 lb, 12 oz) tomatoes, undrained
1/2 pkg (10 oz size) frozen lima beans
1/2 pkg (9 oz size) frozen cut green beans
1/2 pkg (10 oz size) frozen peas
1 can (12 oz) whole-kernel corn, drained
1 pared potato, cubed (1 cup)
2 tablespoons chopped parsley
1 can (6 oz) tomato paste
1/2 teaspoon ground cloves
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon pepper.

1. Day before serving: Place beef, marrowbone, 1 tablesppon salt, and 4 quarts in a very large kettle. Cover and bring to boiling. Skim surface.
2. Add cabbage, onions, carrots, celery, green peppers, and tomatoes.
3. Bring to boiling, then simmer, covered, 30 minutes.
4. Add remaining ingredients and simmer, covered, 3 + 1/2 hours.
5. Remove meat and bone. Discard bone.
6. Let meat cool. Cut into cubes and add back into soup. Refrigerate overnight.
7. Next day: Remove all fat from surface, and discard. Before serving, slowly heat soup to boiling. (Store leftover soup, covered, in refrigerator.)
Makes 6 + 1/2 quarts.