id="pgepubid00132">PUDDINGS AND SAUCES

SUET PUDDING.

Cup chopped suet, cup molasses, cup sweet milk, three cups flour after it is sifted, cup stoned raisins and a few whole ones, teaspoon soda dissolved in a little boiling water, teaspoon each of cloves and cinnamon, one-half teaspoon nutmeg. Steam until done, at least three hours.

SAUCE FOR SAME — Butter size of an egg, cup of sugar, tablespoon flour. Put all together and pour on boiling water, cook one-half hour. Flavor with brandy, or anything preferred. — Mrs. S. J. Hanna.

SNOW PUDDING.

One-half box Nelson's gelatine, one pint boiling water, one and a half cups sugar, juice of two lemons. When mixture is cool add beaten whites of eight eggs, and beat until ready to congeal. Tint with fruit coloring, and serve with whipped cream. — Mrs. J. B. Henslee.

TAPIOCA PUDDING.

Take one-half cup of tapioca, soak over night, put on the stove in the morning; cook up clear, add one cup of sugar, large spoon of butter and raisins. Bake one hour, set away until cool. Serve with cream. — Mrs. Hugh Parry.

PLUM PUDDING.

Six crackers pounded fine, six eggs, one quart boiling milk, one cup sugar, one-half cup butter. Raisins, currants, citron and spices to taste. — Mrs. W. H. Nash.

POP-OVERS.

Three eggs, three cups flour, three cups milk, a little salt, butter the size of an egg, one heaping teaspoon baking powder. Beat the whites separate and add last. Bake in small muffin tins in a quick oven. — Mrs. Hugh Parry.

PLUM PUDDING.

Chop and rub to a cream one-fourth pound of suet, add scant half pound sugar; mix well. Add four well beaten eggs, one grated nutmeg, one-half teaspoon each cloves, mace, and salt, one-half cup brandy, three-fourths cup milk, flour to make a thin batter. Seed and chop one-half pound raisins, wash clean one-half pound currants, cut into thin slices one-half pound citron. Sprinkle fruits with flour to prevent their settling to the bottom of batter. Steam five or eight hours.

SAUCE FOR PUDDING — Cream two cups of butter, add slowly one cup powdered sugar, the unbeaten white of one egg, two tablespoons of wine and one of brandy, one-fourth cup boiling water. Heat until smooth and creamy. Heat the bowl for the creamed butter, and when adding wine do so slowly to prevent curdling. This pudding will keep for a year. As it can be prepared beforehand, it is excellent for Christmas, saving much labor on that busy day. — Mrs. H. C. Dimick.

CHOCOLATE PUDDING.

One quart milk, three squares Baker's chocolate melted in the milk, two eggs, four large spoons cornstarch, three large spoons sugar. Beat sugar, eggs and cornstarch together, add small teaspoon salt. Cool in a mould. Serve with whipped cream. — Mrs. F. G. Barker.

INDIAN PUDDING.

One quart milk, one cup white meal or gold dust, one cup sugar, two eggs. Salt. Scald the meal in milk, and bake about two hours slowly.

QUEEN OF PUDDINGS.

One pint bread crumbs, one quart of new milk, one cup sugar, yolks of four eggs. Bake in slow oven; when done spread with jelly. Whip whites of eggs to stiff froth, add four tablespoons pulverized sugar, spread on top, return to oven and brown. Serve with whipped cream. — Mrs. H. C. Dimick.

SNOW PUDDING.

One-half package gelatine, soak two hours in one pint cold water; heat without boiling until it is all dissolved; when nearly cold, beat thoroughly with an egg beater, then add the whites of four eggs beaten to a stiff froth, one cup powdered sugar, the juice and grated rind of one lemon. Let it cool. Use the yolks for a soft custard to put around each dish when served. — Mrs. T. Kyle.

TRANSCENDENTAL PUDDING.

Half a teacup of rice steamed in one quart of milk two hours. Take the yolks of three eggs, grated rind of one lemon, a little salt, sweeten to taste. This is to be stirred into the rice. Butter the pudding dish. Bake. Beat the whites stiff, sweeten with pulverized sugar, flavor with the juice of the lemon. Set in oven and brown lightly. — Mrs. H. D. Leonard.

SNOW PUDDING.

Pour half a pint boiling water over half a box gelatine; stir until dissolved. Into this squeeze the juice of three lemons, add two cups sugar; beat whites of four eggs to a stiff froth, add gradually to the dissolved gelatine, etc. Beat constantly thirty minutes, until it has the appearance of snow. Dip moulds in cold water, and put the mixture on ice to cool.

CUSTARD FOR THE ABOVE — Three cups milk, three-fourths cup sugar, yolks of four eggs. Flavor with vanilla. Boil the milk and stir in the eggs gradually, being careful not to let it lump. — Mrs. H. C. Dimick.

BAKED CUSTARD.

Scald one quart of milk, then add four well-beaten eggs; sweeten and flavor to taste. Pour into a pudding dish, and set in a pan of hot water in the oven.

ORANGE PUDDING.

Peel four oranges, slice very thin, lay in a deep dish with one cup white sugar strewn over it; set it away for an hour.

CREAM FOR SAME — One-half cup flour, three-fourths cup sugar, small piece of butter, yolks three eggs, one half teaspoon essence lemon. Beat these together and pour into one pint boiling water; let it boil a few minutes; pour over the oranges while hot. Beat the whites of the eggs to a stiff froth, add two teaspoons sugar, spread over the top, place in the oven to brown a few minutes. Serve cold. — Mrs. W. H. Nash.

BAKED CUSTARD.

Beat the yolks of four eggs half an hour; add five ounces pulverized sugar, then one quart cold, new milk; add a teaspoon lemon extract, fill the cups and set them in a pan half filled with warm water. Place the pan in a rather cool oven and gradually increase the heat. In about twenty minutes dip a teaspoon in one of the custards to see if it is firm. Great care is needed in baking custards, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey. — Mrs. Wm. Morris.

DANDY PUDDING.

One quart sweet milk, two tablespoons cornstarch, five tablespoons sugar, yolks of four eggs. Beat the cornstarch and sugar together, and stir into the milk when boiling; stir until it thickens and is smooth. Flavor with a teaspoon vanilla. Butter the pudding dish. Beat the whites of the eggs to a stiff froth with a little pulverized sugar, pour on the top, put in the oven and bake. — Mrs. H. D. Leonard.

DESSERT.

APPLE MERINGUE.

Pare and stew a few apples just as you would for sauce; take two or three slices of bread, butter them well. Line a bread pan with pie crust, cover with a layer of the apple sauce well sweetened with sugar, next a layer of bread, then of apples. Bake till done. Beat the white of an egg for meringue, spread on top and brown in the oven. Serve with cream or sauce of any kind. — Mrs. Hugh Parry.

GELATINE CUSTARD.

One quart milk, one-half box gelatine, two-thirds cup sugar, three eggs. Put gelatine in milk, scald the same, then add the yolks of eggs with the sugar, and salt. Let it come to a boil; when a little cool stir in the whites. Set it in a basin of cold water and stir thoroughly, adding flavoring when quite cool.

ORANGE JELLY.

One-half box gelatine dissolved in one-half pint cold water half an hour; then add half a pint boiling