FIG PUDDING. MRS. B. B. CLARK.
One-half pound figs, one-fourth pound grated bread, two and one-half ounces powdered sugar, three ounces b.u.t.ter, two eggs, one cup milk.
Chop the figs fine; and mix first with the b.u.t.ter; add the other ingredients by degrees. Put in a b.u.t.tered mold, sprinkle with bread crumbs, cover tightly, and boil for three hours.
FRUIT PUDDING. MISS ANN THOMPSON.
One egg, six even tablespoonfuls sugar, six heaping tablespoonfuls flour, one heaping tablespoonful baking powder, milk to make batter a little thinner than cake dough. Put fruit in baking dish; pour the batter over it, and bake.
ENGLISH PLUM PUDDING. MRS. W. C. BUTCHER.
Four cups of flour, four [one?] cups of sweet milk, one-half cup of sugar, one half cup of mola.s.ses, three-fourths cup of chopped suet, one cup of raisins, one-half cup of currants, one small teaspoonful of salt, one heaping teaspoon of cinnamon, one heaping teaspoon of cloves, one-half a nutmeg, and one teaspoon of soda; steam three hours. This can be kept any length of time. When ready to use, cut off slices and steam one-half hour.
ORANGE PUDDING. MRS. W. C. RAPP AND MISS NELLIE LINSLEY.
Seed and slice five large oranges; pour over them a cup of sugar.
Take one pint of boiling milk; add yolks of three eggs, one-half cup of sugar, a tablespoon of corn starch; boil until it thickens; when nearly cold, pour over the oranges. Beat whites of the eggs with a little sugar; spread over the top, and brown in oven.
OCEANICA PUDDING. MRS. NED THATCHER.
One pint of bread crumbs, one quart of milk, one cup of sugar, four eggs (yolks), b.u.t.ter the size of an egg, grated rind of one lemon; mix, and bake until done, but not watery. Beat the whites of three eggs with one cup of sugar, into which has been stirred the juice of one lemon. Spread over the pudding a layer of jelly and the whites of eggs. Replace in oven until a nice brown. Serve with sauce.
PUDDING. M. E. B.
One pint of flour, one heaping teaspoon of baking powder, one egg, a pinch of salt, one-half a cup of b.u.t.ter, one-half a cup of sugar; mix with water or sweet milk to form a thick batter. Fill a pan one-half full of fruit, sweetened with sugar, and pour the mixture over it.
Put pan in a steamer, and steam one hour. To be eaten with sauce.
PEACH PUDDING. MRS. J. H. REED.
Fill a pudding dish with peaches, cooked and sweetened; pour over them a batter made of one pint of sweet milk, four eggs, one cup of sugar, one tablespoon of b.u.t.ter, a little salt, one teaspoon of baking powder, and two cups of flour. Place in oven, and bake until a rich brown. Serve with cream.
COLD CUSTARD MADE WITH RENNET. MRS. IRA UHLER.
Use a piece of rennet about the size of a half dollar. Take two quarts of good sweet milk, and warm it to the heat of new milk; sweeten to taste; flavor with nutmeg. Soak the rennet in three or four tablespoons of warm water a few moments; then place it in the middle of the pan of milk (with a string attached, and laid out over the edge of the pan, so that it can be removed without breaking the custard); set in a cool place until solid. Serve with cream. This is a very delicate dish for invalids.
POTATO PUDDING. MRS. J. F. McNEAL.
One and one-half pints of mashed potato, one teacup of sugar, one-half cup of b.u.t.ter, one cup of flour, one quart of milk, four eggs, and salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.
QUEEN PUDDING. MRS. T. J. McMURRAY.
One pint of bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs, the grated rind of one lemon, and a piece of b.u.t.ter the size of a hen"s egg. Bake like a custard. When done, cover with the whites of the eggs, beaten to a stiff froth with one cup of sugar and the juice of the lemon. Put back in oven, and brown lightly.
RICE PUDDING. MRS. ELIZA d.i.c.kERSON.
Wash a small cup of rice, and put into a quart of milk; season to taste; add one cup of raisins, and set in oven three hours before dinner. When the mixture begins to brown on top, stir up from the bottom, repeating this until the pudding is done. If it becomes too dry, add more milk.
PRESBYTERIAN PUDDING. MRS. J. EDD THOMAS.
Stew prunes, or any small fruit, sweeten to taste, and while boiling put in a few thin slices of white bread; when the bread is saturated with the boiling juice, put the bread in alternate layers in a deep dish, leaving a thick layer of fruit for the top. Put a plate over the top, and when cool, set on ice. Serve with sugar and cream.
Whipped cream is preferable.
PEACH TAPIOCA. MRS. S. E. BARLOW.
Cover one cup of "Farina" tapioca with a pint of water, allowing it to soak until all the water has been absorbed. Open a pint can of peaches, and pour off the liquor; add to this the tapioca, and cook slowly over a moderate fire until the tapioca is clear and tender; then stir in the peaches. Turn into a dish, and serve cold, with powdered sugar and cream. Cherries, unfermented grape juice, or berries can be used instead of peaches, and will make a most delicious dessert.
TAPIOCA CREAM. MRS. O. W. WEEKS.
Soak one teacup of tapioca in water over night. In the morning, set one quart of milk in a kettle of boiling water, and let it come to a boil. Stir the yolks of three eggs into the tapioca, with one cup of sugar; let it boil a few minutes. Beat the whites of the eggs stiff and put on the top of the cream. Serve cold.
TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER.
Soak one teacup of tapioca and one teaspoon of salt in one and one-half pints of cold water for five hours; keep in a warm place but do not cook. Two hours before dinner, pare and core six large apples; place them in a pudding dish; fill the cavities made by removing cores with sugar and a little grated nutmeg, or lemon peel; add a cup of water, and bake one hour, turning the apples to prevent them drying.
When quite soft, turn over them the tapioca. Bake one hour longer.
Serve with hard sauce of b.u.t.ter and sugar.
SUET PUDDING. MRS. FRED. SHAEFFER.