King Block

Ingredients

• one cup full of new orleans molasses
• one cup full of chopped suet
• one cup full of cold water
• four cups full of flour
• one cup full of currants
• one cup full of raisins
• one cup full of sugar
• three-fourths cup full of butter
• one cup full of boiling water
• two cups of bread crumbs soaked in one quart of milk
• one-half cup full of molasses
• one cup full of sour milk
• one cup full of suet
• one cup full of molasses
• two cups lull of flour
• one quart of milk
• one pint of bread crumbs on the bottom of a pudding dish
• one pint of bread crumbs soaked in one quart of milk
• one cup full of milk
• three cups full of flour
• two cups full of raisins
• one pint of rich lemonade
• one pint of cream
• a cup of sweet milk
• a gill of milk set on back of stove to dissolve
• one tea- spoon full of ginger
• one-half tea-spoon full of allspice
• one-half tea-spoon full of cinnamon
• one-half tea-spoon full of cloves
• three tea-spoons full of baking powder
• one egg
• four eggs
• one lemon
• two spoons full of cream
• one tea-spoon full of soda
• six table-spoons full of tapioca soaked over night in two tea- cups full of cold
• two tea- cups full of cold water
• three eggs
• one heaping tea-cup full of sugar
• one table-spoon full of sugar
• one egg lightly in a cup of sweet milk
• one tea-cup full of sugar
• 30 dbssc^rts
• six eggs beaten to a stiff froth separately
• one-fourth ounce gelatine soaked in a gill of milk set on back of stove to disso
• three bars of sweet chocolate
• one-fourth box full of gelatine
• 31 old trunks taken in exchange
• ginger
• allspice
• cinnamon
• cloves
• nutmeg
• salt
• pepper

Directions

1. Suet Piiddliig.

2. One cup full of New Orleans molasses, one cup full of chopped suet, one cup full of cold water, four cups full of flour, one tea- spoon full of ginger, one-half tea-spoon full of allspice, one-half tea-spoon full of cinnamon, one-half tea-spoon full of cloves, one- half of a nutmeg, one cup full of currants, one cup full of raisins, pinch of salt, three tea-spoons full of baking powder. Steam three hours.

3. Sauce. — One cup full of sugar, three-fourths cup full of butter. Stir to a cream. Add yolk of one egg and one cup full of boiling water. Beat white and put on top. Flavor with lemon or vanilla.

4. Mrs. Abbott.

5. Ijemon Pudding.

6. Two cups of bread crumbs soaked in one quart of milk, yolks of four eggs, one lemon and rind, grated, and the juice, two spoons full of cream or butter. When baked have the whites well beaten with white sugar, and just brown. Eat cold.

7. Mrs. Frank Jerome.

8. Suet Pudding. Excellent.

9. One cup full of chopped suet, one-half cup full of molasses, one cup full of raisins, one cup full of sour milk, one tea-spoon full of soda, four cups full of flour. Steam three hours. To be eaten with hot sauce. This will keep a week or more and is nice steamed over. Miss Armsby.

10. Suet Pudding.

11. One egg, one cup full of suet, one cup full of molasses. New Orleans, one cup full of sour milk or coflee, one tea-spoon full of soda, two cups lull of flour, one cup full of raisins, one cup full of currants. Mrs. D. B. Keeler.

12. PUDDINGS. a9

13. CHARLES WESTLEY,

14. General Subscripfion Ag't/""i:^r Denver Colo.

15. BOOKZS SOXjX) Oasr IlTST^«i.L3yEE3SrTS- Fine art publications of Casseli, Petter, Galpin & Co., London and New York; Dante's Inferno, Purgatory and Paradise, illustrated by M. Gustave Dore ; Milton's Paradise Lost ; Dore Bible Gallery; Egypt: Description, Historical and Picturesque, by Prof G. Ebers ; Cassell's Illustrated Shakespeare ; The Countries of the World ; The Life of Christ, by Rev. F. W. Farrar, D. D., F. R. S.; The Child's Life of Christ; The Early Days of Christianity; The Harmony of the Bible with Science. Any of the above books taken to your house for examination, at your request by postal card.

16. Tapioca Piiclding.

17. Six table-spoons full of tapioca soaked over night in two tea- cups full of cold water. In the morning beat the yolks of three eggs, put them into one quart of milk, add one heaping tea-cup full of sugar, and a little salt, also the tapioca. Boil this mixture like custard. When nearly cold, flavor with vanilla or lemon. Then bake it. After this add a frosting made from the whites of the eggs and one table-spoon full of sugar, and brown it in the oven. Very nice when cold. Mrs. E. V. Wells.

18. Clieese Pnddiug.

19. One pint of bread crumbs on the bottom of a pudding dish. Then add a sprinkle of grated cheese, a little butter in small pieces, a little salt and pepper. Alternate until the dish is full. Beat one egg lightly in a cup of sweet milk, pour over and bake fifteen minutes. Mrs. Howard.

20. L<emoii Pudding.

21. One pint of bread crumbs soaked in one quart of milk, the yolks of four eggs, beaten light with one tea-cup full of sugar, the rind of one lemon; all mixed and baked in a pan. Take the whites of the eggs, beat them very light with a little sugar, not as stiff as icing, adding the juice of the lemon ; put it on the top of the pudding and put in the stove until it is a light brown.

22. Mrs. Howard.

23. Snet Pudding.

24. One cup full of molasses, one cup full of milk, three cups full of flour, one cup full of suet, chopped, two cups full of raisins and currants mixed, cloves and cinnamon to taste. Boil in pudding bag. Mrs. Frank Jerome

25. Fine Diamonds, Watches and Jewelry.

26. — . — . — . — __ — .^^^i

27. Lemon Ice.

28. One pint of rich lemonade with a Httle grated rind of a lemon in it. It must be very sweet as it looses much in freezing. Add the whites of three eggs, cut to a stiff froth. Freeze like ice cream. Mrs. Spining.

29. Clxarlotte-Riisse.

30. One pint of cream and whites of six eggs beaten to a stiff froth separately, one-fourth ounce gelatine soaked in a gill of milk set on back of stove to dissolve. Mi.\ cream and eggs, sweeten and flavor, and stir in gelatine when cool. Place on sponge cake and set away to get firm, Mrs. D. B. Keeler.

31. Chocolate Dessert.

32. One quart of milk, three bars of sweet chocolate ; place in warm place to melt. One cup full of sugar, one-fourth box full of gelatine, stir all into milk and boil. Let cool and serve with whipped cream. Mrs, Spining.

33. DESSERTS. 31

34. Old Trunks taken in Exchange for New Ones.

35. MANUFACTURER AND DEALER IN

36. TRUNKS # VALISES.

37. Near Corner Lja-^vreuce and Sixteentli Streets,

38. BASEMENT. DENVER, COLO.

Nutrition, whole recipe (rough)

Counts 18 of 20 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.