HOT PUDDINGS

"The daintiest last to make the end more sweet."

It is said, "One of the best uses of originahty is to say common things in an uncommon way." One of the next best uses is in serv- ing common things in uncommon ways for — "Variety ah^ne gives joy; the sweetest meats the soonest cloy."

How to Insure the Best Results.

Always butter pudding molds well. If the pudding is to be boiled in a mold, use a covered mold. Stand in boiling water and boil continuously until done. Have the water come up as high as the pudding in the mold.

If a bag is used, it should be of thick cotton. Dip the bag in hot water and flour the inside well. Plunge immediately in hot water. When done, dip the bag in cold water and the pudding will turn out easily. Put a plate on the bottom of the kettle to keep the pudding from burning.

When a pudding is to be steamed, have the pudding mold a little smaller round than the steamer used. Lay a cloth over the top of the steamer and cover steamer closel}'. Do not uncover the steamer or jar it till the pudding is done.

In boiling or steaming puddings never allow the water to stop boiling till pudding is done. If more water has to be added it must be at the boiling point.

When raisins are used in puddings, put them in dry and well floured. If put in wet, the pudding will be heavy.

HOT PUDDINGS. 165

"The discovery of a new dish does more for the happiness of man than the discovery of a new star."

"The hand that made you good hath made you fair."

Old English Plum Pudding; over 100 years old. One pound. seeded raisins; 1 pound currants; 1 pound beef suet; 1 pound brown sugar; 1 pound flour; 1 pound fine wheaten bread crumbs; 3^ pound candied orange peel; 34 pound citron; 1 tablespoon salt; 1 teaspoon nutmeg; 1 teaspoon cinnamon; 1 tea- spoon cloves; 8 eggs; Y^ ounce bitter almonds, chopped fine; 3 large carrots, grated fine; 1 breakfast cup strong black coffee; 1 breakfast cup molasses. Enough sweet cider to wet and mix well, but not enough to make thin. Mix the dry ingredients well to- gether. Beat the eggs, without separating, then add them to the molasses and coffee. Add the carrots and mix well, adding the cider slowly. Let all stand until morning. The mixture should be of a consistenc}^ to be packed and pressed into buttered pud- ding boilers, and should cook 10 hours. Duiing the making of this pudding every person in the house must help stir it, and it is said that whatever is wished for during the operation will be granted. This recipe is over one hundred years old.

— Mrs. Henry Whipple.

Christmas Plum Pudding.

One cup finely chopped suet; 2 cups of fine bread crumbs; 1 cup sour milk; 1 heaping cup sugar; 1 cup each seeded raisins and cur- rants; 3^ cup citron, sliced thin; 1 cup blanched almonds, chopped;

1 cup prunes, cut in large pieces; 1 teaspoon each salt and cloves;

2 teaspoons cinnamon; Yi grated nutmeg; 4 well beaten eggs; 1 level teaspoon soda, dissolved in 1 tablespoon warm water; 1 pint flour. Put the well beaten eggs, sugar, spice, salt, and milk in a large bowl. Flour fruit from a pint of flour and add to mixture, then the nuts, bread crumbs and suet, one at a time; last the dis- solved soda and rest of flour. Steam 4 hours in angel cake ])an. Serve with the following sauce:

Sauce: Cream 1 cup sugar and Yi cup butter; add yolks of 4 eggs, beaten well; a pinch of salt, and 1 large cup hot cream or rich milk. Beat well. Cook in a double boiler till thick, but do not boil. Flavor with vanilla.

— Mrs. E. T. Hanson, Beloit. Wis.

166 THE MENDELSSOHN CLUB COOK BOOK.

Plum Pudding.

(Without suet or shortening.) Mix in a bowl dry: 1 cupful seeded raisins; 1 cupful clean currants; 3^ pound shredded citron; 1 cupful brown sugar; 1 cup- ful chopped nuts — either pecans, peanuts, walnuts or hickory nuts; 3^ grated nutmeg; K teaspoon cinnamon; 3^ teaspoon cloves. Sprinkle over this mixture: 1 cupful flour; 1 pint bread crumbs; mix all thoroughly. Beat 3 eggs without separating, until light. Dissolve }/2 teaspoon soda in 2 tablespoons warm water; add it to Y2, cup molasses; add the juice and rind of a lemon and Y^ cup grape juice or wine. Mix well, pack in molds and steam several

— Mrs. Henry Whipple.

Suet Pudding I.

One cup suet, chopped fine, or Y2 cup butter; 1 cup molasses; Yi cup sweet milk; 2 teaspoons baking powder; Yi teaspoon cinna- mon; Y teaspoon cloves; a little salt; 2 cups flour; 1 cup raisins;

1 cup nut meats. Steam 3 hours. Serve with whipped cream or egg sauce. Mrs. C. E. Sovereign.

Suet Pudding II.

One cup chopped suet; 2 cups raisins; 1 cup currants; 1 cup sugar; 3 eggs; 1 teaspoon cinnamon; 1 teaspoon nutmeg; Yi tea- spoon cloves; Yi teaspoon salt; Y2 cup sour milk. Dissolve in the milk 1 teaspoon soda. Add flour to make quite stiff. Steam 3 hours. Serve with pudding sauce.

■ — Mrs. George Manlove.

Suet Pudding III.

One cup chopped suet; 1 cup sliced figs; small piece of citron, cut fine; 1 cup sour milk; 1 teaspoon soda, dissolved in Y cup molasses; 1 tablespoon of sugar; flour to make quite stiff. Steam

— Lurena Lander.

Suet Pudding IV.

One cup suet, cut thin, in 3^-inch pieces; 1 cup dried cher- ries; Y cup sugar; 1 cup sweet milk; pinch of salt; 2 teaspoons baking powder. About 23^^ cups flour to make it a httle thicker than for a cake. Steam 2 hours. Serve with rich lemon sauce.

— Mrs. J. L. Keep.

HOT PUDDINGS. 167

Suet Pudding V.

One cup chopped suet; 1 cup molasses; 1 cup milk, sweet; 1 cup raisins; 33^2 cups flour; 1 egg; 1 tablespoon cinnamon; 1 teaspoon cloves; i'^ teaspoon nutmeg; salt; 1 teaspoon soda in the milk. Steam 3 hours. Serve with following sauce:

Sauce: 1 cup sugar; 3^ cup butter, creamed. Put in double boiler and cook till creamy. Add 1 egg, beaten, and 2 tablespoons vinegar. Beat all 15 minutes. — Mrs. T. V. Engstrom.

Fig Pudding I.

Chop 1 pound figs; add 1 pint bread crumbs; 1 teacup butter; Y2 cupful sugar; 1 teaspoon salt and 4 eggs. Steam in mold 1 hour. Serve hot, with pudding sauce.

Fig Pudding II. One cup figs, chopped fine; 1 cuj) English walnuts, chopped;

1 cup granulated sugar; 2 eggs, beaten separately; 1 teaspoon bak- ing powder; 3 tablespoons flour. Bake 3^ hour in slow" oven. Serve with whipped cream or hard sauce, as follows: Cream 1 cup sugar; 3^3 cup butter. Add the white of 1 egg, beaten. Vanilla to taste.

— Mrs. a. H. Allen

Fig Pudding III.

Two cups bread crumbs; }/^ cup butter; 1 cup sugar; 34 pound figs; 2 tablespoons flour; }/2 cup nut meats; 2 tablespoons molasses;

2 eggs; 3^ teaspoon soda. Steam 2 hours. Serve with following sauce:

Sauce: Whites of 2 eggs; 1 cup sugar; 1 teaspoon vinegar, or 2 teaspoons lemon juice. Add % cup cream before serving.

— Mrs. R. H. Edwards, Oshkosh, Wisconsin.

Steamed Fig Pudding.

One-half cup butter; 3^ cup sugar; 3^2 cup molasses; 1 cup sweet milk; 2 eggs; 3 cups flour; 1 pound chopped figs; 2 teaspoons baking powder; pinch of soda; 3^ cup dried currants; 3^ teaspoon- ful nutmeg; 3^ teaspoonful cinnamon. Steam in mold 3 hours. Serve with whipped cream sauce. — Mrs. P. F. Stone.

Graham Pudding.

Mix well together 3^ cup molasses; 3^^ teaspoon soda; V4 cup butter; 1 egg; Y2 cup milk; li^ cups graham flour; a little salt and spice to taste. Steam 2 hours. Add 1 cup raisins, if desired. Serve with any kind of sauce.

168 THE MENDELSSOHN CLUB COOK BOOK.

Brown Pudding. One-half cup molasses; Y2 cup brown sugar; }/2 cup butter; y^ cup sour milk; 1 teaspoon soda; 3^ cup raisins; ^^ cup flour; 1 teaspoon baking powder; spice to taste. Mix together and bake slowly. Serve with sauce.

— Mrs. W. D. Williams, Omaha, Neb.

Date Pudding.

One cup molasses; XYj cups chopped suet; 3 cups flour; 1 cup sour milk; 1 pint dates; 2 eggs; 1 teaspoon of cloves and 1 teaspoon of cinnamon; Yi teaspoon grated nutmeg; 1 teaspoon soda, dis- solved in the sour milk; grated rind and juice of 1 lemon. Steam 5 hours. — Miss Lila Haskell, New York.

Batter Pudding.

One pint milk; 4 eggs, yolks and whites beaten separately; 10 tablespoons sifted flour; a little salt. Beat in whites of eggs the last thing. Bake Yo hour. Serve with lemon sauce.

Delicate Indian Pudding I.

One quart milk; 2 heaping tablespoons Indian meal; 4 table- spoons sugar; 1 tablespoon butter; 3 eggs; 1 teaspoon salt. Boil milk in double boiler; sprinkle meal into it, stirring constantly. Cook 12 minutes, stirring frequently. Beat together the eggs, salt, sugar and Y teaspoon ginger. Stir butter with meal and milk. Pour this gradually over the egg mixture. Bake slowly for 1 hour. Serve with sauce of heated syrup and butter.

— Mrs. Murray Carpenter.

Indian Meal Pudding II.

One quart of milk; 4 tablespoons cornmeal; Y cup molasses; Y cup sugar; 1 level teaspoon ginger; 1 teaspoon cinnamon; pinch of salt; Y cup butter. Scald milk in double boiler, stir in the corn- meal, moistened, in a little cold milk; add the other ingredients and pour into baking dish and bake in slow oven. Stir frequently, until it begins to thicken, then pour in 1 cup of cold milk, and bake 2 hours. — Mrs. J. L. Keep.

Cottage Pudding.

One cup sugar; butter size of an egg; (1 cup sour milk, 1 tea- spoon soda) or \\ cup sweet milk, and 1 teaspoon baking powder); 2 eggs; 2 heaping cups flour; a little salt. Bake in pudding-dish. Serve hot with any preferred sauce.

HOT PUDDINGS. 169

Bread and Apricot Pudding.

Fill pudding dish with alternate la^'ers of fine bread crumbs and canned apricots, drained of their juice. Pour over this a cus- tard made with 1 pint milk, 2 eggs, 3^ cup sugar. Bake 34 hour or until custard is set.

Brown Betty. One cup bread crumbs; 2 cups chopped tart apples; 34 cup sugar; 1 teaspoon cinnamon; 2 tablespoons butter. Butter a deep dish and put a layer of chopped apple in bottom; sprinkle with sugar and bits of butter and cinnamon. Then add a layer of bread crumbs and continue till dish is full. Cover closel}^ and steam % hour in moderate oven; then uncover, and brown quickly. Serve with sugar and cream.

Chocolate and Almond Pudding.

One tablespoon butter; J-^ cup grated chocolate; 3-^ cup milk; }/2 cup flour. Beat thoroughly together and cook in double boiler till like custard. Turn out to cool and add 5 egg yolks, beaten with ^ cup sugar and 1 cup sliced almonds. Whip in the whites of 5 eggs, stiffly beaten. Fill buttered mold. Steam 1 hour, turn out and serve with whipped cream or hard sauce.

— LtxA Keith Marsh.

Willy Boys. Yolks of 2 eggs; 1 cup sugar; 3 tablespoons sweet milk; 1 square melted chocolate. Mix well and add 1 cup flour. Beat till smooth and add beaten whites of 2 eggs and 2 teaspoons baking powder. Steam 20 minutes in individual molds. Serve with cream or sauce.

Steamed Chocolate Pudding.

One egg; 1 cup milk; 34 cup sugar; 2 cups of pastry flour; salt;

3 teaspoons baking powder; 2 squares melted chocolate. Beat egg

well and add the sugar, then the milk and pour gradually over the

sifted flour, baking powder and salt, and add the chocolate last.

Place in buttered mold and steam 134 hours. Turn out on a hot

platter and serve with a foamy sauce.

— ]\Irs. a. C. Horton.

Chocolate Bread Pudding.

Soak 2 cups of stale bread crumbs in 33-2 cups of scalded milk, for 30 minutes. Melt 2 squares of chocolate over hot water, add 34 cup of sugar, and enough of the milk to pour. Add chocolate.

170 THE MENDELSSOHN CLUB COOK BOOK.

2 eggs, slightly beaten, and another }/o cup of sugar, and 1 teaspoon of vanilla to the soaked crumbs. Turn into a buttered baking dish and bake about 1 hour in a moderate oven.

— Miss Ruth Wilkins.

Steamed Bread Pudding.

One pint bread crumbs; 1 cup cold water poured over bread; 1 cup molasses; 1 egg; 1 large tablespoon melted butter; 1 teaspoon soda; 1 cup chopped raisins; 1 cup flour; salt, cloves and cinnamon. Steam 2 hours.

— Mrs. G. T. Kennedy.

Baked Bread Pudding. One cup soft bread crumbs; pour over it 1 pint boiling milk;

1 cup raisins; yolks of 4 eggs, beaten light; sugar and nutmeg to taste; 1 tablespoon butter. Mix well, and bake 20 minutes. Make a meringue of whites of eggs and brown in oven.

Steamed Nut Pudding.

One pint pastry flour; 2 tablespoons baking powder; 3^ tea- spoon salt; 1 cup milk; 2 tablespoons melted butter; 2 eggs; 3^ cup sugar; 1 cup nuts. Mix baking powder and salt with flour. Add milk and melted butter. Beat yolks of eggs and add sugar and beat them well through the dough. Then add the whites of the eggs, beaten stiff, and then the nuts, well rolled in flour. Steam

2 hours and ^erve with wine sauce. (See Sauces.)

— Mrs. Freeman Graham.

Steamed Cup Pudding.

One cup flour; 1 teaspoon baking powder. A little salt and enough milk to make a smooth batter. Put in layers with fruit in greased cups and steam 20 minutes. Eat with cream or fruit sauce. — Miss Sarah Williams.

Inexpensive Steamed Fruit Pudding.

One cup flour; pinch of salt; 1 heaping teaspoon baking pow- der; enough water to make stiff batter; a handful cranberries; Steam 3^ or ^ an hour.

Sauce: Beat 1 egg with 1 cup sugar; flavor and thin with

hot water.

—Mrs. H. D. Stoat, Elgin, 111.

HOT PUDDINGS, 171

Steamed Blueberry Pudding.

One pint pastry flour; 2 teaspoons baking powder; 3^ teaspoon salt; 1 cup milk; 2 tablespoons melted butter; 2 eggs; 34 cup sugar; 1 pint fresh blueberries. Mix the baking powder and salt with the flour, add milk and melted butter. Beat the yolks of the eggs, add the sugar and beat them well into the dough. Then add the whites of the eggs, beaten stiff; and then the fruit well rolled in flour. Put in cups or mold, and steam 2 hours and serve with wine sauce. The ''Home Sweet Home" pastry flour is the best for this recipe.

Canned blueberries may be used, using the juice thickenerl as a pudding sauce.

Apples, or other fruits, raisins cut in halves, or 1 cup of nut- meats, cut in small pieces, may be substituted for the blueberries.

— Mrs. Freeman Graham.

Cranberry Puff.

Sift together 2 cups flour, 3^ teaspoon salt, 2 tablespoons bak- ing powder. Rub into the flour \i cup butter. Beat 2 eggs and add to them 1 cup miik. Stir all into flour with 1 pint cranber- ies Fill buttered cups 3^ full. Steam 1 hour.

—Mrs, J. H, Boose, Pontiac, 111.

Cranberry Pudding. Beat 2 eggs, 1 cup sugar and butter size of an egg to a cream. Add 2 large tablespoons flour; 1 teaspoon baking powder, and 1 quart chopped cranberries. Bake till fruit is done.

Cherry Pudding.

One-half cup milk, ^ cup butter; 1 cup flour; 1 teaspoon bak- ing powder; 1 cup cherries, without juice; bake 30 minutes and serve hot with following sauce .

Sauce: y^ cup sugar; piece of butter size of an egg; 1 level teaspoon flour, rubbed into the butter; 1 cup cherry juice; 1 cup hot water. Cook till it thickens.

— Mrs. E. St. John.

Pieplant Pudding.

Butter a pudding dish. Nearly fill the dish with alternate layers of thin slices of buttered bread, thickly strewn with cinna- mon and sugar, and layers of chopped pieplant. Beat 2 eggs. Stir them carefully over 1 tablespoon flour. To this add 3 cups milk and a little salt. Pour over contents of pudding dish. Let stand 1 hour before cooking. Bake % hour. Serve with lemon sauce.

172 THE MENDELSSOHN CLUB COOK BOOK.

Rice Pudding.

Soak }/2 cup I'ice till it fills up; pinch of salt. Drain and cook in fresh water till soft. Drain and add 1 pint milk. Put in pud- ding dish with 1 tablespoon of butter. Add l-o cup sugar and 3^^ cup raisins. Add beaten yolks of 3 eggs. Season to taste with nutmeg and cinnamon. If too stiff, add little more milk. Bake. When done, add meringue.

— Mks. W. D. Williams, Omaha, Nebr.

Poor Man's Pudding.

Three tablespoons rice, washed till water runs clear; 1 quart milk; 1 cup sugar; a pinch of salt. Cook together in a double boiler for at least 2 hours. Then put in a pudding dish with a few seeded raisins and a little grated nutmeg. Bake slowly in the oven for 3^ hour. Must use discretion as to adding more milk. Rice should be of a ci'eamy consistency \^"hen done.

— Mrs. L. a. Wevburn.

Lemon Pudding.

Grate the r'nd of 1 lemon and extract the juice Put 3 soda crackers in a dish and pour over them IJ.^ cups boiling water and let stand till soaked. Cream the yolks of 3 eggs with J^ cup sugar. Beat the white'^ of 3 eggs to a stiff froth and add to them 2 table- spoons sugar. Math soaked crackers very soft and add 3^ cup sugar, the juice and rind of lemon and yolks of eggs. Stir well, and bake 15 or 20 minutes. Remove from oven and cover with whites of eggs and then brown in oven. Serve either hot or cold.

— Miss Sarah Williams.

Take freshl}^ popped corn; run through a coffee grinder or meat chopper; oat with sugar and cream.

Pinola Pudding.

Two cups pinola (ground freshly popped corn); 2 cups milk; 2 eggs; 14, cup sugar; pinch salt. Put baking dish into larger one containing hot water and bake until set. Eat eitlier cold or hot and with cream and sugai', if desired.

— Mrs. Stanton Hver.

HOT PUDDINGS. 173

Sponge Pudding.

One cup of butter; 3 tablespoons of sugar; 43'<5 tablespoons of

flour. Beat these well together and stir into a pint of boiling milk.

Cook till it thickens; let this cool. Then stir in the beaten yolks of

6 eggs. Pour in a pudding dish, set in a pan of water and bake 3^

hour. Serve with strawberry' sauce.

— Mks. Geo. U. Forbes.

Snowballs.

Two eggs; 1 cup sugar; 1 cup flour; 4 tablespoons water; 1

teaspoon baking powder; grated rind of 1 lemon. Fill well greased

cups half full and steam 3^ hour. Roll balls in pulverized sugar.

Serve with strawberry or any fruit sauce.

— Mrs. C. E. Sovereign.

Creamed Apple Pudding.

Put 1 layer bread in a baking dish. Then a layer of sliced

apples and bits of butter. Another layer of bread and apples and

butter and so on till dish is most full. Beat 2 eggs till light, add to

1 pint of milk and pour over above. Steam or bake till apples

ai'e tender. Serve with sweet pudding sauce.

— Mrs. J. I;. Keep.

Apple Pudding.

Fill dish >< full of apples. Sweeten and dust with cinnamon. Pour over l^atter made of 13^2 cups sugar; 1 tablespoon butter; 1 egg; Yi cup milk; 1 cup flour, sifted with 2 level teaspoons baking powder. Flavor with vanilla. Bake in moderate oven f^ hour. Serve hot with cream. — Mrs. Charles Sowle.

Apple Roll.

Four medium sized apples; Ij^ cups sugar; 1 pint water. Select apples which will cook quickly; peel, core and chop fine. Put the sugar and water on to boil in a deep baking pan and while cooking, make a rich biscuit dough. Roll out about 3^ inch thick, spread over it the apples and roll in a long roll. Cut roll into pieces about 13^^ to 2 inches wide and set into the hot syrup, with the cut side down. Put a small piece of butter, a little nutmeg or cinnamon and a trifle of sugar over each roll. Set in oven to bake. \\'hen the apples are done, and the crust a golden brown, turn them over on a platter and pour around the thick syrup. Serve with either plain or whipped cream. This Avill serve 8.

— Miss Mar\ P>i:nnftt.

174 THE MENDELSSOHN CLUB COOK BOOK.

Apple Dumplings. Pare, quarter, and core the apples. Make a rich, rather stiff baking powder biscuit dough. Roll out about l^ inch thick. Cut out the dumplings with a large round cutter about as large as a common saucer. Put about 4 quarters of apple in the center of each piece and add a little sugar and cinnamon or nutmeg or both, as preferred. Carefully fold the dough over the apples. Place in a baking pan and bake till crust and apples are done. These may be baked with or without a syrup. When baked in a syrup put about 2 cups water to 1 of sugar in baking pan and bring to a boil before the dumplings are put in. If the dumplings are to be boiled, tie each one ni a floured cloth and plunge them immediately into boiling water and boil 30 minutes. If they are to be steamed, place them on a plate a httle smaller than the steamer. Put the plate in the steamer and steam about 40 minutes. Serve hot with sauce or cream. Peaches or other fruit mav be used in place of the apples. Mrs. 0. R. Brouse.

Prune Pudding — Plain, but Nice. Wash and soak 1 pound prunes over night in a little water and stew them in the same water the next morning until soft enough to remove the stones, after seeding, chop in the chopping bowl; then add sugar to taste. Make a baking powder dough, roll out as thin as pie crust, spread on this the prunes and then roll up as you would a jelly roll. Cut in slices about 3 inches thick, lay them in a baking pan and bake in a quick oven about 25 minutes. Serve with cream.

Peach Fritters

Two eggs, beaten; 114 cups milk; 2 cups peaches, sliced fine; 3/2 cup sugar; }^ teaspoon salt; 2 teaspoons baking powder: flour enough to make a thick batter. Drop from a spoon into hot fat.

— Mrs. H. N. Wood, Omaha, Nebr.

Peach Cobbler.

Pare, stone and cut into sections the peaches. Put in a pud- ding dish with a little water, enough about to half cover them. Sweeten to taste and add bits of butter and a sprinkle of flour. Cover with a rich baking powder biscuit crust and bake about 3^ hour. Serve with cream. Apples or other fruit may be used in the same wav.

HOT PUDDINGS. 175

Peach Canapes.

Saute circulai' pieces of sponge cake in butter until delicately browned. Drain canned peaches, sprinkle Tvith powdered sugar, few drops lemon juice and slight grating of nutmeg. Melt 1 table- spoon butter, add peaches, and when heated, serve on cake.

— Miss Ruth Wilkins.

Peach Cup.

Beat 2 eggs and add to 1 pint' of milk. Sift together twice 23^2 f^ups flour,. 3^ teaspoon salt, and 2 teaspoons baking powder. Stir all together. Put 1 spoonful in greased mufhn rings, put on top Y2 peach, hollow side up. Bake. When ready to serve, sprinkle with fine sugar and serve with cream.

— Miss Winifred Ohr, St. Paul, Minn.

Peach Pudding.

Peel ripe peaches and arrange them on the bottom of a but- tered pudding dish; pour over them a batter made from y^ cup sugar, 1 cup milk. 1 egg, 2 tablespoons melted butter, 2 cups flour^ 2 teaspoons baking powder. Bake about ^ hour in moderate oven. Serve warm with cream and sugar or a fruit sauce.

German Puffs.

Beat 4 whole eggs slightly, add 1 cup of milk, and pour gradu- ally into 1 cup of pastry flour. Mix well, and strain through a sieve back into the first bowl. Butter hot gem pans, fill half full, and bake in a moderately quick oven about 40 minutes. Serve at once, with peach sauce. — Miss Ruth Wilkins.

Baked Custard.

Beat 3 eggs and a pinch of salt together till light. Add }4 cup of sugar and beat again. Then add 1 pint milk and nutmeg. Stir till sugar is dissolved. Pour in custard cups, set in a pan of hot water and bake till the centers are firm.

Custard Souffle. Two scant tablespoons butter; 2 tablespoons flour; 2 table- spoons sugar; 1 cup milk; 4 eggs. Let milk come to a boil in a double boiler. Stir flour and butter together, add to boihng milk and cook 8 minutes, stirring it often. Beat sugar and yolks of eggs together. Add this to cooked mixture and let cool. When cool, beat whites of egss stiff and stir in carefully. Bake 20 min- utes in moderate oven. Serve with a creamv sauce.

176 THE MENDELSSOHN CLUB COOK BOOK.

Cup Custard.

Put into each custard cup: Yolk of 1 e.a'g: 1 heaping teaspoon sugar; 3 or 4 gratings of nutmeg; 5 tablespoons sweet milk. Mix thoroughly, and set cups in a pan of hot water. Care must be taken while baking that water does not reach boiling point or cus- tard will whey. By running a silver knife thi'ough custard, if knife comes out clean, the custai'd is done. When cool, cover with a meringue, using the whites of the eggs. AUow 1 tablespoon sugar to the white of each egg. Drop on each meringue a teaspoon of orange marmalade, or a bit of fresh fruit in season.

— Mrs. Fred Moffatt.

Marguerite Pudding.

Scald 1 (]uart milk in double V^oiler. Beat together ^.^ cup sugar, 2 tablespoons cornstarch, 2 tablespoons flour, yolks of 5 eggs, 1 salt spoon salt, Y2 cup cold milk. Pour scalded milk and mixture together and return to fire. Stir till thick and smooth and cook 15 minutes. Add 1 tablespoon butter, 1 tablespoon vanilla. Turn in a dish and make a meringue of the whites, and brown in open

Prune Whip.

Soak 1 cup prunes in warm water and stew until tender. Rub through a sieve. To 1 cup of the sifted prunes add Yi cup sugar and 1/2 cup hot ANater in which is dissolved 1 envelope Minute Gela- tine (plain). Whip into this the well beaten whites of 3 eggs. Serve with a custard sauce.

For Shortcakes, see Hot Breads.

"With the desserts of poetry tlipy feed him."

PUDDING SAUCES. 177