SHORT CAKES, ETC

Baked Apple Dumplings. Pare, quarter and core the apples, make a rich, stiff biscuit dough, roll and cut in strips; take four pieces of apple for each dumpling and wrap two or three strips of dough around them, pinching the ends together. Put a quart of water in a pudding or baking dish, one cup sugar and a small piece butter; let it boil on top of the stove, then place the dumplings in and bake till crust and apples are done. Serve with cream and sugar. MRS. SHIPMAN.

Peach Rolls. . . Stew dried peaches or any kind of dried fruit and sw^eeten to taste. Make a good baking powder crust, roll thin and spread on fruit, well mashed. Roll crust up and place in a pan four or five inches deep. To two or three rolls add one cup sugar and one half cup butter. Pour in hot water enough to cover them and bake one half hour. This makes it own sauce. MRS. I. X. BAGXELL.

Orange Short Cake. Two tablespoons butter, three of sugar, two eggs, two thirds cup milk, two cups flour, and two tea- spoons baking powder, l^ake in two round tins. Slice six or eight oranges, sprinkle thickly with sugar and place between the layers. Same recipe can be used for strawberries,

MRS. J. H. COWELL.

64 THE YORK COoK BOOK.

Peach Short Cake. Half cup milk, two tablespoons sugar, cne tablespoon butter, one full cup flour, two teaspoons baking powder, yolk of one egg. Mix butter, sugar and yolk of egg, add milk and stir in flour with baking powder. Cut the cake through and placs fruit between, if desired, or. place fruit on cake, bottom side up, and have meringue on top, (whites of two eggs will make a meringue). Any kind of fresh berries may be used, or preserved fruits in the winter time. Use pre- served fruit without juice as you would the fresh. Pinapphs can be chopped. MRS. A. L SNOW.

Strawberry Short Cake. One pint gooi sweet cream one quart flour, two heaping teaspoons baking powder. Sift flour and baking powder together, mix soft, roll thin to fit a pie tin. Lay one layer on top of another, with plenty of butter between. Rake in quick oven, separate the layers, sweeten berries to taste, crush well and spread between layers and on top. Serve with cream. MRS. LYDIA CLARK.

Strawberry Short Cake. One and one-half cups flour, a piece of butter size of walnut or more, a tablespoon granu- lated sugar, two teaspoons baking powder and milk to mix.

MRS. B. P. LANG.

Apple riiddiiijj;. Pare and elice five good sized tart apples m a pudding dish; make a pastry of one half cup cream or melted butter one leaspocnful, one cup sweet milk, one and cne-half teaspoons baking powder; add flour until it will drop from the spoon, not to stiff; drop over the apples, sprinkle with sugar and baKe until apples are cooked. To be eaten with cream and sugar. M.^S. L. M. STREET.

Baked Intlian Puddin.n'. One quart sweet milk, one ounce butter, three well beaten eggs, one cup Indian meal; sweeten to taste; scali the milk and stir in the meal while boiling, let stand until cool, then stir in the other ingredients. Bake orb and one-half hours. MRS. MARY CHESSMAN.

Ba.kecl Indian Piuldiiiii,'. One quart milk; when scalding hot stir in nine, tablespoons corn meal, let come to a bcil, ta\e it

PUDDINGS 65

from stove and add one half teacup molasses, piece of buiter size of an egg, one pint cold milk, teaspoon cinnamon, a little salt. Bake one day in a moderate oven.

MRS. W. A. CARPENTER.

Brown Betty. Peel and slice apples; butter an earthen dish, put in a layer bread crumbs, then a layer apples and sprinkle with brown sugar; continue in this way until the dish is filled, using bread crumbs for the top layer; before putting in the oven add some butter. Either a hard or soft sauce eaten with, it is nice. MRS. BELLE HUNTER.

Brown I'luldin^'. Mix onehalf cup molasses, one fourth cup butter, one egg, three quarters cup sweet milk, half teaspoon soda, one teaspoon baking powder, one. and one-half cups gra- ham flour, one cup raisins, spice to suit taste. Steam in a dish from one to two hours. Serve with sauce.

MRS. 1. N. BAGNELL.

Bread Pudding. (Superior.) One and one-half cups white eugar, two of fine bread crumbs, five, eggs, two tablespoons butter, two of rosewater or lemon flavoring (Eddy's Triple Extract), one quart rich milk and a cup of jelly or jam. Stir butter and sugar to a cream, beat the yolks very light, mix with butter and sugar; the bread crumbs with half teaspoon baking powder soaked in milk, come next. Beat all together until very light and bake in a buttered pudding dish until the .custard is set; spread with the jam, cover this with a meringue made of the whipped whites and a half cup sugar. Beat until the meringue begins to color. Serve with warm sauce.

MRS. AMERICA DOAK.

Cabinet Puddino'. Butter well the inside of a puddiug mold, have ready a cup of chopped citron, raisins and currants. Sprinkle some of this fruit on the bottom of the mold, then slices of stale sponge cake; shake over this some spices, cinna- mon, cloves and nutmeg, then fruit again, and cake, until the mold is nearly full. Make a custard of a quart of milk, four eggs, pinch of salt, two teaspoons melted butter; pour this over the cake without cooking it; let it stand and soak one hour, then steam one hour and a halif. Serve with sauce or a cus- tard. MRS J. S. BROWN.

<66 THE YORK COOK BOOK.

Chocolate Pudding. One quar t milk, two cups bread crumbs, one cup sugar, three tablespoons grated chocolate, j-olks of five eggs, whites of two. Soak the bread crumbs in milk for an hour before adding the rest, then bake until stiff. Make a meringue of the whites of three eggs and five table- spoons sugar and brown delicately in the oven.

MRS. IDA NILES.

Chinese Fun. One teacup molasses, one of sour milk, three of flour, one of raisins, one teaspoon soda, half teaspoon each cloves and cinnamon; put in a buttered l)ag large enough to permit rising and tie up tightly. Steam three hours steadily without disturbing. Make a sauce with one pint water, one cup sugar, piece of butter size of walnut; bring to a boil and thicken with an even tablespoon flour. Flavor with lemon or cinnamon extract. (Eddy's Triple Extract).

MRS. GEO. REED.

Cherry Pudding. One cup sour cream, one of sweet milk, one egg, one teaspoon soda, one cup fruit and flour enough for thick batter, adding fruit last. Bake in a buttered baking dish and serve with sugar and cream. MRS. T. L. DAVIES.

Cocoanut Pudding. One pint rich milk, two tablespoons corn starch, whites of four eggs, half cup sugar, a little salt; put the milk over the fire; when boiled add the corn starch wet with cold milk, then add sugar, lastly the eggs and one cup cocoanut. MRS. MINNIE DEVINE.

Custard Pudding. An excellent way to use up the yolks of eggs left from making Angel's Food is by adding to thsm one quart of milk, three fourths cup sugar; stir well, flavor with nutmeg and bake. MRS. E. J. WIGHTM\N.

Fruit Pudding. One cup tapioca washed wtU an 3 put to soak over night in four cups water; steam one hour; one glass of some bright colored jelly, plum bitter or jam, l^alf cup sugar, half teaspoon salt stirred well into the hot tapioca; turn into cups after they have been dipped in cold water and set away to harden, serve with cream and sugar.

MR?. SADIE CHILCOTE.

PUDDINGS 6 7

Ginger Pudding. One cup molasses, ha'f cup each sugar and butter, teaspoon ginger, teacup hot water, two cups flour, cup currants. Bake slowly. Seive with a sauce made of one cup sugar, one tablespoon of flour, one cup hot water, ore tablespoon butter, flavor to taste with Edly's Triple Extracts, Stir sugar and flour together, then add hot water.

MRS. MINNIE DEVINE.

Goosbcry Pudding. Fill buttered pudding dish two-thirds full of buttered sliges of brjad, with a layer oi: gooseberries between; beat together four egTs and one cup sugar, add one and one-half pints sweet milk, a littls nulmeg, pour ovei- the bread and bike in a quick ovan forty minutes.

MRS. LISSIE ROBERTS NEWMAN.

Graham Pudding. One and one-half cups graham flour, half cup brown sugar, fourth cup butter, half cup sweet milk» one egg, one teaspoon soda, one tup stoned raisins or same amount of dried cherries or peiches. Steam two hours and serve with hot sauce. MRS. HELEN DIBBLE.

Grandma's Pudding. One cup each gcoi molasses, sweet milk and raisins, three cups flour, half cup butter, teaspoon each soda and cinnamon, half teaspoon clove?. Mix to a stiff batter well beaten; steam two hours. Serve with lemon sauce.

MRS. L. S. FERGUSON.

Ice Cream Pudding. Three heaping tablespoons corn starch a small pinch of salt and one tablespoon sugar; stir until smooth with as little cold water as possible then add one and one-half pints boiling watar and stir until it is thoroughly cooked, then stir in the well beaten whites Ol three eggs and pour into cups or molds to cool. The dr ssing: To one cup of sweet milk (boiling hot) add one cup sugar, half cup b itter^ yolks of three eggs and one tablespoon Eddy's Triple Extract of vanilla; stir over the fire for a minute only. When white part is cold remove from the molds and pour the dressing over. Eat cold. MRS. IDA NILES.

Lemon Pudding. One pint sweet cream, sic eggs beaten very light; mix with the cream one large cup sugar and grated rind of two lemons; line a dish with p:ste, pour the mixture in and bake. MRS. W. L. DAVIS.

68 THE YORK COOK BOOK.

Lemon Pudding. Two cups bread* crumbs, one quart milk, one. cup sugar, one. lemon, one tablespoo i butter, yolks of two eggs; bake. Beat whites for top and brown in oven. Ssrve with sauce. MRS. MINNIE DEVINE.

Orange Pudding. Peel three large oranges cut in thin slices, removing the seeds; put in a pudding dish and sprinkle over one teacup sugar; beat the yolks of two eggs with one table- spoon corn starch and two of sugar. Add a quarler teaspoon salt and stir it into a pint boiling milk. As soon as it thickers remove from the fire and when cool spread over the. oranges; beat the whites of the eggs to a stiff froth with two heaping tablespoons powdered sugar; put over the. pudding and brown slightly in a hot oven. Serve cold. MRS. MINNIE DEVINE.

Orange Pudding. Peel and cut five sweet orang s into thin slices, taking out all seeds; put over them a coffee cup of fine white sugar. Let a pint of milk get b:;iling hot by setting in hot water; add the yolks of three eggs well beaten, one table- spoon corn starch made, smooth in a little cold milk; stir all the time, and as soon as it thickens pour it over the fruit. Beat the whites to a stiff froth, aid a tablespoon of sugar and spread it over the top for frosting. Set in oven a minute. Serve when cold. MRS C. S. EDWARDS.

Plum Pudding. One pound each stoned raisins and currants, one half pound citron peel, one pound beef suet, one half pound each flour, bread crumbs and brown sugar, one nutmeg, one teaspoon salt, five eggs, rind (grated) and juice of one lemon, one wineglass grape ju"ce. Mix these well together with the hands. If it seems too ttiff add a very little milk. It should be so that it will make a ball without falling to pieces. Boil five to seven hours — the longer the richer. Place in bows within one half inch of top. Tie a cloth tightly over. Are just as good steamed. After being boiel these puddings will keep good several wesks. Boil again for one or two hours when wanted. Be careful to select best fruit.

MRS. J. F. FERGUSON.

Baked Plum Pudding. Eight crackers rolled fine, four eggs w'ell beaten, a quart of milk, three fourths cup sugar, two tablespoons butter, little salt, one fourth nutmeg, half teaspoon

PUDDINGS 69

cinnamon, a pound raisins, seeded; mix all but eggs, then add them beaten very light. Bake an hour and a hilf.

MRS BELLl^ HUXTER.

Christmas Plum Pudding. One cup finely chorpad beef suet, two cups fine bread crumbs, one heaping cup sagar, one cup seeded raisins, one cup well washed currants, one cup chopped blanched almonds, half cup citron sliced thin, a tea- spoon salt, one of cloves, two of cinnamon half a grated nut- meg and four well beaten eggs. Dissolve a level teaspoon soc'a in a tablespoon warm water, flour the. fruit thoroughly from a pint of flour, then mix the remainder as follows: in a large bowl put the well beaten eggs, sugar, spices and salt in one cup of milk; stir in the fruit, chopped nuts, bread crumbs and suet, one after the other until all are used, putting in the dis- solved soda last, and adding enough flour to make the fruit stick together, which will take all the pint. Put in pudding bag and place in a kettle of boiling water, placing saucer in bottom of kettle, and boil four hours. Serve with hot sauce.

MRS. JAMES BARR.

English Plum Pudding". One pound of chopped suet (very fine), two pounds seeded raisins, two pounds currants, one quarter of a pound of citron, one pound light brown sugar, three well beaten eggs, half pint milk, one nutmeg, a little salt, flour sufficient to make very stiff, three teaspoons Eddy's Triple Extract of vanilla; put into a coffee can and boil in a kettle of water four or five hours, keep boiling constantly. Butter the can before putting in the pudding and then it turns out nicely. This padding will keep for three or four weeks and can be slice and steam to serve. Serve with sauce.

MRS. S. E. MANSFIELD.

Prune Pudding. Whites of eleven eggs, one cup sugar, one cup stewed prunes chopped fine; beat eggs to a stiff froth in a large bowl, add sugar lightly, then prunes. Bake in a large pan and eat warm with whipped cream.

MRS. CLARA M. SEDGWICK.

Prune Pudding. One half pound prunes; boil soft remove pits, chop fine and stir in sugar, a scant cup, the whites of six eggs beaten stiff and bake brown. MRS. R. JAMES.

70 THE YORK COOK BOOK.

Pudcliiig, One can syrup, one cup sweet milk, half cup but- ter, one cup raisins, one teaspoon each cloves, cinnamon and soda; add sufficient flour and steam for two hours.

MRS. B. KING.

Apple Piift's. One pint of milk, or part milk and water, two beaten eggs; make a batter rather thicker than griddle cakes; two teaspoons baking powder, salt; pare core and chop apples line. Half fill buttered cups with chopped apple, pour in the batter till two-thirds full." Set in steamer and steam about an hour. fcJerve hot with cream and sugar flavored, or liquid sauce. MISS BIRDIE WHITCOMB.

The Queen of Puddings. One pint bread crumbs one quart milk, one cup sugar, four eggs (yolks well beaten), grated rind of one lemon, piece of butter the size of an egg; bake un- til well done. Now beat the whites of the four eggs to a stiff froth, add one cup powdered sugar in which has previously been stirred the juice of the lemon. Spread over the pudding a layer of jelly, then spread the whites of eggs. Place in the oven to slightly brown. MRS. ORION SHEPARDSON.

Rice Apple Pudding. Two thirds cup rice, six apples; cook rice separately and season with cinnamon, sugar and butter; also cook apples same. Put a layer of rice then apples, then rice, apples and bake one hour. Eat with pudding sauce.

MRS. ALICE PRATT.

Raisin Puflfs. One half pint raisins, one pint flour, two tea- spoons baking powder, one teaspoon salt, two eggs; add enough sweet milk to make a batter a little thicker than for cakes; grease six or seven teacups, fill half full, steam one hour. Eat with pudding sauce. MRS. W. H. HARRISON.

Snow Pudding. One half box gelatine soaked in cold water, then pour one pint of boiling water over it and add two cups sugar; when cool flavor to taste with Eddy's Triple Extracts. Beat whites of three eggs stiff and put with the gelatine, then beat until quite stiff, ten or fifteen minutes. Custard for sauce; boil one pint of milk and put into it one teaspoon corn starch dissolved in a little cold water or milk, yolks of three eggs, beaten light, one half cup sugar; cook till thick.

MRS. BELLE WARNER PRICE.

PUDDINGS 71

Steamed Piiddiiijj;. One cup sugar, one of sweet milk, two cups flour, three tablespoons butter, one egg, two teaspoons cream tartar, one of soda, large cup raisins chopped, half in the pudding, half in the sauce, steam two hours. To make the sauce take proper quantities of butter and sugar, beat together, add half spoon flour, pour boiling water on till thin enough; add the raisins. MRS. R. T. CROSS.

Steamed Pudding. One large tablespoon each butter and sugar, one egg, half teaspoon salt, one cup sweet milk; three teaspoons baking powder; add flour until dough will drop off the spoon. Pour over one quart fruit, either raw or cooked, sweetened to taste, and steam for about one half hour. Serve hot with sauce. MRS. JULIA GREENE BELL.

Steamed Suet Pudding. Two cups sour milk, four cups flour, one cup suet chopped fine, one cup molasses, one tea- spoon each, soda and salt, one pound each raisins and currants, half pound citron, one teaspoon cloves, two teaspoons cinna- mon, one nutmeg. Steam four or five hours.

MRS. B. C. MERADITH.

Steamed Suet Pudding. One cup suet chopped fine, one cup raisins, one half cup currants, one and one-half cups C sugar cne and one-half cups sour milk, one teaspoon soda dissolved In the milk, cinnamon and allspice to suit taste; (add flour to make as stiff as cake batter). Steam two hours.

MRS. W. CRABB.

Suet Pudding. One egg well beaten, one cup sour milk into which has been dissolved a level teaspoon soda, one cup suet chopped very fine, one cup raisins seeded, one cup molasses, one teaspoon each salt, cinnamon, clove and nutmeg, four cui)s flour. Put in a pail with tight cover, set in a kettle of boiling water, steam three hours. Do not let stop boiling until done.

MRS. J. S. KXOTT.

Suet Pudding. One cup suet, three cups flour, one cup sugar, one cup currants, two teaspoons each of baking powder and salt, sweet milk to make a stiff batter. Steam three hours.

MRS. A. BLODGETT.

Suet Pudding. One cup boiling water, one cup suet and one half cup butter (mixed), one and one-half cups chopped rals-

72 THE YORK COOK BOOK.

ins, one and one-half cups currants and spices, one teaspoon soda and two of cream tarter, half cup sugar, half cup New Orleans molasses and three cups flour. Steam three hours.