PUDDINGS, HOT AND COLD

The proof of the pudding is not in the eating, Never mind what the old sayings state ;

The compliment setting the cook's heart a'beating Is the call for a big second plate.

As a rule farm housekeepers are admirably situated for making delicious puddings, many of which are more wholesome than pastry. The recipes given below include considerable variety, and will be found suggestive, as many may be altered to suit material on hand. We were obliged to omit a number of good ones, owing to lack of space.

Apricot Pudding. — This may be made from evaporated apricots, care- fully soaked and stewed, instead of the canned fruit. Butter a shallow pudding dish and sprinkle on the surface a layer of soft bread crumbs. Drain the syrup from a can of apricots and arrange a layer of fruit in the dish. Fill the cavities with sugar and a dot of butter the size of a pea on each. Cover each piece of fruit with another half to simulate the whole fruit, then fill the interstices with soft bread crumbs. Mix one pint of milk, the yolks of three eggs, well beaten, with one-quarter teaspoon of salt and three teaspoonfuls sugar, and pour this over the fruit. Lift the fruit a little so the custard may reach every part of the bread. Bake it about half an hour. Beat the whites of the eggs till stiff; add three heaped tablespoonfuls of powdered sugar and three teaspoonfuls of lemon juice. When the pudding is done and cooked somewhat spread the meringue over the top and brown it slightly. Serve hot without sauce.

Batter Pudding. — This is an old-fashioned recipe, which can be depended upon. Measure 12 tablespoonfuls of flour after sifting; then sift again with a teaspoonful of baking powder and a small one of salt. Beat four eggs, without separating, until very light and before mixing them to a batter with a quart of milk, butter a three-pint oval baking dish and see that the oven is of a steady heat, as if for baking bread. Now make a smooth batter with the milk and flour, stirring in the eggs last, and bake about one hour The pudding will rise with a brown crust on top, and, by the slow bakmg, the sides and bottom will also be crisp and brown, while the interior will be tender and light. Serve directly from the oven, with fruit juice slightly thickened for sauce. No other sauce will take the place of this. When the supply of extra juice canned for this very purpose is exhausted, evaporated cherries soaked over night and well simmered in the same water is an excellent substitute

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Black Pudding. — One coffeecup black molasses, one coffeecup sour cream; add one dessertspoon of soda and beat hard and then add one cup chopped suet, one cup seeded raisins, a few almonds (about a table- spoonful), do not blanch them, as they will have a better flavor, three (or more if liked) chopped figs, two apples, and a piece of citron chopped. Three cups of flour, one-half teaspoonful of salt and the grat- ing of one-half nutmeg. Beat well. Take four baking powder cans (pound size), rub with melted butter and pour the batter into them and steam hard three hours. Stand in oven ten or fifteen minutes to dry off. When you wish to use steam half an hour. A quantity may be made at one time, as these puddings will keep six months.

Blackberry Pudding. — Beat one-third of a cup of butter to a cream. Add gradually half a cup of sugar and the beaten yolks of two eggs. Sift together two cups of previously sifted flour, four level teaspoonfuls of baking powder and half a teaspoonful of salt. Add this to the creamed butter, sugar, and eggs. Put in half of the flour mixture, mix, and then put in half a cupful of cold water. Mix in the rest of the flour, etc. Beat thoroughly and last of all fold in the well-beaten whites of the two eggs. Sprinkle a cupful of blackberries with a little flour and add them to the batter as it is dropped a spoonful at a time, into the mold, which should be rubbed with unsalted butter. Steam an hour and a half, or bake twenty-five minutes, and serve with a blackberry hard sauce. The sauce is made in the usual way, with half a cup of butter and a cup of sugar. Add to this half a cupful of crushed berries.

Blueberry Betty. — Put a pint of milk in a double boiler and put on the fire to scald. Pick over, wash and drain a pint of fresh blueberries. Have ready a pint of soft whole wheat bread crumbs. Put a layer of crumbs in a buttered pudding dish, then a layer of berries, then more crumbs and so on until the dish is full, having crumbs on top. Stir two tablespoonfuls of sugar in the milk, and when hot pour it over the con- tents of the dish. Cover and set in the oven to bake for about an hour. Stand the pudding dish in a basin of hot water. Serve with a tart sauce. Blueberry Pudding. — Beat 1^ cupful sugar with four eggs, add one pint milk and one cupful flour, in which sift one tablespoonful baking powder, one-half teaspoonful salt; add one cupful whole blueberries; pour in a buttered covered mold; set in boiling water,, letting water only come a little more than half way up to the mold; weight down and boil continuously for one hour; slip on to a dish and cover with sauce, then sprinkle over uncooked fruit. Sauce — Beat one cupful granulated sugar with one cupful butter to a cream; then add yolks of two eggs, one- quarter teaspoonful vanilla.

Baked Blueberry Pudding. — One quart ripe, fresh berries, mace or nutmeg one-half teaspoonful; three eggs well beaten, separately; sugar,

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two cups; cold butter, one tablespoon; sweet milk, one cup; flour, one pint; baking powder, two teaspoons. Roll berries well in flour, add them last. Bake half hour and serve with sauce. Delicious.

Steamed Blueberry Puffs. — Beat two eggs until light and thick, with- out separating; add half a cupful of sugar and half a cupful of milk; sift together three level teaspoonfuls of baking powder, half a teaspoon- ful of salt and two cupfuls of flour, stir into the liquid ingredients; then stir in one cup of blueberries. Turn into buttered cups and steam half an hour. The batter should drop easily from the end of the spoon. Serve hot with cream and sugar.

Bread and Butter Pudding. — Strew half a cupful of currants in the bottom of a baking dish, then butter some slices of freshly-baked bread and lay in the dish. Make a custard with two eggs and a pint of milk, sweeten to taste, and pour it over; grate a little nutmeg over the top and bake a light brown. This pudding should be baked in the dish in which it is to be sent to table. It is delicious eaten with stewed fruit.

Steamed Bread and Butter Pudding. — Butter a small pudding bowl. Cut some thin bread and butter, decorate the bottom of the basin with candied peel cut in stars, or a few raisins or preserved cherries ; put in the slices of bread and butter, dusting each slice with sugar and sprinkling with a few chopped preserved cherries. When full beat up an egg with half a pint of milk, flavor with essence of almonds, and strain over the pudding. Leave to soak for a while, cover with buttered paper, and steam for an hour and a quarter. Turn out, and serve with custard.

Bread Pudding in Disguise. — Break half a loaf of bread into pieces and soak in milk, just what the bread will take up. Then add an egg and a cup of sugar and a cup of rich, creamy milk in which put half teaspoonful of saleratus and teaspoonful of cream of tartar. Bake until light and well browned in a medium oven. To serve pour a little maple syrup over each dish.

Brown Betty. — Mix a cupful of sugar and a level teaspoonful of cinnamon. Prepare about a quart of sliced tart apples. Stir into a pint of soft bread crumbs about half a cupful of melted butter. Butter well a deep pudding dish, put in a layer of crumbs, then sliced apples and sprinkle with sugar, then another layer of crumbs, apples and sugar and continue until the materials are used with a thick layer of crumbs on the top. Bake about an hour in a moderate oven. If the oven browns on the bottom set in a pan of hot water or bake on the top grate of the oven, covering the pudding well to prevent too crisp an upper crust. Serve with hard sauce made as follows : Cream a third of a cupful of butter, add gradually a cupful of powdered sugar and when beaten to a cream add drop by drop to prevent separation, two tablespoonfuls of rich cream. Flavor with vanilla or lemon juice.

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Carrot Pudding. — Mix together one cupful of grated bread crumbs, a quarter of a pound each of flour and of butter, one-half pound of preserved cherries, and one-half pound of sugar and a saltspoonful of salt. Boil six young carrots until they are tender, then pass them through a sieve and add half a pound of this pulp to the other ingredi- ents. Stir the mixture well, then steam it in a buttered mold for 2^^ hours. In the Winter we make an imitation plum pudding in which a cupful of grated carrot is used, the carrot both lightening and enriching it.

Cherry Cups. — Pleasure a pint of sifted flour, add two teaspoonfuls of baking powder and half a tcaspoonful of salt and sift again. Mix to a soft dough with cold water. Butter little custard cups and drop in a little of the dough and then add a teaspoonful of the cherries ; cover these with more dough (the cups should not be more than half full). Set the cups in a steamer, or if you have no steamer you can put them in a deep baking pan with a little boiling watgr ; cover closely with another pan and steam half an hour in the oven. Eat with cherry sauce or sweetened cream. On bread baking day you can make these with bread dough instead of the baking powder dough.

Cherry Batter Pudding. — Prepare a cupful of stoned cherries. Beat two eggs separately, add half a pint of milk, or better still, sweet cream, to the yolks, and to this one tablespoonful of melted butter. Have ready 1^ cupful of flour, into which two teaspoonfuls of baking powder have been sifted, with a dash of salt. Add this to the yolks of the eggs and milk, and lastly add the whites of the eggs, beaten light. Beat vigor- ously for a few minutes and turn into a greased baking pan, allowing the batter to be about an inch thick. Cover it with the cherries, add oncrthird of a cup of granulated sugar, sprinkled lightly on the top, and bake in a quick oven for 30 minutes. Serve hot with hard sauce or a sauce made from a cup of cherries and half a cup of sugar stewed together until the cherries are reduced to a pulp. Sauce as well as pudding should be served hot.

Boiled Cherry Pudding. — Beat three eggs light without separating; add a pint of milk. Sift two teaspoonfuls of baking powder and a half a teaspoonful of salt in a little less than a quart of sifted flour aiid add the liquid gradually to the flour, stirring to a smooth batter. Add a teaspoon- ful of melted butter. Beat thoroughly and then stir in a pint of cherries, stoned and drained free from juice and well floured. Turn into a well- buttered pudding dish or mold, or an old-fashioned pudding bag, scalded and floured, and cook in a kettle of boiling water for three hours. Keep the water boiling continually or the pudding will be heavy. If cooked in a mold or dish, the water must not be deep enough to boil over the pudding. If in a bag, there must be sufficient water to keep the pudding

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from touching the bottom of the kettle. Serve with hard or foamy sauce.

Cherry Pudding in Winter. — Nearly fill a buttered baking dish with the sour canned cherries. Use just enough of the juice so the cherries will be moist. Spread over this a dough made from one-fourth teacupful sugar, one tablespoonful butter, one-half cupful milk, one tgg, a little salt, one cupful flour (use a little more if necessary to make dough like cake), one teaspoonful baking powder. Bake half an hour. Sauce to serve with it is made as follows : One-half cupful butter, one-half cupful sugar, one tablespoonful of flour or cornstarch. Mix thoroughly. To this add a pint of the cherry juice. Boil till it thickens.

Canned Cherry Tapioca. — Cover a scant cupful of tapioca with cold watef and let it soak over night. In the morning place over the fire with a saltspoonful of salt and a pint of boiling water; simmer slowly until the tapioca is perfectly clear. Stir a pint of stoned cherries into the boiling tapioca ; add a cupful of sugar (more if the cherries are very sour) ; turn into a serving dish and set away to cool. Serve with whipped cream.

Chocolate Pudding. — Put into a bowl two cupfuls of stale bread- crumbs. Pour over them one quart of scalded milk. While the bread and milk are cooling melt two squares of chocolate. Mix the chocolate with two-thirds of a cup of sugar, then, with two eggs, lightly beaten, one scant saltspoonful of salt and a teaspoonful of vanilla. Add the milk and breadcrumbs and then, when well mixed, turn the whole into a pud- ding dish that has been buttered and sugared. Bake it one hour in a moderately hot oven. Serve cold, with cream. This pudding can be baked in individual molds if preferred.

Steamed Chocolate Pudding. — Boil one quart of fresh milk and pour over one pint grated bread crumbs, one-fourth cake grated chocolate, one cup sugar, one cup flour, one cup butter, two teaspoons baking powder, one cup raisins, one cup chopped nuts. Steam two hours and serve with a sauce.

Chocolate Tapioca. — Soak three tablespoonfuls of tapioca in a cup of cold water for half an hour; add three pints of hot milk, one cupful of sugar, yolks of two eggs and three tablespoonfuls of grated chocolate. Cook in a double boiler until the tapioca is tender. Serve with a meringue made from the whites of two eggs and powdered sugar or whipped cream.

Cider Pudding. — Mix a cupful of cider, a cupful of molasses, a cupful of suet, a cupful of seeded raisins, half a teaspoonful of salt, one tea- spoonful of soda and flour enough to make a stiff batter. Steam three hours.

Baked Cider Pudding. — Cream 1^^ tablespoonful butter, add three tablespoonfuls granulated sugar and one t^g. Beat all together until very light. Add half a cupful of cider. Into one cup of flour put one-

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half teaspoonful cinnamon, one-quarter teaspoonful of ground cloves. Sift this into the batter and add a quarter cupful each of currants and Sultana raisins mixed with a quarter cupful of flour. Add one-quarter teaspoonful baking soda with the last bit of flour and beat briskly for a minute or two. Pour into a well-greased mold and steam one hour and a half; turn out carefully, as the -texture is delicate, and serve hot with orange sauce.

Cider Bread Pudding. — Butter freely several slices of light bread. Place a layer in pudding dish, cover with a few slices of tart apples; repeat until the dish is full. To a quart of good cider add a cup of sugar and pour over. Bake slowly and serve either hot or cold with cream.

Citron Pudding. — A quart of fresh milk, a pint of stale bread crumbs, carefully grated, four eggs, a coffee cup of powdered sugar, half a pound of citron cut fine, a small amount of butter and the juice and rind of one lemon. The yolks and sugar are beaten together and the bread crumbs, milk and lemon rind added by degrees. This is poured into a buttered dish, the citron dropped in and a piece of butter placed over all. The baking required half an hour and the preparation when cold is covered with a meringue made of four whites, a cup of powdered sugar and the juice of a lemon. This is browned slightly before serving.

Cocoanut Pudding. — Otie-half cupful of cocoanut, one-half cupful of bread crumbs, one pint of milk, one egg, one tablespoonful of butter, two tablespoonfuls of sugar and one level saltspoonful of salt. Soak the bread crumbs and cocoanut in the milk for three hours ; mash the bread fine, and add the sugar, salt and melted butter. Beat the white and yolk of the tgg separately, and add first the yolk and then the white, stirring well. Place all in a well-buttered pudding dish and bake half an hour. Serve hot without sauce.

Coffee Pudding. — Boil three-fourths of a cup of ground coffee in one quart water 10 minutes; then add one-half ounce gelatine which had been soaked 15 minutes; then add one cup sugar; boil one minute; then strain through a cloth, set aside to get cold; when almost jellied beat one-half pint cream till near stiff, then add the coffee jelly, gradu- ally beating all the time. When all is well mixed flavor with vanilla, and set in a cold place to harden. It can be served alone, or with cream. The recipe is enough for six people.

Colonial Pudding. — When baking bread put a piece of the dough into a pound baking powder tin and bake this for the top of the pudding. Soak some slices of Boston brown bread in scalded milk for two hours. Then beat up well, add a cupful of raisins, a little chopped mixed peel, half a teaspoonful of mixed spice, half a cupful of sugar, and two ounces of beef suet, chopped very fine, or a piece of butter the size of an egg.

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Mix all well together, adding cold milk as you mix it, and then put into a buttered baking dish. A lound, shallow dish is the best to use, and it should also be one that can be sent to the table. Now cut the white bread into slices, butter them, and lay them closely together on the top of the pudding mixture. Grate a little nutmeg over all, and bake in a moderate oven for an hour and a half, covering it for an hour and taking off the cover for the half hour so that it may be a nice light brown.

Cottage Pudding. — One cup sugar, two eggs, one pint sweet milk, two scant teaspoons baking powder, flavoring and flour to make a batter as stiff as cake dough. Bake three-quarters of an hour in a moderate oven and serve with milk or hot sauce. To make hot sauce cream together one tablespoon butter and two of flour with half cup of sugar. Slowly add enough boiling water to make it thin and smooth. Then proceed to add boiling water to make it the consistency of thin starch. Boil a few minutes and flavor before serving.

Steamed Cranberry Dumplings. — Make the dumplings of good, pre- pared flour, which cannot fail to be light, using one pint of it; add a pinch of salt and mix with milk to a paste just stiff enough to drop by tablespoonfuls on the buttered steamer bottom; steam over boiling water about half an hour. Serve immediately; first carefully split the fluffy rolls open, lightly butter and put between a tablespoonful of stewed cran- berry sauce (warm) ; pour over a foamy sauce made as follows: Three tablespoonfuls of milk, stirred into one beaten egg, a half cupful of sugar and one teaspoonful of flour; beat hard and put into double boiler; pour on slowly a cup of boiling water, stir constantly until the sauce thickens, then add one teaspoonful of butter and one of strawberry flavoring.

Cranberry Pot-pie. — Butter a porcelain stewpan or kettle; put in a pint of berries, sprinkled with one cupful sugar; make a pint of biscuit dough, shape into a large ring and lay on the fruit in the kettle; then pour another pint of berries into and around the cup of dough, adding another cupful of sugar; pour one pint of boiling water into the center, cover closely and stew steadily for 20 minutes. When done turn from the kettle on to a platter; serve with cream and sugar.

Cranberry Pudding. — Sift and measure one pint of flour; add two teaspoonfuls baking powder and half a teaspoonful of salt. Sift again until all are thoroughly blended. Add enough sweet milk to make a soft batter. Stir in one cup of cranberries that have been coarsely chopped. Pour into a pudding bag or a porcelain-lined mold. If the bag is used boil one and one-half hour in plenty of water. If the mold is used, steam the pudding two hours.

Baked Cranberry Pudding. — Put a layer of coarsely crumbled bread in bottom of buttered dish; then a layer of seeded raisins and stewed cran- berries, a few bits of butter, and a few drops of vanilla extract; repeat

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bread, butter, vanilla and fruit until dish is full; have crutnbs and but- ter top layer ; bake until puffy and brown ; then decorate with meringue and place in very moderate oven to set the latter, but not brown.

Cream Curds. — Beat four eggs and stir them into a quart of milk slightly warmed. New milk was originally called for. Add a little salt and turn the mixture into a covered earthen pot. A bean pot or cas- serole will answer. Set the pot in a pan of warm water over the fire. As soon as the milk cracks turn it carefully out on a sieve covered with a linen cloth. When the draining is complete put the curds in a glass dish in large spoonfuls.

Cup Custards. — In making cup custards, it is a pleasant change to put in each cup, before the custard is poured in, a tablespoonful of either strawberry or raspberry jam. The custard cups should be stood in a baking pan containing hot water while baking; every custard should be cooked in this way. A date custard is made and baked in the ordi- nary manner; then, after baking, the top is covered with stoned dates, which may be filled with nuts if desired, and rolled in powdered sugar. The dates are covered with a meringue, which is browned in the oven, and the custard is then served cold.

Peach Custard. — Slice ripe peaches in a glass dish and sugar them well two hours before they are to be served. Make a boiled custard by taking three eggs, one and one-half pints sweet milk and one tablespoon corn starch and one cup of sugar. Boil after thoroughly beating together in a double boiler till thick and smooth. Pour over peaches and serve while slightly warm.

Date Puffs. — Two eggs, one cupful of sugar, one quarter of a cupful of butter, the same of milk, one teaspoonful of baking powder and flour enough to make a thin batter. Stir in one cupful of stoned dates; fill muffin cups half full and steam 30 minutes. Serve with a liquid sauce or with sweetened cream.

Economy Pudding. — Take two cupfuls of ginger cookie crumbs (crumbled cookies) and one cupful sweet milk, one cupful molasses, one teaspoonful cinnamon, one-fourth teaspoonful cloves, one-fourth tea- spoonful nutmeg, three eggs well beaten, one-half teaspoonful salt, one cup seeded raisins, one-half teaspoonful of soda dissolved in one table- spoonful of water and two cupfuls of flour. Beat thoroughly, turn into greased pudding pan and steam three hours. Serve with hard sauce.

Farina Pudding. — Place a double boiler with one pint of milk over the fire; when it boils, sprinkle in two and a half tablespoonfuls farina, one-quarter teaspoonful salt and two tablespoonfuls sugar. Cook twenty minutes, then add the beaten whites of two eggs, stir for a few minutes, remove from fire, pour into a mold and set aside to cool. Serve with orange sauce made in following manner: Stir the yolk« of

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two eggs with half cupful sugar to a cream, add half cupful orange juice and one tablespoonful lemon juice, add last the beaten white of one egg and serve. Or a vanilla sauce may be served with the pudding.

Fruit Puffs. — Fill old cups or baking cans to the depth of two inches with strawberries, sliced apples, or any kind of berries and cover with a layer of sugar. Put in each cup a small lump of butter and completely cover the berries with a batter made of one tg^, one pint sweet milk, one and one-half teaspoon baking powder and flour to make rather stiffer than for pancakes. Bake 40 minutes in a steady oven.

Gingerbread Pudding. — One cupful of molasses, one cupful of sugar, one-half cupful of melted lard or butter, salt; all kinds of spice — one- fourth teaspoonful of each — one cupful of buttermilk, two scant tea- spoonfuls of soda, one cupful of raisins or sliced apples, flour for stiff batter. Steam in a covered pudding dish two hours. Hot water may be substituted for buttermilk; then use half the quantity of soda. Whipped cream is better than sugar with this.

Gooseberry Charlotte. — Stew a pint of ripe or nearly ripe gooseberries for 10 minutes very slowly, not to break them. Cut six or eight slices of stale plain cake; line the bottom of your pudding dish with them; put next a layer of the gooseberries sprinkled thickly with sugar; more cake, more berries, and so on until the dish is full. Cover closely and steam in a moderate oven 20 or 25 minutes. You will find the juice of the berries sufficient moisture. Serve hot with a good pudding sauce.

Gooseberry Fool. — According to the original English recipe it was merely gooseberry sauce enriched with cream; American authorities, how- ever, use eggs and butter instead of cream. To make it English fashion, stew either green or ripe gooseberries, after topping and stemming them, until tender, in just enough water to prevent burning, strain through a sieve, sweeten and then stir in as much rich cream as taste dictates; pour into a glass dish, and set away in a cool place. A very delicious dessert is made by using this gooseberry fool as filling for charlottes, lining either one large mold or small individual cups with ladies' fingers or small slices of sponge cake, and then filling with the gooseberry mix- ture, putting whipped cream on the top. The American recipe adds to one quart of ripe gooseberries, stewed and strained, the yolks of four eggs, one cupful of sugar, and one tablespoonful of butter, beaten to- gether until light. Pour into a glass dish, and heap on top the whites uf the eggs, beaten with two tablespoonfuls of powdered sugar.

Gooseberry Pudding. — Green gooseberries mixed with rhubarb make a nice combination for pie or puddings. Of course plenty of sugar is needed. For gooseberry pudding line a mold with baking powder or suet crust (preferably the latter), fill with gooseberries alone or mixed with rhubarb, sugar liberally, add a little water, and cover; steam three houri.

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Graham Pudding. — Make a batter of a cupful of molasses, a cupful of sweet milk, a cupful of seeded and chopped raisins, two cupfuls of graham flour and two teaspoonfuls of soda. Steam for three hours. Eat with a sauce made of a tablespoonful of butter creamed with half a cupful of sugar and the stiffly beaten white of an tgg and lemon to flavor.

Graham Date Pudding. — Stone a cupful of dates and add them to a pint of boiling water, two tablespoonfuls of sugar and a pinch of salt. Set on the fire and stir in graham flour to make a moderately thick por- ridge. Cook thoroughly, set away to get cold. Serve with whipped cream.

Graham Plum Pudding. — One egg, one cup molasses, one cup sweet milk, one teaspoonful soda, one-half teaspoonful salt, two cupfuls gra- ham flour, one-half cupful raisins. Mix and steam three hours. Serve with this sauce : One tablespoonful butter, one tablespoonful sugar, one tablespoonful white flour, the yolk of one tgg. Add hot water and let it boil, then white of tgg and flavor.

Grape Pudding. — Soak one-half a box of gelatine in one-half a cup of cold water, until soft; add one cup of boiling water, juice of one lemon, one cup of sugar and one pint of grape juice. Set aside to cool until it begins to stiffen, then fold in the stiffly beaten whites of two eggs. Run into a mold. When ready to serve unmold and garnish with whipped cream. A bunch of grapes may be placed on the top of the mold. This will serve eight persons.

Grape Pudding No. 2. — This is an old-fashioned dish which may be either boiled or baked. Delaware grapes are best for it. Wash, pick and flour well before putting into the batter. A heaping pint of picked grapes makes a fair-sized pudding. For the batter beat four eggs very light, whites and yolks separate, mix smoothly with the yolks half a pint of milk and one pint of flour sifted twice. Add half a cupful of butter beaten to a cream, and last of all the whites of eggs, stirring them in with long, swift strokes, all the same way. The grapes go in at the very last, and the bag or the pan ought to be ready before they are added. Boil the pudding three hours, and serve with a rich grape juice sauce. For a baked pudding the white of one e.gg may be kept out, and used for a meringue. Serve with the same sauce.

Huckleberry Blanc Mange. — Heat one quart of milk in a double boiler (reserving one-third of a cupful with which to mix three tablespoonfuls of cornstarch). Add one-half cupful of sugar and a pinch of salt. When the milk is scalding hot, stir in the cornstarch, and cook for five minutes. Pour this on the well-beaten whites of two eggs and beat thoroughly. When cool pour a little of it into a wetted mold, strew over this fresh blueberries, then another portion of the blanc mange, then more of the blueberries (using a pint in all), finish with the blanc

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mange and set on ice to harden. When ready to serve turn out on a flat glass or china jelly plate and serve with either whipped or plain cream, slightly sweetened.

Huckleberry Pudding. — Ingredients : One pint of New Orleans mo- lasses, a quart of huckleberries, a teaspoonful of baking soda, a teaspoon- ful each of powdered cinnamon, ginger and cloves and 1^ teacupful of flour. Put the molasses in a bowl, dissolve soda in a little water and stir in molasses; add spice, fruit and flour and pour the mixture in the pudding mold. Tie the lid on and set it in a pot of boiling water for three hours.

Huckleberry Indian Pudding. — Mix together two quarts of warm milk, three-fourths cupful finely-chopped suet, two tablespoonfuls molasses, a half teaspoonful of soda, a teaspoonful of salt and enough Indian meal to make a stiff batter. Add at the last two eggs, whites and yolks beaten separately, and a quart of huckleberries dredged with flour. Boil for two and one-half hours in a buttered bag or mold, never allowing the water to stop boiling, and serve hot with foamy sauce.

Hulnah Pudding. — Wash a cupful of rice and add to it a quart of milk, a cupful of sugar and a teaspoonful of cornstarch dissolved in a little cold milk. Flavor with quarter of a nutmeg grated. Bake an hour and a half, stirring down occasionally, but do not stir down the skin which forms on top ; then let it brown. When done take from the oven, remove the brown skin and when the pudding is cool lay over the top preserved strawberries or cherries. Make a meringue with the whites of three eggs and three tablespoonfuls of powdered sugar, and heap over the top of the fruit. Set in the oven a moment to brown a delicate color. Eat with cream.

Indian Pudding. — One pint of skim~m.\\\i scalded. While hot stir in smoothly two cupfuls of Indian meal, add a little salt, a teaspoonful of cinnamon and half a cupful of molasses, also the same of sugar. Stir well. Now add a quart of cold skim-milk, and mix lightly as pos- sible. Bake slowly for two hours. Your finished product will be fra- grant, rich, golden, trembling in its sweet jellied whey. Now add the last touch. When you serve it, put a heaping spoonful of nice apple sauce flavored with nutmeg over the top, and if you like another spoon- ful of whipped cream over that.

Indian Apple Pudding. — Take one-half of a cup of molasses, one quart of milk, one teaspoonful of salt, three scant cups of pared and sliced apples, to which add a quarter of a teaspoonful of ginger and cinna- mon. When the milk boils in the double boiler, pour it slowly on the meal. Cook half an hour in the boiler, stirring often. Now add the other ingredients; pour into a deep, well greased pudding dish and bake «lowly. Eat with cream or maple syrup.

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Boiled Indian Pudding. — One cupful of milk, one cupful of com meal, one tgg, one tablespoonful of sugar, one tablespoonful of beef suet minced fine and strings removed, one-half teaspoonful each of salt and ground cinnamon, one-third saltspoonful of soda in the milk. (Sour milk may be used, in which case take one-half teaspoonful of soda.) Heat the milk with the soda; when boiling stir in the meal, salt and suet and set aside to cool. When cold beat in the spice, sugar and whipped eggs and stir vigorously. Boil in a well-greased brown bread mold for three hours. Leave plenty of room for the pudding to swell. Serve with hard sauce or caramel, maple sugar or molasses. The recipe may be doubled and divided in two molds for steaming — one to be set aside in a cool place and used in a week. A cupful of chopped, floured rai- sins, dates, or cooked dried apricots may be added. For molasses sauce, use one cupful of molasses, one and a half tablespoonful of butter, two tablespoonfuls of lemon juice, a dash each of nutmeg and cinnamon. Boil molasses, spices and butter five minutes, remove from fire and add lemon juice. Serve very hot.

New England Indian Pudding. — Take one pint of milk, scald it and pour it over two heaping tablespoonfuls of Indian meal, in which a saltspoonful of salt, one-half teaspoonful of cinnamon, one-quarter of a whole nutmeg grated, have been blended. Stir briskly, and when per- fectly smooth add one-third cup of chopped suet, one-third cup of mo- lasses ; when this is well mixed add one pint of cold milk. Beat well, turn into a greased dish, set it in another containing warm water and bake three hours in a moderate oven. Serve hot with hard sauce. This pudding will look as if it had cream and eggs in it, and it should be stirred gently three times during the first hour and a half.

Old-Fashioned Indian Pudding. — One quart of milk, one quart of Indian meal, three eggs, three heaping tablespoonfuls of sugar, one tea- spoonful of salt and one-half pound of beef suet chopped into powder. Scald the milk and while boiling hot stir in the meal and suet with the salt. When cold, add the yolks, beaten light with the sugar, then the whites. Dip your bag in hot water, flour it and fill half full with the mixture, as it will swell very much. Boil five hours. Eat very hot, with butter and sugar. This pudding is even better when baked in a well-buttered dish for an hour and a half. Bake, covered, for an hour and a quarter, then brown.

Kenilworth Pudding. — Two cupfuls of light chopped bread, one-half cupful chopped suet, taking care to free it from all strings, one-half cupful of molasses, one tgg, one cupful raisins, seeded or the seedless, one cupful sweet milk, with one-half teaspoonful soda dissolved in it, one-half teaspoonful powdered cloves., one teaspoonful cinnamon and a

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pinch of mace and salt. Mix thoroughly and boil two hours in a tin pudding dish. Eat with foamy sauce.

Lemon Pudding. — Grate the rinds of two lemons and squeeze over them the juice to keep moist Beat together two eggs, one and one- half cups sugar, two tablespoons cornstarch or flour, tablespoon butter and enough cold water to thoroughly moisten. Place in double boiler and add one and one-half pint boiling water, stirring till the mass is smooth and thick. Just before removing from fire add the rind and juice of the lemons and beat thoroughly. Cover with a meringue made of one white of tgg and two tablespoons of sugar and then slightly brown in the oven.

Maple Custard. — Scald one pint of rich milk in a double boiler and when hot add a tablespoonful of cornstarch mixed with one-third of a cupful of cold milk. Just before taking from the fire add two table- spoonfuls of fine-shaved maple sugar and the beaten yolks of three eggs. Stir until smooth, adding when cool a pinch of salt and half a tea- spoonful of vanilla. Use whites of the eggs with sugar for frosting. By including whites of eggs in the custard and omitting the cornstarch a delicious cup-custard can be made.

Molasses Bread Pudding. — Stir into one quart of milk one pint of bread crumbs, one cup of molasses, one cup of raisins, seeded, cinna- mon and nutmeg to flavor. Bake in a slow oven for three hours, stir- ring a little when first heated. Serve hot with cream.

Peach Roll. — Into four cups of flour sift two teaspoons of baking powder, add two cups sour cream, one teaspoon soda and a pinch of salt. Roll out thin and cover with canned peaches which have been drained from the juice. Sprinkle with sugar. Cut the dough into strips and roll up. Bake or steam one-half hour. If baked, pour a little water into the pan. Serve with the reserved juice or with cream and sugaf.

Peach Tapioca. — Soak one-half cupful of tapioca over night in plenty of cold water. Cover the bottom of a buttered pudding dish with a layer of canned peaches, pour over this the tapioca, which has been sweetened with one tablespoonful of sugar, put over this another layer of the peaches and bake in a moderate oven for half an hour. Beat the whites of two eggs until very stiff, add two tablespoonfuls of sugar, spread this over the peaches and return to the oven until a delicate brown. Add more sugar to the juice left from the canned peaches, beat one-half cupful of cream until light, pour gradually over it the peach juice, beat all together and serve with dessert. This dish is good served either cold or hot.

Pear Charlotte. — Slightly moisten six slices of stale bread with cold water, spread them with soft butter, put half of them in the bottom of

64 THE RURAL COOK BOOK.

a buttered pudding dish, spread over them two cupfuls of finely chopped ripe pears and sprinkle with four tablespoonfuls of sugar, a grating of nutmeg and a tablespoonful of lemon juice. Lay over them the re- mainder of the bread, another two cupfuls of the chopped pears and nutmeg, sugar and lemon juice as before. Pour over one cupful of thin maple syrup, cover closely and bake in a slow oven for one hour. Serve hot with whipped cream or maple syrup.

Pear Pudding. — Put one quart of canned pears into a baking dish ; add a finger length of stick cinnamon and three cloves. If the pears have not been sweetened sufficiently when put up add sugar to make them quite sweet, teaspoonful of butter and dredge a teaspoonful of flour over the top. Place the dish on the range where it will heat while you mix a pint of flour into a biscuit dough according to well-known directions; make a very soft dough; pat into shape with the hands and cover the pears. Bake about 25 minutes. There should be rich juice enough to moisten the crust. If preferred it may have plain cream served with it.

Persimmon Pudding. — One quart of persimmons mashed fine with the hands, and every seed removed. Add one quart of sweet milk, one egg, one tablespoonful of butter, one-half teaspoonful each of cinnamon, nut- meg and ginger, and half as much of allspice and cloves, half cupful of sugar. Pour into a buttered baking dish, and bake till well set, as if for custard. Eat hot or cold ; delicious either way.

English Plum Pudding. — ^One pound stoned raisins; one pound of suet, chopped fine; ^ pound of stale bread crumbs; one-fourth pound of brown sugar; grated rind of one lemon; J4 pound of flour; one pound cleaned currants; ^ nutmeg, grated; five eggs; one cup milk; one-half pound chopped candied peel. Mix all the dry ingredients; then beat the eggs, add the milk to them, pour over the other materials, and mix well; it will require very hard stirring, as it is stifle. Put in greased molds holding one quart each, cover with well-floured cloth, and boil for six hours. Store away, and when used boil for six hours more.

Plum Pudding. — Fill a deep baking pan to the depth of two inches with seeded plums, well sugared. Dot with bits of butter and put over the top a thick, good light biscuit crust with holes for the steam to escape. Bake 40 minutes and serve with the juice from canned plums or cream. This is good pudding when canning is going on to use up the surplus juice. Seeded grapes, peaches, apples or cherries may be used instead of plums.

Plum Roll.— Sift together one pint of flour, one teaspoonful of bak- ing powder and one-half teaspoonful of salt; rub into the prepared flour one tablespoonful of butter and make into soft dough with milk or water; roll out quite thin, sprinkle with one cup of seeded chopped rai-

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sins, one-fourth of a cup of chopped citron and half a teaspoonful of cinnamon ; roll up and steam for 40 minutes ; serve hot, with hard sauce.

Poor Man's Pudding. — One cupful sour milk, one cupful of mo- lasses, one cupful of cold water, two cupfuls Indian meal, half a cup of butter, one tgg, one teaspoonful of soda, one teaspoonful of cinnamon, one saltspoonful of salt. Beat all together thoroughly. Pour into a greased pudding pan and bake two hours in a moderately hot oven.

Poverty Pudding. — Chop one cup of suet very fine; stone one cup of raisins; add one cup of molasses to the suet; then add milk, one cupful ; add one-half teaspoonful of salt, three cupfuls of sifted flour and one teaspoonful of cinnamon; beat hard for three minutes; add raisins well floured and three level teaspoonfuls of baking powder ; turn into a greased mold and boil three hours ; serve with hard sauce.

Prune Sago. — After washing one-half pound of prunes put them to soak till well puffed out, then put them into a stewpan with enough cold water to cover them. Cook till soft; pass the fruit through a fine sieve, after stoning it. Mix with it some pearl sago that has been well boiled. There should be equal quantities of fruit pulp and sago. Heat up, but do not boil ; if too stiff thin with a little milk or water, season with lemon juice; it will be sweet enough for ordinary palates. Pour into a jelly mold and when cold turn on a glass dish. Serve with whipped cream or boiled custard.

Pumpkin Custard. — One quart of hot milk, a large cup of strained squash or pumpkin, a teaspoonful of butter and one of salt, a cupful of sugar in which half a teaspoonful of cinnamon and a pinch of ginger have been mixed, and three eggs beaten light. Mix pumpkin and milk, add other ingredients, the eggs last, pour into custard cups which must be set in a pan of hot water. Bake until firm, about half an hour, testing with a knife blade. If it comes out clean they are done. Serve ice-cold.

Queen's Pudding. — Take about a quart of good, rich, sweet milk, and half a pint of bread crumbs, minus the crust. Milk and bread are scalded together, and cooled enough to work through the colander. In this way the bread is worked smooth, and is thoroughly mixed with the milk. To this mixture are added the yolks of four eggs and the whites of two, about two-thirds of a cup of sugar, and one spoonful of butter. Beat the ingredients together very thoroughly, for the success of the pudding depends much on the beating. Flavor with nutmeg. Bake it in a very moderately hot oven, like a custard pie, which should never come to a boil. When baked, beat the whites of two eggs to a stiff froth and add three or four spoonfuls of granulated sugar for the frosting. Spread a good layer of jelly upon the pudding, and over this spread the frosting, and set in the oven till it browns, which takes but a very few minutes if the oven is hot. To be eaten with cream and sugar.

66 THE RURAL COOK BOOK.

Raisin Steamed Pudding. — Blend a piece of butter the size of an egg with one cupful of sugar, to this add one beaten tgg, half a cupful of milk, two teaspoonfuls of baking powder, sifted with two cupfuls of flour, and one cupful of seeded raisins dredged in flour. Fill cups par- tially full with the batter and steam three-quarters of an hour. Serve either with boiled sauce or sweetened cream.

Baked Raspberry Pudding.— Line a small pudding dish with rich puff paste and prick with a fork. Bake a light brown and set it aside until cold. Beat very light the whites of four eggs, add slowly one cup of sugar, and lastly stir in a quart of red raspberries. Heap this lightly into the cooked shell in the pudding dish, return to the oven and bake 15 to 20 minutes. Have the oven just moderately hot.

Boiled Raspberry Pudding. — Open a can of canned or preserved rasp- berries and drain off the liquor, saving it for sauce for the pudding. Make a rich biscuit dough; roll this into a sheet a half inch thick, spread thickly with the berries, sprinkle bits of butter over these and roll up the sheet of dough as you would a sheet of music. Put into a floured cloth and boil for three hours. Add to the raspberry liquor a little sugar and boil up once. Take the pudding from the cloth, lay on a dish and pour the steaming sauce over it.

Red Pudding.— A pint of red currants, a pint of raspberries, and a pint of cold water; mix, and add sugar to taste. Thus, if a rather sour pudding is desired, two teacupfuls of sugar will be sufficient to sweeten these ingredients, but if, on the other hand, it is a sweeter pudding that is required, the amount of sugar must be increased correspondingly. To this mixture add cinnamon — two sticks, each about three inches in length will be sufficient — already broken into bits, and when all these ingre- dients have boiled together for half an hour in a porcelain-lined stew- pan, press the juice through a sieve into another receptacle, and, adding a teacupful of blanched almonds and citron that have been chopped finely together, cook again for another 20 minutes. When nearly done, thicken with cornstarch. Set aside in a wet mold until it has had time to be- come hard; then serve it in slices covered thickly with rich cream.

Rice Pudding. — Have one pint of rice boiled done and still hot. Into this stir one cup of raisins to swell and begin cooking in the hot mass. When nearly cold beat together three eggs, one quart of milk, one cup sugar and vanilla to taste. Add the rice and raisins, stirring till smooth and free from lumps. This pudding will have a delicious thick custard on top of the layer of rice if properly made and is better than the old style of nearly solid pudding. Bake one hour and serve with sweet milk

Lemon Rice Pudding.— Boil a cup of well washed rice in a quart of milk until very soft. Add to ii while hot the beaten yolks of three eggs, the juice and grated rind of two lemons, eight tablespoonfuls of sugar

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and a pinch of salt. If too thick, add a little milk. It should be rather thicker than boiled custard. Turn it into a pudding Crtsh, beat the whites of the eggs very stiff with six tablespoonfuls of powdered sugar, spread over the top and brown delicately in a slow oven.

Rhubarb Cobbler. — Fill a deep, buttered, earthenware pie dish with rhubarb cut into pieces an inch long. Make a batter of eggs, flour, milk and salt, allowing a large tablespoonful of flour to each egg and milk enough to make a batter thick as for fritter batter. Pour this over the rhubarb and bake until the pudding is light and nicely browned.

Rhubarb Puffs. — One cupful of finely chopped rhubarb, one cupful of sugar, two tablespoonfuls of butter creamed with the sugar, add two well-beaten eggs, one-quarter of a cup of milk, flour with one teaspoonful of baking powder well mixed into it, to make a thick batter. Fill well- greased cups half full and steam for half an hour. The sauce to serve with these puffs is made by creaming together one-half cupful of pow- dered sugar and a small half cupful of butter, then add by degrees one whipped &gg, beating until perfectly smooth. The last thing before serv- ing stir in three tablespoonfuls of boiling water.

Boiled Rhubarb Pudding. — IMake three cups of flour into dough as for baking powder biscuit. Roll one-fourth inch thick; cover with rhu- barb that has been cut in inch pieces and scalded. Wipe dry before spreading on the crust. Sprinkle liberally with sugar and add a dash of nutmeg if desired. Make a roll of the dough and cook in steamer, or tie up in floured cloth and drop in boiling water. Cook 30 to 45 minutes; serve with foamy sauce.

Rhubarb Bread Pudding. — Peel the rhubarb and cut it into small pieces. Cover the bottom of a pudding dish with pieces of buttered bread. Over this put a layer of rhubarb. Pour over it a half-teaspoon- ful of lemon juice, and cover liberally with sugar. Add another layer of bread and butter, rhubarb, lemon and sugar. Repeat until the dish is full, covering the last layer of rhubarb with well-buttered bread crumbs. Cover the dish, and steam for one hour. Then remove the lid and bake it slowly until it is nicely browned.

Rhubarb Tapioca. — Prepare the rhubarb as for stewing; place in a deep baking dish and add sugar enough to sweeten well, a little shredded orange peel, salt and dot with bits of butter. Add one quart of water to half a cupful of fine tapioca. Add a pinch of salt and cook in a double boiler for 15 minutes. Then pour over the rhubarb, cover the dish and bake half an hour. Serve with sweetened whipped cream.

Sour Milk Pudding. — Soak four slices of stale bread in a little milk or water until soft. Then stir in a quart of rich, sour milk, a cupful of molasses, a tablespoonful of melte-d butter, a teaspoonful each of cloves and cinnamon, saltspoonful of salt. Bake slowly three hours.

G8 THE RURAL COOK BOOK.

Steamed Pudding. — One cupful molasses, one &gg, one cupful hot water, one teaspoonful saleratus, one tablespoonful butter, one cupful raisins, stoned, a little salt, flour enough to make stiff as cake, steam two hours. With this pudding use the following sauce which is de- licious : Cream until very light one cupful of brown sugar, and nearly cne-half cupful butter, a little salt, and one-fourth teaspoonful of va- nilla. Just before serving beat in the unbeaten white of one tgg.

Strawberry Dumplings. — They will require one egg, a cup of sweet milk, a tablespoonful of melted butter, a heaping teaspoonful of baking powder, and flour enough to make a batter that will be a trifle thicker than that which is commonly used for griddle cakes. Pour a little of this batter into buttered tins, or porcelain cups ; place a number of well- sweetened berries in the center and cover them with more batter; then steam for about half an hour. Serve with a sauce made by mashing some strawberries and incorporating them into an ordinary hard butter- and-sugar sauce.

Strawberry Pudding. — One cup cleaned strawberries, place in an earthen bowl, set in steamer over a pot of cold water, place over the fire; while this is heating and coming to a boil make a batter of the follow- ing: One heaping cup of flour with two heaping teaspoonfuls of baking powder and one-half teaspoonful of salt; sift all together two or three times, then add sweet milk or water to make a soft batter that will drop easily from spoon. Lift the lid of steamer and drop quickly over the strawberries, covering them all over nicely. Steam for 40 minutes ; do not let the water stop boiling. This quantity makes enough pudding for four persons. Eat either with cream and sugar or a sauce made as follows: Break one egg in a dish, add one heaping tablespoonful of granulated sugar, beat light, then add dessertspoonful of flour and a pinch of salt; beat well again; then add slowly boiling water until the sauce is of the required thickness (about like nice cream) ; flavor to taste. This sauce is very nice with any kind of pudding, especially cot- tage pudding.

Sweet Potato Pudding. — One quart grated raw sweet potato, one quart milk, three eggs, two cupfuls sugar, piece of butter the size of an e.gg, one-half teaspoonful of salt, cinnamon and allspice to taste. Mix well, put in a buttered earthen pudding dish, and bake two hours in a moderate oven.

Steamed Sweet Potato Pudding. — Take two cupfuls of grated raw potatoes, one cupful of grated carrots, two cupfuls of currants, one cupful of raisins stoned and chopped, one cupful of minced suet, one cup- ful of sugar, one teaspoonful each of salt and soda, and flour enough to make a stiff batter. Place in a greased mold and steam two hours. Serve with boiled sauce.

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Suet Pudding. — One cupful molasses, one cupful beef suet chopped fine, one cupful sour milk, one teaspoonful saleratus, one cupful stoned raisins, one-half teaspoonful salt, four cupfuls flour. Mix thoroughly. Put in a buttered basin in the steamer over a kettle of boiling water. Steam for four hours. Do not disturb while steaming; at least not for the first hour.

French Tapioca Pudding. — Scald one pint of milk over hot water. Stir in one-third of a cup of a quick cooking tapioca, mixed with a few grains of salt and one-fourth a cup of sugar. Stir and cook about ten minutes, then add very gradually to three eggs (or two whole eggs and the whites of two more), beaten very light and thick. Also add a grating of lemon rind and a tablespoonful of butter. Turn into a tur- ban-shaped mold, thoroughly buttered and dusted with sugar, and bake, standing in a pan of water, one hour. Serve cold, turned from the mold and surrounded with a fruit sauce. This is a rich, yet delicate pudding.

Taylor Pudding. — Stir into a cup of sweet milk a level teaspoonful of soda and a teaspoonful of salt. Beat into the milk a cup of Porto Rican molasses and stir the wet ingredients slowly into two cups of well- sifted flour. Beat the batter well and pour it into a greased cake tin. It will be about the consistency of cake batter. Bake it in a hot oven for about thirty or forty minutes. When it is nearly done prepare a liquid sauce, as follows : Put in a saucepan five tablespoonfuls of sugar and 10 tablespoonfuls of water. Let it boil for four minutes and then add three level tablespoonfuls of butter and flavor well with nutmeg. When the pudding is done turn it out on a platter and carry it to the table. Serve it cut in thick slices with the liquid sauce.

Yorkshire Pudding. — This is a batter pudding cooked where it will receive the drippings from the roasting meat, and it is very good; as originally made it was cooked in front of an open fire, where it would receive drippings from the meat cooking upon a spit. About an hour before the roast of beef is done drain off the gravy, leaving about two tablespoonfuls in the dripping pan. The meat should be laid upon a rack over the pan, so as to raise it up. The pudding requires three eggs, one pint of milk, six large tablespoonfuls of flour, one-half teaspoonful of salt, and two dashes of pepper. Beat the eggs until light, then add the milk. Put the flour into a bowl, moisten it gradually with the eggs and milk, beat until smooth ; strain it through a sieve to avoid lumps, add the pepper and salt, pour it into the dripping pan and bake. Cut into squares or strips, and serve around the meat.