PUDDINGS, fTC.
LEMON PUDDING.
Heat one pint of milk to boiling and
thicken with two tablespoon~ cornstarch; relllove frolll fire, add two-thirds cup sugar,
small piece of bt1tter.
V\Tl1en nearl}r cool add
yolks of two eggs, grated rin.d of one lemon
and juice of two. Beat whites of two eggs
witl1 sugar, and brown in ove11. Serve cold.
-MRs. ETTA EKINs, Riverside.
TAPIOCA PUDDING.
Peel six nice tart apples, halve and core
them and place them in a buttered dish.
Allow one tablespoon of tapioca for each apple, an~ tw~ tablespoons of sugar. Flavor
by putting In some sticks of cinnamon.
Sprinkle the tapioca and sugar over and
among the apples, Cover the apples with
cold water. and let stand two hours, then cover ·
hnd put In the oven and bake slowlv one
our.-Mns. P. J. CLARK, l\llarshalltown, Iowa.
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PUDDINGS, ETC.
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-·~-- --"Whoovor makes a great fuss about doing good. does very little.''
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INDIAN PUDDING.
Two
c11pR
corn meal, four cups sweet milk,
tl1ree-fourths cups sugar, one-fourth teaspoon
O'inO'er, l1alf of a nutrn.eg, one-half teaspoon
salt, butter si/je of a walnut. When tl1e milk
is boili11g hot (be careful not to let it scorch)
stir in tl1e Inoal carefully to avoid lumps.
Put i11 st1gar, ginger, nutn1eg, salt and butter, and. add three cups cold milk. Bake
slowl~r two l1oure. To be served 'vith crea1n
and S'u gar, if preferred.-l\1Rs. P. J.
CLARK.
QUEEN OF PUDDINGS.
One pint of bread crumbs, one quart sweet
milk, one cup st1gar, yoll{s of four eggs, grated
rind of one lemon, piece of butter size of an
egg. Bake until done, bt1t not watery. Beat
the whiteR to a froth, Rtir in one cup Of sugar
jL~ice of one le:non. Spread. over the pnd~
d1r1g a la) er of JC/lly, the11 whiteR of eggs, a11 d
brown in oven.-A. LolJISE BuRR.
7
STEAMED I>LUM PUDDING.
One cu~ ~nely chopped beef suet, one cup
seeded ra1s11) s,
011e c1.1
r)
rnolasscs,
011e
tea-
spoon so.da !3tirred in with nwlasses, one cup
sweet 1 nlk, one large teaRpoon bal~iug powder, one tea8f)00n t:•aell (Jf ciJ11Jatl10il a11d lltltmeg, flour to thicken as for calre. Steam f< ur
hours.-Mns.
AMY LEONAiti),
()lto11
ala_____
124
PUfJDING, ETC.
'.The tallest trees are most in the power of the wind."
APPLE PUDDING.
Two eggs, five tablespoons flour, one_ ge~er­
ous pint 1nilk, a little salt, four good-sized
apples a o·enerotlr-: tablespoon butter. Beat
the eo·~s
thorot1gl1l'l
with
egg-beater, add sa.]t
bb
.J
•
ar1d a little of the m1lk, add tl1e fiotlr a11d
mix s1nooth ; then add rest of mill{. Peel
the apples, cut in f1uarters and put in pudding pan with ·butter ; pc)ur batter 0"l1er and
bake in a good oven about three-quarters of
a11 hour. ServTe with a sweet sauce.-MRs.
lVI. F.
MARSHALL.
RAISIN PUFF PUDDING.
Two tablespoons sugar, butter size of eO'g
one .egg, one cup sweet milk, two teaspootJn~
~akmg powder, two cups flour, one cup raisIns chopped, nutmeg. Steam two hours
Serve With sauce made as follows: Pint of
hot water, small cup of sugar, heapinO' tablespoon cornstarch, butter size of lart:> e
nutmeg.-MRs. EI(INs.
g egg,
APPLE SNOW.
Pare and core six
d .
steam until tender th~oo -sized tart apples,
and cool Wh '
-n press through sieve
. .
.
en cool add
c
.JUic~ of one lemon
Be
?UP sugar and
to stiff froth and add
at Whites of six eggs
.
apples gradually, beat-
PUDDINGS, ETC.
H
125
When God does his best work he needs the best men to help him."
i11g all the time. Serve with sponge cake.MRs. WINTERs, Riverside.
TAPIOCA CREAM PUDDING.
Four large tablespoons of tapioca soaked
i11 a little more tl1a11 a pint of milk over
night. Put the tapioca and milk in a tin
a11d put the tin in a pot of boiling water; let
it cook u11til the tapioca is clear. Stir in the
beaten yolks of three eggs, one-half cup of
dessicated cocoanut, and vanilla and sugar to
taste. Cook two or three mi11ut.es longer.
Pour i11 a ptldding dish and spread with the
beaten whites t.)f tl1e eggs.
A. LoursE BuRR.
Brown in oven.-
CHOCOLATE l'UDDING.
Four tablespoons chocolate, one quart boiling milk. Beat very smooth and add yolks
of :five eggs, two tablespoons of cornstarch in
a little milk. Put in pudding dish and bake
till well set, then add the beaten whites and
let brown nicely.
APPLE TAPIOCA PUI)DlNG.
Take five large mellow apples, two-thirds
cup of sugar, two-thirds cup of tapioca, a
small 1urnp of butter. First soak tapioca
over night in cold water, place on stove and
12()
PUDDINGS, ETC.
"He ~ho wishes to be seen and noticed. when he is doing good will not do
i . long."
add boiling water and bop until clea:, cut
apples i11 quarters, place In pans, spr~nkle
with nutmeg, add butter and bake until apples are dor1e. To be t-aten with sweetened
cream. Excellent.-MRs. L. E. LEEMAN.
ENGLISH PLUM PUDDING.
Two anrl 011e-half cups each of raisins,
currants a11d suet, 011e CLlp sugar, two cups
bread crt1n1 bs, or1e-tr1ird ctlp citron, one nutrrleg, 011e teaspoon mixed spices~ one-half cup
S\veet milk, juice arld rind (Jf one lemon, six
eggs and one cup flour. Boil in a bag six
hours.
BUTTERMILK CUSTARD.
Take f<)Ur eggs, beat the whites to a stiff
froth, one pint of buttermilk, one-half cup of
sugar, one teaspoonful of lemo11 extract; add
all together and bake witl1 an u11der crust.
CITRON CUSTARD.
Four eggs, one pint sweet milk one-half
.
'
C?-P sugar, one cup Citron
chopped fine,
small
piece of bnt~er. Beat eggs . and sugar together and mix all together and bake with
l1r1der crust.
PUDDINGS, ETC.
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127
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" Habits are soon assumed, but when we strive to strip them off 'tis being
flayed alive.''
SNOW PUD I G.
011e-half package of Cox's gelatine ; pour
over it a cupful of cold water and add one
and a half cupfuls of sugar ; when soft add
one cupful of boiling water and the jt1ice of
one lemon, then the whites of fou1· wellbeaten eggs. Beat all together until it is
light and froth)l, or until the gelatine 'vill
not settle clear in the bottoin of the dish
afteJ· standing a few n'linutes ; put it on a
glass dish. Serve with a custard n1.ade of 011e
pint of milk, the yolks of four eggs, four tablespoons of sugar and the grated rind of a
Je1non ; boil.-M.Rs. l{. E. PILCH.