Stevenson Memorial Cook Book Part 30

One-half pound suet; one quart milk; two eggs; one pound currants; one pound raisins; one cup nut meats, chopped fine; two teaspoonfuls baking powder; one teaspoonful salt and flour enough to make a stiff batter.

Steam for four to five hours. Serve with foam sauce.

Foam Sauce: White of one egg; enough confectionery sugar to make stiff and enough hot water to make it smooth.

ORANGE PUDDING

Mrs. H. B. Rairden

In bottom of pudding dish lay slices of cake; cover with slices of oranges. Make a custard of one small cup sugar; one tablespoonful corn starch; one pint of milk and a small piece of b.u.t.ter. Pour over the cake and oranges and bake.

ENGLISH PUDDING

Miss J. Eliza Ball

One cup mola.s.ses; one-half cup sugar; one-half cup b.u.t.ter; two eggs; one cup milk. Spice and fruit. Flour enough to make a stiff batter. Soda and cream of tartar or baking powder as preferred.

Liquid Pudding Sauce: Beat one egg and one cup of white sugar to a froth. Make a very thin batter with one pint of water and b.u.t.ter the size of an egg. Pour b.u.t.ter boiling hot over egg and sugar just as it goes to the table.

CHRISTMAS PUDDING

Mrs. Joel H. Norton

Chop the meats from one pound English walnuts; chop one pound figs; one pound raisins seeded; one cup suet. Rub the above well in flour; grate one nutmeg into three cups flour and one teaspoonful salt. Moisten with one cup milk. Dissolve well one teaspoonful soda in one cup mola.s.ses, and add last with one tablespoonful brandy. Dip a square of cloth in boiling water; then quickly flour center. Mold in form of a ball and tie securely with string. Boil three or four hours in boiling water in very large kettle or boiler. Hang up to dry and when thoroughly dry place in jar with an apple to keep from molding. Make a week or two before you wish to use it. Boil it in boiling hot water for one hour when ready to use. Any sauce will do, but whipped cream sweetened with maple sugar is delicious. Brandy can be poured over pudding and set on fire if you wish, if served at table.

NUT PUDDING

Mrs. R. E. P. Kline

Two cups flour; one-half cup sugar; two teaspoonfuls baking powder; one-half teaspoonful salt; two eggs well beaten; one cup milk; one and one-half cups English walnuts blanched and broken or chopped; one-third cup melted b.u.t.ter. Grease mold well and steam three hours.

Sauce: One and one-half cups sugar and three-fourths cup water boiled until it threads. Then pour over the well beaten yolks of three eggs, stirring all the time. When cool, add flavoring and two cups whipped cream.

NUT PUDDING

Miss Julia Hunt

Two cups boiling water; one and three-fourths cups brown sugar, boil ten minutes. Two and one-half tablespoonfuls (heaping) corn starch mixed well with one-third cup cold water; add to boiling syrup; boil a few minutes until mixture thickens, then add one-half cup broken walnut meats and vanilla. Pour into molds and chill. Raisins and currants may be added if desired. Serve with cream or whipped cream.

PUDDING SAUCE

Mrs. R. F. Morrow

One cup brown sugar; one-fourth cup b.u.t.ter; yolks of two eggs; one-half cup cream; cook to a custard. Add beaten whites, and one-fourth cup brandy.

PUDDING SAUCE

Mrs. Weatherell

Blend one tablespoonful b.u.t.ter, one cup sugar and white of one egg (do not beat egg separately). Dissolve one tablespoonful corn starch and a little salt and add to one pint of boiling water. Let cook ten minutes.

Then add the b.u.t.ter, egg and sugar, and whip until foamy. Flavor to taste.

PUDDING SAUCE

Mrs. H. D. Sheldon

Two eggs; one cup powdered sugar; one cup cream; a pinch of salt. Beat eggs and gradually add sugar until a smooth creamy consistency. Just before serving add whipped cream.

FRUIT SAUCE

Mrs. May F. Kenfield

For steamed or baked puddings: One-half cup of b.u.t.ter and one and one-half cups of powdered sugar; cream together and add yolk of one egg.

Then to this add a cupful of crushed strawberries or any fruit in season.

HARD SAUCE

Mrs. W. D. Hurlbut

Four tablespoonfuls b.u.t.ter; eight of powdered sugar; frothed white of one egg; half a gla.s.s of wine. Cream b.u.t.ter and sugar together; add wine, then white of the egg. Set in a cool place to harden. Grate nutmeg over top.

GRAPE SAUCE

Remove the pulps of the grapes from the skins, boil the pulp until the seeds can be separated, strain through a collander, add the skins, and boil five minutes, after which add two-thirds the amount in sugar. Boil twenty minutes, stirring constantly.

STRAWBERRY SAUCE

One-half cup b.u.t.ter; one cup sugar; then add one cup crushed strawberries. This can be made only in strawberry season.

FROZEN DISHES

"_Seek roses in December, ices in June._"

--BYRON.