Marion Harland’s Complete Cook Book

Dinner Sweets of All Sorts

Pies

Pastry

Have all ingredients very cold. Into a pound of flour chop three-quarters of a cup of firm, cold butter. When the flour is like a coarse powder stir into it a small cupful of iced water. With a spoon mix together, then turn upon a floured pastry-board, roll out quickly and lightly, fold and roll out again. Set the pastry on the ice until chilled through, roll out and line a pie-dish with it. Before filling the pastry shell with fruit, or other material of which the pie is to be made, wash over the lower crust with the unbeaten white of an egg, and, when the filling is put in, set the pie immediately in an oven that is as hot at the bottom as at the top. The oven must be hot and steady.

A Good Puff Paste

Into a half-pound of flour chop six ounces of firm, cold butter, and, when like a coarse powder, wet with a small cupful of iced water. Stir to a paste and turn upon a chilled board. Roll out quickly and lightly, handling as little as possible. Fold and roll out three times, then set on the ice for several hours before making into pies. Always bake pastry in a very hot oven.

Family Pie Crust

Sift a quart of flour three times with one teaspoonful of baking-powder. Chop into it two tablespoonfuls of cottolene or other fat until it is like granulated dust. Wet with iced water into a stiff dough, handling as little as you can, using a wooden spoon until it is too stiff to manage. Turn upon a floured board and roll out thin. Have ready two tablespoonfuls of firm butter, and with this dot the paste in rows one inch apart, using one tablespoonful of butter. Roll up the sheet of paste, inclosing the butter; beat flat with the rolling-pin, and roll out as before. Use the other tablespoonful of butter in dotting this sheet, sprinkle lightly with flour, and roll up tightly. Give a blow or two of the pin to hold it in fold, and set on the ice until you are ready to use it—all night if you like. It is better for three or four hours’ chilling.

Butter the pie-plates, lay the crust lightly within them; pinch the edges to hinder it from “crawling” while baking, fill with fruit, or whatever else is to go into them. If this is to be what a witty editor designates as “the kivered pie which stands high in the royal family of Pie,” lay the paste neatly over the filling, trim off ragged edges, and press or print down the edges.

A North Carolina man thus separates the “royal family” aforesaid: “There are three varieties: kivered, unkivered and barred.”

The New York editor, just quoted, says of the “kivered” variety:

“Its triumphant composition requires of the artist higher qualities of head and heart, a more delicate touch, a higher strain of genius, a sublimer imagination, than the composition of the unkivered, or the barred. There must be magic in the upper crust of it. Ah! that delicious, finely-flaking upper crust, designed by a deep-revolving brain and fashioned by a sensitive hand, a pâté Queen Mab would be glad to nibble!”

On the other hand, a New Orleans knight of the pen boldly defines the kivered pie as “distinctively a product of New England civilization, that has no place in simpler and more democratic states. Descendants of the men who made the charge up King’s Mountain, the Majuba Hill of this continent, take their pie unkivered. They will not touch the kivered abomination!”

Mince Pie

Returning to our New York editorial, the amused reader finds this eulogium upon mince pie:

“There goes much skill to the making of a mince pie. Within the fortunate inwards of the president of pies are strange dainties and spices, and Dr. Johnson’s drink of heroes. The elements are so mixed in it that nature may stand up and say to all the world: ‘This is a pie! A great mince pie is a masterpiece!’”

An anonymous writer upon the same subject says for the comfort of semi-dyspeptics:

“Mince-meat ought to be extremely wholesome for the same reasons that make it good to eat—its flavors of sweet and sour, of meat, apple and spice, which relieve each other, and its finely divided particles which allow the choicer blending of flavors and save the stomach much of the grinding work which reduces food to the pulp in which it enters the blood. What gives mince pie its ill repute as the very spawn of nightmare, are its overdressing with suet and butter, only fit for polar consumption, and its drugging with spices. Spice is the very food of the nerves, rightly used, growing more essential as circulation and sense dull with age. But it should be delicately, discerningly used not to lose its potency. The overdressing with fat is a relic of the old English barbarism which stewed its food in tallow, and, as the old play has it, ‘took two fat wethers to baste one capon.’”

Mince-meat

(A family recipe 150 years old.)

Boil two pounds of lean beef, and when cold, chop fine. Mince a pound of beef suet to a powder. Peel and chop five pounds of apples. Seed and halve two pounds of raisins. Wash, and pick over carefully two pounds of cleaned currants and one pound of sultana raisins. Cut into tiny bits three-quarters of a pound of citron. Mix these ingredients, adding, as you do so, two tablespoonfuls, each, of cinnamon and mace, a tablespoonful, each, of cloves and allspice, a teaspoonful of ground nutmeg, a tablespoonful of salt and two and a half pounds of brown sugar. When all is well mixed, stir in a quart of sherry and a pint of the best brandy. Mix thoroughly and pack down in a stone crock.

Mince-meat should be prepared several weeks before it is needed, that it may “ripen” and become mellow. Those whose temperance principles forbid the moistening of the mince-meat with brandy or sherry, may use cider in their place. In making mince pies have the best puff-paste. Line pie-plates with this, fill the crust shells with the mince-meat, and lay strips of pastry, lattice-wise, across the tops of the pies. Bake in a good oven, which should be as hot at the bottom as at the top. The pies may be kept for weeks, but must be reheated before serving.

Our New Orleans essayist upon the national pie, is cavalierly disdainful in throwing aside the third variety:

“The barred pie may be dismissed without discussion, being a mere compromise, a pabulum for colorless individuals who are the mugwumps of the dining-room.”

In defiance of the slur, I commend my “barred” mince pie, with its latticed cover, as the pearl of the royal race. For a century and a half, the Old Virginia housewives, from whom I proudly claim descent, laid the dainty trellis across the heaving brown breast of the masterpiece, and six generations of epicures have set thereon the seal of their approval.

Pumpkin Pie (No. 1)

Belongs to the noble order of the “unkivered” pie.

Add the beaten yolks of four eggs and one cupful of white sugar to two cupfuls of pumpkin that has been stewed and put through a colander. With this mix a quart of milk, one teaspoonful of cinnamon, mace and nutmeg mixed, and the whites of the eggs, beaten stiff. Line a very deep pie-dish with a good paste, cut slashes in it here and there, stir the pumpkin custard well from the bottom and put it into the pastry. Bake in a steady oven.

Pumpkin Pie (No. 2)

Into a quart of stewed and strained pumpkin stir a quart of milk, a cup of granulated sugar, cinnamon and nutmeg to taste, and, last of all, five eggs, well beaten. Mix thoroughly, and pour the mixture into a deep pie-plate lined with puff paste. Bake in a good oven until the pumpkin custard is “set.” Eat cold. Canned pumpkin is used in the same way and is almost as good as the fresh.

Lemon Cream Pie (No. 1)

Heat a quart of milk and stir into it one-third of a cupful of prepared flour wet with a little cold milk. Let this get hot, stirring all the while. Beat the yolks of five eggs light with five tablespoonfuls of sugar, and add the milk and flour to this. Let all cook together for one minute after they come to the simmer; take from the fire and add the juice and grated peel of a large lemon. Bake in open shells of puff paste, and, as soon as the custard is set, cover it with a meringue made of the whites of the five eggs beaten stiff with three tablespoonfuls of powdered sugar. Brown lightly and serve cold.

Lemon Cream Pie (No. 2)

Cream a tablespoonful of butter with a cupful of sugar; dissolve a heaping tablespoonful of corn-starch in a gill of cold water, and stir it into a cupful of boiling water. Stir until smooth; then pour over the sugar and butter. Mix well and when cool stir in the grated rind and the juice of a large lemon, and one beaten egg. Line a pie-plate with puff paste, fill with this mixture and bake. When done, cover with a meringue, and return to the oven just long enough to brown lightly.

Lemon Pie With Crust

Beat two eggs light and stir into them two cupfuls of sugar; add a pint of water, three tablespoonfuls of cracker-dust, the same quantity of flour rubbed to a paste with a little cold water, the grated rind of one, and the juice of two lemons. Beat hard, add a pinch, each, of cinnamon and nutmeg, and turn the mixture into pie-plates lined with pastry. Cover with an upper crust, cut gashes in this for the escape of the steam, and bake in a steady oven for forty minutes.

Crustless Lemon Pie

Soak a cupful of crumbs for an hour in a little milk. Cream together a half-cupful of sugar and half as much butter, whip into them the beaten yolks of three eggs and the white of one, reserving the other whites for the meringue. Now add the juice and grated rind of two lemons, then the soaked crumbs. Line a large pie-plate with puff paste, pour in the lemon mixture and bake to a golden brown. Make a meringue of the stiffened whites and two tablespoonfuls of powdered sugar. Draw the pie to the door of the oven, spread with the meringue and return it to the oven just long enough to brown it delicately. Eat cold.

Cocoanut Pie

Cream a half-cupful of butter with two scant cupfuls of powdered sugar, and when very light add half a grated cocoanut and a generous tablespoonful of rose-water. Now “fold” in quickly and lightly the stiffened whites of six eggs, turn into a deep pie-dish lined with puff paste and bake in a quick oven. Eat cold with powdered sugar and whipped cream flavored with rose-water. This is delicious.

When it is possible to do so buy the fresh cocoanut and grate it. The prepared or desiccated article put up in boxes may be used as a makeshift. It can never be a worthy substitute for the fresh and juicy nut.

Chocolate Pie (No. 1)

Make a custard by pouring two cupfuls of scalding milk gradually upon three eggs that have been beaten well with four tablespoonfuls of sugar. Return to the fire, stir in a half-cupful of grated sweet-chocolate, remove from the fire, add a teaspoonful of vanilla, and pour the mixture into a pie-plate lined with puff paste. Bake until “set.”

Chocolate Pie (No. 2)

One pint of milk; one cupful of sugar; yolks of two eggs; two tablespoonfuls of grated chocolate. Mix, and bake in an open crust. Make a meringue of the whites of the eggs and a tablespoonful of sugar and spread on the top of the pie to brown.

Orange Pie

Rub to a creamy paste a half-cupful of butter and a cupful of granulated sugar. Beat light the yolks of four eggs, whip them into the butter and sugar, add the juice and a quarter of the grated peel of a large orange, a teaspoonful of lemon juice, and the stiffened whites of two eggs. Line a pie-plate with light puff paste and turn the orange mixture into this. Bake until the filling is set and the crust lightly browned. Beat the whites of two eggs light with two tablespoonfuls of powdered sugar. When the pie is done, draw it to the door of the oven, spread it with this meringue, and return to the oven just long enough to color the meringue delicately. Eat cold.

Custard Pie

Whip light the yolks of three eggs with four tablespoonfuls of sugar. Pour upon them two cupfuls of boiling milk, stirring this in slowly. Flavor with a teaspoonful of vanilla. Line a pie-plate with paste, brush the inside with the white of an egg, pour in the custard and bake.

Sliced Apple Pie

Line a deep pie-dish with good puff paste. Put into this peeled and cored and thinly-sliced apples; sprinkle thickly with sugar and squeeze a few drops of lemon juice upon them. Add more sliced apple, more sugar, a little more lemon, and proceed in this way until the dish is full. Cover with a round of puff paste, pinch together the edges of the upper and lower crusts, and cut several slits in the upper to allow the steam to escape. Bake in a steady oven to a golden brown, covering the pie with paper for the first ten minutes.

Creamed Sweet Apple Pie

Pare, core and quarter Campfield pound sweets, or other sweet apples. Put them into a pudding-dish with a few spoonfuls of water to prevent burning, cover closely and cook until tender, but not broken. Add two tablespoonfuls of sugar to each cupful and let them get cold in the syrup. Then cut into thin slices or tiny dice. Roll out some puff paste quite thin; line a pie-plate, sprinkle with flour, lay on another crust and bake until brown. When ready to serve, open the crusts, spread the lower one with the stewed apple, cover with whipped cream, put on the top crust and sprinkle that with powdered sugar.

Creamed Apple-Sauce Pie

Bake your crusts as directed in preceding recipe. When you separate them, spread with well-sweetened apple-sauce beaten light; cover with whipped cream; lay on the upper crust and sprinkle powdered sugar on top.

In both of these recipes you may substitute a meringue of frothed whites, slightly sweetened, for the cream, spreading the same upon the top crust.

Apple Meringue Pie

Slice and stew ripe, tart apples; run through the colander or vegetable press into a bowl. Sweeten plentifully, and beat in, while hot, a tablespoonful of butter. Have ready buttered pie-plates lined with puff paste; when the sauce is cold fill these shells with it and bake until very lightly browned. Cover with a meringue, slightly sweetened and flavored with vanilla or other essence; set in a hot oven and bake until the meringue begins to color. Sift powdered sugar over all. Eat cold.

Peach Meringue Pie

Stew and rub peaches through a colander or a vegetable press. Sweeten to taste, and when cold, proceed as directed in last recipe. They are very nice.

Whole Peach Pie

Line a deep pie-plate with pastry, and lay in it as many whole peeled peaches as it will hold. Strew thickly with sugar; fit on an upper crust and bake to a golden brown. Eat with powdered sugar and cream.

Creamed Peach Pie (No. 1)

Peel, stone and halve ripe peaches. Line a deep pie-plate with puff paste, and lay the peaches in this. Sprinkle thickly with sugar, and fit on an upper crust. Have ready and cold, a cream sauce. To make this, scald a half-pint of milk and thicken it with a tablespoonful of corn-starch rubbed smooth in a little cold milk. Add two tablespoonfuls of sugar and the frothed white of one egg. Boil together for five minutes and set aside to cool. When the pie is done carefully lift the top crust and fill the pie to overflowing with the cream sauce. Replace the crust and set in a cool place. Sprinkle with powdered sugar and eat very cold.

Creamed Peach Pie (No. 2)

Bake as above, stoning the peaches and cutting each in half. While hot, insinuate the blade of a knife between upper and lower crust, to loosen them. Let the pie get cold; lift the crust and spread whipped cream upon the peaches. Cover again, strew powdered sugar upon the top crust and eat.

Creamed Raspberry Pie

Line a pie-dish with good pastry and fill it three-quarters full of red raspberries strewed with granulated sugar. Cover with an upper crust, but rub the edges of this and of the lower crust with butter to prevent their sticking together. Make a cream of a cupful of hot milk thickened with a teaspoonful of corn-starch wet with cold milk. Stir in two tablespoonfuls of sugar, remove from the fire, and when cool whip in the stiffened whites of three eggs. When the pie is done and is cold, lift off the upper crust and cover the raspberries with the “cream.” Replace the cover and sift powdered sugar over it.

Cherry Pie

Many persons make a cherry pie without stoning the cherries. That stoning them is a trouble is not to be denied, but the result is so satisfactory that it really seems worth while to take the pains to accomplish it. In stoning cherries, use a sharp knife and save all the juice. Grease a deep pie-dish and line it with good puff pastry. Fill the pastry shell with the cherries and the juice that flowed from them in the stoning process. Cover with a thin crust, cut slits in this for the escape of the steam, and bake. Eat cold.

Cranberry Pie

Seed a cupful of raisins and chop them into bits. Cut into halves two cupfuls of cranberries and mix them with the minced raisins. Add two even cupfuls of sugar, a cupful of water, two tablespoonfuls of flour and a few drops of lemon juice. Line deep pie-plates with puff paste; fill each with the mixture, put on a thin upper crust and cut slits in this for the escape of the steam. Bake in a good oven to a golden brown. When cold, sprinkle with sugar.

Cranberry and Raisin Pie

Seed and mince one cupful of raisins; mix with two cupfuls of cranberries halved, a half cupful of water and a cupful of sugar. Stir one teaspoonful of flour with the sugar and mix all well. Fill shells of pastry laid in buttered plates with this mixture, called by some “mock cherry pie,” lay strips of crust cut with a jagging-iron over the top and bake.

Strawberry Pie

Line a buttered plate with puff paste, wash with white of egg and fill with ripe strawberries capped and washed. Sweeten plentifully, cover with another crust; cut slits in this, and bake.

Currant Pie (No. 1)

Mix ripe and stemmed currants with one cupful of sugar to two of currants, and bake between upper and lower crusts. Strew white sugar over the top and eat cold.

Currant Pie (No. 2)

Fill a pastry shell with one cupful of ripe currants, cleaned and stemmed. Pour upon them an egg, beaten light with one-half cupful of sugar. Lay another crust over the currants and bake.

New England Blueberry Pie

Wash and dredge blueberries with flour; then scatter among them half a cupful of sugar for each pint of berries. Fill paste shells with this, dot with butter, cover with another crust and bake.

These are richer than huckleberry or blueberry pies, when made in the usual way, the flour thickening the juice slightly and the butter tempering the acid.

Blackberry Pie

Make as directed in foregoing recipe.

Combination Berry Pie

Line a deep pie-plate with pastry and bake long enough to set the crust on top, but not to brown, or entirely cook it. Have ready a mixture of equal quantities of elderberries and huckleberries with one-fourth as many red currants. Dredge with flour, and sprinkle over all a generous cupful of sugar for a quart of berries; dot the surface with bits of butter,—one tablespoon in all,—cover with a crust which should be well turned under the crust of the lower one, and bake, covered, half an hour, then brown.

Sweet Potato Pie

Parboil, peel, and when cold, grate enough sweet potatoes to make a pound. Cream a half cupful of butter with three-quarters of a cupful of sugar and the beaten yolks of four eggs, a teaspoonful, each, of powdered cinnamon and nutmeg, the grated potato, the juice and rind of a lemon, a wineglassful of brandy and, last of all, the whites of the eggs. Line a large pie-plate with puff paste, fill with the mixture and bake.

Irish Potato Pie

Boil and rub through a colander or vegetable press; then proceed as with the sweet potatoes in last recipe, but using a full cupful of sugar.

This pie is even more delicious than the sweet potato compound.

Rhubarb and Raisin Pie

Peel the rhubarb and cut into inch pieces; pour boiling water over it and let stand for ten minutes. Drain; line the pie-plate with plain paste. Fill the pie with rhubarb, and strew over it one cupful of sugar and one-half cupful of raisins. Add small pieces of butter. Cover with a crust and bake.

Whipped Cream Pie

(Contributed)

Line a pie-plate with a rich crust and bake in a hot oven. When cool spread over with a layer of jelly or marmalade. Whip one cupful of thick cream, sweetened with powdered sugar, and flavored with vanilla; pour this over the marmalade. Or fill crust with whipped cream to which has been added one teacupful of blanched chopped almonds.

Turnover Pies

(Contributed)

Mix a plain puff paste. Roll thin and cut into circular pieces about the size of a saucer. Put fruit over one-half of the piece. Sprinkle with sugar. Wet the edges and turn the paste over. Press the edges together and bake on tins in a quick oven twenty minutes.

Mock Mince Pie

(Contributed)

Mix well together one cupful of raisins chopped fine, one-half cupful of chopped currants, one-fourth teaspoonful of salt, one tablespoonful of vinegar, two-thirds of a cupful of molasses, one-half cupful of cider, one-half cup of sugar, one-half cupful of cut citron and the juice and rind of two lemons, two Boston crackers rolled and one well-beaten egg. Line a pie-pan with paste and fill with some of the mixture, cover with a puff paste and bake.

Washington Pie

(Contributed)

Beat together one tablespoonful of butter, one cupful of sugar and one egg until light. Add one cupful of milk and two cupfuls of flour into which have been sifted one teaspoonful of ginger, one teaspoonful of cinnamon and one-half teaspoonful of baking-powder. Beat thoroughly until smooth. Line the Washington pie-plate with a plain paste, put the mixture into it and bake in a moderate quick oven thirty minutes. When done cover with frosting and set to cool.

Crumb Pie

Soak a half cupful of bread-crumbs in enough milk to cover them until they are soft and have absorbed all the milk. Cream a third of a cupful of sugar with two ounces of butter; add two eggs, well beaten, and the juice and grated rind of two small lemons, or one very large one. Now, stir in the soaked crumbs, beat for a minute; turn into a pie-plate lined with puff paste, and bake in a hot oven until brown and very light.

Custard Pie

Make a custard by pouring three cupfuls of scalding milk upon four eggs that have been beaten light with four tablespoonfuls of sugar. Flavor with vanilla, and pour into a pie-dish lined with puff paste. Bake until set. Serve cold.

Vinegar Pie (No. 1)

One cupful of vinegar; one cupful of water; a tablespoonful of butter; one heaping tablespoonful of flour wet with cold water; two-thirds of a cupful of sugar. Put flour, vinegar, butter and sugar into a saucepan and stir until melted, then add the cold water. Stir until thick. Have pie-tins lined with a rich crust; fill with the mixture and bake for fifteen minutes in a hot oven.

Beat the white of an egg to a stiff meringue, adding two tablespoonfuls of powdered sugar. When the pies are done, draw them to the door of the oven, spread thickly with the meringue, and return to the oven until a very light brown.

Vinegar Pie (No. 2)

One egg; one heaping tablespoonful of flour; one teacupful of sugar; one cupful of cold water; one tablespoonful of vinegar; nutmeg to taste. Beat the egg, add the sugar and flour, beating hard; then add the other ingredients, and bake in an open crust.

Currant Tarts

Into a quart of sifted flour chop a cupful of firm, cold butter. When the butter is like coarse sand add a cupful of iced water and work into a paste, touching with the hands as little as possible. Turn upon a pastry-board and roll out twice; then set on the ice for an hour or two. Line small buttered tart-pans with this paste.

Stem and pick over ripe red currants and wash them. Nearly fill the pastry shells with these and sweeten very generously with granulated sugar. Bake, and, when cold, sprinkle with powdered sugar.

Cranberry Tarts

Make a cranberry sauce according to directions already given. Line pâté-pans with puff paste; fill with the cranberry sauce, lay strips of pastry, crosswise, over the tops, and bake in a quick oven. When done, sprinkle with granulated sugar and set away to cool.

Lemon Tarts

Cream together a cupful of butter and two cupfuls of sugar, stir in the beaten yolks of six eggs, the grated rind of one, and the juice of two lemons, a dash of nutmeg, a wineglassful of brandy, and the stiffened whites of the eggs. Line pâté-pans with puff paste, and fill with this mixture. Bake in a quick oven and serve cold.

Orange Cheese Cakes

Peel and seed four large oranges, saving all the juice. Boil half of the peels until tender, and, when cold, beat them to a paste with twice their weight in powdered sugar; add the minced pulp and the juice of the oranges with a tablespoonful of butter; beat all together; line pâté-pans with puff paste, lay in the orange mixture and bake.

There must be no fibrous skin or membrane left in the pulp. To get rid of this rub it through a colander.

Cherry Tarts

Wash, stem and stone the cherries. Allow one cupful of sugar to a pint of cherries, if tart fruit be used. Put the sugar and one-half cupful of water on the fire; when boiling add the fruit and cook ten minutes. Stir in one teaspoonful of butter and, if the syrup seem thin, wet one teaspoonful of corn-starch in cold water and stir in to thicken the juice slightly.

Have ready-baked pâtés of pastry; fill with the cherry mixture when the latter is cold, sift sugar over top, and eat.

Fried Tartlets

Make a rich puff paste and cut it into pieces six inches square. In the center of each square put a great spoonful of raspberry, strawberry, currant or gooseberry jam. Pinch the four corners of the square together, or fold it in half and pinch the edges tightly together that the fruit may not ooze out. Drop the tarts carefully into a kettle of deep, boiling cottolene or other fat, and fry quickly to a delicate brown. Drain in a colander lined with tissue paper.

These are the celebrated “Banbury tarts” of English folk-lore.

Hot Puddings

Boiled Puddings

Before attempting a boiled pudding, be sure that you have a good mold with a tightly-fitting cover in which to cook it. You may use such a substitute as a bowl with a floured cloth tied over the top, but this is, at best, a “make-do” which may allow the water to enter and ruin your dough. The best substitute for a mold is a cottolene pail with a top, which may be made more secure by tying it on. Always grease your mold thoroughly,—top, bottom and sides,—and leave room for the swelling of the contents. Three hours will be, as a rule, the longest time required for the boiling of a pudding of ordinary size. All boiled puddings should be served as soon as they are cooked.

Apple Pudding (No. 1)

Chop a cupful of suet to a coarse powder and stir it into three cupfuls of flour, twice sifted with a teaspoonful of baking-powder. Add enough milk to make a dough that can be rolled out. Roll into a square sheet. In the center of the sheet lay three cupfuls of peeled and minced apples, strewn with sugar. Bring the four corners of the sheet over the fruit, and pinch the corners together in the middle. Tie up firmly with a piece of broad white tape passed twice around the pudding. Lay in a steamer and cook for two and one-half hours. Remove the tape and serve the pudding with a hard sauce flavored with lemon juice and powdered cinnamon.

Apple Pudding (No. 2)

Into two cupfuls of prepared flour chop a tablespoonful of butter, until it is like a coarse yellow powder. Make a batter of this buttered flour, a teacupful of milk and three beaten eggs. Have ready half a dozen peeled and sliced apples, wiped dry, then dredged with flour; stir these into the batter and turn into a greased pudding-mold. Boil for two hours. Eat with a hot lemon sauce.

Cranberry Pudding

Sift three cupfuls of flour with a half teaspoonful of salt and stir in a cupful of molasses, a small cupful of sour cream, two beaten eggs and half a teaspoonful of soda dissolved in a little boiling water. Last of all, beat in a cupful and a half of halved cranberries, thoroughly dredged with flour. Turn into a greased mold and steam for at least two hours. Eat with a hard sauce.

Blackberry Pudding

Make a batter of a pint of milk, two eggs, and a cupful of flour, sifted with a saltspoonful of salt and a small teaspoonful of baking-powder. Add more flour if the batter is too thin. Beat thoroughly and stir into the batter a pint of blackberries thoroughly dredged with flour. Pour at once into a greased mold and boil for two hours. Serve with a hard sauce.

Plum Pudding (No. 1)

Rub together a cupful of granulated sugar and a half cupful of butter. Into this stir a half pound of chopped and powdered suet, then beat in five eggs, a half pint of milk and a teaspoonful of orange juice. Dredge with flour a cupful, each, of seeded raisins and cleaned currants and a half cupful of minced citron. Add this fruit to the batter and stir in a quarter of a teaspoonful, each, of powdered cinnamon, cloves and nutmeg. Last of all, beat in a quart of flour, turn into a large mold and steam for six hours.

Plum Pudding (No. 2)

Half a pound, each, of sugar and suet; a quarter of a pound of butter; five cupfuls of flour; one pound, each, of cleaned currants and of raisins; two tablespoonfuls of shredded citron; one cupful of milk; half a teaspoonful, each, of ground mace, cloves and nutmeg; six eggs; half a cupful of brandy.

Rub butter and sugar together and mix with them the milk and the beaten yolks of the eggs. Add the flour and the whipped whites; dredge the raisins (which should have been seeded and chopped), the currants and citron with flour, and put these in with the spices and the brandy. Mix well, pack into a greased mold, plunge at once into a pot of boiling water and boil five hours. Be careful that the water does not boil over the top of the mold and get into the pudding.

Fig Pudding (No. 1)

Soak a cupful of bread-crumbs in a cupful of milk for half an hour. Chop enough suet to make a quarter of a cupful; beat three eggs light; cut into tiny bits a sufficient number of soaked figs to make a cupful of the minced fruit.

Turn the soaked crumbs into a bowl, and stir into them a half cupful of granulated sugar, the whipped eggs, the powdered suet, a pinch of salt and a dash, each, of cinnamon and nutmeg. Last of all, stir in the minced figs thickly dredged with flour, beat well and turn into a greased pudding mold with a closely-fitting top. Boil for about three hours. Turn out and eat with a hard sauce.

Fig Pudding (No. 2)

Use only the best figs, soak one hour in a little warm water, and chop enough to make a generous cupful when minced. Soak two cupfuls of fine bread-crumbs in two cupfuls of milk until very soft. Into the crumbs stir five eggs, beaten light, a half cupful of sugar, a saltspoonful of salt, and the cupful of minced figs, thoroughly dredged with flour. Beat hard for several minutes, and turn into a greased pudding mold with a close top. Set in boiling water and cook for three hours. Dip the mold into cold water for an instant, then turn the pudding out upon a hot platter. Set in the oven long enough for the moisture to dry from the outside of the pudding. Three minutes in a hot oven should suffice. Send to the table and eat with a hard sauce flavored with a little nutmeg.

Fig and Raisin Pudding

Soak a large cupful of bread-crumbs in a cupful of milk for an hour; stir into them three eggs, beaten very light, three tablespoonfuls of powdered suet, and three tablespoonfuls of flour sifted with a teaspoonful of baking-powder. Have ready a half cupful of minced figs and the same quantity of seeded and quartered raisins. Mix the fruit together, dredge thoroughly with flour, and stir it into the pudding batter. Pour the mixture into a large pudding mold with a closely fitting top, leaving an abundance of room in the mold for the pudding to swell. Steam for fully three hours. Turn from the mold, set the pudding in the oven for five minutes, and serve with a liquid sauce.

Boiled Indian Pudding (No. 1)

Heat a quart of milk to scalding, and beat into it gradually three cupfuls of Indian meal, into which you have stirred a scant teaspoonful of salt. When the meal is thoroughly beaten in and is free from lumps, add two heaping tablespoonfuls of powdered suet and remove from the fire. Turn into a bowl and set aside to cool. When the meal-mixture is very cold beat in four whipped eggs, a gill of molasses and a half teaspoonful of powdered cinnamon. Beat for five minutes and pour into a greased pudding mold with a closely fitting top. Boil for five hours, turn out upon a heated platter and set in the oven for five minutes before sending to the table. Eat with a hard or liquid sauce.

Indian Pudding (No. 2)

Heat a quart of milk to scalding. Into a pint of Indian meal stir a half pound of finely chopped suet and a saltspoonful of salt. Turn this into the scalding milk. Stir all together and remove from the fire. When cold add three well-beaten eggs, a small cupful of molasses and half a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water. Dredge a pound of seeded raisins with a cup of flour, and stir in last of all. Boil for three hours. Serve with hard sauce.

Batter Pudding

Into four eggs, beaten very light, stir three cupfuls of milk and a pint of flour that has been twice sifted with a teaspoonful of baking-powder and a saltspoonful of salt. Turn into a greased pudding mold and steam for two hours. Eat with hot brandy sauce.

Boiled Prune Pudding

Stew a pound and a half of prunes; when cold remove the stones and cut each prune into four pieces. Into a half cupful of powdered suet stir a half cupful of powdered sugar, two beaten eggs, a gill of milk, a gill of the prune liquor and a scant pint of flour, sifted with a half teaspoonful of baking-powder and a saltspoonful of salt. Beat all thoroughly together, and, last of all, add the quartered prunes, thoroughly dredged with flour. Turn into a greased pudding mold with a closely fitting top and boil for two and a half hours. Eat hot with hard sauce.

Boiled Huckleberry Pudding

Make a rich biscuit dough. Roll this out, spread thickly with huckleberries, sprinkle with granulated sugar, and dot with bits of butter. Roll the sheet up carefully into an oblong parcel, pinch the edges together and put into a muslin bag. Plunge this into a vessel of boiling water and keep at a hard boil for at least two hours. Remove the pudding and serve with hot liquid sauce.

Steamed Orange Pudding (1)

Soak a cupful of bread-crumbs in a cupful of milk until very soft; beat into them three whipped eggs, two tablespoonfuls of powdered suet and three-quarters of a cupful of sugar. Carefully peel and divide into half lobes three oranges, dredge each piece thoroughly with flour, and stir the fruit into the above mixture. Turn into a greased pudding mold with a closely fitting top and steam for at least three hours. Turn the pudding out upon a hot platter, set in the oven for five minutes to dry, and send to the table with a hard sauce.

Boiled Orange Pudding (2)

Make a light paste of a pint of flour and three-quarters of a cupful of shortening—half butter, half cottolene or other fat—wet with enough iced water to make it of the proper consistency to roll out. Set in a cold place for several hours. Roll into a large sheet and cover this thickly with juicy oranges, peeled, sliced and seeded. Sprinkle the fruit well with granulated sugar and roll up the pastry. Fold the ends closely together, sew the pudding into a floured cheese-cloth bag, and boil for nearly two hours. Serve very hot with a hard sauce flavored with orange juice and a half teaspoonful of the grated peel.

Raisin Pudding

Wash and seed a cupful and a half of raisins, and dredge them thickly with flour. Chop a cupful of suet very fine, removing all particles of string. It should be like powder. To this add a half cupful of brown sugar, a cupful of sour milk and three eggs beaten light. Now stir in enough flour to make a batter. (This batter must not be too thick, as the raisins have to be added to it.) About two cupfuls of flour should be enough. Beat in a half teaspoonful, each, of nutmeg and cinnamon and a small teaspoonful of soda, dissolved in a little boiling water. Now add the raisins, stir them in well, turn the pudding into a greased mold with a closely fitting top and steam for three hours. Eat with a hard sauce flavored with vanilla.

Fruit Pudding

Cream together a cupful of butter and the same quantity of powdered sugar. Beat six eggs light and stir them into the butter and sugar. When thoroughly blended add three cupfuls of prepared flour and the grated peel of two lemons.

Have already prepared a half pound of seeded and halved raisins, eight minced figs and a quarter of a pound of minced citron. Mix these, dredge them thoroughly with flour and stir into the batter. Boil in a very large mold for three hours. This is an excellent company pudding and is a large one. Eat with hot liquid sauce.

Clonduff Pudding

One cupful of molasses; half a cupful of melted butter; three and a half cupfuls of flour; one cupful of milk; three eggs, well-beaten; one-half teaspoonful of baking-soda; one teaspoonful of cinnamon; pinch of salt.

Stir molasses and butter to a cream, add the milk, the eggs, the spice, lastly, the flour, sifted three times with the salt and soda. Mix well, pour into a buttered mold; set in a pot of boiling water and cook steadily for three hours. The water must be kept at a fast boil all the time, replenishing from the tea-kettle if need be. Eat with wine sauce.

An excellent family pudding, and not expensive.

Sally’s pudding

Crumb stale cake finely. If there are several kinds, no matter. Stir the white of a raw egg into just enough cold water to moisten the crumbs. Don’t get them too soft. Press the mixture into a well-greased mold, with a close cover; boil steadily one hour; turn out while hot and eat with hard or liquid sauce.

Boiled Gooseberry Pudding

Top, tail and wash two cupfuls of gooseberries, ripe or green. Dredge with flour. Sift two cupfuls of flour with one teaspoonful of baking-powder and half as much salt. Cream one-half cupful of sugar with half as much butter. Add the well-beaten yolk of one egg, then the white, beaten stiff, one cupful of milk and the flour mixture alternately. Lastly, stir in the floured fruit; turn into a well-greased mold and boil two hours.

Steamed Apricot Pudding

With one heaping cupful of flour sift, twice, a heaping teaspoonful of baking-powder and half a teaspoonful of salt. Chop two tablespoonfuls of cottolene or other fat into this and mix to a dough with one cupful of milk. Strain the liquor from a can of apricots and save it to make sauce for the pudding. Butter a deep mold; pour an inch of dough into the bottom; cover with halved apricots; then more dough, and so on until all your materials are used up. Cover closely and boil or steam for three hours.

For sauce, strain and heat the syrup, thicken with a roux of flour and butter, cook for one minute; add a great spoonful of sugar and boil three minutes.

Suet Pudding

Slightly warm and stir together one cupful of molasses and one of suet, freed from strings and powdered. Have ready a cupful of seeded and minced raisins and two even cupfuls of flour, sifted with one even teaspoonful of soda and a saltspoonful of salt. Beat two eggs light, add to the warmed mixture, season with mace and cinnamon, put in the flour, lastly the fruit. Pour into a buttered mold and steam nearly three hours.

Mary’s Favorite Pudding

Sift twice with two cupfuls of whole wheat flour a heaping teaspoonful of baking-powder and half a teaspoonful of salt. Have ready half a cupful of nut-meats—walnuts or hickory-nuts—scalded, skinned and dried, then chopped, and a cupful of sultana raisins, stemmed and washed. Dredge well with flour. Mix one cupful of milk with one-half cupful of molasses. Stir the sifted flour into this, add the dredged nuts and fruit mixed together; turn into a well-buttered mold, fit upon it a close top, and steam or boil for three hours.

Cornstarch Hasty Pudding

Heat a quart of milk in a double boiler. When it reaches the boiling point add four tablespoonfuls of corn-starch wet up with cold water and a pinch of salt. Cook for ten minutes, stirring often; then add a tablespoonful of butter, and let it stand at the side of the range for five minutes longer. Beat well and serve hot. Eat with butter and sugar.

East Indian Pudding (Very Good)

One cupful of milk; three-quarters of a cupful of flour, sifted with an even teaspoonful of baking powder; three tablespoonfuls of butter; four eggs; four tablespoonfuls of minced preserved ginger, and one tablespoonful of the syrup.

Heat the milk to scalding, stir in the butter, and, when this is melted, boil up before adding the dry flour—all at once. Stir quickly down to the bottom every time, and when you have a smooth batter, turn out into a bowl. Beat hard with upward strokes for one minute and let it cool quickly, uncovered. When cold, make a hole in the middle, and break in an egg from the shell. Beat it in hard and well before dropping in another. Proceed in this way until all the eggs are beaten into the dough.

Dredge the minced ginger with flour before adding it. Last of all, work in the syrup.

Butter a mold well, put in the pudding and steam for two hours, or boil for an hour and a half. Set in cold water for one minute to make it shrink from the sides of the mold. Turn out, and eat hot with brandy sauce.

Cherry Batter Pudding

Stone three cupfuls of ripe cherries. Beat two eggs light, stir into them a tablespoonful of melted butter and a pint of milk, then four cupfuls of prepared flour. Last of all, stir in the cherries, well dredged with flour. Turn into a greased mold and steam for three hours. Serve with a hard sauce.

Cabinet Pudding

(Contributed)

Butter a pudding mold and sprinkle the bottom with chopped raisins, citron and currants; add a layer of sponge cake and sprinkle lightly with ground cinnamon and cloves. Alternate these layers until the mold is almost full. Beat four eggs until light, add one quart of milk and a little salt and four tablespoonfuls of melted butter. Pour over the cake. Let all stand one hour and then steam for one and a half hours and serve with a currant jelly sauce.

Cherry Roly-Poly

(Contributed)

Sift one teaspoonful of salt and three level teaspoonfuls of baking-powder into one pint of flour; rub into this one tablespoonful of butter and moisten with enough milk to make a rather stiff dough. Toss on the board and pat into a rectangular shape. Have ready some stoned and well-drained cherries, lay them on the dough and press them gently into it. Dredge with flour and roll over into a loose roll, pinch the edges together and wrap in a cloth. Lay in a steamer and cook one hour; serve with cherry sauce.

Baked Puddings

Baked Prune Pudding (No. 1)

Stone and chop eighteen stewed prunes. Beat the yolks of four eggs light with two tablespoonfuls of sugar. Cook together in a saucepan one tablespoonful of butter and two of flour, and when they are blended pour upon them a scant gill of hot milk. Cook, stirring, to a thick white sauce; beat this gradually into the yolks and sugar, and add the minced prunes. Beat hard for five minutes, and set aside to cool. When cold, add the stiffened whites of the four eggs, beat for a minute and turn into a buttered pudding-dish. Bake in a hot oven for half an hour.

The sauce to be eaten with this pudding is made by heating the prune liquor, adding to it sugar, and, when this is dissolved, a dash of lemon juice.

Prune Pudding (No. 2)

Soak a pound of prunes all night and, in the morning, drain well. Put them over the fire with a half cupful of granulated sugar and enough water to cover them, and stew until tender. Take them from the liquor and set aside to cool in a colander, reserving the liquor for the pudding sauce. Stone the prunes and chop them very fine. Break six eggs, dividing the yolks from the whites. Whip the yolks until thick, beat into them three tablespoonfuls of powdered sugar, the minced prunes and the finely-chopped meats of a dozen English walnuts. Last of all, add quickly, and with light strokes, the stiffened whites of the eggs. Turn into a greased pudding-dish and bake in the lower part of a moderate oven for half an hour. Serve in the bake-dish as soon as done with a sauce made by stirring into a pint of rich cream three tablespoonfuls of sugar, a dash, each, of nutmeg and cinnamon, and a gill of prune syrup. Serve this sauce cold.

Fruit Pudding

Into the beaten yolks of five eggs beat a cupful of sugar, a half pound of powdered suet, a teaspoonful, each, of ground nutmeg, cinnamon and cloves, two cupfuls of milk and a pint of flour. Have ready chopped two ounces of citron and a half pound of seeded raisins. To these add a half pound of cleaned currants and dredge all thoroughly with flour. Stir the fruit gradually into the batter, and, last of all, fold in the stiffened whites of five eggs. Turn into a greased pudding-dish and bake for an hour and a quarter in a steady oven. Eat with hard sauce.

Pineapple Pudding

Peel and chop a pineapple and cover with granulated sugar. Let it stand in the ice-box for an hour, then drain the juice from the fruit, saving both. In the bottom of a buttered pudding-dish put a layer of split “lady fingers,” and over them pour a little of the pineapple juice, to which you have added two teaspoonfuls of lemon juice. Spread the lady-fingers with a layer of the chopped pineapple; put in another layer of the pineapple, and more of the juice and fruit. Have the top layer of the moistened pineapple. Cover, set the pudding-dish in an outer pan of boiling water, and bake in a steady oven for at least an hour. Uncover, and brown lightly. Serve this pudding with hot liquid sauce flavored with the juice of two lemons and the grated peel of one.

Apple and Tapioca Pudding

Soak a cupful of tapioca for two hours in enough cold water to cover it. Lay, side by side, in a deep bake-dish apples that have been pared and cored. Pour over them a cupful of boiling water; put a cover on the dish and cook in the oven until the apples are tender. When done, drain the water from the apples, leaving them still in the bake-dish, fill the centers with granulated sugar, squeeze a few drops of lemon juice on each, and pour the soaked tapioca over and around the fruit. Bake for about an hour. Eat hot with hard sauce.

Tapioca and Raisin Pudding

Soak a cupful of tapioca in a pint of milk for three hours, then add a quart of rich milk and soak at least an hour longer. Put into a double boiler and heat slowly. When the tapioca is very soft, cream two tablespoonfuls, each, of butter and sugar; add to this two beaten eggs, then gradually beat in the hot tapioca. Add a cupful of seeded and halved raisins, turn into a buttered pudding-dish and bake. Eat hot with hard sauce.

Peach Batter Pudding

Make a batter of four beaten eggs, a quart of milk, two tablespoonfuls of melted butter, three scant cupfuls of prepared flour and a saltspoonful of salt. Lay in a deep pudding-dish fifteen peaches that have been peeled, stoned and quartered. Strew with sugar, pour the batter over and around them and bake in a steady oven. Eat at once with hard sauce.

Plum Pudding

Seed and chop a pound of raisins, stem and wash a pound of currants, shred and mince three tablespoonfuls of citron and dredge with flour. Rub to a cream a half pound of sugar and half as much butter, and beat into them six whipped eggs, a cupful of milk, a quart of flour, and spices to taste. Stir in the fruit, last of all.

Baked Orange Pudding

Make a batter of two eggs, a cupful of milk, a tablespoonful of melted butter and about three cupfuls of flour into which have been sifted two teaspoonfuls of baking-powder. Peel, seed and cut into bits four oranges; beat these into the batter and bake in a greased pudding-dish in a hot oven. Serve with hot liquid sauce made according to the following recipe:

Orange Sauce

Rub together five tablespoonfuls of butter and a cupful of granulated sugar. Put these into a saucepan and pour upon them half a cupful of boiling water, then the stiffened whites of three eggs, the juice of two oranges and half a lemon. Beat with an egg-beater until very foamy, and serve.

Raspberry Cottage Pudding

Rub to a cream a tablespoonful of butter and a scant cupful of sugar. Stir in a gill of cream, three beaten eggs, and two cupfuls of prepared flour. Last of all, add a pint of red raspberries, plentifully dredged with flour. Turn into a greased mold and bake for one hour. Serve hot with hard sauce into which has been beaten the juice from a pint of red raspberries.

Blackberry Pudding

Beat three eggs light and stir them into two cupfuls of milk. Sift a quart of flour with two teaspoonfuls of baking-powder and beat this gradually into the eggs and milk. Dredge three cupfuls of blackberries with flour and stir these into the batter. Turn into a greased pudding-dish, and bake, covered, for an hour; then uncover and brown. Eat with hard sauce.

Cherry Pudding

Stem and stone two heaping cupfuls of cherries. Beat three eggs light and stir into them a pint of milk, a tablespoonful of melted butter, and a quart of flour which has been twice sifted with two teaspoonfuls of baking-powder. Beat well, and add the cherries, which should be thoroughly dredged with flour. Stir these in, lightly and quickly; turn into a greased pudding-dish and bake in a steady oven for an hour and a half. Bake, covered, for the first hour; uncover and brown. Serve the pudding in the dish in which it was baked. Eat hot with a hard sauce.

Rhubarb Pudding

Grease a pudding-dish and put into it a layer of bread-crumbs that have been soaked in a pint of water to which have been added the juice of a lemon and a half cupful of sugar. Sprinkle these crumbs with bits of butter, and put over them a thick layer of stewed rhubarb well sweetened. Now add more crumbs and more rhubarb, and proceed in this manner until the dish is full. Sprinkle the top of the pudding with dry bread-crumbs dotted with bits of butter. Bake, covered, for half an hour; uncover, and bake for ten minutes longer. Eat with hard sauce, flavored with powdered nutmeg.

Brown Betty

Peel and chop enough apples to make two cupfuls. Have ready one cupful of fine bread-crumbs and two tablespoonfuls of butter cut into small bits. Butter a bake-dish and put in the bottom of it a layer of chopped apple sprinkled with sugar, bits of butter, and a very little cinnamon; over this spread a layer of crumbs. Then comes another layer of apple, and so on until the dish is full. The topmost layer must be of crumbs dotted with bits of butter. Bake, closely covered, for forty minutes; remove the cover, set the dish on the upper grating of the oven, and brown the pudding. Serve hot, with hard butter and sugar sauce.

Rice Custard Pudding

Make a white sauce by cooking together, until they bubble, a tablespoonful of flour and one of butter, and pouring on them a cupful of milk. Stir until thick, and set aside to cool. When cool, beat into this sauce three-quarters of a cupful of cold boiled rice and four well-beaten eggs. Turn into a buttered pudding-dish, put the dish into a pan of boiling water and cook until the custard is set. A quarter of an hour should suffice. Eat with a vanilla sauce made according to the following directions:

Put a cupful of boiling water into a saucepan over the fire, stir into it two teaspoonfuls of corn-starch dissolved in cold water, one teaspoonful of butter, half a cupful of sugar, a teaspoonful of lemon juice and a teaspoonful of vanilla. Stir until the sauce boils and thickens.

Poor Man’s Pudding

Pare the crusts from slices of graham bread, toast delicately and cut the slices into dice. Butter a pudding-dish and strew the bottom with these bread dice. Moisten with a very little milk, and sprinkle with granulated sugar. Cover with apple sauce, well sweetened. Add more bread dice, then apple sauce, and proceed in this way until your dish is full. Let the top layer be of apple sauce. Strew with bread-crumbs and sprinkle with cinnamon. Cover and bake in a hot oven for twenty minutes, then uncover and brown. Eat cold with sugar and cream.

Canned Peach Puddings

Sift twice with two cupfuls of flour a heaping teaspoonful of baking-powder and a half teaspoonful of salt. Chop into this a tablespoonful of butter. Beat two eggs light, and mix with two cupfuls of milk. Wet the prepared flour into a soft dough with the milk and eggs. Butter several deep pâté-pans. Put half a peach into the bottom of each; dust with sugar and cover with batter; then, another peach and so on, until the pans are full. Set in a pan of boiling water in a good oven and bake, covered, twenty minutes. Uncover, cook five minutes longer, and turn out upon a hot dish.

Make sauce for them by adding sugar to the peach syrup, heating and stirring in a roux of one tablespoonful of butter cooked with a teaspoonful of flour.

A German Pudding

Three-quarters of a cupful of seeded raisins, three-quarters of a cupful of cleaned currants, one-half cupful of chopped almonds, one-half cupful of sugar, six eggs, one-half cupful of sweet milk, five slices of stale white bread.

Cut the crust from the bread, cut the bread slices into small cubes, and fry them to a golden-brown in a large tablespoonful of butter. Have a pudding-dish buttered; put in a layer of bread, next of fruits and nuts mixed together, then more bread. Beat the yolks, sugar, milk and a little grated lemon peel; add the beaten whites of four eggs; pour this mixture over the pudding and bake slowly for three-quarters of an hour. When done, beat the remaining whites of the eggs light with a tablespoonful of sugar, spread upon the pudding and brown slightly. Serve warm with fruit sauce.

Baked Indian Pudding

Stir into a cupful of yellow corn-meal a half teaspoonful of salt; pour gradually upon the salted meal two cupfuls of boiling water, and beat until free of lumps. Have ready heated in a large double boiler five cupfuls of milk, and into this stir the scalded meal. Boil for an hour. Whip four eggs very light, and into them a gill of molasses, a tablespoonful of melted butter, and a quarter of a teaspoonful, each, of powdered cinnamon and nutmeg. Now remove the boiled meal from the fire and add it very slowly, beating steadily, to the egg mixture. Turn all into a deep, greased pudding-dish and bake, covered, for nearly an hour. Uncover and brown. Serve the pudding from the dish in which it was baked. Eat with hard sauce flavored with lemon juice.

Baked Indian Puddings

Make a mush as directed in last recipe. Beat light three eggs and one cupful of molasses, one tablespoonful of softened butter, one teaspoonful of soda. Ginger to taste. Stir in mush enough to make a thick batter. Butter and heat a dozen pâté-pans, fill only half-full with the mixture, put a raisin on top of each, and bake to a nice brown. Run a knife inside of the pans and turn out upon a hot dish. Serve with hard sauce flavored with vanilla.

Macaroni Pudding

Break a half pound of spaghetti into bits of uniform length, and cook in a double boiler until tender. Have heated a pint and a half of rich milk, and thicken this slightly with a half teaspoonful of corn-starch rubbed into a teaspoonful of butter. When the milk is of the consistency of cream, drain the macaroni and stir into it this white sauce. Put into a double boiler and heat for five minutes. Turn into a deep dish, sprinkle lightly with powdered cinnamon, and serve with butter and sugar.

Bread-crumb Pudding

Soak a pint of fine dry bread-crumbs for two hours in a quart of milk, then beat in two tablespoonfuls of melted butter, a half teaspoonful of powdered nutmeg, the whipped yolks and the stiffened whites of four eggs. Bake in a buttered pudding-dish and eat hot with hard sauce.

Cottage pudding (excellent)

Sift three cupfuls of flour twice with one teaspoonful of baking-powder and a little salt. Rub to a cream a cupful of powdered sugar and a heaping tablespoonful of butter. Beat two eggs light—yolks and whites separately. Mix the yolks with the creamed butter and sugar, then one cupful of milk; lastly, the prepared flour, alternately with the frothed whites. Bake, covered, in a buttered mold until a straw comes out clean from the thickest part.

Eat with hard, or with liquid sauce.

Bread and Fig Pudding

Cut figs into small dice. Make a custard by heating a cupful of milk and pouring it upon four eggs beaten light with six tablespoonfuls of sugar, then cooking it until it is just thick enough to coat the spoon. Dip crustless slices of bread for a second in milk; put a layer of them into a pudding-dish, cover with the fig-dice, and pour over all the hot custard. Then put in more bread, more figs and custard, and proceed until the dish is full. Wait a moment for the bread to absorb some of the custard, and pour the rest of the hot liquid into the dish until it is full to the brim. Cover the dish and bake until the custard is set; uncover and brown. Serve as soon as baked. Eat with a hard sauce.

Peach Scallop

Peel and chop enough peaches to make two cupfuls. Put a layer of them into the bottom of a greased pudding-dish, sprinkle thickly with sugar, add a layer of stale sponge cake-crumbs, then more sugared peaches, and so on until the dish is full. Sprinkle with sugar and crumbs, and bake for three-quarters of an hour. Eat hot with hard sauce.

Date Pudding

Substitute dates, stoned and minced, for figs in the next-to-the-last recipe.

Queen of Puddings

Beat the yolks of four eggs light, add a cupful of sugar, a tablespoonful of softened butter, and when these are well-mixed, four cupfuls of milk. Lastly, beat in two cupfuls of dried crumbs, and turn into a buttered pudding-dish. Bake like a custard. When baked, spread over the top strawberries, sliced peaches or jelly of any sweet kind, and cover the whole with the whites of the eggs beaten stiff with half a cupful of sugar. Brown lightly in the oven. Sift powdered sugar over fresh fruit if it is used, and always over the meringue. Eat warm with sugar and cream, or very cold with the same.

An Old-Fashioned Bread Pudding

Soak a pint of fine crumbs in a quart of milk, and when they have soaked for two hours, stir in four well-beaten egg yolks, two tablespoonfuls of melted butter, a scant half teaspoonful of soda dissolved in a little boiling water and a pinch of nutmeg. Last of all, fold in lightly the stiffened whites of the eggs. Bake in a well-greased pudding-dish, cover for half an hour, then uncover and brown. Send to the table as soon as done and eat with hot wine sauce.

A Baked Charlotte

Slice stale cake as neatly as may be. Spread each piece with jam or jelly; pack closely in a greased pudding-dish; pour over it a raw custard made by beating an egg very light and stirring it into a large cupful of milk. No sugar is needed. Bake, covered, for half an hour. Eat hot with lemon sauce, or very cold with cream.

Apple Meringue Pudding

Four cupfuls of well-sweetened apple sauce, run through a colander and beaten with an egg-whisk until light and creamy. One cupful of fine bread-crumbs; three eggs; one glass of sherry; one tablespoonful of butter (melted); juice of a lemon and half the grated rind; mace and cinnamon to taste. Mix crumbs, apple sauce and melted butter well together, add the seasoning, the lemon, and finally the beaten yolks of the eggs. Beat hard for one minute, turn into a buttered pudding-dish and bake, covered, for half an hour. Draw to the oven door and spread with a meringue made of the stiffened whites of the eggs. Eat ice-cold with cream.

Chocolate Pudding

Make a good custard of a quart of milk, the yolk of five eggs and a cupful of sugar. Have ready two tablespoonfuls of cornstarch wet with cold milk. When the custard is hot, take from the fire, stir this in, with four tablespoonfuls of grated, unsweetened chocolate. Turn into a buttered pudding-dish and bake, covered, for half an hour. Draw to the door of the oven and spread with a stiff meringue made of the whites whipped light with two tablespoonfuls of powdered sugar and a teaspoonful of vanilla. Return to the oven for one minute, or until the meringue is “set.”

Eat cold with whipped cream.

Summer Squash Pudding

Stew the squash, drain and rub through your vegetable press. To each pint add one cupful of sugar, one-half teaspoonful of mace and a little salt, and slowly pour over and mix in one quart of boiling milk. Set aside until perfectly cold, when add the yolks of five well-beaten eggs and a cupful of thick cream; bake in a pudding-dish in a moderate oven until firm in the center.

Draw to the oven door and cover with the whites of three eggs beaten to a meringue with a cup of fine macaroon-crumbs. Shut the oven and brown lightly.

Eat cold. It will be found very nice.

Cornstarch Pudding

Dissolve three tablespoonfuls of corn-starch in a cupful of milk, then set aside until cool. Now beat in three tablespoonfuls of sugar and three beaten eggs with a teaspoonful of melted butter. Stir until thick and smooth. Scald a pint of milk and add to it the corn-starch and cold milk. Season with vanilla, and bake in a buttered pudding-dish. Serve cold with sweetened cream.

Bread-and-milk Pudding

Soak two cupfuls of fine crumbs in a quart of milk for an hour. Stir in a tablespoonful of melted butter and a teaspoonful of vanilla. Now beat in three well-whipped eggs; turn into a buttered pudding-dish and bake until set. Eat hot with sugar and butter, or cream and sugar.

Bread-crumb Pudding

Soak three cupfuls of fine crumbs for an hour in a quart of milk. Beat into the soaked crumbs four eggs, whipped light, a tablespoonful of melted butter and a teaspoonful of vanilla. Turn into a greased pudding-dish and bake, covered, for twenty minutes; uncover and brown. Eat at once with hard sauce flavored with vanilla.

Polly’s Pudding

(A Virginia recipe)

Make a custard of two cupfuls of hot milk poured gradually upon the yolks of three eggs beaten light with four tablespoonfuls of sugar. Butter a pudding-dish and sprinkle the bottom with finely-minced candied lemon peel, minced crystallized fruit, and a very little shredded suet, then a layer of fine crumbs. Cover each layer with a few spoonfuls of the warm custard as you go on until the dish is full. Cover and bake half an hour; spread with a meringue made of the whites and a tablespoonful of sugar and color lightly. Eat cold.

Rice Pudding Without Eggs

(Contributed)

Put into a baking-dish one cupful of rice; sweeten with a cupful of sugar; season with a teaspoonful, each, of salt, grated nutmeg and cinnamon. Scatter through the rice one-half cupful of seeded raisins and pour over it six cupfuls of milk. If the pudding looks dry, add another cupful of milk fifteen minutes before taking from the oven.

Rice Pudding With Eggs

(Contributed)

Boil until soft one cupful of rice in plenty of hot water. Drain and while hot add one tablespoonful of butter. When cold add to it one cupful of sugar, one teaspoonful of grated nutmeg and one teaspoonful of ground cinnamon. Beat four eggs very light, whites and yolks separately, and add them to the rice. Then add one cupful of seeded raisins. Stir in one cupful of sweet milk gradually, turn into a buttered baking-dish and bake in a hot oven.

Bird’s Nest Pudding

(Contributed)

Put into a buttered baking-dish six or seven pared and cored apples. Mix to a smooth paste with cold milk five tablespoonfuls of flour, and add the yolks of three eggs well beaten. Then add one teaspoonful of salt and the whites of the eggs well beaten. Then more milk, using one pint in all. Pour this mixture over the apples and bake one hour in a moderate oven. Serve with any good sauce.

Minute Pudding

(Contributed)

Beat two eggs very light and add a pint of flour and enough of a pint of milk to make it smooth. Put the remainder of the milk into a buttered saucepan; add a little salt, and when it comes to a boil add lightly the egg and flour mixture. Let it cook well and serve immediately with the following simple sauce: Rich milk or cream sweetened to taste and flavored with nutmeg.

Cracker Pudding

Soak two cupfuls of crushed crackers, very fine, in a quart of hot milk, and stir in a double boiler over the fire until it smokes. Then put in a tablespoonful of butter, a saltspoonful of baking-powder and four beaten eggs. Turn into a greased pudding-dish and bake until the custard is set. Send to table at once, and eat with hard sauce.

Frumenty

(Old English recipe)

Cook a cupful of raw rice with two cupfuls of hot water in the inner vessel of a double boiler for half an hour. Then turn it into three cupfuls of milk heated in the double boiler, and cook until very tender. Stir in one level teaspoonful of salt and one level tablespoonful of butter. Beat two eggs light with two tablespoonfuls of sugar, and stir this into the hot rice when you take it from the fire.

Rub to a light cream two tablespoonfuls of brown sugar with one of butter and season with cinnamon. Turn the hot rice into a deep dish, spread this sauce smoothly over the top, and serve.

This dish, made with cracked wheat instead of rice, was what King Arthur’s cook was bearing across the courtyard when Tom Thumb, dropped by the bird of prey, fell plump into it. It is sometimes called “fermenty.”

Sago Pudding

Soak half a cupful of sago in a cupful of cold water for two hours. Drain, put into the inner vessel of a farina kettle with a quart of hot milk, and simmer until the sago is clear, stirring up from the bottom several times. Add, then, a tablespoonful of butter, four of sugar, a good pinch of salt and three eggs beaten light. Beat all well and turn into a buttered bake-dish. Bake in a quick oven twenty minutes.

Eat hot with sauce, or cold with cream.

Apple Soufflé Pudding

Four eggs; one pint of milk; two tablespoonfuls of butter; six large apples, juicy and tart; a pinch of soda in the milk; two tablespoonfuls of flour.

Heat the milk; stir the butter over the fire until hot, then add the flour and mix to a paste; add the hot milk to this, stir until smooth, and pour gradually over the beaten yolks. Into this grate the pared apples, one by one, mixing well and quickly, that they may keep their color. Now, fold in the whites, beaten to a standing froth, pour into a buttered pudding-dish and bake very quickly.

Serve before it falls, and eat with hard or liquid sauce.

Apple Puff

Peel and grate enough apples to make two cupfuls. Beat the whites of five eggs very stiff with four tablespoonfuls of powdered sugar; stir in quickly the grated apples, and two teaspoonfuls of lemon juice. Turn into a pudding-dish and bake for half an hour. Eat as soon as baked with a hot custard sauce.

Cocoanut Soufflé

Bring a pint of milk to the scalding point, and stir into it a cupful of grated cocoanut. Set aside until cold, then add five eggs, beaten very light, and a teaspoonful of essence of bitter almonds. Bake in a soufflé-dish until “set.” Serve with sweetened whipped cream.

Rice Soufflé

Make a white sauce of a cupful of milk thickened with a tablespoonful of flour rubbed into one of butter. Let this cool, then beat into it a teacupful of cold boiled rice, the whipped yolks and the stiffened whites of five eggs. Turn into a greased pudding mold and bake until set. Serve immediately. Eat with cream and sugar.

Rhubarb Soufflé

Soak half a cupful of bread-crumbs for an hour in a cupful of milk. Beat six eggs light, yolks and whites separate. Stir the thickened yolks into the soaked crumbs; add a cupful of stewed and sweetened rhubarb, and, last of all, fold in the whites. Turn into a greased pudding-dish and bake, covered, for half an hour; then uncover and brown. Send to the table as soon as it is removed from the oven, and serve immediately with sweetened whipped cream.

Sweet Omelet Soufflé

Beat the yolks of four eggs stiff, and stir into them four tablespoonfuls of powdered sugar. Add two teaspoonfuls of vanilla, and beat hard for five minutes. Whip the whites of six eggs to a meringue with a heaping tablespoonful of powdered sugar, and stir lightly and quickly into the yolk mixture. Turn into a buttered pudding-dish and bake in a hot oven to a delicate brown. Serve immediately.

Prune Soufflé (Delicious)

Soak eighteen prunes over night and stew tender. Remove the stones and chop the prunes to a smooth pulp. Make a meringue of the whites of eight eggs and seven tablespoonfuls of powdered sugar. Beat the prunes into this, turn into a greased pudding-dish and bake for twenty minutes. Serve immediately with whipped cream.

Lemon Soufflé

Make a white roux of two tablespoonfuls of butter and the same of flour; heat a cupful of milk to the boiling point, add to the roux and set aside to cool; then add the yolks of four eggs well beaten with powdered sugar and the juice and grated rind of one lemon. Just before putting into the oven to bake, stir in lightly the beaten whites of the eggs. Bake three-quarters of an hour and serve with whipped cream flavored with lemon and slightly sweetened.

Orange Soufflé

(Contributed)

Cut stale sponge cake into small cubes and saturate with orange juice. Pour into a dish and pour over it rich custard. Cover with a good meringue, brown nicely and serve.

Bread Soufflé

Soak a pint of bread-crumbs for two hours in a quart of rich milk. Beat hard until you have a soft mass. Stir into this the yolks of four beaten eggs, a tablespoonful of melted butter and, last of all, the stiffened whites of six eggs. Pour into a greased pudding-dish and bake for forty minutes in a steady oven. Serve immediately with a sweet, hot custard sauce made of the remaining yolks of the eggs.

Boiled Rice With Milk and Egg

Wash a cupful of rice and cook in an abundance of boiling water slightly salted until tender, but not pasty. Drain off every drop of the water, shaking the rice in a colander. Return the cereal to the fire in a double boiler and stir into it a quart of boiling milk, into which three beaten eggs have been gradually whipped. Cook gently for a few minutes, or until much of the milk has been absorbed. Eat with sugar and cream.

Banana Soufflé

Peel and chop very fine five bananas. Into a pint of whipped cream stir five well-beaten eggs, then stir in quickly the banana pulp. Turn into a soufflé-dish, bake in a quick oven until brown and light, and serve immediately with sugar and cream.

Chocolate Soufflé

(Contributed)

Cook together in a saucepan a tablespoonful of butter and two of flour, and as these thicken stir into them six tablespoonfuls of sweet milk. Beat thick and smooth, then pour upon the yolks of three eggs that have been beaten light with two tablespoonfuls of sugar. Whip hard, adding four tablespoonfuls of grated sweetened chocolate, until the mixture is lukewarm; put on the ice to cool, covering it to keep a crust from forming on top. When cold add the stiffened whites of the eggs, fold these in lightly and bake in a quick oven. Serve at once with sweetened whipped cream.

Fritters

In making fritters an essential to their success is that the fat in which they are fried be very deep and boiling hot. Always test it by dropping into it a small spoonful of batter. If this do not rise quickly to the surface, swell rapidly, and acquire a light brown hue, your fat is too cool. Let it stand over the hottest part of the range for a few minutes and again test it. When it is at the right temperature fry your fritters quickly, dropping in the batter by the spoonful. When done, remove the fritters with a perforated spoon, and lay them in a heated colander lined with brown paper. Transfer to a hot platter covered with a folded napkin and serve at once.

Fritters à la Créme

Stir a pinch of soda into a pint of milk and heat in a double boiler. Wet two tablespoonfuls of corn-starch with cold milk, and when dissolved turn it into the hot milk. Stir until thick; remove from the fire, and beat into it a tablespoonful of melted butter, three beaten eggs and a teaspoonful of vanilla. Pour into a square pan and set aside until very cold. Cut the mixture into small triangles, dip into batter, and fry to a golden brown. Remove the fritters very carefully from the fat, as they are tender and break easily. Sprinkle with powdered sugar.

Apple Fritters

Beat the yolks and whites of five eggs separately. Into the yolks stir three generous cupfuls of sweet milk, a pinch of salt and three scant cupfuls of flour, sifted with a teaspoonful of baking-powder. Beat for a minute, add the stiffened whites and, when these are blended, a cupful of peeled and thinly-sliced apples. When the fritters are done and transferred to a hot dish, sprinkle them liberally with powdered sugar to which a little cinnamon has been added.

Orange Fritters

Make a plain fritter batter with two eggs, a cupful of milk, half a teaspoonful of salt and sufficient flour to make a batter that will pour from the spoon, or coat whatever fruit is put into it. Peel the oranges and separate into sections, taking out the seeds. Dip these sections into the batter, covering well, and slide carefully into hot cottolene or other fat, browning, first on one side, then on the other. They can be served with sauce, or simply dusted with powdered sugar. If served as a dessert, use a sauce.

Apricot Fritters

Peel and slice fourteen firm apricots and lay them in cold water while you make a batter of the following ingredients: Four eggs, beaten light, a half-pint of milk, a pinch of salt, and a heaping cupful of flour sifted twice with a teaspoonful of baking-powder.

Remove the apricots from the water, and pat them dry between the folds of a clean dish towel. Beat the batter hard, stir into it the fruit and fry at once. Sprinkle with sugar while hot, and serve with a lemon sauce. Canned apricots may be used for this purpose, every drop of juice being removed.

Peach Fritters

Peel and slice a dozen peaches, and stir them into a batter made by beating together three whipped eggs, a cupful of rich milk, a pinch of salt and a cupful of prepared flour. Drop this mixture by the spoonful into deep, boiling fat. When the fritters are of a golden-brown color, drain in a colander and sprinkle with powdered sugar. Serve very hot.

Rhubarb Fritters

Scrape the stalks of the rhubarb, cut into quarter-inch lengths; stew in sugar and water for ten minutes; drain and set aside to get cold.

Make a batter of a half-pint of milk, three eggs, beaten light, and a cupful of prepared flour. Beat hard and stir into this batter a cupful of the rhubarb. Drop by the spoonful into deep, boiling cottolene or other fat, and fry to a bright brown. Serve with lemon sauce.

Banana Fritters (No. 1)

Whip three eggs very light and beat into them a cupful of milk and a cupful of flour that has been sifted with a teaspoonful of baking-powder and a saltspoonful of salt. Cut six bananas into small bits, stir these into the batter, and drop by the spoonful into deep, boiling cottolene or other fat. When golden brown, drain in a colander lined with tissue-paper. Sprinkle with powdered sugar, and serve hot.

Banana Fritters (No. 2)

Peel and cut bananas lengthwise into thick slices. Squeeze over them a few drops of lemon juice, then turn over and squeeze juice on the under side. Dry between soft cloths, and dip into fritter batter, coating each slice thoroughly. Fry in deep, boiling cottolene or other fat to a light brown.

Swiss Fritters

Slice stale bread nearly an inch thick, cut round with a cake-cutter, and fry quickly in deep hot cottolene or other fat. Drop each round, as soon as done, into boiling water for one second, to remove superfluous grease. Spread the fritters, as fast as they are fried and dipped, with powdered sugar, wet up with lemon juice. Cover and keep hot until needed.

Almond Roulettes

Make a paste of twenty-five blanched and chopped almonds, a pint of fine bread-crumbs, a teaspoonful of extract of bitter almonds, the whipped whites of two eggs and a heaping teaspoonful of cornstarch. Form into balls, and set these in the ice-box for an hour. Make a batter of a cupful of lukewarm water, a pinch of salt, the frothed white of an egg, and a cupful of prepared flour. Take the balls of nut-paste from the ice-chest, dip each ball in the batter, rolling it about until thoroughly coated, and fry in boiling butter. Serve with a cream sauce.

Sweet Potato Fritters

Boil, skin, and dry in an open oven. Mash while warm, and rub through a colander, or a vegetable press. Stir into a pint of potatoes a cupful of milk, a tablespoonful of butter, a little salt and two tablespoonfuls of sugar; finally, the yolks of two beaten eggs. With floured hands shape into flat cakes, dip into the frothed whites, then in cracker-crumbs, repeating the process. Leave upon ice two hours and fry in deep, boiling cottolene or other fat to a golden brown.

Eat with lemon sauce.

Pancakes and Dumplings

Risen Pancakes

Make a sponge of a quart of flour, a half-cake of compressed yeast dissolved in a little water, and a teaspoonful of salt. Set to rise all night; in the morning beat in three well-whipped eggs and a tablespoonful of melted butter. Bake on a soapstone griddle.

Jersey Pancakes

Four heaping tablespoonfuls of flour, mixed with sufficient milk to make a good batter. Add the beaten yolks of four eggs, and salt to taste; lastly, add the well-beaten whites of the eggs. Melt a tablespoonful of butter in a frying-pan, pour in batter until the bottom of the pan is thinly covered. Bake brown on both sides. When done, fold like an omelet, strewing sugar seasoned with powdered cinnamon between the folds.

Italian Pancakes

Make a batter of a cupful of milk, three eggs beaten light, a saltspoonful of salt, two teaspoonfuls of salad oil, two teaspoonfuls of sugar and a half cupful of white flour. Beat hard and set aside for an hour. Put a little butter in a frying-pan, and when very hot pour in enough batter to cover the bottom of the pan. When brown on one side, turn and brown on the other. Spread with jelly; roll and sprinkle with powdered sugar.

Jelly Pancakes

Make a batter of five beaten eggs, two tablespoonfuls of melted butter, three cupfuls of milk, and about a quart of prepared flour. Mix well and fry in a large frying-pan in which a little butter has been melted. The batter should cover the entire bottom of the pan. When brown on one side, turn. When done, spread with fruit jelly, and roll up as you would a sheet of music. Sprinkle with powdered sugar, and send at once to the table.

Cherry Dumplings

Into a pint of prepared flour chop a heaping tablespoonful of butter, stir in a cupful of milk and work into a dough. Roll into a sheet, and cut into squares about four inches across. In the center of each square put a great spoonful of stoned and sugared cherries, pinch the four corners of the pastry together in the middle over the cherries and lay the dumplings, joined sides down, in a floured baking-pan. Bake and eat hot with a hard sauce.

Raspberry Dumplings

Make a dough of a quart of flour sifted with a half teaspoonful of salt and two teaspoonfuls of baking-powder, two tablespoonfuls of butter chopped into bits, and a pint of milk.

Roll this dough out and cut into pieces about five inches square. In the middle of each of these squares put a heaping tablespoonful of black raspberries, sprinkle liberally with sugar, and turn over upon them the four corners of the dough square, pinching them together in the middle. Put in the oven and bake for half an hour.

Apple Dumplings

Sift an even quart of flour twice with one and a half teaspoonfuls of baking-powder, and half a teaspoonful of salt. Chop into this a tablespoonful of cottolene or other fat and one of butter. Mix into a soft dough with two cupfuls of milk; roll out into a sheet a scant half-inch thick, and cut into squares about five inches each way. Lay in the center of each a large tart apple, pared and cored. Fill the space left by coring with sugar, fold the corners together, enveloping the apple, tie up in cheese-cloth squares, dipped into hot water, and well floured on the inside. Have ready a pot of boiling water. Drop in the dumplings and cook fast one hour. Dip each for one second in cold water to loosen the cloth, turn out upon a hot dish and eat with hard sauce.

Peach Dumplings

Make as you would apple dumplings, substituting for the cored apple a stoned peach, the cavity filled with sugar, then the halves neatly fitted together. They are very good.

Suet Dumplings

Rub a cupful of white suet free from strings, and powder it fine. Rub and chop it into two cupfuls of fine crumbs. Sift a teaspoonful of baking-powder three times with four tablespoonfuls of flour, and work into the crumbs and suet. Add a teaspoonful of salt. Beat three eggs very light and stir into a cupful and a half of milk. With this wet crumbs and flour into a rather stiff dough. Make into dumplings with floured hands; tie up in cheese-cloth dipped in hot water and floured on the inside, leaving plenty of room to swell, and boil one hour.

Eat with liquid sauce.

Cornmeal Dumplings

Scald a quart of milk, stir in three cupfuls of Indian meal, or enough to make a stiff dough; cook for five minutes, stirring often from the bottom. Take from the fire; beat in one-half cupful of powdered suet with a teaspoonful of salt, and let it get perfectly cold. Then add three eggs beaten light with two tablespoonfuls of sugar, and, lastly, a tablespoonful of flour sifted three times with half a teaspoonful of baking-powder. Make out into balls the size of an egg with floured hands, envelop in cheese-cloth squares, prepared as directed in preceding recipes. The dumplings will double their size in boiling, so make allowances in tying them up.

Boil one hour hard. Dip into cold water for a second, turn out and eat with hard sauce.

Orange Dumplings

Chop a tablespoonful of butter into two cupfuls of flour which has been twice sifted with one teaspoonful of baking-powder and a quarter-teaspoonful of salt. Mix with a cupful of milk to a soft dough, and roll this into a sheet a half-inch thick; cut into squares; lay in each a peeled, sliced and seeded orange, and sprinkle thickly with sugar. Envelop in cheese-cloth squares as already directed, and proceed as with other fruit dumplings.

Some Pudding Sauces

Cream Sauce

Work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks of two eggs and a cupful of rich cream, to which a pinch of soda has been added. Cook altogether, stirring constantly in a double boiler, until like thick cream and very smooth; add a generous wineglassful of sherry, and serve. This is a delicious pudding sauce.

Chocolate Sauce

Boil together a half cupful of sugar and a cupful of water for five minutes; stir in four tablespoonfuls of chocolate dissolved in a gill of milk, and a tablespoonful of arrowroot dissolved in four tablespoonfuls of cold water. Boil for five minutes longer, stirring steadily, add a teaspoonful of vanilla and a dash of cinnamon, and serve.

Hard Sauce

Work two tablespoonfuls of butter and a cupful of powdered sugar to a white cream, then beat in the juice of a lemon and a pinch of nutmeg. Set in a cold place until needed.

Canned Fruit Sauce

Heat with additional sugar, one large cupful of any kind of fruit juice or syrup left from canning. If fresh fruit juice is used, more sugar will be needed than for the syrup. About one-half cupful of sugar to each cupful of juice is an average amount. Mix one teaspoonful of cornstarch with the sugar, or wet it with the liquid if syrup is used, also one tablespoonful of butter. Boil all together for five minutes.

Meringue Sauce

Rub to a light cream one-half cupful of butter with one cupful of powdered sugar. When light and almost snow white, add gradually two tablespoonfuls of fruit juice or syrup, and, just before serving, one-fourth of a cupful of boiling water, and the white of an egg beaten to a froth.

Lemon Sauce

Cook for fifteen minutes one cupful of sugar with three tablespoonfuls of boiling water, a half teaspoonful of grated lemon peel, and the strained juice of a lemon.

Take from the fire, and pour gradually upon the beaten yolks of three eggs. Set in boiling water and stir until the eggs are “set,” but not until they begin to harden.

Caramel Sauce

Put a cupful of sugar into a saucepan and stir over the fire, until melted and light brown. Add one cupful of boiling water and let it simmer gently for ten minutes. When cool stir in a teaspoonful of vanilla.

Jelly Sauce

Put into a saucepan over the fire one cupful of boiling water, one-half cupful of jelly, two tablespoonfuls of sugar and two tablespoonfuls of butter. When melted stir into it a teaspoonful of cornstarch dissolved in one-half cupful of cold water, and let it come to a boil. Keep warm over hot water until ready to use.

Foamy Sauce

To the beaten whites of two eggs add one cupful of sugar. Beat thoroughly and add one cupful of boiling milk. When cool add one teaspoonful of vanilla.

Maraschino Sauce

Put into a saucepan three-fourths of a cupful of boiling water and one-third of a cupful of sugar. Add one-fourth of a cupful of Maraschino cherries cut in halves, one-half cupful of Maraschino syrup and one-half tablespoonful of butter. When this comes to a boil, stir in slowly two teaspoonfuls of cornstarch dissolved in a little cold water. Boil for five minutes.

Vanilla Sauce

Add one well-beaten egg to one-half pint of milk. Sweeten to taste. Pour the mixture into a double boiler and cook over water until it begins to thicken; take from the fire and add one teaspoonful of vanilla. Serve hot.

Apricot Sauce

(Contributed)

Rub three-fourths of a cupful of apricots through a sieve. Whip three-fourths of a cupful of heavy cream, sweetened and flavored. When stiff and dry, add the apricot pulp.

Plain Whipped Cream

(Contributed)

Add to one cupful of “double” cream, one-half cupful of powdered sugar, and one teaspoonful of lemon or vanilla. Put in a bowl and set in a larger bowl of cracked ice. Chill the whip, for everything must be very cold; whip until stiff and dry, then add the beaten white of one egg.

Strawberry Sauce

Boil together for ten minutes three-fourths of a cupful of sugar and one-half cupful of water. Run through a vegetable press one pint of strawberries, and when the syrup is cool, add the strawberry pulp and one-half teaspoonful of vanilla.

Madeira Sauce

Put one tablespoonful of butter into a saucepan. Stir into it one tablespoonful of flour and cook for one minute; add one pint of boiling water, stirring all the time until it boils. Next, add one-half cupful of sugar and one tablespoonful of caramel. Let it stand over boiling water for ten minutes and just before serving add one-fourth of a cupful of Madeira wine.

Claret Sauce

(Contributed)

Make a syrup by boiling one cupful of sugar and one-third of a cup of water. When cold add one-third of a cupful of claret.

Brandy Sauce (Liquid)

Work two tablespoonfuls of butter into two cupfuls of powdered sugar, moistening with boiling water. Beat hard for five minutes, and set within a saucepan of water at a hard boil. Stir until scalding hot, add a teaspoonful of cornstarch wet in cold water, cook one minute and pour in a glass of good brandy. Take at once from the fire.

Wine Sauce (Liquid)

Make as just directed, but using wine in place of brandy.

Cold Puddings and Custards

Besides the ordinary baked and boiled custards, there are many varieties which are easily prepared, and are delicious, as well as digestible. The milk of which these are made should always have added to it a bit of soda the size of a pea to prevent curdling. I shall not mention this in the following recipes, as I shall take it for granted that the precaution has been taken.

Boiled Cup Custards

Heat a quart of milk in a double boiler, but do not bring it quite to the boil. Beat five eggs light and stir into them half a cupful of sugar. On this mixture pour the scalding milk very gradually, beating steadily all the time. Return to the double boiler, and cook, stirring constantly, until the custard is thick enough to coat the spoon. If boiled longer than this it will curdle and separate. Remove the custard from the fire, season with two teaspoonfuls of vanilla and set aside to cool. When cold, nearly fill glasses or cups with the mixture and heap with a meringue made by whipping the whites of two eggs stiff with two tablespoonfuls of sugar.

Baked Custard

Proceed exactly as in the preceding recipe until you have poured the hot milk on the sugar and eggs. At this point flavor the mixture with two teaspoonfuls of vanilla, and turn it into a pudding-dish. Grate nutmeg over the top of the custard, set the pudding-dish in an outer pan of boiling water, and bake in a moderate oven. When the custard is firm it is done.

Boiled Chocolate Custards

(Contributed)

Scald a quart of milk in a double boiler, and stir into it a bit of soda the size of a pea. Beat five eggs light with a half cupful of powdered sugar, and whip into them five tablespoonfuls of grated chocolate. Pour the scalding milk upon this mixture, return it to the fire in a double boiler, and cook, stirring constantly until it thickens and coats the spoon. Remove from the fire and flavor with a teaspoonful of vanilla. When cold, pour into custard cups or glasses, and heap sweetened whipped cream upon the top of each.

Baked Chocolate Custard

Into a quart of scalding milk stir five tablespoonfuls of grated chocolate wet with cold milk. Cook for a minute. Have the yolks of seven eggs and the whites of five (reserving the other whites for a meringue) beaten light with a cupful of sugar. Pour the scalding milk and chocolate gradually on the eggs and sugar, and turn into a buttered pudding-dish set in a pan of boiling water. Bake until firm, then draw to the door of the oven and spread with a meringue made of the reserved whites and two tablespoonfuls of powdered sugar. Return to the oven and bake to a delicate brown. Eat cold with cream.

French Tapioca Custard

Soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand for four hours; add a quart of scalding milk, and stir for a minute. Turn all into a double boiler, and bring to the scalding point, then pour gradually upon the yolks of four eggs beaten light with a cupful of sugar. Cook again in a double boiler for ten minutes, by which time the custard should be thick. Set in the ice until very cold. Now whip the whites of the four eggs stiff, beat them into the custard, add two teaspoonfuls of vanilla, turn into a glass bowl, and serve.

Tapioca Cocoanut Custard

Make as directed in last recipe, but add to the beaten whites at the last a cupful of finely-grated cocoanut sweetened with powdered sugar.

Floating Island

Heat a pint of milk to scalding in a double boiler. Beat the yolks of three eggs stiff—setting the whites in the ice-box until they are needed for a meringue. Into the whipped yolks stir three tablespoonfuls of granulated sugar, and pour the scalding milk gradually upon these. Return to the fire and cook, stirring all the time, until the custard is thick enough to coat the spoon. Remove from the fire, and, when the custard is cool, flavor with a teaspoonful of vanilla and turn into a glass bowl. Whip the chilled whites to a stiff meringue and beat into this, a little at a time, three tablespoonfuls of red jelly—catawba grape or currant. The meringue should be pink in color, and may be heaped upon the top of the custard in the bowl.

Rice Custard

Cream a tablespoonful of butter with two of powdered sugar, and gradually work in three beaten eggs. Add two cupfuls of milk, and when you have a smooth mixture, two cupfuls of cold, boiled rice. Beat until free from lumps, add a pinch of salt, and turn into a greased pudding-dish. Set in the oven in a pan of boiling water, and bake, covered, until the custard is set. Uncover and brown. Eat cold with sugar and cream.

Cocoanut Custard

Wet five tablespoonfuls of cornstarch with cold milk, and stir it into a quart of scalding milk until thick and free of lumps. Whip six eggs light with a cupful of sugar, and add gradually to the thickened milk. Cook for five minutes; add, at once, a grated cocoanut, and take from the fire. Flavor with a teaspoonful of rose-water, and when it begins to cool, pour into a glass bowl. When cold, eat with sugar and cream.

Orange Custard

(Contributed)

Squeeze out and strain the juice of six good oranges. Add a cupful of sugar and cook slowly for half an hour, skimming often. Take from the fire and turn into a bowl. When lukewarm, pour gradually, beating all the time, upon a warm custard made of the yolks of five eggs and two cupfuls of milk. Put in your egg-whip and beat steadily five minutes. Turn into a glass bowl, and lay upon the top a meringue made by whipping the whites of the eggs with five tablespoonfuls of powdered sugar. Set upon ice until very cold.

Coffee Custards

Into a quart of rich custard cooked and still warm stir a pint of very strong, clear, hot, black coffee. Beat for five minutes until thick and creamy. Fill glasses or custard cups with it, and heap whipped cream on top of each. Set in cracked ice until you serve.

Cinnamon Custard

(Contributed)

Bring a quart of milk to the boiling point. Add a saltspoon of salt, a piece of cinnamon stick and three ounces of sugar. Strain, and when cold mix with two or three well-beaten eggs. Pour into a pudding-dish and cover the top of the dish with slices of brown bread, buttered on both sides and cut in triangular pieces. Bake in a slow oven and serve with hot sauce.

Whipped Cream Dishes

The easiest and most rapid way to whip cream is with an ordinary, old-fashioned wire egg-whip. Put the cream into a shallow dish and set in the ice-box until thoroughly chilled. Into a half-pint stir two teaspoonfuls of sugar and begin at once to beat with regular, steady strokes, not removing the froth as it forms, but whipping until the cream is a thick, stiff, smooth mass. If the cream is cold, if the utensils are chilled, and the room is not too warm, the desired effect may be produced in ten minutes. I have done it in five. When the sillibub has reached the right consistency add a teaspoonful of such flavoring as you desire. A half-pint of cream whips to a pint.

Orange Cream

Soak a half-package of gelatine in a cupful of cold water for an hour, then stir it into a cupful of boiling water. Have ready the juice of two oranges and the grated rind of one, and pour over them a cupful of sugar and the hot liquid gelatine. Set at the side of the range while you beat the yolks of three eggs stiff. Strain the hot liquid and pour, a very little at a time, upon the beaten yolks, stirring constantly. Heat again in a double boiler, beating all the while, and as soon as the custard reaches the boiling point remove and set aside to cool. When cold and thick, beat into it a pint of whipped cream.

Chestnuts With Whipped Cream

Shell and boil Spanish chestnuts, remove the skins and rub the nuts through a colander. Sweeten to taste and beat to a soft paste with a little cream. Form the mixture into a pyramid in the center of a chilled platter, and heap sweetened, whipped cream around it.

Prune Charlotte

Stew a dozen and a half large prunes; when cold, remove the stones and chop fine. Whip a pint of cream very stiff with three tablespoonfuls of sugar, then whip the minced prunes into this. Line a glass dish with lady-fingers, or thin slices of sponge cake, and fill the center with the prune cream. Set in the ice-box until time to serve.

Fruited Whipped Cream

Whip a pint of cream stiff, sweeten abundantly and stir into it lightly a cup of whole strawberries, a banana peeled, and cut into dice an orange, treated in the same way, and a cup of finely-minced pineapple. Serve very cold. As the fruits are acid, the cream should be very sweet.

Peach Sponge

Mash two quarts of peeled and cut-up peaches. Strew sugar over them, and let them stand for an hour to draw out the juice. Put the fruit through a vegetable press and extract all the juice. Soak a box of gelatine in cold water until dissolved, add four tablespoonfuls of sugar, and heat to scalding. Now stir in the peach juice, remove from the fire, and strain. When cool, set the bowl containing the mixture in a pan of ice, and beat into it a pint of whipped cream. When very stiff turn into a mold to form.

Peach Tapioca

Soak a cup of tapioca over night. Peel and cut up ten peaches; add a cup of sugar and stew until tender. Boil the tapioca in two cups of water until clear, then stir the stewed peaches into it. Remove from the fire, add the juice of a small lemon and set away to cool. Eat with whipped cream.

Strawberry Float

Mash two quarts of berries and strain off the juice. Sweeten this and add it to a pint of very rich cream. Whip the whites of four eggs stiff with six tablespoonfuls of powdered sugar, and beat in the mashed berries. Put the pink cream in the bottom of a glass bowl and heap the strawberry meringue high upon it.

Raspberry Float

May be made according to the foregoing recipe, substituting raspberries for strawberries.

Pineapple Charlotte

Grate or chop a pineapple very fine, after peeling it and removing the “eyes.” Soak a half-box of gelatine for an hour in a half cupful of cold water, then add a cupful of granulated sugar and a cupful of boiling water, and stir over the fire just long enough to dissolve the gelatine. As the mixture cools add the pineapple; set the bowl containing it in a vessel of cracked ice, and stir steadily until the mixture thickens. Now beat in a pint of sweetened, whipped cream and turn into a mold wet with cold water. When formed, eat with powdered sugar and cream.

Apple Snow

Stew peeled and sliced apples until they are so soft that they can be rubbed through a colander. There should be a pint of this apple sauce. Set aside until cold. Beat the whites of three eggs to a stiff froth, and into this beat the apples by the spoonful, alternately with a cupful of powdered sugar. When very stiff, add a teaspoonful of lemon juice, turn into chilled glasses, heap whipped cream upon the top, and serve.

Marrons With Whipped Cream

Chop half a bottle of marrons and put a teaspoonful in the bottom of each glass custard cup. Pour a little of the liquor in which they were put upon these, and fill the glasses with whipped cream. Set in cracked ice until served.

Whipped Cream With Macaroons

Crush stale almond macaroons fine, and beat into whipped cream just before serving. Heap in a chilled bowl, sift macaroon-crumbs thickly on top, and serve.

Orange and Cocoanut Delight

Use very sweet oranges for this dish, and do not try dried cocoanut. Buy the fresh fruit, and grate it.

In the bottom of a glass bowl put a layer of sliced and seeded oranges, sprinkle with granulated sugar, and then with a layer of the grated cocoanut. On this put a generous spoonful of sweetened and whipped cream. Now another layer of the sugared oranges, more cocoanut and whipped cream, and so on until the dish is full. The top layer must be of whipped cream, heaped high in the center.

Pineapple Snow

Soak a half-box of gelatine in a scant cupful of cold water for an hour. Peel a small pineapple, and grate it; then cover with a cup of sugar, and let it stand for an hour before stirring the soaked gelatine into it. Turn all into a saucepan set within a pan of boiling water, and stir until the gelatine and sugar are dissolved. Remove from the fire and let it cool, but not stiffen. Whip a pint of cream very stiff. Stand the saucepan containing the gelatine and pineapple in a deep bowl of cracked ice and, as the mixture stiffens, beat into it, by the spoonful, the whipped cream. Beat steadily until all the cream is in, and the jelly is stiff and white. Turn into a glass bowl, and set in the ice for some hours. Serve with rich cream.

Raspberry Cream Sponge

Mash a quart of red raspberries, and stir into them a large cupful of granulated sugar. Soak a half cupful of gelatine in a cupful of cold water for an hour. Pour upon the gelatine a cupful of boiling water. Stir until the gelatine is dissolved, then add the sweetened berries. Strain all through a muslin bag, pressing hard to extract the juice. Turn into a bowl to get cool. When cool, set the bowl in an outer vessel of cracked ice, and as the jelly stiffens, beat into it, by the spoonful, a pint of whipped cream. Beat until stiff and very cold. Set in the ice to form. Serve with sweetened cream.

Banana Froth

Whip a cupful of cream stiff. Rub enough bananas through a fine sieve to make a cupful of pulp, and beat this at once into the whipped cream; add four tablespoonfuls of powdered sugar, and beat to a frothy mass. Line a glass dish with almond macaroons, fill it with the banana cream, and sprinkle this generously with tiny bits of crystallized cherries, citron and blanched and minced almonds. Serve at once. Of course, the fruits and nuts must be minced and made ready before the preparation of the banana cream is begun.

Macaroon Charlotte Russe

Soak macaroons in custard until rather soft, but not broken, and line a dish with them. Beat a pint of cream stiff, and stir into it half a cupful of blanched and chopped almonds and the same quantity of minced citron. Heap this upon the soaked macaroons.

Blanc Mange

Arrowroot Blanc Mange

Put half a pint of milk into a double boiler, and when it reaches the scalding point stir into it three heaping teaspoonfuls of arrowroot which have been dissolved in a gill of cold water. Stir until thick and smooth; remove from the fire, flavor with a half-teaspoonful of vanilla, and pour into a bowl to cool. Set in the ice-box until needed. Serve with powdered sugar and cream.

Vanilla Blanc Mange

Soak a half-package of gelatine in enough water to cover it, and at the end of two hours stir into it a half cupful of sugar. Add this to a pint of scalding milk, and stir until the gelatine is dissolved; remove from the fire, strain and flavor with a teaspoonful of vanilla. Pour into wet molds to form. When firm, serve with sweetened whipped cream.

Chocolate Blanc Mange (No. 1)

Soak a package of gelatine in a half-pint of cold milk for two hours. Stir a pinch of soda into a quart of rich milk, and bring to the scalding point in double boiler. Beat the yolks of two eggs light with a small cupful of granulated sugar. Stir the soaked gelatine into the hot milk, and when it dissolves pour the hot liquid gradually upon the yolks and sugar; then whip in five tablespoonfuls of grated chocolate wet to a paste with a little cold milk. Put all into a double boiler and cook, stirring all the time, until the boiling point is just reached. Remove at once from the fire, turn into a bowl, whip in the stiffened whites of the eggs, and a teaspoonful of vanilla. Pour into a mold wet with cold water and set in a cool place to form. When ready to serve, wring a cloth out in hot water, wrap it for a moment about the mold, and turn the contents out upon a chilled glass dish. Eat with powdered sugar and rich, sweet cream.

Chocolate Blanc Mange (No. 2)

Heat a pint of milk and add to it a pinch of soda. Into the milk stir a half-cupful of sugar, and, when this is dissolved, two generous tablespoonfuls of corn-starch wet with cold milk. Cook until smooth and very thick; add two heaping tablespoonfuls of grated chocolate, and cook for a minute before removing from the fire. Stir into the pudding a teaspoonful of vanilla, turn into a mold wet with cold water, and set in a cold place to form.

Snow Pudding

Soak a half-package of gelatine for two hours in enough water to cover it. At the end of the two hours add to the gelatine a cupful of granulated sugar and the juice of a lemon, and pour upon these two cupfuls of boiling water. Stir until the gelatine is dissolved, strain and set aside to cool. Beat the whites of three eggs to a stiff meringue, and when the jelly is cold and begins to thicken, whip into it this meringue. Beat from fifteen to twenty minutes, or until the mixture is like a stiff white foam. Wet a mold with cold water, pour the jelly into this, and set in the ice. When you are ready to serve the pudding, turn it out upon a chilled dish, and eat with sugar and cream, or with soft custard.

Banana Blanc Mange

Soak a tablespoonful of gelatine for an hour in a teacupful of water. Bring a cupful and a half of milk to the boiling point, add a pinch of baking-soda, and stir in a half cupful of sugar and the soaked gelatine. Boil for five minutes, stirring steadily. Line a jelly-mold with sliced bananas and pour the lukewarm blanc mange carefully in upon these. Set in the ice to form. Turn out and eat with whipped cream.

Peach Sponge

Soak a half-box of gelatine for two hours. Peel and slice a dozen peaches, add to them a cupful and a half of sugar and a half cupful of water, and stew until the fruit is broken to pieces. Now stir in the soaked gelatine. When this is dissolved rub all through a coarse sieve, add a tablespoonful of lemon juice, and when the mixture is cool and beginning to thicken whip in the stiffened whites of four eggs. Beat steadily for fifteen minutes, and turn into a mold to form. Serve very cold with whipped cream.

Italian Cream

Soak half a box of gelatine in a cupful of cold water for an hour. Heat four cupfuls of milk in a double boiler, and when hot stir into them the yolks of four eggs beaten light with half a cupful of sugar. Stir over the fire for two minutes, add the gelatine and keep stirring until dissolved. Take from the fire, flavor with a teaspoonful of vanilla and set aside to cool. Beat the whites of the eggs stiff, and add them to the custard when it is cold, but before it has begun to form. Turn into a mold wet with cold water and set aside to form firm.

Pink Pudding

Soak a package of gelatine for an hour in a cupful of cold water. Mash a pint of ripe strawberries and turn upon them a cupful of granulated sugar. Pour a pint of boiling water upon the gelatine, and stir over the fire until dissolved; add the sugar and mashed berries, and strain through coarse muslin. When the jelly is very cold whip the whites of five eggs to a stiff meringue and beat the jelly into them. Turn into a mold and set in ice to form. Serve with whipped cream.

Brown Mange

Soak a half-box of gelatine in a cupful of milk for three hours. Stir into it a cupful of granulated sugar, and pour upon it a scant quart of scalding—not boiling—milk. Add a half-cake of grated chocolate wet to a paste with milk. Stir over the fire just long enough to dissolve the gelatine and melt the chocolate, but do not let the milk boil. Pour the hot milk gradually upon the stiffened whites of four eggs. Turn the mixture into a bowl and set this in a pan of ice while you beat the contents long and steadily—until the jelly begins to stiffen. Turn into a glass bowl and set on the ice to form. When cold and firm, send to the table with great spoonfuls of whipped cream upon the top of the brown “mange.”

Rose Mange

A pretty blanc mange may be made according to the foregoing recipe by omitting the chocolate and using in its place just enough juice from preserved strawberries to color the mixture a delicate pink. When the whipped cream is added dot the white surface with a few of the preserved berries.

Strawberry Sponge

Soak one-half package of gelatine in one-half cupful of cold water for two hours. Mash one quart of fine strawberries and add one-half cupful of sugar and the juice of two lemons. Boil one-half cupful of sugar in a cupful of water gently for twenty minutes. Rub the strawberries through a sieve. Add the gelatine to the boiling syrup and take from the fire at once. Then add the strawberries, pour the mixture into a dish set in cracked ice and beat thoroughly for five minutes. Add the beaten whites of four eggs and beat until the mixture begins to thicken. Pour into molds and set away until firm.

Cider Jelly

Soak one package of gelatine in a cupful of cold water for two hours. Add three cupfuls of sugar and the juice of three lemons; also the grated rind of one lemon. Dissolve this in one quart of boiling water. Then add one pint of good sweet cider, strain, pour into molds and let it stand on ice for several hours.

Junket

Milk is indispensable for family desserts, forming as it does the basis of tender custards and velvety creams. One of the most delicious of the metamorphoses to which it is susceptible is when, by the addition of a rennet tablet, it is changed into a tender and smooth junket. The tablet is preferable to liquid rennet, being more easily carried and more easily kept.

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Flavor a quart and a pint of fresh milk with two teaspoonfuls of vanilla, and then mix with it two tablespoonfuls of rennet. Stir for a moment and put into a warm room to form. As soon as the milk has “set,” put the dish containing it in the ice-chest until it is time to send it to the table. Eat with sugar and cream. This dessert should not be made more than two hours before it is to be served, as long standing causes the milk to separate and form into curds and whey.

Vanilla Junket

Dissolve one rennet tablet in a tablespoonful of cold water. Stir this into a quart of milk that is just lukewarm and has been flavored with a teaspoonful of vanilla extract. Set in a warm room until firm, then put into the ice-chest until needed. This dessert should not be made more than two hours before the meal for which it is intended, as long standing causes it to break and separate. Eat with sugar and cream.

Coffee Junket (Very Nice)

Dissolve a rennet tablet in a tablespoonful of water. Into a pint and a half of milk stir a gill of very strong black coffee, liberally sweetened. Add the dissolved rennet and turn into a glass bowl. Leave in a cool room until formed, then set on the ice immediately. Eat with sweetened whipped cream.

Charlotte Russe (No. 1)

Cut a stale sponge cake into slices and line a glass bowl with them. Into a pint of chilled cream stir half a cupful of powdered sugar and whip until stiff. At the last, beat in two teaspoonfuls of extract of vanilla. Fill the bowl with the whipped cream and set in the ice-chest until wanted.

Charlotte Russe (No. 2)

Soak a quarter of a box of gelatine in a half cupful of milk for two hours. Stir a half-cupful of sugar into a pint of cream and whip the cream until stiff; then flavor with a teaspoonful of vanilla. Into the soaked gelatine beat the stiffened whites of three eggs and the sweetened and flavored whipped cream. Beat hard for a minute. Line a glass bowl with thin slices of sponge cake, and heap the white mixture in the middle.

Banana Charlotte

In a double boiler heat a cupful of cream, to which you have added a pinch of soda. Sweeten slightly, and thicken with a heaping teaspoonful of corn-starch dissolved in a gill of cold milk. Keep warm over hot water—stirring occasionally to prevent lumping—while you nearly fill a bowl with alternate layers of sliced bananas and very thin slices of sponge cake—the latter moistened slightly with milk. When the bowl is three-quarters full pour over the contents the thickened cream and set aside to get very cold. Fill the bowl with sweetened whipped cream, heap it high and serve.

Pound Cake Trifle

Cut a pound cake and spread each slice thickly with raspberry jam. Lay on a flat dish, and heap on each slice a great spoonful of meringue made by whipping the whites of four eggs stiff, then adding sugar and currant jelly to taste, and beating into a pink mass. Serve with cream.

Peach Trifle

Boil together for five minutes one cupful of sugar and one cupful of water. Put into this one quart of pared peaches. Stir slowly until tender. When almost cold press them through a sieve. Line a deep glass dish with stale sponge cake dipped in sherry. Spread over this the cold peach pulp. Flavor one and a half cupfuls of thick sweet cream with two tablespoonfuls of powdered sugar and one teaspoonful, each, of vanilla and lemon and whip until thick and solid. Pour this into the peaches and let it stand until very cold.

Raspberry Trifle

Line the bottom of a deep glass dish with thin slices of sponge cake. Squeeze over it a little raspberry juice and cover with a thick layer of whole sweetened red raspberries. Over this another layer of the cake and another of the raspberries until the dish is filled three-quarters full. Pour over all this a plain boiled custard and serve very cold.

Rhubarb Trifle

Cook soft two cupfuls of rhubarb, scraped and cut into inch lengths, using barely enough water to keep it from scorching. Soak a half-ounce of gelatine, and when ready for use strain into it the rhubarb rubbed through a sieve; add six or eight ounces of sugar and a cupful of cream; stir over the fire until well heated through, but do not let it boil, and pour into a wet mold. Set on ice. Serve with whipped cream.

Strawberry Charlotte

Mash a quart of ripe “capped” berries, and sweeten abundantly. Beat the whites of four eggs stiff, then whip in the berries strained through a sieve. Beat until smooth and stiff. Line a chilled dish with sponge cake, and fill with the pink “whip.” Dot the top thickly with ripe berries.

Rice Blanc Mange

Soak a quarter-box of gelatine in a quarter-cupful of water one hour; rub a quarter of a pound of rice flour in a little cold milk; add this to one quart of scalding milk; stir constantly for five minutes; add a cupful and a half of sugar and the soaked gelatin; stir for one minute, then add the grated rind of one lemon; strain this into a bowl. When a little cool mix in half a teaspoonful of bitter almond; turn into a mold that has been wet in cold water; stand in a cold place until ready to serve.

Tipsy Pudding

Line a glass dish with thin slices of sponge cake. Moisten the slices with sherry or some other good wine. Put over this a layer of preserved fruit, another layer of cake and another of fruit, and so on until the dish is filled. Pour over the whole a quart of rich boiled custard.

Strawberry Sillibub

Line a glass bowl with thin slices of sponge cake. Pour over the cake enough strawberry juice to dissolve the cake. Rub off on blocks of loaf sugar the yellow rind of two oranges, and dissolve the sugar in a pint of rich cream. Squeeze the juice of the oranges on some powdered loaf sugar, and add it gradually to the cream. Whip the mixture to a stiff froth, then heap it on the dissolved cake. Ornament the top with large strawberries, halved.

Orange Jelly (No. 1)

For a quart of jelly allow three oranges with deep yellow skins and two lemons. Squeeze out and strain the juice. Soak half a package of gelatine in the juice, but before pressing the fruit grate carefully all the outside, so that no white mixes with the yellow rind. Cover the grated peel with a quart of cold water, softened by a pinch of baking-soda; bring gradually to the boil and simmer for five minutes. Add a teacupful of sugar to the soaked gelatine, then strain into it through a flannel bag, or fine sieve, the hot orange water, stirring all the while.

Wet a mold with cold water, put in the jelly and set on ice to form.

Orange Jelly (No. 2)

Soak a half-box of gelatine in enough cold water to cover it. At the end of two hours stir into it a cupful of granulated sugar, put it into a saucepan and pour upon it three cupfuls of boiling water. Stir over the fire until the gelatine and sugar are dissolved, when add a cupful of strained orange juice and a dash of cinnamon. Do not allow the jelly to boil after the orange juice has been added, but remove at once; strain through flannel and turn into a mold wet with cold water. Set in a cold place to form.

Or a prettier fashion is to pour the liquid jelly into halved orange peels from which the pulp has been carefully removed, and which have lain in cold water for half an hour. When firm, the jelly should be eaten from these improvised bowls.

Coffee Jelly

Soak one-half box of gelatine in one-half cupful of cold water. Put a cupful of sugar and one of water over the fire, and stir to a quick boil. Pour it over the gelatine and stir until it is dissolved. Add two cupfuls of strong, clear, black coffee, and strain. Turn into a wetted mold. Serve with whipped cream.

Tapioca Jelly

Soak a half cupful of tapioca over night in a cupful of cold water. Put into a double boiler a pint of boiling water and dissolve in this a tablespoonful of granulated sugar. Now turn in the soaked tapioca and cook until clear. Remove from the fire and add two teaspoonfuls of lemon juice. Have ready jelly glasses wet with cold water, and turn the liquid jelly into these. Set in a cold place to form. Serve very cold with sweetened cream.

Raspberry Jelly

Stir into a quart of red raspberries a cupful of granulated sugar. At the end of an hour run the berries through a vegetable press, and strain the juice thus produced through a flannel bag. Have ready a half-box of gelatine soaked in a cupful of cold water for two hours, and pour over this a pint of boiling water. Strain and stir in the sweetened raspberry juice, then set aside to get cold. Wet a jelly mold, line with firm, ripe raspberries, and pour the cool half-firm jelly carefully into it. Set in a cold place to form. Eat with cream.

Rice Jelly

Wash a cupful of rice and soak it for two hours in a cupful of water. Have ready on the range a quart of boiling water and turn the rice and the water in which it was soaked into this. Boil for three-quarters of an hour, then strain through a muslin bag. When cold and thick, serve with powdered sugar and cream. It is very nice and nourishing.

Banana Soufflé (Cold)

Put into a double boiler a pint of milk (half cream if you can get it), and add a pinch of baking-soda. Beat the yolks of three eggs light with five heaping tablespoonfuls of granulated sugar. Add to the beaten eggs and sugar a teaspoonful of corn-starch dissolved in a little cold milk. When the milk reaches the scalding point add the egg mixture and stir to a smooth custard, or one that will coat the spoon. Slice four bananas thin into the bottom of a deep pudding-dish, add to the hot custard a teaspoonful of vanilla and pour it over the bananas. Have the whites of the eggs whipped to a stiff meringue, with two tablespoonfuls of powdered sugar; heap it on top of the custard and bake in a quick oven to a delicate brown. Serve very cold with whipped cream.

Cream Puffs

Melt a half-pound of butter in a pint of scalding water, and when this boils stir in three-quarters of a pound of flour. Stir steadily for a minute, or until the flour does not stick to the sides of the saucepan. Remove from the fire. When the mixture is cool whip in, one at a time, eight eggs beaten very light. Set on the ice for an hour. Line pans with buttered paper and drop the mixture by even spoonfuls at regular intervals—far apart—upon this paper. Bake in a hot oven until the puffs are golden brown. When cold, cut a slit in the side of each and fill with a cream made by the following recipe:

Cream Puff Filling

Thicken a cupful of hot milk with three tablespoonfuls of flour wet to a paste with cold water. When it has boiled for a minute, and is free from lumps, remove from the fire and pour upon three eggs, well beaten with a half cupful of powdered sugar. Stir over the fire to a thick, smooth cream; remove, flavor with vanilla, and when cold fill the puffs.

Macaroons

Beat the whites of three eggs stiff with three-quarters of a pound of powdered sugar. Stir in half a pound of finely-crumbled almond paste; beat until smooth, and drop by the spoonful upon greased paper. Bake for ten minutes in a steady oven.

Tutti-frutti Jelly of Canned Fruit

Make a good jelly, using the liquor from the canned fruit as seasoning. Strain while hot, and pour a little into a wet mold or bowl. When the jelly begins to form put a layer of chopped fruit upon the jelly, cover with more jelly (which you should have kept slightly warm). When this is firm, more fruit, and so on until materials are used up. When firm and cold, you can slice at pleasure.

Prune and Nut Jelly

Soak a cupful of prunes all night; drain and stew them until tender in three cupfuls of water. Before taking them from the fire add a cupful of sugar. Drain the prunes, keeping the syrup, chop them and stir into them two dozen blanched and chopped almonds. Soak two-thirds of a box of gelatine in a cupful of cold water for two hours, add a cupful of boiling water and the prune liquor. Stir over the fire until the gelatine is dissolved; then remove, add the juice of a lemon and two tablespoonfuls of sherry. Turn into a glass dish, and when partly congealed stir in the prunes and nuts. Every few minutes stir the jelly until it becomes firm enough to prevent the fruit from sinking to the bottom. Eat very cold with sweetened, whipped cream.

Wine Jelly

Soak one-half box of gelatine in one-half cupful of cold water for an hour; put into a saucepan two cupfuls of boiling water, one cupful of sugar and some thin slices of lemon peel. When the sugar has dissolved add the gelatin and stir until that has dissolved; remove from the fire, and when partly cool add the juice of one lemon and three-quarters of a cupful of sherry wine. Pour into molds and set to cool.

Creamed Figs

Wash the figs and put them in a saucepan with just enough water to cover them and with half a cup of granulated sugar. Simmer until the figs are tender when pierced with a fork. Take from the fire and spread on a plate to cool. Add a cup of sugar to the liquid and boil to a rather thick syrup. Take from the fire and pour over the figs. When very cold put into a glass dish and just before sending to the table, heap whipped cream on top. Eat with light cake.

Fig Jelly

Prepare the figs by stewing. Chop very fine. Have ready half a box of soaked gelatin, put this over the fire in a cup of boiling water, add the sweetened fig syrup, stir until the gelatin is thoroughly dissolved, take from the fire, add a wineglassful of sherry and stir in the minced figs. Turn into a mold wet with cold water to form.