the whole is thoroughly mixed and very light. Form in cylinder shaped rolls ; dip in egg and then in bread crumbs, and fry in smok- ing hot fat. Serve hot with vanilla sauce. Vanilla Sauce. — Put y2 pt. milk in a double boiler to boil. Beat the yolks of 4 eggs with 2 tablespoon fu Is powdered sugar until very light ; then add them to the scald- ing milk ; stir over the fire one minute, turn out to cool ; add a teaspoonful vanilla✪ Vanilla Sauce, mix and stand away until very cold. — From " Table Talk," Philadelphia. 12. — Cranberry Pudding. Sift well together 1 qt. flour, 1 teaspoonful soda, and 2 teaspoonfuls cream of tartar. Mix into a soft dough with sweet milk, roll in an oblong form, and spread over it 1 qt. of cranberries sprinkled well with sugar✪ Cranberry Pudding. Dust with a little flour, and roll over and over, then tie in a pudding-cloth and steam for an hour. Any tart fruit is nice made in the same way. 13. — Rennet Puffs. Heat 2 qts. milk until just luke-warm, then add 2 tablespoonfuls of liquid rennet ; stand 36 March. aside for 30 minutes until set. Then cut into blocks ; drain the curd from the whey, and add to the curd ^ lb. of butter, 1 cup stale bread crumbs, 2 tablespoonfuls cream, ]/2 nut- meg grated, 2 tablespoonfuls sugar and a tea- spoonful vanilla. With a No. 1 Keystone Beater, beat this mixture until very light. Butter small cups or patty pans ; fill yi full of the mixture and bake in a moderately quick oven 15 minutes. Serve hot with a liquid pudding sauce.— From " Table Talk," Phila- delphia. 14.— Sago Pudding. One teacup of sago. Soak 2 hours in a qt. of water, then add a pinch of salt, 4 table- spoonfuls of sugar and 8 large apples quar- tered✪ Sago Pudding. Bake two hours. 15. — Date Pudding. Beat 1 egg without separating until light, add to it a little more than a gill of milk, add 1 once of butter melted with two tablespoon- fuls of water, add sufficient flour, about one cup, to make a thick batter. The flour should have sifted with it 1 teaspoonful of baking powder. Stone % m- °f dates✪ Date Pudding and chop 37 March. them into small pieces, dust them thickly with flour, stir them into the pudding, turn into a greased pan and steam \)/^ hours. Orange Sauce. — Moisten 2 tablespoonfuls of flour with a little cold water, then add 1 y2 gills of boiling water, add y2 cup sugar, cook over the fire about 1 minute, strain, return to the sauce pan, and stand over the boiling water where it will keep scalding hot, add the juice and grated rind of the orange and when ready to serve, stir in the well-beaten whites of 2 eggs. — From " Table Talk," Philadelphia. 16. — Cabinet Pudding. Three eggs, 3 tablespoonfuls sugar, 3 cups milk, 1 saltspoonful salt, 1 cup fruit, raisins, currants and citron mixed, 1 qt. broken cake or bread and cracker crumbs, 1 tablespoon- ful butter✪ Cabinet Pudding. Put together in the following form : beat the eggs, add the sugar, salt and milk ; next measure the butter and use it all to butter the mould ; then add a layer of the broken cake, and then frost and repeat until all the cake is used, then pour the custard over it and soak 2 hours. Steam 1^ hours. Sauce. — x/2 cup butter, 1 cup sugar, 2 table- 38 March* spoonfuls wine and 2 of cream. Stir the but- ter until creamy, and add the sugar a little at a time. Set the bowl in hot water until the butter melts, but not the sugar, and serve.

AI-modernized reading of the original text

the whole is thoroughly mixed and very light. Form in cylinder shaped rolls ; dip in egg and then in bread crumbs, and fry in smoking hot fat. Serve hot with vanilla sauce. Vanilla Sauce. — Put y2 pt. milk in a double boiler to boil. Beat the yolks of 4 eggs with 2 tablespoonfuls powdered sugar until very light ; then add them to the scalding milk ; stir over the fire one minute, turn out to cool ; add a teaspoonful vanilla, mix and stand away until very cold. — From " Table Talk," Philadelphia. 12. — Cranberry Pudding. Sift well together 1 qt. flour, 1 teaspoonful soda, and 2 teaspoonfuls cream of tartar. Mix into a soft dough with sweet milk, roll in an oblong form, and spread over it 1 qt. of cranberries sprinkled well with sugar. Dust with a little flour, and roll over and over, then tie in a pudding-cloth and steam for an hour. Any tart fruit is nice made in the same way. 13. — Rennet Puffs. Heat 2 qts. milk until just luke-warm, then add 2 tablespoonfuls of liquid rennet ; stand March. aside for 30 minutes until set. Then cut into blocks ; drain the curd from the whey, and add to the curd ^ lb. of butter, 1 cup stale bread crumbs, 2 tablespoonfuls cream, ]/2 nutmeg grated, 2 tablespoonfuls sugar and a teaspoonful vanilla. With a No. 1 Keystone Beater, beat this mixture until very light. Butter small cups or patty pans ; fill 3/4 full of the mixture and bake in a moderately quick oven 15 minutes. Serve hot with a liquid pudding sauce.— From " Table Talk," Philadelphia. 14.— Sago Pudding. One teacup of sago. Soak 2 hours in a qt. of water, then add a pinch of salt, 4 tablespoonfuls of sugar and 8 large apples quartered. Bake two hours. 15. — Date Pudding. Beat 1 egg without separating until light, add to it a little more than a gill of milk, add 1 once of butter melted with two tablespoonfuls of water, add sufficient flour, about one cup, to make a thick batter. The flour should have sifted with it 1 teaspoonful of baking powder. Stone 3/4 lb. of dates and chop March. them into small pieces, dust them thickly with flour, stir them into the pudding, turn into a greased pan and steam 1 1/2 hours. Orange Sauce. — Moisten 2 tablespoonfuls of flour with a little cold water, then add 1 1/2 gills of boiling water, add y2 cup sugar, cook over the fire about 1 minute, strain, return to the sauce pan, and stand over the boiling water where it will keep scalding hot, add the juice and grated rind of the orange and when ready to serve, stir in the well-beaten whites of 2 eggs. — From " Table Talk," Philadelphia. 16. — Cabinet Pudding. Three eggs, 3 tablespoonfuls sugar, 3 cups milk, 1 saltspoonful salt, 1 cup fruit, raisins, currants and citron mixed, 1 qt. broken cake or bread and cracker crumbs, 1 tablespoonful butter. Put together in the following form : beat the eggs, add the sugar, salt and milk ; next measure the butter and use it all to butter the mould ; then add a layer of the broken cake, and then frost and repeat until all the cake is used, then pour the custard over it and soak 2 hours. Steam 1^ hours. Sauce. — x/2 cup butter, 1 cup sugar, 2 table- March* spoonfuls wine and 2 of cream. Stir the butter until creamy, and add the sugar a little at a time. Set the bowl in hot water until the butter melts, but not the sugar, and serve.

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