23. — Banana Custard. Peel 6 large bananas. Beat them until re- duced to a pulp, add the yolks of 3 eggs well beaten, y2 cup of powdered sugar, 1 table- spoonful flour, and 1 cup cider✪ Banana Custard. Beat all well together. Pour this into two pie tins, that have been lined with good paste and bake in a quick oven for 30 minutes. Beat the whites to a stiff froth ; add 2 tablespoon- fuls powdered sugar, mix ; heap on the pies, return to the oven a moment to brown. — "Table Talk," Phila. 24. — Boston Plum Pudding. One and a half pounds raisins, 1 loaf baker's bread, 1 nutmeg, 1 tablespoonful each of ginger, ground cinnamon and ground cloves. Cut the bread into very thin slices and butter them very thick. Butter the bot- toms and sides of a porcelain dish, put into it a layer of bread ; sprinkle some of the spice over it (after they have been mixed together,) then a layer of raisins, and so on until the 42 March* dish is full. Take i qt. milk and make it very sweet, add to this 2 eggs well beaten ; pour this over the bread the evening before you use the pudding. Next morning add to it one pint of milk well sweetened and 1 egg. Cover the dish, and bake 2l/z hours. To be eaten with wine sauce. 25. — Chocolate Pudding. Put 2 cups of stale bread coarsely crumbed into a well greased melon mould. The mould may be first decorated with candied fruit. Put 1 pt. milk over the fire in a double boiler. Beat 3 eggs with a cup of sugar until light. Add this to the hot milk, stir over the fire until it thickens, then re- move, add 2 ozs. of grated chocolate. Pour this while hot over the crumbs, and when cold stir in 1 pt. cream whipped and a tea- spoonful vanilla sugar. Put the lid on the mould, pack it in salt and ice for at least 2 hours. Half the quantity will be sufficient for eight persons.—" Table Talk," Phila. 26. — Tapioca Rouge. Soak 4 tablespoonfuls tapioca and boil un- til thick and clear. Stir into this while boil- 4:; March. ing a cup of red currant jelly, when thor- oughly blended put into a mould, to be eaten cold with cream. 27. — Currant Pudding. One cup finely chopped suet, 1 cup dried currants, y$ cup molasses, 2/3 Cup milk or water, 1 teaspoonful allspice, cloves and cinnamon mixed, 3 cups flour; mix well and steam 3 hours. 28. — Rice Pudding. Put 2 tablespoon fuls of rice and 2 table- spoonfuls of sugar into 1 qt. new milk, stir until the sugar dissolves, add a grating of nutmeg, and if you like j4 cup raisins. Place the pan in the oven and cook very slowly about ij4 hours; stirring the pudding every 2 minutes until the last half hour. If the oven is too hot the pudding will be too thick.— From « Table Talk," Phila. 29. — Baked Bananas. Strip a narrow piece of skin from the flat side of the banana. Place them in a baking pan, this side up, sprinkle thickly with gran- 44 March. ulated sugar, and bake in a moderate oven until soft and tender. It requires about 30 minutes. — "Table Talk." 30. — Apple Pudding. One-half pound strained apples, 6 ounces sugar, 3 ounces butter, 6 eggs, a few spoon- fuls cream, 1 glass wine, spice to taste.

AI-modernized reading of the original text

23. — Banana Custard. Peel 6 large bananas. Beat them until reduced to a pulp, add the yolks of 3 eggs well beaten, 1/2 cup of powdered sugar, 1 tablespoonful flour, and 1 cup cider. Beat all well together. Pour this into two pie tins, that have been lined with good paste and bake in a quick oven for 30 minutes. Beat the whites to a stiff froth ; add 2 tablespoonfuls powdered sugar, mix ; heap on the pies, return to the oven a moment to brown. — "Table Talk," Phila. 24. — Boston Plum Pudding. One and a half pounds raisins, 1 loaf baker's bread, 1 nutmeg, 1 tablespoonful each of ginger, ground cinnamon and ground cloves. Cut the bread into very thin slices and butter them very thick. Butter the bottoms and sides of a porcelain dish, put into it a layer of bread ; sprinkle some of the spice over it (after they have been mixed together,) then a layer of raisins, and so on until the March* dish is full. Take 1 qt. milk and make it very sweet, add to this 2 eggs well beaten ; pour this over the bread the evening before you use the pudding. Next morning add to it one pint of milk well sweetened and 1 egg. Cover the dish, and bake 2 1/2 hours. To be eaten with wine sauce. 25. — Chocolate Pudding. Put 2 cups of stale bread coarsely crumbed into a well greased melon mould. The mould may be first decorated with candied fruit. Put 1 pt. milk over the fire in a double boiler. Beat 3 eggs with a cup of sugar until light. Add this to the hot milk, stir over the fire until it thickens, then remove, add 2 ozs. of grated chocolate. Pour this while hot over the crumbs, and when cold stir in 1 pt. cream whipped and a teaspoonful vanilla sugar. Put the lid on the mould, pack it in salt and ice for at least 2 hours. Half the quantity will be sufficient for eight persons.—" Table Talk," Phila. 26. — Tapioca Rouge. Soak 4 tablespoonfuls tapioca and boil until thick and clear. Stir into this while boil- 4:; March. ing a cup of red currant jelly, when thoroughly blended put into a mould, to be eaten cold with cream. 27. — Currant Pudding. One cup finely chopped suet, 1 cup dried currants, 3/4 cup molasses, 2/3 cup milk or water, 1 teaspoonful allspice, cloves and cinnamon mixed, 3 cups flour; mix well and steam 3 hours. 28. — Rice Pudding. Put 2 tablespoon fuls of rice and 2 tablespoonfuls of sugar into 1 qt. new milk, stir until the sugar dissolves, add a grating of nutmeg, and if you like 1/4 cup raisins. Place the pan in the oven and cook very slowly about ij4 hours; stirring the pudding every 2 minutes until the last half hour. If the oven is too hot the pudding will be too thick.— From "Table Talk," Phila. 29. — Baked Bananas. Strip a narrow piece of skin from the flat side of the banana. Place them in a baking pan, this side up, sprinkle thickly with gran- March. ulated sugar, and bake in a moderate oven until soft and tender. It requires about 30 minutes. — "Table Talk." 30. — Apple Pudding. One-half pound strained apples, 6 ounces sugar, 3 ounces butter, 6 eggs, a few spoonfuls cream, 1 glass wine, spice to taste.

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