The royal baker and pastry cook

Cottage Pudding, 2. — 1 cup sugar, 1 cup milk, 1 egg, lump butter size of egg. 1 pint flour, salt, 1 heaping teaspoon Royal Baking Powder. Sauce. — 1 cup sugar, 1 egg. 1 teaspoon flour, small piece of butter, mixed. Add boiling water, let come to boil, flavor with extract vanilla. Cherry Pudding.— 2 eggs, 1 cup milk, Mi teaspoon salt, 1 tablespoon melted butter, IMi cups flour, 1 teaspoon Royal Baking Powder, pinch salt. Mix in order given, turn into shallow greased pan. Over top put 2 pounds cherries, press into the batter, sprinkle with 3 tablespoons granulated sugar. Bake 30 minutes in moderate oven, serve hot with cream and sugar. Chocolate Pudding. — 1 quart milk, scalded ; IMi squares chocolate, grated ; wet with cold milk, and stir into scalded milk. When chocolate is dissolved, pour into pudding-dish ; add yolks of 6 eggs, well beaten, and 6 tablespoons sugar. Bake about \ hour. Beat whites of eggs to stiff froth ; add 6 tablespoons sugar. Spread the frosting over top ; set again in oven until a light brown. Custard Pudding. — IMj pints milk, 4 eggs, 1 cup sugar, 2 teaspoons extract vanilla, and pinch of salt. Beat eggs and sugar together ; dilute with milk and extract ; pour into buttered pudding-dish, set in oven in drippingpan full of boiling water ; bake until firm, about 40 minutes, in moderate oven. Fig Pudding. — pound good dried figs, washed, wiped, and minced; 2 cups fine dry bread crumbs, 3 eggs, cup beef suet, powdered ; 2 scant cups sweet milk, cup white sugar, in which 1 teaspoon Royal Baking Powder has been mixed, little salt. Soak the crumbs in milk, add eggs, beaten light with sugar, salt, suet, and figs. Beat 3 minutes ; put in buttered mold with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil 3 hours. Eat hot with hard sauce made of butter, powdered sugar, 1 teaspoon extract nutmeg. Indian Pudding. — 1/4 cup flour, 1 1/2 cups Indian corn meal, 1/2 cup syrup, 1/4 teaspoon salt, 1 quart milk. Mix flour, corn meal, salt, and cup milk together; pour the rest on it, boiling ; stir once in a while for 30 minutes ; bake in moderate oven 2 hours in well-buttered pudding-dish ; serve with wine sauce. Lemon Suet Pudding. — 3 cups stale bread, 1 cup suet, Mi cup sugar, mixed with 1 teaspoon Royal Baking Powder, 4 eggs, 1 tablespoon extract lemon, pints milk, pinch salt. Grate bread, chop suet, freed of skin, very fine, put them in bowl ; add sugar, eggs, beaten, salt, and extract ; pour over boiling milk, stirring it the while ; suffer it to stand 30 minutes, covered, then pour into well-buttered puddingdish ; bake in moderate oven 40 minutes ; serve with sugar sauce. Orange Pudding. — 1^4 cups stale Royal unfermented bread, 1 cup finely chopped suet, 1 cup sugar, 2 eggs, juice of 1 orange or 1 tablespoon extract orange. Mi cup milk. Mix aU thoroughly together, fill 6 cups, well greased, boil 30 minutes. Turn out on dish, serve with hard sauce flavored with 1 teaspoon extract orange. Peach Cottage Pudding. — Make a batter with Vi cup sugar, 3 tablespoons melted butter, 1 beaten egg, 1 cup milk, 2 cups flour, 1 Vi teaspoons Royal Baking Powder. Stir in 2 cups sliced peaches, bake in a loaf and serve with hard sauce.