The Landmarks club cook book

One cup of sugar, four eggs, two tablespoonfuls cornstarch, two lemons (juice of both, rind of one), one pint milk, two tablespoonfuls butter. Heat the milk to boiling and stir in the cornstarch wet with a few spoonfuls of cold water. Boil five minutes, stirring constantly. While hot, mix in the butter and set it away to cool. Beat the yolks light and add the sugar, beating very thoroughly before putting in the lemon juice and grated rind. Beat this to a stiff cream and add gradually to the cornstarch and milk when the latter is cold. Stir all smooth, put in a buttered dish and bake. Eat cold. Mrs. F. H. Smith. LEMON TAPIOCA PUDDING. Soak over night a cup of large tapioca in a pint of water. In the morning make a rich lemonade with three juicy lemons and a pint of water, sweetening to taste. Put lemonade with tapioca, and boil until clear; if too thick, add more water. Peel the lemons very thin, cut the peel into straws, boil until tender, drain off the water and add to the tapioca when nearly done. To be eaten cold with cream. Mrs. W. H. Maurice. ORANGE PUDDING FAN CATELLI. Put the strained juice of ten oranges and the rind of three rubbed on lumps of sugar, into a basin with six ounces of bruised ratafias, six ounces of sugar, one pint of cream, ten yolks of eggs and six whites whipped. Add a pinch of salt and a little grated nutmeg. Work these ingredients together for five minutes with a whisk, and then pour the mixture into a pie dish already furnished with a thin border of puff paste around the rim, reaching half way to the bottom. Shake some bruised ratafias over the surface and set the pudding in a baking tin and bake for about half an hour, till it is light brown color. Phyllis Brown, England, 1879. ORANGE PUDDING. Take three ounces of stale cake crumbs (ratafias or stale sponge biscuits will do), rub them through a sieve and put with them two ounces of sugar, the grated rind of two oranges and the juice of three. Pour on half pint of milk, the yolks of three and the whisked white of one egg. Line a pie dish with a little good pastry, pour in the mixture and bake till set and a light brown. Phyllis Brown, England, 1879. ORANGE SAUCE FOR PUDDING. Soak thin orange rind in syrup till the latter is pleasantly flavored. Add orange juice and thicken with arrowroot. Phyllis Brown, England, 1879. ORANGE MARMALADE PUDDING. Three eggs beaten separately, their weight in flour, weight of one in sugar, two ounces of butter, half teaspoon soda, dissolved in two teaspoons milk, two large tablespoons orange marmalade, cream, butter and sugar. Add marmalade, yolks of eggs, flour, whites and soda. Boil in a mold two hours, or bake in an Aladdin oven. j. f. w. landmarks club cook book. PEACH PUDDING. One egg, half cup of milk, butter size of an egg, third cup of sugar, enough flour to make a stifif batter, heaping teaspoon baking powder. Butter a pudding dish, put in a layer of batter, then a layer of fruit, filling the dish, leaving a layer of butter on top. Steam one hour. Lemon sauce for above : One cup of sugar and third cup of butter, creamed, a heaping teaspoonful of cornstarch wet with a little water, two cups of boiling water poured over it. Cook till clear and pour over the creamed sugar. Add juice of a lemon and one egg beaten separately, the yolk, then the white. Mrs. Ferry, Sierra Madre.