The Landmarks club cook book

PEACH PUDDING. Slice up peaches in buttered pudding dish and sweeten ; then make batter of one cup sour cream, one egg, one teaspoon of soda, a little salt and flour enough for stiff batter. Pour over peaches and bake. Eat hot with cream. Mrs. H. Knickerbocker. PEPPER PUDDING. An excellent pudding to be eaten with hot leg of mutton is pepper pudding, “a Kentish dish.” This is simply an ordinary or a rolled suet pudding with the addition of pepper, a teaspoonful to half a pound of flour, to be well mixed with the flour and suet dry. Add more salt than usual. Mrs. William S. Cross. PHELAN PLUM PUDDING. Two cups sugar, six eggs, one pound beef suet, one pound raisins, one pound currants, quarter pound citron, lemon and orange peel mixed together, one tablespoonful allspice, cloves, ginger, three teaspoonfuls cinnamon, two nutmegs grated, teaspoonful salt, one quart flour. Mix with rum or brandy, and boil from four to six hours. Mrs. Jerry Conroy. PINEAPPLE PUDDING. One cup grated pineapple, one cup of water, juice of one lemon, whites of five eggs, a level teaspoonful cornstarch. Take pineapple and water and put over slow fire. When boiling, mix cornstarch with a little water, stir in the mixture and boil slowly twenty minutes. Then add juice of one lemon, sugar to taste. Whip whites of eggs stiff, and then beat thoroughly into the hot mixture until white and foamy. Put in molds. Serve with whipped cream flavored with vanilla. Mks. J. G. Chandler. PINEAPPLE PUDDING. Line a dish with rich pastry, peel and grate a large pineapple. Weigh the pineapple after it is grated and allow an equal weight of sugar, and half the weight of butter. Mix the butter and sugar to a cream, beat in the yolks of five eggs, then add the grated pineapple and half pint of cream. Last of all, beat the five whites to a stiff froth, mix them lightly with the other ingredients. Pour the mixture into the pastrylined dish. Bake in a moderate oven until the pastry is done. Serve hot. Mrs. Stephen M. White. ' PLUM PUDDING. One teacup suet chopped finely ; add salt ; one cup raisins, one cup currants, one cup sweet milk, one cup syrup, flour to make a stiff batter, one teaspoonful each of all kinds of spices, one wineglass brandy. Steam three hours. Mrs. Kemp. POTATO PUDDING. Rub eight boiled potatos, then add six yolks of eggs, thirtyfive gramms granulated sugar, finely cut peel of half a lemon, thirty-five gramms of finely chopped almonds, foam of six whites of eggs. Put in a well greased pan and sprinkle with bread crumbs. Let it bake slowly until done. Sprinkle with powdered sugar. PRUNE SOUFFLE. Take one dozen large prunes, well stewed, peel and mash fine, whites of four eggs beaten stiff, add four tablespoonfuls of sugar, mix all together thoroughly. Put in a buttered pan and bake for about fifteen minutes. Serve hot with whipped cream. Mrs. Harriet S. Bishop. PRUNE SOUFFLE. Whites six eggs, scant small cup sugar, quarter teaspoonful cream of tartar mixed into the sugar, half dozen large prunes cooked in sweetened water until filled out. Beat whites very light, scatter in the sugar, continuing to whip, and then prunes chopped quite fine. Turn lightly into unbuttered pudding dish and bake about twenty minutes in very moderate oven. Serve hot with whipped or plain cream. Enough for four persons.