The Landmarks club cook book

spoons flour, creamed together. Into this pour one cup boiling water and add flavoring. Miss Rose Newmark. SOUR CREAM PUDDING. Yolks of four eggs, three tablespoonfuls sugar together first; three tablespoonfuls sifted flour, a very large cup of thick sour cream, juice of half a lemon, a tablespoonful of brandy, whites of eggs to snow, a tiny pinch of salt, Bake one-half hour before eating, in a buttered souffle pan. (It must be served from the dish it is baked in.) Sauce: Yolks of two eggs, a little sugar, sweet cream, vanilla ; whites to snow. Mrs. a. Haas. SUGAR FLAKE PUDDING. Six eggs, four tablespoons of granulated sugar. Beat whites of eggs very stiff, then add sugar, then yolks, beaten just enough to mix thoroughly. Put in a pudding dish, sprinkle little sugar on top and bake for half an hour with slow fire. Sauce : Small cup sugar, two tablespoons butter, one egg, one teaspoon flour or cornstarch, one teaspoon vanilla ; beat all well together, then add one cup boiling water and vanilla and little wine or brandy. Mrs. Wilurd H Stimson. THANKSGIVING PLUM PUDDING. Three cups shredded wheat biscuit crumbs, one cup entire wheat flour, half cup butter, two cups chopped raisins, two cups chopped apples, half teaspoon salt, one teaspoon cinnamon and nutmeg (mixed), three-quarters cup molasses, three-quarters teaspoon soda, one pint sweet milk, one teaspoon baking powder, three eggs. Rub butter to a cream, add biscuit crumbs, flour and baking powder. Now put in flavorings, salt and fruit and mix. Stir soda and molasses together and mix that in crumbs, etc. Beat up eggs, mix milk with them and stir them thoroughly into pudding. Pour into well buttered mold, cover closely and steam four hours. Take out and serve with hard sauce. Miss Kate E. Whitaker. VIRGINIA PUDDING. Five eggs, reserving whites of three for sauce, one pint of milk, one gill of cream or an ounce of butter, three tablespoonfuls of flour, a little salt. Bake one-half hour. Sauce : Beat the whites of the three eggs to a froth with one-half pound of sugar, flavor with wine or lemon. The sauce is to be poured over the pudding just before serving. Serve cold. Mrs. J. B. Duke. WALNUT PUDDING. Yolks of six eggs beaten fifteen minutes with two cups powdered sugar, three quarters cup of farina, one quarter cup bread crumbs, one cup chopped walnuts, lastly the whites of six eggs beaten stiff and folded in. Bake in two layers thirty minutes, in a moderate oven. Whip one pint of sweet cream, sweeten to taste, put between layers and on top. Mrs. J. G. Mossin. CHAPTER XIII. If pastry is to be served, have it of the best — light, flaky and tender. To pastry belongs, first, puff paste; second, plain paste. Puff paste, which to many seems so difficult of preparation, is rarely attempted by any except professionals. As a matter of fact, one who has never handled a rolling pin is less likely to fail, under the guidance of a good teacher, than an old cook, who finds it difficult to overcome the bad habit of using too much force in rolling. It is necessary to work rapidly and with a light touch. A cold room is of great advantage.