The Blue grass cook book

Beat the yolks and add the sugar. Beat the whites very stiff and add the nuts. Mix all lightly and add baking-powder and flour. Bake in layers and fill with heavy whipped cream seasoned with whisky or brandy and pile around the cake. Sweeten the cream. ORANGE PUDDING 4i sweet oranges, sliced, 1 quart of milk, 1 cup of sugar, 2 tablespoons of cornstarch, Yolks of 3 eggs. Heat the milk; when nearly boiling add cornstarch (wet with a little cold water), the sugar, and eggs well beaten. Boil till thick as custard, and when cold pour over sliced oranges. Make a meringue of the whites of 3 eggs and small teacup of sugar. Spread on pudding and decorate with sections of orange. PLUM PUDDING Mrs. Strauder Gore 1 pound raisins, 1 pound sugar, 1 pound suet, 1 pound currants, ^ pound citron, ^ pound bread-crumbs or flour, 6 eggs, f nutmeg, 2 teaspoons mixed spices, 1 tumbler of wine and whisky, mixed. Steam 4 hours and serve with hard sauce. 2 teaspoons of baking-powder is an addition if the pudding is to be used soon after making. These puddings may be made in moulds or bags of the required size and kept in a cool place. Heat thoroughly when used. PRUNE PUDDING (No. 1) Mrs. James E. Clay Whites of 5 eggs, beaten very stiff. Add ^ pint granulated sugar and beat well. Stir in ^ teaspoon vanilla; lastly, add 1 dozen prunes, after being cooked and strained. Put in a baking-dish and set in a pan of warm water and cook 20 or 30 minutes. PRUNE PUDDING (No. 2) Miss Virginia Croxton 1 pound prunes, f pound sugar, 6 eggs. Stew, seed, and chop the prunes very fine. Beat the whites of the eggs ; add the sugar, and stir in the prunes, and bake in a buttered dish for 20 minutes. Make a custard of the yolks of the eggs and 1 quart of milk. Sweeten and flavor to suit the taste. Serve the pudding in the baking-dish, and after serving in small plates, use the custard as a sauce. RICE PUDDING (No. 1) •| cup of rice, ■| cup of sugar, Small piece of butter, 1 quart of sweet milk. Bake slowly 4 hours, and serve with cream. RICE PUDDING (No. 2) Mrs. A. Moore, Jr. 2 tablespoons of rice (raw), 2 quarts of milk, Sweetened to taste, ^ 1 handful of seedless raisins. Mix and pour into buttered baking-dish. Grate nutmeg on top and bake slowly until well done. When cold the pudding should be of consistency of baked custard. Serve with cream. SCOTCH PUDDING Mrs. Henry C. Buckner 12 small sponge cakes, grated, 5 eggs, 1 teacup of currants, 1 teacup of raisins, cut fine, 1 teacup of sugar, 1 tablespoon of butter, 3 tablespoons of marmalade, 1 teacup of cream. Cook 15 or 20 minutes. When pudding is nearly done, stick it with a knife in several places, and pour over it a glass of wine. To be served with or without sauce. SNOW PUDDING Mrs. Ellet Cabell Dissolve ^ box of gelatine in 2 cups of warm water. When cold, add \ cup of sugar and grated peel and juice of 2 lemons. When it begins to harden, add whites of 5 eggs, well beaten. Beat thoroughly and turn into a mould. When cold, serve with a custard made of yolks of the eggs, 2 cups of milk, sugar, and flavoring to taste. STEAMED WHITE PUDDING 1 pound of flour,