Buckeye cookery

Kiss Pudding. , Boil one quart sweet milk in custard-kettle, stir into it four heap- He ing table-spoons sugar and four table-spoons corn starch, dissolved ox 8 a little cold water or milk, and added to the well-beaten and es strained yolks of four eggs. Have the whites of eggs beaten to a stiff froth with tea-cup pulverized sugar and one tea-spoon essence of vanilla, spread on top of pudding, set in a quick oven, and brown; take out, sprinkle with grated cocoa-nut, set dish away in a cool ~ MA f ~ aed \ / ; ea Picky R Peta VT clk A § Den Dake Vanes fe ire ey ; ay aay: } 4 We iheessts dey Hye Bae Sy Lee, Whee Lee i a Beat ing ee ie ame ee Pam Wie Maan ts Pod) CWS, TTT LA AT he Divi Peter id Nae ety oe Be ae ea re ¥ MAAR EAY ih, a as a Ayala: hs ret ¥ place; serve cold after three or four hours. The sweet liquor which settles to the bottom in cooling, serves asa sauce.—Mrs. W E. Baxter. ; Lemon Pudding. “Stir into yolks of six eggs one cup sugar, half a cup water, and the grated yellow rind and Juice of two lemons; soften in warm water six crackers or some slices of cake, lay in bottom of a bakingdish, pour custard over them, bake till firm; beat whites of eggs to a froth, add six table-spoons sugar, and beat well; when custard is. done, pour frosting over it, return to the oven and brown. Eat either warm or cold.—Mrs. Walter Mitchell, Gallipolis. Delicious Lemon Pudding. The juice and grated rind of one lemon, cup sugar, yolks of two ne eggs, three well rounded table-spoons flour, a pinch of salt, one pint rich milk ; mix the flour and part of the milk to a smooth paste, add the juice and rind of lemon, the cup of sugar, yolks well-beaten, the rest of the milk (after having rinsed out the egg with it), line ‘plate with puff-paste one-fourth inch thick, pour in custard, bake in a quick oven until done. Beat whites to a stiff froth, add two table-spoons sugar, spread over the top, return to oven and brown. Serve with very cold cream; or, for a very nice dish, add whipped cream. ‘This is a rich and not an expensive pudding. The recipe makes sufficient for six.—Mrs. Col. Woods, Greensburg, Pa. March Pudding. ‘ One cup dried apples, cup molasses, one and one-fourths cup flour, fourth cup butter, one egg, one tea-spoon each of soda and cinnamon, half tea-spoon cloves; wash and soak apples over night, cut . fine and mix with water in which they were soaked, add molasses and spice; mix egg, butter and flour together; stir soda with apples and molasses; add and bake immediately; serve hot with sauce made of half cup butter and one cup sugar, beaten smooth and flavored with rum, lemon or vanilla.— Miss Lizzie March. | ns Mixture Pudding. Take sweet milk, or half water and milk, a pinch of salt, i boil, stir in wheat flour, as in making corn-meal mush, until same thick- ness as mush: remove from fire, and serve at once with sweetened 234 PUDDINGS AND SAUCES. — Sakae cream flavored with nutmeg. Some think it improved by adding blackberries, raspberries or cherries, either canned or fresh, Ova before taking from stove.—— Molasses Pudding. Three cups of flour, one each of molasses, ‘melted butter and hot water; one tea-spoon soda; steam three hours; serve with a sauce of butter and sugar worked to a cream, with hot water added to make it the proper consistency, and flavored with vanilla. Some ‘add a tea-cup raisins.—Mrs. Jenks, Bellefontaine. ONE-TWO-THREE-FOUR PUDDING. One cup butter, two of sugar, three of flour, four eggs (beaten separately), one cup sweet milk, and two tea-spoons baking-powder; flavor with nutmeg, and bake in pudding or cake mold; leave in mold till next day, when steam for three-quarters of an hour over a kettle of boiling water and serve with hot sauce.—Mrs. C. A. Malin.