Burlington ladies cook book & 25 secrets of success

1 50 1 Doemland Str. 1 quart of milk, one half box of Cox's gelatine, 8 tablespoons of sugar, flavor with vanilia. Put the gelatine in the milk in a rice boiler, when boiling add the eggs, seperate, with 1 tablespoon of sugar. First add the yolks then the whites, do not let it boil or it will curdle, put 0:1 ice and eat with whipped cream. Miss H. Horning. 1 01 2 Pine Sti Fine Plum Pudding I cup of chopped suet, i cup of grated bread crumbs I " " " apples, I " " raisins, I " " currants. Vi " " brown sugar, X " " C sugar, pinch of salt .bf cup of citron, pinch of all Kind of spices, a piece of butter the size of a walnut, cliop this altogether very fine, then add j^ cup of molasses, % cup of water, 2 ergs, mix altogether with a little flour, then spread cut a thin cloth or flour sack, cover with a layerof flour, pnt the pudding en the cloth and tie very tight mabing a round ball, then put a saucer in the bottom of a cook po:, then put the ball of pudding on the saucer cover with boiling water, always Keeping the pudding covered with water, and boil constantly for 4 hours. Serve with wine cauce. Mrs Geo. vSameon. 509 S 3 d. Str. 1 6 Apple Fnclding Stir 2 tablespoonfuls of butter, and half cup of sugar to a cream, stir into this, the ^xlks of 4 eggs, well beaten, the juice and grated rind of one lemon, and ha:f a doz2n sound tart apples grated. Then stir in the beaten whites of eggs, season with cinnamon or nutmeg and bake. To be eaten cold with cream. Mrs M. D. Hirtzler. 1033 N. 10 th Str. Plain Chocolate Pudding Scald one quart of sweet milk, with j4- of ^ cupful of grated chocolate, when cool, add 3 yolks of 5 eggs I cup of sugar, flavor with vanilla. Bake >2 hour beat whites stiff, and add 4 tablespoonfuls of fine sugar, spread en tcp and brown in oven. Mrs M. D. Hirtzler. 1033 N 10 th Str Fruit Rice Pudding One large teacupful of rice, a little water to cook it partially dry line an earthen basin with part of it, fill nearly .full with pared, cored, and quartered apples, or any fruit you choose, cover with the balance of your rice, tie a cloth tightly over top, and steam one hour. To be eaten with sweet cream. Mrs M. D, Hirtzler. 1033 N. 10 th. Str. O range Pudding 17 S oranges cut up fine, i quart 01 sweet milk, 2 table - spoonful of cornstarch, 6 tablespoonful of sugar, pinch of salt, Yolks of 6 eggs. Maice the custard and stir ni the oranges after you taice it off of the stove. Make an icing of the whites of the eggs, i cup of sugar beat a long time until thick. Dish up custard, and put some of the icing on each dish. Miss Agnes Newquist. 540 8 th. Str. Black Pudding y.t cup ot molasses, i cup of warm water, i cup of raisins, 2 cups of flour, Yi teaspoon uf soda, i teaspoon of allspice, 2 teaspoons of cinnamon, steam 3 hours. Sauce; Yz cup of butter, i cup of sugar. Beat to a cream, and add the whites of 2 eggs, well beaten, and flavor.