Capital city recipes

Raw Rice, . : : : : ¥% cupful. Water, . : ; : are? 1% cupfuls. Milk, . ; ; : ‘ A 2 cupfuls. Eggs, f ; 4 Sugar, . ; 1% cupfuls. Pinch of Salt. Vanilla, : : ; : 2 ¥% teaspoonful. Boil the rice in the water and when nearly done add the milk and cook until the rice is soft; add the yolks beaten with 1 cup of sugar ; add salt and vanilla; take from the fire and stir in the beaten whites of 2 eggs; make a meringue of the remaining whites and % cupful of sugar spread over the top and set in the oven to brown. Mrs. B. R. Lacy. PUDDINGS, PIES AND SAUCES . 49 QUICK-BAKED PUDDING. Eggs, . ; : ; , i 9 Flour, . : : , 5 tablespoonfuls. Sugar, . : 3 5 tablespoonfuls. Milk. . ; é : : : 1 quart. Beat the eggs separately; put in sugar and flour; boil the milk and pour over the batter; bake fifteen minutes. Serve with sauce. Mrs. N. B. CRow. ee LEMON PUDDING. Eggs, ; 6 Lemons, : f : : 2, (3 if small). Batter, '. : : ; ‘ ; 1 cupful. Sugar, . ‘ : : 2 cupfuls. Meal, _. ; : ; ¥% cupful. Cream butter and sugar and lemons, beat eggs separately and add lastly the sified meal. This is especially nice. Mrs. B.S. SKINNER. ee AN EXCELLENT PUDDING, Sugar, . : ' ; , 1 cupful. ) Butter, . : : ; : ¥% cupful. Eggs, . : : ; : : 3 Milk, °. ; 1 cupful. Flour, . y : : : 3 cupfuls. Baking Powder, . ; > : 2 teaspoonfuls. Cream butter and sugar; add the well beaten eggs, then the milk ; sift baking powder with the flour and add last. Steam or bake and serve with sauce. Mrs. MERRIMON. SPONGE PUDDING. pPiour,.?. : ‘ : P : yy pound. Butter, . . : : : ; % pound. Sugar, . 5 : ‘ : : YY pound. Milk, . ; ' ‘ : 1 quart. Eggs, 8 Put the milk in a pan and ret in boiling water ; mix flour in a bart of cold milk and stir in the hot milk; stir briskly till booked ; take from fire and add sugar, butter and yolks of eggs well beaten); last of all add the whites (beaten stiff). Bake 20 Ininutes in a buttered dish, set in boiling water. ; MrRs. T. S. KENAN. oO PUDDINGS, PIES AND SAUCES. MOLASSES PUDDING. Eggs, . : : ; : : 3 Sagat. ; : ; ; : 1 cupful. Molasses, ‘ : ! 1 cupful. . Butter and Lard, . : : 1 cupful. Flour, . ; ; ' : 3 cupfuls, Sweet Milk, . : : ; 1 cupful. Soda, 2 teaspoonfuls. Ginger and Cinnamon. Dissolve soda in a little hot water and add last. Serve with whipped cream flavored with vanilla. Mrs. T. S. KENAN. QUEEN OF PUDDINGS. Sweet Milk, . : : : : 1 quart. Stale Bread Crumbs, . ; : 1 pint. Sugar, . , 1 cupful. Juice and Grated Rind of 1 Lemon. Eggs (yolks), _ : , Lump of Butter size of an egg. ° Scald the milk and pour it over the bread crumbs ; stir in the - beaten eggs and sugar, lemon and butter; bake in a dish until well set, but not watery ; when done let cook and spread over it a layer of cherry preserves or other acid sweet-meats ; beat the whites to a stiff froth with 4 tablespoonfuls powdered sugar, spread over the pudding and brown. This does not require sauce. ane ecie OXFORD PUDDING. Milk, . : ; : : ; 1 quart. Bread Crumbs, . ; { A 1 pint. Eggs, . s : ; ; ‘ 3 or 4, i Butter, . t } ; 1 tablespoonful. — Sugar, . : ‘ : t : 1 cupful. } Currants or Raisins, . . leupful. ) Baking Powder, . . « 1teaspoonful. — i} Soak the bread crumbs in milk or pour the hot milk over them ; heat the butter in the dish in which it is to be baked ; beat eggs and sugar well togeth«r; stir that and the fruit into’ the soaked crumbs ; add the baking powder dissolved in a little milk or water; pour into the buttered dish and bake in a hot oven. Serve hot with sauce. MRS. BAUMANN. ‘h | (4 i, 0 PUDDINGS, PIES AND SAUCES. 51 Apples, Sugar, Butter, . Milk, Nutmeg, Bread Crumbs. BROWN BETTY. 6 1 cupful. 1 tablespoonful. 1 cupful. 1