Capital city recipes

Chop apples fine; place a layer in a buttered pudding-dish, then a layer of sugar, then a layer of bread crumbs, alternating so to the top of the dish ; season on top with nutmeg; add melted butter to the milk, pour over the pudding and bake ; when done put on a meringue of egg and sugar. or floating island custard. Potato, . Butter, Sugar, Eggs, Lemon, Nutmeg, Mace, Boil potatoes and rub through ee POTATO PUDDING. a colander ; Serve with hard sauce MRS. H. B. BATTLE. 1 pound. ¥% pound. 2 cupfuls. 5 1 1 teaspoonful. 1 teaspoonful. cream butter and sugar ; beat eggs separately, and add juice of lemon while hot ; Mrs. R. T. GRay. add whites last. Raisins, Apples, Sugar, Butter, . Cinnamon, Nutmeg, 2 wine-glassfu oe PLAIN MINCK-MEAT. Is of Brandy or 3 of Wi Seed raisins and cut fine ; chop apples fine. _ the butter and pour in. 1 pound. 1 pound. 1 pound, % pound. 1 tablespoonful. 1 tablespoonful. ne. In mixing melt Mrs. MuMFoRD McGEHERE. CITRON PUDDING. Exactly the same as Cheese Cake, with thin slices of citron stuck in after the batter is put in the puff paste. Mrs. HENRY MORDKCAI. 52 PUDDINGS, PIES AND SAUCES. BLIGHT HOUSE PLUM PUDDING. Grated Bread, : : ‘ 4 1 pound. Brown Sugar, : : : : 1 pound. Raisins, : : : : ‘ 1% pounds. Currants, ; ; : : 5 1% pounds. Citron, . ; ‘ ‘ ; : 1 pound. Egys, : : : LO Lemon, , ; . % iy Nutmeg, j ; , ; ‘ Leak Brandy, . : : : I 1 wine-glassful. Wine, 1 wine-glassful. 1 pound chopped Suet or % pound Butter. Grease the inside of pudding-cloth well; tie the pudding as tight zs possible, leaving positively no room to swell; boil five hours (this is very important). When you dish the pudding, just as you are about to take it into the dining room, poura ~ glass of brandy over it and set it on fire. Mrs. MUMFORD MCGEHEE. PUFF PASTE. Flour, . ; : “ 4 ; 1 quart. Butter . ; ‘ : A ahs 1 pound. Cold Water. Sift the flour twice; leave out a little for rolling the pastry ; — make up the remainder with cold water into a stiff paste ; knead it well and roll it out several times ; wash the salt from the but- — ter, divide it into four parts, put one of them on the pastry in — little bits, fold it up and roll it until the butter is well mixed; — then put another portion of butter and roll it in the same man- ~ ner. Do this till ail the butter is mixed with the pastry. Touch — very lightly. Mrs. HENRY MORDECAI. Se mm COCOANUT PUDDING. Cocoanut (grated), : : A 1 pound. Sugar, . : ‘ , 3 : 1 pound. Butter, . ; i : : : Y2 pound, Cream, . ; : : s : 1 pint. Eggs (whites) i ; : 5 8 Cream the butter well; ents ; bake in rich puff paste in a slow oven. Mrs. HENRY MORDECAI. Oe ee ee ee ee ee ee ee ; beat whites stiff; add other ingredi- ~ PUDDINGS, PIES AND SAUCES. 53 CHEESE CAKE PUDDING. Sugar, . ; : : : ¥% pound. Butter, . : é : % pound. Eggs (yolks), : 8 Lemon, : , : ib 1 Cream butter well ; beat eggs and sugar well ; mix in the but- ter and the juice of the lemon; put the batter in a rich puff paste and bake in a slow oven. If desired a meringue can be put on the Cheese Cake. Both these puddings should be made at the same time, so as not to waste the eggs. Mrs. HENRY MORDECAI. LEMON PUDDING. Eggs (yolks), : ; al LG Sugar, . ; : . 16 tablespoonfuls. Melted Butter, ; . . 16 tablespoonfuls. Lemons, ; : : ; 4 Crackers, { i : 4 Beat the eggs very light - add the sugar and butter and the grated rind of 4 lemons and juice of 3, with crackers finely _ powdered. Stir these well together, put a light puff paste in the dish, pour the batter in it and bake in a moderate oven. A meringue must be out on this pudding. Mrs. HENRY MORDECAI. BOILED COCOANDUT PUDDING. Butter, . : : : : 1 cupful. Sugar, . : ; . 2 cupfuls. Flour, . : : 3 cupfuls. Eggs (well beaten), t ‘ 4