Carolina cookery from Quaker kitchens

English sauce to serve with the pudding is made as follows: Stir a very little flour with cold water, and add to boiling water, according to quantity needed, thoroughly cook, and strain, then make rich with brown sugar, spices and butter. —Mrs. T. A. Sykes. PLUM PUDDING 1 cup suet, chopped fine 1 cup milk and salt or 1 cup 2 tsp. cream of tartar butter 1 tsp. soda % tsp. each cloves, cin- 2 cups flour namon and nutmeg 2 cups raisins Steam 3 hours in well greased tins, filling about 2-3 full. This is right size to steam in a 5 Ib. lard pail. Ancestral rule in family of Mrs. J. E. Paige. SECT et SWEET POTATO PUDDING 1 pt. sweet potato, grated 4 eggs 1 pt. whole milk 1 tbs. sugar % tsp. cinnamon Bake slowly one hour. RICE PUDDING 2 qts. milk % tsp. nutmeg or 1 tsp. 4% cup raw rice vanilla % cup sugar or more % cup chopped raisins, if desired Cook in slow oven and when a light brown crust forms stir down each time until the pudding is done.{ Cook about two hours). —Mrs. Anna Tomlinson. RICE PUDDING 2 cups boiled rice 1 cup of milk 1 cup raisins Salt 2 yolks of eggs Sugar to taste Mix all together, adding a little butter and cook slowly. Beat egg whites and put over this. Set back in oven and brown slowly. —Mrs. L. L. Farlow. Half gallon persimmons capped, mashed and thinned in 1 1-2 pints water. Strain through cloth or strainer. Add to the batter: 3 eups sifted flour 3 eggs, well beaten 1% cups sugar 2 cups sweet milk 1 grated sweet potato, % tsp. soda size of pint cup 1 level tsp. salt 1 tbs. melted butter Flavor with vanilla and nutmeg. Bake in slow oven until brown and set. Cut in squares and serve with whip- ped cream and nuts. —Mrs. S. Halstead Tomlinson. % gal. persimmons, mash- 2 cups. brown sugar ed and strained 1 tsp. soda 1% pts. sweet milk 1 tsp. ginger 8 heaping cups sifted 1 tsp. cinnamon flour Pinch salt Bake in slow oven until rich brown and firm. —Mrs. A. S. Parker. % gal. persimmons 4 or 5 eggs 1 qt. sweet milk 1 cup buttermilk 1 pt. brown sugar 1 large sweet potato, 1 cup butter grated % cup corn meal 1 tsp. lemon juice 1% pts. flour 2 tsp. cinnamon 2 tsp. soda Mash persimmons and strain into milk. Mix remaining ingredients with this and bake one hour in moderate oven. —Mrs. J S. Worth. % gal. persimmons 1% tsp. cinnamon 1 pt. milk 1 tsp. ginger 1% cups bread crumbs 1 tsp. vanilla 1 cup grated sweet potato 2 tsp. baking powder ¥% cup butter 1 tsp. soda 1% cups sugar 1 tsp. salt 3 eggs 8 cups flour Wash persimmons thoroughly and mash through a colander. Add milk, grated sweet potato, bread crumbs, sugar and eggs beaten until light, then flavoring. Add dry ingredients sifted together and butter. Bake two hours in a moderate oven. —Mrs. L. L. Farlow. % gallon good ripe per- 2 teacups of sugar simmons Butter size of egg % gal. sweet milk 1 level tsp. of soda 1 large sweet potato 1 level tsp. salt 2 eggs Flour Mix persimmons and milk together and run through colander. Add potato grated, eggs well beaten, sugar, butter, soda, salt and flour to make a batter not quite as thick as cake batter. Pour in a well greased biscuit pan. Bake one hour in moderately hot oven, or until it has brown crust on top and the juice in it boils up clear like water around the edges of pan. —Mrs. A. M. Briggs. Then thanks for thy present! none sweeter or better E’er smoked from an oven or circled a platter.