Choice recipes

Put some slices of bread in the oven and dry until they are very crisp, making about a bowl of crumbs. Add to these crumbs an equal quantity of stewed peaches, two or three eggs, one pint of milk, one-half cup sugar and bake about twenty minutes, browning a little. It should not be milky. Eat either hot or cold with a sauce made of sugar and lemon juice. STEAMED PUDDING— Mrs. Meacham One cupful of suet chopped fine, one cupful molasses, one cupful currants washed and dried, one cupful sour milk, one teaspoon soda, a little salt and flour. Mix well, using flour enough to make a stiff dough. Pour into a mold and steam three hours. BANANA CREAM— Mrs. Bryant Five ripe bananas, remove skin and pound the fruit with five ounces white sugar. Whip one-half pint cream to stiff froth and add mashed fruit and one-half glass sherry wine and juice of one lemon. Mix well together and add one-half ounce of dissolved gelatine. Set in a mold to cool and harden. Serve with cream. SUET PUDDING-Mrs. J. H, Faught One half cup suet (chopped), one cup raisins, two-thirds cup molasses, one and one-half cups sweet milk, two cups flour, one heaping teaspoon soda. Steam two hours. One-half cup butter, one cup sugar, one cup cream, one-half nutmeg, three eggs well beaten. Cream, butter and sugar well together, then add other ingredients. SNOW PUDDING— Mrs. Dwindle Soak one-half box of Cox's gelatine in one-half pint of cold water, set it on back of stove until dissolved. Add one-half pint of boiling water and just before it hardens beat well with the whites of three eggs, one cup sugar, and a little lemon juice. Put this in a mold. When served pour over it a custard made of one pint of milk, yolks of three eggs, two-thirds cup of sugar and one teaspoon vanilla. FAVORITE PUDDING-Mrs. Sutherland Beat two eggs light, add one cup milk, one cup breadcrumbs, one cup finely chopped sour apples, one cup currants, one cup sugar. Bake brown and serve with sauce. STRAWBERRY SPONGE— Mrs. Bryant One quart strawberries, one-half package of gelatine, one and one-half cups of water, one cup sugar, juice of one lemon, whites of four eggs. Soak the gelatine two hours in one-half cup of the water. Mash strawberries and add half the sugar to them. Boil remainder of sugar and the cupful of water gently for twenty minutes. Rub strawberries through a sieve. Add gelatine to the boiling syrup and take from fire immediately, then add strawberries. Place in pan of cold water and beat five minutes. Add the well beaten whites of eggs and beat until thickens a little. Pour in mold and set away to thicken. Serve with cream. RICE PUDDING— Mrs, Dwindle One cup rice (uncooked), one cup of sugar, nine cups milk, butter size of walnut, salt and nutmeg, raisins if desired. Bake one and three-quarters or two hours. To be eaten cold. The oven should not be too hot, should cook slowly and stirring it several times in the first hour is well. Everything is in the baking. SPONGE PUDDING—Mrs. House One teacup flour, one-half teacup sugar, one pint sweet milk. Boil all together till thick, then add three-quarters cup of butter. Beat to a froth, and separately, the whites and yolks of eight eggs. Stir well together and bake in a pudding dish set in a pan of water nearly an hour.