Choice recipes

Rub to a cream one cup powdered sugar and one-half cup butter. Add by teaspoonful, one-half cup sherry, and set in a dish of hot water to dissolve. STRAWBERRY PUDDING— Mrs. Bryant Make a custard of one quart milk, one cup sugar and yolks of four eggs; flavor with vanilla. Slice one stale plain cake and cover, the bottom of a dish with it. Moisten with custard ; over this put a layer of preserved strawberries, then another layer of cake, then custard, then strawberries. Repeat until your dish is full. Make a meringue of the whites of two eggs, and color with some of the strawberry juice. Spread on top and serve with cream. POOR MAN'S PUDDING— Mrs. Dwinelle Four cups flour, one cup milk, one cup chopped suet, one cup New Orleans molasses, one cup raisins, one-half teaspoon of soda dissolved in a little water. Citron and currants if you wish, and salt. Boil three hours in tin with stem through center and tie cover on tight. To be eaten wdth hot sauce. STEAMED APPLE ROLL— Miss Annie Laughlin One cup suet, beef or butter, two cups flour, later add flour to make dough right consistency, two teaspoons baking powder, pinch of salt, one cup sweet milk. Mix up soft dough and roll to about one inch thick; spread on this two cups hashed apples. Spread over apple, plum or cherry preserves. Jelly and raisins take place of preserves. Roll up and put in buttered mold and steam three hours.. Butter, sugar, little flour heated together ; pour on boiling water; add a little vinegar and nutmeg. PRUNE PUDDING-Mrs. Eldredge Soak forty prunes in cold water over night. When well swollen, pour ofi" the water and cover with boiling water ; let boil for twenty or thirty minutes. When soft, pour off water and rub prunes through a sieve. Put three tablespoons of sugar in this and then add the well-beaten whites of six eggs. Mix well and bake about thirty minutes in a moderate oven. Serve with cream. TROY PUDDING— Miss Annie Laughlin One cup raisins, one cup chopped suet, one cup molasses, one cup sweet milk, three and one-half cups flour, one teaspoon soda, cinnamon, nutmeg. Boil in pudding dish three hours. Serve with either brandy or hard sauce. TAPIOCA CREAM— Mrs. Eldredge Two tablespoons tapioca soaked in one cup of water about an hour. One pint milk in double boiler, when hot pour in the tapioca and let cook for one hour. Pinch of salt, yolks of two eggs, into which beat one cup sugar. Then mix well with a little cold milk and pour into the hot milk, stirring a few minutes. Beat up the whites of the eggs and stir into the mixture after removing it from the fire. Add one teaspoon vanilla and set away to cool. INDIAN AND APPLE PUDDING— Mrs. Wilkinson One-half cupful Indian meal, one-half cup molasses, one quart milk, one teaspoon salt, one and one-half tablespoons butter, one pint pared and quartered apples, one-quarter teaspoon ginger, onequarter teaspoon grated nutmeg. Put the milk on in double boiler. when it boils, pour gradually on the meal; return to boiler and cook half an hour, stirring often. Add molasses, butter, seasoning and apples; butter pudding dish, pour in mixture and bake slowly three hours.