The Common sense recipe book

One and three-quarters pounds of raisins, one and three-quar- ters pounds of currants, one and three-quarters pounds of Sul- tana raisins, one and three-quarters pounds of suet, one pound of candied peel, three-quarters of a pound of bread crumbs, one and one-half pounds oi flour, three-quarters of a pound OL wsueat, “seven Merges, one nutmeg, “one-half battle ‘ot brandy. Spliiikice pas vite: Moura berore . mixingw .eyery— thing up, so as to make it less sticky, then mix well together with the hands first. Boil in small puddings, about eight hours, or six hours at first, and then two the day of serving. Put the pudding in a bowl, cover top with paper, and tie the whole in a cloth. If the pudding is to be boiled twice, do not remove the cloth, but tighten the second day of boiling. PIGoPUDDING One-half pound figs, one-half pound bread crumbs, six ounces moist sugar, six ounces beef suet, two eggs, a little nutmeg and a cup of milk. Figs and suet to be chopped very fine; mix all well, and steam in a mould or steamer three hours. COCOANUT PUDDING. One pint milk, with the yolks of two eggs well beaten, two tablespoonfuls ‘““White Moss” cocoanut, half teacup of rolled cracker crumbs, and flavoring to fancy. Bake half an hour, then spread over it a frosting made by beating the white of two eggs and a teacupful of sugar; put in the oven to brown. SFT MEA ATES LSAT LR rowers FAO Baking POWOer 160 REVEREND A. W. WILLIAMSON has purchased a new 3 pedalled MORRIS UPRIGHT PiANO « FROM ..ee W.H, Leach, 49 Metcalfe St. seanifully rintsnea FROZEN, PUDDING A frozen pudding that will melt in your mouth without cooking; First, put to soak over night an individual oatmeal dish of seedless raisins, candied cherries and grated pineapple, or any fruit or nuts you may choose, with Jamaica rum or brandy to cover same. For the cream mix one quart of rich cream, one pint of milk and one and one-half coffee cups of granulated sugar until all the sugar is dissolved, then add five eggs well beaten. Put into can, and when almost frozen add the fruit and three tablespoons of brandy and two tablespoons of Jamaica tumyothen freeze, again, "and pack Samevas.icereteam | gectme stand an hour or two before serving, and it is much better. The liquor may be omitted and a flavor of vanilla used instead, if one prefers. APE LECTAPIOCATEUDDING: Soak’a cup of tapioca in water three or four hours. Pare and core eight or ten apples, fill the holes with sugar and stick a clove or two in each apple. Pour the tapioca over them as they are placed in the pudding dish, and bake till the apples are tho- roughly done. Be careful not to have the tapioca too thick. Eat with milk or cream. Excellent for the sick. BOSTON PUDDING One cup sugar, two-thirds cup butter or one-quarter pound suet minced, one cup sweet milk, three cups flour, two teaspoonfuls Eagle Baking Powder, two _ tablespoontuls molasses, one cup seeded raisins, a little salt. Boil four hours. One pint of milk can be used instead of one cup, with bread crumbs soaked in it, and only one cup flour. Serve with rich liquid sauce. is the bi and best 5c Bar, VICTOR SOAP Seta ty ae ‘4 at eis Da hee oh than the majority of them. 161 See recipe for making COCOANUT PUFFS, use the fine part of White Moss Cocoanut and you have a dainty confection. DUTCH APPiFE PUDDING One pint flour, one and one-half teaspoonfuls Eagle Baking Powder, one-half teaspoonful © salt. Rub one- quarter cup butter into the flour, beat one egg light, add to it three-quarters cup cold water, and stir into the flour. Spread in well buttered shallow pans. Pare, core and quarter four or five sour apples, place them on the dough, and sprinkle over them two tablespoonfuls sugar. Bake twenty or thirty minutes. Serve at once with lemon sauce. BAKED APPEESDUMPIEDN GS.