The Common sense recipe book

One pint of fine bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs beaten, grated rind of one lemon, butter the size of an egg. Bake until done. Whip the whites of the eggs stiff, and beat in a cup full of sugar in which has been stirred the juice of the lemon. Spread on the pudding a layer of “White Moss” cocoanut. Pour the whites of the eggs over this and replace in the oven until slightly browned. PRUNE PUDDING. One pound stewed prunes, whites of four eggs, one cup sugar. After the prunes are stewed, drain off the juice, remove the stones, and chop. Beat the eggs very stiff, add the sugar gradu- "ow Ea Baking Powter. Renae, King & Patterson R.K.& & 652 Bee Street make Hair Mattresses upon honor. Depend upon getting what ycu Furniture order. ally, beating all the time, then stir in the chopped prunes. Bake twenty minutes. Serve cold with whipped cream flavored with wine. POOR MAN'S PUDDING. One cup of sweet or sour milk, one cup of molasses, one-half cup of butter, one pound of raisins, two eggs, one teaspoonful of soda, a little nutmeg and cinnamon, flour sufficient to make as thick as cake. Boil four hours without stopping in a floured bag or mould, allowing room to swell. To be eaten with sauce. DELICIOUS PEACH PUDDING: Fill a pudding dish with whole peeled peaches, and pour over them two cups of water. Cover closely, and bake until peaches are tender, then drain off the juice from the peaches, and let it stand until cool. Add to the juice one pint sweet milk, four well beaten eggs, a small cup flour with one teaspoonful Eagle Baking Powder mixed in it, one cup sugar, one tablespoonful melted butter and a little salt. Beat well three or four minutes, and pour over peaches in dish. Bake until a rich brown, and serve with cream. PEACH COBBLER. Stir sliced peaches into a batter made of one-half cup sugar; three tablespoonfuls melted butter, one beaten egg, one cup milk, one pint flour, and one and one-half teaspoonfuls Eagle Baking Powder. Bake in a loaf, and serve with hard sauce. [illustration: Entrée Dishes, Ramikins, Soufflé Dishes, French Fire Game Pie Dishes. Egg Poachers, Fish Entrée Bakers, French Filter Coffee Pots. Proo a China 10 per cent discount on mentioning this book. A. T. WILEY & CO. 1803 Notre Dame St. and 2341 St. Catherine St.] Ladies Say Baby’s Own Soap Is unsurpassed... for the Complexion. PLAIN JUNKET. Put into a cup one tablespoonful of cold water, drop in one of Chr. Hansen’s Junket tablets; crush with a spoon to dissolve quickly. Dissolve four tablespoonfuls of sugar in one quart of pure sweet milk, heat carefully until just lukewarm; remove at once from the fire, or you may overheat and spoil the junket. Flavor with vanilla or any of Chr. Hansen’s pure food flavors, one teaspoonful to a quart is usually sufficient. Stir in quickly the dissolved tablet and pour immediately into junket glasses or other serving dishes. Let stand undisturbed in a warm room until “set” firm like jelly, then stand in a cool place until ready to serve. Moving or stirring junket while jellying spoils it. Using more than one tablet to a quart of milk makes the junket tough. For a pint of milk use one-half tablet. The tablet must not be dissolved in warm or hot water, but in cold water. Water formed around the junket indicates that milk was diluted. Milk or cream that has been boiled, sterilized, condensed, or evaporated, cannot be used. Junket is easily and quickly made, but directions must be strictly followed to insure success. INDIAN PUDDING. (By Mrs. Kirtland.)