The Cook County cook book

STEAMED APPLE PUDDING.— Chop ½ lb. of beef suet fine and mix with 1 qt. of flour. Peel and core 4 good-sized apples, and chop fine; add 4 tablespoons of sugar, and mix thoroughly with flour and suet; add enough water to make it hold together; put in a pudding bag or steamer, and boil or steam 2 or 3 hrs. Serve hot with a plain pudding sauce, made with 1 cup milk, 1 teaspoon flour, and sweetened to taste. — Mrs, Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111. BETTY OR BABY IN THE BAG.— Make a biscuit dough and roll out in a sheet. Peel and quarter apples and lay across, sprinkle over raisins, cinnamon and sugar. Roll like a jelly-roll. Put into a bag and steam. Serve with a plain pudding sauce. Blueberries used instead of apples make a nice pudding. Any kind of berries or fruit may be used. — Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111. BLACKBERRY BREAD.— Stew berries, sweeten; pour hot over thin slices baker's bread, buttered, making alternate layers with fruit; last put a plate on top, and when cold set on ice. Serve with whipped cream. — ^Mrs. D. E. Gentry, Glencoe, 111. BLACKBERRY EMPRESS.— 2 cups milk, 1 egg, ⅛ cup of butter, 1 teaspoon baking powder, and flour to make a thin batter. Place layer in a pudding dish; cover with a qt. blackberries, well covered with sugar and few dabs of butter. Cover with the remaining batter. Bake 1 hr. Serve either hot or cold, with whipped cream, sweetened. — Mrs. C. A. Armstrong, Oaklawn, BLUEBERRY PUDDING.— 3 cups flour, 1 qt. blueberries, 1 teaspoon soda, beaten into 1 cup molasses, salt, steam 3 hrs. Sauce. — Beat 2 even tablespoons of butter and ½ cup of powdered sugar to a cream, add the well-beaten white of an egg, and 3 tablespoons of Sherry, or any kind of flavor. Beat the mixture perfectly smooth, set over a pan of boiling water, and serve hot. — Mrs. D. E. Gentry, Glencoe, 111. BREAD AND BUTTER PUDDING.— Cut bread into thin slices and spread with butter, lay in a deep dish, sprinkle with raisins, currants, and pour over it a mixture made of 2 beaten eggs, to which have been added 2 tablespoons of sugar, a pt. of milk; grate nutmeg over and bake in a slow oven.— Ivirs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111. BRIDE'S PUDDING.— Wheat flakes, ground wheat or toasted wheat, sugar and vanilla, chopped (blanched) almonds, chopped raisins, pine-nuts, dates anci citron. — Mrs. D. E. Remley, Willow Springs, 111. CAKE PUDDING.— Take 4 or 5 pieces of cake to a pt. of milk; soak up the cake in the milk; add 2 beaten eggs, 1 cup sugar, flavor with vanilla and bake until it thickens like a custard. Dry bread or crackers may be used instead of cake, — Mrs. Henry T. Lane, 305 S. 4th Avenue, Maywood, 111. CHESTNUTS WITH WHIPPED CREAM.— Boil the chestnuts, and when perfectly tender, press them through a colander in the center of a large chop plate. Dust then thickly with powdered sugar and heap around 1 pt. of cream (whipped to a stiff froth). The cream may be flavored with Sherry or vanilla. — Mrs. Chas. Kramer, Sutton, III.