The Institute cook book

Soak the bread crumbs in the milk for half an hour; add the sugar, the beaten yolks, the lemon and the butter melted. PUDDINGS AND DESSERTS Family of fou? Bake in a buttered pudding dish about three-quarters of an hour or until the pudding shrinks away from the sides of the dish; spread with marmalade or preserves; cover with a meringue made from the whites of eggs and four extra tablespoons of granulated sugar; brown quickly in the oven and set aside to cool. Serve with cream. RAISIN PUFF V2 cup butter 1 cup sweet milk 1 cup sugar 2 cups flour 2 eggs 2 teaspoons baking powder 1 cup seeded raisins Cream the butter and sugar; add the well-beaten eggs. Sift together the flour and baking powder; add alternately with the milk. Then add the raisins, finely chopped. Put into small greased cups and steam one half hour. Serve with lemon or vanilla sauce. ENGLISH PLUM PUDDING 1/2 pound raisins Vi orange peel, minced 1/2 pound chopped suet 1/2 cup flour 3 cups bread crumbs 1/2 pound currants 1/2 cup brown sugar 1/2 nutmeg, grated Grated rind of 1/2 lemon 2 eggs 1/2 cup milk Mix the dry ingredients thoroughly. Beat the eggs; add them to the milk and pour over the dry mixture. Mix thoroughly; pack in greased tins, leaving space of one inch at the top of each. Tie on the lids and boil for ten hours. Keep in a cool place until needed. Serve with hard sauce. NEWMARKET PUDDING 1 pint milk 1/2 nutmeg, grated Bread crumbs 1 teaspoon cinnamon 2 eggs Vi teaspoon cloves 1 cup currants 1 tablespoon butter 1 cup raisins V4 teaspoon salt Thicken the milk with the bread crumbs; add the beaten egg and other ingredients and bake for two hours. Serve with lemon or vanilla sauce. ^i"^Se''o'(°L°ur PUDDINGS AND DESSERTS Family of Four BROWN-BREAD PUDDING 1/2 pound grated brown bread 1/2 cup sugar 1/2 pound currants 1/2 teaspoon grated nutmeg 1/2 pound chopped suet 2 eggs 1 tablespoon cream Mix the Ingredients thoroughly and boil them in a buttered pudding mold or cloth for three hours. Serve with lemon sauce. PEACH PATTIES Hollow out little stale sponge cakes; brush with butter inside and out; place in each cavity two halves of peaches, pared and fitted together with a little orange marmalade or other preserve in the center. Sprinkle with sugar and chopped nuts; bake until the peaches are tender and serve with vanilla or fruit sauce. CANNED PEACH PUDDING 1 cup dry bread crumbs 1/2 cup sugar 1 pint boiling milk 4 eggs 2 tablespoons melted butter 2 cups canned peaches Soak the crumbs in the milk; add the butter, sugar, beaten eggs and mashed peaches. Pour into a buttered mold or tin can; cover closely and boil for two hours. Serve with lemon sauce. SUET PUDDING No. 1 1/2 cup chopped suet 1/2 cup molasses 3/4 cup seeded raisins 1/2 cup milk 1 1/2 cups flour 1/2 teaspoon soda Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Pour into a buttered mold or can; cover closely and boil three hours. Serve with hard or foamy sauce. SUET PUDDING No. 2 2 cups stale bread crumbs 1/2 teaspoon cloves 1/2 cup chopped suet 1 teaspoon cinnamon 1/2 cup molasses Pinch of salt 1 egg 1 cup milk 1 cup raisins 1/2 teaspoon soda