Council cook book

Boil one cup sugar and two cups water, and pour it over Greening apples that have been pared and cored. Cover closely and cook till tender. Remove apples and add to the sauce the grated rind of one lemon, little cinnamon, handful of raisins. Boil until thick, then add sherry, and when cool pour over the apples. Before serving, put whipped cream on each apple and a candied cherry in the center. Apple Pudding. Cream the yolks of five eggs with one cup powdered sugar. Add to it ten lady fingers, five large green apples, grated, juice of one-half lemon and rind, almond flavoring. Bake in a spring form one hour. When cold, spread with strawberry jam and whipped cream or white of egg meringue. Cocoanut Pudding. One grated cocoanut, six eggs, six apples, grated rind one lemon, juice one orange, one cup sugar. Beat the eggs light, gradually add the other ingredients, stir thoroughly, and bake in a moderate oven one-half hour. Eat cold. Huckleberry Pudding. Sprinkle four tablespoons flour over one and onehalf pints huckleberries and set aside for half an hour. Soak one pint crumbed bread in one quart milk; add Brewed in Olympia, Wn., ULILVIlIA DIjIjIV unsurpassed for quality,!. for sale at all good grocers "ITS THE WATER" -demand it. three tablespoons sugar, pinch of salt, and the huckleberries. Put all into a greased pudding dish with flakes of butter on top. Bake forty-five minutes. Serve with hard sauce. Pear Kugel. Cream one cup rendered fat with one cup sugar; add one loaf bread, previously soaked ,and pressed dry, a little salt, one-fourth cup flour. Grease pudding dish and put in alternate layers of mixture and pears, that have been boiled with water, sugar, and claret. Bake slowly three hours. Suet Pudding With Pears. Half a loaf of white bread, soak the white part and grate the crust; one cup finely chopped suet, one cup flour, one egg, one-half cup sugar, salt and spices to taste, half teaspoon yeast powder. Make this into a dumpling, put it on a tiny plate in a large kettle. Lay prunes and pears around, about a pound of each, one cup of sugar, couple of pieces stick cinnamon, dash of claret, and water to almost cover; then cover tightly and boil four or five hours. Plum Pudding. One cup bread crumbs, one pint scalded milk put on bread overnight, one cup brown sugar, one cup suet chopped fine, one cup seeded raisins, one cup currants, one-half cup citron, one tablespoon butter, one tablespoon sherry, one tablespoon brandy, one GOLDEN GATE COMPRESSED YEAST- Lvbt Bread Rolb Raiud Cdut, Etc Fresh Daily. All Grocers. Save Labels for Premiums. teaspoon nutmeg, one small teaspoon cloves, one-half teaspoon cinnamon, four eggs well beaten, and lastlyone level teaspoon soda, dissolved in hot milk. Put in greased pudding mold; boil lightly at least six hours. Serve with hard sauce. Plum Pudding. One cup raisins, one cup currants, one-half pound chopped citron, and one-fourth pound grated almonds; pour over all one wine glass of brandy. Let all stand overnight. Mix well one cup chopped suet, one pound bread crumbs, one cup brown sugar, two apples finely chopped, pinch of salt, four eggs well beaten, and one tablespoon mixed spices. Then add the prepared fruit and nuts. Butter a mold, put mixture into it, and boil in a kettle of boiling water for five hours. Serve with brandy sauce. Thanksgiving Pudding. One cup of molasses, one cup chopped suet, one cup sweet milk, two and one-half cups of flour, one cup seeded raisins, one-fourth pound /of figs chopped, one pound of walnuts broken, one grated nutmeg, one teaspoon of soda. Mix well and steam two and onehalf hours. Sauce.