The blue ribbon cook book

2 eggs. 1J pints stale sponge cake. Beat the eggs, sugar, and salt together; add the milk; sprinkle a pudding mold with cake crumbs, then a layer of fruit, then cake crumbs, and continue until all is used up. Pour on the custard and let it stand two hours, then steam one and a half hours. SAUCE FOR SAME. 1 cup of butter. \ cup of cream. 2 cups powdered sugar. Beat the butter to a cream, add the sugar gradually, and when very light, add the cream. Flavor to taste. Cook for a few minutes in a double boiler. RICE PUDDING. 4 tablespoonfuls of rice. Milk and cream. \ teaspoonful of salt. 4 tablespoonfuls sugar. 1 teaspoonful vanilla. " \ cup of stoned raisins. Into a pudding-dish holding a quart put the rice, which has been well washed and soaked. Fill the dish with milk and cream, and add the salt. Put into the oven to cook for about half an hour. Add the sugar, vanilla, and raisins, and return to the oven and cook slowly for two hours or more if necessary. If the milk boils down, lift the skin at the side and add a little more hot cream. To make the pudding creamy it must be cooked very slowly and plenty of cream used. Just before serving, spread thickly over the top fresh marshmallows. Put in the oven just long enough for the marshmallows to swell. Before sending to the table, garnish with candied cherries or red jelly. Served with whipped or plain cream. PINEAPPLE PUDDING. 2| cups of scalded cream. J cup of sugar. J cup of corn starch. $ can grated pineapple. } teaspoonful of salt. Whites of three eggs, beaten { cup of cold milk. stiff. Mix the corn starch, sugar, salt, and cold milk well, and add to the scalded cream in a double boiler, stirring constantly until it thickens. Cook from ten to fifteen minutes, add the eggs, then pineapple. Mold, congeal, and serve with whipped cream. BAVARIAN CREAM. J box of gelatine. J cup of boiling water. Sweeten and flavor to taste. 1 quart of whipped cream. Soak the gelatine in the boiling water, sweeten and flavor to taste; add one quart of stiff whipped cream; put in molds and set away to congeal, and serve with whipped cream. CHARLOTTE RUSSE. White of 1 egg. Sponge lady fingers. J box gelatine dissolved in J pint 1 cup powdered sugar. boiling water. 2 teaspoonfuls vanilla. Yelks of 3 eggs. Whip from 1 quart of cream. Beat the white of an egg slightly, put a thin coating around a glass bowl, and then line with sponge lady fingers. Dissolve the gelatine in boiling water. When thoroughly dissolved, stir in the sugar, add the vanilla and the beaten yelks of three eggs; stir in the whip from a quart of cream, and when it stiffens some, pour into the bowl lined with sponge cakes and garnish the top prettily with whipped cream. BAKED CARAMEL CUSTARD WITH SAUCE. Set a small saucepan, containing one half cup of sugar, over the fire and stir the sugar gently. As the sugar loses water by evaporation it assumes the appearance of flake tapioca, and as the cooking continues it changes color, becoming caramel. Care must be taken that the caramel does not burn or become too dark in color. Scald four cups of milk, and add the caramel to the milk very carefully, and as soon as the two are well blended, pour the mixture on to five eggs slightly beaten; then add one half teaspoonful of salt and one teaspoonful of vanilla. Strain at once into a buttered melon mold, set the mold in a pan of hot water and bake in a slow oven until the custard is firm. Serve with caramel sauce. SAUCE FOR SAME. Put one half cup of sugar into a saucepan over the fire and stir the sugar until it melts and becomes a light brown color. Add half a cup of boiling water, and allow the liquid to simmer ten minutes. STRAWBERRY SPONGE.