Delicate dishes

One pound suet chopped fine, i pound currants, i pound raisins, seeded; i pound brown sugar, y^, pound citron, yz pound rolled crackers or bread crumbs, i^ pound flour, i tablespoonful of ground ginger, i nutmeg, I wineglass of brandy, 8 eggs. Mix well and put [illustration: VALENTINE & COMPANY. VMR n ISHLO Coach and Car Varnishes and Colors.] 300 DESSERTS. in mould. Must be kept boiling constantly for 5 hours or even longer. Much depends on this point. Mrs. a. E. Walker. OLD ENGLISH PLUM PUDDING. Beat 10 eggs very light, add i pound of sugar and beat well, stir in i pound suet finely chopped; next, i pound of flour, then i pound stoned raisins, i pound currants and y^ pound citron, shredded. Add spices to taste, nutmeg, cinnamon and a very little cloves. Lastly, add i wineglass of brandy. Tie in a cloth and boil 6 or 7 hours. Eat with brandy sauce. Mrs. Walter R. Comstock. PRESIDENT PUDDING. Two large tablespoonfuls of butter, i cup sugar, yolks of 4 eggs, 5^ loaf baker's bread crumbed fine, rind and juice of i lemon, i teaspoonful of vanilla. Put half this in a small pudding dish, spread on a little preserve, cover with the rest of the pudding. Bake ^ an hour. Make a meringue of the whites of the eggs and I cup sugar, vanilla. Brown this. Serve cold. Best the second day. Mrs. E. G. Gilbert. FIG PUDDING. One cup of beef suet chopped fine, i cup of sugar, yolks of 2 eggs, i cup milk, 3 cups of flour, i teaspoonful of Cameo baking powder, i pound of figs chopped fine, salt. Steam 2 hours. Mrs. F. A. Neal. PINEAPPLE PUDDING. One quart milk sweetened and flavored with vanilla^ 2 dozen lady fingers separated and dipped in the milk. Lay them in a pudding dish and spread over a layer of grated pineapple, dot it with jelly and fill the dish in this way. Beat the whites of 3 eggs well with 3 tablespoonfuls of sugar, put over the top and brown. Eat with cream if liked. Mrs. M. Cockrill. RICE PUDDING. One cup boiled rice, 3 cups milk, )^ cup sugar, i tablespoonful of corn starch, 2 eggs. Flavor with vanilla. Heat the milk in double boiler, dissolve corn starch in cold milk, then stir into hot milk. Beat yolks, add sugar, stir into milk, add rice, and cook until thick like custard, then pour into buttered dish. MERINGUE. Beat the whites of 2 eggs stiff, add 2 tablespoonfuls powdered sugar. Put it on top of the pudding, then place it in the oven and brown a little. Miss Edith A. Stevens. PRUNE PUDDING. One-half pound of prunes, stewed, stoned and chopped fine, whites of 7 eggs, beaten very light, 7 table- [illustration: VALENTINE & COMPANY, VMR n ISHLO Coach and Car Varnishes and Colors.] spoonfuls of powdered sugar. Mix together, stirring in the prunes last. Bake 40 minutes ; to be eaten with cream. Mrs. B. R. Wells. PRUNE PUDDING. One pound of prunes cooked (without sweetening) until tender. Put through colander, then add i cup of white sugar; beat hard ^ an hour. Then beat whites of 4 eggs to a stiff froth and add to prunes and eggs, stirring well. Place in a pudding dish and set in a pan of boiling water. Bake in a moderate oven 20 minutes. Serve with whipped cream. Mrs Rhodes. MILK SHERBET.