Dora's cook book

Butter a pudding-dish, and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin a large pineapple, place on the dish first a layer of pineapple, then strew with sugar, then more pineapple and so on until the dish is full (nearly) ; pour over a small teacup of water, and cover with slices of cake which have been dipped in cold water ; cover the whole with a buttered plate, and bake slowly for two hours. GINGER PUDDING. One egg, one cup of molasses, half a cup butter, half cup of fruit, half cup of hot water, one tablespoonful of ginger, one teaspoonful of soda. Stir stiff and steam one hour. SIR JOHN A. PUDDING. One pint bread crumbs, one cup sugar, one quart sweetmilk, yolks of four eggs well beaten, butter the size of an egg, grate the rind of one lemon and add the whites of the eggs, beaten to a froth, and one cup white sugar, to be spread on top of the pudding after it has been baked until done; set it in the oven a few minutes and serve with butter. EGGLESS PLUM-PUDDING. Half pound grated bread, quarter pound chopped suet, one tablespoonful flour, half pound of currants, three ounces sugar, one glass of brandy, milk enough to make a stiff batter. Boil in a cloth four hours. — BISCUIT PUDDING. One quart milk, three soda biscuits, six eggs, butter size of an egg, spice and raisins to taste. SUET PUDDING. Two cups of finely chopped suet, one cup of molasses, three cups of milk, six cups of flour, two teaspoonfuls of soda, and fruit and spice to taste. Steam three hours. CHEAP PUDDING. Nine eggs, yolks and whites beaten separately, one pint milk, one spoonful of flour to each egg. Boil an hour. BATTER PUDDING. Four eggs well beaten, mix with them half a pint of milk, and add by degrees one half pound flour. When the batter is perfectly stiff, thin it with another half pint of milk, flour well a wet pudding cloth, pour the batter in, and leave room to swell, tie it securely and put it in a pot of fast boiling water. Boil one hour anda half. To be eaten with wine sauce. SAGO PUDDING. One half pint milk, three tablespoonfuls sago, two ounces sugar, four eggs, two ounces butter; put the milk and PUDDINGS. yi43 sago over the fire and let it simmer for fifteen minutes, then stir in the butter and sugar. Bake an hour. DORA'S CREAM PUDDING. One cup sour cream, three cups flour, one egg, one tea-- spoonful soda and a little salt. Steam half an hour. YANKEE PUDDING. Four eggs, one tablespoonful butter, one cup sugar, one half teaspoonful ginger, two cups cold grits, and enough milk to soften. Beat together and bake. To be eaten with foaming sauce. PLUM PUDDING. One cup of bread crumbs, one cup butter, one cup sugar, one cup milk, one cup raisins, one half cup wine, four eggs, salt, cloves, cinnamon, allspice, mace, nutmeg. Bake one hour and a half. Wine sauce. FAIRY PUDDING. Beat the whites of ten eggs toa stiff froth, the yolks with three-quarters of a pound of white sugar, juice and rind of one lemon; mix all together lightly. Butter a dish that will just hold it, and bake fifteen minutes. OMELETTE PUDDING. One cup flour, one pint milk, one tablespoonful sugar, butter the size of a walnut. Scald milk, flour and butter together. After the batter is cold stir in the yolks of five eggs. Stir in the froth of the whites just before baking. Bake in a quick oven. Wine sauce. CHOCOLATE CREAM PUDDING.