Dora's cook book

One cup of sugar, one cup of butter, ten eggs, one pound and a half of potato mashed very fine, one gill of cream, half a nutmeg ; flavor with cinnamon, and brandy. Bake in a rich puff paste, in a quick oven. FLOUR PUDDING. Four eggs, two cups flour, one pint of sweet milk, two teaspoonfuls baking powder, one teaspoonful salt. Wine sauce. TAPIOCA CREAM PUDDING. Three tablespoons tapioca ; cover with water, and soak four hours ; pour off the water, put in one quart milk ; over the fire, when it boils, stir in the yolks of three eggs and alittle salt ; stir till it begins to thicken. Makea frosting of the three eggs, and spread over the top. Flavor to taste. MINERVA’S PUDDING. Put one quart pared and cored apples, half tablespoonful of sugar, half gill of water, a small piece of cinnamon, in a small porcelain-lined kettle ; cook, and then strain through a colander ; line a tin mould with bread crumbs, using melted butter tostick them on; put bread crumbs on top, after putting in the apple; bake it, and it will turn out of the mould ; sauce of butter and sugar beaten to a cream. GOOD APPLE PUDDING. Pare and stew three pints of apples ; mash them, add four eggs, a quarter of a pound of butter, sugar and nutmeg,a grated lemon. Bake it on short crust. FARINA PUDDING. One quart milk, three tablespoonfuls farina, and two egos ; put the eggs, milk and some raisins on together and let them seald, then add the farina and let it cook twenty minutes, Sweeten and flavor with vanilla. BATH ONTARIO PUDDING. One pint grated bread crumbs, one quart sweet milk, yolks of four eggs, one cup of sugar, lump of butter the size of an egg, rind of one lemon. Bake in a dish and let cool, spread fresh raspberries over, add the beaten whites of the eggs, five tablespoonfuls of sugar, juice of one lemon. Bake a few minutes. COCOANUT BREAD PUDDING. Soak half a cup of desiccated cocoanut in boiling hot milk, for forty minutes, then add to it the usual bread pudding preparation (the quantity of the bread being about three times as much as the cocoanut). Flavor to taste. LIGHT DOUGH DUMPLINGS. One pound of raised dough; make into small balls the size of an egg, with ounce of chopped suet, few currents and raisins; boil in plenty of water; serve with wine sauce. JIMS FAVORITE PUDDING. Grate the peel, and squeeze the juice of three lemons into one-half pound butter ; mix with care and add stale bread. Sweeten to taste, and bake on a light puff paste BREAD PUDDING. One quart of milk, one cup of bread crumbs, yolks of three eggs well beaten, the juice and rind of a lemon, one cup sugar, butter the size of an egg. Bake carefully until the mixture becomes a custard. Beat the whites of the eggs to a stiff froth for the frosting. LEMON PUDDING. Beat the yokes of two eggs with a teacupful of sugar, dissolve four tablespoonfuls of corn starch in a little cold water, and thin it out with boiling water, put in the juice of two lemons, and a little of the grated peel. Mix all together with a teaspoonful of butter. Bake fifteen minutes. Beat the whites of the eggs with a little sugar, and spread over the top, letting it brown slightly in the oven. FIFTEEN CENTSPUDDING. Take the crust of a loaf of bread and fill with raisins. Boil in milk and water. HEALTHY PUDDING. Grate sweet corn ; to three cups of it add two quarts of milk, eight eggs, two teaspoons salt, one-half cup melted butter and a nutmeg. ~ EXCELSIOR PUDDING. Three cups of flour, one cup of molasses, one cup of milk, one cup of suet, one cup of raisins, one teaspoonful of soda, and spices to taste ; boil two hours. To be eaten with brandy sauce. CORN MEAL PUDDING.