Dora's cook book

Pour the remaining custard over the pudding, cover the mould and set it away in a cold place for three or more hours. Steam for an hour anda quarter just before serving time, and turn out gently on a flat dish, lifting the mould slowly and carefully. Pour imperial orange sauce over the pudding. CHRISTMAS PLUM PUDDING, “NEW YORK STYLE.” One quart of cracker crumbs rolled very fine, three pints of milk, six eggs, half a cupful of finely chopped suet, one pound of stoned raisins, one pound of currants, one quarter of a pound of chopped citron, two cupfuls of sugar, one teaspoonful of salt, one dessert spoonful each of ground clove and cinnamon, and one grated nutmeg. Stone the raisins in this way :—Put half a cupful in a bowl and pour boiling water over. Let them stand for a few moments, then pour off the water and it will be found an easy matter to remove the stones. Do all the raisins in this manner ; when too many are put in the water at once some are likely to lose their fine flavor, and it may also be said that the work will be harder if the water is allowed to cool. Now chop the citron, roll the crackers and put them in a large bowl, have the milk slightly warm—not hot—and pour it over the crackers. Beat the eggs till they are light, add the sugar to them, and beat a little longer; then add this mixture and the salt and butter to the cracker and eggs. Now add the spice and fruit. Turn into a well buttered puddingpot and bake for seven hours in a very slow oven. Serve with wine sauce. This pudding can be baked a week before it is to be used. Steam it for an hour or two when it is to be served. The pudding-pot used should hold almost a gallon, and be eight or ten inches deep. MOLASSES PUDDING. One cup of molasses, one cup of sour milk, one-half cup sugar, two teaspoonfuls of butter, two teaspoonfuls of saleratus, one teaspoonful of ginger, same of cinnamon, five teaspoonfuls of flour, one egg ; bake in a shallow tin. Sauce—One pint of milk or cream, one-half cup sugar, white of one egg, beaten lightly ; one teaspoonful of corn starch ; flavor with nutmeg. Boil one minute. MOONSHINE. Beat the whites of six eggs into a very stiff froth, then add gradually six tablespoons of powdered sugar, beating for not less than fifteen minutes ; then beat in one heaping tablespoonful of preserved peaches cut in tiny bits. In serving pour in each saucer some rich cream sweetened and flavored with vanilla, and on the cream place a liberal portion of the moonshine. ‘This quantity is enough for eight persons, CLEVELAND PUDDING. Mix four ounces of rice flour smoothly and gradually with a quart of cold milk ; put into a saucepan, with a quarter of an ounce of clarified isinglass, the thin rind of half a lemon, four bitter almonds, blanched and pounded, and four ounces of sugar. Boil and stir briskly until quite thick ; take out the lemon rind and pour the mixture into a damp mould. When it is firmly set, turn ona glass dish, pour melted currant jelly round it, and serve with rich boiled custard. AMBROSIA. Six sweet oranges, peeled and sliced (seeds, and as much of the core as possible taken out), one pineapple, peeled and sliced (the canned is equally good), and one large cocoanut grated ; alternate the layers of orange and pineapple with grated cocoanut, and sprinkle pulverized sugar over each layer. WILL’S CHOICE PUDDING. One large cup of fine bread crumbs soaked in milk, three-fourths cup sugar, juice and grated rind of one