Durham cook book ...

SUET PUDDING. Two eggs, one cupful sweet milk, one-half cup molasses, one-half cup finely chopped suet, one teaspoon salt, two teaspoonfuls Eoyal Baking Powder, three scant cups flour, one cup chopped fruits, raisins, citron, currants, almonds, spices to taste. Steam two hours and serve with soft sauce. — Mrs. J. J. Wolfe. SAUCE. Four eggs, one-half cup butter, one and one-half cups sugar. — Mrs. W. P. Clements. PLUM PUDDING. One and one-half cups sugar, three eggs, one cup sour milk, one teaspoon of soda, two cups raisins, one cup butter, heaping teaspoon cinnamon, cloves and nutmeg, two cups bread crumbs, or enough to make thick as cake batter. — Mrs. W. P. Clements. LEMON SPONGE OR SNOW PUDDING. One-half envolope Knox Sparkling Gelatine, one-fourth cup cold water, one cup boiling water, three-fourths cup sugar, one-quarter cup lemon juice, whites of two eggs. Soak gelatine in cold water five minutes, dissolve in boiling water, add sugar, lemon juice and grated rind of one lemon, strain, and set aside ; occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy ; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Pile by spoonfuls on glass dish. Chill and serve with boiled custard, a very attractive dish may be prepared by coloring half the mixture red with tablet found in each package. Use KNOX GELATINE— the two-quart package MARSHMALLOW PUDDING. One-half pound marshmallows, one-half pound English walnuts (cut fine), one-third cup maraschino cherries, one-half pint whipped cream. Whip all together, flavor with vanilla. — Mrs. C. B. Green. WASHINGTON PUDDING. Five eggs, beaten separately, to the yolks add one cup sugar, one cup light bread crumbs, soaked in one cup sweet milk, twothirds cup of butter, one cup raisins (cut fine), one-half cup wine. Bake in an oblong pan (about 9x6 inches) in a moderate oven until brown. Beat the whites to a stiff froth, then add five tablespoonfuls sugar. When the pudding is baked and nearly cold, add the whites on top and brown. Meringue will not fall if after beating tlie eggs stiff and adding the sugar, one teaspoonful of cold water for every egg is added, and then all well-beaten again. — Mrs. E. E. Bernard. CHOCOLATE PLUM PUDDING. One envelope Knox Sparkling Gelatine, three-fourths cup cold water, one cup sugar, one-half teaspoonful vanilla, one cup seeded raisins, one-half cup dates or figs, if desired, one-fourth cup sliced citron or nuts, as preferred, one-half cup currants, one and one-half squares chocolate, one pint milk, pinch salt. Soak gelatine in cold water five minutes. Put milk in double boiler, add melted chocolate, and when scalding point is reached add sugar, salt and soaked gelatine. Remove from fire and when mixture begins to thicken add vanilla, fruit and nut meats. Turn into mold, first dipped in cold water, and chill. Remove to serving dish and garnish with holly. Serve with whipped cream, sweetened, and flavored with vanilla.