The Edwardsville cook book

2 teaspoons baking powder. Vanilla flavoring. Mix well sugar, butter and egg; add milk and flour into which baking powder has been sifted, also salt and flavoring Bake in shallow square pan. Cut in squares and serve with lemon, orange or crushed berry sauce. Crushed Berry Sauce : — ■ Cream i cup sugar and i tablespoon butter. Add i cup crushed raspberries, stir and serve as sauce for pudding. CUP PLUM PUDDING. Mbs. E. J. Jeffress. 1 cup raisins, chopped. 1 cup currants. 1 cup suet. 1 teaspoonful each cinnamon, cloves and grated lemon peel. 4 well beaten eggs. ½ ½ teaspoon soda stirred into enough buttermilk to make a stiff batter. 1 cup flour. 1 cup bread crumbs. 1 cup sugar. Mix flour, fruit, crumbs, suet and sugar, add flavoring and eggs, then buttermilk; steam 2½ or 3 hours. Serve with warm sauce. GOOSEBERRY JAM PUDDING. Mrs. W. S. Potts. Pawnee. Neb. ⅔ cup sugar. 1 tablespoon butter. 2 tablespoons sour milk. ½ cup preserved or spiced gooseberries. Make into batter and bake in cake pan. (Other fruit jams may be used.) Sauce ; — 1 cup sugar. 1 tablespoon flour, 1 small teaspoon butter. Vanilla sauce may be made the orange. Cook until it thickens. 1 small teaspoon cinnamon. 1 egg. 1 cup flour. teaspoon soda. in cake pan. (Other fruit jams 1 orange, juice and grated rind. 1½ cups boiling water. Cook until it thickens. by substituting that flavor for FIG PUDDING. Mrs. F. 1 cup suet or butter. 1 cup sugar. 3 eggs. ½ glass brandy. 2 teaspoons baking powder. Sauce : — 1 cup sugar. Pinch of salt. Beat well. Just before usingflavor. BIRD’S NEST . Wier. 1 cup bread crumbs. V2 pound figs. 1 cup milk. 1 nutmeg. Steam 3 hours. 1 egg. add I cup boiling milk and PUDDING. Mrs. L. M. Armstrong. 5 apples. 3 eggs. 6 tablespoons sifted flour, 1 pint sweet milk. A little salt. Pare and core the apples. Set in buttered pan. Pour on the batter. Bake one hour. Serve with sauce. Mrs. J. F. Stilwell. Boil 1 pint milk, a little piece butter, 1 cup sugar, 3 oz. grated chocolate. Pour this over 3 slices bread, which have been soaked in just a little of the milk. Beat well. When cold stir in the yelks of 4 eggs. Bake and when done spread on the beaten and sweetened whites of the eggs, and brown. Serve with pudding sauce or plain or whipped cream. Mrs. H. O. Isensee. 1 pint milk. 1 cup sugar. 3 oz. chocolate. 3 eggs. Small piece butter. Boil milk, butter, sugar and chocolate until thick. Pour this over two slices bread that have been soaked in a little milk. When cool stir in unbeaten yolks of the eggs. Bake and when done put meringue on top. Brown this and serve with custard. Miss Carrie Wolf. 1 pt. milk. Small piece butter. 1 cup sugar. 3 oz. chocolate (Baker’s). 4 slices bread. 4 eggs. Boil the milk, butter, sugar and chocolate ; pour this over the bread which has been soaked in a little milk. When cold stir in yolks of eggs, beaten, and beat thoroughly. Bake, and when done spread on the whites, beaten with a little sugar and bake again until eggs are a light brown. Serve with a thin custard sauce. Mrs. Travoiis. 4 yolks of eggs. 1 cup sugar. 1 qt. milk. Butter size of an egg. 3 tablespoons grated chocolate. About 1 cup bread crumbs. Elavoring.