The Edwardsville cook book

Dissolve chocolate thoroughly in a part of the milk. After milk is heated, stir ingredients together, pouring hot milk in last. Bake. When done make a meringue for top, and brown. CARAMEL PUDDING. Mrs. J. F. Stillwell. Put ^ cup sugar in a frying pan, and stir until melted and a golden brown in color. Pour a little of this into each cup, turning cup around that the bottom and sides may be quickly coated. It will harden almost instantly. Take 4 eggs, 3 tablespoons sugar, I tablespoon vanilla, i pint milk. Fill the cups with the mixture ; place them in pan, partly filled with warm water and bake in slow oven until set in centre. They are done when a knife blade comes out clean. Cool and turn out carefully on saucers. SNOW PUDDING. Mrs. J. T. Keller, St. Louis, Mo. ’ y<2. box gelatine. cup sherry winp t pint warm water. 4 whites or eggs, beaten to stiff 2 cups sugar. froth. Juice 3 lemons. Dissolve gelatine in the water, and pour it over sugar. When quite cold add lemon juice and sherry wine. Beat whites well and put the mixtures together and beat until stiff. Sauce : — Make a custard of i quart milk and yolks of six eggs ; boil and flavor with vanilla. CORN PUDDING. Mrs. Lou Cullens. 1 can corn. 1 pint milk. 2 eggs. 2 tablespoons sugar. 1/2 cup bread crumbs. 1 tablespoon butter. Salt and pepper and bake one hour. SNOWDRIFT PUDDING. Miss Alice Fangenroth. 1 cup sugar. 3 tablespoons cornstarch. 2 cups water. Juice of 1 lemon. 3 eggs. Pinch of salt. Let water and sugar come to a boil ; add cornstarch, lemon and salt, and boil ten minutes. Beat the whites of eggs to a stiff froth and add the cooked ingredients by spoonful quantities, beating all the time. Put into mould. Serve with boiled custard of the yolks of eggs poured around it. LEMON CREAM PUDDING. Miss Alice Fangenroth. 4 eggs. 2 tablespoons hot water. 2 tablespoons powdered sugar. Juice and grated rind of 1 large 4 tablespoons sugar. lemon. Beat the yolks and sugar ; add lemon and hot water ; simmer until it thickens. Remove from front of stove and stir in the whites, beaten stiff, with the powdered sugar. BROWN PUDDING. Mrs. W. H. Krome. 1 cup molasses. % cup suet. 1 teaspoon soda. Serve with butter sauce. 3 cups flour. 1 cup raisins. 1 cup sour milk. 1 teaspoon salt. Steam 3 hours. / ' STEAMED RICE. Mrs. S. T. Robinson. One pint best rice, wash it and drop into 2 quarts boilingwater. Stir until it boils again and cook until barely done. This will hardly require 15 minutes. Test by biting; the grain should only just lose its grittiness, and every grain when served should be separate. Drain off the water and set on top of range closet, covered closely, to steam until serving time. STEAMED GRAHAM PUDDING. Mrs. J. E. Hillskotter. 1 cup seeded raisins. 1 cup molasses. 1 teaspoon soda. 1 scant cup milk. 14 teaspoon salt. 2 cups graham flour. Spice to suit taste. Put in individual cups and steam ^ of an hour. One-half of this will serve six persons. Sauce : — 1 cup sugar. 2 eggs. 1 tablespoon boiling water. 1 teaspoon flour. Vanilla flavor. Boil and stir in beaten whites last. PINEAPPLE TAPIOCA. Mrs. E. W. Fiegenbaum. 1 cup pearl tapioca. Juice of 2 lemons. V2 cup water. lb. can sliced pineapple. IV2 cup sugar. 3 whites of eggs.