The Elm City cook book

The yolks of eight eggs, beaten very smooth and light, to these add eight level tablespoonfuls of sifted flour, beat thoroughly, add gradually one quart milk, beating all the time to keep smooth, a little salt, lastly the well beaten whites. Pour in pudding dish, bake in moderate oven, serve either hot or cold; if hot, serve with wine sauce, if cold, with sweet whipped cream. EDGECOMBE PUDDING. Boil two tablespoonfuls of flour in two cups new milk, when cold add the yolks of six eggs, half pound sugar, one tablespoonful butter, the juice and grated rind of a fresh lemon, Pour in puff paste and bake. Cover with meringue made of whites of eggs, one tablespoonful sugar to each egg. Bake in moderate oven. [illustration: 75c. COMBS AND BRUSHES FOR 50c. AT BRADHAM'S.] JESSIE’S PUDDING. Boil a quart of milk, thicken with three sifted tablespoonfuls flour. Beat the yolks of four eggs with half cup sugar, add to the boiling milk. Flavor with vanilla. Pour into a pudding dish, and set in the oven to bake for a few minutes. Beat the whites of eggs until stiff with four tablespoonfuls sugar. Flavor with vanilla, drop in-little balls over the pudding, set in the oven until a slight crust is formed. STRAWBERRY MERINGUE PUDDING. Two cups bread crumbs very dry and fine, one cup sugar, four cups milk, three cups berries, one tablespoonful butter, yolks of four eggs. Cream the butter and sugar, add the beaten yolks, the milk and the crumbs; pour into a buttered pudding dish and bake, covered until firm. Draw to the front of oven, spread the berries on the pudding, sprinkle with pulverized sugar, and cover with the whites of eggs beaten light, with half cup pulverized sugar. Set back in oven, brown very lightly. Serve perfectly cold, with whipped cream slightly sweetened. ‘Try this. SNOW PUDDING. Three eggs, one pint milk, two cups sugar, juice of one lemon, half box gelatine; soak gelatine one hour in one cup cold water. ‘lo this add one pint boiling water, stir until the gelatine is thoroughly dissolved. Add two-thirds of the sugar and the lemon juice. Beat the whites to a stiff froth, and when the gelatine is quite cold whip it into the whites a spoonful at a time for at least an hour. Whip steadily and evenly, and when all is stiff, pour into a mold previously wet with cold water. Set in a cold place. In four or five hours turn into a glass dish. Make a custard of the milk, eggs, and remainder of sugar, flavor with vanilla or bitter almond, and pour around. STRAWBERRY BAVARIAN CREAM. Stem four quarts berries, mash them through a colander, sweeten the juice, cover a box of gelatine with cold water, soak half an hour. Stand over boiling water and melt, add the strawberry juice and strain in a tin pan, set on ice and stir until it thickens, then add a pint and a half of cream after it Is whipped. Mix thoroughly, pour in a mold and set in a cold place to harden, Serve with whipped cream. SAUCES FOR. PUDDINGS. RICH SAUCE. One cup powdered sugar, half cup butter beaten to a cream, add one egg beaten separately, one wine glass brandy, place over a kettle of boiling water, and stir rapidly a few minutes. CREAMY SAUCE. Half cup butter, one cupful powdered sugar, one fourth cup cream, four tablespoonfuls wine, or one teaspoonful vanilla or lemon. If Jemon or vanilla is used four tablespoonfuls of milk extra. Beat butter to a cream, add sugar gradually, beat all the while. When light and creamy gradually add wine, then the cream a little at a time, When beaten smooth place the bow] in a basin of hot water and stir until smooth and creamy, no longer. PRUNE JELLY.