Farm and home cook book and housekeeper's assistant

While this is cooling beat up the whites of 3 eggs and add 1 small cup powdered sugar. Next with the egg beater beat upthe cold gelatine mixture until it froths and stiffens like egg. whites, after which beat in the stiff egg whites, and flavor with vanilla. It will take 10 or 15 minutes of vigorous beating ta froth the gelatine mixture, and can only be done in cool weather. Set away in a cold place until ready to serve. This is a delicious pudding and safe for invalids and children.— - [A. G., Mass. Corn Pudding With a sharp knife score through the center of each row of kernels of 10 good roasting ears of corn, and with the back of a silver knife scrape off the grains. This method will leave the husks on the cob. Into the corn mix 3 or 4 well-beaten eggs, 2 cups sugar, 2 cups milk, butter the size of an egg, 2 tablespoon cornstarch or flour, some salt, and lemon or vanilla flavor. Bake, and during the first V2 hour or hour stir it frequently and carefully, then smooth off with the back of a spoon, and let it bake until done and a nice brown on top. — [Mrs. E. B. C, N. C. Vegetable Pudding This pudding is equal to the richest plum pudding, and comes in season just when the hens are not laying — or, if they are laying, the eggs can be sold to advantage. Put through the food chopper 1 lb boiled carrots, 1 lb suet, 1 lb stale bread and to this add 1 lb seeded raisins cut in halves, 1 lb currants, % lb citron, V2 lb lemon peel cut fine, 1 lb sugar, 1 teasp mixed spices to taste, 1 large cup syrup and small 1/2 cup apple or grape juice or the juice from canned or sweet pickled fruit, then gradually add 3 large cups flour and mix very thoroughly. This will make a large pudding which will require about 48 hours boiling, but if preferred, the mixture can be divided into small, well buttered bowls, and boiled about 12 hours. Use 1/2 the above given quantities if a smaller pudding is desired. Serve with vanilla sauce. — [P. B.. X. Y. Tomato Pudding Slice some peeled ripe tomatoes into a well buttered pudding dish, and sprinkle with salt, add a few cold biscuits broken fine, 1 qt sweet milk, 2 well-beaten eggs and IVz cups sugar. The milk, eggs and sugar should be heated together and poured over the tomatoes and biscuits. Bake. — [Mrs. H. M.. F., N. C. PUFF PUDDINGS AND CUSTARDS 125 Puff Pudding Stir 9 tablesp flour into 1 pt boiling milk. Let this boil up, stirring to prevent it from getting lumpy, then remove from fire, and add 3 well-beaten eggs and pinch salt. Bake in a quick oven about 1/2 hour. Serve warm with cream and sugar. — [J. E. B., Mass. Nut Pudding (Rich) To 1 cup chopped nut meats add 1 cup chopped and pitted dates, 1 cup sugar, 1 beaten egg, 1 cup milk, butter size of walnut, 1 scant teasp baking powder and 1 cup bread crumbs. Bake about Vz hour. — [Mrs. H. M. C, Ind. Graham Nut Pudding To 2 cups graham flour add Vz teasp salt, 2 level teasp baking powder, 1 cup milk in which dissolve small % teasp soda, % cup molasses, 1 cup seeded raisins cut fine, Vz cup walnut meats cut fine, or blanched almonds, cut fine. Mix thoroughly and steam about 3 hours. — [Mrs. C. E. G., Ariz. Plain Raisin Custard