The Federation cook book

2 teacups molasses 1 half Ib. currants 1 quart of cider 1 pint of meat Grated rind of 1 lemon 1 Ib. raisins 1 quarter Ib. of citron cut fine One large teaspoonful each of cinnamon, cloves and nutmeg, sugar and salt to taste. Lemon Pie Bake crust first. Filling — Juice and grated rind of 1 lemon. Small cup of sugar, 3 teaspoons cornstarch mixed with a little cold water. 1 cup boiling milk boiled until thick, yolk of 2 eggs. Beat whites for meringue and set in oven to brown. — MRS. J. H. GRAY, Los Angeles. Steamed Fruit Pudding 1 quart flour 1 half teaspoonful salt 2 tablespoonfuls melted butter 1 half cup of sugar 2 teaspoonfuls baking powder 1 cup of milk 2 eggs One pint berries or raisins stoned and halved. — MRS. CHARLES WILLIAMS, Pasadena. Water Lily Pudding 1 cup orange juice 2 tablespoons cornstarch 1 teaspoon grated lemon peel Whites of 4 eggs 1 half cup sugar 3 tablespoons sweet milk 1 teaspoon lemon juice Scald orange juice in double boiler with sugar, add cornstarch wet with milk. Stir till creamy. Add lemon peel and lemon juice. Fold into hot mixture whites of eggs well beaten and 1 tablespoon water. Beat well. Sauce 4 egg yolks 3 cups milk 1 half cup sugar Flavor to taste Add eggs to hot milk using double boiler. — MRS. JOHN BRYANT, 180 Glorietta St., Pasadena. Sauce 1 cup sugar 1 spoonful flour Put flour and sugar in pan and brown, stirring to keep from burning. Then pour boiling water into it and cook until done. Pour over pudding. Serve hot. — MRS. I. H. FORD, 412 S. Pasadena Ave.. Pasadena. Cold Bread Pudding Spread butter on pieces of bread, take 1 cup of sweet milk, 2 eggs, 1 half cup of sugar ; mix these thoroughly, pour over crumbs, allow to stand 15 minutes to soften, then put into hot oven to bake. Poor Man's Rice Pudding 1-2 teacup rice (scant) 1 quart of new milk Butter size of walnut Sugar and vanilla to taste Bake slowly in moderate oven two hours. Serve cold with sweet cream. — MRS. S. A. WRIGHT, Santa Monica, Cal. Christinas Pudding 1 cup molasses 2 cups of flour 1 cup of raisins 1 half cup chopped nuts 1 half teaspoon salt 1 cup sweet milk 1 scant teaspoon soda 1 cup currants 1 third cup of citron 1 tablespoon cinnamon Steam four hours. Serve with brandy sauce. — MRS. BERTHA L. TURNER, Pasadena. Cottage Pudding 1 fourth cup butter 1 cup of milk 1 egg 1 pinch of salt 2 thirds cup of sugar t 2 and one-fourth cups flour J- tablespoons baking powder *- < Cream the butter, add sugar gradually, add egg well beaten. Sift dry ingredients 3 times. Add alternately with milk to first mixture. Turn into buttered cake pans. Bake about 35 minutes. Serve with vanilla or hard sauce. — MA- RIE FORD, Pasadena. Cherry Pudding 1 pint flour 1 fourth cup sugar Whites of 3 eggs 1 teaspoonful vanilla or lemon extract 1 third cup of milk or more 2 level teaspoonfuls of baking powder 1 fourth cup melted butter 1 cup stoned cherries 1 fourth teaspoonful salt Sift together the first four ingredients and mix with milk and melted butter ; add the whites of the eggs beaten dry, the extract and a little more milk if needed to make a stiff dough ; lastly mix in the cherries. Steam in a buttered mould about 3 hours. Serve with cherry sauce. Vanilla Souffle 1 ounce butter