The Henderson cook book

One egg, iy> tablespoons sugar, 1 cup molasses, y> cup buttermilk, y> teaspoon soda, 1 pint flour, small piece of lard and butter ; season with ginger. — Mrs. B. L. Wester. JERUSALEM PUDDING. One-half box of gelatine, ^ cup powdered sugar, 1 pint of cream y± pound dates, 1 teaspoon of vanilla. Cover the gelatine with y> cup of cold water and soak ^ hour. Stone the dates and chop them fine. Squeeze the juice of several oranges over them and mash. Whip the cream and stand in a pan of cold water or cracked ice. Add the dates ; sprinkle over this the sugar and add the vanilla. Put the gelatine over hot water and when dissolved add to it the cream and stir the mixture continuously until the whole is well mixed and becomes thick. Turn at once into a mould and keep in a cool place. Serve with whipped cream. A few almonds added just before serving adds a great deal to the pudding. — Mrs. 8. P. Cooper. BERRY PUDDING. One and one-half cups milk, 3 tablespoons melted butter, 2 eggs, beaten separately, 1 pint of flour, 3 teaspoons of baking powder. Put half batter in the pan, cover with a quart of berries or 2 quarts of cherries or chopped apples, seeded; add rest of batter; bake % of an hour. Serve hot with hard sauce or liquid sauce. — Mrs. Herbert Tull, Philadelphia. TRANSPARENT PUDDING. Beat 8 eggs very light, add i/o pound of powdered loaf sugar, same quantity of butter, melted, % nutmeg, grated; set on stove and stir until thick as batter. Pour into shallow dishes lined with paste. Bake % hour in moderate oven. — Mrs. Zollicoffer. DELICIOUS PUDDING. Five eggs ; to the yolks add 3 tablespoons of flour, 1 pint sweet milk, 1 tablespoon of melted butter, % teaspoon of salt ; then stir in the well-beaten whites. Cook quickly in a wellbuttered baking dish. Serve with sauce. — Mrs. Alex. Cheek. CHOCOLATE PUDDING. Yolks of 3 eggs, 1 pint milk, i/o CUP sugar, ^ cup grated chocolate, 1 heaping tablespoon corn starch, 1 teaspoon vanilla, pinch of salt. Mix chocolate, sugar, corn starch and salt with 1 cup of the milk. Beat yolks of eggs light and add to the mixture; then add remainder of milk. Cook till thick, pour into pudding dish and when cooled a little add the meringue of the beaten whites of the eggs and 3 tablespoons sugar, and brown in oven. — Mrs. W. B. Waddill. BAKED CHOCOLATE PUDDING. Put 1-3 cup of corn starch into a saucepan, stir in 1 cup cold milk and 1 teaspoon salt ; add 3 cups of scalded milk ; mix until it thickens, then add 2 ounces chocolate and stir vigorously while the chocolate melts. Cover and cook 10 minutes, remove from the fire and add the yolks of 3 eggs beaten with 1/2 cup of sugar, and add % teaspoon ground cinnamon, or 1 teaspoon vanilla extract. Turn the preparation into a buttered pudding dish, dot the top of it here and there with little bits of currant jelly, spread a meringue over the whole and color a delicious brown in the oven. Serve hot or cold. For the meringue, beat the whites of 3 eggs until dry, then gradually beat into them 3 level tablespoons granulated sugar, then cut and fold in 3 extra level tablespoons of sugar. After the meringue has been spread over the pudding dredge it lightly with sugar and proceed as above. PRUNE PUDDING.