The Henderson cook book

Peel and core enough apples to fill a pudding dish, fill centers with raisins, currants and citron; flavor with cinnamon, and after sprinkling with sugar, pour in water and let bake, not too soft. When done make a sponge cake batter, flavor with vanilla and pour on top. Let this bake, then serve with any good, rich sauce. DELMONICO PUDDING. Make a rich custard of 1 quart of milk and yolks of 8 eggs, 1 cup of sugar and 1 spoon of vanilla ; take the whites and beat very stiff, adding a little sugar and vanilla ; put this over the custard and put in oven for a few minutes until light brown. Whipped cream adds very much to it. — Mrs. P. T. Jones. DELMONICO PUDDING. Five eggs, separate them, beat yolks well and add 4 tablespoons sugar and 4 tablespoons corn starch; have 1 quart sweet milk on fire in double boiler; stir in the above and cook until it thickens ; pour in buttered pan ; spread the beaten whites with sugar to taste, on top, and put in oven until a light brown. Serve with whipped cream. — Mrs. Cora Phelps. SNOW PUDDING. Dissolve 1/4 box of gelatine in 1 1/4 cups cold water. Then add 2 1/2 cups boiling water, juice of 2 lemons, add 3 cups granulated sugar. Stir until the sugar is dissolved, then set away. When it begins to jelly whip with an egg-beater until perfectly light, then add the whites of 5 eggs beaten stiff, to which has been added a pinch of salt. Whip well together. If desired different sorts of fruit can be added (before it gets too stiff.) Set away until hard. Serve with boiled custard, sauce or whipped cream. — Mrs. Geo. B. Harris. COTTAGE PUDDING. One cup sugar, 2 eggs, 2 cups cream, 1 pint flour, 1 1/2 teaspoons powder Beat the eggs, and sugar together; add cream, flour with the powder sifted in, and a pinch of salt; mix into smooth batter as for cup-cake. Put into long narrow or oval buttered mould ; bake in hot oven 30 minutes. Serve with liquid or foaming sauce. APPLE SNOW. Core, quarter and steam 3 large, sour apples. Rub through sieve, cool ; whip whites 3 eggs to very stiff froth with 1/2 cup powdered sugar, gradually add apple and whip long time till white and stiff. Pile in dish, garnish with dots currant jelly. APPLE PUDDING (ENGLISH). Twelve or 14 apples, peeled, cored and sliced; 1 teaspoon extract nutmeg, 1 1/2 cups sugar. Line earthenware pudding mould with paste, pack in apples, sugar and extract ; wet edges ; cover, pinch edges together firmly ; place in saucepan y2 full boiling water. CARAMEL PUDDING. One pint milk scalding hot, stir into the yolks of 2 eggs beaten with 2 heaping tablespoons brown sugar and 1 heaping tablespoon corn starch; stir until well mixed; flavor with a few drops almond. Pour into a dish, and cover with meringue made of the whites of the eggs and 2 tablespoons brown sugar; brown in oven. SAUCES "WINE SAUCE. One cup sugar, 1 cup of boiling water, 1 teaspoon of flour, 1 egg, piece of butter size of an egg. Let simmer for 10 minutes ; remove from fire and add 1 wineglass of wine or brandy. — Mrs. Alex. Cheek. wine sauce. Two ounces of butter, 2 spoons of flour, 1 1/4 pint of boiling water, 1 gill of Madeira wine, *4 pound sugar, % grated nutmeg. Mix the flour and butter together, pour in the boiling water, let it boil a few minutes, then add the sugar and wine. Just before taking off add the nutmeg. Serve hot. — Mrs. Zollicoffer.