CAKE PUDDING — Soak slices of stale cake in lemonade and lay them in a pudding dish. Pour over it a soft custard✪ CAKE PUDDING, and cover 324 PUDDINGS it with a meringue; then place it in the oven to brown slightly. To be eaten cold. Cake Pudding No. 2. — Cut thin slices of stale cake of any kind, enough to fill a pudding dish § full; then make plain "sweet sauce" enough to cover all, and let it stand in the oven until time to serve. A little lemon, or other fruit juice, can be added to the sweet sauce if liked. Cake Pudding No. 3. — Put any kind of stale cake in a steamer -| hour before dinner, and steam it through; prepare a sauce by tak- ing ^ cup sugar, 1 even tablespoon of flour, a little water to moisten; stir well together, pour in 1^ cups boiling water, grate in a little nutmeg, and boil 10 minutes; add a spoon of vinegar, and serve with the cake cut up in thick slices. CALIFORNIA PUDDING.— Use 1 cup sugar, | cup butter, | cup molasses, ^ cup sour milk, 1 cup chopped raisins, 1 teaspoon soda, 2^ cups flour✪ CALIFORNIA PUDDING. Steam 3 hours. Eat with whipi^ed cream, or our mock whipped cream (which see), or with our egg sauce. CANNED PUDDING — Soak and wash 1 pint of tapioca, and add 3 pints of warm water, and let it stand 3 hours in a kettle of boiling water; then place in glass fruit jars a layer of sliced peaches, with sugar enough to sweeten them, then a layer of tapioca✪ CANNED PUDDING, adding alternate layers until the cans are filled; then set them in a kettle in f their dej)th of water, let the water come to boiling and keep the jars in ^ hour; then take them out and seal them. A thickly folded cloth must be under the jars to keep them from touching the bottom of the kettle. Tapioca and apples can be canned the same way. Serve either hot or cold, with sweetened cream, or any liquid sauce. This canned pudding is convenient in case you need a des- sert in a hurry. CHARLOTTE PUDDING — Butter a mold, then line it with thin slices of bread well buttered, with a well-buttered slice on the bot- tom; fill with nice baking apples pared, quartered and cored, sea- soned with sugar and spic✪ CHARLOTTE PUDDINGes to taste; cover it with a thin slice of bread well buttered ; put a plate or tin cover over that, and bake 2 hours. Sponge cake may be substituted for bread, or slices of any plain cake, if it is preferred. CHOCOLATE PUDDING.— Whip to a cream 1 cup sugar and | cup butter; add -| pint of milk, and the yolks of 2 eggs well beaten; add 1 pint of flour and 1 oz. of chocolate or cocoa which has been melted over hot water and beat until smooth; then add the whites PUDDINGS B25 of the 2 eggs, beaten stiff, and 1 teaspoon baking powder✪ CHOCOLATE PUDDING; put it in cups, and steam f hour. CHRISTMAS PUDDING. 1 cup finely chopped suet. 1 cup Zante currants. 1 cup seeded raisins. 1 cup molasses. 1 egg. 1 even teaspoon salt. 1 cup flour. 1 even teaspoon soda. 1 cup sugar. Cinnamon and allspice to season✪ CHRISTMAS PUDDING.

AI-modernized reading of the original text

CAKE PUDDING — Soak slices of stale cake in lemonade and lay them in a pudding dish. Pour over it a soft custard, and cover it with a meringue; then place it in the oven to brown slightly. To be eaten cold. Cake Pudding No. 2. — Cut thin slices of stale cake of any kind, enough to fill a pudding dish § full; then make plain "sweet sauce" enough to cover all, and let it stand in the oven until time to serve. A little lemon, or other fruit juice, can be added to the sweet sauce if liked. Cake Pudding No. 3. — Put any kind of stale cake in a steamer -| hour before dinner, and steam it through; prepare a sauce by taking ^ cup sugar, 1 even tablespoon of flour, a little water to moisten; stir well together, pour in 1^ cups boiling water, grate in a little nutmeg, and boil 10 minutes; add a spoon of vinegar, and serve with the cake cut up in thick slices. CALIFORNIA PUDDING.— Use 1 cup sugar, | cup butter, | cup molasses, ^ cup sour milk, 1 cup chopped raisins, 1 teaspoon soda, 2^ cups flour. Steam 3 hours. Eat with whipped cream, or our mock whipped cream (which see), or with our egg sauce. CANNED PUDDING — Soak and wash 1 pint of tapioca, and add 3 pints of warm water, and let it stand 3 hours in a kettle of boiling water; then place in glass fruit jars a layer of sliced peaches, with sugar enough to sweeten them, then a layer of tapioca, adding alternate layers until the cans are filled; then set them in a kettle in f their dej)th of water, let the water come to boiling and keep the jars in ^ hour; then take them out and seal them. A thickly folded cloth must be under the jars to keep them from touching the bottom of the kettle. Tapioca and apples can be canned the same way. Serve either hot or cold, with sweetened cream, or any liquid sauce. This canned pudding is convenient in case you need a dessert in a hurry. CHARLOTTE PUDDING — Butter a mold, then line it with thin slices of bread well buttered, with a well-buttered slice on the bottom; fill with nice baking apples pared, quartered and cored, seasoned with sugar and spices to taste; cover it with a thin slice of bread well buttered ; put a plate or tin cover over that, and bake 2 hours. Sponge cake may be substituted for bread, or slices of any plain cake, if it is preferred. CHOCOLATE PUDDING.— Whip to a cream 1 cup sugar and | cup butter; add -| pint of milk, and the yolks of 2 eggs well beaten; add 1 pint of flour and 1 oz. of chocolate or cocoa which has been melted over hot water and beat until smooth; then add the whites of the 2 eggs, beaten stiff, and 1 teaspoon baking powder; put it in cups, and steam f hour. CHRISTMAS PUDDING. 1 cup finely chopped suet. 1 cup Zante currants. 1 cup seeded raisins. 1 cup molasses. 1 egg. 1 even teaspoon salt. 1 cup flour. 1 even teaspoon soda. 1 cup sugar. Cinnamon and allspice to season.

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CAKE PUDDINGCALIFORNIA PUDDINGCANNED PUDDINGCHARLOTTE PUDDINGCHOCOLATE PUDDINGCherry PuddingCHRISTMAS PUDDINGChristmas PuddingDovek PuddingDate Pudding

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