The household cook book

FEATHER PUDDING — Use 1 egg, 1 cup sugar, 1 cup milk, 2 cups flour, 3 teaspoons baking powder, 2 tablespoons melted butter; steam 1 hour. For sauce, cream ^ cup butter with 1 cup sugar, add 1 cup raspberries and stir well together. Any jam or other fresh berries may be used instead of the raspberries. FIG PUDDING — Use 2 cups bread crumbs; chop tine and add ^ lb. nice figs; cream 1 teacup butter with ^ teacup of brown sugar and add 4 beaten eggs, yolks and whites beaten separately; mix all together, put into a greased pudding mold and steam 3 hours; or it can be boiled in a pudding bag 2^ hours. Nice beef suet can be used instead of butter if more convenient. Eat with any good sweet pudding sauce. FRUIT PUDDING — Into the farina boiler put 3 cups rich milk and 1 cup sugar and bring to a boil; have 5 tablespoons of sifted flour wet with 1 cup of milk, and pour on the hot mixture gradually, stirring all the time to prevent lumps; return to the kettle and cook till it thickens, — about 10 minutes after beginning to boil; then take from the stove and beat while cooling; when half cooled add sliced peaches, apricots, bananas, whole raspberries, blackberries, huckleberries or strawberries. Serve ice cold. Vary the amount of fruit to suit taste This pudding may be varied by leaving out the fruit and using 2 cups strong coffee instead of that much milk, and proceed as before. Or, i3ut 1 square of chocolate in the milk, omit the fruit, and thus make a chocolate pudding. GINGER PUDDING— Take 1 cup molasses, 1 egg, ^ cup butter, ^ cup hot water, 1 tablespoon ginger, 1 teaspoon soda; stir in flour enough to make pretty stiff, and add ^ cup of any fruit desired; put in a greased mold and steam 1^ hours. GOOSEBERRY PUDDING.— Cook the gooseberries until soft, in as little water as possible, rub them through a sieve, and add 2 tablespoons butter, 3 eggs well beaten, 1 teacup bread crumbs, | teacup sugar; put a border of puff paste around the side of a pudding dish. beat the mixture well, or until very liii;lit, put it in a tlisli, and bake 40 minutes. As soon as it is done strew suL,^ar over it thickly, and serve at once. GOLD PUDDING — To the well-beaten yolks of 8 eggs, add | cup sugar, 1 tablespoon butter, 1 cup milk; add 1 teaspoon of baking powder in flour enough to make a fairly stiff batter, a little salt, and 1 cup seeded raisins; beat all well together and steam one hour. Serve with our white pudding sauce. The golden yellow pudding, with white sauce, will please both eye and palate. GRAHAM PUDDING.— Take 1 cup raisins seeded and chopped, 1 cuxj molasses, 1 teaspoon soda dissolved in 1 scant cup sweet milk, -| teaspoon salt, 2 cups graham flour; steam 3 hours. Fine. STEAMED GRAHAM PUDDING.— Beat together 3 eggs and 3 tablespoons sugar, add 1 tablespoon melted butter, ^ cup sour cream, 1 cup sour milk, 1 teasjooon soda sifted into 3 cups graham flour; add dried cherries, or pour over sliced apples, if fruit is desired, and steam. It is nice with or without fruit. Eat with cream and sugar. HANOVER PUDDING.— Sift 2 teaspoons baking powder into 2^ cups flour, add a pinch of salt and some spices (say cinnamon and nutmeg), 1 cup suet or ^ cup butter, | cup molasses, 1 cup milk, 1 egg, 1 cup stoned raisins; boil 2^ to 3 hours. Eat with hard sauce, or any liquid sauce preferred.