Kirmess cook book

Slice four oranges over which sprinkle sugar. Dissolve a heaping teaspoon of com starch in a little cold water; over this pour a pint of boiling water. Add one cup of sugar and the juice of one lemon. Beat the whites of two eggs to a froth and spread over the top. QUEEN OF BREAD PUDDINGS. Mrs. Ralph Stauffen, Providence, R. L One pint of bread crumbs, one quart of milk, four eggs, (reserving the whites for the meringue), one-fourth cup of sugar, rind and juice of one lemon, a little salt and some small pieces of butter, when baked add meringue, brown in oven quickly. QUEEN OF PUDDINGS. Mrs. Oliver B. Blanchard. One pint fine bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs, well beaten with a pinch of salt, the grated rind of a lemon, a piece of butter the size of an egg. Bake until done but not watery. Whip the whites of the eggs stiff, beat in half teacup of sugar in which has been strained the juice of the lemon. When the pudding is cool, spread over the top a layer of jelly, and then the whites of the eggs. Place in oven to brown slightly. BREAD PUDDING. Mrs. George M. Culver. To one quart of bread crumbs soaked soft in a cup of hot milk add, one cupful of molasses, one cupful of raisins, one teaspoonful each of spices, one teaspoonful of salt, one tablespoonful of butter, one teaspoonful of soda, two eggs, well beaten, one cupful of flour, sifted. Boil or steam three hours and serve with sauce made of butter, powdered sugar and one egg. Beat fifteen minutes until light. STEAM BREAD PUDDING. Miss Caroline F. Stewart, Middletown, N. Y. One pint bowl fine bread crumbs, one-half cup of milk, one-half cup of molasses, one egg, one teaspoon ground cinnamon, one-half teaspoon ground cloves, onehalf teaspoon bicarbonate soda, one-half teaspoon (small one) of salt, one-half nutmeg, grated, one cup of stoned raisins (if seedless raisins are used they should be split). Beat the ingredients well and steam for one hour in double pudding steamer. SAUCE FOR STEAMED BREAD PUDDING. One large tablespoon butter, three-fourths cup of sugar, beat to a cream, add tablespoon brandy, one-half cup cream whipped stiff then beat with the creamed butter and sugar. RICE PUDDING. Mrs. T. K. Egbert, New York. Two tablespoonfuls of rice, wash thoroughly, mix with one quart of milk, butter size of hickory nut, one tablespoonful of sugar, or sweet enough to taste well. Grate nutmeg over topop, put on back of stove and simmer for one hour, stir gently occasionally. Put in oven, bake slowly for one hour and a half. RICE PUDDING. Mrs. George R. Hough. Put one-half cup rice and three cups milk into double boiler and steam until soft, add one pint milk, one-half cup sweet cream or butter, yolks of three eggs well beaten, five tablespoonfuls sugar. Place again on fire and stir gently until boiling. Put in pudding dish and make meringue of whites of eggs. bird's nest pudding. Mrs. C. M. Gould, Bayside, L. I. Peel and slice four nice apples. Put them in a deep dish, cover them with bread crumbs, and add a lump of butter size of an egg, one-half cup of molasses, one cup of raisins, one cup of currants, one tablespoonful of citron chopped fine, the rind of an orange, and a half cup of sherry. Bake one-half hour, serve hot with hard sauce.