Kirmess cook book

COTTAGE PUDDING. Mrs. Ellwood. One cup sugar, one cup milk, one-half cup melted butter, one egg, one pint lightly sifted flour, a small teaspoon of cream tartar, one teaspoon of soda. Bake three-quarters of an hour. Use hard or soft sauce. SUET PUDDING. Mrs. W. V. Toffey. One cup beef suet (chopped fine), one cup molasses, one cup milk, two cups flour mixed with one teaspoonful of baking powder, one cup raisins, one cup currants, one tablespoonful cinnamon, one tablespoonful allspice. Boil from two to three hours by placing the pudding boiler in a deep vessel of boiling water. To be eaten hot with a creamy sauce. ' GERMAN PUFFS. Mrs. H. V. Condict. One and one-half cups flour, three cups milk, three eggs beaten very light, three teaspoons melted butter, one saltspoon of salt. After beating hard with spoon for several minutes, pour in muffin tins, or earthen cups, which have been made very hot and buttered. Bake 45 minutes in very hot oven, first on the bottom of the oven until raised and set, finishing to a fine brown on shelf. If taken out too soon they will fall — should be hollow inside and crisp — and eaten immediately with either soft or hard sauce. ENGLISH PLUM PUDDING. Mrs. John J. Flagg. One pound beef suet (chopped fine), one pound of currants, one pound sugar (best white powdered), one and one-half pound raisins, one-fourth pound orange peel (cut very fine), one- fourth pound citron (cut very fine), one-fourth pound lemon peel (cut veiy fine), one and one-half nutmegs (grated), two teacupfuls bread crumbs, one teaspoon salt, one-half teacupful brandy, eight fresh eggs. Above will fill two one quart bowls. Each pudding should be steamed eleven hours. FRUIT PUDDING. Mrs. J. Wm. McKelvey. One cup of sugar, one cup of milk, one tablespoonful melted butter, three cups of flour, two teaspoonfuls of baking powder in flour, two eggs, pinch of salt. Put fruit in dish and pour batter over and bake. TUTTI FRUTTI PUDDING. Mrs. William Brinkerhoff. One cup very soft rice, which has been boiled in milk, one pint whipped cream, one cup chopped figs, one quarter cup chopped preserved ginger, one quarter pound candied cherries cut in halves, one wineglass of sherry wine, one half box gelatine, one cup cold water. Dissolve gelatine in water slightly warmed, when cold mix all together, adding whipped cream last. Put in mould and set on ice. When cold turn out on dish, with one half pint of whipped cream and sherry. Rice must be cold when used. LEMON PUDDING. Mrs. W. F. Brown. Boil one pint of milk, stir in one tablespoon cornstarch (wet with cold water), when milk boils, then one tablespoon butter. Stand this aside to cool. Beat the yolks of four eggs, one cup white sugar and mix well, then add the juice of two lemons and grated rind of onee; beat this to a stiff cream, and add to the cold cornstarch. Beat all well together, put in a buttered dish and stand back till stiff. Eat cold. Make a meringue of the whites of eggs, by beating stiff and adding three tablespoons sugar. Spread on top of pudding and brown a minute or two. LEMON PUDDING.