Kirmess cook book

Mrs. O. A. Gould, New York. Beat four eggs to a stiff froth, add half a cupful of sugar, a teaspoonful of salt and stir these ingredients well into the eggs ; then pour in a pint of milk, and when these ingredients are well beaten together add four cupfuls of sifted flour and three teaspoonfuls of baking powder; after this add half a pound of finely chopped suet, which should be sprinkled with a little flour. Butter a large pudding mould well, put in a layer of the batter, then a layer of fine King or pippin apples, sliced thin; sprinkle just a little fine sugar over the apples and a little mace or grated nutmeg; then add a layer of the batter, then a layer of sliced apples, seasoning each layer with just a suggestion of sugar and nutmeg or mace. Continue this process till fruit and batter are all used. Always have the layer of apples deeper than that of the batter. When the mould is full to within an inch of the top, cover tightly, stand it in a big kettle of boiling water; let the water come to within two inches of top of mould. Let the pudding boil three hours, then turn it out of mould and serve hot or cold with cream and sugar. TO USE STALE CAKE. Mrs. W. A. Durrie, Cut in slices, and toast like bread. Butter, and spread with jelly or jam. Keep hot till served. A QUICK AND SIMPLE DESSERT. Miss Louise Edge. Fry slices of sponge cake in butter until brown. Spread slices of friut on each piece, and make a thick sauce, by stirring a little arrowroot into the juice of the fruit, when heated. Cover the slices bountifully with the sauce. SNOW PUDDING. Mrs. Charles A. Greer, Rye, N. Y. Dissolve one-half box of Cox's gelatine in a pint of boiling water, add two cups of sugar, and the juice of two or three lemons; when this has become cool (not hard) beat in the whites of three eggs, and beat to a stiflf froth. Place in mold. SAUCE FOR THIS PUDDING. Place on the fire, in double boiler, one pint of milk. When it comes to a boil add the yolks of three eggs, well beaten, one tablespoon of corn-starch mixed well with a little cold milk. Remove from fire, add sugar and vanilla to taste. Serve over the snow pudding. TAPIOCA CREAM. Mrs. Tryon, Batavia, N. Y. Soak over night two heaping tablespoons of tapioca, in the morning drain off the water, beat the yolks of two eggs with one-half cup sugar, little nutmeg and the tapioca. Stir all in one quart of boiling milk^ boil ten minutes, beat the whites of the eggs to a stiflf froth with a little sugar, flavor with vanilla and stir into the custard. Brown in the oven. SNOW BALLS. Miss Potter, Portchester, N. Y. Yolks of three eggs, beaten a little, and one cupful of granulated sugar, and beat until very light; then beat in three tablespoonfuls of cold water, grated rind of one lemon, two tablespoonfuls of lemon juice, and one small cup of flour, mixed with one and a half teaspoonfuls of baking powder; add whites of eggs, beaten to a stiff froth; mix lightly and pour into buttered cups and steam three-quarters of an hour. Sauce. Cream onequarter of a cup of butter with one cupful of sugar ; add one-half cup of cream, one teaspoonful of lemon juice, and cook over hot water till creamy. PEAR DESSERT. Mrs. T. K. Egbert, New York.