Beat the eggs, add the sugar, and stir them into the milk, which must be very hot but not boiling; stir till it thickens, and then take it from the fire. Put a layer of washed raisins in the bottom of a mould, then a layer of slices of stale cake or lady-fingers, then more raisins around the edge of the mould, and more cake, till the mould is full. Pour the custard over very slowly, so the cake will soak well, and bake in a pan of water in the oven for an hour. This pudding is to be eaten hot, with any sauce you like, such as Foamy Sauce. Cut-up figs are nice to use with the raisins, and chopped nuts are a delicious addition, dropped between the layers of cake. Cottage Pudding 1 egg. 1 cup sugar. % cup of milk. 1% teaspoonfuls baking-powder✪ Cottage Pudding. FOR A LITTLE GIRL 123 Beat the yolk of the egg light, add the sugar slowly, and beat more, then put in the milk, the flour, the whites of the eggs beaten stiff, and last of all the baking-powder, and stir it up well. Put in a greased pan and bake nearly half an hour. If you want this very nice, put in half a cup of chopped figs, mixed with part of the flour. Serve with Foamy Sauce. Prune Whips This was a cooking-school rule which the Pretty Aunt put in, because she said it was the best sort of a pudding for little girls to make and like. 1 tablespoonful of powdered sugar. 2 tablespoonfuls stewed prunes. White of one egg✪ Prune Whips. Cook the prunes till soft, take out the stones, and mash the prunes fine. Beat the white of the egg very stiff, mix in the sugar and prunes, and bake in small buttered dishes. Serve hot or cold, with cream. Junket 1 junket tablet. 1 quart milk. 124 A LITTLE COOK BOOK % cup sugar. 1 teaspoonful vanilla✪ Junket. Break up the junket tablet into small pieces, and put them into a tablespoonful of water to dissolve. Put the sugar into the milk with the vanilla, and stir till it is dissolved. Warm the milk a little, but only till it is as warm as your finger, so that if you try it by touching it with the tip, you do not feel it at all as colder or warmer. Then quickly turn in the water with the tablet melted in it, stirring it only once, and pour immediately into small cups on the table. These must stand for half an hour without being moved, and then the junket will be stiff, and the cups can be put in the ice-box. In winter you must warm the cups till they are like the milk. This is very nice with a spoonful of whipped cream on each cup, and bits of preserved ginger or of jelly on it. Strawberry Shortcake Margaret's mother called this the Thousand Mile Shortcake, because she sent so far for the recipe to the place where she had once eaten it, when she thought it the best she had ever tasted. 1 pint flour. % cup butter. FOR A LITTLE GIRL 125 1 egg. 1 teaspoonful baking-powder. 1 cup milk. 1 saltspoonful of salt✪ Strawberry Shortcake. Mix the baking-powder and salt with the flour and sift all together. The butter should stand on the kitchen table till it is warm and ready to melt, when it may be mixed in with a spoon, and then the egg, well beaten, and the milk.

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Beat the eggs, add the sugar, and stir them into the milk, which must be very hot but not boiling; stir till it thickens, and then take it from the fire. Put a layer of washed raisins in the bottom of a mould, then a layer of slices of stale cake or lady-fingers, then more raisins around the edge of the mould, and more cake, till the mould is full. Pour the custard over very slowly, so the cake will soak well, and bake in a pan of water in the oven for an hour. This pudding is to be eaten hot, with any sauce you like, such as Foamy Sauce. Cut-up figs are nice to use with the raisins, and chopped nuts are a delicious addition, dropped between the layers of cake. Cottage Pudding 1 egg. 1 cup sugar. % cup of milk. 1% teaspoonfuls baking-powder. FOR A LITTLE GIRL 123 Beat the yolk of the egg light, add the sugar slowly, and beat more, then put in the milk, the flour, the whites of the eggs beaten stiff, and last of all the baking-powder, and stir it up well. Put in a greased pan and bake nearly half an hour. If you want this very nice, put in half a cup of chopped figs, mixed with part of the flour. Serve with Foamy Sauce. Prune Whips This was a cooking-school rule which the Pretty Aunt put in, because she said it was the best sort of a pudding for little girls to make and like. 1 tablespoonful of powdered sugar. 2 tablespoonfuls stewed prunes. White of one egg. Cook the prunes till soft, take out the stones, and mash the prunes fine. Beat the white of the egg very stiff, mix in the sugar and prunes, and bake in small buttered dishes. Serve hot or cold, with cream. Junket 1 junket tablet. 1 quart milk. 124 A LITTLE COOK BOOK % cup sugar. 1 teaspoonful vanilla. Break up the junket tablet into small pieces, and put them into a tablespoonful of water to dissolve. Put the sugar into the milk with the vanilla, and stir till it is dissolved. Warm the milk a little, but only till it is as warm as your finger, so that if you try it by touching it with the tip, you do not feel it at all as colder or warmer. Then quickly turn in the water with the tablet melted in it, stirring it only once, and pour immediately into small cups on the table. These must stand for half an hour without being moved, and then the junket will be stiff, and the cups can be put in the ice-box. In winter you must warm the cups till they are like the milk. This is very nice with a spoonful of whipped cream on each cup, and bits of preserved ginger or of jelly on it. Strawberry Shortcake Margaret's mother called this the Thousand Mile Shortcake, because she sent so far for the recipe to the place where she had once eaten it, when she thought it the best she had ever tasted. 1 pint flour. % cup butter. FOR A LITTLE GIRL 125 1 egg. 1 teaspoonful baking-powder. 1 cup milk. 1 saltspoonful of salt. Mix the baking-powder and salt with the flour and sift all together. The butter should stand on the kitchen table till it is warm and ready to melt, when it may be mixed in with a spoon, and then the egg, well beaten, and the milk.

A Little Cook-Book for a Little Girl