Machias Cook Book

Grease a deep dish with butter then break up two large slices of bread into it, pour milk over it, and sprinkle >4 of a cup of prepared cocoanut, then beat the yolks of 2 eggs (save whites for frosting) and sugar enough to sweeten to taste, a little salt and milk. It takes about i pint of milk in all, part of this is poured over the bread crumbs at first. Bake in a moderate oven ; when done beat the whites of the eggs to a stiff froth, add 2 spoonfuls sugar and pour over the top of the pudding, then set it in the oven to brown lightly. It is best when cold. Mrs. F. H. Sanborn. ORANGE PUDDING, No. i. To I pint of water add t. small cup sugar, when boiling stir in 3 tablespoons- corn starch, after, removing from fire add juice of i lemon and juice and pulp of 3 oranges ; when cold -serve with whipped cream. Mrs. Ernest Crank. ORANGE PUDDING, No. 2. Peel and slice 6 oranges, sprinkle over them ^ cup sugar, boil I pint of milk, add I whole egg and the yolks of 2, >4 cup of sugar and 2 tablespoonfuls com starch, boil until it thickens, then pour it over the oranges. Beat the whites of the eggs to a stiff froth, and put on top. Brown in oven. HALF HOUR PUDDING. Cream yi cup butter with i cup sugar. To this add i pint cold milk, beat well and then add the beaten yolks of 4 eggs, and lastly the beaten whites. Bake ^ hour and serve immediately with brown sugar sauce. BROWN SUGAR SAUCE FOR SAME. ^ cup butter, 1 small cup brown sugar, beaten to a cream, add 4 tablespoonfuls cream, one at a time, flavor with vanilla and set over the tea kettle until it is served. Nellie G. Mayhew. LEMON FROSTED RICE PUDDING. I quart sweet milk, }i teacup rice, 4 eggs, i large cup of sugar, 2 lemons, salt. Put the rice in the milk, and place in a double boiler to cook, when rice is well done remove from stove and let partly cool. Then add 2 whole eggs and the yolks of 2 eggs, (saving the whites for frosting), the juice of 2 lemons, and the sugar, put in oven and bake about half an hour, then beat the whites of the 2 eggs stiff, add ^ a cup of sugar, put on top and place in a hot oven until brown. Mrs. A. R. Gilson. CUP PUFFS. w yi cup of white sugar, ^ cup of milk, 2 eggs, 2 teaspoons of baking powder, a pinch of salt, flour enough to make a batter that will fall from the spoon. Butter 6 teacups and put a spoonful of batter in each ; then a little fresh fruit, then fill half full of batter. Steam an hour in a steamer. They come out of the cups perfect puff balls. Serve with liquid sauce. Mrs. A. R. Gilson. RASPBERRY PUDDING. Mix I pint of flour as you would for cream tartar biscuit, only a little shorter, roll out thin (i inch) then place i quart of berries on the crust and gather up the edges, covering the berries, place in a ; deep dish, steam i hour, then turn upside down in a dish, cut in four quarters, lift the crust and add plenty of sugar and butter ; let it stand ji few minutes and serve. No sauce required. Mrs. Anna Plavy, Sioux City, Iowa. SUET PUDDING, No. i. I cup molasses, i cup milk, i cup chopped suet, i cup raisins, 3}i cups flour, I teaspoonfol soda, i teaspoonful cinnamon, a little nutmeg, salt, citron and currants if desired. Steam 3 hours. Mrs. W. W. Bradbury. SUET PUDDING, No. 2. I egg, y^ cup sugar, i coffee cup sweet milk, 2 teaspoonfuls cream tartar, i teaspoonful soda, i cup chopped suet, flour to thicken as for cake, fruit, spices and saU. Steam i yi hours. I tablespoonful cornstarch, wet with cold water, pour on hot water to cook it. Add i teaspoonful butter and i teacup sugar. Olive V. Kelly, Whitewater, Wis. SUET PUDDING, No. 3.