Machias Cook Book

I cup chopped raisins i or whole if preferred), 2 cups suet or pork, chopped or cut fine, and fried a little, i cup sweet milk, ^ cup molasses, i teaspoon soda, 4 cups flour. Steam 2 hours. Eat with sugar sauce, same as made for cottage pudding. Addie Gray, Wesley, Me. SPONGE CAKE PUDDING. ^ cup sugar, }4 cup flour, }( cup butter, 1 pint milk, yolks and whites of 5 eggs beaten separately. Mix sugar and flour together, wet with a little cold milk and then stir into boiling milk. Cook until it thickens and is smooth, then add butter, and when well mixed stir into the well beaten yolks. Then, add whites of eggs beaten stiff. Bake in cups placed in pan of hot water in oven. . }( cup butter, }4 cup sugar, ^ cup cream ; cream the butter and sugar together and then the cream. Place over kettle for few minutes, then beat with egg beater. Vanilla. CORKIE F. McGOULDRlCK. RICE PUDDING. 1 cup rice, i quart milk, 4 eggs, tablespoon butter, i cup sugar, salt. Boil rice in pint of milk or water until tender, then remove from fire, add eggs, sugar, salt and milk beaten together, mix, pour in pudding dish, break butter in small pieces on surface ; bake in ^ steady oven 30 minutes ; flavor with lemon or vanilla ; also 1 eup of 1 cup of raisins. Mrs. Ernest Crane FRUIT PUDDING, No. i. 0Soak ^ box gelatine in i cup cold water one hour, add i cup boiling water, the juice of 2 lemons, 2 cups sugar ; let this stand Ifg until it begins to thicken, then add 2 oranges, 2 bananas, 6 figs, 9 dates, 10 nuts, cut this all fine and stir all together. Serve with whipped cream. Mrs. 'Walter Hill. FRUIT PUDDING, No. 2. }i box gelatine soaked in i cup cold water. Then add i cup boiling water. Pour this over peaches, oranges, pineapple or any fruit, sweeten and set in cool place. Serve with whipped cream. Mrs W. L. Northey. FRUIT PUDDING, No. 3. I large cup butter, 2 cups sugar, 4 eggs, 4 cups flour, 2 cups raisins, 2 cups currants, ^ cup milk, ^ lb. citron, ^ lb. candied lemon peel. 2 teaspoonfuls cloves, i nutmeg, i teaspoonful soda ; chop citron and lemon peel. Steam 3 hours. M. F. Longfellow. DARK PUDDING. (Good.) 1 egg, I cup moluses, ^ cup sugar, 2 tablespoonfuls melted butter, cup sour milk, i teaspoon soda, }i teaspoon spices, i cap raisins, i cup currants. 3 cups flour, salt. Steam 3 hours. 2 eggs beaten well, ^ cup sugar, }4 cup melted butter, i tablespoonful com starch, i cup boiling water. Margaret Gilson. CRACKER PUDDING, No. 1. 4 crackers rolled fine, i quart milk, yolks of 3 eggs, sugar and salt to taste, }i cup raisins ; white of eggs on top. To be eaten cold. Mrs. Sarah Albek. CRACKER PUDDING, No. 2. 4 pounded crackers, 3 eggs, i cup raisins, i cup sugar, nutmeg, salt, i}4 pints milk, butter size of a walnut. Bake i hour or until it thickens in the center. RAISIN PUFFS. 2 eggs, j4 cup butter, 2 cups flour, i cup milk, i cup raisins (chopped fine), 3 teaspoonfuls baking powder, 2 teaspoonfuls sugar. Steam }4 hour in small cups, (half full). This will make enough for six cups. Serve hot. GOOD COMMON SAUCE FOR SAME. ^ coffee cup brown sugar, i teaspoonful flour, (beat well together), ^ cup boiling water, and simmer a few minutes. Flavor with nutmeg. Mrs. a. R. Gilson. DEXTER PUDDING. I cup molasses, i cup milk, i cup suet or }4 cup butter, i teaspoonful cream tartar, i teaspoonful soda, 3 1/2 cups flour. Steam 3 hours. Mrs. W. H. Allen. PRUNE PUDDING. I cup stewed prunes, chopped, add the well beaten whites of 4 eggs and a small cup of sugar. Bake 20 minutes and serve at once with whipped cream. Nellie G. Mayhew. WHEAT PUDDING. I cup sour milk, i cup molasses, 2 cups wheat, i cup chopped raisins, 2 teaspoons of soda, and a little salt ; very nice with whipped cream, or you can use egg sauce.