Machias Cook Book

Mrs. F. H. Sanborn. XMAS PUDDING. I heaping cup butter, 414 cups flour, 2 cups sugar, 2 cups raisins, 2 cups currants, 34 cup milk, 4 eggs, }l lb. citron, %, lb. candied lemon peel, 2 teaspoonfuls cloves, i teaspoonful soda, i nutmeg, chop citron and lemon peel very fine. Steam 3 hours. J^ cup butter, i cup powdered sugar, j4 cup cream, i teaspoonful vanilla. Beat butter to a cream, add sugar gradually, when light and creamy add cream and vanilla. When all is beaten smooth place in a basin of hot water and stir until smooth, no longer. Takes only a few minutes. Mrs. S. M. Pennell. COOPERSTOWN PUDDING. Stir into i pint of boiling milk 3 tablcspoonfuls of bread flour or heaping ones of pastry flour, and i teaspoonful corn starch, made into a paste with a little cold milk. Add a small piece of butter. Beat 4 eggs, yolks and whites separately, and when it has cooled a little stir in the eggs, just before it is put in the oven to bake. Place pudding dish in pan of boiling water and bake yi hour. • > < I egg, I cup of sugar, with or without % cup scalded cream or milk, flavor with vanilla. BOWDOIN PUDDING. y^ box gelatine soaked in i quart milk i hour, then heat milk, and 3l64 yolks of 3 eggs, i cup sugar, salt. Beat whites of 3 eggs stiff, remove from stove, add whites and flavor with vanilla. Serve with cream. CHARLOTTE RUSSE. 3 egzs, i>^ cups sugar, 2 cups flour, J^ cup water (cold), i teaspoon fill cream of tartar, yi teaspoonful soda. This is for the cake which is to be baked in a shallow pan. When cold cut into strips, and line one large dish or two smaller ones with it, leaving spaces between about the width of the strips. Take J4 of a box of Cox's or yi box of the small size of Sparkling gelatine. Dissolve in i large coffee cup of new milk. Set it in hot water and stir till it is dissolved, then add i teacupful of sugar and i pint of cream. Stir well and set away to cool ; when it is the consistency ot thick cream, stir in the whites of 5 well beaten eggs, flavor with vanilla and pour into the dish or mould. If kept where it is cold it will be ready to serve in 4 or 5 hours. Mrs. T. S. Smith. BANANA PUDDING. Dissolve ^ of a box of gelatine in J^ a pint of cold water for i hour, then add J^ pint of boiling water, the juice of 2 oranges and t lemons and 2 cups of sugar ; strain into a mould and let it stand until it begins to thicken, then stir in 6 thinly sliced bananas. When sufficiently hard, turn out of the mould and serve with whipped cream. CORRIE F. McGOULDRICK. PINEAPPLE SNOW. I package of Cox's gelatine with juice of i lemon added, or i package of Plymouth Rock gelatme, with 2 teaspoons of essence of lemon added. Soak the gelatine in ^ pint of water i hour,, then dissolve in i pint of boiling water. Sweeten to taste. When partially cold add the beaten whites of 4 eggs and i can of grated pineapple. Turn into mould. Make a soft custard of the yolks of eggs, to serve as sauce, or use cream and sugar. The latter is preferable. Mrs. Eben A. Holmes, Eastport. SNOW PUDDING. ^ box gelatine dissolved in i pint of hot water ; strain on to 2 cups sugar, add juice of 2 lemons, salt, whites of 3 eggs ; beat to a froih. SAUCE. Soft custard made of the yolks of 3 eggs, i tablespoonful sugar, I pint milk, i egg, i teaspoonful vanilla. Mrs. Mary W. Stone. MARY'S PUDDING. Scald Yq, pint milk and stir in 2 well beaten eggs, and sugar to taste, cook until like soft custard, set out to cool, and while cooling beat y^ pint of cream up thick and add to the custard, when cooled flavor. Pack and set in a warm place 3^^ hours. You can add bits of pineapple or orange if you like, or flavor with vanilla. SAUCES. FOAM SAUCE.