The Monmouth Baptist ladies' cook book

time, whipping slowly and evenly for half an hour or till quite stiff. Serve in sherbet cups with whipped cream piled on top. Or can be moulded in small cups and served with plain custard made of the yolks of the eggs. SPONGE PUDDING. Miss Ida Matthews. One pint new milk, two tablespoons flour. Make thickening with flour and part of the milk. Put the rest of milk in a double boiler. When it boils stir in the thickening. Cream one cup sugar and onethird cup butter, stir into the thickened milk. Remove from fire and cool. Beat five eggs separately, stir in the yolks first and then the whites ; flavor. Butter a two-quart pan, pour the pudding in, set in a pan of hot water and bake one hour in a slow oven. Serve warm, Dressing : — One cup sugar, one-half cup butter, white of one egg beaten stiff. Heat on back of stove. SPONGE PUDDING OR SOUFFLE. Mrs. John M. Jewett, Chicago. One-fourth cup sugar, one-half cup flour, one pint milk (boiled), one-quarter cup butter, yolks five eggs whites of five eggs. Mix sugar and flour, wet with a little cold milk and stir into the boiling milk. Cook until it thickens and is smooth. Add the butter and when well mixed stir it into the well beaten yolks of the eggs. Then add the whites beaten stiff. Bake in cups or in a shallow dish or in paper cases in a hot oven. Place the dish in a pan of hot water while in the oven. Serve with cream sauce. STEAMED PUDDING. Mrs. Henry Pattee. One and one-half cups fine bread crumbs, one-half cup flour, one teaspoon cream of tartar mixed with it ; three-fourths cup chopped suet, three-fourths cup stoned raisins, one-half cup molasses, one-half cup milk, one-half teaspoon soda dissolved with the molasses, one-half teaspoon salt, one-half teaspoon cloves, one-half teaspoon cinnamon, nutmeg to taste. Steam three hours. Serve hot. Sauce: — One teacup sugar, one-half cup water, one cup milk, one teaspoon butter, one teaspoon corn starch dissolved in a little milk. Boil till well done. Pour this over the white of one egg: beaten stiff. STEAMED PUDDING. Mrs. John Nesbit Swan. Two eggs, one cup sugar, piece of butter size of an egg. one cup of milk, two cups of flour, two teaspoonfuls of baking powder. Pour into a mold holding at least three quarts into which previously has been placed a layer of fruit, either raw or canned, with the juice poured off". Steam one hour and eat w:th the following, hard sauce: One-half (or more) cup butter, one cup sugar — creamed. To this add one egg that has been beaten till very stiff. Flavor. STEAMED PUDDING. Mrs. W. H. Wolf. One cup sugar, two-thirds cup butter, one cup sweet milk, one cup raisins, three cups flour, one teaspoon soda, one teaspoon all kinds spices. Steam two hours. Serve hot with a dressing of ten tablespoons' of powdered sugar, two tablespoons of butter, whip to a cream. Add the whites of two eggs beaten stiff. Season with vanilla. STEAMED PUDDING. Mrs. L. M. Dougherty. One and one-half cups of sugar, one cup sweet milk, three cups flour, one-half cup butter, one egg, one good teaspoon of soda, one teaspoon of cinnamon, one teaspoon of cloves, one-half cup of chopped citron, one cup of raisins or currants. Sauce for Pudding:— One-half cup of butter, one-half cup flour, one cup sugar. Mix thoroughlv. Add one pint of boiling water. Stir briskly and cook fifteen minutes.