The Monmouth Baptist ladies' cook book

TAPIOCA WITH PINEAPPLE. Mrs. Jos. Stevenson, Tarkio, Mo. One -half cup tapioca. Soak over night in enough water to cover. In the morning add two pints of water and cook slowly until transparent. One and one-half cups of sugar and a little salt. Bake one hour. Remove and add one-half can of grated pineapple. Serve with whipped cream. Other fruit may be used. TAYLOR PUDDING. Mrs. Lucy Clark. One cup of molasses, one cup suet, one cup of sweet milk, one teaspoon soda, flour to thicken, raisins or currants. Steam two hours. Sauce : — One egg, table spoon flour, one-half cup sugar, one spoon of butter. Mix and thicken with boiling water. TRANSPARRENT PUDDING. Mrs. H. Ewing. Yolks of eight eggs, three-fourths pound butter, one pound sugar, one nutmeg, one pint cream ; mix well, put into a pan and set over a vessel of boiling water for a few minutes. To be baked in rich puff paste. VEGETABLE PUDDING. Mrs. Fred * Wildemuth. One cup each of chopped suet, grated potatoe, grated carrot, sugar, raisins, flour ; one teaspoon allspice, cinnamon, nutmeg and salt ; one-half teaspoon soda. Steam two hours. To be eaten with hard or liquid sauce. VANILLA SOUFFLE. One-half pint of milk in a double boiler, moisten three tablespoons of flour in a little cold cream or milk. Cook until it thickens ; separate four eggs ; add the yolks of the hot mixture, take 'from the fire, mix thoroughly, then add the well beaten whites of four eggs, stirring carefully. Fill into greased custard cups, stand them in boiling water, bake in good oven fifteen or twenty minutes. Serve with vanilla sauce. WOODFORD PUDDING. Mrs. C. M. Johnson. Mrs. Eli Dixson, Roseville. Three eggs, one cup sugar, one-half cup butter, three-fourths cup flour, one teaspoon soda dissolved in one-third cup sour milk, one teacup jam (raspberry) - Bake slowly. Sauce for above: — Three eggs (the yolks), one cup sugar, butter the size of an egg; cream butter and sugar together. Make thin as desired with boiling water. Put in a bowl and set in a vessel of hot water. Use whites of the eggs for top of pudding. . PUDDING SAUCE. Mrs. Lizzie Hanna. One white and two yolks of eggs beaten light, beat \nto this two cups powdered sugar until perfectly smooth then add one-half cup scalded milk. PUDDING SAUCE. Mrs. E. A. Root. One pint water, one tablespoon corn starch, two of butter, one cup sugar, boil together. One well beaten egg may be added and the juice of oranges. PUDDING SAUCE. One cup sugar, one-half cup butter, yolks of two eggs. Beat all together very light, then add the whites well beaten. Flavor to taste. Steam over boiling water. LEMON SAUCE FOR PUDDINGS. Mrs. A. B. Seaman. Two cups hot water, one cup sugar, three teaspoons corn starch, grated rind and juice of one lemon, one tablespoon butter. Boil the water and sugar five minutes and add the corn starch wet in a little cold water. Cook about ten minutes, then add the lemon and butter. Stir until the butter is melted and serve at once. Add more water if too thick. MAPLE SUGAR SAUCE. Mrs. E. A. Welch, Enid, Okla.