The National home cook book

~ CARAMEL—Melt one \Pantashaes of bitter in sauce pan. Add one cup brown>sugar, let melt and brown a very little. — - Dissolve 1% tablespoons of cornstarch in two cups of milk, — Add to sugar and boil about three minutes. Flavor with © _ Vanilla. Can be served with milk or whipped cream. : - CARROT—Looks and. tastes very much like plum puddings aa 3 One cup grated carrots, one cup grated potatoes (white), — a, one cup ground beef suet, one cup raisins, one cup currants, _ one-half cup sugar, one-quarter cup sour milk, two tea- | spoons soda, one teaspoon cinnamon, one-half teaspoon cloves, one-half teaspoon nutmeg, speck of salt. Mix well and stiffen 2 ‘with flour, Steam three hours. 5 ¥ Dressing: Mix thoroughly one-half cup sugar, one-half * teaspoon flour; stir into one cup boiling water. When clear” _ add one teaspoon butter and one teaspoon vanilla. Stir unt i the butter is melted. t - CHERRY—One-half cup stoned cherries—or any fruit doe # sired. One cup flour, one-fourth teaspoon soda, one teaspoon — baking» powder sifted in flour. Two-thirds cup milk—if you ~ have a little cream, sweet or sour, add to milk; if you have ~ not enough milk, add cold water and teaspoon butter soft. oa pinch of salt. Steam 20 minutes—over vegetable kettle if you — choose. Sauce for same: One-half cup sugar in which one tablespoon flour has been rubbed smooth. One tablespoon — butter, melt, add sugar and flour with one-half pint of cold ~ water. Stir until it boils. -Add juice of fruit or ‘other flavor. — A CHOCOLATE—One pint of bread crumbs, pounded or i ground fine, one pint sweet milk, two eggs, one square. of ~ chocolate grated fine, one-half cup sugar. Mix all together, — boil 10 minutes, stir slowly “so not to burn, then bake in a moderate oven 15 minutes. Serve with whipped cream Slightly S, Sweetened or any nice pudding sauce. 4 CHRISTMAS (Genuine English)—One pound ~ Pe one a pound beef suet, one pound currants, three-quarters pound ~ mixed peel, one nutmeg, rinds and juice of two lemons, two ounces blended almonds, one teaspoon ground spices, one tea-— a spoon salt, one-half pint old ale or milk, one pound bread crumbs, one pound raisins, one pound sultanas, six eggs, three- -quarters pound sugar. Serve with custard or brandy © ee Steam 12 hours. This will make four good-sized pud= y dings CORN MEAL—One cup sour milk, one-fourth cup > sugar,. by Reece torathe teaspoon soda; one-fourth teaspoon salt; enough ~ corn meal and flour (half and half) to make stiff batter, put in a buttered dish and steam one hour. Serve with cream and sugar. Raisins, currants or other dried fruit may be added. - = COTTAGH—Scant cup sugar, one-half cup lard, one well- _ beaten | egg, one-half cup milk (sweet), one-half cup water, teaspoon vanilla,: pinch salt, two teaspoons baking powder, — one-third teaspoon soda, flour enough to make moderate thick — batter; bake in gem pans if you can. Dressing: One pint water, s one cup seeded raisins, butter size of cherry. Put on stove, ~ boil till raisins are tender, add cup milk, pinch salt, some nut--_ meg; stir up two tablespoons cornstarch (or flour), scant cup Sugar in milk, add to raisins, stir until boils; take off, add ~ .e-half teaspoon vanilla; if too thick add some warm “water. ¢ should be kept warm and poured over the cake® at mea mi A few nuts added to this dressing is an improvement. _ gS _ CHEAP STEAMED—One egg, one cup molasses (dark), one cup warm water (dissolve in it one teaspoon soda), one Gap. chopped raisins, 244 cups flour. Steam two hours. ~ - GUSTARD—One quart milk, four. eggs, one-half cup suse: * any flaver you like. Bake in cups set in pan of hot water) bake 80 minutes. aes - DATE—Three-fourths cup sour cream (if sour milk is. " used add one-fourth cup butter, or use buttermilk), one-half