The National home cook book

cup stoned dates, three-fourths cup molasses, two eggs, level teaspoon of soda, pinch of salt, flour to make stiff batter; — steam one hour. Sauce for pudding—Three eggs beaten sepa- rately, add three tablespoons sugar to yolks and two tablespoons of sugar to whites, flavor with lemon will serve six people. FIG—Chop half a pound of fresh beef suet very fine, pit it into a basin, add to it half a pound of fine bread crumbs, and the same quantity of dried flour, six ounces of moist sugar — ‘and one-half a_ small teaspoon grated. nutmeg. Mix — all - these well together and then put in two pounds of figs cut in 4 nal pieces, moisten it with three eggs well beaten. If it does not make it sufficiently stiff, add a little more flour. If it does not make it sufficiently moist, press it into a well putt mold and boil four hours at least. It must be well boiled. The sauce: Wash a quarter of a pound of fresh butter with a °- ‘wooden spoon in two or three waters, to remove every particle | a ‘salt; beat it with the spoon always the, same way till it is like cream, then take a whisk and whisk it till quite white, aadding to it (very gradually) one cup of powdered sugar, one cup molasses, one cup sweet or sour milk, one teaspoon soda if sour milk is used or 1½ teaspoons if sweet milk is used, one teaspoon of ginger, half teaspoon macer “a eand a pinch of salt, soda and spice. Add fruit last, mixed with flour. Steam or bake in moderate. oven four hours. FROZEN NUT—After beating three eggs very light add one-half cup sugar and’turn into one pint scalded milk. Cook to - consistency of boiled custard, then remove from fire and stir . ‘in four ounces grated chocolate. When chocolate is dissolved ‘strain, chill and freeze. Have one-half cup candied fruit soaked in a very little sherry wine for two hours, and when custard is like thick mush -in freezer, add fruit. with one cup > finely chopped nut meats and one teaspoon vanilla extract; finish freezing, pack in mold (bending the edges with muslin), bury in salt and ice to ripen for at least two hours. i: ‘This is one of the best relished of frozen puddings, and it is quite seasonable. It can be put on a platter and ported to the table. 5, . ae : FRUIT—One coffee cup chopped suet, one coffee cup mo- ‘ dasses, one-half coffee cup sugar, one cup raisins, two coffee cups flour, one-half coffee cup sour milk, into which dissolve one-half teaspoonn of soda and a pinch of salt; one tablespoon | of cinnamon. Add flour last. Steam 1% hours. Serve with | liquid sauce. ne GRAHAM—Two and one-half cups graham flour, one. cup. ae milk, one cup molasses, one cup currants, one cup raisins, ae 4 two teaspoons soda, salt. Steam two hours. Ae LADY FINGER CUSTARD—Cut open the lady fingers, ‘spread lightly with jelly, then close them again. Beat the yolks of three eggs well with one cup of granulated sugar, add 1½ old milk. Boil this until it begins to thicken. When. cold dd a teaspoonful of vanilla. Place lady fingers in a pud- .ing dish, pour custard over them and put on top the stiffly beaten whites of the three eggs, to which one-half cup of owdered sugar has been added and the juice of one lemon. Put in oven till light brown. ee MARMALADE—One cup fine bread crumbs, one cup cranes j ed suet, one-half cup sugar, one cup flour, three-fourths cup orange marmalade, one egg, one teaspoon baking powder, pinch salt. Mix dry ingredients together, add egg well beaten, with a little milk; steam in well-buttered basin for two hours. A ; ORANGE—Peel and cut five sweet oranges in thin slices taking out seeds; pour over them one coffee cup white sugar; Let one pint of milk get boiling hot by setting it in pot of boiling water; add yolks of three eggs well beaten, one tablespoon corn starch made smooth with a little cold milk; stir all the time until it froths, adding tablespoon sugar, and spread over pudding