The National home cook book

PLUM (American)—Place plums on stove in enameline dish, too when boiling add dumplings; one cup flour, one teaspoon baking powder, one-half teaspoon salt and enough milk to stir PLUM (English)—Here is a recipe for 'Bogden plum pudding that is probably 100 years old.. One pint of suet chopped - fine, one pound of raisins, one pound currants, one-fourth lemon, orange and citron pecl, one tablespoon butter—llspice, cinnamon an cloves, one-fourth teaspoonful of ginger, one cup light brown sugar, one-half cup of molasses, one cup of milk, three eggs lice bread crumbled fine, just enough flour to hold together put in bag or pan and boil eight hours. Serve with sweet sauce. PLUM (Eggless)—An eggless plum pudding which I have tried and found splendid: One cup grated bread crumb (or cake crumbs), one cup grated carrots, one cup grated potatoes, one cup molasses, one cup brown sugar, one cup chopped currants and raisins, one cup suet or one-half cup oil, a small pinch of salt, two tablespoons — PUDDINGS | | - ilk, one teaspoon soda, spices to ‘suit. I. nee cinnamon, | ue loves, allspice and a little ginger. Tie in cloth dipped in hot water, then flour thoroughly. Boil two hours, or steam. a _ PLUM (Plain)—One cup sugar: one cup suet chopped — fine; one cup raisins, one cup currants, two cups bread — crumbs (more or less), one teaspoon salt, onone teaspoon nutmeg, one teaspoon ginger, one teaspoon allspice, one — one teaspoon baking soda dissolved in one pint sour milk. Citron and orange peel or both may be added if desired. Mix all to- q ether and one quart flour—more or less, as required to make pudding dry as possible and stay in a ball. Tie in a floured — cloth, allowing a little room for swelling. Drop in large kettle of boiling water. Must be kept boiling steadily for three or four hours. Serve with sweet sauce or Roast sauce. I have made this for years. a POPCORN—One teacup of popcorn made fine in a pudding a two eggs well beaten, one pint of milk, one-half cup Sugar, ‘Salt to taste. 7 , ; PRUNE—One cup brown sugar, one-third cup butter, one-half tin of milk, yolks of two eggs; thicken a little stiffer as cake; one teaspoon baking powder, one pint seasoned seeded prunes without juice. Bakein moderate oven. Beat whites _ eggs and when pudding is done spread on top and brown. dressing: Three-fourths cup brown sugar, two tablespoons cornstarch; mix with a little cold water; pour in boiling water; . ‘tablespoon or less of butter. Flavor with orange or vanilla, and cut pudding (which should be baked in a square pan) in ‘Squares. Put in dessert dishes and pour sauce on top of — aa piece. — QUEEN—One quart of milk, one and one-half cups bread crumbs: yolks of four eggs beaten, sugar to taste ; bake until done, taking care not to have it watery. Then whip whites of four eggs and a tablespoon of sugar, flavor with lemon; spread over pudding a layer of sweetmeats or jelly; put the whites of: the eggs on and brown lightly. Serve cold with cream. Eat ‘ RAISIN—Four tablespoons sugar, one-half cup butter, two beaten eggs, two cups flour, one cup raisins chopped, three tea- “spoons baking powder, nutmeg, one cup milk. Steam one-half hour in cups. Eat with a cream sauce. “cs RHUBARB—One cup sweet milk, one-half cup sweet cream, one-half teaspoon salt, one teaspoon soda, two teaspoons | cream tartar, enough flour to make a stiff batter. In a buttered basin put a thin layer of dough and a generous one ~ of sliced rhubarb, with sugar and a sprinkling of salt, then Serve with a sauce of cream and butter or custard and sugar beaten to a cream. _ RHUBARB TAPIOCA—Soak a half-cup tapioca over night ;