The new Annie Dennis cook book

Make a boiled custard, using five eggs beaten stiff with one cupful of sugar and one quart of fresh sweet milk. Put milk in a double boiler and when it begins to boil add the beaten eggs and sugar and stir until it begins to thicken, then let it cool. While the custard is cooling, separate half pound of lady fingers, and line a pudding dish or glass dish, then break into it half pound of almond macaroons; add one cupful of dried figs chopped, one-quarter pound of crystallized cherries chopped fine, one cupful of blanched almonds chopped fine, putting it in layers ; then pour over this one cupful of sherry wine. When the custard is nearly cold, flavor with vanilla. Pour over and put in a cold place. Just before serving, flavor and sweeten one pint of cream, whip and put over the top of the pudding. Plain Pudding With Wine Sauce Eight heaping tablespoonfuls of flour sifted with one teaspoonful of baking powder, and one of salt. Mix with water to make a stiff batter, and add one cupful of seeded raisins. Turn into a mould and steam one hour. Sauce: Cream thoroughly one cupful of butter, then add while beating two teacupfuls of sugar; grate in one small nutmeg, and stir in one tablespoonful of sifted flour, and half a teacupful of wine. Just before serving add half a teacupful of boiling water, set sauce on range and let come to a boil. Plum Pudding Two tumblers of sifted bread crumbs, one of flour, one-half pound of stoned raisins, same of currants, picked and dried ; a large piece of citron, cut in small strips, half a pound of beef suet (butter will do, using less) ; ten eggs and spice to taste. Beat the eggs well with one tumbler of hot milk; add this, when it has cooled, to the eggs, sugar and flour. Mix it all well ; 'have the fruit well floured, or it will all sink to the bottom. The pudding requires six hours of constant boiling. After putting it in the bag, lay it in a pot of boiling water and turn several times, suspending it. Some persons boil without suspending, putting a plate at the bottom of the pot, to prevent the bag scorching. It requires frequent turning when thus boiled. Serve with a rich sauce. Sweet Potato Pudding Three cupfuls of grated potatoes, five eggs, one and a half cupfuls of sugar, two of sweet milk, and one of syrup or molasses, one tablespoonful of butter, and a half teaspoonful of mixed ground spices — mace, cinnamon and allspice. If no syrup is used, then two cupfuls of sugar must be used. When the custard first boils up, while it is baking, stir well. Bake three-quarters of an hour. Chocolate Nut Pudding 2 eggs (beaten separately) 2 squares chocolate 1 cupful sugar 1 lump butter V2 cupful flour 1 cupful of nuts V2 teaspoonful baking powder A pinch of salt Pour in a large tin and bake in hot oven fifteen minutes. Southern Plum Pudding Two hours steady boiling is enough to cook this to perfection, although it will not hurt by being kept longer over the fire. The size given is for a company of twenty persons, and if any is left, it is always better