The New century cook book

Two cups flour, one-half cup butter, two teaspoons baking powder, one egg, a little salt, enough milk to roll soft. Olive Wilson. Brambury's. One and one-half cups sugar, two cups raisins, two eggs, four tablespoons cracker crumbs, one lemon — juice and pulp. Chop raisins and pulp of lemon, add the other ingredients. Make a rich crust, roll and cut as for turnovers and put in one teaspoon of the filling. "Bake in a quick oven. Mrs. H. N. Mudge. Cocoanut Puffs. Mix two cups of cocoanut and one cup sugar, the beaten whites of two eggs, two tablespoons flour or cornstarch, drop in buttered tins and bake quickly. Mrs. E. C. Rowen, Jacksonville, 111. New Century Cook Book. Stuffed Oranges. Cut tops from oranges and remove inside pulp carefully, not breaking the skin; fill with following: One cup grated cocoanut, one cup orange pulp drained of juice, one cup grated pineapple; sweeten to taste with confectioner's sugar; replace tops of oranges and tie with baby ribbons. Mrs. L. Hoard. Stuffed Dates. Remove the seed and replace with kernel of peanuts, English walnuts, pecans or almonds. Roll in powdered sugar. Mary L. Lonesdale. Baked Blackberry Pudding. One cup butter or rich cream, two cups sugar, three cups flour, four eggs, one-half cup milk, one nutmeg, one-half gallon berries; beat the cream, butter and sugar together; beat the eggs very light and add them, then stir in half the flour and spice, rub the berries in remainder of flour and add them, then the milk with teaspoonful of soda; bake in well greased cake tin. Sauce. — One cup butter, one and one-half cups sugar, stir to a froth over steam, add one egg and nutmeg or a little.grated lemon. Mrs. Ballextine. Prune Pudding. Soak one pound prunes over night, put to boil in water enough to cover, let the water stew off, take stones out and whip to a batter with spoon, add beaten whites of five eggs, add one tablespoonful sugar, put in pudding dish and bake twelve minutes. Make dressing to pour over it of the yolks of eggs, beat up with one pint milk, boiled and flavored with vanilla and sweetened with three tablespoonfuls sugar. Mrs. Ballentine. Suet Pudding. One cup sour milk, one teaspoon soda, one small cup chopped suet, a little salt, one cup seeded raisins, flour to stir very stiff; steam three hours. Sauce. — One and one-fourth cups fruit juice (cherry is good with some of the fruit), one cup sugar, butter size of walnut, thickened a little when boiling with corn starch. Mrs. W. H. Holmes. New Century Cook Book. Suet Pudding. One pound of beef suet chopped fine, one pint of sour milk, two eggs, one-half cup of New Orleans molasses, one pound of raisins, seeded, one cup currants, one teaspoon soda, one teaspoon cloves, one teaspoon allspice, one teaspoon cinnamon, one teaspoon salt, one nutmeg, flour enough to thicken. Steam four hours. Eat with sauce. Mrs. Russell. Suet Pudding. Three eggs, two-thirds cup sugar, two-thirds cup molasses, one cup suet chopped fine, one cup raisins seeded, one cup currants, one cup milk, one heaping teaspoonful baking powder, one-half nutmeg, one-half teaspoonful ground cloves, one-half teaspoonful salt, flour for a batter, thick as any fruit cake. Steam constantly for four hours. Will keep indefinitely. For use the second time steam one to two hours. Serve with foam sauce. Mrs. J. L. Whitlock. Suet Pudding.