The New century cook book

Sauce. — Use two cups sugar, beaten until very light with one cup of the best butter, and flavored with one teaspoonful of vanilla. Mrs. A. H. McLain. English Plum Pudding. Two pounds seeded raisins, two pounds currants, one pound beef suet chopped fine, six eggs, two pounds sugar, one-half pound citron, two nutmegs, one pint milk, a few bread crumbs, and three cups flour. Put in tin pan well greased. Boil ten hours. Mrs. J. W. Stead. Mrs. Carroll's Plum Pudding. One pound suet chopped fine, one loaf stale bread crumbed fine, one pound brown sugar, two teaspoonfuls cinnamon, one teaspoonful cloves, two grated nutmegs, two pounds raisins, two pounds currants, one-fourth pound citron, one-fourth pound lemon peel, one-fourth pound orange peel, one orange, one New Century Cook Book. lemon, rind grated, one cup molasses, eight eggs. Butter bowl well and cover with flour dough on top, tie cloth on top. boil six hours. This is an excellent receipt. Aunt Jennie. Fig Pudding. Two pounds figs, one pound suet, chopped fine, one-half poundflour (one cup), one-half pound bread crumbs (one cup). two eggs, one cup milk. Cut or chop the figs in small pieces, mix the figs, bread crumbs and suet, add the flour, well beaten eggs and enough milk to form a stiff paste. Boil or steam three hours. Sauce. — Two eggs (strictly fresh), four tablespoons warm cream, powdered sugar. Beat the yolks and stir them as stiff as possible with powdered sugar, add cream. Beat the whites separately, season, mix all quickly and serve at once. Delicious, easy to make and requires no cooking. • Mrs. Herbert Mackie. Fig Pudding. One pound figs, one cup molasses, one cup milk (sweet), one cup suet, two eggs, one teaspoon soda, one dessert spoon cinnamon. Dissolve soda in a little hot water. Chop figs and suet fine. Flour to the consistency of cake. Grease a threequart tin pail. Cover well; set pail into kettle of boiling water and boil three hours. Serve with whipped cream. Fig Pudding. One cup fine bread crumbs, one pint hot milk, two eggs, butter size small egg, one cup figs chopped fine. Serve with whipped cream. Mrs. C. E. Morris. Fig Pudding. Four cups of bread crumbs, two cups of suet chopped fine, four tablespoons molasses, two cups brown sugar, two lemons, jmce and rind, four tablespoons flour, one pound chopped figs, nutmeg grated. Mix well; steam three hours. Serve with sauce. Miss Lora Eidson, Galveston, Texas. Fig Pudding. One-half cup butter (scant |, one cup sugar and molasses, one cup sweet milk, three cups flour, two eggs, two heaping teaspoons baking powder, one pound chopped figs, small hand- New Century Cook Book. -J4t ful dried currants, half teaspoonful nutmeg, teaspoon cinnamon; steam three hours without opening the steamer. Cream the butter, add the sugar and molasses, then the milk, then the beaten eggs, figs, currants, spices and flour; add last the baking powder; butter well the dish in which it is steamed, and lay a buttered paper over the pudding to prevent it becoming soggy Mrs. Highley. Fig Pudding. One pound figs chopped fine, one cup bread crumbs, one cup flour, one cup chopped suet, one cup molasses mixed with tablespoon of soda, one cup sour milk, three well beaten eggs, one teaspoonful salt; steam two and one-half hours. Serve with sauce.