The New century cook book

Sauce. — One cup brown sugar, one tablespoonful cornstarch, one-half cup butter, yolks of two eggs; stir to a cream. Beat the whites to a stiff froth, add the other ingredients, place over the tea kettle and add one-half cup boiling water; stir well while boiling. Flavor with lemon. Miss Lillian McLaughlin. Fig Pudding. One cupful of molasses, one of chopped suet, one of milk, three and a quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon, half a teaspoonful of nutmeg, one pint of figs. Mix the molasses, suet, spice and figs cut fine together. Dissolve the soda with a tablespoonful of hot water and mix with the milk. Add to the other ingredients; add the eggs well beaten; add the Hour and beat thoroughly; butter one large or two small molds, pour in the mixture and steam five hours. Serve with creamy sauce. Miss Prickett. [illustration: New Century Cook Book] Fig Pudding. Take one cup of molasses, add one-half cup sweet milk, in which is dissolved one-half teaspoon soda, add next one egg, one-half cup butter, one-half teaspoon cinnamon, one-fourth teaspoon salt, one-half pound figs, cut fine, two and one-half cups sifted flour, steam in a tightly covered tin, set in a kettle of boiling water, three and one-half hours, this can be kept a week and steamed over. Sauce. — Beat two whites of eggs stiff enough to cut, add gradually one cup sugar, beat until well mixed, then beat in the New Century Cook Book. yolks of two eggs, and one teaspoonful of vanilla, and two tablespoons of boiling milk; make sauce just before using. Mary E. Llewellyn. Sago Pudding. Half pound of sago, four good sized sour apples, one cup of sugar, soak the sago in a quart of water for two hours, place it over a slow fire to cook, stirring it until it is clear, take off and add the sugar and a pinch of salt, pare and cut apples into eighths, place them in your pudding dish and pour over the sago, bake until apples are soft, when partly cool, serve with sweet cream; simple and nice. S. M. Slocum. Fruit Gelatine Pudding. Two-third cup of gelatine, cover with cold water and let it stand ten minutes, pour on one cup of boiling water, add the juice of half a lemon, two-thirds cup of sugar and one-half cup of cold water and pour over the fruit, very nice with strawberries, bananas or peaches; this will harden in two hours if set in a cold place; serve with cream. Mrs. E. W. Burke. Cherry Pudding. One pint flour, one tablespoon butter, two teaspoons baking powder, milk to make soft dough. Spread out dough, cover with fresh pitted cherries; then roll. Sauce. — Take cherry juice, add one and one-half cups water, one cup sugar — cook and pour over pudding before baking. Bake one-half hour. Mrs. Barrett. Cherry Pudding. One cup white sugar, one tablespoon of butter, one egg, two cups of flour (before sifted), two tablespoons baking powder, one cup sweet milk, one pint of cherries put in a well buttered dish and pour over the dough. Steam one and one-half hours. E. B. Shepard. Prune Pudding. Boil one-half pound prunes until soft; rub through a colander. Beat the whites of six eggs to a stiff froth (four eggs will do); add three tablespoons sugar to the prunes; beat all well together, put in a pudding dish and set in a pan of hot water. Bake twenty minutes. Best eaten cold with cream. Mrs. A. J. White. New Century Cook Book. Prune Pudding.