The new Kentucky home cook book

Take one quart of sweet milk, eight table-spoonfuls of sifted flour, one table-spoonful of butter, six eggs, and one tea-spoonful of baking-powder. Beat the yelks of the eggs very light; take a little milk and stir in the flour until perfectly smooth; then add the yelks, butter, baking-powder, and the quart of milk; whip the whites of the eggs, and stir through the batter lightly. Bake in a moderate oven one hour. Set a pan of water on the top rack to prevent browning too rapidly. To be eaten with sweetened cream or warm sauce, flavored with a little nutmeg and vanilla. Robert Ficklin, sr. OLD-FASHIONED BATTER PUDDING. Take one pint of buttermilk, one egg, half a cupful of sugar, one level pint of sifted flour, one level tea-spoonful of soda, and half a tea-spoonful of cream of tartar. Put the soda in the milk, and mix the cream of tartar with the flour. Bake fifteen or twenty minutes. Serve hot with sauce made of cream and sugar flavored with nutmeg. Mrs. Davis. The New Kentucky Home Cook Book. ECONOMICAL PUDDING. Take one coffee-cupful of chopped suet, one coffee-cupful of golden sirup, one coffee-cupful of sour milk, two coffeecupfuls of chopped raisins, three coffee-cupfuls of flour, one tea-spoonful of soda put into the milk, and two tea-spoonfuls of cream of tartar put into the dry flour. Boil three and one-half hours. Serve with sauce. SUET PUDDING. Take one coffee-cupful of suet chopped very fine, one coffee-cupful of molasses, half a coffee-cupful of sugar, one cupful of raisins, one coffee-cupful of currants, one coffeecupful of sliced citron, six figs cut into small pieces, three eggs, three and a half coffee-cupfuls of flour (or enough for a stiff batter), one table-spoonful of baking-powder, one teaspoonful of cinnamon, one tea-spoonful of mace, and one teaspoonful of cloves. Boil three or four hours. Serve with wine sauce. Mrs. T. J. Fisher. Take one quart of milk, half a cocoa-nut grated, four eggs, a little salt, and half a tea-cupful of sugar. Put into a pudding-dish, and bake in a quick oven about thirty minutes. Serve with sauce. Mrs. Rose Vanden. Take half a pint of sweet milk, half a tea-cupful of white sugar, one-fourth of a cupful of butter, three eggs, and one table-spoonful of corn starch. Beat the sugar and eggs together, mix the starch with a little cold milk, and add to these ingredients ; put it on to boil, and stir constantly to keep the milk from burning and the starch from becoming lumpy. When the milk comes to a boiling, add the butter and a large dinner-plateful of grated cocoa-nut. Bake as custard pudding. Mrs. Julia Chenoweth. 240 The New Kentucky Home Cook Book Take the whites of eight eggs, half a pound of butter aud half a pound of sugar creamed together, one cocoa-nut grated and the milk of the nut, and one coffee-cupful of sweet milk. Mix well, put into a pudding-dish, and bake half an hour. Serve with sauce. Mrs. A. A. Wadsworth. CHANCELLOR'S PUDDING. Take one loaf of baker's bread soaked in cold milk, seven eggs (whites and yelks beaten separately), half a pound of raisins, quarter of a pound of Zante currants, one piece of citron sliced thin, two nutmegs, and two table-spoonfuls of flour; sweeten to taste. Put into a mold, and steam two hours. Serve with hot sauce. Mrs. Julia Chenoweth.