The new Kentucky home cook book

DELMONICO PUDDING. Take one quart of new milk, let it come to a boiling, then stir in the yelks of three eggs, one coffee-cupful of sugar, and three table-spoonfuls of corn starch previously dissolved in a little milk. After it boils well, pour it into a pan, and bake until thick. When cold, put on the meringue (made of the whites of three eggs and one cupful of sugar). Bake light brown. Serve cold with rich cream. Miss Emma Griffith. ISLAND PUDDING. Take one quart of new milk, the yelks of four eggs, and one level tea-cupful of sugar; flavor with vanilla or lemon; beat the yelks thoroughly, and stir in the milk. Bake in a pudding-dish. Beat the whites of the eggs to a stiff froth; mix with jelly, and lay this over the top of the custard when cold. Serve with sweet cream. Mrs. Jennie Atwood. COUSIN SARAH'S PUDDING. Take two and a half tumblerfuls of flour, butter the size of an egg, one tea-cupful of sugar, one coffee-cupful of milk, two eggs well beaten, and two tea -spoonfuls of bakingpowder mixed through the flour. Bake half an hour in a quick oven. Serve with sauce. The New Kentucky Home Cook Book. 245 SWITZERLAND PUDDING. Make a thin batter of five eggs, one quart of milk, and flour. Pare and core enough good cooking apples to cover the bottom of a pan; fill the holes with sugar; grease the pan, lay the apples in, and pour the batter over them. Bake one hour and a half. Serve with wine sauce. Mrs. Jennie Atwood. ORANGE PUDDING. Peel and seed four oranges, and cut them into small pieces ; add one coffee-cupful of sugar, and let it stand awhile to make sirup. Into one quart of nearly boiling milk stir two table-spoonfuls of corn starch mixed with a little milk ancl the yelks of three eggs; when cool, mix with the orange. Make a meringue of the whites of the eggs and half a coffee-cupful of sugar for the top. Return to the oven to brown. Serve with sauce. SWEET POTATO PUDDING. Take one pint of mashed sweet potatoes, half a pint of butter with the salt washed out, six eggs, one coffee-cupful of cream, half a pint of sugar, one tea-spoonful of nutmeg, ginger, and two tea-spoonfuls of cinnamon ; cream the butter and sugar together ; beat the eggs well, and add to the potatoes ; then add the sugar and cream and other ingredients. Bake fifteen minutes. Serve with sauce. NICE PUDDING. Boil one quart of new milk; mix two heaping tablespoonfuls of corn starch with the yelks of four eggs, and one cupful of sugar; beat well. When the milk comes to a boiling, pour it over the eggs and sugar, beating all the while. Beat the whites of the eggs lightly, add half a cupful of sugar, and spread over the pudding when done; put into the oven until a light brown. Serve with cream sauce. Mrs. James Rogers. 246 The New Kentucky Home Cook Book. CHARLOTTE PUDDING. Take three dozen fresh sponge-cakes, sliced into halves, and dipped in melted butter ; put into a pan, with alternate layers of fruit; make a meringue of one pound of sugar and the whites of seven eggs, and put over the top ; add a little water, and let the pudding get hot. Bake in a flat dish. Serve with sauce. Mrs. Annie Lee. MARMALADE PUDDING.