The new Kentucky home cook book

Take half a pound each of suet, bread crumbs, and powdered sugar, and one pound of marmalade; mix well with four eggs, and boil four hours in a floured cloth. Serve with rich sauce. Mrs. Saleie Cox; JEFF DAVIS PUDDING. Take three eggs beaten separately, two coffee-cupfuls of sugar and one coffee-cupful of butter creamed together, one coffee-cupful of cream, two table-spoonfuls of flour, and the juice of one lemon; mix well, and bake thirty minutes. Serve with sauce. Mrs. Howard McCreary. POPOVER PUDDING. Take one egg, one table-spoonful of flour, one small cupful of sweet milk, and one pinch of salt; beat the eggs thoroughly, then mix the flour and egg together to a smooth paste ; stir in the milk ; have tea-cups well greased, and fill them half full. Bake fifteen minutes in a quick oven. Serve as soon as done with rich sauce. This will make four cups. Mrs. Maria Bull. TAPIOCA PUDDING. Take one coffee-cupful of tapioca, wash it, cover it with half a pint of cold water, and let it stand all night. Add one coffee-cupful of boiling water, oue cupful of wine, the juice of three lemons, and the grated peel of two (be careful not to grate too deep, as the white and seed are bitter), two The New Kentucky Home Cook Book. sticks of cinnamon broken into four table-spoonfuls of cold water. Let it come to a boiling; pour this cinnamon-water into the tapioca, sweeten it with one coffee-cupful of sugar, put it on the stove, and cook until thick, stirring all the time. Pour it into a pudding-dish, and put it in the oven to brown. When cold, serve with cream. Mrs. A. A. Wadsworth. POOR MAN'S PUDDING. Take four eggs, four table-spoonfuls of flour, one quart of new milk, one level tea-spoonful of cream of tartar, and half a tea-spoonful of soda. Beat the eggs separately, mix all well together, and bake thirty minutes. Serve with sauce. MOLASSES PUDDING. Take one tea-cupful of sugar, one tea-cupful of butter, two tea-cupfuls of molasses, two tea-cupfuls of flour, four eggs, one table-spoonful of ginger, one tea-spoonful of soda dissolved in three table-spoonfuls of buttermilk. Bake for twenty minutes. Serve with sauce. Mrs. Buffington. CREAM PUFFS. Boil one pint of milk, one-half pound of butter, three-fourths of a pound of flour. Beat smooth, and when cool add ten well-beaten eggs. Drop into tins, and bake in a quick oven ; when done, open top and fill with custard cooked very thick. STRAWBERRY CAKE PUDDING. To the yelks of three eggs beaten add one tea-cupful of white sugar, one-half cupful of butter, one-half cupful of sweet milk, two tea-cupfuls of flour with one tea-spoonful of baking-powder well mixed through it. Bake in jelly-cakepans. When cold, and just before serving, place in layers, covering each with strawberries which have previously been sugared. It may be eaten with or without rich cream or sauce. This cake is delicious with any kind of fresh fruit, The New Kentucky Home Cook Book. or with canned peaches, pears, or apricots chopped fine. Raspberries should be crushed and sugared before using. Heat the juice of canned fruit, thicken with a tea-spoonful of corn starch, boil up once, and serve with the cake.