The Portland Woman's Exchange Cook Book

Spread bread with butter and cut in small slices; put layer in bottom of pudding dish, then a layer of sliced apples, sugar, spices, especially nutmeg, then another layer of bread, another of apples, until the dish is full, with apples on top. Add one cup of cold water. Take I cup of hot water and add a little butter, and baste every little while, using II/2 tablespoons at a time. Cook slowly about 2 hours ; cover with pan and take off at last so as to brown. Mrs. E. J. DeHart Corn Starch Pudding. Three egg yolks beaten with I/2 cup sugar. Add 2 cups of milk, 1 tablespoon butter and 4 level tablespoons of cornstarch. Beat till smooth. Put in double boiler and cook until thick. Take from stove and fold in the 3 whites of eggs, beaten very stiff. Pour in individual molds and set on ice to harden. Serve with fruit heaped on top and boiled soft custard, doubling the rule. Creme Frite. Three eggs beaten, % lb. sifted flour, pinch of salt, and grated rind of 14 lemon. Stir steadily over the fire and boil 15 minutes. Instantly stir in the yolks of 3 more eggs and 2 ounces of fine sugar. Mix well, pour into a buttered tin. When cold sprinkle fine crumbs on the board, cut the cream in even pieces, roll in the crumbs and fry in hot fat. Drain, sprinkle with fine sugar and serve hot with chicken. M. W. P. Crown of Cream Sponge. Break 2 eggs into a cup and fill the cup with double cream. Turn into mixing bowl with 1 cup sugar and beat 5 minutes. Then sift in IJ/2 cups flour, % teaspoon salt, 2 level teaspoons baking powder. Beat thoroughly and bake in well oiled ring mold. Fill mold only % full. Bake about I/2 hour. Let stand 2 or 3 minutes before turning over. Fill center with any fruit, fresh or stewed. Serve with custard sauce. Mrs. W. H, Corbett Black Pudding. 1 cup molasses. 1 egg beaten in the molasses. 1 teaspoon ginger. 1 teaspoon cinnamon. 2-3 cup boiling water. V/2 cups flour. 1 teaspoon soda dissolved in the water. Sauce, Yi cup butter. Yi cup pulverized sugar. 2 egg yolks beaten in the butter and sugar; add whites last; beat stiff. Flavor with vanilla. Mrs, Guy W. Talbot, Dark Steamed Pudding. 1 cup butter, measured after melting. 1 cup molasses. 2 cups flour. 1 cup hot water. Yi teaspoon soda dissolved in hot water. 1/2 teaspoon cinnamon. 1/2 teaspoon cloves. Yi teaspoon allspice. Melt butter, add molasses, hot water and soda, then flour well-sifted, spices, and 1 cup of walnuts broken and dredged with flour. Steam in mould for 3 hours and serve hot with Sabyon or any preferred sauce. Mrs, Victor Johnson, Fig or Date Pudding. . !4 lb. chopped figs or Y2 1^- chopped dates. % lb. suet. !4 lb. bread crumbs. 2 ounces brown sugar. 2 eggs. 1 tablespoon molasses. A little nutmeg, a little cloves. Steam 3 hours. Sauce, 1 cup sugar. I/2 cup butter. 1 glass wine. Put all in bowl, beat well and set in pan of hot water until creamy. A beaten egg may be added if cared for. Mrs, David A, Shindler. French Toast. Soak slices of stale bread in sweet milk half an hour. Pour off milk and drain. Beat an egg with a little sugar and vanilla. Dip in the slices and fry in butter slowly. Make a sauce of sugar, water and cinnamon to serve with the toast. Fruit Pudding. 1 cup New Orleans molasses. 1 cup raisins. 1 cup currants. 1 teaspoon soda and a little salt. 1 cup sweet milk. 1/2 cup butter. 3 cups flour. Steam 2 hours and serve with pudding sauce. Mrs. H, C. Ewing, German Cheese Cakes.