The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Cup Cake Pudding. 2 cups sugar 5 eggs I cup butter i cup milk 3>4 cups flour 3 teaspoons baking-powder J^ poiind raisins i teaspoon cinnamon I teaspoon cloves Stir butter and sugar to a cream, then add the well beaten eggs, beat in; pour on the milk but do not stir it in till you sift in half or more of the flour mixed 154 T^he Queen Cook Book with baking-powder; then add the spices and rest of flour, the seeded and chopped raisins with an extra half cup of flour stirred on them. It is nice without raisins. Serve with this Vinegar Sauce. 6 tablespoons sugar 4 tablespoons butter 1 pint of hot water, salt i tablespoon corn starch Heat the water and sugar very hot, stir in the butter till melted, but do not let it boil. Add the starch or flour as you like, and two tablespoons. or more of vinegar or other flavoring. Tapioca Pudding. 6 tablespoons tapioca i J4 pints milk I pint cold water 3 eggs I small cup sugar i teaspoon salt Wash in two or three waters the tapioca and soak it five hours or over night in the pint of cold water, put it in heater (salt it) to keep quite warm till perfectly soft, then put it in double boiler with milk, sugar, two teaspoons vanilla, add gradually the well beaten yolks and stir until boiling a minute, till it thickens and gradually stir in the well beaten whites. Let partly cool, then pour it in glass dish. Serve cold with clear cream. A nice dessert to prepare on Saturday for a Sunday dinner. A Baked Tapioca. Prepare it the same way, only using a quart of milk and 4 eggs, do not stir the eggs in till you take it off the fire; bake 30 minutes. Use two of the whites for a meringue, putting on a layer of jell first; set back in oven and brown. The Queen Cook Book 155 Apple Tapioca or Sago. This is prepared the same way, only take out the cores and fill with sugar six tart apples and bake well done; then put them in the pudding dish, and when your pudding is ready for baking pour it over the apples and bake 30 or 40 minutes. Serve with cream. Sago pudding is made in the same way, using sago iastead of tapioca. Apple and Tapioca Pudding. Prepare the boiled tapioca or first pudding and stir in it one pint of tart apple marmalade. Prepare and stew tart tender apples with sufficient sugar for eating, rub through a sieve and stir it in pudding. It is very r^lishable. Serve with cream. Baked Corn Meal Pudding. I quart milk 3 tablespoons molasses, a 4 tablespoons corn meal little soda 3 teaspoons ginger 3 tablespoons brown sugar 3 tablespoons suet Nutmeg and salt 3 eggs Wet the meal with cold water so it will pour. Put the milk in spider, when it boils, stir in the corn meal, suet and salt. Boil and stir fifteen minutes, take it off, add all the other ingredients and one cup of cold milk and lastly eggs beaten separately. Mrs. B. Snow Pudding. Dissolve in one pint of cold water one-half box of gelatine, next add one pint boiling water, one teacup of 1^6 The Qufen Copk BpQk sugar, bring to a boil; add the juice of two lemons or essence. Take from the fire; add the beaten whites of six eggs, beat well, just before it sets, and put into cups or molds. Set it on ice or in a cold place. Serve with whipped cream, sweetened cream, or a soft custard. Mrs. B. Orange or Lemon Snow Pudding. Dissolve one-fourth of a box of gelatine in three tablespoons of cold water, then pour on a pint of boiling water, one cup of sugar, juice of four large oranges or two lemons, strain and put it on ice or set in very cold water till it begins to stiffen, then add the whites of three eggs beaten stiff; beat well together fifteen minutes; put it into molds over night.' Serve cold with a custard made of the yolks, or with cream) or lemon sauce. I like it better served on table from a glass dish. This, if good, all depends upon the flavoring and sweetening. Delicious Steam Pudding.