Raleigh recipe book

Mix all dry ingredients together ; then add the strained juice of the lemons, the eggs and sufficient milk or wine to moisten but not wet. Divide the mixture into well buttered coffee cans, cover with cloth tied on tightly, and boil steadily for eight hours. Boil for one hour when wanted for use. This mixture should fill three one pound coffee cans. Cook in fireless over night. Mrs. H. H. Brimley. BOILED PLUM PUDDING (Mrs. S. B. Page's Recipe) Two pounds of plums, one pound of currants, one and a half dozen eggs, one and a half quarts of flour, one tumbler of French brandy, two grated nutmegs, one pound two ounces of butter, one pound of sugar, one-half pound of citron, one pound of almonds. Make as you would a fruit cake. Boil in a strong cloth bag that has been dipped in scalding water and floured on the inside. WINE SAUCE FOR PLUM PUDDING One pound of sugar, wet with wine, cream with one large tablespoonful butter. Drop in several pieces of orange peel, boil until it is thick. Grate a little nutmeg in before it is done. Mary Anderson Page. MOLASSES PUDDING Take one cup brown sugar, two cups black molasses, four eggs, 2 tablespoons butter, 1/2 teaspoon soda, dissolve in a tablespoon boiling water. Two level tablespoons flour. Season well with ginger. Bake in rich pastry in pie plates. This quantity will make two good sized ones. Mrs. a. W. Haywood. POOR MAN'S PUDDING 6 eggs % tablespoonful of butter 1 cup of flour (not quite full) A pinch of salt 2 tumblers of milk Bake and eat with wine sauce. Miss Susax McPheeters. BAKED APPLE PUDDING (From Mrs. James Boylan's Cook Book) Put 3 quarts of pared and quartered apples in a deep pudding dish, being careful not to have it too full, add the grated rind and juice of one lemon, and % nutmeg, one cup of sugar, ^/^ cup water. Bake until soft in moderate oven. In the meantime mix into one pint of sifted flour two teaspoonfuls Royal baking powder, two tablespoons sugar, i/^ teaspoon salt, rubbed through a sieve. Melt two tablespoons butter and two tablespoons hot water — beat one egg very light, add 14 pine milk, pour the whole mixture over apples and bake 25 minutes. Mrs. O. Steadmax Thompson. LEMON CREAM PUDDING Beat the yolks of four eggs with four tablespoonfuls of sugar; add the juice and grated rind of one large lemon and two tablespoonfuls of hot water. Simmer until it thickens, then remove from the fire and stir in the whites of four eggs, beaten stiff with two tablespoonfuls of sugar. Serve cold. Mrs. p. H. Busbee. PINEAPPLE PUDDING 1 pint grated pineapple 3 eggs 1 cup sugar 1 cup cream or milk Stir all together without beating eggs. Butter a ring mould and pour in the mixture. Set mould in a pan of boiling water, set in oven and bake until firm and brown. When cold turn from mould, pile whipped cream in center and serve. This will serve six people. Mrs. R. D. W. Connor, Chapel Hill. COCOANUT PUDDING Yolks of five eggs, beaten with two cups of sugar, one cup butter, one cup bread crumbs, one pint of milk, add a grated cocoanut. Bake in pudding dish until light brown. Beat the whites with five tablespoons of sugar put on top and brown, flavor the meringue. Mrs. Margeret Cowper Hall. CHOCOLATE PUDDING 4 good tablespoons of cocoa 3 level tablespoons of corn starch