Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Steam or boil two hours. STEAMED PUDDING. MRS. KIMBALL. One cup sour milk. One cup suet. @ One cup molasses. Three cups flour. Two cups raisins. Two small teaspoonfuls soda. Salt and spices to taste. Steam three or four hours and. serve with hot sauce. TAPIOCA PUDDING WITH APPLES. Soak one large cup of tapioca for about two hours. Then drain; butter a pudding dish; put in tapioca; peal and quarter some apples and put in the tapioca. Add sugar, nutmeg and salt to taste, lumps of butter scattered over top and bake in slow oven two hours or more until it is a jelly. Whole apples may be used if desired. Serve with cream or good hard sauce. CHOCOLATE TAPIOCA PUDDING Soak one cupful of tapioca over night in a quart of cold water. In the morning pour off the water. Put the tapioca and a quart anda half pint of milk in a double boiler. After cooking forty-five minutes, stir well and cook fifteen minutes. Put eight tablespoonfuls scraped chocolate, one tablespoonful boiling water, two tablespoonfuls sugar in a small saucepan and stir until smooth over a hot fire. Add this and two more tablespoonfuls sugar to the tapioca and milk, stir well and pour into a mold which has been wet with cold water. If desired, flavor with vanilla. Serve with cream. Half this rule fills a small mold. TAPIOCA PUDDING One coffee cup tapioca. Six eggs. One cup sugar. ; One tablespoonful butter. Half teaspoonful salt. Soak tapioca in a cup of milk for two hours; add one quart of milk. Beat the yolks with the sugar, butter and salt, then bake. . ‘ Beat the whites to a stiff froth with one teacup of pulverized sugar; when the pudding is done, slice two or three lemons over the top, and heap the frosting over all, and put into the oven to brown. BREAD PUDDING. MRS. WIGHTMAN. One ten-cent loaf stale baker’s bread. Two quarts milk. One cup. ' Four eggs ‘nree quarters of a pound of raisins. Half a cupful New Orleans molasses. A little salt. Pour hot water over the bread to soak it. Beat the eggs and stir in the milk, and pour over the bread; add raisins Add molasses. Bake four or five hours in an earthen crock. Sauce: One egg beaten to a froth; one cup sugar beat light; stir in a half cup milk boiling hot. Brandy and nutmeg to taste. JAM PUDDING. One coffee cup blackberry jam. One coffee cup sugar. Three-fourths coffee cup of butter. One and a half coffee cups of flour. Yolks of three eggs. Teaspoonful of soda in a half cup of sour milk. Beat the whites to a froth, add a cup of sugar and spread on top after the pudding i is baked, and brown in a cool oven. Serve with sauce as follows: Cream one cup of butter with two of sugar, add two tablespoontuls of whisky, or, use hot sauce if preferred. PLUM PUDDING: Eight eggs. One pound sugar. One pound suet chopped fine. One pound bread crumbs. One pound raisins. One pound of currants. Half pound of citron. One-fourth pound of almonds. One nutmeg. One teaspoonful cinnamon. One of allspice. One of cloves. Juice and rind of one lemon, and a little salt. Beat the eggs and sugar to a cream, then add fruit, bread crumbs and one glass of rum or brandy. Put the pudding in a mold (not quite filling it) and boil six hours. FIG PUDDING. MRS. COPLEY. Chop one-half pound of figs fine, mix with a teacup of bread crumbs, one-half pound of sugar, teacup of melted butter, five ounces candied orange peel and citron, one grated nutmeg, five well beaten eggs. Steam four hours and serve with sauce. FIG PUDDING. One pound of figs cut up. One coffee cup of suet. . ‘ EE ee ee ee ere a eee — DESSERTS (hi