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

Two coffee cups of baker’s bread crumbs, One teacup of brown sugar. Three-fourths pound almonds cut up. Three eggs. One teaspoonful baking powder. One-half cup of milk. Flour the figs and suet, add the bread crumbs, then almonds. Then egg-yolks beaten well. Baking powder and the whites of the eggs beaten very stiff, and then the milk. Turn it into a covered pudding mold, filling it three-quarters full; steam three hours. This mixture will fill twelve individual cups. If the cups are used, fill three-quarters full with the pudding mixture, place them in a pan of hot water, cover and tie them with a greased paper, and let them boil in the pan of hot water on top of range for one and one-half hours. As the water boils away, add more boiling water, not letting the water come to the top of the cups. Use sauce Marked Bread Pudding sauce, Mrs. H. DELICIOUS APPLE PUDDING, MRS. MARTHA R. KING. Peel and core enough apples to fill a round pudding ' dish. Fill each with a good-sized piece of butter and as much brown sugar as they will hold. Then pour into each a little brandy or wine. Nearly fill the dish with cold water and bake in a slow oven until the apples are nearly clear. Then let them cool. When cold add a layer of jelly and a meringue. Bake until a delicate brown. Then put on the ice. Before serving add a few candied cherries to the top and serve ice cold, with whipped cream. This will never be a success unless you have good cooking apples. STEAMED BREAD PUDDING. MRS. HUMPHRIES. Two cups dry bread crumbs. One-half cup molasses. One-half cup butter. One cup milk. One teaspoonful cinnamon. One-half teaspoonful of cloves. One-half teaspoonful mace and nutmeg. One-half teaspoonful soda dissolved in molasses. One egg. Add raisins if desired. Steam two hours. Serve with sauce. Marked Bread Pudding sauce, Mrs, H. VACATION PUDDING. MRS. HOPKINS. To be served with whipped cream. Two eggs beaten separately. One cup granulated sugar. One cup of dates and one cup of English walnuts, both cut fine with a knife. Flour dates, with teaspoonful of flour. One teaspoonful baking powder in flour. Sift flour over dates. Add nuts and = mix well. Beat yolks of eggs with sugar, add whites (well beaten), add dates and nuts, flavor with one teaspoonful of vanilla. Bake one-half hour in a moderate oven, putting the pudding dish in pan of water to cook, allowing it to remain so till cool, thus preventing pudding from falling. ’ e SE en ee ee ae ~I “I CHOCOLATE, PUDDING. Fourteen even teaspoonfuls of grated bread crumbs. Twelve of grated chocolate. One quart of milk. Scald milk and pour over bread crumbs and chocolate, then add six eggs. Beat four of the yolks and the two whole eggs with one cup sugar. Add milk and other ingredients to the eggs. Flavor with vanilla. Bake about one hour. Use the remaning whites for a meringue on the top of pud- Pudding. PUFF PUDDING. One pint milk. Five eggs. One-fourth cup butter. One-half cup flour. Put the milk in double boiler. When hot add the butter and flour rubbed together. Then add the yolks of eggs beaten and lastly the whites well beaten. Pour all in a pudding dish, set in a pan of water and bake about. twenty minutes. Send to the table immediately. Do not let it stand. Serve with cream or sauce. Sauce for Puff Pudding: Partly beat the white of one egg; add a cup of boiling water, three tablespoonfuls of sugar, and half a wine-glass of sherry. SAUCES KOR PUDDINGS. Two cups sugar. One cup butter, rubbed to a cream. One egg. One wine glass of boiling water. One wine glass of wine. WINE SAUCE. Two cups sugar. One cup butter. Four eggs. One cup wine.