Royal baker and pastry cook

Batter Pudding (with Fruit). — 1 cup flour, 1 teaspoon Royal Baking Powder, pint milk, 4 eggs, 2 cups any kind of fruit prepared as usual, ly cups sugar. Sift flour, sugar, and powder together, add eggs, beaten, milk, and fruit; pour into well-buttered pudding-dish, bake in quick oven 40 minutes; serve with wine sauce. Batter Pudding (Boiled). — ly cups flour, 1 teaspoon Royal Baking Powder, y teaspoon salt, 1 tablespoon butter, 10 drops extract nutmeg, 2 eggs, 1 pint milk. Sift flour, salt, and powder together; rub in butter cold; add eggs, beaten, and milk; mix into batter as for muffins ; pour into well-buttered mold ; set in saucepan with boiling water H up sides of mold ; steam one hour, and serve with spice sauce. Blackberry or Cherry Pudding. — Proceed as for Batter Pudding (boiled) and serve with hard or foaming sauce. Apple Tapioca Pudding. — Pare and core enough apples to fill dish ; put into each apple bit of lemon peel. Soak y pint tapioca in 1 quart lukewarm water 1 hour, add a lit¬ tle salt ; flavor with lemon ; pour over apples. Bake until apples are tender. Serve cold with cream and sugar. Boston Baked Plum Pudding. — ly cups beef suet, freed of skin, chopped very fine, ly cups raisins, stoned, ly cups currants, washed and picked, 1 cup brown sugar, 2 cups flour, 1 teaspoon Royal Baking Powder, 4 eggs, 1 cup milk, y cup citron, chopped, pinch salt, 1 tablespoon extract nutmeg, 1 glass brandy. Put all these ingredients in a bowl, eggs as they drop from the shell, flour sifted with powder and brandy; mix into rather short batter; pour into well-buttered clean cake-tin, bake in steady oven 2 hours; serve with vanilla sauce. Bread Pudding. — 1 pint milk, 1 cup fine bread crumbs always stale and dry, 2 eggs, 1 tablespoon melted butter, nutmeg to taste, 1 teaspoon Royal Baking Powder. Soak bread crumbs in milk till soft, beat yolks very light, and add, stirring well together; add butter and seasoning with baking powder well stirred in, lastly add the beaten whites. Bake at once to a fine brown and eat hot with any desired sweet sauce. This is a delicious form of the much abused bread pudding. Cabinet Pudding. — y pound stale sponge cake, y cup raisins, y can peaches, 4 eggs, 1 y pints milk. Butter plain oval mold ; lay in some stale cake, y of the raisins, stoned, y of peaches ; make two layers of remainder of cake, raisins, and peaches; cover with very thin slice of bread ; then pour over milk beaten with eggs and sugar; set in saucepan with boiling water to reach % up sides of mold, steam it % hour, turn out carefully on dish, and serve with peach sauce. Cottage Pudding. — 1 cup sugar, 1 cup milk, 1 egg, lump butter size of egg, 1 pint flour, salt, 1 heaping teaspoon Royal Baking Powder. Sauce. — 1 cup sugar, 1 egg, 1 tea¬ spoon flour, small piece of butter, mixed. Add boiling water, let come to boil, flavor with extract vanilla. Chocolate Pudding. — 1 quart milk, scalded; iy squares chocolate, grated; wet with cold milk, and stir into scalded milk. When chocolate is dissolved, pour into pudding-dish; add yolks of 6 eggs, well beaten, and 6 tablespoons sugar. Bake about M hour. Beat whites of eggs to stiff froth ; add 6 tablespoons sugar. Spread the frosting over top; set again in oven until a light brown.