Royal baker and pastry cook

Graham Pudding. — y pint molasses, 1 tablespoon sugar, 1 egg, a little salt, 2 cups Graham flour, 1 cup sweet milk, 1 teaspoon Royal Baking Powder, 1 cup seeded raisins or other dry fruit — chopped dates are good. Sift flour, salt and powder together, mix beaten egg and molasses with milk ; then stir the two together, adding fruit last, beating thoroughly. Steam 2,y hours; serve hot with good rich wine sauce. Cherry Pudding. — 2 eggs, 1 cup milk, A teaspoon salt, 1 tablespoon melted butter, 1A cups flour, 1 teaspoon Royal Baking Powder, pinch salt. Mix in order given, turn into shallow greased pan. Over top put 2 pounds cherries, press into the batter, sprinkle with 3 tablespoons granulated sugar. Bake 30 minutes in moderate oven, serve hot with cream and sugar. Fig Pudding. — y2 pound good dried figs, washed, wiped, and minced; 2 cups fine dry bread crumbs, 3 eggs, A. cup beef suet, powdered; 2 scant cups sweet milk, y2 cup white sugar, in which 1 teaspoon Royal Baking Powder has been mixed, little salt. Soak the crumbs in milk, add eggs, beaten light with sugar, salt, suet, and figs. Beat 3 minutes ; put in buttered mold with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil 3 hours. Eat hot with hard sauce made of butter, powdered sugar, 1 teaspoon extract nutmeg. Fruit Pudding (for Fresh, Small Fruits). — 1 pint flour, \y2 teaspoons Royal Baking Powder, A teaspoon salt ; sift together flour, salt and powder ; mix with it enough milk, or milk and water, to make dough soft enough to drop from spoon. Have ready well-buttered earthen baking cups ; fill about A full of blue¬ berries, pitted cherries or other small fruit; fill cup within one inch of brim with dough; set in steamer over boiling water, cover tight¬ ly and cook 20 minutes, keeping water in pot boiling constantly. Serve hot with hard or foaming sauce. Indian Pudding. — 1 quart scalded milk, A cup com meal, 1 teaspoon salt, y2 cup chopped suet, 1 tablespoon ginger (ginger may be omitted if not liked), A cup molasses — not syrup. Pour milk slowly on meal, stirring constantly to avoid lumps ; add molasses, salt, and ginger. Cook in double boiler 20 minutes . When cold add suet; beat well to mix ingre¬ dients. Pour into buttered pudding-dish and bake two hours in slow oven. If baked too rapidly it will not “whey,” which is the dis¬ tinction of the genuine old-fashioned Indian pudding. Cover for first hour of baking, serve with cream. Raisin Pudding. — 1 cup finely chopped suet, y2 cup sugar, 2 eggs, y2 cup milk, 1 cup entire wheat flour, 1 teaspoon Royal Baking Powder, 1 cup floured raisins. Steam 3 hours. Serve with liquid sauce.