Superior cook book

Chop fine 14 lb. dates, cover with orange juice. whip 1 pt. cream, cover 1/2 box of gelatine with 1/. cup cold water: soak 1/2 hour. Have ready 4 tablespoons of rice cooked until tender. Put cream on ice in a ])an : sprinkle over the rice 1/2 cup powdered sugar. 1 teaspoon of vanilla; now put over the dates and orange juice. Stand gelatine over hot water until dissolved: strain it into the cream: stir carefully until well mixed and slightlv thickened : turn into a mould and stand away for 2 or li hours. When ready to'serve the pudding, heap around it the plain whipped cream, dust thickly with almonds that have been blanched, dried and pounded fine. Mi!s. n. L. Eamsdell. Chocolate Pudding. To a quart of boiling milk allow a pint of grated bread, beating well before adding the other ingredients, then stir in one small cupful of sugar, three eggs and two squares of unsweetened chocolate, tlaxoring witli a scant half teaspoonful of salt, one teaspoonful of vanilla extract and a little ground cinnamon; pour into small custard cups and bake set in a panful of hot water for thirty-five minutes m a nmderate oven; allow tliem to cool and then place directly on the ice until ready to serve, turning them out on individual dessert plates, resting on a lace-paper doily. Garnish each with a star of sweetened whipped cream. Miss Lyrita Walters, St. Louks. Mo. Chocolate Pudding. One cup milk, 4 tablespoonfuls sugar, 2 tablespoonfuls corn starch, 1 square chocolate. 1/2 teaspoonful vanilla, 1 egg :Melt chocolate in double boiler slowly. Add th(^ mUk, stirring all the time. Mix corn starch and sugar and add to the beaten yolk of the egg. Then add milk and chocolate, return to double boiler, cook until smooth and thick, stirring very often. Then remove from stove, beat the white of the eggs: stiff, add to it 1 teaspoonful sugar, then stir into pudding. Flavor with vanilla and pour into pudding mould. Let stand in cool place until firm. Serve with whipped cream. This recipe will serve four people. Mary Miner. Sour Cream Pudding. One pt. sour cream, 1/2 teaspoon soda. 8 tablespoons of Dousman's Best Patent Hour 4 eggs beaten separately. i)inch of >alt. Bake in a Jewel range 1 hour and eat with a rich sauce. Mrs. T. A. Felch. Graham Pudding. One cup of sour milk. 1 cup of molasses. 1 cup of raisins. 3 cupss of Dousman's Best Patent flour. 1 large teaspoon of soda. 1 egg and a pinch of salt. Steam 3 hours Sauce for steamed pudding: Beat whites and yolks of 3 eggs separately until very light: add U. cup of sugar to vac-h, put in double boiler and stir constantly until thick. Mrs. Theodore Hall. . Graham Pudding. One-half cup molasses, 1/4 cup butter, 1/2 cup sour milk, 1 1/2 cups graham flour. 1 egg, 1 teaspoon soda. 1 cup raisins, sjjice and salt. Steam 3 hours. Serve with rich sauce. Mrs. Sedgwick. Graham Pudding. One cup molasses, 1 cup sweet milk, 1/2 teaspoon cinnamon, 1 egg, 1 teaspoon soda, 1 teaspoon butter, 1 cup raisins, nutmeg to taste, a little salt, 1 1/2 cups graham flour. Steam in buttered pan 2 hours. Mrs. H. Harwood. Pudding Sauce.