The Swedish, French, American cook book

How to Make It. Put cornmeal, flour, salt, and ginger in a bowl, mix with the beef suet, then add the molasses, brandy, lemon juice, milk, and yolks. Dissolve the baking soda and cream of tartar in a little lukewarm water, add to the mixture, then add the raisins, last add whites of the eggs — beaten. Put in a pudding form that has been well buttered and sprinkled with flour, cover, put in boiling water standing on something that will let the water get underneath the form; boil from three to four hours. Serve with a hard sauce or any kind of a wine sauce. Rice-and- Apple Pudding {Pouding au Riz et aux Pommes ) Put one cup rice and three cups water on the stove in a sauce¬ pan, cook until the rice is half done. Add a pinch of salt, five tablespoons sugar, one tablespoon brandy, half cup hot milk; cook again about ten minutes. In the meantime, peel and core six large green apples, cut in small dices, put in one cup water with one cup sugar and a little lemon peel and brandy; cook until it becomes tender; drain. Line a melon mould with the rice, put the apples in the centre, then put the rest of the rice on top, put in boiling water (with a mould or something underneath so that it does not rest against the bottom of the pan), steam from two to two and a half hours. Serve with the sauce made from the juice the apples have cooked in. How to Make the Sauce. Tint the apple juice with a little red fruit coloring, flavor with brandy when it comes to a boil, thicken with cornstarch dissolved in a little water. Rice Custard Pudding a la Surprise Pouding au Riz et au Flan, a la Surprise Rinse five tablespoons rice in hot water, put in a pudding dish, add four cups milk, put on a hot stove, cook well covered until the rice is done, from thirty-five to forty minutes, then add onetablespoon washed sultana raisins, two tablespoons brandy or one tea¬ spoon vanilla, simmer another five to ten minutes, during the time stir the yolks of three eggs with five tablespoons sugar and a small pinch of salt to a souffle, add carefully, take care not to let it boil, put the pudding dish in a pan of water, cover with meringue from the whites of the eggs sweetened with one tablespoon sugar to each, put in the oven until the meringue gets a light shade of brown. Serve hot or cold for luncheon or supper. Country Rice Pudding Pouding au Riz a la Paysanne Take five tablespoons rice, five cups of milk, four tablespoons sugar, one tablespoon vanilla, a small pinch of salt. Put on stove with a tight cover, let simmer slowly about half hour, then add half cup cream — if at hand, if not put a little butter on top, sprinkle with a little nutmeg. Put in oven, cook another half hour, slowly, (do not stir — just let it simmer and brown on the top). This pudding is served hot or cold. Cold Rice Pudding {Pouding au Riz, froid,) a la Europeenne Cook half cup rice in two cups water until well done, add one cup milk. Stir yolks of two eggs with four tablespoons sugar to a souffle, add the yolks, one tablespoon brandy, a little salt; leave until cold, then add half cup whipped cream. Put in a glass dish, decorate with whipped cream and maraschino cherries. Bread Pudding {Pouding au Pain rassis ) a la Europeenne