Temperance cook book

One quart of grated bread crumbs, one quart of milk, yolks of four eggs well beaten, butter size of an egg, one cup of sugar, two teaspoonfuls of Equity baking-powder, and two teaspoonfuls of extract of lemon; mix all well together and bake. Beat the whites of the eggs with a cupful of powdered sugar, flavor with one teaspoonful of extract of orange or lemon, cover the pudding with it, and bake until a light brown. BREAD PUDDING. (No. 2.) One quart of sweet milk, two cups of fine bread crumbs (stale and dry), four eggs, two tablespoonfuls of melted butter, nutmeg to taste, one-fourth teaspoon of soda, dissolved in hot water. Beat the yolks very light, and, having soaked the bread crumbs well in milk, stir with the yolks, then add the butter and seasoning, with the soda, lastly the whites of the eggs. Bake to a fine brown, and eat hot, with pudding sauce. BREAD AND BUTTER PUDDING. Take six slices of bread and butter them; take a pudding-dish and fill it with alternate layers of bread and fruit, raisins or currants; when the dish is full, make a good custard of one quart of milk, four well beaten eggs, one cup of sugar, and spices to suit taste; pour this over the pudding, and bake in a slow oven till done. It is very nice made with cherries, gooseberries, or any other kind of fruit. COTTAGE PUDDING. One cupful of sugar and one of milk, one tablespoonful of butter, two eggs, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, one teaspoonful of salt. Rub the butter and sugar together, beat in the yolks, then the milk and salt, the beaten whites, alternately with the flour and baking-powder; bake or steam in a buttered pudding-dish. Serve with liquid sauce. PORCUPINE PUDDING. Make a sponge cake, and after it is baked, put it in a deep dish, and pour over it a boiled custard, made of the yolks of four eggs, and a quart of sweet milk; beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, spread this over the pudding, and set it in the oven to dry; then take a cupful of blanched almonds and stick them into the frosting as thickly as possible. BIRD'S NEST PUDDING. Pare six large apples, take out the cores, lay them in a bakingdish, fill the holes with sugar, cinnamon and nutmeg. Make a rich custard, pour it over the apples. Bake one half hour, and serve with sauce. SNOW PUDDING. Cover one-half of a package of gelatine with cold water, and when softened, stir into it a pint of boiling water; add one cupful of sugar, or sugar to taste, and the juice of two lemons; when cold and just beginning to thicken, add the well beaten whites of three eggs. Beat all lightly and smoothly together, pour the mixture into two moulds, and set it away in a cold place until cold. Serve in the center of a platter, with a boiled custard poured around, made with the yolks of three eggs, one 'pint of milk, and half a cup of sugar. FIG PUDDING. One pint of bread crumbs, one cupful of suet, and one of brown sugar, two eggs, one-half pound of figs. Wash the figs in warm water, dry in a cloth; chop suet and figs together, add the other ingredients, also some nutmeg, grated. Boil three hours in tin pudding form, in a pot of water, and serve with hard sauce. SAGO PUDDING.