The Times cook book, no. 2

NO. 24. HILLICOAT CUP PUDDING. Miss Ruth C. Stocks. Somis, Cal.— Make a custard of three eggs and a quart of milk sugar and cinnamon to taste. Put a spoonful of any kind of fruit in bottom of six common cups, add some cold rice or sago. Fill cups with custard, set cups in pan of hot water and bake, till set, in moderate oven. NO. 25. INDIAN PUDDING. Francelia Holley, Coachella, Cal.— Soak over night two tablespoons tapioca in two cups milk, set a pail in a kettle of water over the Are with one quart sweet milk and four tablespoons corn meal; scald, add one egg. one-half cup molasses, one-half cup brown sugar, salt to taste; add two cups cold milk; bake slowly three hours. NO. 26. INGAM PUDDING. Mrs. E. A. Stickney, 102S South Hill street, Los Angeles.— One-half cup sugar, one-half cup molasses, one-quarter cup butter, one cup cold water, one cup seeded raisins, three cups sifted flour, one teaspoon soda in the molasses; steam over boiling water, three hours. Sauce: Onequarter cup butter, one-half cup sugar, one tablespoon corn starch: stir the above well mixed into hot water, make thin and flavor to suit the taste. NO. 27. LEMON PUDDING (for five persons.) Mrs. George F. Rathbun, 779 Kohler street. Los Angeles.— Four eggs, four tablespoons sugar, one large lemon, two tablespoons boiling water. Beat the yolk of eggs smooth with two tablespoons granulated sugar; then stir in the juice and grated yellow rind of one large lemon, add two tablepoons boiling water and cook in double boiler, stirring occasionally until thick like cream. Beat the whites of eggs stiff, then beat into them two tablespoons sugar; when this looks like a meringue it is to be beaten into the yellow mixture while hot, which cooks it sufficiently to keep the whites from falling. The whole looks like a yellow puff ball. Serve with cake or crackers. For orange pudding use orange instead of lemon. This is very effective when served in cups made of fresh orange rinds. NO. 28. LOS ANGELES ORANGE AND APPLE PUDDING. Mrs. William J. Magee, 122 North Johnston street. Los Angeles.— Boil two navel oranges and one lemon in three quarts of water until the rind is tender; when cold, put two cups sugar in one-half pint water. When it boils, slice into it six apples, pared and cored; boil five minutes. Line a deep pudding dish with puff paste— lav the fruit in, pour over the syrup, put some strips of pastry across and bake until the fruit is done. Serve with cream. NO. 29. MACAROON PUDDING. Miss C. Hernstein, 2302 Budlong avenue. Los Angeles.— Line a dish with macaroons and oranges until full. Cream dressing: Six eggs, whites to a foam, yellows with sugar, for each egg one teaspoon of sugar. Grate the skin of one and one-half lemons, juice of two, cook until thick; stir, then mix in whites and pour over pudding. NO. 30. MARMALADE PUDDING. Miss Florence Pownall, box 444. San Pedro, Cal.— One-quarter pound bread crumbs, one-quarter pound marmalade, a little less than onequarter pound chopped suet, a little less than one-quarter pound brown sugar, two eggs, teaspoonful baking powder. Mix crumbs and marmalade together, add baking powder, add two eggs, well beaten; put in a buttered mold and boil one and one-half hours.