NO. 49. SWISS PUDDING. Mrs. J. F. Cruickshank, Arlington, Riverside, Cal.— Slice a small sponge cake, cover each slice with strawberry jam or any other preserve that may be preferred; lay the slices in a glass dish, one on top of the other, then pour over It about two glasses of sherry. As the sherry soaks through the cake to the bottom of the dish; take it up with a spoon again, and pour it over the cake until it is all absorbed. Switch up till very thick and light. About half a pint of good cream and pour over it. Ornament with pink sugar. The cream should set on the top and sides of the cake, as it is poured over it. NO. 50. TAPIOCA FRUIT PUDDING. Miss C. Herstein, 2302 Budlong avenue, Los Angeles.— Soak one cup of tapioca over night, cook soft in water, then add and cook thoroughly one pint preserved raspberries; cool in a mold and serve with sugar and cream. NO. 51. TIPSY PUDDING. Miss G Hern- stein, 2302 Budlong avenue, Los Angeles.— Saturate a loaf of sponge cake with wine or brandy. Make a rich boiled custard; place the cake in a deep glass dish and pour the custard over it. Stick the top full of blanch- ed almonds and serve cold. NO. 52. VEGETABLE PUDDING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles. — One cup carrots, one cup potato, one cup sour apples, one cup currants, one cup raisins, one cup bread crumbs, one cup flour, one cup suet, two cups white sugar, one teaspoon soda, one cup v/alnuts coarsely chopped. Spices according to taste are to be added. Steam three hours. The vegetables and apples can be cut with a cutter. NO. 42. BAKED SUET PUDDING. Beatrice L, Eccleston, 1512 Maple avenue — One cup chopped suet, one cup bread crumbs, one cup flour, one-half cup raisins, two teaspoons, baking powder, one teaspoon salt; add one cup sweet milk, mix well and bake one-halt hour in hot oven. Serve with hard sauce con- sisting of piece of butter size of egg, one- half cup powdered sugar creamed together, add vanilla and the white of one egg beaten stiff. If soft sauce is preferred, add one cup hot water. (Original.) NO. 78. CHOCOLATE PUDDING. Mrs. E. R. Bishop, McKittrick, Cal.— One egg, one-half cup sugar✪ Sphynx Pudding, one teasponful butter, one-half cup sweet milk, one cup flour to which has been added one and one-half teaspoon baking pow- der, two tablespoons grated chocolate. Mix pour into a covered mould, set in boiling water and boil one hour. SAUCE; Three eggs, two cups sugar, one teaspoon vanilla. Separate whites and yolks, beat yolks, add the sugar and stand in boiling water for half an hour. Stir often. Beat whites to a stiff froth and add to the hot yolks and sugar when ready to serve.

AI-modernized reading of the original text

NO. 49. SWISS PUDDING. Mrs. J. F. Cruickshank, Arlington, Riverside, Cal.— Slice a small sponge cake, cover each slice with strawberry jam or any other preserve that may be preferred; lay the slices in a glass dish, one on top of the other, then pour over It about two glasses of sherry. As the sherry soaks through the cake to the bottom of the dish; take it up with a spoon again, and pour it over the cake until it is all absorbed. Whip up till very thick and light. About half a pint of good cream and pour over it. Ornament with pink sugar. The cream should set on the top and sides of the cake, as it is poured over it. NO. 50. TAPIOCA FRUIT PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Soak one cup of tapioca over night, cook soft in water, then add and cook thoroughly one pint preserved raspberries; cool in a mold and serve with sugar and cream. NO. 51. TIPSY PUDDING. Miss G Hernstein, 2302 Budlong avenue, Los Angeles.— Saturate a loaf of sponge cake with wine or brandy. Make a rich boiled custard; place the cake in a deep glass dish and pour the custard over it. Stick the top full of blanched almonds and serve cold. NO. 52. VEGETABLE PUDDING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles. — One cup carrots, one cup potato, one cup sour apples, one cup currants, one cup raisins, one cup bread crumbs, one cup flour, one cup suet, two cups white sugar, one teaspoon soda, one cup walnuts coarsely chopped. Spices according to taste are to be added. Steam three hours. The vegetables and apples can be cut with a cutter. NO. 42. BAKED SUET PUDDING. Beatrice L. Eccleston, 1512 Maple avenue — One cup chopped suet, one cup bread crumbs, one cup flour, one-half cup raisins, two teaspoons baking powder, one teaspoon salt; add one cup sweet milk, mix well and bake one-half hour in hot oven. Serve with hard sauce consisting of piece of butter size of egg, onehalf cup powdered sugar creamed together, add vanilla and the white of one egg beaten stiff. If soft sauce is preferred, add one cup hot water. (Original.) NO. 78. CHOCOLATE PUDDING. Mrs. E. R. Bishop, McKittrick, Cal.— One egg, one-half cup sugar, one teaspoonful butter, one-half cup sweet milk, one cup flour to which has been added one and one-half teaspoon baking powder, two tablespoons grated chocolate. Mix pour into a covered mould, set in boiling water and boil one hour. SAUCE; Three eggs, two cups sugar, one teaspoon vanilla. Separate whites and yolks, beat yolks, add the sugar and stand in boiling water for half an hour. Stir often. Beat whites to a stiff froth and add to the hot yolks and sugar when ready to serve.

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Sphynx PuddingDate PuddingTapioca Fruit Pudding

The Times cook book, no. 2