The Times cook book, no. 2

NO. 41. DATE PUDDING. Mrs. Bertha S. Morris, 1016 Georgia street— Take two cups of oat flakes, half cup brown sugar and the same quantity of New Orleans molasses; half cup chopped suet; half pound dates chopped fine; three eggs, a pinch of salt and half teaspoon soda, allspice, cloves, cinnamon, mace and ginger; the juice and rind of one lemon. Place the oat flakes in the mixing bowl, then sugar, salt and spices, then chopped dates and suet. Dust the dates with flour, or you will have your fruit all in one place. Put the lemon juice and rind in a cup with the molasses and soda, add to the above mixture then the eggs well beaten. It should be the consistency of cake dough. II too thick, add a little hot water. Grease a pudding mold (a lard pail will do, but must have a tight-fitting lid;) steam for three hours. Serve hot with any desired sauce. NO. 43. DELICATE SUET PUDDING. Mary Stone Welch, San Diego, Cal.— One cup molasses, one cup water, one cup dark raisins, seeded; two cups graham flour, one teaspoon salt, one teaspoon soda, one teaspoon cinnamon, one-half teaspoon cloves, two-thirds cup ,fresh white suet; chop fine, mix well. Steam thoroughly in close mould or .covered bucket two hours. Bake one-half hour. Sauce: One tablespoon flour rubbed in one tablespoon butter, salt, sugar to taste. Pour on one pint boiling water; flavor with lemon, orange, or other fruit juice; cook three minutes. NO. 44. TANGLEWOOD PUDDING. Mrs. Kate E. Dee, Tanglewood Ranch, Anaheim, Cal.— Soak overnight one cup of tapioca in six cups of water. Next morning add one cup of sugar, one egg and beat well together. Then cook until clear. And when it is cool enough add six sliced bananas and one-half cup of slightly broken walnut meats. Flavor with lemon and vanilla mixed. Serve cold with sweetened cream, flavored with vanilla. DESSERTS. NO. 1. APPLE CUP CUSTARD. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles- Pare and core four good-sized apples- steam, them until tender; press through a colander; add, while hot, a tablespoonful of butter, yolks of four eggs, four tablespoons sugar, one cup milk. Turn this into baking cups, bake for 20 minutes. Beat the whites of the eggs until stiff; add sugar; beat again; heap over the top of the cups; dust thickly with powdered sugar and brown a moment in the oven. Serve hot. NO. 2. BUSTER BROWN DAINTY. Mrs. Estella Raley, 162 Rubidoux avenue. Riverside, Cal.— Part I. One cup seeded raisins, one cup cocoanut, one cup shelled English walnuts; grind all through a food chopper and add one-half cup powdered sugar. Melt butter size of an egg and mix all together, thoroughly. Put in oven and heat until hot. (Don't brown.) Part II. Take the yolks of three eggs, beat well; then stir in three dessert spoons of sugar and one large coffee cup milk. Put in double boiler and 'ook to the consistency of float, stirring all the while; flavor to taste when cooked. Part Ill- Beat the whites of three eggs until stiff and dry; add three tablespoons powdered sugar and flavor to suit taste; beat again. To serve six persons, put in small uniform dishes a portion of Part I, cover with three tablespoons of Part II, and divide Part III equally and spread or drop over the pudding; brown slightly. Serve warm or cold. (This is original; and Is a very dainty dessert.)