The Toronto Cook Book

One cup brown sugar, one cup suet, one cup raisins, one cup grated carrots, one cup currants, one cup grated potatoes, two and a half cups of flour, one egg, half lemon peel, a little molasses, a pinch of salt, one teaspoon soda. Steam three hours. Cup Pudding One egg, half cup sugar, half cup milk, one large teaspoon butter, one and a half cups flour, two teaspoons baking powder. Orange Pudding Peel and cut five oranges in thin slices; pour over them the following: One cup granulated sugar; let one pint of milk get hot; add yolks of three eggs, well beaten, and one tablespoon cornstarch. Stir until hot; pour over oranges; beat the whites; add sugar, and set in oven to brown. St. James Pudding Three tablespoons butter, half cup molasses, half cup milk, one and two-thirds cups flour, half teaspoon soda, quarter teaspoon each of salt, cloves, allspice, nutmeg, half pound dates, stoned and cut in pieces; then melt butter, add molasses and milk, and mix dry ingredients together; then mix with first mixture, turn into buttered mould ; cover and steam two and a half hours; serve with wine sauce. Puddings and Pudding Sauces Wine Sauce for St. James Pudding One-quarter cup butter, half cup sugar, two tablespoons milk, two tablespoons wine ; cream the butter, add gradually the sugar; add milk and wine very slowly to the first mixture to prevent separation. It should not be chilled, but kept in a warm place until served. Steamed Chocolate Pudding Three tablespoons butter, one egg, one cup milk, two and a quarter cups flour, four and a half teaspoons baking powder, two and a half squares chocolate, quarter teaspoon salt, cream the butter, add sugar gradually and the eggs, well beaten ; mix and sift flour with baking powder and salt; add alternately with milk to the first mixture; turn into buttered mould. Steam two hours ; serve with chocolate sauce. Chocolate Sauce for Above Two cups milk, one and a half tablespoons cornstarch, two squares chocolate, four tablespoons powdered sugar, two tablespoons hot water, two eggs, one teaspoon vanilla; scald one and three-quarters cups milk, add cornstarch diluted with remaining milk and cook eight minutes in double boiler; melt chocolate over hot water, add sugar and hot water, stir until smooth and then add to cooked mixture; beat whites of eggs until stiff; then add to unbeaten yolks and stir into cooked mixture; cook one minute ; add vanilla and cool before serving. Carrot Pudding One cupful grated carrots, one cupful raw potatoes, one cupful sugar, one cupful Rainbow flour, one cupful raisins, one cupful currants, one cupful suet, two cupfuls bread crumbs, onehalf teaspoonful salt, one teaspoonful soda stirred into potatoes, cinnamon, cloves and nutmeg to suit taste. Steam three hours, or longer. Use meat chopper for cutting up carrots, etc. Corn Starch Pudding One quart boiled milk, four tablespoons corn starch, yolks of four eggs; beat the yolks of the eggs and the corn starch together, then put it into the boiling milk. Beat the whites with a little sugar, flavor and spread over the pudding. Let it brown in the oven. The Toronto Cook Book Rice Lemon Pudding