The Toronto Cook Book

One cup rice, one quart milk; boil the rice and the milk until soft enough for the table, stir with this the yolks of four eggs, piece of butter the size of half an egg, grated peel of lemon, a little salt; beat the whites of the eggs to a stiff froth, stir in nine spoons white sugar, and the juice of the lemon; spread this on the top of the rice. Bake until brown. Balloon Pudding Six eggs, one quart milk, twelve tablespoons flour, a little salt, bake three-quarters of an hour in a quick oven. To be eaten with a rich sauce. Boiled Indian Pudding One pint Indian meal, mix with sour milk, with soda in it; add molasses, salt, and suet, chopped fine. Boil four hours. Baked Indian Pudding Boil two quarts milk; add thirteen tablespoons Indian meal moistened with a little milk; when it thickens, pour into a deep pudding pan; add one cup molasses, one teaspoon salt. Before you put it in the oven, add a pint more of cold milk, and do not stir it. Bake three or four hours. Yorkshire Suet Pudding Two cups of chopped bread, one-half cup chopped suet, onehalf cup molasses, one egg, one cup seeded raisins, one cup of sweet milk, one-half teaspoon soda dissolved in it, one-half teaspoon cloves, one teaspoon cinnamon, a pinch of salt; mix thoroughly and steam two hours in a pudding dish. Pudding or Dumpling One cup chopped suet, two cups flour, a little salt, three teaspoons baking powder, cold water enough for a stiff batter; steam one hour. Raisins may be added. Eat with cream and sugar. Fig Pudding One pound figs, chopped fine, one cup chopped bread, one cup of sugar, half cup of coffee or milk; three eggs, half teaspoon cinnamon, steam three hours; serve with sauce. Puddings and Pudding Sauces Christmas Pudding One cup chopped suet, one cup raisins, one cup molasses, one cup milk, two and a half cups flour, one teaspoon each allspice, cloves, cinnamon, quarter teaspoon each mace and nutmeg, one-half teaspoon salt; steam three hours. Serve with sauce. Cocoanut Pudding One pint of milk, one-half cup of sugar, yolks of two eggs, two tablespoons chopped cocoanut, one-half cup rolled soda biscuits, one teaspoon lemon extract, bake half an hour. Frosting — Whites of two eggs, one-quarter cup sugar; put in oven and brown. Sauce for Puddings One cup sugar, piece of butter size of an egg, yolks of two eggs, beat all together. Put on stove over boiling water and stir until of about the consistency of cream; beat the whites of the two eggs to a stiff froth; stir with half a cup of sweet milk; beat all together; flavor with vanilla and set away to cool. Graham Pudding One cup molasses, one cup sweet milk, two teaspoons of soda dissolved in milk and molasses, pinch of salt, two cups of Graham flour, not sifted, two cups of chopped raisins; steam three hours. Serve with any kind of pudding sauce. Queen of Puddings One pint chopped stale bread, one quart milk, yolks of four eggs, butter size of an egg; grated rind of a lemon; bake until done, but not watery; when cold spread over it a layer of jam or jelly, and cover it with the whites of the eggs beaten to a stiff froth, sweetened and flavored with the lemon juice. Bread Pudding