The Toronto Cook Book

One-half cup sugar, one cup boiled water, one tablespoon cornstarch, or one and a half tablespoons flour, two tablespoons butter, one and a half teaspoons vanilla, few grains of salt; mix sugar and cornstarch, add water gradually, stirring constantly; boil five minutes; remove from fire; add butter and vanilla. Ginger Pudding One-half cup sugar, half cup butter, one cup of sour milk, two and a half cups flour, dessertspoon ginger, one large teaspoon soda, pinch of salt. Steam one hour and a half. Sauce for Above One tablespoon butter, half cup of sugar, one scant tablespoon of flour, a pinch of salt, cinnamon, cloves and a little nutmeg. Put all together, then pour boiling water and stir until thick as cream. Yellow Sauce Two eggs, one cup powdered sugar, three tablespoons wine. The Toronto Cook Book Cottage Pudding One cup sugar, one cup sweet milk, one pint of flour, two teaspoons melted butter, one and a half teaspoons baking powder, one egg; bake in a quick oven. Cup Pudding Hot One egg, half cup sugar, half cup milk, one tablespoon butter, one and a half cups flour, one and a half teaspoons baking powder; put in cups and steam three-quarters of an hour, not more; put a dessertspoon of jelly in the bottom of each cup. With this serve sauce made as follows: — Juice and rind of one lemon, half cup sugar, one spoon butter, one cup boiling water, a scant tablespoon of cornstarch. Suet and Fruit Pudding Two and a half cups flour, one teaspoon soda, half teaspoon salt, half saltspoon cinnamon, half saltspoon nutmeg, one cup chopped suet, one cup chopped raisins or currants, one cup milk, one cup molasses; sift the soda, salt and spice into the flour and add raisins. Mix the milk with the molasses and stir it into the dry mixture. Steam in a buttered mould for three hours. Serve with Foam Sauce. English Plum Pudding Chop together one pound raisins, three-fourths pound of suet; add one-fourth pound of citron, chopped fine, then add one pound of grated bread, half a pound of sugar, a teaspoon of salt, a teaspoon of cinnamon, mace and cloves mixed, and when thoroughly blended stir in four beaten eggs, diluted with half a cup of m lk; turn into a buttered mould and steam about six hours. Serve with egg sauce. Apple Suet Pudding One cup molasses, one cup chopped sour apples, one small cup chopped suet, one teaspoon of soda dissolved in a little warm water, half a teaspoon each of ground nutmeg and cinnamon, quarter teaspoon cloves; mix well together. Take one cup chopped raisins, two and a half cups flour; stir the raisin in flour and stir all into the first mixture; pour into a pudding dish, cover tightly; place in a steamer and steam three hours; serve hot with sauce. Puddings and Pudding Sauces Foam Sauce One egg, half cup butter, one cup sugar, six tablespoons hot water; cream the butter and sugar; add yolk of egg, well beaten, then hot water, adding one spoonful and beating before adding another, until all are used; beat white of egg and lay on top of sauce, beating it in as sauce is served. Suet Pudding Chop one cup suet, turn on the suet one cup boiling water; then add on? cup molasses, half cup sugar, one cup raisins, one cup currants, three to four cups flour, one teaspoon salt, one small spoon of soda, one egg. Steam three and a half hours. Hanover Pudding