The Toronto Cook Book

Mix together two level cups of flour, two teaspoonfuls of baking powder, and a pinch of salt; put into this a large tablespoon of butter; then mix together one egg, one small cup of brown sugar, half a cup of milk, half a cup of molasses and a teaspoon of ginger; make a batter by stirring this into the flour, pour all into a mould or pudding dish that has been well greased and steam for about two hours. Prune Custard Pudding Stew one half pound of prunes in water to cover until the stones will slip out easily. Let the syrup boil away. Soak one pint of dried cake in one quart of milk, add two beaten eggs, a little salt, one teaspoon vanilla and the stewed prunes. Bake slowly until a knife will come out clean. Stir at first to prevent fruit from setting; serve with cream. White Steamed Pudding One cup sweet milk, half cup sugar, one egg, two teaspoons baking powder, butter size of a walnut, two cups flour; steam one hour. Watermelon Pudding Mix two round teaspoons baking powder, half a teaspoon of salt, and two and a half cups flour. Stir in half a cup of raisins, cut lengthwise, to imitate melon seeds. Beat one egg very light with half a. cup of sugar; stir one cup of strained strawberry juice into the flour mixture, add the egg and sugar and one heaping tablespoon of butter, melted. Beat it well and pour into a well-buttered, melon-shaped mould, and steam it one hour and a half. Serve with foam sauce unflavored. Christmas Pudding Half pound currants, half pound raisins, half pound citron, half pound of flour, half pound suet or butter, half pound sugar, one cup milk, half cup of brandy, three eggs, spice to your taste, Boil two hours. Suet Pudding Sift two and one-half cups of flour with a level teaspoon each of salt and soda and one-half level teaspoon each of cinnamon and grated nutmeg. Add one cup of suet chopped very fine, three-quarters cup of seeded and chopped raisins, one cup of milk and one cup of molasses. Steam it three hours in a mould. Serve with a lemon sauce. PUDDING SAUCES Lemon Sauce Beat one-third cup of butter and one cup of powdered sugar to a cream. Add the unbeaten yolks of three eggs and beat all well; then all three whites beaten stiff, the juice and grated rind of a lemon and cook in a dish set in another of boiling water until thick. Cream Sauce One-half cup butter, one cup powdered sugar, sifted, three tablespoons wine, four of thick, rich cream; melt butter before creaming it, as it is much nicer; after butter is well creamed, add gradually the sugar, stirring all the time, then the wine drop by drop, and lastly the cream very slowly, whipping all the time. If made according to instructions this cream will not have a curdled appearance. The reason I say melt butter before creaming is that it blends much easier. This is not intended for a hot sauce. Before serving, hold over enough heat to make it pour nicely. If wine is not desired, it may be omitted, using three-quarters cup cream or any other kind of flavoring. While holding over the heat, whip constantly. This is really delicious if made according to recipe. Would advise whipping ten minutes when first being made. This may be used on any kind of puddings, hot or cold. Lemon Sauce