Trinity cook book

Mix together in a large bowl the suet chopped fine, the seeded raisins chopped, the currants, the citron thinly sliced, the brown sugar, the inside of the loaf of bread crumbed fine, and the pastry flour sifted with the spices, soda and salt. Add the milk, eggs well-beaten, cider and lemon juice. Mix well together and pour into a well-greased pudding mold with tight cover. Steam five hours. Serve with plum pudding sauce. — MRS. W. T. DENT. GRATED SWEET POTATO PUDDING Three large sweet potatoes, one cupful sugar, one cupful milk, one egg, one tablespoonful melted butter, one teaspoonful grated nutmeg. Pare and grate the potatoes or put them through the food chopper. Add the sugar and milk and mix thoroughly. Beat in the egg and add the butter and nutmeg. Turn into a well-greased and shallow pudding pan and bake until brown. If desired the top may be spread with meringue. — MRS. W. T. DENT. BROWN PUDDING Yolks of four eggs, four cups of new milk, four level tablespoons of sifted flour, one cup of brown sugar browned slightly in a moderate oven. Put milk and sugar in porcelain vessel over fire. Moisten flour with four spoons of the milk reserved for the purpose, beat yolks of eggs into the flour and milk, then stir all into hot milk and cook until the consistency of cream. Pour into pudding mold, make meringue of the four whites and threefourths cup of white sugar. Put on pudding and brown slowly in the oven. Serve cold with whipped cream. CHOCOLATE PUDDING Put on stove in double boiler one quart of sweet milk. Shave into this one-half cake of chocolate; add to this the yolks of five eggs well beaten, two cups of sugar, three-fourths of a cup of corn starch and enough milk to keep it from being lumpy; cook until thick, flavor with vanilla. Make a meringue of whites beaten with sugar and serve with good cream. ANGEL PUDDING The whites of ten eggs, one-half pound of nut meats, one pound of dates, one and one-half cups of pulverized sugar, one lemon. Beat eggs very light, then fold in the sugar, nuts, dates chopped fine, and the juice and grated rind of the lemon. Turn into a well-greased baking dish and bake to a golden brown. Serve immediately with whipped cream or sauce. ( 40 ) SPIGEL'S Women's Specialty Shop Roanoke's Largest Ready to Wear and Millinery Store Visit our Beauty Parlor 19 Campbell Avenue JELLY ROLL Four eggs, one cup of sugar, one cup of flour, one and one-half teaspoons of baking powder, pinch of salt. Beat eggs as light as possible, add sugar, and having mixed the salt and powder with the flour, dust that in and beat up light. Bake in shallow square pan, when done turn out, spread jelly on and roll immediately. WOODFORD PUDDING Three eggs, one cup of sugar, one-half cup of butter, two cups of flour, one cup of jam or preserves (blackberry jam preferred), one level teaspoon of soda dissolved in three teaspoons of sour milk. Mix well together and bake slowly. Serve with sauce. Sauce: One and one-half cups of brown sugar, one cup of cream, one tablespoon of flour, one egg. Flavor to taste. Milk can be substituted for cream, but in case it is add a little butter. CHOCOLATE PUDDING