The Twin-city housewife

Line a baking dish with slices of sponge cake, lady fingers, or any plain cake and over it pour a can of grated pineapple. Make a thick custard of one quart of sweet milk, yolks of three eggs, and one cup sugar and flavor with vanilla. Pour over the pineapple and cake while hot. Make meringue of egg whites, put over the pudding and brown slightly. This can be served hot or cold.—Mrs. R. H. Latham. Plum Pudding—No. 1 Eight eggs, one pound each raisins, currants, and suet, one and a half pounds bread crumbs, one apple, one nutmeg, sugar to taste, a little brandy, a little salt, two teaspoons ginger, milk enough to make thin batter. Steam from three to five hours.—Mrs. F. S. Vernay. Plum Pudding—No. 2 One pound raisins, one-half pound currants, one-quarter pound citron. Flour the fruit well. Use the inside of a ten-cent loaf of bread, pulverized fine; one-half pound of beef suet, chopped very fine, and dredged with flour; sugar and salt to taste, one pint of fresh milk, six eggs well beaten. Boil pudding six hours in mould, covered tight on top, so as not to admit of any moisture penetrating to the batter. Serve hot with both hard and liquid sauce.——Mrs. James A. Gray. English Plum Pudding Three fourths cup of suet, one pound sugar, one and one-half pounds of bread crumbs, one and one-half pounds currants, one and one-half pounds raisins, one pound citron, twelve eggs well-beaten, one pint of sweet milk, juice of three lemons, one heaping teaspoon salt, one handful of flour, one teaspoon baking powder in flour, one table- . Spoon cinnamon, one-half tablespoon cloves, one glass wine, one glass brandy. Mix suet and sugar first, then add fruit, crumbs, flour, brandy, spices milk and eggs in order named. Mix evenly with the hand. Grind suet in a meat chopper (a sausage grinder will not do), or it can be chopped fine with a knife. Steam eight hours. Serve with brandy sauce. Sauce: Cream together one cup of sugar and one-half cup of butter. When light and creamy, add the well-beaten yolks of four eggs. Stir into this one wineglass of wine or brandy, a pinch of salt and one large cupful of hot milk or cream. Beat this mixture well, place in a double boiler over the fire and stir until it cooks sufficiently to thicken like cream. Be sure that it does not boil—Mrs. Geo. S. Norfleet. Potato Pudding Three-quarters of a pound of raw sweet potatoes grated, four eggs, butter the size of a walnut, one pint of sweet milk, three tablespoons of flour, half pound of sugar, spices to taste. Bake very slowly. To be eaten when cold or hot.—Mrs, E. Lott. Prune Pudding Soak sixteen prunes over night, drain off water next morning, put in fresh water and boil until tender. Dip out of water and drain, clip fine with scissors; add one cup of English walnuts and pecans, and six tablespoons powdered sugar. Beat the whites of six eggs very stiff and fold in lightly. Put into a well buttered pan, place this in a larger one of boiling water and bake twenty minutes in a moderate oven. Serve cold with whipped cream sweetened and flavored with vanilla.—Miss Rebecca March, Dallas, Texas. seventy-eight THE TWIN-CITY HOUSEWIFE Raisin Puffs One cup chopped raisins, two eggs beaten light together, one cup milk, two tablespoons melted butter, two cups flour, three teaspoons baking powder. Fill greased custard cups half full. Steam half an hour. Serve with lemon sauce.—Miss Jennie Bingham, Statesville. Rice Pudding Three-fourths cup rice put in a double boiler with enough water to keep from burning. When done add a tablespoon of butter, a cup of white sugar, two eggs, as much milk as necessary to thin, and a pinch of powdered mace.—Mrs. L. M. M. Tapioca Pudding, No. 1