The white ribbon cook book

Apple Pudding (Boiled) — Suet or butter crust, apples, sugar to taste, a little minced lemon peel, 2 tablespoonfuls lemon juice. Butter a pudding mould, line with the paste, pare, core and cut the apples into small pieces. Pill the basin and add the sugar, finely minced lemon peel and juice. Cover with the crust, press the edges firmly, cover with a floured cloth. Tie securely and plunge into boiling water. Allow to boil 2 hours. Remove from basin and send to table quickly. Pastry. " 175 Apple Charlotte — Soak i^ box gelatine 2 hours in 2 small cups of cold water. Pare and steam 8 medium-sized apples; when they are tender press through the colander and add 3 cups of sugar and the juice of 1 large lemon. Mix the gelatine with the hot apples and stir until they are cold, then set on ice to harden. Serve very cold with whipped cream. This is an old English dainty. Currant Dumpling — One lb. flour, 5 oz. beef Buet, 7 oz. currants, 1 glass of water. Mince the suet finely, mix with the flour and currants, which of course have been washed, picked and dried; mix with the above proportion of water or milk, divide into dumplings about the size of an orange; tie in cloths, plunge into boilitig water, and boil from 1 to 1}^ hours. Serve with butter and white sugar. ^ Lemon Dumplings — Ten oz. fine bread- crumbs, 1 large tablespoonful flour, % lb. finely chopped beef suet, the grated rinds of 2 small lemons, 4 oz. powdered sugar, 3 large eggs beaten and strained, and last of all the juice of the 2 lemons also strained. Mix the ingredients well, divide into four dumplings, tie them in well-floured cloths, and let them boil an hour. Apple Pudding (Baked) —Ten apples, 4 oz. brown sugar, 3 oz. butter, 4 eggs, 2}4 breakfast cups of bread-crumbs. Pare and cut into quarters the apples, remov- ing the cores. Boil them to a pulp. Well whisk the eggs and put them and the butter into the apple pulp. Stir the mixture for 5 minutes. Grease a pie dish and place a sprinkling of bread-crumbs, then of apple, and proceed in this manner until all are used. Bake for ^ of an hour. The top layer must be of bread-crumbs. 176 White Ribbon Cook Book. Batter Pudding — One and one-half cnpfuls flour, 1 teaspoonf al baking-powder, ^ teaspoon salt, 1 tablespoon butter, 2 eggs, 1 pint milk. Steam 1 hour and serve with sauce. Adding a cupful of raisins, or any other desirable fruit, either fresh or dried, to the above pudding, makes a most delicious dish. Bread Pudding" — Bread and boiling milk, allowing 3^ a pint to 1 lb. soaked bread, 2 beaten eggs, a little nutmeg, sugar. Soak the bread in cold water, then squeeze it very dry, take out any lumps, and add the milk, beat up the eggs, sweeten to taste, add nutmeg, and bake the pudding slowly until firm. If desired, a few sultanas may be added to the pudding; or, if the bread is light, such as the crusts of French rolls, it may be soaked in as much cold milk as it will absorb, and when it is perfectly soft have sugar, eggs and flavoring added to it. Caramel Pudding — A handful of white sugar, 3^ pint water, yolks of 8 eggs, 1 pint milk.