SUET PUDDING. 2 C. graham flour 1 C. chopped suet rolled in 1 C. raisins or currants flour 1 ss. salt % C. milk y8 t. cinnamon V2 C. molasses % t. nutmeg y2 t. soda✪ Suet Pudding Steam 3 hour sin buttered mould. NORWEGIAN PEUNE PUDDING. y2 lb. prunes 1 1-3 C. boiling water 2 C. cold water 5 T. cornstarch 1 C. sugar 1 T. lemon juice✪ Norwegian Prune Pudding Pick over and wash prnes. Soak 1 hour in cold water, boil in same water until soft. Remove stones, obtain meat from a few stones, add sugar and boiling water. Dilute cornstarch with cold water enough to pour easily, add to prune mixture and cook five min- utes. Mould, serve with custard or cream. Desserts PKUNE WHIP. 1-3 lb. prunes 1/2 cup sugar Whites 5 eggs y2 tbl. lemon-juice Pick over and wash prunes. Soak 1 hour in cold water, boil in water to cover ; cook in same water until soft ; remove stones and rub prunes through a strainer; add sugar and cook five minutes; the mix- ture should be the eonsistencyof marmalade. Beat whites until stiff, add prune mixture gradually when cold, and lemon-juice. Pile lightly on buttered pudding-dish; bake twenty minutes in slow oven. Serve cold with boiled custard. CUSTAED. 1 pt. milk 14 C. sugar 3 egg yolks Pinch salt✪ Custard CIRCASSIAN PUDDING. Boil six tablespoonfuls of bread-crumbs in two cupfuls of milk; then add the yolks of three eggs beaten with six tablespoonfuls of sugar and one teaspoonful of butter; take from the fire and stir io slowly the well-beaten whites of the eggs ; add one teaspoonful of vanilla and a grating of nutmeg✪ Circassian Pudding; when cold put it in a dish and bake a light brown ; serve with foam sauce. FOAM SAUCE. Beat the whites of three eggs to a stiff froth ; add half a cupful of powdered sugar, and flavor with vanilla, sherry, brandy or the juice of a lemon; add quickly one cupful of boiling water✪ Foam Sauce and serve at once. CHOCOLATE AND ALMOND PUDDING. (a) 1 tbl. butter, y2 cup flour, y2 cup grated chocolate, % cup milk. (b) 5 egg yolks beaten with % cup sugar until very creamy; 1 cup almonds chopped fine, rolled in flour. (c) Whites beaten stiff. Mix a thoroughly ; cook until boiling, turn out to cool, then add ~b, a spoonful at a time, beating constantly ; fold in c, fill buttered mould, steam one hour, turn out and serve with hard sauce. LABORATORY COOK BOOK. 171 GINGER PUDDING. 1-3 c. butter 3y2 tsp. baking powder y2 c. sugar 14 tsp. salt 1 egg % c. ginger cut in cubes 2y4 c. flour 1 c. milk✪ Ginger Pudding Cream butter, add sugar gradually and egg well beaten; mix and sift the dry ingredients; add alternately with milk. Turn into but- tered mould, cover and steam two hours. Serve with boiled custard (1 pt. milk), flavored with 2 tbl. syrup from ginger. SNOWBALLS. Snowballs are made of three eggs, one cupful of sugar, one scant cupful of sifted flour, one teaspoonful and a half of baking powder, three tablespoonfuls of water, the grated yellow rind of one lemon and two tablespoonfuls of lemon-juice✪ Snowballs.

AI-modernized reading of the original text

SUET PUDDING. 2 C. graham flour 1 C. chopped suet rolled in 1 C. raisins or currants flour 1 ss. salt % C. milk y8 t. cinnamon V2 C. molasses % t. nutmeg y2 t. soda Steam 3 hours in buttered mould. NORWEGIAN PEUNE PUDDING. y2 lb. prunes 1 1-3 C. boiling water 2 C. cold water 5 T. cornstarch 1 C. sugar 1 T. lemon juice Pick over and wash prunes. Soak 1 hour in cold water, boil in same water until soft. Remove stones, obtain meat from a few stones, add sugar and boiling water. Dilute cornstarch with cold water enough to pour easily, add to prune mixture and cook five minutes. Mould, serve with custard or cream. Desserts PKUNE WHIP. 1-3 lb. prunes 1/2 cup sugar Whites 5 eggs y2 tbl. lemon-juice Pick over and wash prunes. Soak 1 hour in cold water, boil in water to cover ; cook in same water until soft ; remove stones and rub prunes through a strainer; add sugar and cook five minutes; the mixture should be the consistency of marmalade. Beat whites until stiff, add prune mixture gradually when cold, and lemon-juice. Pile lightly on buttered pudding-dish; bake twenty minutes in slow oven. Serve cold with boiled custard. CUSTAED. 1 pt. milk 14 C. sugar 3 egg yolks Pinch salt CIRCASSIAN PUDDING. Boil six tablespoonfuls of bread-crumbs in two cupfuls of milk; then add the yolks of three eggs beaten with six tablespoonfuls of sugar and one teaspoonful of butter; take from the fire and stir in slowly the well-beaten whites of the eggs ; add one teaspoonful of vanilla and a grating of nutmeg; when cold put it in a dish and bake a light brown ; serve with foam sauce. FOAM SAUCE. Beat the whites of three eggs to a stiff froth ; add half a cupful of powdered sugar, and flavor with vanilla, sherry, brandy or the juice of a lemon; add quickly one cupful of boiling water and serve at once. CHOCOLATE AND ALMOND PUDDING. (a) 1 tbl. butter, y2 cup flour, y2 cup grated chocolate, % cup milk. (b) 5 egg yolks beaten with % cup sugar until very creamy; 1 cup almonds chopped fine, rolled in flour. (c) Whites beaten stiff. Mix a thoroughly ; cook until boiling, turn out to cool, then add ~b, a spoonful at a time, beating constantly ; fold in c, fill buttered mould, steam one hour, turn out and serve with hard sauce. GINGER PUDDING. 1-3 c. butter 3y2 tsp. baking powder y2 c. sugar 14 tsp. salt 1 egg % c. ginger cut in cubes 2y4 c. flour 1 c. milk Cream butter, add sugar gradually and egg well beaten; mix and sift the dry ingredients; add alternately with milk. Turn into buttered mould, cover and steam two hours. Serve with boiled custard (1 pt. milk), flavored with 2 tbl. syrup from ginger. SNOWBALLS. Snowballs are made of three eggs, one cupful of sugar, one scant cupful of sifted flour, one teaspoonful and a half of baking powder, three tablespoonfuls of water, the grated yellow rind of one lemon and two tablespoonfuls of lemon-juice.

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Suet PuddingNorwegian Prune PuddingCustardPrune WhipPrune WhipChocolate and Almond PuddingCircassian PuddingFoam SauceGinger PuddingSnowballs

The Worcester domestic science school's one year course laboratory cook book