Chapter M: G. M

Prune Pudding.

½ pound of prunes, ½ cup of granulated sugar, 3 eggs, stew the prunes until they will wash fine, remove pits, stir in sugar. Beat the whites of eggs to a stiff froth, and mix with prunes, bake 30 minutes. Make boiled custard with the yolks of eggs, flavor with vanilla and serve with pudding. To be eaten cold.

Mrs. E. E. Gay.

Prune Pudding.

¾ pound of prunes, stewed until very soft, set aside to cool, seed them and chop meat remaining very fine. Beat the whites of 5 eggs to a stiff froth, add ½ tumblerful of granulated sugar, stir carefully eggs, sugar and prune meat together. Put in a buttered baking dish and bake 20 minutes, or until brown on top. Serve hot, with a sauce of cold whipped cream.

Mrs. F. P. Carper.

Sago Pudding.

Boil 1 cupful of sago in a quart of milk until very thick, take off the fire and let cool a little, beat three eggs very light, and add them with a large tablespoonful of sugar and butter. Bake in a pan with hot water in oven until brown. To be eaten cold with cream sauce.

Suet Pudding.

1 cupful of suet, 1 cupful of molasses, 1½ cupsful of sour cream or milk, 3 cupsful of flour, 1½ teaspoonsful of soda, 1½ cup raisins, steam 3 hours.

SAUCE.—2 cupsful of sugar, ½ cupful of butter, beat to a cream, yolks of 2 eggs well beaten, wineglassful of Sherry, then add whites of eggs beaten light and wineglassful of boiling water.

K. E. R.

Suet Pudding.

1 cupful of suet (chopped fine), 1 cupful of Orleans molasses, 1 cupful of sweet milk, 1 cupful of fruit, (currants and raisins), 3 small cupsful of flour, 1 teaspoonful of soda, mix soda with molasses, beating thoroughly, then add suet, next milk, then flour and lastly fruit. Steam two hours.

Mrs. W. G. Mercer.

Suet Pudding.

1 cupful of suet, 1 cupful of molasses, (thick black molasses), 1½ cupsful of sour milk, 3 cupsful of flour, 1½ teaspoonsful of soda, 1½ cupsful of seeded raisins. Steam 3 or 4 hours and eat with hard sauce.

HARD SAUCE.—Work to a cream 4 heaping tablespoonsful of powdered sugar, 1 tablespoonful of butter, add juice of a medium sized lemon or a little sherry wine.

Mrs. C. P. Squires.

Suet Pudding.

2 cupsful of chopped bread, ½ cupful of chopped suet, ½ cupful of molasses, 1 egg, 1 cupful of raisins seeded, 1 cupful sweet milk, ½ teaspoonful of soda dissolved in milk, ½ teaspoonful of cloves, 1 teaspoonful of cinnamon, 1 pinch of mace and salt. Pour in mould and steam two hours.

SAUCE.—Beat ½ cupful of butter and 1 cupful of sugar to a cream. Just before serving add 1 cupful of boiling water.

Mrs. D. W. Peasley.

Gerolts Suet Pudding.

1 cupful of stoned raisins, 1 cupful of currants, 4 apples, ½ pound of suet, all chopped very fine. 4 cupsful of sifted bread crumbs, the yolks of 4 eggs, the grated rind of 1 lemon, pinch of salt, whites of the eggs beaten very light. 4 tablespoonsful of sugar and one glassful of brandy. Steam four hours in a mold. Serve with wine sauce.

Mrs. Wm. D. Eaton.

Snow Pudding.

In ½ teacupful of cold water, put ½ package of gelatine and let it stand 1 hour. Over this pour a pint of boiling water, add 2 teacupsful of sugar and juice of a large lemon. Set aside, and when cool (but not cold) mix in whites of 5 eggs and beat the whole to a stiff froth. For a custard to be served separately and poured over pudding, take 1 egg entire and yolks of 3 others, 1 pint of milk and 1 teacupful of sugar.

Mrs. A. N. Duffy.

Sponge Pudding.

¼ cupful of butter, ½ cupful of flour, 1 pint of boiled milk, 5 eggs and sugar to taste. Mix together sugar and flour, wet with a little cold milk. Stir into the pint of milk when it’s boiling, cook until it thickens and is smooth, add butter and stir in the well beaten yolks. When this is cold add the whites of eggs beaten to a stiff froth. Bake in cups or pudding dish, in a pan of boiling water in a hot oven. To be eaten with a rich sauce.

K. E. R.

Victoria Pudding.

Make a custard with 5 well beaten eggs, ½ pint of cream, same of milk, add ¾ ounce of gelatine that has been dissolved, flavor with vanilla. When cold stir in 2 dessert spoonsful of sherry or brandy, fill bottom of pudding mold with custard, then a layer of sponge cake with jam between, then the rest of the custard. Let it get cold and serve.

K. E. R.

Pudding Sauce.

Cream, ½ cupful of butter and as much powdered sugar as you can to have it very light. Add the yolks of 2 eggs beaten well, then the beaten whites. This can be set aside in a moderately cool place, and just before sending to the table add a wineglassful of sherry very slowly, stirring all the while, and lastly, very slowly as much boiling water as will make it the consistency of rich custard.

Mrs. Wallace Campbell.

Rose Meringue.

Stir in 1 quart of milk (simmering) the yolks of 4 eggs beaten with 4 tablespoonsful of sugar, and then 2 tablespoonsful of corn starch. Boil till it begins to thicken; add a little vanilla when cool. Mould in long narrow glasses. Fill up with the whites of 2 eggs beaten stiff, with ½ cupful each of powdered sugar and red jelly.

M. G. M.

Stewed Figs.

¾ pound of dried figs, washed and torn in 4 parts, ¼ pound of brown sugar, 3 tablespoonful of brandy, boiling water to cover the figs in a sauce pan. Pour the boiling water on the figs and boil 10 minutes; add the sugar and boil slowly for ½ hour. When cold, stir in the brandy thoroughly. Serve very cold with whipped cream piled on top, with crackers.

M. G. M.

Strawberry Fool.

1 pint of strawberry preserve, ½ box of gelatine, 1 lemon, ½ cupful of cold water, 1 cupful of boiling water. Soak the gelatine in the cold water and dissolve in the boiling water, add the strawberries and juice of lemon, mold in individual molds, being careful not to break the berries. When cold, turn out and cover each with a heaping tablespoonful of whipped cream, 1 cupful of cream, ¼ cupful of sugar, flavor if you like.