Around-the-world cook book

Flour, 2 cups. Baking-powder, 4 teaspoons. Milk, 1 cup. Blueberries, 1 cup, Salt, % teaspoon. Stir all together, and after mixing, turn it into a buttered mold, and steam for li^ hours. Serve it with a cream sauce or with a hard sauce. CHERRY PUDDING Canned cherries, 1 can, Milk, 1 cup. Sugar, 1 tablespoon, Melted butter, 1 tablespoon. Sifted flour, 2% cups, Eggs, 2, Baking-powder, 1 heaping teaspoon, Salt, y2 teaspoon. Beat together all the ingredients, except the cherries ; then stir in the cherries which have been drained from their syrup. Turn this into a mold and steam it for 2 hours. Serve it with a sauce made with the drained syrup, sweetened, and slightly thickened. STEAMED BLACKBERRY PUDDING Blackberries, 1 pint, Flour, 1 cup. Milk, 1 pint, Eggs, 2, Baking-powder, 1 teaspoon, Salt. Sift the flour into a basin, add the salt and baking-powder, and then gradually add the eggs, well beaten, and the milk. Stir in the blackberries, which have been thoroughly dredged with flour. Pour at once into a greased mold, cover with a greased paper, and steam steadily for 2 hours. Serve with a hard sauce. FIG PUDDING Chopped suet, 1 cup. Chopped figs, 1 pound, Eggs, 3, Bread-crumbs, 2 cups, Sugar, 1 cup. Milk, 2 cups. Sauce Tart wine, or sherry, 1 cup. Butter, Yo cup, Powdered sugar, 1 cup. Wash, and pick over the figs and chop them. Chop the suet, beat the eggs light, without separation, and mix all these thoroughly, and turn it into a well-greased mold. Cover and boil for 3 hours and serve it hot. The sauce for the pudding would be a wine sauce, made as follows : Beat a half -cup of butter to a cream, add a cup of sugar, gradually, and when light, add, a little at a time, the wine, which has been made hot; stir the sauce for 2 or 3 minutes, till it becomes smooth and foamy. WASHINGTON PUDDING Flour, 3 cups. Molasses, 1 cup, Butter, V2 cup, Milk, 1 cup. Chopped raisins, 1 cup. Baking-powder, 1 heaping teaspoon, Cloves, 1 teaspoon, Cinnamon, 1 teaspoon. Nutmeg and salt. Mix the ingredients, and of salt and nutmeg add a pinch. Steam for 2 hours in a pudding-mold, and serve with a hard sauce. BROWN BETTY Bread-crumbs, 1 cup, Sugar, 1/2 cup. Chopped sour apples, 2 cups, Chopped raisins, 1 cup. Butter, 2 tablespoons. Butter well, a deep pudding-dish, and put into it a layer of the apples, and raisins, a sprinkle of sugar, a layer of the bread-crumbs, and a few bits of butter. Proceed in the same order, until all the materials are used, having the last layer one of bread-crumbs. Cover closely, and bake 45 minutes in a moderate oven, then uncover and brown. Serve hot or cold, with a hard sauce. PUMPKIN PIE Pumpkin, 1 cup, Egg, 1, Sugar, 1 cup. Cinnamon, 1 teaspoon, Ground ginger, i/o teaspoon, Salt, 1/2 teaspoon. Milk, enough to thin as desired. The pumpkin should be peeled, cubed, stewed till tender, and then passed through a colander. Mix with the other ingredients, line a pie-plate with crust, fill with the mixture, and bake in a moderate oven, until it has a rich brown shade. APPLE CUSTARD PIE Tart apple-sauce (strained), 1 quart, Butter, 1/^ cup, Sugar, 1 cup, Eggs, 4, Cinnamon.