The Landmarks club cook book

Quarter box sparkling gelatine, one cup sugar, one pint milk, two gills cream, three bananas. Dissolve gelatine in half cup cold water; scald milk and sugar; thin gelatine with a little warm milk, and strain and add to rest of milk. Let simmer ten minutes. Let cool, and before it hardens add bananas cut in pieces with silver knife. Whip cream and sweeten. Make day before it is to be used. bird'snest pudding. Pare and core six or seven apples, and place in a buttered baking dish. Mix five teaspoonfuls of flour with one of salt, and wet to a smooth paste with cold milk. Add the well beaten yolks of three eggs, then the whites and more milk, using one pint in all. Pour this custard over the apples and bake one hour. Serve with cream. Mrs. Capon. BLACK PUDDING. One cupful sugar, one cupful butter, one cupful milk, half cupful molasses, three tablespoonfuls flour, eight eggs, one wineglassful brandy, half nutmeg, one teaspoonful soda put in just before baking. Eaten with hard sauce. Miss Maurice. BREAD PUDDING. Two cups dry bread crumbs, one cup sweet milk, half teaspoonful soda, half cup molasses, half cup raisins, quarter cup melted butter, juice of a lemon, spice to taste, one egg. Put in a buttered dish and steam an hour and a half. Serve with hard sauce. Mrs. Ferry, Sierra Madre. CHERRY PUDDING. Separate two eggs, add to the yolks a cup milk, stir in one and a half cups flour, one tablespoon melted butter. Beat thoroughly ; add one rounding teaspoon baking powder. Stir landmarks club cook book. in one cup stoned cherries well floured. Then stir in well beaten whites. Turn into greased mold and steam one and a half hours. Mrs. C. F. A. Last. CHESTNUT PUDDING. Boil half pint of new milk with quarter pound of loaf sugar and some vanilla. Moisten quarter pound of chestnuts (boiled and pounded to flour) with a gill of new milk; strain the boiled milk over, and put into a saucepan and stir till quite smooth. Then add the yolks of eggs well beaten and continue to stir for a few minutes. Take off the fire, and when nearly cold add half pint of thick cream ; heat up for ten minutes and put into a mold and stand on ice for two hours until quite firm . F. S. C. CHOCOLATE PUDDING. Five eggs, five and a half soda crackers, five tablespoons sugar, three divisions of Baker’s chocolate (unsweetened) grated. Beat the yolks and sugar well, add cracker crumbs, chocolate, and lastly whites well beaten. Boil one hour in pudding mold well greased. The chocolate must be dissolved in a little milk. Mrs. C. F. A. Last. DATE PUDDING. One cup sour milk, one cup sugar or molasses, one tablespoon butter, one teaspoon soda, spices to taste and one pound dates seeded and chopped. Stir quite stiff with flour, and steam two hours. Sauce: Two eggs beaten very light with a little salt; then add two cups of sugar very slowly until foamy, then add two or three tablespoons of boiling water and one tablespoon of vanilla. Mrs. C. C. Carpenter. DATE PUDDING. One pound of dates (stoned), quarter pound flour, quarter pound suet, quarter pound sugar, half a grated nutmeg, one wineglassful of rum. Boil in cloth for three hours. Kate E. Whitaker. DELICATE PUDDING.