The Blue grass cook book

^ pound of raisins, seeded and dredged in flour. Cream the butter and add sugar. Add wellbeaten yolks, then milk, and by degrees the flour, alternately with the whites. Add the raisins and pour into well-buttered pudding-mould and boil 2^ hours. The mould should have a top. Put in kettle of boiling water. Keep the water within 1 or 2 inches of the top. The steam helps to cook the pudding, and the pot should be kept covered. CARAMEL PUDDING Mrs. Henry C. Buckner 1 full pint of rich milk or cream. Yolks of 2 eggs, 2 tablespoons sugar, 1 tablespoon cornstarch, Wine, macaroons, or any kind of preserved fruit. Heat the milk in a double boiler. Beat the yolks very light and add the sugar. Stir the cornstarch with a little cold milk and add to the boiling milk, and add macaroons or fruit. Cook till thick. Make a meringue of the 2 whites and 4 tablespoons of sugar, cover the top and set in oven and brown slightly. CHOCOLATE CUSTARD 1 quart of milk, 4 eggs, 1^ bars of chocolate, Sugar to taste. Scald the milk and stir the chocolate in after it is grated. Beat the eggs and sugar together and stir into the milk, and let it cook till it is thick as boiled custard. Flavor with vanilla and pour into cups. Serve cold with whipped cream. CHOCOLATE ECLAIRS Mrs. Walter E. Addison Make sponge cake and flavor with lemon, Make a filling of 1 quart of new milk, Yolks of 4 eggs. Boil the milk and add the yolks with 4 tablespoons sugar. When the milk has boiled, pour it on the yolks, stirring rapidly all the time. After well mixed return to the fire. Make a paste of 3 spoons cornstarch and cold milk and stir into the custard. Cook till well thickened. Flavor with vanilla. Put a layer of this custard between the layers of cake. Cover the top with an icing made of 3 tablespoons chocolate, 6 of sugar, 2 of sweet cream, and a little butter. CHOCOLATE PUDDING 12 tablespoons of grated bread-crumbs, 6 tablespoons of grated vanilla chocolate, 1 cooking-spoon of butter, 1 quart of sweet milk, Yolks of 6 eggs. Boil the milk and sweeten to the taste with granulated sugar; then add the butter to it while boiling. Cool and add the well-beaten yolks of eggs and grated chocolate. Bake for ^ hour. Beat the whites to a stiff froth, adding, while beating, 2 tablespoons of pulverized sugar. Spread over the pudding and brown nicely. Eat with cream. STEAMED CHOCOLATE PUDDING Mrs. James E. Clay Boil 1 quart of morning's milk and pour over 1 pint sifted bread-crumbs, ^ pound grated chocolate, 1 cup of sugar, 1 cup of flour, 1 cup of butter, 2 teaspoons baking-powder, 1 cup of raisins cut and seeded, 1 cup of pecans, and 2 tablespoons vanilla. Steam 2 hours and serve with a rich sauce. Nuts can be left out if desired. Pudding can be made several days before and steamed again when needed. COCOANUT PUDDING ^ pound of cocoanut, grated, ^ pound of sugar, 3^ ounces of butter, Whites of 6 eggs, ^ glass of wine and brandy, mixed. Stir the butter and sugar to a cream. Stir the whites gradually. Then sprinkle cocoanut, stirring hard all the time. Serve with sauce. COTTAGE PUDDING Mrs. Joseph H. Holt 3 eggs (3 whites, 2 yolks), 1 quart of flour, 1 pint of sugar,