The century cook book

English Plum Pudding No. 2. Three cupfuls of flour, one cupful of bread crumbs, two and one-half cupfuls of beef suet, chopped very fine, four cupfuls of raisins, stoned and chopped, four cupfuls of currants, picked, washed and drijed, two cupfuls of sugar, two ounces of citron, chopped fine, the juice of one lemon, and four beaten eggs. Dredge a pudding cloth with flour, put in the pudding, tie loosely, plunge in boiling water and boil for eight hours. Fig Pudding. One pound of figs, chopped fine, one quart of grated bread, one cupful of powdered sugar, onehalf cupful of butter, four beaten eggs and two cupfuls of sweet milk; stir all together, place in a pudding dish and steam for one and one-half hours. Serve with sauce. Fruit Pudding. One cupful of molasses, one cupful of sweet milk, one-half cupful of butter, one cupful of stoned and chopped raisins, one-half cupful of currants, two and onehalf cupfuls of flour, one-half teaspoonful of soda, one-half 146 Puddings of a grated nutmeg and a pinch of salt. Mix well, and steam two hours. Fruit Pudding No. 2. Line a bowl with thin slices of bread and fill with fruit; very ripe peaches are the best. Take one tablespoonful of gelatine and add one-half cupful of cold water; let soak for one-half hour, then add two cupfuls of sweet milk, one cupful of sugar, put in a saucepan and let come to a boil, pour over the fruit and bread and set in a refrigerator. Serve cold with whipped cream. Tapioca Pudding. Two tablespoonfuls of tapioca put to soak over night in enough water to cover it. Put a quart of milk in a double boiler, beat the yolks of eggs and one cupful of sugar; stir into the boiling milk and boil until it thickens. Put the tapioca into a pudding dish, pour -the hot custard over the tapioca, mix the two together thoroughly and bake for one half hour. Beat the whites of four eggs to a stiff froth with two-thirds of a cupful of powdered sugar; spread over the custard, return to the oven and leave there until the frosting is a golden brown. Serve either hot or cold. Tapioca Ice. One cupful of tapioca soaked over night; in the morning place upon the stove and when it begins to boil put in a large cupful of sugar and boil until it is clear. Clear a good sized pineapple free from all specks and chop fine; pour the tapioca boiling hot over the pineapple and stir together. The hot tapioca will sufficiently moisten the pineapple; pour into moulds or cups, and when cold serve with cream and sugar. Suet Pudding. Two-thirds of a cupful of suet chopped fine, one cupful of molasses, one cupful of sweet milk, one cupful of stoned raisins, one-half cupful of sugar, three cupfuls of flour, one teaspoonful of soda, one grated nutmeg. Mix all together thoroughly, put in a pudding dish and steam three hours. Serve with sauce. Puddings 147 Suet Pudding No. 2. Two-thirds of a cupful of suet chopped fine, two-thirds of a cupful of molasses, one-half cupful of sour milk, one and one-half cupfuls of flour, one teaspoonful of soda, one of cloves, one of cinnamon, one beaten egg, one cupful of stoned raisins; stir together and boil or steam for three hours.