The complete cook book

One cup of finely chopped suet or two-thirds cup of butter, one cup of molasses, one cup of milk, one cup of chopped raisins and currants, three cups of flour, one teaspoonful of salt, one and one-half tea spoonfuls of soda, and one saltspoonf ul each of cinnamon, cloves, and nutmeg. Mix well, tie up in a cloth, and boil four hours. Serve with wine or foamy sauce. MOTHER E.'S RICE PUDDING. One-half cup of well-washed rice and a little salt ; cover with water and when soft add two quarts of sweet milk, a small lump of butter, nutmeg and sugar to taste. Bake two hours and keep stirring it every few minutes. Serve with cream. TAPIOCA AND RICE. Three tablespoonfuls cf tapioca, two tablespoonfuls of boiled rice, four tablespoonfuls of sugar, one quart of milk. Soak over night and bake one hour. CARAMEL PUDDING. Put one-half cup of granulated sugar in a skillet over the fire and stir constantly until it comes to boiling point and is brown ; add one teaspoonful of lemon juice, and while hot pour into tin moulds. If you have an aluminum pan it is better than a skillet. Custard : Beat without separating three eggs and four tablespoonfuls of sugar; beat together until light and then add one and one-half cups of milk and one teaspoonful of vanilla. As soon as the sugar is dissolved pour into the tin moulds on top of the caramel 240 The Complete Cook Book. and stand them in a baking pan of hot water. Put them in the oven and bake until they are set in the center, or until a straw comes out clean. SOUTHERN SWEET POTATO PUDDING. To one pint of hot boiled sweet potatoes add one and one-half cups of butter and rub both together through a sieve; then add one-half cup of sweet milk, six eggs well beaten, a saltspoonful of salt, one and threefourths cups of sugar, and flavor with grated lemon rind and a little brandy. Mix all together and beat well. Bake twenty minutes. Dust the top with powdered sugar. ORANGE PUDDING. Peel three large oranges, slice them in thin slices and take out the seeds. Line a pudding dish with them, and dust over them one cup of sugar. Now beat the yolks of two eggs with one tablespoonful of cornstarch and two of sugar. Add a small pinch of salt, and pour it into one pint of boiling milk, stirring constantly. As soon as it thickens, take it from the fire and when cool spread it over the oranges. Beat the whites of two eggs stiff and dry with two large tablespoonfuls of sugar; spread this over the top and brown it slightly in a hot oven. Serve cold, STRAWBERRY COTTAGE PUDDING. Cream one-third of a cupful of butter, add gradually one cup granulated sugar. Drop in one egg and beat thoroughly; add a half-cupful of cold water, one and seven-eighths cupfuls of flour, sifted with two level teaspoonfuls of baking powder and a half-teaspoonful of salt; add also another egg; then beat thoroughly for three minutes. Bake in a buttered dripping pan for fifteen minutes in a quick oven. Cut in three-inch squares and serve, covered with strawberries prepared as follows : Wash and hull three pints of fresh strawberries, place in a kettle with one-half cupful sugar The Complete Cook Book. 241 and let them stand on the back of the range till the sugar melts and the berries are slightly warm. Then warm a little and pour over the pudding. ROLY-POLY PUDDING.