Dora's cook book

Scald one cup of meal in a quart of milk; when cool, add two eggs, one-half cup of molasses, one teaspoon of allspice, one quart of milk, a pinch of salt. Bake slowly three hours. GRAHAM PUDDING. Three cups graham flour, one-half cup melted butter, one cup molasses, one cup sweet milk, two eggs, one cup raisins, two teaspoons soda, spice to taste. Steam two and one-half hours. Sauce. ROCK CREAM PUDDING. Boil a cup of the best rice till soft in new milk, sweetened with powdered sugar, and pile it upon a dish. Lay PUDDINGS. Jf tot on it in different places, square lumps of currant jelly, beat the whites of five eggs to a stiff froth, with a little powdered sugar, and flavor with vanilla. Add to this when beaten very stiff, a tablespoon of thick cream, and drop it over the rice, giving it the form of a rock of snow. FAVORITE PUDDING. Soak one cup of desiccated cocoanut in one pint of _ milk; boil; as soon as it boils add one pint of cold milk _ thickened with one tablespoonful of corn starch, a little butter and salt, three beaten eggs, nutmeg and sugar to taste. DELICIOUS DESSERT. Cover the bottom of a large fruit dish with sliced orange; strew over it powdered sugar, then a thick layer of cocoanut, alternate orange and cocoanut until the dish is full, heaping cocoanut on top. COCOANUT PUDDING. One grated cocoanut, two quarts milk, six eggs, sugar to taste, one cup butter, add nutmeg after it is placed in | the oven; stir a couple of times as soon as it commences to form. EXCELLENT RICE PUDDING. One coffee cup rice, two quarts milk, eight tablespoons sugar, one teaspoon salt. Set the rice to soak in a pint of the milk two hours. Then add the rest of the ingredients. and bake slowly four hours, SNOWFLAKE PUDDING. Pour one pint boiling water on half a box of gelatine, add the juice of one lemon, and two cups of sugar. When nearly cold, strain, add the whites of three eggs beaten to a froth, then beat the whole well together and put in a glass dish. Take the yolks of three eggs, one pint milk, one teaspoon cornstarch, flavor with vanilla, and cook as you always do soft custard, pour it around the jellied part, or serve separately as you prefer. SPONGE PUDDING. Three eggs, their weight each in butter, sugar and flour ; beat the eggs very light, add the butter, beaten to acream, and sugar and flour ; this will make four large cups ; fill them half full, and bake in a moderate oven ten minutes. Brandy sauce. POTATO STARCH PUDDING. Four heaping tablespoons of starch, one quart of milk, three eggs, and a little salt. Boil the milk, reserving a jittle to moisten the starch. Stir the starch to a smooth paste with the reserved milk, and put it into the boiling milk. Add the eggs, well beaten ; stir, and let it boil till very thick, which will be in three minutes ; then pour into a dish, and serve with wine sauce. CUP PUDDING. One pint of milk, six tablespoonfuls of flour, three eggs, a little salt. Bake as long as a custard. Serve with sweetened cream. MARMALADE PUDDING. One-half pound of bread crumbs, six ounces beef suet, very finely chopped, mix the two together with three tablespoons of loaf sugar, the grated rind and juice of a lemon, and a teaspoon of soda, then gradually stir into the mixture three eggs, beaten up, and three tablespoons of marmalade ; pourinto a plain mould, and steamit for three and a half hours. Serve with wine sauce. MOUNT DADSON PUDDING. One quart of finely chopped apples, one quart of bread crumbs, one-half cup suet, chopped very fine ; one cup of currants, the juice and rind of two lemons, four well beaten eggs. Mix thoroughly. Put the mixture ina well greased pudding mould and steam three hours. Serve with wine sauce. RICE MERINGUE.