Dora's cook book

Three teaspoonfuls butter, two tablespoons flour, two tablespoons sugar, four eggs, one cup milk. Let the milk come toa boil. Beat the flour and butter together; add to them, gradually, the boiling milk, and cook eight minutes, stirring often. Beat the sugar and the yolks of the eggs together. Add to the cooked mixture, and set away to cool. When cool, beat the whites of the eggs to ~ a stiff froth, and add to the mixture. Bake twenty minutes in a buttered pudding dish. Serve with cream sauce. ONE-TWO-THREE-FOUR PUDDING. , One cup butter, two cups sugar, three cups flour, four eggs (beaten separately), one cup sweet milk, and two teaspoons baking-powder ; flavor with nutmeg and bake in a pudding mould ; leave in mould until next day, when steam for three quarters of an hour over a kettle of boiling water and serve with hot sauce. ~~ ENGLISH PLUM PUDDING. Three and one-half cups flour, one teaspoon soda, one cup milk, a little salt, one cup suet, one cup raisins. Steam three hours. Brandy sauce. LEMON APPLE DUMPLING. Nine tablespoonfuls of apples, grated; one lemon, grated peel, pulp and juice; two-thirds cup of butter, three eggs, sugar to taste; bake with upper crust. APPLE DUMPLINGS. Take light bread dough and shorten with a little butter. Roll, and cut into balls the size of dumplings. Drop three into boiling water, with a little salt added, and boil until done. Have ready a dish of apple sauce, break open the dumplings, and spread the sauce. Put them together again, and serve with cream and sugar. DORA’S CHOCOLATE PUDDING. Stir four tablespoonfuls of grated chocolate into a quart of boiling milk. When it is smooth add beaten yolks of five eggs, and two tablespoonfuls of corn starch dissolved in a little milk. Stir until it thickens, and flavor to taste. Pour the mixture into a pudding dish and bake till well set. Beat the whites of five eggs very light, and add five tablespoonfuls of powdered sugar; spread over the top and bake to a light brown. HASTY PUDDING. Split a few crackers, lay the surface over with raisins, and place the halves together again; tie them closely in a cloth, and boil fifteen minutes in milk and water. With a rich sauce this is lovely. BIRDIE’S COTTAGE PUDDING. One cup buttermilk, one-half cup white sugar, a piece of lard the size of a butter-nut, one teaspoonful of soda, and flour to make a batter thick as a stirred cake. CRANBERRY PUDDING. Pour boiling water on a pint of bread-crumbs, melt a tablespoonful of butter and stir in. When the bread is softened, add two eggs, and beat thoroughly with the bread. Then put in a pint of stewed fruit and sweeten to taste. Bake half an hour in a hot oven. NEW YEAR'S PUDDING. One quart of baker’s bread cut in slices and freed of all crust, one-third of a cupful of butter, half a cupful of orange marmalade, two ounces of chopped citron, one cupful of stoned raisins, one cupful of currants, one quart of milk, five eggs, half a teaspoonful of salt and half'a cupful of sugar. Butter a mould that will hold about three quarts, and sprinkle the bottom and sides with currants and chopped citron. Beat together the eggs, sugar and salt, and add the milk to them. Butter the slices of bread and spread them with a thin layer of marmalade. Dip each slice of bread in the custard and then arrange the slices on the bottom and sides of the mould. Sprinkle with citron, currants and raisins, and then put in another layer of bread and fruit. Continue in this way until all the materials have been used.