Farm and home cook book and housekeeper's assistant

Cream % cup butter with ^/^ cup sugar, add 1 beaten egg, % cup milk, and 2 cups flour sifted with i/^ teasp soda and 1 teasp cream tartar. Flavor with vanilla. Pour ^ of this batter into a buttered pudding dish, then 3 ripe bananas, sliced, cover with remainder of batter, and steam about l^^ hours. Serve with a sauce prepared as follows: Make a syrup of V2 cup sugar and 1 cup water. When it threads remove from fire, add 2 tablesp lemon juice, 2 well-beaten eggs, a little salt, and 3 mashed ripe bananas. Beat until smooth. — [J. E. G., Me. Fig Pudding To 1 cup finely chopped suet add 1 lb figs, cut fine, 3 wellbeaten eggs, 1 cup sugar, 2 cups milk, and 2 cups bread crumbs. Turn into a well greased mould and boil 3 hours. Serve hot. — - [Mrs. J. K., N. Y. Date Pudding To 1 lb dates, cut fine, add ^A lb suet, chopped fine, i/4 lb bread crumbs, i/4 lb sugar, beaten yolks of 2 eggs, y2 cup milk, and spices to taste. Lastly fold in the beaten whites of the eggs. Steam 2 hours. Serve with a hard sauce. — [P. R. H. Persimmon Pudding Mash V2 gal good, sweet persimmons, using 1 cup water, and strain through a cloth to remove seed and skin. Then add l^^ cups sweet milk, % cup melted butter, 2 cups sugar, and enough flour sifted with 2 teasp baking powder to make a medium stiff batter. Turn into a buttered biscuit pan, and bake slowly about 1 hour. Let cool in the pan, and serve cold, sliced like cake. This is worth trying by lovers of persimmons. — [Mrs. H. M. F., N. C. Prune Pudding To 1 well-beaten egg add V2 cup sugar, 1 y2 cups milk, and 4 cups flour sifted with 1 V2 teasp baking powder, and i/^ teasp salt. Turn this batter into a well-buttered pudding dish and pour over the top ^, lb stewed and sweetened prunes from which the pits have been removed. Bake about 30 minutes, and serve with sugar and cream. — Mrs. A. D., 111. Prune Whip Cook 1 lb dried prunes until very soft, in no more water than necessary. When done remove the stones, mash fine, add 1 cup sugar, mix well, and then add the stiffly beaten whites of 4 eggs. Bake about 30 minutes. Serve cold or warm, with sweetened and whipped cream. — [C. B. H., Mich. FRUIT AND BATTER PUDDINGS 115 Rhubarb Pudding Cut tender rhubarb into small pieces and add 1 cup sugar to each pint rhubarb. Place in a buttered pudding dish and cover with batter made of 2 beaten eggs, 1 cup milk and flour enough to make a thick batter, sifted with 2 teasp baking powder and a little salt. Bake, and v/hen done turn out on a platter, so that the rhubarb will be on top. Serve warm with sugar and cream. — [Mrs. S. C. P., Mass. CheiTy Pudding Stew and sweeten well 1 qt pitted cherries. Make a batter of 1 1/2 cups flour sifted with 1 teasp baking powder and a little salt, add 1 beaten egg and milk enough to make a stiff batter. Drop by spoonsful over the stewed cherries, cover the vessel well and cook on top of range about 2 0 minutes. — [Mrs. E. E. S., Pa. Cuii'aiit Pudding To 1 qt flour add 1 pt finely chopped suet, 1 level teasp salt, 1 pt ripe currants, and enough water to make a stiff batter. Bake in a moderate oven about 1 hour, and serve while warm. — [R. A. McD„ S. D. Cranberry Pudding