Soak y2 pound of prunes and stew them until they are very- soft. Remove the seed and beat the prunes until they are light, and sweeten with !/o cup of sugar. Beat the whites of 2 eggs✪ Prune Pudding and fold into the prunes. Bake in a buttered pan about 20 or 30 minutes. To be eaten with a custard sauce made of the yolks of the eggs beaten into one pint of sweet milk and ^> cup of sugar. — Mrs. W. D. Horner. PRUNE PUDDING. One pound prunes, stewed, mashed and sweetened. Beat the whites of 6 eggs and gradually beat in the prunes. Bake until brown in pudding dish. Serve cold with boiled custard made of 1 quart milk, yolks of 6 eggs, 1 cup sugar (small). Flavor with vanilla. — Mrs. C. M. Cooper. RICE PUDDING. One-half cup rice, 1% pints milk, % cup sugar, large pinch salt, 1 tablespoon lemon rind chopped fine✪ Rice Pudding. Put rice, washed and picked, sugar, salt and milk in quart pudding dish. Bake in moderate oven 2 hours, stirring frequently first 11/2 hours, then permit it to finish cooking with light- colored crust, disturbing it no more. Eat cold with cream. HANOVER PUDDING. Three cups flour, 1 cup sweet milk, 1 cup raisins, 1 cup molasses, ^ cup butter, 2 eggs, 1 teaspoon salt and 1 ounce soda✪ Hanover Pudding. Pour into mould and boil 3 hours. Eat with sauce. — Mrs. Missillier. ORANGE PUDDING. Peel and slice 5 oranges and sprinkle with sugar. Heat 1 pint milk and 1 tablespoon corn starch wet with cold milk, PUDDINGS 101 a little salt and the yolks of 4 eggs✪ Orange Pudding. Cook in double boiler and let cool. Cover the oranges with the custard. Beat the whites of eggs with Yo cup sugar and spread on top. — Mrs. W. D. Horner. FRUIT PUDDING. One pint of fruit, sweetened. Let it come to a boil. Mix 1 pint flour, 2 teaspoons of baking powder, and a pinch of salt✪ Fruit Pudding with a fork, drop into the fruit, cover tight, slip to back of stove and let cook slowly. It will be ready in Y2 hour. Serve with hard sauce. — Mrs. L. B. Oooch. FRUIT PUDDING. Put into a saucepan over the fire the juice of 1 can pine- apple, juice of 1 lemon, i/o box gelatine that has been dis- solved in i/o cup cold water. Let come to a scald and pour over the well-beaten whites of 4 eggs. Cut the pineapple into small pieces, add y% pound malaga grapes halved and seeded. Arrange the fruit in mould, pour the liquid gelatine over it and let congeal. Serve with a dressing made bj cooking to a soft custard 1 pint milk, the yolks of 4 eggs, sugar and vanilla to taste. Drop flecks of whipped cream over the top, ^ cup sugar. This is fine. CHEAP PLUM PUDDING. One cup chopped suet, 2 cups raisins or any fruit, 1 cup molasses, 1 cup sour milk, 1 dessertspoon soda, 4 cups flour, any spices you like✪ Cheap Plum Pudding. Mix and steam 4 or 5 hours; salt to taste. Serve hot with wine sauce. — Mrs. Cora Phelps. PLUM PUDDING. One pound butter, 1 pound sifted bread crumbs, 1 pound sugar, 8 eggs, 1 pound raisins, 1 pound currants, y2 citron, 2 tablespoons each cinnamon, spice, cloves, 2 nutmegs, 1 glass brandy, 1 teaspoon soda. Steam 5 hours in double boiler and serve with hard sauce or whipped cream. — Mrs. R. J. Corbitt. 102 PUDDINGS bird's nest pudding. ✪ Bird's Nest Pudding

AI-modernized reading of the original text

Soak y2 pound of prunes and stew them until they are verysoft. Remove the seed and beat the prunes until they are light, and sweeten with !/o cup of sugar. Beat the whites of 2 eggs and fold into the prunes. Bake in a buttered pan about 20 or 30 minutes. To be eaten with a custard sauce made of the yolks of the eggs beaten into one pint of sweet milk and 3/4 cup of sugar. — Mrs. W. D. Horner. PRUNE PUDDING. One pound prunes, stewed, mashed and sweetened. Beat the whites of 6 eggs and gradually beat in the prunes. Bake until brown in pudding dish. Serve cold with boiled custard made of 1 quart milk, yolks of 6 eggs, 1 cup sugar (small). Flavor with vanilla. — Mrs. C. M. Cooper. RICE PUDDING. One-half cup rice, 1% pints milk, % cup sugar, large pinch salt, 1 tablespoon lemon rind chopped fine. Put rice, washed and picked, sugar, salt and milk in quart pudding dish. Bake in moderate oven 2 hours, stirring frequently first 11/2 hours, then permit it to finish cooking with lightcolored crust, disturbing it no more. Eat cold with cream. HANOVER PUDDING. Three cups flour, 1 cup sweet milk, 1 cup raisins, 1 cup molasses, ^ cup butter, 2 eggs, 1 teaspoon salt and 1 ounce soda. Pour into mould and boil 3 hours. Eat with sauce. — Mrs. Missillier. ORANGE PUDDING. Peel and slice 5 oranges and sprinkle with sugar. Heat 1 pint milk and 1 tablespoon corn starch wet with cold milk, a little salt and the yolks of 4 eggs. Cook in double boiler and let cool. Cover the oranges with the custard. Beat the whites of eggs with Yo cup sugar and spread on top. — Mrs. W. D. Horner. FRUIT PUDDING. One pint of fruit, sweetened. Let it come to a boil. Mix 1 pint flour, 2 teaspoons of baking powder, and a pinch of salt with a fork, drop into the fruit, cover tight, slip to back of stove and let cook slowly. It will be ready in 1/2 hour. Serve with hard sauce. — Mrs. L. B. Oooch. FRUIT PUDDING. Put into a saucepan over the fire the juice of 1 can pineapple, juice of 1 lemon, 1/8 box gelatine that has been dissolved in 1/8 cup cold water. Let come to a scald and pour over the well-beaten whites of 4 eggs. Cut the pineapple into small pieces, add 1/2 pound malaga grapes halved and seeded. Arrange the fruit in mould, pour the liquid gelatine over it and let congeal. Serve with a dressing made bj cooking to a soft custard 1 pint milk, the yolks of 4 eggs, sugar and vanilla to taste. Drop flecks of whipped cream over the top, 1/4 cup sugar. This is fine. CHEAP PLUM PUDDING. One cup chopped suet, 2 cups raisins or any fruit, 1 cup molasses, 1 cup sour milk, 1 dessertspoon soda, 4 cups flour, any spices you like. Mix and steam 4 or 5 hours; salt to taste. Serve hot with wine sauce. — Mrs. Cora Phelps. PLUM PUDDING. One pound butter, 1 pound sifted bread crumbs, 1 pound sugar, 8 eggs, 1 pound raisins, 1 pound currants, y2 citron, 2 tablespoons each cinnamon, spice, cloves, 2 nutmegs, 1 glass brandy, 1 teaspoon soda. Steam 5 hours in double boiler and serve with hard sauce or whipped cream. — Mrs. R. J. Corbitt. bird's nest pudding.

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Prune PuddingRice PuddingRice PuddingHanover PuddingOrange PuddingFruit PuddingCheap Plum PuddingPlum PuddingBird's Nest Pudding

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