The household cook book

VANILLA SAUCE — Use the yolk of 1 egg, whites of 2 eggs, ^ cuj) sugar (powdered), 3 tablespoons sweet milk, 1 teaspoon of vanilla. First beat to a stiff froth the whites of 2 eggs; beat the sugar in next; then the yolk of egg, and the milk and vanilla last. Serve at once. Most suitable for light puddings. VINEGAR SAUCE. — Use 1 tablespoon of flour, 1^ tablespoons of vinegar, 1 cup sugar, 2 cups boiling water, 1 teaspoon of butter, a pinch of salt, nutmeg. Mix the flour in a little water and stir in the vinegar, sugar, salt and nutmeg; add the boiling water, and boil 10 minutes; add the butter last, just as it is about to be taken from the stove. WHITE PUDDING SAUCE — Take 1 cup granulated sugar, 1 tablespoon butter, and a little salt, pour on 1 cup boiling water, and, when it boils, thicken with 1 large tablespoon of flour blended in 3 of milk; boil 1 minute, flavor with lemon, take from the fire, and stir in the whites of 3 eggs beaten to a stiff froth, with 1 tablespoon of powdered sugar added. Puddings are less expensive than pies, and they are also much more wholesome. ALMOND PUDDING. 1 pint of milk. 1 teaspoon lemon essence. 2 ounces of almonds. 3 tablespoons of flour. 4 ounces of sugar. 1 ounce of butter. 3 eggs. Boil the milk and let it cool; beat the eggs lightly with the flour; blanch the almonds, and pound in a mortar to a paste with the essence of lemon, or use peach water; melt the butter in the milk, add the sugar and pounded almonds, and beat all well together. Bake in buttered cups, or small molds. The almond is the fruit of a tree which grows to a height of 20 to 60 feet, and resembles the peach. There are 2 varieties the sweet and the bitter. The bitter are smaller and thicker than the sweet, and contain prussic acid, a most active poison. In domestic economy the sweet should always be used in preference to the others. Although considered nourishing they often disagree with those of weak digestion. APPLE PUDDING.— Use 1^ lbs. peeled apples; make it into apple sauce, sweeten and spice to taste, add 4 eggs, a piece of butter -| the size of an egg, and flour to stiffen ; bake in a quick oven. Servo with a good sauce, or sugar and cream. APPLE INDIAN PUDDING. 1 cup Indian meal. 2 teaspoons salt. 1 cup molasses. 3 tablespoons butter. A little ginger and nutmeg. 1 quart apples, pared and quart- 2 quarts milk. ered (not too sour). Scald the milk and pour it gradually on the meal; put this in the double boiler and cook ^ hour, stirring often. Butter a deep pudding dish, add molasses, butter, spices and apples to this mixture, and bake in a slow oven 3 hours. If any remains it may be eaten cold with cream or milk next day. BERRY PUDDING. 1 cup milk. 1 tablespoon melted butter. 3 cups flour. 2 tablespoons baking powder. 1 egg. 1^ cups berries or fruit of any kind. Steam 2 hours.