1 cup chojDped suet. A little nutmeg. ^ cup candied lemon. 1 cup of raisins. .1 cup molasses✪ Lowell Pudding. 2 even teasj)oons of cream of tartar. 1 cup sweet milk. 1 cup currants. 1 teasi^oon of soda. 1 cuj) brown sugar. 1 teaspoon salt. Steam 4 hours. PRUNE PUDDING — Stew, stone and chop 1 cup of prunes; beat whites of 6 eggs, add 1 cup of granulated sugar✪ Prune Pudding, beat well, mix with the prunes, and bake in a buttered mold, in slow oven, about 30 minutes. Serve with whipped cream, mock whipped cream or thin custard. No. 2. — Stew prunes, stone them, stir into a jplain bread pudding and bake — see " Bread Pudding." PRINCESS PUDDING.— Scald 4 cups sweet milk; stir in i cup of flour and -i teaspoon of salt; when cof)l, stir in 6 welhbeaten eggs; bake 20 minutes. Serve with butter and sugar. STEAMED PUFF. PUDDING.— Make a batter by sifting 2 tea- spoons baking powder and a little salt into 2 cups flour, and add milk enough to make it quite soft; butter coffee=^cups and put them in the steamer; drop in first a spoonful of batter, then 1 of berries, steamed apples, or any fruit✪ Steamed Puff Pudding or sauce you happen to have; then put in batter to fill the cup, and steam 25 minutes. Serve with our berry pud- ding^sauce, using the same fruit for the sauce that you have in the pudding. QUEEN PUDDING.— Use 1 pint of bread crumbs, 1 quart of milk, 1 teacup white sugar, yolks of 4 eggs, grated rind of 1 lemon✪ Queen Pudding. Beat yolks, sugar and lemon together, and stir in the crumbs; bake PUDDINGS 333 until it is of a nice brown color; when done, beat the whites of 4 eggs to a stiff froth, with 4 tablespoons of sugar; sj^read fruit jelly or jam over the pudding, then cover it with the frosting and set it in the oven to brown slightly. To be served cold. No one ever tires of this delicious, old=fashioned dessert. RAISIN PUDDING.— Cream together 1 cup sugar and ^ cup butter; add 2 well beaten eggs, ^ cup milk and 2 cups flour into which f teaspoon of baking powder has been sifted; mix all well, and add 1 cup seeded raisins which have been sprinkled with a little flour; steam 2 hours. Serve with a good hot sauce. Or (2) stir chopped and seeded raisins into a common bread pudding and bake; see " Bread Pudding." RASPBERRY PUDDING — Rub together 1| cups sugar, and ^ cup butter; add ^ cup milk, and 2 eggs; stir together well, and add 2 cups flour with -| teaspoon of baking powder sifted in, and, lastly, add 2 cups fresh raspberries. Steam 3 hours. RATAFIA PUDDING. 1 quart of milk. 4 tablespoons of sugar. 2 eggs. ^ pound of ratafias. 2 teaspoons of corn-starch. Flavor with cinnamon. Scald the milk in a double boiler; beat the sugar, eggs, and corn=starch together, and stir into the scalding milk; when it thick- ens, pour it into a well-buttered pudding=disli; cover the top of the pudding with the ratafias — right side upwards — and bake ^ hour. (For directions for making ratafias, see our chapter on " Candy.") ✪ Tapioca Pudding

AI-modernized reading of the original text

1 cup chopped suet. A little nutmeg. ^ cup candied lemon. 1 cup of raisins. 1 cup molasses. 2 even teasj)oons of cream of tartar. 1 cup sweet milk. 1 cup currants. 1 teaspoon of soda. 1 cuj) brown sugar. 1 teaspoon salt. Steam 4 hours. PRUNE PUDDING — Stew, stone and chop 1 cup of prunes; beat whites of 6 eggs, add 1 cup of granulated sugar, beat well, mix with the prunes, and bake in a buttered mold, in slow oven, about 30 minutes. Serve with whipped cream, mock whipped cream or thin custard. No. 2. — Stew prunes, stone them, stir into a plain bread pudding and bake — see " Bread Pudding." PRINCESS PUDDING.— Scald 4 cups sweet milk; stir in 1 cup of flour and -i teaspoon of salt; when cool, stir in 6 well-beaten eggs; bake 20 minutes. Serve with butter and sugar. STEAMED PUFF. PUDDING.— Make a batter by sifting 2 teaspoons baking powder and a little salt into 2 cups flour, and add milk enough to make it quite soft; butter coffee cups and put them in the steamer; drop in first a spoonful of batter, then 1 of berries, steamed apples, or any fruit or sauce you happen to have; then put in batter to fill the cup, and steam 25 minutes. Serve with our berry pudding sauce, using the same fruit for the sauce that you have in the pudding. QUEEN PUDDING.— Use 1 pint of bread crumbs, 1 quart of milk, 1 teacup white sugar, yolks of 4 eggs, grated rind of 1 lemon. Beat yolks, sugar and lemon together, and stir in the crumbs; bake until it is of a nice brown color; when done, beat the whites of 4 eggs to a stiff froth, with 4 tablespoons of sugar; spread fruit jelly or jam over the pudding, then cover it with the frosting and set it in the oven to brown slightly. To be served cold. No one ever tires of this delicious, old-fashioned dessert. RAISIN PUDDING.— Cream together 1 cup sugar and ^ cup butter; add 2 well beaten eggs, ^ cup milk and 2 cups flour into which f teaspoon of baking powder has been sifted; mix all well, and add 1 cup seeded raisins which have been sprinkled with a little flour; steam 2 hours. Serve with a good hot sauce. Or (2) stir chopped and seeded raisins into a common bread pudding and bake; see " Bread Pudding." RASPBERRY PUDDING — Rub together 1| cups sugar, and ^ cup butter; add ^ cup milk, and 2 eggs; stir together well, and add 2 cups flour with -| teaspoon of baking powder sifted in, and, lastly, add 2 cups fresh raspberries. Steam 3 hours. RATAFIA PUDDING. 1 quart of milk. 4 tablespoons of sugar. 2 eggs. ^ pound of ratafias. 2 teaspoons of corn-starch. Flavor with cinnamon. Scald the milk in a double boiler; beat the sugar, eggs, and corn=starch together, and stir into the scalding milk; when it thickens, pour it into a well-buttered pudding=disli; cover the top of the pudding with the ratafias — right side upwards — and bake ^ hour. (For directions for making ratafias, see our chapter on " Candy.")

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Lowell PuddingEnglish Plum PuddingPrincess PuddingPrune PuddingSteamed Puff PuddingQueen PuddingTapioca PuddingRaisin PuddingRice PuddingRaspberry PuddingRatafia Pudding

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