Mary Jane's cook book

RUSSIAN PUDDING. Prunes, 1 pound. Egg whites, 3. Sugar, 1 small cup. Cracker crumbs, y2 cup. Soak the prunes for 12 hours. Then boil till very tender with just enough water to cover, pour off water and put prunes through a coarse sieve, add sugar, cracker crumbs and egg whites, beaten stiff. Turn into buttered baking dish and bake for 20 minutes in quick oven. Serve hot or cold with plain or whipped cream. ROLLED OATS PUDDING. Rolled oats, 1 cup. Egg, 1. Sugar, 1/2 cup. Milk, 1 quart. Molasses. % cup Cinnamon, V2 teaspoon. Salt. Mix all thoroughly, beating the egg, pour into buttered baking dish and bake iy2 hours in a slow oven. Serve with whipped cream. M. L. P., Framingham. NEW ENGLAND CRACKER PUDDING. (An Old Recipe) Milk, 2 quarts. Butter, 2 tablespoons. Soda Crackers, 8. Salt, y2 teaspoon. Eggs, 2. Cinnamon, 1 teaspoon. Sugar, 1 cup. Clove, 14 teaspoon. Molasses, 1/2 cup. Nutmeg, *4 teaspoon. Raisins, !/2 pound. Scald the milk, with the crackers rolled fine. When cool add the eggs, well beaten, and the other ingredients in the order given, chopping the raisins before adding. Bake five hours in a slow oven. C. E. L., Newburyport. STEAMED STRAWBERRIES. Butter, 4 ounces. Flour. 2 ounces. Sugar, 1 ounce. Strawberries, !/•> cup. Soda, 1/0 teaspoon. Cream butter and sugar and gradually work in flour till very smooth. Stir in the strawberries, which should be cooked with sugar till thick, and lastly add soda. Steam in a buttered mold for 4 hours. Serve with foamy or strawberry sauce. DATE PUDDING. Sour milk, 1 cup. Chopped suet, 1 cup. Soda. 1 teaspoon. Dates, 1 pound. Salt, 1/2 teaspoon. English walnut meats, 1 pound Sugar, 2-3 cup. Flour. Mix ingredients in order given, chopping suet, dates and nul meats. Add flour enough to make a stiff batter. Steam 2 or 3 hours. May be kept well and re-steamed at any time. Serve with whipped cream or the following sauce: Sugar, 1 cup. Butter. 2-3 cup. Flour, 1 tablespoon. Water. Lemon extract. Mix sugar and flour with melted butter and add a little water. Bring to a boil and add more water till of right consistency. Flavor and serve hot. WHITE SUET PUDDING. Suet, V/2 cups. Baking- powder, i/> teaspoon. Flour, 2 cups. Egg, 1. Salt, 1 teaspoon. Milk. Chop suet, and add remaining ingredients in order given, with milk enough to make a stiff batter. Butter the top part of a 2 quart double boiler and steam pudding over hot water for 2 hours. Or tie in a pudding cloth and boil for 2 hours. Serve piping hot with butter and brown sugar. Mrs. R. H. U., Brookline. STEAMED CHOCOLATE PUDDING. ^ Eggs, 2. Flour, 2 cups. Sugar, 1 cup. Baking powder, 2 teaspoons. Unsweetened chocolate, 2 Melted butter, 2 tablespoons. squares. Milk, 1 cup. Salt, a pinch. Melt the chocolate and add it to the well beaten eggs and sugar. Add milk and flour sifted with the baking powder and salt. Last of all beat in melted butter. Steam for 2 hours. Serve with the following sauce: Egg, 1. Milk, 14 cup. Sugar, 1 cup. Heavy cream, y2 pint. Flavoring. Beat egg very light, add sugar and stir in milk. Whip the cream and beat into first mixture, then flavor to taste. CRANBERRY PUDDING. Cooked cranberries, 1 quart. Orange juice, y2 cup. Dry bread crumbs, 1 quart. Grated orange rind. Sugar, 2 cups. Butter, 2 tablespoons.