Mary Jane's cook book

Chop suet and beat eggs. Add milk to moisten all. Steam in a buttered mold for 2 hours. Serve with plain or hard sauce. Mrs. H. J. K., Plymouth. HONEYCOMB PUDDING. Sugar, 1/2 cup. Milk, y2 cup. Molasses, 1 cup. Butter, i/2 cup. Flour, iy2 cups. Soda, 1 teaspoon. Eggs, 4. Beat together the sugar, molasses and flour. Heat the milk and butter and add the soda. Combine the mixtures and beat thoroughly. Add the eggs, well beaten, and beat again. Steam in buttered pudding mold 3 hours or bake iy2 hours. Serve with vanilla sauce. EVE'S PUDDING. Bread crumbs, 12 ounces. Currants, 12 ounces. Suet, 12 ounces. Eggs 4,. Chopped apples, 12 ounces. Nutmeg, 1 teaspoon. Lemon juice, y2 teaspoon. Mix all well, beating eggs, and boil for 3 hours. Serve with a lemon pudding sauce. SQUASH PUDDING. Winter squash, 1. Grated nutmeg, 1 teaspoon. Apples, 6. Salt, a pinch. Bread crumbs, 7 tablespoons. Sugar, y2 cup. Eggs, 6. Cut squash in pieces and steam until tender, drain and mash through a sieve, add apples stewed with sugar until soft and rubbed through a sieve. Mix well and add remaining ingredients, beating eggs well before adding. Bake 45 minutes. More sugar may be used is desired. ENGLISH CARROT PUDDING. Bread crumbs, y2 pound. Currants, % pound. Suet, 4 ounces. Sugar, 3 ounces. Seeded raisins, 14 pound. Eggs, 2. Carrots, % pound. Milk. Nutmeg. Boil the carrots until tender enough to mash to a pulp, add the remaining ingredients and moisten with enough milk to make a thick batter. Turn into a buttered dish and bake for 50 minutes. If it is desired to boil it, tie in a pudding cloth and boil for 2y2 hours. Turn it out of the dish and dredge with powdered sugar. A. W., Medford. ENGLISH ARROWROOT PUDDING. Milk, 1 quart. Sugar, 1 cup. Arrowroot, 3½ tablespoons. Nutmeg, 1 teaspoon. Eggs, 4. Cinnamon, 1 teaspoon. Boil the milk, add the arrowroot dissolved in a little cold water, and the sugar. Let reboil and remove from fire. Beat eggs slightly and add with the spices. Pour into a buttered baking dish and bake in a quick oven for 20 minutes. Sift 2 tablespoons of sugar over it and set back in oven to glaze. Eat cold. Mme. X., Roxbury. STRAWBERRY MERINGUE PUDDING. Dry bread crumbs, 3 cups. Sugar, % cup. Milk, 1 quart. Lemon, y2. Eggs, 4. Salt, y2 teaspoon. Melted butter, 1 tablespoon. Powdered sugar, y2 cup. Crushed strawberries, 1 cup. Soak bread crumbs in milk. When soft add sugar, salt, beaten egg yolks, grated rind of the lemon, and butter. Mix and pour into a shallow baking dish. Bake in a moderate oven till set, about 30 minutes. When done cover the top with the crushed strawberries sweetened and heap with meringue made of the egg whites and powdered sugar. Brown in moderate oven. STEAMED BLACKBERRY PUDDING. Pastry flour, 2 cups. Butter, 2,y2 tablespoons. Baking powder, 4 teaspoons. Blackberries, 1 cup. Milk, 1 cup. Salt, y2 tablespoon. Mix and sift dry ingredients, rub in the butter with the finger tips, then add milk, mixing quickly. Dredge blackberries with flour and stir in lightly. Fill a buttered mold 2-3 full, cover tightly and let steam iy> hours, adding more boiling water if necessary. Serve very hot with foamy sauce. PRUNE PUFF. Prunes, 2 cups. Salt, y2 teaspoon. Flour, 3 cups. Melted butter, 2 teaspoons. Baking powder, 3 teaspoons. Milk, 1 cup. Eggs, 2.