Miss Parloa's kitchen companion

For this pudding and its sauce there will be required five eggs, seven table-spoonfuls of powdered sugar, a quarter of a pound of prunes, half a teaspoonful of creamof-tartar, a quarter of a teaspoonful of salt, a pint of milk, and half a teaspoonful of vanilla extract. Separate the whites of the eggs from the yolks, and put them in a cold place until it is time to use them. Reserve half a cupful of the milk, and put the remainder into the double-boiler and upon the stove. Beat the yolks of the eggs with two table-spoonfuls of sugar and one-eighth of a teaspoonful of salt. Add the cold milk and then the boiling milk, and put the mixture into the double-boiler to cook until it begins to thicken, — say for five minutes, — stirring all the while. As it becomes thick, remove it from the fire and pour into a bowl to cool. Flavor with half a teaspoonful of vanilla extract. This is the sauce. To make the pudding, wash the prunes carefully, and after just covering them with cold water, cook them slowly for an hour and a half. Take them up at the end of that time, and spread them on a dish to cool ; and when they are cold, remove the stones, and cut each prune into three or four pieces. Beat the whites of the eggs to a stiff froth. Mix five table-spoonfuls of powdered sugar with one-eighth of a teaspoonful of salt and the half-teaspoonful of cream-oftartar. Beat this mixture lightly into the beaten whites of the eggs. Butter a two-quart pudding-dish slightly, and drop into it about half the mixture. Sprinkle in about half of the prunes; then add almost all the remainder of the mixture and the rest of the prunes, and finish by covering the fruit with the small part of the mixture reserved. Bake in a very moderate oven for twenty-two minutes. This pudding may be served either hot or cold. If, in making some other dish, you have any whites of eggs left, you may use them for this pudding, and serve it with whipped cream instead of the sauce given above. * Steamed Roly-poly Pudding. For six persons use one pint of flour, one teaspoonful and a half of baking-powder, one teaspoonful of sugar, half a teaspoonful of salt, two table-spoonfuls of butter, nearly a small cupful of milk, and three pints of any kind of berries. Mix the dry ingredients, and rub them through a sieve. Now rub the butter into the mixture. Add the milk, and stir the dough into a smooth ball. Sprinkle the moulding-board with flour ; then lay the dough upon it, and roll down to the thickness of one-third of an inch. Spread the berries over the dough, keeping free of berries a space of about an inch at the ends and on one side. Roll up the dough, beginning at the side where the berries reach to the edge. Press together the ends of this roll ; then lay the roll in a buttered pan. Cover with a napkin, and place in a steamer over a kettle of boiling water. Steam for two hours. Serve with a hot, rich sauce. Any kind of fruit may be used for this dessert. Sponge Roly-poly. Use one quart of stewed, sweetened, and flavored fruit, three eggs, one cupful of sugar, one of flour, one teaspoonful of baking-powder, and the juice of one lemon.