Miss Parloa's new cook book and marketing guide

One cupful of molasses, one of chopped suet, one of milk, three and a quarter of flour, two eggs, one teaspoonful of soda, one of cinnamon, half a teaspoonful of nutmeg, one pint of figs. Mix together the molasses, suet, spice, and the figs, cut fine. Dissolve the soda with a table -spoonful of hot water, and mix with the milk. Add to the other ingredients. Beat the eggs light, and stir into the mixture. Add the flour, and beat thoroughly. Butter two small or one large brown bread mould. Turn the mixture into the mould or moulds, and steam five hours. Serve with creamy or wine sauce. Date Pudding. Make the same as fig pudding, but use a pint of dates instead of the figs. Apple Tapioca Pudding. One large cupful of tapioca, three pints of water, one cupful of sugar, one teaspoonful of salt, one teaspoonful of essence of lemon, three pints of pared and quartered apples. Wash the tapioca and soak over night in three pints of cold water (three hours will do if there is no more time) . Put the tapioca in the double boiler and cook until it looks clear. It will take from twenty to thirty minutes. When cooked enough, add the sugar, salt and lemon, and then the apples. Turn into a buttered dish and bake an hour and a quarter. Let it stand in a cool room half an hour before serving. Serve with sugar and cream. Baked Apple Pudding*. Fill a three- quart earthen dish with pared and quartered apples. Sprinkle on these one cupful of sugar, a slight grating of nutmeg, one table -spoonful of butter, and half a cupful of water. Cover, and bake thirty minutes. Make half the rule for chopped paste. Roll a piece of the paste into a strip that will reach around the pudding dish. This strip should be about two inches deep. Roll the remainder of the paste to cover the dish. Take the pudding dish from the oven, slip the strip of paste between the apple and the disha and put on the top crust. Return to the oven, and bake one hour longer. Serve with a cream sauce. Dutch Apple Pudding. One pint of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda, half a teaspoonful of salt, an egg, a generous two- thirds of a cupful of milk, two tablespoonfuls of butter, four large apples. Mix the salt, soda and cream of tartar with the flour, and rub through the sieve. Beat the egg light, and add the milk. Rub the butter into the flour. Pour the milk and egg on this, and mix quickly and thoroughly. Spread the dough about half an inch deep on a buttered baking pan. Have the apples pared, cored and cut into eighths. Stick these pieces in rows into the dough. Sprinkle with two table-spoonfuls of sugar. Bake in a quick oven for about twenty-five minutes. This pudding is to be eaten with sugar and cream or a simple sauce. Apple Souffle, One pint of steamed apple, one table-spoonful of melted butter, half a cupful of sugar, the whites of six eggs and the yolks of three, a slight grating of nutmeg. Stir into the hot apple the butter, sugar and nutmeg, and the yolks of the eggs, well beaten. When this is cold, beat the whites of the eggs to a stiff froth, and stir into the mixture. Butter a three-pint dish, and turn the souffle' into it. Bake thirty minutes in a moderate oven. Serve immediately with any kind of sauce. Apple and Rice Pudding.