The Monmouth Baptist ladies' cook book

BAKED APPLE DUMPLINGS. Miss Bird Jurick. Make rich biscuit dough with one quart flour, roll about one-half inch thick, cut in pieces size of saucer. Pare, core and quarter one apple for each dumpling. Hold quarters together and pinch dough firmly around them. Take one quart water, one cup sugar, one-half cup butter, put in baking dish. When boiling lay in dumplings and bake till done, about one-half hour. This amount makes six good-sized dumplings. BOILED APPLE PUDDING. Mrs. Sarah K. Delano. Pare and core six apples, put them in a stew pan with water enough to half cover them, add one teacup of sugar and butter the size of an egg, a pinch of salt ; boil until the underside of the apple is tender, then turn them over, thicken with a teaspoon of flour mixed in cold water ; essence to suit. BANANAS IN SYRUP. Mrs. Jas. French. Heat in a porcelain kettle a pint of currant and red raspberry juice, equal parts, sweetened to taste. When boiling, drop into it a dozen peeled bananas ; simmer them very slowly for twenty minutes ; remove the bananas, boil the juice until thickened to the consistency of syrup, pour over the fruit. Serve cold. BANANA SNOW. Mrs. Eliza Smith. Soak two-thirds box of gelatine in one-half cup of cold water for half an hour, then pour over this one pint boiling water, add heaping cup of sugar, juice of two lemons ; stir well ; when cold and beginning to thicken, add whites of three well beaten eggs ; beat together until stiff and white (about one hour). Peel, cut in thin slices eight large bananas and stir into the snow. Dip molds into cold water, fill with the snow, set on ice to harden. Serve with whipped cream or custard made of the yolks of eggs, one pint milk and half cup sugar. BATTER PUDDING. Mrs. Sue Burden Brunen. One pint milk, four eggs (the yolks and whites beaten separately), ten tablespoons sifted flour, a little salt ; beat in the whites of the eggs the last thing before baking. Bake half an hour. BLACK PUDDING. Mrs. Clara Burden. One teacup molasses, one of butter, one of sugar, two of flour, one of sour milk, four eggs, one nutmeg, one teaspoon soda. Mix butter and sugar to a cream, add eggs well beaten, then molasses, then nutmeg, then flour and sour milk, last soda dissolved in a little warm water ; steam three hours. Fruit may be added. Good warmed over. BLACKBERRY PUDDING. Mrs. Delos W. Baxter, Rochelle, 111. Half cup sweet milk. Two-thirds cup N. O. molasses and one even teaspoon soda, two cups sifted flour, one box blackberries, over which flour has been sifted, stirred in very lightly, so as not to break. Steam two hours. Serve with hard sauce. RICH PUDDING. Miss Carrie Wallace. One-third suet chopped fine, two-thirds flour. Season well with pepper and salt. Mix all together thoroughly. Put amount needed in pudding bag, place in kettle of hot water and boil thirty minutes. Turn out on hot plate and serve. Will keep several weeks in cold weather. BUTTERSCOTCH PIE. Mrs. Margaret C. Landon. Part one — One cup brown sugar or one-half cup brown sugar and one-half cup maple syrup, one tablespoon butter and just enough water to dissolve. Cook until thick.