The Monmouth Baptist ladies' cook book

Two eggs, one cup sugar, piece of butter the size of an egg, one cup milk, two cups of flour, two teaspoons of baking powder, one cup of cherries, either fresh or canned. Pour in mold holding three quarts, steam one hour. CHOCOLATE PUDDING. Miss Alice Tapping. Two tablespoons cocoa or one square of chocolate, one-half cup flour, one egg, one quart milk, threefourths cup sugar. Beat egg, add sugar, add flour, beat together. When milk comes to a boil, add the rest and flavor with vanilla. Serve with cream when cold. CHOCOLATE PUDDING. Mrs. Clarence Buck. One egg, three-fourth cup of sugar, one teaspoon baking powder (heaping), one tablespoon butter, two bars chocolate, one and one-half cups flour, one-half cup milk. Flavor with vanilla. Steam two hours. To be eaten with whipped cream or sauce. CHOCOLATE BREAD PUDDING. Soak two cups of stale bread crumbs in four cups scalded milk thirty minutes. Melt two squares of chocolate in a saucepan placed over hot water, add one-third of a cup of sugar and enough milk (from bread and milk) to make a consistency to pour. Add to bread and milk, with one-third cup of sugar, onequarter teaspoon of salt, one teaspoon of vanilla, and two eggs slightly beaten. Turn into buttered baking dish and bake one hour in a moderate oven. Serve with hard sauce. COCOANUT PUDDING. Boil together one pint of rich milk, two tablespoons cornstarch, the whites of four eggs, a scant half cup sugar, and a little salt, adding last the beaten eggs. Flavor with lemon or vanilla as preferred, and when slightly cooled add half a grated cocoanut. Pour into a mold and set in a cold place. Nice served with soft custard. GREEN CORN PUDDING. Two well beaten eggs, one pint rich milk, one pint cut or grated green corn, half teaspoon of salt and a level tablespoon butter. Stir these well together, pour into a pudding dish and bake half an hour. COTTAGE PUDDING. Mrs. Lizzie M. Hanna. One cup sugar, half cup butter, two eggs beaten separately, cup sweet milk, two cups flour, two teaspoons baking powder, flavor with nutmeg or lemon. Bake in a square pan. When done cut in* squares and serve with hot sauce made of two tablespoons butter, cup sugar, table spoon flour, wet with a little cold water and stirred until like cream. Add a pint boiling water. Let boil two or three minutes, stirring all the time, flavor with nutmeg or extract of lemon. COTTAGE PUDDING. Mrs. Chauncey Sherrick. One egg, one cup sugar, lump of butter size of walnut, one-half cup sweet milk, one cup flour, teaspoon baking powder. Flavor to taste. Bake thirty minutes. Sauce : — One cup sugar, small lump butter, tablespoon corn starch or flour, flavor with lemon. Mix with boiling water. BAKED CRANBERRY PUDDING. Two full cups of flour, one milk, one cranberries, two teaspoons of baking powder, three tablespoons of butter. Bake one-half hour and serve with sweet sauce. CRANBERRY PUFFS. Mrs. E. R. Sturtevant.