The Monmouth Baptist ladies' cook book

Two cups sifted flour, four teaspoons baking powder, one-third teaspoon salt, rub one-fourth cup butter into flour, add two well beaten eggs, one cup rich milk and stir into flour with one pint of cooked cranberries well sweetened. Fill the buttered cups about half full of mixture and steam one hour in closely covered steamer. Sauce : — Boil together two cups sugar, one-half cup water and one cup cranberry juice, for five minutes. Add teaspoon of butter and tablespoon lemon juice and serve hot. CURRANT PUDDING. Mrs. Fred Patterson. One egg, two tablespoons sugar, one tablespoon butter, three-fourths cup sweet milk, one cup of currants, two tablespoons baking powder, a little salt, enough flour to make stiff batter. Steam half an hour and serve hot. Sauce : — One egg beaten light, threefourths cup sugar, one cup sweet milk, one tablespoon butter. Heat and flavor. PLAIN CUSTARD. To one pint of milk use two eggs well beaten, a rounded tablespoon sugar, pinch of salt and nutmeg on top. Bake in cups or in dish — placed in pan of hot water in a moderate oven. Do not let boil. When a knife blade comes out clean it is done. DATE PUDDING. Mrs. K. A. Pence, Denver, Col. Chop one-half lb. of stoned dates, one-half lb. figs and one-half lb. suet, add one cup flour, one-half cup sugar, one teaspoon each of ginger and cinnamon. Mix, and add one cup soft bread crumbs, one-half cup milk and two eggs, well beaten. Turn into a mould, with a tight cover, set in a vessel of water on top of the stove, steam three hours. This is enough for eight people. Hard Sauce : — Cream one-fourth cup butter, add gradually one cup of powdered sugar, and beat very light. Add the white of an egg, and beat again, then add gradually one teaspoon vanilla. Chill before using. DAINTY PUDDING. Miss Emma Tucker, Chicago. Take two ounces citron and one orange. Grate two large cups of stale bread, and soften it with a cup of water. Grate the rind and squeeze the juice of the orange, cut the citron in small bits and mix them with bread, together with the yolks of two or three eggs, and sugar enough to sweeten the mixture. Butter six small cups. Just before putting the pudding in the oven, beat the whites of the eggs to a stiff froth, quickly mix them with the bread and fruit, distribute them in the buttered cups, and bake the little puddings slowly for about twenty minutes, or until they are brown. They are to be served hot and with cream sauce. DANDY PUDDING. Mrs. H. B. Smith. One quart milk, four eggs, two tablespoons corn starch, half cup sugar, one teaspoon vanilla. Cook milk in double boiler, moisten corn starch with a little cold milk, add to boiling milk, stir and boil five min- utes ; beat yolks of eggs and sugar until light, add to boiling milk ; take from fire, flavor and pour into baking dish. Use whites for meringue, browninglightly. Serve cold. Two dozen macaroons may be placed on top before adding meringue. A DELICATE DESERT. Mrs. Mary Pillsbury. Bake a sponge cake. Have it two inches deep when done. Over this pour boiled custard. Just before serving slice some peaches and put over the cake. Beat the whites of the eggs to a froth and put over the top. For custard use the yolks of the eggs and whites for the top. Oranges may be used instead of peaches. PLAIN ENGLISH PUDDING. Mrs. Will Warren.