The Monmouth Baptist ladies' cook book

Sauce : — Cream, three-fourths teacup of butter and stir in one large tablespoon of flour, add two teacups light brown sugar and one teacup of cream, set in a pan of hot water and stir until creamy and smooth, but do not boil. MARCHIONESS PUDDING. Mrs. W. B. Johnston, Enid, Okla. Put one box Knox gelatine to soak in one-half pint cold water, let strain while preparing the following: one pint cream whipped, whites of two eggs, beaten stiff, whip eggs and cream together, add two-thirds cup of sugar, one can pineapple, (run through chopper), last add gelatine, put in cool place, let mould and slice for serving. Will serve twenty-four. MACAROON PUDDING. Mrs. Silas Porter, Topeka, Kas. Make a custard of one quart milk, two tablespoons corn starch dissolved in a little cold milk, the yolks of four eggs, six tablespoons sugar. Boil three or four minutes, cover the bottom of a baking dish with macaroons and pour over them the custard. Then another layer of macroons and custard until it is all used. Beat the whites of the eggs with sugar, spread over top and brown slightly. Can be made the day before. Serve very cold. MAPLE CREAM'. Mrs. E. C. Cady. Mix two tablespoons of maple sugar into the unbeaten whites of three eggs. Stir constantly while adding two cuos of hot milk. Fill custard cups twothirds full of this mixture and set in a pan of hot water. Bake for thirty minutes ; when cold turn out on dish, sprinkle generously with maple sugar and surround with whipped cream. MOONSHINE PUDDING. Mrs. Edna Brown. Whites six eggs, beaten stiff. Add gradually six tablespoons powdered sugar, beating for not less than fifteen minutes. Then put in one tablespoon preserved peaches in small bits. In each saucer put in some rich cream, whipped, sweetened and flavored with vanilla, and on the cream place a liberal portion of the moonshine. This makes enough for eight persons. Mrs. Chas. Hoy. One cup molasses, three-fourths cup chopped suet, one cup sweet milk, two and one-half cups flour, one pound English walnuts (chopped), one-half pound of figs (chopped), one-half teaspoon of nutmeg, salt and soda. Steam two and one-half hours. Mrs. Anna Duke Richardson. One cup chopped nuts, one cup prunes or raisins. Add these to the whites of six eggs beaten stiff and two cups sugar. Bake in slow oven one hour. Serve with whipped cream. ORANGE PUDDING. Mrs. C. C. Merridith. Five oranges cut up and laid nicely in a dish with one coffee cup sugar poured over them. Let one pint of rich milk get boiling hot ; stir in the yoiks of three eggs and one tablespoon corn starch. When thick pour over the oranges. Beat the whites with one tablespoon of sugar ; spread over the pudding and brown in the oven. Serve cold. ORANGE SHORTCAKE. Miss Jennie Mitchell. Three teaspoons baking powder to one quart of flour, add two tablespoons butter and thoroughly mix and add either milk or water to make a soft dough. Bake in two cakes, and when done split and spread with butter. For the filling remove the pulp from a half dozen oranges, sugar to taste. Drain off the juice and spread pulp between cakes. Serve with sauce. Sauce : — One pint water, one tablespoon corn starch, two tablespoons butter, one cup sugar, and if preferred one well beaten egg ; adding last the juice of oranges.