The Monmouth Baptist ladies' cook book

PEACH PUDDING. Mrs. Juliet Shultz. Fill a buttered baking dish with sliced peaches and pour over the top a batter made of one tablespoon of butter, one-half cup of sugar, one egg, one-half cup sweet milk, and one cup of flour in which has been sifted one heaping teaspoon baking powder. Bake in a moderate oven. Serve with sauce. Use apples in the same way. CANNED PEACH DUMPLINGS. Katharine H. Peterson. Sift two cups flour, with four level teaspoons baking powder and rub in three level tablespoons butter. Mix with milk to make a soft dough that can he handled and rolled out nearly as thin as for pies. Cut \ in squares and place the two halves of a canned peach in center, sprinkle with sugar, then fold the dough around fruit and pinch the edges well together, place in pan and bake. Serve with hard sauce. Sauce : — Rub one quarter cup butter to a cream with one cup powdered sugar, add a tablespoon lemon juice and beat light. Excellent made with fresh peaches. PEACH SHORTCAKE. Make a rich biscuit dough. Bake in two layers. Butter and put layer of well sweetened peaches between the layers and serve with cream. PLUM PUDDING. Mrs. Chauncey Sherrick. Miss Katharine Phelps. One cup bread crumbs, two cups flour, one cup of suet chopped fine, one and one-half cups brown sugar, one cup sweet milk, one cup raisins, one teaspoon soda, one-half teaspoon each of cloves , salt and cinnamon. Steam two hours. PLUM PUDDING. Mrs. P. A. Baldwin. One cup finely chopped beef suet, two cups bread crumbs, one cup molasses, one cup chopped and seeded raisins, one cup well washed currants, one teaspoon salt, one teaspoon each of cloves, cinnamon, allspice and soda, one cup of milk, and flour enough to make a stiff batter. Put into well greased pudding mold and steam not less than four hours. ENGLISH PLUM PUDDING. Mrs. J. Shultz. One pound each of finely chopped suet, sugar, currants, stoned raisins, two pounds soaked bread, six well beaten eggs, one teaspoon of salt, two teaspoons of baking powder, one grated nutmeg ; mix all together thoroughly ; take a square piece of cotton cloth, dip in scalding hot water, flour it well and lay it over a pan, place the pudding- in the cloth and tie it closely ; put it in a pot of boiling water for five hours. Have boiling hot water ready to fill the pot as it boils away, so as not to let it get below boiling heat. Sauce :— One cup sugar, half cup butter beat to a cream, a teacup boiling water, two teaspoons flour scalded together ; flavor to suit taste. ENGLISH PLUM PUDDING. Mrs. E. I. Camm. One pound suet (shredded and chopped fine), one pound bread crumbs, one pound sugar, one pound raisins (seeded), one pound currants, one-fourth pound citron, one-fourth pound candied lemon peel one pint milk, eight eggs, three tablespoons cinnamon, two tablespoons cloves, one tablespoon mace, one nutmeg, one teaspoon soda. Put in a well buttered mould and steam eight hours. Serve with hard sauce. Hard Sauce : — Two cups sugar, one-half cup butter beaten to a cream, yolks of two eggs ; flavor with lemon. PRUNE CREAM. Mrs. Melville Brewer. Heat one pint prune juice, thicken with two tablespoons cornstarch, mold in flat dish. When ready to serve turn out, cover with layer of sliced bananas, then cover with one pint of whipped and sweetened cream.