The Monmouth Baptist ladies' cook book

Three cups of fine dry bread crumbs, one cup of beef suet (minced fine), one cup sugar, one cup of chopped raisins, one cup of chopped citron, two cups of sweet milk, three eggs, one teaspoon soda, grated nutmeg and cinnamon. Soak the bread crumbs in the milk and eggs well beaten, add sugar, salt, suet, fruit and spices. Put into a buttered mold with a tight top. Set in a kettle of boiling water and boil three hours. Serve hot with sauce made as follows : Sauce : — One cup sugar, one cup water, one and one-half cups butter, one tablespoon corn starch, one teaspoon vanilla. Beat sugar and butter to a white cream, mix the starch with a little bit of water and stir into a cup of boiling water. Let it boil and then turn slowly into the butter and sugar, beating all the time and add the vanilla. RICE PUDDING. Mrs. Anna Duke Richardson. Three small tablespoons rice, four tablespoons of sugar, one teaspoon butter, one quart milk, nutmeg, pinch salt. Bake two and one-half hours. Stir frequently. Serve with cream. RICE PUDDING. Mrs. Georgia Bell, Lincoln, Neb. One cup of rice boiled in one quart of milk, until soft and lost in milk, one cup almonds blanched and cut up in milk. Add two tablespoons of gelatine when rice is partly cool, stir till dissolved. Add cup of sugar and when cold one quart of whipped cream. Serve cold. RICE PUDDING. Mrs. Sarah K. Delano. Mrs. M. E. Duke. One cup of rice soaked over night in a cup of cold water. When time to cook add one cup of raisins, one cup of sugar, one piece of butter, one nutmeg,, nine cups of milk. Bake one hour. ROYAL PUDDING. Mrs. Blanche Wells Clark. One box gelatine soaked in one cup water, one-half cup lemon juice and half cup water, two cups sugar and half of the gelatine, warmed and stirred until dissolved. If desired color green, pour in ■ mold and set to cool while you prepare the second part. One cup orange juice, two cups sugar and the other holf of the gelatine. Color red, set to cool till thick as cream, then add the well beaten whites of three eggs. Pour into cavity made in green part. Serve with boiled custard or whipped cream. Custard : — Five yolks of eggs, two cups milk, one cup sugar. SAGO PUDDING. Mrs. Janie S. Pebbles. To three pints boiling water add one cup of sago. Boil until the sago is transparent, then add one cup sugar ; let cook a few minutes then add four tablespoons sour jelly (currant is best), stir until dissolved; take from the fire and add one teaspoon vanilla. Pour into a dish you wish to serve it from and when cold eat with sweetened cream flavored with vanilla. SCOTCH PIE. Slice four or five tart apples in a granite pie pan. Add two tablespoons water. Cover with a mixture made like biscuits, using either sour milk and soda, or sweet milk and baking powder, only a little more shortening. Stir stiff enough to spread over apples. Serve with apples up, and cover plentifully with a liquid sauce. Good cold or warmed over. SNOW CUSTARD. Mrs. Sara Bond Hanley. Half package gelatine, three eggs, one-half cup of sugar, juice of one lemon. Soak gelatine one hour in cup of cold water, then add sugar, lemon juice, and one pint boiling water ; stir until dissolved, and set away until quite cold ; then beat the whites of eggs very stiff and whip the gelatine in them spoonful at a /