The Monmouth Baptist ladies' cook book

STEAM PUDDING WITHOUT EGGS. Mrs. W. E. Burns. One quart flour, one pound chopped raisins, one and one-half cup chopped suet, one teacup molasses, one teacup brown sugar, one teaspoon soda, two cups of sweet milk, little salt. Steam four hours. Miss Alice Winbigler. Two cups bread crumbs, one cup raisins, one-half cup suet, one cup sweet milk, one teaspoon soda, one teaspoon cinnamon, one-half teaspoon cloves, one tablespoon sugar, pinch of salt. Steam two hours. Pudding Sauce : — Six tablespoons sugar, two tablespoons butter, one of flour, teaspoon nutmeg. Mix well together and add ten tablespoons boiling water. Cook until done. Mrs. Duke. One cup of suet, one cup of molasses, one cup sour milk, one cup of chopped raisins, two cups of flour, one teaspoon soda. Flavor with nutmeg and cloves. Steam three hours. Mrs. C. E. McGowan. Mrs. E. A. Rankin. One cup molasses, one cup suet chopped fine, one cup sweet milk, one cup raisins, one-half cup currants, two and one-half cups flour, one-half teaspoon soda in the molasses. Mix well, salt and spices to taste, steam three hours. (One-half cup melted butter may be used instead of suet). Mrs. Alice J. Tapping. Two and one-half cup of bread crumbs, one-half cup each of suet, raisins, currants, N. O. molasses and sweet milk, one egg, one-half teaspoon each of cloves, cinnamon and soda, pinch of salt. Steam three hours. Mrs. Alice Carey, Peoria. .Two-thirds cup of chopped suet, one of sugar, one of raisins, one-half of water, two of flour, one egg, one teaspoon of cinnamon, two of baking powder. Steam two hours. SWISS PUDDING. Mrs. E. C. Cady. Grate rind of one lemon into one pint of milk, put in double boiler. Rub together one teacup flour and four tablespoons of butter. Pour the boiling milk over this and return to boiler, cook five minutes, stirring first two. Add the beaten yolks of five eggs and three tablespoons sugar. Remove at once from the fire. hen cold add beaten whites of the eggs. Pcur in well buttered dish and steam forty minutes. TAPIOCA PUDDING. Mrs. T. H. McMichaeJ. Soak eight tablespoons of tapioca over night. Heat a quart of milk and when it has just reached the boiling point, stir in the tapioca, and set on back of stove. Beat together the yolks of two eggs and one cup of sugar until very light ; add to milk and tapioca ; stir in three sour apples pared and sliced thin or two cups of apple sauce. Bake in a slow oven, stirring two or three times. Make meringue of whites of eggs and brown. Serve with cream and sugar, hot or cold. TAPIOCA PUDDING. Mrs. I. Matthews. Cover three tablespoons of tapioca with water and soak over night. In the morning drain and add one quart milk and one small cup of sugar, and boil half an hour. Then add the yolks of four eggs and boil five minutes. Beat the whites and spread on top and brown in the oven. TAPIOCA PUDDING. Mrs. Earl O. Stewart. Soak two large tablespoons of tapioca till it swells. Add one quart of rich milk, and sugar to taste. When boiling add two eggs beaten with little cold milk. Flavor and mould.