Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Stew one pound of prunes till very soft. Then rub them through a colander and sweeten to taste. Beat the whites of HOT PUDDINGS, CUSTARDS, SOUFFLÉS, ETC. 803 six eggs very stiff and add one teaspoonful of vanilla. Now add the straìned prunes and beat together very thoroughly. Pour it into the dish you are to serve it in and bake in moderate oven for ten minutes. Any fruit may be used instead of prunes. Custard Soufflé Rub two scant tablespoons of butter to a cream, add two tablespoons of flour, and pour in gradually one cup of hot milk. Cook eight minutes in a double boiler, stirring often. Separate the yolks and whites of four eggs. Beat the yolks with two tablespoons of sugar, add to the milk, and set away to cool. Thirty minutes before serving, beat the whites very stiff, cut them lightly into the custard, and bake in a buttered dish in a moderate oven. Cream Sauce A quarter of a cup of butter, half a cup of pulverized sugar, two tablespoons of wine, and two tablespoons of cream. Cream the butter and sugar well, and just before serving place the bowl over hot water and stir till smooth and creamy. Suet Pudding Mix one cupful of finely chopped suet with one cup of sweet milk, one cupful of raisins, seeded and rubbed with a little flour, one teaspoonful of salt, one small teaspoonful of soda dissolved in one cup of molasses, and three and a half cups of flour. Place in buttered mould, cover tightly, and steam three hours. Unmould and serve hot, with hard sauce. Suet Pudding Mix one cup of finely chopped suet with one egg and one cup of sweet milk, one cup of seeded raisins dredged with flour, one teaspoonful of salt, one cup of molasses, three cups of flour, two teaspoonfuls of baking powder, and ginger to taste. Put 804 MRS. SEELY'S COOK BOOK in a buttered pudding boiler of tin, cover to exclude all steam and water, and boil three hours. Invert the boiler, and serve hot with hard sauce or liquid brandy sauce. Peach Tapioca Pour over one-third of a cup of granulated tapioca enough cold water to soften it. Add to a quart of water in a double boiler the dissolved tapioca and boil until it is clear. When clear, take from the fire and flavor with a little fresh lemon, sugar to make quite sweet, and salt so that it will not taste fresh. Let the tapioca remain rather thick. Take one can of peaches, laj the peaches in a pudding dish, and sift sugar over them. Mix the strained juice of the peaches with the tapioca to make a proper consistency and pour over the peaches, covering them well. Set in a moderate oven and bake five or ten minutes. Serve with cream for a sauce. Strawberry Tapioca Is prepared after the manner of peach tapioca. The strawberries should be set on the stove, sweetened to taste, and scalded only a moment or two.. Place them in a pudding dish, pouring over them the tapioca. Bake five or ten minutes. Tapioca Cream Boil one quart of milk in a double kettle and add four tablespoonfuls of tapioca, which should have been well soaked in water. Cook until the tapioca is transparent, adding a good pinch of salt. When the tapioca is cooked, take the mixture off the fire, and that moment add three eggs well beaten and sugar to taste. Any flavoring — bitter almond, vanilla, lemon — may be used. Tapioca Pudding