The new Annie Dennis cook book

Seven eggs beaten separately ; one quart of buttermilk, one pint of flour, a teaspoonf ul of salt, a teaspoonful of soda dissolved in a little warm water. Mix the flour with the yellow of the eggs, then stir in the buttermilk, a little at a time, until all is in. Then add the whites beaten to a very stiff froth ; then add the salt and soda last. Bake in a very quick oven. If the oven is right, and the ingredients are well prepared, the pudding should cook in ten minutes. This is delicious. Sauce: Two cupfuls of sugar, half a cupful of butter, and a cupful of water, and let it boil five minutes ; then flavor with a teaspoonf ul of vanilla. Cocoanut Pudding Seven eggs, beat yolks and two cupfuls of sugar well; add two tablespoonfuls melted butter and one grated cocoanut, and lastly, the whites beaten to a stiff froth. Feather Pudding Half teacupful of butter, two teacupfuls of sugar, three teacupfuls of flour, one teacupful of sweet milk, three eggs, two teaspoonfuls of yeast powder. Poor Man's Pudding Three eggs, one cupful of sugar, one of flour, one teaspoonful of soda and two of cream of tartar. Bake in thin pans. Sauce: One teacupful of sugar, a small lump of butter stirred well together with the sugar, and two tablespoonfuls of boiling water, nutmeg to taste. Boston Pudding Four eggs, two cupfuls of sugar, three of flour, two teaspoonfuls of cream of tartar and one of soda. Mix the soda in half a cupful of sweet or sour milk, sift the cream of tartar in the flour. Serve with old-fashioned "pap-sauce." One cupful of boiling water, stir in two tablespoonfuls of sifted flour. Let it cook about ten minutes, then add one-half cupful of butter and two cupfuls of sugar, and one cupful of wine; flavor. Cocoanut Pudding Six eggs, beaten separately ; add one pound of sugar to the yolks, a quarter of a pound of butter, one cupful of sweet milk, or cream, one grated cocoanut ; grate in two crackers to add firmness ; lastly add the whites of the eggs beaten to a stiff froth. Grease an earthen baking dish, pour in and bake. This may be eaten With a crust, but is better without. Sunderland Pudding Six eggs, three tablespoonfuls of sifted flour, one pint of sweet milk and a pinch of salt. Beat the yolks well; mix them smoothly with the flour, then add the milk ; lastly, whip the whites to a stiff froth, beat them in and bake immediately. Eat with liquid sauce, flavored with vanilla. Chocolate Pudding: Boil one quart of milk, add a tablespoonful of butter, one of sugar, and three ounces of grated chocolate. When cool, add the yolks of four eggs. Pour in a pudding dish lined with stale cake. Bake, cover with meringue, and brown. Angels' Pudding Two ounces of flour, two ounces of sugar, two of butter, a pint of cream and the whites of three eggs. Bake in patty-pans, and serve without sauce. Corn Starch Pudding Into one pint of boiling water stir three tablespoonfuls of corn starch dissolved in a little water. Add a pinch of salt, sugar to taste, and the whites of three eggs beaten to a stiff froth. Season with lemon. Serve with custard made of the yolks of the eggs. Date Pudding Soften and stone one pound of dates. Proceed as for prune pudding. Eat hot, with vanilla cream sauce, or rich cream and sugar.