The New century cook book

Danish Pudding. One pint cream, one pint milk, eight eggs beaten well, onehalf cup sugar; add vanilla. Boil the above until it thickens as for custard. Into this stir two cups of brown sugar which has been scorched. Put in baking dish and bake in water thirty minutes. Mrs. Donaldson. Pudding. One cup New Orleans molasses; stir into it a heaping teaspoon of soda, dissolved in a little water; beat until yellow; New Century Cook Book. then stir into that one cup sweet milk, one and one-half cups seeded raisins, one-half cup currants, one cup chopped suet, one-half teaspoon salt, a little preserved orange peel, about four cups of flour; steam three hours. Mrs. Prentiss Warner Drew. Molasses Pudding. Three cups flour, one cup molasses, one cup melted butter, one cup hot water, one teaspoon soda, one cup chopped raisins; steam three hours. Sauce. — Beat together a cup of butter, a tablespoon flour and butter size of an egg. Add one cup of hot water and boil three minutes. Mrs. Henry Nickerson. Indian Pudding. One quart sweet milk, one tablespoon butter, four eggs well beaten, one cup meal, one-half pound raisins (can omit), three-fourths cup sugar; scald the milk and stir in the meal while boiling; let it stand until only blood heat; then stir all well together and bake about one and a half hours in slow oven. Eat with sweetened cream or sauce made as follows: One cup butter, two cups sugar; beat to a cream and add one well beaten egg and thin with boiling water. Mrs. Watson. Puff Pudding. Four eggs beaten separately. one pint milk, five tablespoons flour, two teaspoons baking powder, a pinch of salt. Steam one hour and half. Sauce. — Cream, butter and sugar and stir in crushed strawberries or other fruit. Mrs. B. E. Arntzen. Spiced Pudding. Beat together thoroughly one-half cup butter, two-thirds cup molasses, one-half teaspoon soda, stirred into molasses; one cup butter, not too full, two teaspoons baking powder, a pinch of salt, cinnamon and nutmeg to taste; steam three hours. Sauce for pudding — Two whole eggs, one cup sugar beaten to foam; flavor with vanilla. Mrs. W. T. Potts. Baked Corn Pudding. Six ears corn — boiled, one cup milk, one tablespoon butter, one egg, one teaspoon sugar, salt and pepper to taste; first run New Century Cook Book. knife through rows of corn, then cut off from cob. Have ready a buttered pudding dish, put in layer of corn and sprinkle with salt and pepper; continue doing this until all is used. Then beat the egg, add to it the milk and sugar and pour over corn. Put bits of butter on top and bake until light brown. Serve as a vegetable; very nice. Mrs. H. Jillson. Christmas Pudding. One cup molasses, one-half cup brown sugar, one cup sour milk, one cup suet, two and one-half cups flour, one teaspoon soda, one-half teaspoon cinnamon, nutmeg, cloves, allspice and salt, one cup raisins, one-half cup currants, citron, the rind and juice of one lemon. Sift soda and salt into flour; add suet. Stir spice and lemon in molasses, then the milk; add the dry mixture, then the fruit. Put in buttered pan and steam two hours. If you want to keep it, put in baking powder can and cover them and steam two hours. Mrs. A. H. Reeves. Mountain Dew Pudding.