The New century cook book

One pint milk, four eggs, eight tablespoonfuls of flour, a pinch of salt and butter the size of a walnut. Beat eggs sepa-- rately and to the yolks add part of the milk and then the flour gradually, stirring well; flour should be well sifted — the spoon should be just rounded full; add salt and rest of milk, then whites of eggs. Rub the butter around flat pan or pudding dish and pour in the mixture. Bake twenty to thirty minutes in not too hot oven, and serve immediately with following sauce. Send pudding to table in the pan or serve it from the kitchen. Sauce. — Put two heaping tablespoonfuls sugar in tin cup with one heaping teaspoonful flour and one-eighth grated nutmeg; stir well; add butter the size of an egg, a pinch of salt and enough boiling water to almost fill the pint cup. Let boil up once good, then set back on the stove until wanted and stir in teaspoonful vanilla. Mrs. Geo. M. Dugan. Troy Pudding. One cup beef suet, chopped fine, one cup molasses, one cup sweet milk, one cup raisins, two and one-half cups flour, one teaspoon soda, and spice to suit the taste. Steam three hours. Eat with hard sauce made of butter and sugar creamed together and left to harden until it can be sliced. Sarah E. Roberts. Whole Wheat Pudding. Mix two cups of whole-wheat flour, half a teaspoonful of soda, and half a teaspoonful of salt, add one cup of milk, half a cup of molasses, and one cup of stoned and chopped raisins or one cup of ripe berries, steam two and a half hours, and serve with cream or any plain pudding sauce, one cup of dates, figs, stewed prunes, or chopped apples makes a pleasing variety; this pudding is wholesome for children or invalids when served with cream and rich enough to suit any one when served with creamy or foamy sauce. New Century Cook Book. Yorkshire Pudding. Beat three eggs very light, add one scant teaspoonful of salt and one pint of milk, pour half a cup of this mixture on twothirds of a cup of liour. and stir to a smooth paste, add the remainder of the mixture and beat well, bake in hot gem pans forty-five minutes, baste with the drippings from roast beef, serve as a garnish for roast beef. Pudding — John"s Delight. Two cups stale bread crumbs, one cup raisins, seeded and chopped, one cup milk, one-half cup molasses, one scant teaspoonful cinnamon and nutmeg, one teaspoonful chopped suet and one egg, one even teaspoonful soda, mix bread crumbs, suet, raisins and spices, then add milk, molasses and egg (well beaten), last the soda; put in well buttered pudding mold and drop in boiling water and cook two hours, or slightly butter a cloth, then sprinkle with flour, lay in a pan and pour in the mixture and tie loosely and lay in steamer and cook two hours. This is fine if only one-half the raisins are used {or none and a cupful of huckleberries, cherries or chopped apples are substituted; serve with a sweet sauce or dry sugar and butter sauce. Mrs. R. W. Dugan. Delmonico Pudding.