The New century cook book

One quart of milk, three tablespoons of cornstarch. Let the milk come to a boil, mix the starch with a little cold milk, then add to the milk; then take the yolks of five eggs, beat with six tablespoons of sugar, flavor, and then add to the other. Cook until done, then pour into an earthen dish; then beat the whites with three tablespoons of sugar, put on the top of the pudding and bake a light brown. Oakland Church. Corn Pudding. One dozen ears of corn grated, two cups of milk, a tablespoonful of sugar, one teaspoonful of pepper, salt to taste, two tablespoonfuls of melted butter, three eggs beaten separately, two teaspoonfuls of flour. If baked in a granite pan. bake from twenty to thirty minutes. Harriet J. Hagans. Indian Pudding (Very nice). Seven heaping tablespoons cornmeal, pour on this one quart boiling milk; one cup New Orleans molasses, two tablespoonfuls New Century Cook Book. melted butter, two teaspoonfuls ginger, one-half teaspoonful salt; add just before setting into the oven one cup of cold water and bake from one hour to one and one-half hours. Strawberry Pudding Sauce. Cream one cup of sugar and one tablespoon of butter and one cup of crushed strawberries. Then add the well beaten whites of two eggs just before serving. Mrs. Charles Howe. Queen Pudding (Fine). Soak one pint of bread crumbs in one quart of milk, add one cup of sugar, yolks of four eggs well beaten, the grated rind of one lemon, butter size of an egg; when baked spread a layer of jelly on top and cover with the whites of the eggs beaten to a stiff froth, to which add one cup powdered sugar and juice of one lemon. Bake until frosting is nicely browned and eat when cold. Delicate Rice Pudding. Wash four tablespoonfuls of rice and cook in a quart of milk until very soft, take from the fire, add one heaping tablespoonful of butter, one-half cup sugar and one-half teaspoonful salt; when cool add the beaten yolks of four eggs and the grated rind of a lemon, cook until firm, beat the whites to a stiff froth, sweeten to taste with powdered sugar and flavor with lemon juice; pile lightly on pudding and brown slightly. Gertrude Webster. Frozen Pudding. Heat one pint milk. When boiling add the following mixture: One and one-half cups sugar, two eggs, two tablespoons flour, well mixed, stir into the milk, cook like custard. When cold add one quart cream, one-half pound candied fruit (two apricots and the rest cherries), chopped fine. When the above is partly frozen, add the fruit and freeze. Miss A. Poole. Steamed Pudding. One-quarter pound (or eighteen) almond macaroons, soaked in one pint milk, four eggs beaten separately, one cup sugar, the rind of one orange, the juice of two; steam one hour. Serve with cold sauce. Lemons are equally as good. Mrs. H. N. Mudge. New Century Cook Book. Bread Pudding. One-half pound scraps of bread, one tablespoonful chopped suet or dripping, one handful currants or raisins, one tablespoonful of sugar, one-half teaspoonful of ground ginger, one teacupful of milk, one egg. Ricena Pudding. One quart of milk, six tablespoonfuls of Hoffman's ricena, four tablespoonfuls of sugar, three eggs, save the whites for the top, a little salt. Boil this in double boiler five minutes, then stir in two teaspoons of vanilla. Let cool; then beat the whites and serve pudding, cream and fruit.