The New century cook book

One cup of Orleans molasses, one-half cup butter, one cup milk, either sweet or sour, one teaspoon each of cinnamon, cloves and allspice, one teaspoon soda, two cups raisins, and flour enough to make stiff as pound cake, about two cups will generally prove sufficient. Steam two hours and use following sauce. One cup sugar, one-half cup butter, one teaspoon cornstarch, and yolks of three eggs, beat all together to a cream, add one pint of boiling water, flavor with either lemon or vanilla. Sauce must not boil. Carrie Anderson. Cocoanut Pudding, One cup dessicated cocoanut, one cup flaked rice, one-half cup sugar, one egg, pinch of salt, one scant quart milk; put into a baking dish and bake a light brown. Mrs. Wilcox. Salem Pudding. One cup suet chopped fine, one cup molasses, a little salt, one cup sweet milk, two teaspoons baking powder, three and one-half cups flour. Steam three hours. Mrs. Ruth McElwain. Apple Pudding. Slice three good-sized apples in a pudding dish, add a little sugar, water and spice. Make a batter of one cup of milk, sweet or sour; two teaspoons of baking powder, if sweet; if sour milk is used, one teaspoonful of soda, one and one-half cups of sifted flour, one large tablespoonful of melted butter. Mix all together and pour over the apples and bake. Serve with sauce. Mrs. J. J. Wagoner. Dutch Apple Cake. One pint of flour, one teaspoon of salt, one and one-half teaspoons of baking powder, one-fourth cup of butter, one egg, one scant cup of milk, four apples, two tablespoons of sugar. Mix dry ingredients in order given, rub in the butter, beat the egg, mix with milk. Spread the dough one-half inch thick in a shallow pan, pare and core the apples and cut in eighths, New Century Cook Book. lay in parallel rows on top of dough. Sprinkle with sugar and bake twenty minutes. Serve with whipped cream and sugar. Ada B. Porter. Creme Caramel. Put one pint of milk on to boil in a double boiler. Dissolve one cup of brown sugar in a skillet, stirring all the time; when it is a liquid, add to the hot milk and stir until dissolved; take from the fire and add the yolks of four eggs and three dessert spoons of corn starch dissolved in one cup of cold milk. Return to the fire and cook until it thickens. After taking from the fire add two teaspoons of vanilla. Beat well and put in molds. Serve with whipped cream. Ada B. Porter. Baked Prunes. One pound fine prunes, boil until tender, then strain and stone, chop one cup nut kernels fine, stir in with prunes, add whites of three eggs beaten very stiff and one cup of sugar, place in baking dish and bake in slow oven one hour. Mrs. J. M. Melville. Date Pudding. Six ounces suet, six ounces bread crumbs, six ounces sugar, three eggs beaten separately, two teaspoonfuls cinnamon, onehalf or three-quarter pound stoned dates. Beat the sugar and eggs together, stir in the other ingredients and steam two hours. Sauce. — Beat into the yolks of three eggs, enough pulverized sugar to thicken, then stir in the whites of the eggs beaten to a stiff froth. Mrs. D. Sauer. Old Fashioned Rice Pudding. Two quarts milk, four tablespoons rice, pinch of salt, one cup sugar, bake three hours in slow oven or until rice is tender. Mrs. Wilbur. Corn-Starch Blanc-Mange.