The New century cook book

One quart of milk, four tablespoonfuls of our corn starch, wet with a little water, three eggs, whites and yolks beaten separately, one cup of sugar, a little salt, flavor with lemon extract, heat the milk to boiling; stir in the corn starch and salt and boil together five minutes, then add the yolks, beaten light, with New Century Cook Book. the sugar; boil two minutes longer, stirring all the while; remove the mixture from the fire, and beat in the whipped whites while it is boiling hot. Pour into a mould wet with cold water, and set in a cold place. Eat with sugar and cream. Apple Cobbler. Fill small dripping pan with quartered apples, season, cover with pie crust, serve with whipped cream. Mrs. A. W. Harlaxd. Tapioca Pudding with Apples. Soak one and one-half cups pearl tapioca in cold water with one-half teaspoon salt, soak several hours, slice three large apples in thick slices, greenings are best. Put in a buttered baking dish, first a layer of apples, then tapioca, three layers of each. Cover dish closely and cook slowly in oven or back of range till apples are thoroughly cooked. Serve hot with hard •sauce, flavored with vanilla. Mrs. J. L. Whitlock. Cream Tapioca Pudding. Soak three tablespoonfuls of tapioca in water; pour off the water and add to the tapioca one quart boiling milk, boil ten minutes. Beat the yolks of four eggs with a cup of sugar, add three tablepoonfuls of prepared cocoanut, boil five minutes longer and pour into a pudding dish. Beat the whites of the eggs to a stiff froth with three tablespoons of powdered sugar. Put this over the pudding, sprinkle with cocoanut and let it brown. Mrs. L. C. Pitzer. Graham Pudding. One cup of molasses, one cup of sour cream, one tablespoon of butter, two cups chopped and seeded raisins, two teaspoons cinnamon, one-half of grated nutmeg, one teaspoon of salt, two cups graham flour, and last a teaspoon of soda moistened with a little milk. Steam two and one-half hours. Sauce for this puddixg. — Wet one tablespoon of flour and stir it in one and a half cups of hot water. Add a small cup sugar and little salt. Boil. Take from fire and when a little cool, stir in the beaten yolk of one egg; then fold in the white of an egg, well beaten. Flavor to taste. S. M. Slocum. New Century Cook Book. Graham Pudding. Two eggs, one cup sweet milk, three-fourths cup molasses, one cup graham flour, one cup chopped raisins, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one-half teaspoon cloves, pinch of salt, two flat teaspoons soda. If steamed in cups one hour will be sufficient. Two tablespoonfuls to a cup. It may look thin, but is all right. Sauce for Same. — One cup sugar, one-half cut butter, one egg well beaten, one grated lemon and juice. E. B. Shepard. Graham Pudding. One and one-half cups of graham flour, one-half cup of molasses, one-fourth cup of butter, one-half cup of sweet milk, one teaspoon of soda, one-half cup of raisins chopped fine, onehalf cup of currants, one egg, salt and spice to taste. A little cinnamon, cloves and nutmeg is good. Steam two hours in double boiler. Sauce. — One cup of sugar, one-third cup of butter creamed, one egg well beaten, one-half cup of boiling water. Flavor with vanilla or to taste. Mrs. L. Munger Jones. Graham Pudding.