The new Kentucky home cook book

Take one pound of raisins cut and stoned, one pound of currants washed, one pound of sugar, one pound of apples chopped, half a pound of beef-suet minced, half a pound of butter, half a pound of stale bread grated, half a pound of flour, eight eggs (whites and yelks beaten separately), half a pint of whisky, half a pint of wine, one pint of sweet milk, two nutmegs grated, one table-spoonful of cinnamon, and one table-spoonful of mace ; cream the butter and sugar together, and add a pinch of salt; add half the milk to the whites of the eggs, and stir in the flour and bread; now add the butter and sugar and the yelks; then put in the suet and fruit, then the spices, wine, and whisky, then the rest of the milk; if it is not stiff enough, add flour. Boil or steam four hours. Mrs. E. L. Jacksox. PLUM PUDDING. Take two pints of flour, one coffee-cupful of suet chopped fine and rubbed with the flour, one pint of sour cream or buttermilk, one coffee-cupful of molasses, one tea-spoonful The New Kentucky Home Cook Book. of soda, one coffee-cupful of raisins, one coffee-cupful of currants, and one coffee-cupful of citron. Beat well, put all into a mold or bag (floured), and boil three hours. Mrs. A. A. Wadsworth. PLUM PUDDING. Take one egg, one pint of sweet milk, one tea-spoonful of salt, flour enough to make a stiff batter, half a pound of beef-suet chopped fine, one pound of raisins seeded, and one tea-spoonful of baking-powder stirred into the flour. Tie up tightly in a floured cloth, and boil three hours. Mrs. J. F. Perrie. FRUIT PUDDING. Take three eggs, one coffee-cupful of fruit, one cupful of butter, one cupful of sugar, as much flour as will make a very thick batter, one tea-spoonful of soda, and one cupful of sour cream. Boil in a mold or floured bag, leaving room to rise ; drop it into boiling water, and boil from one and a half to two hours. Serve with sauce. Measure all with the same cup. PLAIN FRUIT PUDDING. Take three coffee-cupfuls of flour, one coffee-cupful of cut raisins, quarter of a pound of citron, one coffee-cupful of sweet milk, one coffee-cupful of beef-suet chopped very fine, one coffee-cupful of molasses, one level tea-spoonful of soda, two level tea-spoonfuls of cream of tartar, one heaping tablespoonful of cinnamon, and half a nutmeg grated. Stir the cream of tartar, cinnamon, and nutmeg in the flour; put the soda in the milk ; mix all well together ; put it into a greased mold, and steam two hours. Serve hot. (See sauce for Plain Fruit Pudding.) Mrs. J. F. Kobinson. CURRANT PUDDING. Take one coffee-cupful of sweet milk, one coffee-cupful of molasses, one pint of currants or raisins, one pint and a half 238 The New Kentucky Home Cook Book. of flour, one even tea-spoonful of soda, two tea-spoonfuls of cream of tartar, two tea-spoonfuls of allspice, half a teaspoon-ful of cloves, and one tea-spoonful of cinnamon. Bake or boil three-quarters of an hour. Serve with butter or wine sauce. STEAM PUDDING. Take one pint of molasses, one pint of buttermilk, two pints of flour, one coffee-cupful of chopped raisins, one coffee-cupful of suet, one tea-spoonful of cinnamon, one teaspoonful of cloves, one tea-spoonful of allspice, and one heaping tea-spoonful of soda sifted in flour. Steam three hours in a cake-pan. Serve with sauce. Mrs. Lizzie Jackson. BATTER PUDDING.