1 cup bread crumbs. Yi cup butter (melted). Yi cup sugar. 1 cup marmalade. 3 eggs beaten together. Mix bread crumbs with butter, then sugar and marmalade, eggs last; put in mold and steam 3 hours. Serve with cream. Mrs. A. F. Biles. Marshmallow Pudding. Y2 lb. marshmallows. !4 cup candied cherries. Cut both in small pieces. Soak for 2 or 3 hours in Ma- deira or cream, according to taste. Whip stiff 1 pint of cream, adding sugar to taste (about 2 tablespoons) and vanilla flavoring✪ Marshmallow Pudding; then add marshmallows and cherries; mix well. Put in mould and freeze for 3 hours. Mrs. F. C. Malpas. Nut Pudding. Beat whites and yolks 6 eggs separately; add to very stiff whites 3 cups finely chopped nuts; cream yolks and V/z cups 164 PORTLAND WOMAN'S EXCHANGE COOK BOOK sugar; mix all together and add 1 teaspoon vanilla. Then add 1 tablespoon flour (put same flour when using half recipe) with 1 teaspoon baking powder✪ Nut Pudding. Bake in layers and serve with whipped cream. Mrs, Roger B. Sinnott, Baked Orange Pudding No. 1. 2 large oranges. 8 ounces of powdered sugar. 1 stale small sponge cake. 8 ounces of butter. 1 gill of mixed wine and brandy. 6 eggs✪ Baked Orange Pudding No. 1. Grate the rind and squeeze the juice of the oranges, re- moving the pips. Rub the butter and sugar to a cream; add the wine. Beat the whites and yolks of the eggs together very light; add them gradually to the mixture. Have ready a buttered pudding dish edged with flaky pie crust or good plain paste (see recipes), neatly notched. The cake may be rolled and added to the mixture, but it will make it a little less rich. Fill the pudding dish with the mixture and bake in a moderately quick oven for 30 minutes. When cool, sift powdered sugar over the top and serve. Miss Von Destinon, Baked Lemon Pudding No. 1. Proceed exactly as above, using lemons instead of oranges. Delicious. Miss Von Destinon, Baked Orange Pudding No. 2. 8 ounces of sugar. 2 oranges. 4 ounces of butter. 6 eggs✪ Baked Orange Pudding No. 2. Grate the rind of the oranges and squeeze the juice. Cream together butter and sugar; beat in the yolks of eggs one at a time; then add the orange rind and juice. Beat the whites to a stiff froth. Have ready a deep pie dish lined with PUDDINGS 165 flaky pie crust or good plain paste (see recipes). Beat the whites into the batter with a few long, slow strokes. Put the mixture into the pie dish and bake in a moderately quick oven for 20 to 25 minutes. Miss Von Destinon, Orange Pudding. V/i cups powdered sugar. Juice of 2 oranges and 1 lemon. J/2 box gelatine. Dissolve gelatine in 2-3 cup water; melt over teakettle; 5 eggs. Beat yolks, sugar and orange juice to a very light froth, add gelatine and the whites of the eggs beaten stiff; stir lightly and mould. Mrs. R. W, Wilbur. Pineapple Fritters. 1 small pineapple. 1 small glass brandy. 2 ounces flour. Soak the pineapple in the brandy and sugar for 4 hours. Make batter of J/^ lb. flour, I/2 ounce butter, 14 saltspoon salt, 2 eggs and a little cream✪ Pineapple Fritters. Dip in the pineapple cut in pieces, and fry them in boiling lard 5 to 8 minutes. Sift sugar over them and serve. Mrs. E. T. C. Stevens. Pineapple Pudding. 1 can shredded pineapple. 1 small cup sugar. 1 very large cup bread crumbs. 3 eggs. 4 tablespoons melted butter✪ Pineapple Pudding. Beat eggs, add sugar and beat together; add pineapple and crumbs and butter. Bake in slow oven. Serve cold with whipped cream. Mrs. M. S. Steele. 166 PORTLAND WOMAN'S EXCHANGE COOK BOOK Pineapple Pudding. One cup sugar, Yi cup butter. Mix butter and sugar to a cream, add yolks of 6 eggs, 1 cup bread crumbs, 1 can pine- apple chopped fine, and the liquor. Bake until set; then put whites of eggs, beaten stiff with a little sugar, over top, and brown. Serve either hot or cold. Mrs. S. T. Hamilton. Plum Pudding. Yi lb. suet, floured and chopped fine. 1/2 lb. citron. j/g lb. candied orange peel, chopped fine. ✪ Plum Pudding

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1 cup bread crumbs. Yi cup butter (melted). Yi cup sugar. 1 cup marmalade. 3 eggs beaten together. Mix bread crumbs with butter, then sugar and marmalade, eggs last; put in mold and steam 3 hours. Serve with cream. Mrs. A. F. Biles. Marshmallow Pudding. Y2 lb. marshmallows. !4 cup candied cherries. Cut both in small pieces. Soak for 2 or 3 hours in Ma- deira or cream, according to taste. Whip stiff 1 pint of cream, adding sugar to taste (about 2 tablespoons) and vanilla flavoring; then add marshmallows and cherries; mix well. Put in mould and freeze for 3 hours. Mrs. F. C. Malpas. Nut Pudding. Beat whites and yolks 6 eggs separately; add to very stiff whites 3 cups finely chopped nuts; cream yolks and V/z cups 164 PORTLAND WOMAN'S EXCHANGE COOK BOOK sugar; mix all together and add 1 teaspoon vanilla. Then add 1 tablespoon flour (put same flour when using half recipe) with 1 teaspoon baking powder. Bake in layers and serve with whipped cream. Mrs, Roger B. Sinnott, Baked Orange Pudding No. 1. 2 large oranges. 8 ounces of powdered sugar. 1 stale small sponge cake. 8 ounces of butter. 1 gill of mixed wine and brandy. 6 eggs. Grate the rind and squeeze the juice of the oranges, re- moving the pips. Rub the butter and sugar to a cream; add the wine. Beat the whites and yolks of the eggs together very light; add them gradually to the mixture. Have ready a buttered pudding dish edged with flaky pie crust or good plain paste (see recipes), neatly notched. The cake may be rolled and added to the mixture, but it will make it a little less rich. Fill the pudding dish with the mixture and bake in a moderately quick oven for 30 minutes. When cool, sift powdered sugar over the top and serve. Miss Von Destinon, Baked Lemon Pudding No. 1. Proceed exactly as above, using lemons instead of oranges. Delicious. Miss Von Destinon, Baked Orange Pudding No. 2. 8 ounces of sugar. 2 oranges. 4 ounces of butter. 6 eggs. Grate the rind of the oranges and squeeze the juice. Cream together butter and sugar; beat in the yolks of eggs one at a time; then add the orange rind and juice. Beat the whites to a stiff froth. Have ready a deep pie dish lined with PUDDINGS 165 flaky pie crust or good plain paste (see recipes). Beat the whites into the batter with a few long, slow strokes. Put the mixture into the pie dish and bake in a moderately quick oven for 20 to 25 minutes. Miss Von Destinon, Orange Pudding. V/i cups powdered sugar. Juice of 2 oranges and 1 lemon. J/2 box gelatine. Dissolve gelatine in 2-3 cup water; melt over teakettle; 5 eggs. Beat yolks, sugar and orange juice to a very light froth, add gelatine and the whites of the eggs beaten stiff; stir lightly and mould. Mrs. R. W, Wilbur. Pineapple Fritters. 1 small pineapple. 1 small glass brandy. 2 ounces flour. Soak the pineapple in the brandy and sugar for 4 hours. Make batter of J/^ lb. flour, I/2 ounce butter, 14 saltspoon salt, 2 eggs and a little cream. Dip in the pineapple cut in pieces, and fry them in boiling lard 5 to 8 minutes. Sift sugar over them and serve. Mrs. E. T. C. Stevens. Pineapple Pudding. 1 can shredded pineapple. 1 small cup sugar. 1 very large cup bread crumbs. 3 eggs. 4 tablespoons melted butter. Beat eggs, add sugar and beat together; add pineapple and crumbs and butter. Bake in slow oven. Serve cold with whipped cream. Mrs. M. S. Steele. 166 PORTLAND WOMAN'S EXCHANGE COOK BOOK Pineapple Pudding. One cup sugar, Yi cup butter. Mix butter and sugar to a cream, add yolks of 6 eggs, 1 cup bread crumbs, 1 can pine- apple chopped fine, and the liquor. Bake until set; then put whites of eggs, beaten stiff with a little sugar, over top, and brown. Serve either hot or cold. Mrs. S. T. Hamilton. Plum Pudding. Yi lb. suet, floured and chopped fine. 1/2 lb. citron. j/g lb. candied orange peel, chopped fine.

The Portland Woman's Exchange Cook Book