The Portland Woman's Exchange Cook Book

1 tablespoon of butter. Yi cup cream or rich milk. 1 cup flour. 1 teaspoon baking powder. * This will make two layers, but bake one on top of the other. Spread with fruit between layer and on top. Mrs, E. /. DeHart. Sponge Pudding No. 1. 1 pint milk. 2 ounces butter. 2 ounces flour. 2 ounces sugar. 1 teaspoon vanilla. 3 eggs. Put the milk in a 2-quart basin that will fit in the top of a saucepan one-third full of boiling water. Rub the flour, butter and sugar well together and stir into the milk gradually. Cook until a thick batter. Remove and when cool add the yolks, well beaten; then the whites, beaten stiff, should be added gently. Put in a pudding dish. Place in a pan of water and bake % of an hour. To be eaten hot with wine sauce. Mrs. F, B, Pratt, Sponge Pudding No. 2. !4 cup sugar. j/2 cup butter. Yi cup flour. Yolks of 5 eggs. Whites of 5 eggs. 1 pint milk, boiled. Mix sugar and flour, wet with a little cold milk, stir into boiling milk. When thick and smooth add butter well creamed and when thoroughly mixed stir in beaten yolks, then add beaten whites. Bake in cups or shallow dish in hot oven in a pan of hot water. Serve with creamy sauce. Margaret Eastman. Steamed Pudding. J/2 cup sugar. 2 tablespoons molasses. Yi cup buttermilk, or sour milk. 1 teaspoon soda. 1 cup graham meal. 1 egg. 1 teaspoon ginger. 1 teaspoon cinnamon. Yi teaspoon allspice. Yi teaspoon salt. Yi cup floured raisins. Beat yolk with sugar and molasses, add milk and graham flour to which have been added spices and soda. Add raisins, and steam in buttered molds 3 hours. Serve with yellow sauce. Mrs. W. E. St. John, Sutherlin, Ore. Strawberry Sponge. Break 2 eggs in a glass and fill up the glass with cream. Add 1 cup sugar and beat all thoroughly in a bowl. Add V/i cups of flour, 2 level teaspoons baking powder, salt. Bake in ring mold and fill center with berries crushed with sugar. Mrs. Harrison Corbett. Suet Pudding. 3 tablespoons raisins. 3 tablespoons currants. 3 tablespoons sugar. 3 tablespoons bread crumbs. 3 tablespoons flour. 3 tablespoons boiled rice. 4 tablespoons suet. Yz teaspoon soda. 1 teaspoon mixed spices, cloves, allspice and cinnamon. Little salt. Mix with a very little milk. Steam 2 hours. Mrs. David Loring. Tapioca Caramel. 1 small cup tapioca soaked in 1 quart water. 3 cups brown sugar. 1 teaspoon vanilla. Rind of a lemon. Bake until perfectly transparent. Serve cold, with cream. M. L. P. Washington Pie. - 1 cup milk. Vi cup butter. 3J/2 cups flour. 1 egg. XYi cup sugar. 3 scant teaspoons baking powder. Cream butter and sugar, breaking in egg. Then add other materials. Make in 4 layer cake tins in a moderate oven. Put together with apple sauce (flavored with nutmeg or lemon). If necessary can be prepared after dinner is served. Mrs. S. M. Mears. Woodford Pudding. Yolks of 3 eggs. 1 cup sugar. J/2 cup melted butter. 1 cup flour. I cup raspberry jam. 1 teaspoon cinnamon. 1 teaspoon soda. 3 tablespoons sour milk. Whites of 3 eggs beaten stiff. Bake in a tin. Mrs. J. G. Gauld. Phones Home A h2m Main 1^8-2 Townsend & Van Schoonhoven WHOLESALE AND RETAIL GROCERIES Special attention to Hotels, Restaurants Camps, Shipping Orders 144 Front Street Portland, Oregon "tMt Your Service" PORTLAND CAS & COKE CO. Hirsch-Weis Mfg. Co. "WILLAMETTE TENT & AWNING CO. If it's made of Canvas, we make it L. Mayer & Co. lURE FOOD ;URVEYORS 1*8 Third St., Portland, Ore. Phones: Home A 4458 Pacific Main 2839 FINE LAUNDRY AND SEWING East Twentieth and Irving: E 2019 B 3531 Pudding Sauces Brandy Sauce. 3 eggs. 1 gill cream or milk. 1 wineglass brandy. 1 dessertspoon castor sugar.