Mix % pt. flour. 1 teaspoon of baking powder and 1 tablespoon of sugar. In another dish beat up l^ cup of milk and the yolks of 2 eggs. Pit 1 (|t. of cherries and dredge with 1 tablespoon of Dousman's Best Patent flour. Beat the whites of the eggs with i/. teaspoon of salt. ]\lelt 1 tables])Oon of butter✪ Cherry Pudding in youi- pudding dish.' Add the milk mixture to tlu' Hour, then the Imtter. and heat well. Stir in the cherries and last of all the whites of eggs. Pour the pudding into the l)asin, cover with buttered paper, and put on to steam at once, steaming for 1 hour. I'his pud- ding must be mixed rapidly and put at once in the steamer over fast boiling water and kept steaming or it will be heavy. If properly made it is delicious. Serve with any preferred hot sauce. ^Irs B. A. Tylep.. Cherry Pudding. One pint of flour, j a teaspoonfid of salt. 2 level teasjioonfids of l)aking powder, I a cup of sugar, ;', a cuj) of milk, or more, ]_ a cu[) of melted l)utter, the whites of three eggs, 1 cup of stoned cherries, 1 teaspoonful vanilla or lemon. Sift together the first four ingredients and mix with the milk and melted butter; add the whites of tlie eggs Ijeaten di'y. the extragt and a little nmre milk, if needed, to make a soft dough ; lastly, mix in the cherries. Steam in a buttered mould about three hours. Serve with Cherry Sauce for Above. One CLij) of sugar, 1 level taljlespoonful of cornstarch. 1 pint of cherry juice, 1 tablespoonful of butter, 1 teaspoonful lemon extract. Sift together the sugar and the cornstarch and stir into the boiling juice; let cook ten minutes, then add the butter, beaten to a cream, and the extract. Fruit Pudding. Make a batter of 1 egg, 1 tablespoon of butter (uudted*, 1 pt. of Dousman's Best Patent flour, 2 heaping teaspoons of baking powder, and add milk to make a thick batter, pinch salt. Add 1 cup of raspberries, 1 cup of raspberry juice, 1 cup of water. 1 cup of sugar, 1 tal)lespoon of cornstarc✪ Fruit Puddingh, moistened with the water. Steam 1 hour in bowl, or !/> hour if you use cups. Mrs. G. Miner. Plum Pudding. One pt. suet, li/o pts. Dousman's Best Patent flour, 1 })t. sugar, 1 pt. raisins, 1 pt. currants (scant), i/o pt. bread crumbs, 1/4 ^^^P blanched almonds, little citron and lemon peel, 5 eggs, 1 cup milk, 1 tablespoon molasses, 214 teaspoons baking powder, 1 teaspoon cinnamon. 1 teaspoon allspice, 1 teaspoon cloves, 1 teaspoon salt✪ Plum Pudding. Steam 31/2 hours. Miss Winter. Plum Pudding. One qt. Dousman's Best Patent flour. 1 11). suet (chop})ed tine), 2 lbs. raisins, 4 eggs, 1 grated nutmeg, 2 teaspoonfuls of salt, water enough to mix. Tie in bag, put into boiling water and l)oil steady for 4 hours. ^Irs. E. TIauris. Plum Pudding. Ponr a cupful of hot milk over n cu]d'nl of bread crund)s. WIumi the milk becomes cold add 3/^ of a cupful of sugar, a teaspoonful of salt, the yolks of 4 eggs, 1/4 lb. each of raisins and cui'rants, 14 cupful of chopped ahnond✪ Plum Puddings, 14 lb. of SUIMOKIOR COOK BOOK 101 8iiet aiul si)ici's to taste. Strain lor six hours. Srrvc with wliippcd ereaiu sweet- ened with maple sugar. Plain Plum Pudding. ✪ Plain Plum Pudding

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Mix % pt. flour. 1 teaspoon of baking powder and 1 tablespoon of sugar. In another dish beat up l^ cup of milk and the yolks of 2 eggs. Pit 1 (|t. of cherries and dredge with 1 tablespoon of Dousman's Best Patent flour. Beat the whites of the eggs with i/. teaspoon of salt. ]\lelt 1 tables])Oon of butter in youi- pudding dish.' Add the milk mixture to tlu' Hour, then the Imtter. and heat well. Stir in the cherries and last of all the whites of eggs. Pour the pudding into the l)asin, cover with buttered paper, and put on to steam at once, steaming for 1 hour. I'his pud- ding must be mixed rapidly and put at once in the steamer over fast boiling water and kept steaming or it will be heavy. If properly made it is delicious. Serve with any preferred hot sauce. ^Irs B. A. Tylep.. Cherry Pudding. One pint of flour, j a teaspoonfid of salt. 2 level teasjioonfids of l)aking powder, I a cup of sugar, ;', a cuj) of milk, or more, ]_ a cu[) of melted l)utter, the whites of three eggs, 1 cup of stoned cherries, 1 teaspoonful vanilla or lemon. Sift together the first four ingredients and mix with the milk and melted butter; add the whites of tlie eggs Ijeaten di'y. the extragt and a little nmre milk, if needed, to make a soft dough ; lastly, mix in the cherries. Steam in a buttered mould about three hours. Serve with Cherry Sauce for Above. One CLij) of sugar, 1 level taljlespoonful of cornstarch. 1 pint of cherry juice, 1 tablespoonful of butter, 1 teaspoonful lemon extract. Sift together the sugar and the cornstarch and stir into the boiling juice; let cook ten minutes, then add the butter, beaten to a cream, and the extract. Fruit Pudding. Make a batter of 1 egg, 1 tablespoon of butter (uudted*, 1 pt. of Dousman's Best Patent flour, 2 heaping teaspoons of baking powder, and add milk to make a thick batter, pinch salt. Add 1 cup of raspberries, 1 cup of raspberry juice, 1 cup of water. 1 cup of sugar, 1 tal)lespoon of cornstarch, moistened with the water. Steam 1 hour in bowl, or !/> hour if you use cups. Mrs. G. Miner. Plum Pudding. One pt. suet, li/o pts. Dousman's Best Patent flour, 1 })t. sugar, 1 pt. raisins, 1 pt. currants (scant), i/o pt. bread crumbs, 1/4 ^^^P blanched almonds, little citron and lemon peel, 5 eggs, 1 cup milk, 1 tablespoon molasses, 214 teaspoons baking powder, 1 teaspoon cinnamon. 1 teaspoon allspice, 1 teaspoon cloves, 1 teaspoon salt. Steam 31/2 hours. Miss Winter. Plum Pudding. One qt. Dousman's Best Patent flour. 1 11). suet (chop})ed tine), 2 lbs. raisins, 4 eggs, 1 grated nutmeg, 2 teaspoonfuls of salt, water enough to mix. Tie in bag, put into boiling water and l)oil steady for 4 hours. ^Irs. E. TIauris. Plum Pudding. Ponr a cupful of hot milk over n cu]d'nl of bread crund)s. WIumi the milk becomes cold add 3/^ of a cupful of sugar, a teaspoonful of salt, the yolks of 4 eggs, 1/4 lb. each of raisins and cui'rants, 14 cupful of chopped ahnonds, 14 lb. of SUIMOKIOR COOK BOOK 101 8iiet aiul si)ici's to taste. Strain lor six hours. Srrvc with wliippcd ereaiu sweet- ened with maple sugar. Plain Plum Pudding.

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