The Swedish, French, American cook book

How to Make It. Stir butter to a cream; add sugar and yolks, beat well; add milk, brandy, flour, baking powder, bread crumbs, lemon juice and rind, then cocoanut. Beat the whites of the eggs and add to the mixture. Fill a melon mould that has been buttered and sprinkled with flour, cover, put on a mould of some kind, cook in hot water from two to two and a half hours (take care not to let the water stop boiling while cooking). . Turn out, cover with meringue, sprinkle with cocoanut and decorate with maraschino cherries. Serve with foam sauce or any wine sauce. Ginger-and-Molasses Pudding, a la Sultana Pouding a la Melasse et au Gingembre, a la Sultane Half pound sultana raisins, four tablespoons flour, half pound bread crumbs, half cup milk, half pound beef suet, two tablespoons sugar, one ounce ground ginger, one cup molasses, one teaspoon baking soda, one teaspoon cream of tartar, one egg, two table¬ spoons brandy, juice of a half lemon. How to Make It. Put the chopped beef suet in a bowl, add the bread crumbs, mix well; then add the flour, ginger, brandy, lemon juice, molasses, milk, and egg. Dissolve the baking soda and cream of tartar in two tablespoons lukewarm water, add and mix well, add the sultana raisins that have been washed. Fill in a well-buttered and floured mould, put the cover on that has been buttered and sprinkled with flour. Stand in a pot containing hot water to the height of half the mould, put a ring (or mould of any kind) underneath, so that the pudding mould will not rest against the bottom of the pan, as that would prevent the pudding from becoming as light as it should be. Boil for about two hours — take care not to let the water stop boiling during the time. When ready, turn out on a warm platter on a paper doily. Serve with any kind of a wine sauce as foam, hard, custard, etc. Dessert for luncheon or dinner. Southern Cornmeal Pudding a la New York Pouding a la Farine de Ma'is du Midi, a la New York One cup molasses, one cup chopped beef suet, one and a half cups milk, two cups cornmeal, half cup rye flour, half cup wheat flour, half cup brown sugar, two eggs, a little pinch salt, half teaspoon nutmeg, two tablespoons brandy, juice of a half lemon and a trifle of the rind, one and a half teaspoons Royal baking powder. Mix cornmeal, beef suet, flour, baking powder, salt, and nutmeg together; stir the sugar and yolks to a souffle, beat the whites to a stiff froth, add the molasses and milk with the flour and cornmeal that have been mixed, then add the yolks and sugar, last add the whites of the eggs. Boil for three hours. Serve with any kind of sweet sauce as foam or wine sauce. Steamed Indian Pudding Pouding Indien, c uit a la vapeur Two and a half cups yellow cornmeal (sifted), one cup flour, half pound beef suet (chopped), one cup molasses, one and a half cups stoned raisins cut in halves, a pinch of salt, two tablespoons brandy, juice of half lemon, one teaspoon ginger, two eggs, one teaspoon baking soda, and one teaspoon cream of tartar.