Temperance cook book

Five pints of sweet milk, half a pint of sago, four eggs, one nutmeg, one teaspoonful of salt, one grated lemon, one pound of seeded raisins. Rinse the sago in cold water, add to it one quart of milk, and boil till it thickens like starch, then take from the fire and mix with it the rest of the ingredients, beating the eggs well. Bake three-fourths of an hour. Add one teacupful of sugar. CRACKER PLUM PUDDING — Excellent. Take four Boston soda crackers, two and a half pints of milk, six eggs. Make a very sweet custard, and put into it a teaspoonful of salt. Split the crackers, and butter them very thick. Put a layer of raisins on the bottom of a large pudding-dish, and then a layer of crackers, and pour on a little of the custard when warm, and after soaking a little, put on a thick layer of raisins, pressing them into the crackers with a knife. Then put on another layer of crackers, custard, and fruit, and proceed thus till you have four layers. Then pour over the whole enough custard to rise even with the crackers*. It is best made over night, so that the crackers may soak. Bake from an hour and a half to two hours. During the first half hour, pour on, at three different times, a little of the custard thinned with milk, to prevent the top from being hard and dry. If it browns fast, cover with paper. ORANGE HOLEY POLEY. Make a light biscuit dough, as for apple dumplings or valise pudding, roll in an oblong sheet, lay sweet oranges, peeled, sliced and seeded, thickly all over it; sprinkle with white sugar, and roll up closely, folding down the end to secure the syrup. Steam one hour. Serve with lemon sauce. Any other fresh fruit, berries or preserves may be used in the same way. It is delicious made with fresh peaches. CHERRY PUDDING. Line a deep pudding-dish with crust, made as for biscuit; stone some cherries and fill the dish full; pour on half a pint of water and two cupfuls of sugar; put a layer of crust on top, cover it tight and let it steam on top of the stove one hour. Peaches or apples can be made in the same way. Serve with sugar and cream. CHOCOLATE PUDDING. Three-fourths cup of chocolate, one quart of milk, which has not been skimmed, let it boil, then set it to cool; beat until very light and thick, add the yolks of four eggs, with one cup of sugar; flavor delicately with vanilla; put it in a baking-dish and bake slowly. To make meringue: Beat up the whites till they stand alone, add four tablespoonfuls powdered sugar, flavor with vanilla or lemon; then the pudding is again cooled; put the meringue over the top, and brown slightly. This quantity is enough for six persons. PABADISE PUDDING. One quart of bread crumbs, a little salt, some grated nutmeg, three eggs, beaten very light, three apples, minced very fine, half a lemon, juice and grated rind, one cupful chopped raisins. Mix all together, boil one hour and a half. Serve with any hot sauce. SPONGE PUDDING — Very fine.