Temperance cook book

One quart milk, four eggs, four tablespoonfuls of sugar, half a teaspoon of salt, one tablespoonful of butter, three pints of stale sponge cake; one cupful each of raisins, chopped citron and currants. Have a little more currants than of the other fruit. Beat the eggs, sugar and salt together, and add the milk. Butter a three pint basin mould, sprinkle sides and bottom with fruit and put in a layer of cake. Again sprinkle in fruit and put in more cake, and so on, and pour on the custard. Let the pudding stand two hours and steam one and one-fourth hours. Serve with liquid sauce. COCOANUT PUDDING. Grate one pound of cocoanut, mix one cup of sugar with one pint of cream, adding two tablespoonfuls of rose water. Then stir in gradually one pint of rich milk. Beat to a stiff froth the r whites of eight eggs, and stir them into the milk and sugar, a little at a time, alternately with the cocoanut; add a teaspoonful of nutmeg and cinnamon. Put the mixture into a deep dish and set it in a skillet of boiling water, and bake twenty minutes, or until set. When cold, dust sugar on top and serve without sauce. GRAHAM PUDDING. One and one-half cups of Graham flour, one-half coffeecup of molasses, one-fourth cup of butter, one-half cup of milk, one egg, one even teaspoonful of soda, one-half cup each of currants and raisins, salt, and spices to suit taste. Steam three hours. Serve with liquid sauce. POOR MAN'S PUDDING. One pint of molasses, two-thirds cup of suet, chopped fine, three and one-half cups of flour, one pint of cranberries, put in uncooked, two teaspoonfuls of baking-powder, one of soda, spices to suit the taste. Boil four hours in a bag or mould; can be steamed if preferred. CORNMEAL PUDDING. (No. 1.) One pint of buttermilk, one cup of chopped suet, one cup of molasses, two cups of cornmeal, two eggs, one-half cup of raisins, one teaspoonful of soda, salt and spices of all kinds, one teaspoonful of Equity baking-powder. Steam two hours. SICILY PUDDING. The whites of eight eggs, beaten very lightly; one pint of sugar, beaten gradually into the whites; add the juice of two or three lemons and the grated rind of one lemon, one tablespoonful of flour. When mixed, beat all together very hard. Pour into a baking-dish, and place this in a pan of boiling water, and bake fifteen minutes, to a light brown. Serve cold with cream. CORNMEAL PUDDING. (No. 2.). Two quarts of sweet milk, three eggs, one and a half cupfuls of sugar, three tablespoonfuls of cornmeal, one tablespoonful of flour, two tablespoonfuls of butter, half a nutmeg, a little cinnamon bark, one cupful of raisins, or one pint of tart, sliced apples. Put the milk on the stove and let it come to a boil; while boiling, stir in the cornmeal and flour, dissolved in half a cup of cold milk; boil this ten minutes (be careful not to scorch it), let cool, and add your eggs, beaten very light, the sugar, raisins and spices. Nice tart apples give the pudding an excellent flavor. Bake till done. SUET PUDDING. (No. 1.) One-half cup milk, one-half cup molasses, one cupful raisins, one and one-half cups flour, one-half cup chopped suet, one-half teaspoonful soda, put into the molasses before mixing the other ingredients. Steam three hours. SUET PUDDING. (No. 2.)