The Times cook book, no. 2

NO. 37. PLUM PUDDING. Mariane Miller, Los Angeles.— One-quarter cup butter, one cup molasses, one cup milk, one large teaspoon soda in hot water, one teaspoon allspice, three-quarters cup raisins, one-half cup currants, one cup plums, one-half cup citron, onehalf cup brandy, one lemon, a little salt. Steam three hours. SAUCE: One cup sugar, one-half cup butter, one egg, a few drops almond, lemon or vanilla flavoring. NO. 38. PLUM PUDDING. Helen M. Magee, Los Angeles. — Pour a cupful of hot milk over a cupful bread crumbs. When the milk is cold add three-quarters of a cupful sugar, teaspoonful salt, yolks of four eggs, one-half pound each of raisins and currants, half a cup of chopped almonds, half pound of suet, and spices to taste. Steam six hours. Serve with whipped cream sweetened with maple sugar. Steam in round fluted mold; insert a stem of holly in opening on top. NO. 39. PLUM PUDDING. (Wholesome.) Elizabeth M. Bugbee, 2915 South Figueroa street, Los Angeles.— One cup grated raw carrot, one cup grated raw potatoes, one cup chopped suet, one cup brown sugar, one cup browned flour, one cup currants, one cup raisins, half pound citron, sliced fine, one teaspoonful ginger, one teaspoonful cinnamon, half teaspoonful cloves, one-third teaspoonful allspice, one-third teaspoonful mace, and a little nutmeg; half teaspoonful soda and one teaspoonful baking powder, one wineglass brandy, one-half glass currant jelly improves. Mix all thoroughly. Steam three hours in a buttered pudding tin. Keeps indefinitely. SAUCE: Whites of two eggs beaten stiff; yolks of two eggs beaten stiff with two cups powdered sugar, half cup melted butter, one teaspoonful vanilla, half wineglass brandy, if desired. Mix the beaten whites of eggs just before serving. NO. 40. PUDDING SAUCES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— HARD SAUCE: One cup butter, three cups sugar; beat to a cream and flavor with extract of lemon or vanilla. HARD BRANDY SAUCE: Two cups powdered sugar, one-half cup butter, beaten to a cream, and add one wineglass brandy and one-half teaspoonful extract of cinnamon. GOOD PUDDING SAUCE: Beat together four tablespoonfuls sugar and four ounces butter. Stir in one cup boiling water; flavor with any desired flavoring. NO. 41. RICE PUDDING. C. McGuire, box 588, Ventura, Cal.— One cup of rice, boiled soft in water, add one pint cold milk, yolks of four eggs rind of lemon grated. Mix and bake one-half hour. Beat the whites of four eggs; stir in one pint of sugar, the juice of one lemon. After pudding is baked and cooled a little, pour this over and brown in oven. Eat cold. NO. 42. RICE PUDDING. Miss Laura Laughlin, 2323 Leoti avenue, Los Angeles.— One-half cup rice, two quarts milk, one cup sugar, one teaspoon salt. Bake in moderate even three hours. Skim top off at intervals. Serve warm or cold.