The Times cook book, no. 2

NO. 43. SPHINX PUDDING. Mrs. Ella E. Bagnall. 1628 Griffith avenue, Los Angeles.— One cup each of grated carrot, grated potato, chopped suet, raisins, currants, molasses; onehalf cup sugar two cups flour, two teaspoonfuls soda: add cinnamon, cloves, nutmeg and salt. Steam three hours. Can be reheated the second day and be better for it. Sauce, Two tablespoons sugar, one tablespoon butter, one tablespoon flour, one cup water; flavor liberally with spices used In the pudding. Is equally good, easier made and not so indigestible as the ordinary plum pudding. NO. 44. STEAMED INDIAN MEAL PUD- DING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.— One and one-half cups Indian meal, one cup chopped suet. Mix these, and scald with boiling water until about as stiff as "hasty pudding," or "cornmeal mush." One teaspoon ground cinnamon, one-half teaspoon salt, one cup molasses, one cup sliced or evaporated apples, which have been soaked in hot water five minutes and one cup sifted flour in which one-half teaspoon soda has been mixed. Steam three hours. Instead of apples, raisins or other dried fruit can be used. NO. 45. STEAMED PUDDING. Miss Beatrice G. Davis, Pomona, Cal. — Four tablespoons butter, one-half cup milk, one egg. one and one-half cups graham flour, one-half teaspoon soda, one cup raisins seeded and chopped, one-half cup molasses, one teaspoon salt. Melt butter, add molasses milk, well-beaten egg and other ingredients. Turn into buttered mold; cover and steam two and onehalf hours. Serve with vanilla sauce. NO. 46. SUET PUDDING. Mrs. H. A. Paca, 16 Surf street, Ocean Park, Cal.— Shred and chop one cup suet, stone one cup raisins, pick, wash and dry one cup currants. Beat the suet, one cup of sugar and the yolks of two eggs together until light; then add one cup milk and three cups flour; beat until smooth, add one tablespoonful cinnamon; a half teaspoonful salt, a half nutmeg, grated, the well-beaten whites of the eggs and a teaspoonful of baking powder. Mix well and add the fruit, well floured. Turn into a greased mold and boil continuously for three hours. Serve hot with hard sauce. This may be varied by adding different kinds of fruit. For fig pudding, omit the raisins and currants and add one pound chopped figs. For date pudding add one pound chopped dates. NO. 47. SUET PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— One cup suet, one cup molasses, one cup milk, one cup seeded raisins, two cups graham flour, one cup wheat flour, one teaspoonful baking powder. Steam three hours. NO. 48. SWEET POTATO PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.—Boil one pound sweet potatoes and let them get perfectly cold before grating them. In the meantime cream a heaping tablespoonful of butter and two table spoonfuls of sugar; add gradually the yolks of four eggs, the grated rind of a lemon, a teaspoonful of cinnamon, a little grated nutmeg and one cup sweet milk, add the beaten whites. Last grease a pudding dish, line with a rich crust and fill in the custard. To make richer, add a wineglass of brandy to the sweat potatoes. Eat cold, with our without sauce.