The Toronto Cook Book

One pint chopped stale bread, five cups milk, yolks of four eggs, grated rind of one lemon; sugar to taste; bake. When nearly done make a meringue with the whites of the eggs; four tablespoons of sugar, and the juice of the lemon; spread on top of pudding and return to oven for a few minutes. 164 The Toronto Cook Book Mother's Pudding Six eggs, well beaten, six apples, pared and chopped, six ounces stale bread, chopped fine, six ounces currants, five ounces of sugar, a little salt and nutmeg. Boil three hours steadily. Serve with sauce. Black Pudding One cup molasses, one egg, one cup warm water, one cup chopped raisins, one teaspoon soda, two and a half cups sifted flour, one-half teaspoon cinnamon, one-half teaspoon allspice. Steam two hours. Serve with sauce. Cocoanut Pudding One pint milk, one-half cup shredded cocoanut, two tablespoons cornstarch, two tablespoons of sugar, whites of four eggs beaten very light; scald the milk, add cornstarch, sugar and cocoanut, beat the whites of the eggs very light, stir in the cooked part and cool. Sauce for Above One pint of milk, one-half cup sugar, yolks of the four eggs and on whole one. Cook carefully and flavor to suit taste. Prune Pudding One pound stewed prunes with pits removed, one cup white sugar, whites of six eggs. After stewing drain off juice and chop medium fine, beat eggs very stiff, add sugar, gradually, beating all the time, then stir in the prunes, bake thirty minutes; serve cold with either whipped cream or custard. For the custard, beat the yolks of the six eggs, one pint of milk, one cup sugar; stir all together, set in a kettle of cold water, let it heat and stir until it thickens; add any flavor to taste. Carrot Pudding One pound flour, one pound chopped suet, one pound chopped carrots, one pound chopped potatoes, one pint molasses, one teaspoon soda, one teaspoon cinnamon, one and a half teaspoons cloves, one pound currants, one pound raisins. Mix thoroughly, pour in steamer and boil hard for four hours Serve with Hard Sauce. Puddings and Pudding Sauces Steam Puffs Two eggs, two cups flour, four tablespoons sugar, four of melted butter, one cup sweet milk, one cup chopped raisins, three teaspoons baking powder; steam one-half hour in cups. Hard Sauce Cream half a cup of butter, add one cup of powdered sugar gradually. Flavor with one teaspoon of vanilla, or with a grating of lemon rind, or nutmeg, according to taste. Boston Fig Pudding Stir one cup of any of the wheaten breakfast foods into two cups scalded milk. As soon as the mixture becomes thick, remove from the fire and stir gradually into a cup of figs, chopped with quarter of a cup of suet. Add half a cup of molasses, two well-beaten eggs, and one teaspoon each of soda and salt. Turn into a three pint mould and steam three hours. Serve with Hard Sauce as given above. Raisin Puffs Two eggs, half cup butter, three teaspoons baking powder, two tablespoons sugar, two cups flour, one cup sweet milk, one cup chopped raisins, steam three-quarters of an hour in small cups. Serve with sauce. Spiced Graham Pudding One and a half cups Graham flour, half cup molasses, onequarter cup butter, half cup sweet milk, white of one egg beaten to a froth, one teaspoon soda, one-half cup chopped raisins, one teaspoon each of cloves, cinnamon and nutmeg. Bake two hours. Sauce for Above