The Toronto Cook Book

White of one egg beaten to a froth, ten teaspoons powdered sugar, one-half cup sweet milk or cream, two teaspoons vanilla; beat thoroughly, after adding each ingredient. Cottage Pudding One-half cup sugar, quarter cup sweet milk, one cup flour, one tablespoon butter, one egg, one teaspoon baking powder; put in round buttered pan or tins, and bake in a quick oven. The Toronto Cook Book Jubilee Pudding Two eggs, weight of two eggs in butter and flour, weight of one egg in sugar; beat eggs and butter to a cream; add flour with one teaspoon of soda mixed in it and one tablespoon of strawberry jam; steam one hour and a half. — Mrs. F. Judd. Kennedy. Pineapple Tapioca Pudding Soak half cup pearl tapioca over night; boil until clear, then let it cool ; beat whites of three eggs and add to the tapioca with, the juice of two lemons; two cups sugar, one small can grated pineapple; beat all twenty-five minutes. If desired, make a custard with the yolks of the eggs, or serve with whipped cream. Graham Pudding One and a half cups Graham flour, one cup milk, half a teaspoon salt, one teaspoon baking soda, half a cup molasses, one cup of raisins; sift flour to make it light; add what is left in sifter; dissolve soda in milk; turn out in mould and steam four hours. Lemon Pudding Two and a half cups milk, one lemon, one cup sugar, three eggs (whites of two kept out for top) , one tablespoon cornstarch ; boil milk, then add cornstarch, egg, lemon and sugar; put in the oven for fifteen minutes with beaten whites on top to brown. Two eggs will do. Steamed Ginger Pudding Mix together two level cups flour, two teaspoons baking powder and a pinch of salt; run into this a large tablespoon butter; then mix together one egg, one small cup brown sugar, half a cup of milk, half a cup of molasses and a teaspoon of ginger; make a batter by stirring this into the flour; pour all into a mould or pudding dish that has been well greased and steam for about two hours. Plum Duff One cup suet, one cup raisins, half a cup molasses, one cup sweet milk, two cups flour, two or three eggs, two teaspoons baking powder, ground cloves, cinnamon, small piece of citron. Steam two hours. Puddings and Pudding Sauces Tapioca Pudding Soak half a cup of tapioca, when soft cook in a double boiler with one quart of milk, to which has been added a pinch of salt; beat yolks of four or five eggs with one cup of sugar, and add after the tapioca has cooked for about twenty minutes; stir until thick, then take from the fire and add butter the size of a walnut and one tablespoon vanilla, or vanilla to taste. Beat the whites of eggs until stiff with two tablespoons sugar; cover the pudding and put it in the oven to brown. Bread Pudding One quart scalded milk, one-third cup sugar, two cups stale bread crumbs, half cup melted butter, two eggs, one teaspoon vanilla, or quarter teaspoon of spice; soak bread crumbs in milk; set aside until cool, add sugar, butter, eggs slightly beaten, salt and flavoring. Bake one hour in buttered pudding dish in slow oven; serve with vanilla sauce. In preparing bread crumbs for pudding, avoid using outside crusts; with a coarse grater there need be very little wasted. Vanilla Sauce for Above