The Toronto Cook Book

One and a half cups of sweet milk, half cup of molasses, one cup chopped suet, one cup of raisins, three cups of flour, one teaspoon of salt, one teaspoon of soda; steam three hours. Sauce — One scant cup of sugar, half a cup flour; stir to a cream; pour over boiling water and flavor to taste. Devonshire Plum Pudding One and a half pounds raisins, one-half pound currants, one-half pound mixed peel, three-quarters pound bread crumbs, three-quarters pound suet, two cups flour, eight eggs, one wineglass of grape juice. Stone and cut raisins in halves; clean and pick over the currants and chop suet finely; mix all ingredients together; then moisten with the well beaten eggs and the flavoring; stir thoroughly; fill buttered moulds and boil for three or four hours. These puddings will keep for months. The day they are wanted they must boil for two hours. Any sauce may be served with this. Tapioca Custard Cream Pudding Four cups scalded milk, two-thirds cup pearl tapioca, three eggs, half a cup sugar, one teaspoon salt, one tablespoon butter; soak tapioca one hour in cold water to cover; drain, add to milk and cook in double boiler thirty minutes; beat eggs slightly; add sugar and salt; pour on gradually hot mixture; turn into buttered pudding dish, add butter, and bake thirty minutes in slow oven. The Toronto Cook Book Rebecca Pudding Four cups scalded milk, half cup cornstarch, quarter cup sugar, a little salt, half a cup cold milk, one teaspoon vanilla, white of three eggs; mix cornstarch and salt with a little cold milk; add to scalded milk, stirring constantly until mixture thickens; afterwards cook fifteen minutes; add vanilla, chill and serve with yellow sauce. Apple Batter Pudding One egg, one cup of sugar, half cup of butter; beat the butter and sugar together, then add the egg, half pint of milk, one pint flour, two teaspoons baking powder sifted in the flour. Cut eight apples in quarters and stir in the batter; steam two hours. To be eaten with sauce or cream. Apple Dowdy Pare and quarter one dozen good tart apples, put them in a kettle with one cup molasses, small piece butter, and one pint of hot water. Set on the fire and let it come to a boil. Make a paste with one pint of flour, two teaspoons baking powder and a little milk; roll this large enough to fit into the kettle and when the apple mixture begins to boil, put the paste in, cover tight and boil gently twenty minutes. To be eaten without sauce. Apple Dumplings One pint flour, one teaspoon butter, two teaspoons baking powder, salt, and one cup milk; roll out and cut into squares; enclose in each square three-quarters of an apple which has been previously pared, cored and quartered, and one teaspoon sugar. Steam one half hour or lay in a buttered baking pan and bake to a fine brown. Banana Pudding Take a large deep glass dish, line the bottom and sides with cake of any kind; have eight bananas peeled and sliced; put in a layer on the cake, then another layer of cake and so on until the dish is full, having bananas for top layer. Make a custard of four eggs and a pint of milk; when cold flavor with vanilla; whip a scant pint of cream, or rich milk, and pile high on top of all; sweeten the cream if desired. Puddings and Pudding Sauces Christmas Pudding