The Toronto Cook Book

Half pound currants, half pound raisins, half pound citron, half pound of flour, half pound suet or butter, half pound sugar, one cup milk, half cup of brandy, three eggs, spice to your taste. Boil two hours. Suet Pudding One cup suet chopped fine, one cup molasses, a little salt, one cup milk, two teaspoons cream tartar, one teaspoon soda, one cup raisins, four cups flour. Steam three hours. Chocolate Pudding Put in one quart of milk to boil, then add four spoons corn starch, mixed with cold milk; then add three spoons chocolate, grated fine; salt to taste. Eat with cream and sugar. Thanksgiving Pudding One pound raisins, one pound currants, one pound bread crumbs, quarter pound melted butter, one quart milk, one teacup sugar, eight eggs, salt, one nutmeg, quarter pound citron, a wineglass of wine or brandy, quarter pound candied lemon peel cut into strips. Spice to taste. Boil slowly four hours and eat with rich sauce. Orange Pudding Six oranges pared and cut fine; stew over them one cup of sugar, beat the yolk of six eggs, with four spoons of corn starch, strain in one quart of boiling milk; put the starch over the oranges when cold. Beat the whites of the eggs with two spoons sugar, and pour them over the starch. Brown in the oven. To be eaten cold. Cold Tapioca Pudding Four tablespoons tapioca soaked over night, yolks of three eggs, three tablespoons sugar, beaten and mixed with one quart boiling milk. Flavor with lemon. When ready to eat beat the whites, and add sugar enough to frost stiffly. Cracker Pudding Seven crackers, three pints milk, two tablespoons sugar, half cup molasses, one teaspoon salt, one teaspoon cinnamon, one cup raisins. Bake three hours. The Toronto Cook Book Queen of Puddings One pint bread crumbs, one quart milk, one cup sugar, yolks of four eggs, the grated rind of one lemon, piece of butter the size of an egg; bake like a custard. When baked, spread over the top, slices of jelly of any kind, and cover the whole with the wh:tes of the eggs beaten to a stiff froth with one cup sugar, and the juice of the lemon. Brown lightly in the oven. Brown Betty Pudding One cup bread crumbs, two cups chopped apples, half cup sugar, one teaspoon cinnamon, two tablespoons butter in bits. Butter a deep dish and put in a layer of the apple, then bread crumbs, sugar, butter, spice, and so on. Eat hot with sugar and cream, or wine sauce. Delmonico Pudding One quart of milk, three spoons cornstarch; mix the corn starch with a little of the milk, and stir just before it boils; boil from three to five minutes. Take six eggs, separate whites, beat the yolks, with six tablespoons sugar, and stir in. Flavor with lemon, let it boil a moment. Beat the whites to a froth with three tablespoons sugar. Pour over the top and brown. Batter Pudding To ten tablespoons flour add two teaspoons baking powder and one teaspoon salt; wet up with about one quart milk to a smooth paste; add the beaten yolks of seven eggs and then the whites whipped to a stiff froth. Bake in a buttered dish for an hour and serve at once with sauce. Instead of baking this can be boiled two hours if preferred. Baked Apple Pudding