The Toronto Cook Book

One cup sugar, four eggs, two tablespoons cornstarch, two lemons, juice of both and rind of one, one pint of milk, one tablespoon butter. Heat the milk to boiling and stir in the cornstarch, wet with a few spoons of cold water, boil five minutes, stirring constantly. While hot, mix in the butter and set it away to cool. Beat the yolks light and add the sugar, mixing very thoroughly before putting in the lemon juice and rind. Beat this to a stiff cream and gradually add to the cornstarch milk. When the latter is cold, stir all smooth, and either fold in the beaten whites or use as meringue. Put in a buttered dish and bake. Serve cold. King's Pudding One quart milk, one pint of bread crumbs, one cup of sugar, yolks of four eggs, grated rind of one lemon, piece of butter the size of an egg. Mix together and bake. Whip the whites of the egg to a stiff froth, add a teaspoon of white sugar and the juice of one lemon. Spread over the pudding a layer of any nice preserve. Pour the whites of the eggs over it and replace in oven to brown. The Toronto Cook Book Rhubarb Pudding One pint stewed rhubarb, two cups of bread crumbs, four tablespoons chopped suet, six tablespoons of sugar, two tablespoons butter, grated nutmeg to taste. Butter a fireproof pudding dish, mix the bread crumbs, sugar, suet and nutmeg together. Put half of this mixture into the dish, put into the stewed rhubarb, then put the remainder of the mixture on top. Dot with tiny bits of butter, and grate a little nutmeg over the top. Bake in a moderate oven for about one hour. Serve with hot milk or sweet sauce. Any fruit may be substituted for rhubarb. Plum Pudding Two pounds of raisins, one pound currants, three-quarters pound suet, quarter pound candy peel, half a pound sugar, juice of one lemon, four eggs, one teaspoon baking powder, two cups flour, one cup grated bread, a little salt and a few chopped almonds, mixed spice to taste. Mix thoroughly with milk and water. Apple Pudding Steam three medium sized apples with sugar while making a batter of one tablespoon each of butter and sugar, one egg, two cups sour milk, half a teaspoon soda and a pinch of salt. Stiffen with flour, pour over apples and steam one hour. Serve with cream or sauce. Maple Pudding Three eggs, one-third cup maple syrup, two cups milk, half a teaspoon vanilla. Cook milk, syrup and yolks of eggs in top of double boiler, beat whites till stiff and fold in or make meringue for top. Bread Pudding Two cups stale bread crumbs, little more than a pint of scalded milk poured over the crumbs ; let it stand ; yolks of two eggs well beaten, a little butter melted and sugar to taste; beat well. Beat whites of eggs to froth, and add just as you put in steamer. Put raisins around the dish. Steam one hour. Cocoanut Pudding One cup of shredded cocoanut soaked in one pint of milk for one hour. Bring to a boil and add one and a half tablespoons of cornstarch, two eggs well beaten; half a cup of sugar and vanilla to flavor. Puddings and Pudding Sauces Steamed Ginger Pudding