The Twin-city housewife

Steamed Chocolate Pudding One square chocolate, butter size of walnut, one-half cup each of sugar and sweet milk, one beaten egg, one cup flour, one teaspoon baking powder. Steam one and a half hours. Sauce: Butter size of an egg creamed with a cup of confectioners’ sugar. Add one well-beaten egg and flavoring.—Mrs. J. L. Graham. Cocoanut Pudding Two cups sugar, one cup sweet milk, one-half cup butter, one cocoanut, six eggs. If not liked so rich use one cup of bread crumbs soaked in the milk. Coffee Cake Two cups of flour, one cup of brown sugar, one-half cup of butter, one-half cup molasses, one-half cup cold coffee, two eggs, one teaspoonful each mace, cloves and cinnamon, one teaspoonful soda dissolved in one-half cup sour milk. Serve hot with sauce.—Mrs. J. F. Cannon, Concord. seventy-six THE TWIN-CITY HOUSEWIFE Fig Pudding One-half pound grated bread crumbs, one-half pound of figs, cut fine, one-half pound brown sugar, one-half pound fresh suet or butter, two cups sweet milk, three eggs and one teaspoon of mace. Boil in a form four hours. Serve hot with wine sauce.—Mrs. McKoy, Wilmington. French Batter Pudding Beat eight eggs separately, add nine tablespoons flour with which has been sifted three teaspoons baking powder and one level teaspoon salt; to this add gradually one quart of milk. Grease a deep pan and bake slowly. Serve hot with the following sauce. Sauce: Cream together one pound pulverized sugar and two tablespoons butter, add one egg well-beaten and one wineglass of brandy.—Mrs. G. A. Follin. German Peach Cake Beat two eggs without separating, add to them one cup peach liquor from canned peaches, one and one-half cups flour, one tablespoon melted butter, one heaping teaspoon baking powder. Mix well and turn into a greased pan. Take the halves of the peaches and press gently into the batter, rounded side up. Dust thickly with powdered sugar, and bake in a quick oven twenty minutes. Serve warm with hard sauce.—Mrs. F. G. Schaum. Kiss Pudding or Cup Custard Boil one quart sweet milk in custard kettle, stir into it four heaping tablespoons sugar and four of corn starch dissolved in a little cold water or milk, and added to the well-beaten and strained yolks of four eggs. Have the whites of eggs beaten to a stiff froth with one cup pulverized sugar and one teaspoon vanilla. Pour custard into a pudding dish or small custard cups, place in oven and let remain until set. Spread whites over top, and return to oven until a delicate brown. Lemon Pudding Juice and rind of two lemons, two cups of sugar, one of milk and two tablespoons of corn starch or flour. Yolks of six eggs. Beat whites with eight tablespoons of sugar, spread on top and brown.— Mrs. M. F. Martin. ; Lightning Pudding Sift together one cup each flour and sugar and one teaspoon baking powder. Into a teacup one-third full of melted butter break two eggs, and fill cup with sweet milk. Beat all together well, bake and serve hot with sauce. Orange Pudding Three large oranges pared and cut in pieces an inch square. Put in bottom of pudding dish and Sweeten with half a cup of sugar. Make plain corn starch pudding and pour over the oranges. Cover this with meringue made from whites of the eggs and brown in oven. Serve very cold.—Mrs. G. K. Smith. Pineapple Pudding, No. 1 One pint grated pineapple, one cup of sugar, four eggs (beaten together), one cup of cream or rich milk. Stir all well together and pour into a buttered mould. Set mould in pan of warm water and bake until firm and brown. Serve with whipped cream—Mrs. A. H. Eller. | THE TWIN-CITY HOUSEWIFE seventy-seven Pineapple Pudding, No. 2