The white ribbon cook book

Boil the sugar and water until of a deep brown color, warm a small basin, pour the syrup in and keep turning the basin in your hand until the inside is completely coated with the syrup, which, by that time, will have set. Take the yolks of the eggs and mix gradually and effectually with the milk. Pour this mixture into the prepared mold. Lay a piece of paper on the top. Set it in a saucepan full of cold water, taking care that the water does not come over the top of the mould, put on the cover, and let it boil gently by the side of the fire for 1 hour. Remove the saucepan to a oool place, and when the water is quite cold take out the mould, and turn out the pudding very carefully. Pastry » 111 Creamed Sponge Cake — Cut the top from a stale sponge cake loaf in 1 piece, 3^ an inch thick. Dig and scrape the crumbs from inside of loaf and upper slice, leaving enough to keep the outside firm. Spread a thick layer of fruit jelly on the inside. Heat a cup of milk to a boil, stir in a tablespoonful of cornstarch wet with cold milk, and the cake crumbs rubbed fine. Stir until thick, take from the fire, beat in 2 whipped eggs and 2 tablespoonfuls of sugar. Make all into smooth batter; set in boiling water on the range and stir for 5 minutes after the mixture is really hot enough. Turn into a bowl, flavor with almond or vanilla, and let it get cold. Fill the cake with it, fit on the top, wash all over with whipped white of egg; sift powdered sugar evenly over it until no more will adhere to the surface, and let it harden. Martha's Pudding" — One-half pint milk, 1 laurel leaf, a piece of cinnamon, 1 cupful breadcrumbs, 3 eggs, nutmeg and lemon-peel, 1 teaspoonful orange-flower water. Put the laurel leaf and cinnamon into the milk and boil, then pour over the bread-crumbs, add the eggs well beaten, the nutmeg, lemon-peel and flower-water. Sweeten to taste, butter a basin, stick currants or split raisins in rows upon it. Stir all the ingredients well together and pour into the basin. Cover with a cloth and boil 114, hours. Chocolate Pudding" — One quart milk, 1 even tablespoonfuls grated bread-crumbs, 12 tablespoonfuls grated chocolate, 6 eggs, 1 tablespoonful vanilla, sugar to make very sweet. Separate the yolks and whites of 4 eggs; beat np the 4 yolks and 2 whole eggs together very light with sugar. Put the milk on the range, and when it comes to a perfect boil pour it over 178 White Ribbon Cook Book. the bread and chocolate; add the beaten eggs, sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake 1 hour in a moderate oven. When cold, and just before it is served, have the 4 whites beaten with a little powdered sugar, and flavor with vanilla and use as a meringue. Currant Pudding (Boiled)— Fourteen oz. flour, 7 oz. suet, 7 oz. currants, a little milk. Have the currants washed and dried, mixed with the finely minced suet and flour. Moisten the whole with suflBcient milk to form a stiff batter. Place in a floured cloth and plunge into boiling water. Boil 4 hours and serve with butter and sugar. Gingerbread Pudding — Two oz. lard or butter, 2 tablespoonfuls brown sugar, 2 ditto golden syrup, 1 egg, 1 teacupful milk, 1 teaspoonful ground ginger, 8 oz. flour 1 teaspoonful baking-powder.