The white ribbon cook book

Work the butter and sugar together, then add the egg beaten well, the ginger, syrup and milk, and then the flour and baking-powder. Steam 4 hours. Ginger Pudding — Nine oz. flour, 5 oz. suet, 5 oz. sugar, 1 large tablespoonful grated ginger. Chop the suet finely, add to the flour, sugar and ginger; mix well. Butter a mould and put the ingredients in perfectly dry. Cover securely with a cloth and boil 3 hours. To be eaten with sweet sauce. Cherry Pudding — One pint flour, 1 cup milk, butter the size of an egg, 2 eggs, 3^ cup sugar, 2 teaspoonfuls baking-powder, a little salt and a pint of cherries which have been stoned. Boil 1 hour. If one has not a regular boiler, the batter may be turned into a 5-pound lard pail, or any tin pail holding about 2 quarts. Cover tightly, Pastry. 179 and place in a large kettle of boiling water, which should also be covered. Never let the pudding stop boiling for a second until it is removed. Orange Pudding — The rind of 1 Seville orange, 6 oz. fresh butter, 6 oz. white sugar, 6 eggs, 1 apple, puff paste. Grate the rind and mix with the butter and sugar, adding by degrees the eggs well beaten; scrape a raw apple and mix with the rest; line the bottom and sides of a dish with paste, pour in the orange mixture, and lay it over crossbars of paste. It will take half an hour to bake. Lemon Pudding — Two eggs, 2 cupfuls sugar, 4 tablespoonfuls corn-starch, 2 lemons, butter. Beat the yolks of the eggs light, add the sugar; dissolve the corn-starch in a little cold water, stir into it 2 teacupfuls of boiling water; put in the juice of the lemons, with some of the grated peel. Mix all together with a teaspoonful of butter. Bake about 15 minutes. When done spread over the top the beaten whites of the eggs, and brown. Fairy Pudding — Over ^ box gelatine pour 1 cup of cold water and let it soak 1 hour. Let 1 pint of rich milk come to a boil and add to it 3 well-beaten eggs and 3^ cup of sugar; when it thickens, stir in the gelatine and in 2 minutes take from the fire and flavor with almond extract. Line a mould with stale cake, pour in the mixture and set away on ice. Whip 1 pint of cream and pile on the top; serve very cold. Marmalade Pudding — Two oz. lard or butter, 2 tablespoonfuls brown sugar, 4 oz. marmalade, 1 egg, 1 teacup milk, 8 oz. flour, 1 teaspoonful baking-powder. 180 White Ribbon Cook Book. Well mix the bntter and sugar, then add the eggs well beaten, the marmalade and milk, then the flour and baking-powder. Steam 4 hours. Boiled Batter Pudding — Three-fourths lb. flour, 3 eggs, a pinch of salt, a pint of milk. Put the flour and salt in a basin and break the eggs in it and mix well. Then add the milk gradually, stirring well to make the batter smooth. Beat it with a wooden spoon for a few minutes, put it into a well-buttered basin, tie over with a well-floured cloth and boil for 1}£ hours. Holiday Pudding — A plain sponge cake, strawberry jam, icing, a rich custard, some preserved ginger.