The white ribbon cook book

Dutch Boiled Pudding— Mix well together 1 cupful suet, 1 cupful milk, 1 cupful molasses, 1 tablespoonful ginger, 1 teaspoonful ground cloves, ^ nutmeg; add flour to make a stiff batter, and 1 teaspoonful baking-powder, and last of all mix in the batter 1}1½ cupfuls of any kind of fruit well floured. Wet a cloth-bag— an old napkin makes a good bag — and sprinkle conscientiously with flour; then pour in the batter and tie up the neck of the bag very tightly, leaving a generous room for the pudding to swell, for it is as expansive as gossip. Have a kettle of boiling water and dump in the bag. You must turn the bag every 10 minutes for the first hour, then boil it for two hours longer, and if you have not let the supply of water run too low, or forgot to turn it, or scalded yourself in the manipulations and thus left too much of the pudding above water in your haste, or pricked the bag with your turning fork, or done anything else ruinous, you will have a pudding not nearly so indigestible as you might suppose. Puff Puddings — One pint flour, 2 teaspoonfuls baking-powder and a teaspoonful salt, enough milk to make a soft batter, and 1 pint of any kind of ripe berries. Make your batter, grease cups thoroughly, and into each one put a tablespoonful of the batter and one of the berries, covering them with more batter. Set the cups in a steamer and steam 20 minutes. Make the 186 White Ribbon Cook Book. sauce as follows: Mix 1 cup sugar and 3^ cup butter; to this add 2 eggs; beat well and add 1 cup milk and one of the berries. Set inside of a vessel of boiling water until ready to use, stirring often. Roly Poly Jam Pudding— Suet crust and 10 oz. of any kind of jam. Having made a nice suet crust, roll to the thickness of about % inch. Place the jam in the center and spread equally over the paste, allowing a margin of about 3^ inch for the pudding to join. Roll up lightly, join the ends securely, place upon a floured cloth, and secure with tape, allowing a little for the pudding to swell. Plunge into boiling water and boil 2 hours. Red Currant Pudding — Some red currants and raspberries, sugar, slices of bread. Stew the red currants and raspberries with sugar till thoroughly done, pour off all the juice, and put the fruit while hot into a pudding basin lined with bread made to fit exactly; fill the basin up with fruit, and cover it with a slice of bread made to fit exactly; let it stand till quite cold with a plate on it. Boil up the juice which was poured off with a little more sugar, and let that get cold. When served the pudding must be turned out on a dish and the juice poured all over it so as to color the bread thoroughly. It can be served with custard or cream. Raspberry Pudding — One pint bread-crumbs, 1 quart milk, 2 cupfuls sugar, 1 lemon, butter, a cupful of preserved raspberries, 4 eggs. Mix the bread-crumbs, milk, 2 cupfuls sugar, the peel of the lemon grated, the yolks of the eggs, and a small piece of butter, and bake. When done spread over the top a cupful of preserved raspberries; put over that a meringue made with the whites of the eggs, a cupful of Pastry. 187 sugar and the juice of the lemon. Return it to the oven to color; let it partly cool and serve it with rich cream.