The white ribbon cook book

Velvet Pudding — Five eggs, 1% cupfuls sugar, 4 tablespoonfuls corn starch, 3 pints milk. Dissolve the corn starch in a little cold milk, and add 1 cupful of sugar and the yolks of the eggs beaten. Boil 3 pints of milk and add the other ingredients while boiling; remove from the fire when it becomes quite thick; flavor with vanilla and pour into a baking-dish; beat the whites of the eggs to a stiff froth, add 1/4 cup sugar, turn over the pudding, and place it in the oven and let brown slightly. Sauce for Velvet Pudding — Yolks of 2 eggs, 1 cupful sugar, 1 tablespoonful butter, 1 cup milk. Well beat the yolks, sugar and butter; add to the milk (boiling), and set on the stove till it comes to boiling heat; flavor with vanilla. Florentine Pudding — 1 quart milk, 3 tablespoonfuls corn starch dissolved in a little cold milk, 3 eggs, 3^ teacupful sugar; flavoring, lemon or vanilla, or, according to taste, white sugar. Put the milk in a saucepan and allow it to boil. Add to the corn starch (mixed in the milk) the yolks of the 3 eggs beaten, the sugar and flavoring; stir in the scalding milk, continue stirring until the mixture is of the consistency of custard. Pour into baking-tin; beat the whites of the eggs in a teacup of pulverized sugar and when the pudding is cooked spread on the top; place in the oven to brown. Can be eaten with cream, but is very nice without. Sweet Macaroni — One-quarter lb. best macaroni, 2 quarts water, a pinch of salt, 1 teacupful milk, 3^ lb. white sugar, flavoring. 190 White Ribbon Cook Book. Break up the macaroni into small lengths, and boil in the water (adding the salt) until perfectly tender; drain away the water, add to the macaroni, in a stewpan, the milk and sugar, and keep shaking over the fire until the milk is absorbed. Add any flavoring and serve with or without stewed fruit. Gingerbread Pudding— One-quarter lb. suet, 2 oz. ground ginger, ^ lb. sugar, 2 tablespoonfuls molasses, 1 teaspoonful baking-powder, 1 lb. flour, about }^ pint milk. Mix the dry ingredients, dissolve the molasses in the milk, beat all well together, and boil in a well-floured cloth for 3 hours. Oatmeal Pudding — Two oz. fine Scotch oatmeal, ^ pint cold milk, 1 pint boiling milk, sugar to taste, 2 oz. bread crumbs, 1 oz. shred suet, 1 or 2 beaten eggs, lemon flavoring or grated nutmeg. Mix with the oatmeal, first, the cold milk, and then add the boiling milk ; sweeten and stir over the fire for 10 minutes, then add the bread crumbs; stir until the mixture is stiff, then add the suet and eggs; add flavoring. Put the pudding in a buttered dish and bake slowly for an hour. Apple Snowballs — One-half lb. rice, 5 or 6 large apples, a little butter and sugar. Wash the rice, put it into plenty of water, and boil quickly for 10 minutes, drain it and let it cool. Pare the apples, take out the core with a vegetable cutter, and fill the hole with a small piece of butter and some sugar. Enclose each apple in rice, tie in separate cloths, and boil for 1 hour. Serve with sweet sauce. Sunday Pudding — One-quarter lb. breadcrumbs, }4. V^^^ milk, sugar and flavoring to taste, 2 eggs, strawberry jam. Pastry. 191