ILLINOIS COOK BOOK

Transparent Pudding.

Beat eight eggs very well ; put them into a stewpan with half a pound of sugar pounded tine, the same quantity of butter, and some grated nutmeg ; set it on the tire and keep stirring it till it thickens, then set it in a basin to cool ; put a rich puff-paste round the edge of the dish; pour in your pudding and bake it in a moderate oven. It will beat light and clear. You may add candied orange, or citron, if preferred.

Apple Hall, or Apple Pudding.

Make a paste with one-fourth of a pound of butter to one pound of flour mixed with water, not very stiff. Peel and slice rather thick tart apples ; roll the paste very thin, as the bottom crust of a pie ; spread the apples on a crust, so as to cover it; dredge on a little flour; roll it as tight as possible, cut the ends even and put it in the steamer, or wrap it in a thick cloth and boil it, which will take one hour steady cooking. Serve with butter and sugar ; cut in thin slices from the end when serving.

Soda Pudding.

(MRS. N. v. HUNT.) : One pint sifted flour, One cupful sugar, One cupful sweet milk, One teaspoonful soda,

ILLINOIS COOK BOOK. 267

Two teaspoonsful cream tartar,

Two tablespoonsful melted butter, mixed while

warm. Bake twenty minutes. Served with wine sauce.

Soufflee Pudding.

Two ounces sugar,

Four ounces flour,

Two ounces fresh butter, melted,

Yelks of three eggs, well-beaten, also the

whites, beaten separately. A tablespoonful of orange juice. Beat the whole together; strain it into a. pie dish, which must be tilled only half full, and bake in a quick, sharp oven for half an hour.

Orange Marmalade Pudding.

' Quarter of a pound marmalade, chopped fine, Two ounces of butter, melted or creamed, Two ounces white sugar, sifted, Two eggs, well-beaten and strained, One pint of milk.

Beat all these ingredients together with the milk; then crumble sponge cake into it; line a dish, at the edge only, with puff paste, and bake an hour.

Nursery Pudding.

Slice some white bread without crust, pour scalding

268 ILLINOIS COOK BOOK.

milk upon it; let it stand till well soaked; then beat well with four eggs, a little sugar and grated nutmeg. Bake in small cups half filled.

Bread and Butter Pudding.

Line the edge of a dish with paste; put thin slices of bread and butter at the bottom of it, and a layer of currants on them, and so fill the dish ; then pour over some new milk mixed with three eggs and flavor- ing. Let it stand to soak a couple of hours, and then bake.

Brown Charlotte Pudding.

Butter a pudding mould well, and line it with thin slices of bread and butter ; these slices must be cut neatly, and the crust at the edges removed ; take some good baking apples and cut them as for dumplings ; fill the mould with them, putting in between the quarters some slices of candied lemon peel, a little grated nut- meg and some sugar. Cover it with bread on which there is plenty of butter ; put a small plate on the top of the mould, and bake three hours.

Plum Pudding (Plain.}

Half a pound of beef suet, chopped fine. One pound stoned raisins, rubbed in noar,, Half a pint grated bread crumbs, One heaped tablespoonful of flour.,

ILLINOIS COOK BOOK. 269

Half-pint boiling milk, Four eggs. Mix all well together and steam three hours. Sauce.

Molasses Pudding.

Sift a large quart of Indian meal, simmer over the fire one quart of milk, and stir into it while hot one pint West Indian molasses ; mix into this, while warm, the Indian meal ; add one large spoonful ground gin- ger, one teaspoonful ground cinnamon; beat this thoroughly, as the lightness of the pudding depends on it. If the batter seems too thin, add a little meal ; if too thick, a little more molasses. Steam it for three hoars. Sauce.

Bread Pudding.

Crumble enough stale bread to fill a bowl ; boil one pint of milk with a stick of cinnamon in it; pour the boiling milk over the bread, three tablespoonsful sugar, two tablespoon sful butter, four well-beaten eggs, ad- ded when the mixture is lukewarm; juice and grated rind of a lemon, raisins, or not, as you prefer. Bake three-quarters of an hour. Sauce.

Cracker Fruit Pudding.

Six crackers, powdered fine, One quart boiling milk, One tablespoonful flour, One cupful brown sugar,

270 ILLINOIS COOK BOOK.

Six eggs,

Eaisins and spices to taste. To be eaten with sauce.

Suet Pudding.

One coffee cupful chopped suet,

One coffeecnpful raisins,

One coffeecupful molasses,

One coffeecupful water,

One teaspoonful soda,

Flour enough to make a thick batter,

Cloves and cinnamon to taste.

Holy Poly.

Make a crust like soda biscuit ; that is, put a piece of butter the size of an egg to one quart of flour, two teaspoonsful cream tartar, and one even-full teaspoon soda; milk enough to make a paste that will roll out. Into this when rolled out, put any sort of fruit, fresh or preserved ; fold the paste together, so the fruit will not run out, and steam one hour. Sauce.

Charlotte Itusse.

( M'FEKSON. ) Half gallon cream, One pound white sugar, One ounce gelatine, Half pint madeira wine, Flavor with vanilla.

ILLINOIS COOK BOOK. 271

Soak the gelatine in part of the cream ; dissolve sugar and gelatine in one pint of cream and bring to a boil ; strain when cool enough, but not congealed ; add to balance of cream, which must be previously beat up to a light froth; then beat all together until quite light, and set off to congeal according to fancy. The cream should be set on ice several hours before you wish to use it, as it whips much easier.

A Soiled English Plum Pudding.

One pound currants,

One pound stoned raisins, dredged with flour,

Half pound beef suet, chopped fine,

One pound bread crumbs,

Quarter of a pound citron,

Eight eggs,

A teaspoonful salt,

Half pint milk,

One gill of wine,

A heaping coffeecupful of sugar,

Mace and nutmeg to your taste. Eaten with sauce of butter, sugar and wine. It re quires six or seven hours to boil, and must be turned over several times. In these puddings cut the whites to a stiff froth.

Suet Pudding.

( MOLLIE WOHLGEMUTH. )

Half pound beef suet, Half teaspoonful salt,

272 ILLINOIS COOK BOOK.

Half pound pared and chopped apples,

Half pound sugar,

Half pound flour,

Half pound stoned raisins dredged with flour,

Five eggs,

A grated nutmeg,

A glassful of brandy.

Lemon Apple Dumpling.

Nine tablespoonsful of apples, either stewed or

One lemon, grated peel, pulp and juice, Too-thirds of a cupful butter, Three eggs, Sugar to taste. Mix and bake with or without upper crust.

English Plum Pudding.

Quarter pound suet, chopped fine,

Half pound bread crumbs,

Half pound stoned raisins, wet and dredged with flour,

Half pound currants,

Half pound sugar,

Three ounces citron,

Milk and six eggs.

Pour enough scalded milk on the bread crumbs to swell them ; when cold, add the other ingredients ; if it is too stiff, thin it with milk ; if too thin, add more

ILLINOIS COOK BOOK. 273

bread crumbs ; then add two grated nutmegs, a table- spoonful of mace and cinnamon, half a gill of brandy and one teaspoonful of salt. Boil two hours.

The Queen of Puddings.

One pint bread crumbs,

One quart milk,

One teacupful white sugar,

Yelks of four eggs,

Grated rind of one lemon.

Beat yelks, sugar and lemon together, and stir in the crumbs ; bake till a light brown color. When the pudding is done, beat the whites of these four eggs to a stiff froth with four tablespoonsful sugar. Spread currant jelly over the top of the pudding, then spread over this the beaten whites of eggs, and set it in the oven long enough to brown it. Serve cold.

Sallie's Meringue Pudding.

Put a teacupful of rice to one pint of water. When the water is boiled out, add one pint of milk, a piece of butter size of an egg, and yelks of three eggs. Beat yelks into the grated rind of one lemon and mix with the rice. Butter a pudding dish, and pour in the mix- ture and bake lightly. Beat the whites of the eggs with one teacupful of sugar, and the juice of one lemon. When the pudding is nearly done, spread on the frosting, and bake it a light brown in a slow oven.

274 ILLINOIS COOK BOOK.

Apple Potato Pudding.

Six large potatoes boiled and mashed tine, Add a little salt,

A piece of butter the size of an egg. Roll this out with a little flour, enough to make a good pastry crust. This is for the outside of the dumpling, instead of the ordinary pastry. Into this crust put peeled and chopped apples. Roll up like any apple dumpling and steam one hour. Eat hot with liquid sauce.

A Welsh Pudding.

Let half a pound of fine butter melt gently ; beat with it the yelks of eight and whites of four eggs ; mix in six ounces of loaf sugar and the rind of a lemon grated. Put a paste into a dish for turning out, and pour the above in, and nicely bake it.

, Baked Fruit Pudding.

One coffeecupful raisins, chopped tine, Four apples, chopped fine, One coffeecupful sugar, One coffeecupful flour, One coffeecupful sweet milk, Half coffeecupful butter, Two eggs, Nutmeg to taste.

Bake one hour. To be eaten with butter and sugar sauce.

ILLINOIS COOK BOOK. 275

Christmas Plum Pudding.

Pick and stone half a pound Malaga raisins, wash and dry the same quantity of cun ants ; chop, not too tine, three-quarters of a pound of beef suet, put it in a convenient basin, with six ounces of sugar, two ounces candied peel sliced, three ounces of flour, three ounces of bread crumbs, a little grated nutmeg, four eggs, a gill of water, or perhaps a little more, to form a nice consistence ; butter a mould, put a piece of white paper over the top and round the sides, tie it in a cloth ; boil for four hours in plenty of water ; when done, remove the cloth, turn it out of the mould, take the paper off the sides and top, and serve with sweet sauce round ; it may also be boiled in a cloth.

Steam Pudding.

Slice a nice dish of bread in squares ; then put a layer of fruit and bread; make a nice custard and pour over the whole and steam it.

Jersey Pudding.

Two quarts of milk,

One cupful rice,

One cupful sugar,

One teaspoonful salt.

Wash the rice and add it to the milk cold, and bake. The secret of having it nice consists in its be- ing taken out of the oven before the milk is all dried

276 ILLINOIS COOK BOOK.

away. It should be creamy in consistency, and when cool it is better than a pudding made with eggs, as there is no watery whey. Essence of lemon or raisins are an improvement; add a lump of butter. Bake slowly about an hour and a half.

Steam Pudding.

Dry bread, as much as you may think necessary, soaked enough to crumb easy —

Oneteacupful currants,

One teacupful chopped suet,

One teacupful and a half brown sugar,

Four eggs,

Spices to the taste. Steam three hours. Serv^e with brandy sauce.

Sago Pudding.

One quart milk, One cupful sago, Eight apples, sliced thin, Two slices of bread grated, Flavor with lemon. Mix well together and bake.

Suet Pudding.

Three-quarters of a pound suet, Half a loaf of bread, grated, Six eggs, One cupful sour milk,

ILLINOIS COOK BOOK. 277

Half pound raisins, chopped, Half pound currants, One cupful molasses, Half pound brown sugar, Steam three hours. Serve with sauce.

Suet Pudding.

Half pound suet, Six eggs,

Two cupsful sour milk, One cupful and a half molasses, Two cupsful brown sugar, Four pints flour, Flavor with nutmeg.

Steam an hour and a half; have the water boiling before you put it on.

Lemon Pudding.

( HRS. DR. PRICE, FRANKFORT, KT. )

Seven eggs,

Three teacupsful sugar,

Three lemons.

Take half the whites to beat separately for an icing, which is made with one cupful of white sugar. Beat the yelks and sugar together until light ; squeeze the juice from the lemons into it, and grate the yellow off the peel ; add the largest part of a nutmeg, beat all to- gether. Beat the whites to a stiff froth and stir in. Make a rich paste, roll thin, and pour one-third into

278 ILLINOIS COOK BOOK.

each pan. Bake till thoroughly cooked, then pour the icing over each one, and brown it nicely.

Kentucky Pudding.

Four eggs,

One teacupful sugar,

One quart sweat milk, boiled,

One pint light bread crumbs,

One teacupful butter.

Bake and let it get cold ; then spread jelly over it. Make a meringue of —

The whites of four eggs,

Four tablespoonsful ol sugar,

Juice of one lemon.

Pour this on the top of the jelly, and set it into the oven and let it bake a light brown. To be eaten cold.

Nameless Pudding.

Oue cupful butter, Three cupsful sugar, Five cupsful flour, One cupful milk, Two teaspoonsful cream tartar, One teaspoonful soda, Five eggs,

One wine glassful of brandy, Half a grated nutmeg.

Rub the butter, sugar, flour and cream tartar to- gether well; then add the milk and yelks of eggs;

ILLINOIS COOK BOOK. 279

beat it ten minutes ; then add the soda dissolved in boiling water and the whites of the eggs. Bake an hour in a moderate oven.

Soiled Pudding.

Half a cupful chopped beef suet, One cupful raisins, Two cupsful flour, One cupful milk, One cupful molasses, One teaspoonful soda. Tie in a floured bag and boil hard two hours. with rich sauce.

Meringue Itice Pudding.

Take a teacupful of rice to one pint of water ; when the rice is boiled dry add one pint milk, a piece of but- ter the size of an egg, and five eggs. Beat the yelks and grated rind of a lemon and mix with the rice. Butter a dish, pour in the mixture, and bake lightly. Beat the whites to a stiff froth; add a cupful of sugar and the juice of a lemon. When the pudding is nearly done, spread on this frosting, and bake in a slow oven till the top is light brown.

Potato Pudding.

Six large potatoes boiled and mashed, A piece of butter the size of an egg, A little salt.

280 ILLINOIS COOK BOOK.

Roll out with a little flour ; make a layer of this crust; then a layer of apples. Steam one hour.

Pumpkin Pudding.

Take one pint of pumpkin that has been stewed soft and pressed through a colander; melt in half a pint of warm milk a quarter of a pound of butter and the same quantity of sugar, stirring them well together; one pint of rich cream will be better than milk and butter; beat eight eggs very light, and add them gradually to the other ingredients alternately with the pumpkin; then stir in a wineglassful of rose water and two glassesful of wine, mixed together, a large teaspoonful of powdered mace and cinnamon mixed, and a grated nutmeg. Having stirred the whole very hard, put it into a buttered dish, and bake it three- quarters of an hour.

Fig Pudding.

Procure one pound of good flgs, and chop them very fine, and also a quarter pound of suet, likewise chopped as fine as possible; dust them both with a little flour as you proceed — it helps to bind the pud- ding together; then take one pound of fine bread crumbs, and not quite a quarter pound of sugar ; beat two eggs in a teacupful of milk, and mix all well to- gether. Boil four hours. If you choose, serve it with wine or brandy sauce, and ornament it with blanched almonds. Simply cooked, however, it is better where

ILLINOIS COOK BOOK. 281

there are children, with whom it is generally a favor- ite. We forgot to say, flavor with a little allspice or nutmeg, as you like ; but add the spice before the milk and eggs.

Jelly Pudding.

(MRS. PRICE, KY. ) One glassful of jelly, Three eggs, well-beaten, The white of one egg, One tablespoonful butter.

Beat until very light. Bake this with a paste. Make a meringue of the whites ; spread over the top, and let it lightly brown.

Canary Pudding.

Fill a pudding dish half full of bread crumbs; pour over it one quart milk; beat the yelks of seven eggs well, stir into them nearly a pint of milk ; beat the whites of three eggs and stir into it, pour this over the bread crumbs. Bake this. Of the four remaining whites make an icing, pour over the pudding after it is baked; replace in the stove to brown a light brown. Serve hot, with sauce either boiled or cold.

Macaroni Pudding.

Three-quarters of a pound of macaroni, boil it

till quite soft, Half a pound of sugar,

282 ILLINOIS COOK BOOK.

Quarter of a pound of currants, Juice of one lemon.

Bake till browned. A simple mode of cooking macaroni, or tapioca, is to sweeten and boil till soft ; add the juice of a lemon, and turn into a mould till cool.

Cream Pudding.

Beat up four eggs a little, strain them ; add a tea- cupful of tine white sugar, the rind and juice of a lemon, and a pint of cream. Line a pudding dish with puff paste ; put in the above. Bake half an hour.

Corn Meal Pudding.

(MBS. FITZ SIMMONS. )

One quart sweet milk,

One teaspoonful soda,

One teaspoonful cream tartar,

Three tablespoon sful chopped suet,

Twelve tablespoon sful corn meal,

One cupful molasses,

Ginger and spice to suit the taste. Heat the milk and scald the meal ; if the milk is sour; mix it all cold, and omit the cream tartar. Boiled sauce.

Cottage Pudding.

( MBS. FITZSIMMONS. )

Five tablespoonsful flour,

ILLINOIS COOK BOOK. 283

Five eggs,

One pint sweet milk, One small teaspoonful baking powder. Butter and sugar sauce. Bake in a quick oven.

Raisin Pudding.

Soak two ounces of raisins in enough brandy to cover them ; take

Half pound flour,

Half pound chopped suet,

A dessertspoonful of ground ginger,

Two eggs,

Four ounces white sugar,

Enough milk to make it a pretty light paste. Add the raisins and brandy ; put it into a cloth or basin ; boil it for two hours, and serve with what pudding sauce you please.

Orange Pudding.

( MRS. PRICE, KY. )

Slice sponge cake thin; peel and slice oranges, free- ing them of the seed ; sprinkle sugar over them a short time before using them. Lay in a pie plate alternate layers of cake and oranges. Make a mer- ingue and put over the top, and set it in the oven to brown. For sauce —

Two teacupsful white sugar,

A piece of butter the size of an egg,

284 ILLINOIS COOK BOOK.

Enough water to dissolve the sugar, A few strips of orange peel. Let it boil to a thick syrup.

Frozen Pudding.

( MRS. DR. PRICE, KY. )

Line the freezer with sliced sponge cake ; then place a layer of sponge cake spread with cherry or any acid preserves, repeating till the freezer is half full. Pour upon this a custard made of—

Two quarts rich cream,

The yelks of five eggs,

One pint white sugar.

Boil well, stirring constantly until it thickens Flavor with vanilla. Let it cool, and pour in the freezer over the cake, and freeze well. Before using place a cloth wrung out of hot water around the freezer for a few moments, and it will turn out the shape of the freezer.

Almond Pudding.

A large teacupful of finely chopped beef suet, One teacupful milk, Four ounces bread crumbs, Four ounces well-cleaned currants, Two ounces almonds, Half-pound well-stoned raisins, Three well-beaten eggs, and the whites of two, others,

ILLINOIS COOK BOOK. 285

Sugar to taste,

Nutmeg and cinnamon,

A small glass Jamaica rum.

Butter a shape and place part of the raisins neatly in rows ; blanch the almonds, reserve the half of them to be placed in rows between the raisins, just before serving. Mix all the other ingredients well together. Put in the shape and boil three hours.

Citron Pudding.

Beat the yelks of three eggs with two tablespoon s- ful of flour; when light, add one pint boiling milk, and a quarter of a pound citron, cut fine ; put in buttered cups and bake half an hour in a quick oven; turn them out and serve with liquid sauce.

Blanc Mange.

Boil a pint of cream and a quart of milk together; clarify an ounce and a half of isinglass and stir it into the cream ; make it sweet with white sugar, and flavor with lemon, rose or vanilla. Let it boil up once, stir- ring it well. Have ready some earthen or any kind of moulds, dipped in cold water. When cold, turn them out and serve with sweetened cream. Jelly is very nice to eat with blanc mange.

Ribbon Blanc Mange.

Make the same as the above receipt. Have one mould filled with white, and the other tilled with pink.

286 ILLINOIS COOK BOOK.

Use the same coloring as for the white and pink cake; then, when cold, turn them out and cut an inch thick of the white, then of the pink, and put one on the other; the two moulds, of course, will make two dishes. This is very pretty for an evening company.

Dried Peach Dumplings.

Cook dried peaches till very tender, sweeten while cooking. When done, and cold, flavor to suit the taste. Mash them fine with the hand, and spread on a nice crust. Roll and steam.

Dried Apple Dumplings

Are made in the same manner.

Egg Sauce for Puddings.

(MBS. N. v. HUNT.) -. ,

One cupful sugar, Half cupful butter, One glassful sherry wine, One egg, beat white and yelk separately. Then beat all together and set it over a boiling tea- kettle. Do not stir it after it has been set on the tea- kettle. Let it heat through.

Green Apple Dumplings.

Make a dough as you would for soda biscuit, roll into pieces large enough to hold an apple, after it has

ILLINOIS COOK BOOK. 287

been peeled and oored; roll an apple in each piece, and secure the crust with flour, that it will not burst open ; grease a steamer well and put your dumplings in and set them over a pot of boiling water. Be sure, in boiling or steaming anything, to always have a kettle kept full of boiling water to add as the other boils away. Cold water will check the steam and make the dumplings heavy.

Suet Pudding.

One cupful chopped suet, One cupful molasses, One pint fruit, One cupful sweet milk, One teaspoonful soda mixed in molasses, Four cupsful flour, Spice to suit the taste. Steam three hours. Any kind of sauce.

Poor Man's Pudding.

One pint sweet milk, Four eggs,

Two tablespoonsful flour, A little salt.

Potato Pudding.

One pound sugar,

Half a pound butter,

Three-quarters of a pound mashed potatoes,

288 ILLINOIS COOK BOOK.

Nine eggs, Spices to the taste, Half pint cream.

Four cupsful bread, after il is soaked in milk, Sugar to the taste, One tablespoonful butter, One pint of fruit of any kind, Three eggs, One handful of flour. Boil two hours. ISTo soda.

Meringues.

Whites of three eggs, One coffeecupful of coffee sugar, Flavor with lemon.

Drop on buttered paper or tins. Set in the stove and slightly brown.

French Pudding.

Break three eggs into a bowl without separating them; add one teacupful powdered sugar, and beat them light; add half a cupful flour with one tea- spoonful and half baking powder, and a little water. Spread on jelly or sweetmeats of any kind when cool, and over this the whites of two eggs beaten up with two tablespoonsful of sugar and a little lemon.

ILLINOIS COOK BOOK. 289

Tapioca Pudding.

Pare and core six large apples, fill them with sugar; pour over them one teacupful of tapioca, previously soaked in cold water for two hours ; season with lemon or cinnamon ; add more sugar and a little pinch of salt ; place the apples in a dish and fill around them with water. Bake one hour. Eat with cream.

Cocoanut Pudding.

Half pound sugar,

Half pound butter,

Half a cocoanut,

Six eggs, whites only,

Two tablespoonsful brandy.

Pare oif the brown skin of the nut, wash and grate it. Cream the butter and sugar; whip the eggs stiff; then stir, but not beat, the whole together. Bake slowly.

Marlborough Pudding.

Six large tart apples,

One teacupful white sugar,

One teacupful butter or thick sweet cream,

Six eggs,

The grated peel of one lemon and the juice of

the same.

Grate the apples after paring and coring them ; stir sugar and butter as for cake ; then add the other in- gredients, and bake in a rich paste ; some prefer nut-

290 ILLINOIS COOK BOOK.

meg to lemon, in such cases the taste must be con- sulted. It is much better to grate, than to stew apples for this and all puddings and pies.

Transparent Pudding.

One tumblerful of sugar,

One tumblerful butter,

Eight eggs, omitting the whites of five. Mix sugar and butter, then stir in the eggs. The above receipt, with the addition of one grated lemon is an excellent lemon pudding; or, with jelly, is jelly pudding.

Potato Pudding.

One pound sugar,

Half pound bufter,

Three-quarters of a pound mashed potatoes,

Nine eggs,

Spice to suit the taste,

Half pint cream.

Beat sugar and butter to a cream, add yelks of eggs, then beat all together till very light ; add potatoes and mix well; then whites beaten stiff, and then cream. Bake or steam.

Potato Pudding.

(MRS. DR. PRICE. KT.)

One pound of potatoes, after they are pressed through a sieve,

ILLINOIS COOK BOOK. 291

Half pound butter,

Eight eggs,

One nutmeg.

Beat the butter and potatoes together ; the yelks of the eggs and sugar together; add in small quantiites of the potato and butter; then add the whites, well- beaten, and a wineglassful of whisky; flavored with orange peel. Make a rich paste. Place in a deep pudding dish and bake. Serve hot, with citron, or other kind of preserves, if liked, or with anv of the pudding sauces preferred.

Boiled Loaf.

Pour a quart of boiling milk over four little rolls of bread; cover them up, turning them occasionally till saturated with the milk; flour a pudding cloth and tie them tight, and boil an hour; be careful in turning them out. Eat with hot sauce. A nice pudding for children.

Tapioca for Puddings

(MKS. BURK.)

Should be put into a moderate oven and let dry thoroughly. Then grind in a coffee mill, the mill can be cleaned by grinding corn meal through it. This makes a cheap and nutricious dessert, and is very nice cold for tea, eaten with cream. Take belleflower or other good cooking apples, peel and core them, place them in a pudding pan, and take three or four table-

292 ILLINOIS COOK BOOK.

spoonsful of the ground tapioca, soaked first in water and sweetened ; pour this over the apples with suf- ficient water to cover them, Bake slowly. Take the apples out and place them in the dish in which they are to be served, and then pour the tapioca over them.

Souffle Pudding.

Boil one pound of nice prunes in enough water to cover them ; when soft, sweeten them a little ; pour them in a pudding dish. Prepare a maringue of whites of eggs beaten with sugar, and spread over them. Set in the stove and brown lightly.

Sutherland Pudding.

Ten eggs,

One quart of milk,

Five tablespoon sful of flour.

Beat the whites and yelks separately ; stir the flour into the yelks of the eggs ; then add one-half of the milk; then a little salt, then the whites of the eggs and the remainder of the milk. Bake half an hour.

Cottage Pudding, (Eaten Cold.)

( MKS. OKAY. )

One pint bread crumbs, grated, One teacupful sugar, One quart sweet milk, One tablespoonful butter,

ILLINOIS COOK BOOK. 293

Four yelks of eggs,

Flavor with lemon.

Then bake and let it cool a little. Have the four whites beaten stiff with seven tablespoonsful of sugar; spread this nicely over the top, and drop fruit or jelly on the top of that and return to the oven for a few moments.

JKod Grod, (A Danish Receipt.)

It is made of fruit juice, arrowroot and cream. Take- Three pounds and a half of currant juice, Three pints of water, A good quantity of sugar, A flavoring of almond or cinnamon, one ounce

or one ounce and a half.

Boil this mixture; when in begins to boil add a pound and a quarter of ground rice or one pound of sago; boil a quarter of an hour, stirring very often; pour out into moulds and leave to cool. Then turn out and eat with cream and sugar. The juice of other fruits may be used.

Cocoanut Pudding.

Stir one pound of white sugar and a quarter of a pound butter to a cream ; take the yelks of twelve eggs and the whites of six, and when beaten separ- ately and light, add them to the butter and sugar, and then put in one pound of grated cocoanut ; lastly put in four tablespoonsful of rose water, four of cream

294 ILLINOIS COOK BOOK.

and the juiee of two lemons. Bake in puff paste and put the other sfx whites, beaten with sugar, over the top and let it it brown a very delicate brown.

Gooseberry Cream.

Take a quart of gooseberries and boil them very quick in enough water to cover them ; stir in half an ounce of good butter, and when they become soft, pulp them through a sieve; sweeten the pulp while it. is hot, and then yelks of four eggs. Serve in a dish or in glasses.

To MaJte a Sen's Nest.

Get large fine eggs, make a hole at one end and empty out the egg; fill the shells with blanc mange; when stiff and cold take off the shells ; pare the yel- low rind from six lemons, boil them in water till ten- der, then cut them in strips to resemble straw, and preserve them in sugar. Fill a small deep dish half full of nice jelly; when it is set, put the strips of lemon peel on in the form of a nest, and lay the eggs in it. This makes a beautiful dish for an evening

i _____

A Trifle.

Place half a pound of maccaroons or Naples biscuits at the bottom of a large glass bowl. Pour on them as much white wine as will cover and dissolve them. Make a rich custard flavored with bitter almonds or

ILLINOIS COOK BOOK. 295

peach leaves, and pour on the maccaroous; the custard may be either baked or boiled. Then add -a layer of marmalade or jam. Take a quart of cream, mix with it a quarter of a pound of sugar and half a pint of white wine, and whip it with rods to a stiff froth, lay- ing the froth (as you proceed) on an inverted sieve, with a dish under it to catch the cream that drips through; which must be saved and whipped over again. Instead of rods you may use a little tin churn. Pile the frothed cream upon the marmalade in a high pyramid. To ornament it, take preserved water- melon rinds that has been cut into leaves or flowers, split them nicely to make them thinner and lighter. Place a circle or wreath of them round the heap of frothed cream, interspersing them with spots of stiff red currant jelly. Stick on the top of pyramid a sprig of real flowers.