with salt and white pepper. Butter 8 small moulds, dust with bread
crumbs, fill them half full with the potatoes, sprinkle over them each a
half tablespoonful of grated cheese, then add more potatoes, cover with
cheese and pour 1 tablespoonful of melted butter over each one. Bake in
moderate oven about 35 minutes. Lay fish on hot dish, turn potatoes out
of moulds and set in circle around the fish.
Mrs. W. J. Pollock.
Baked Potatoes.
Take potatoes of large uniform size, clean them thoroughly with a brush,
bake until well done. Cut them in half with a sharp knife lengthwise.
Carefully remove the white part, and season with a little butter-milk
and salt, beat thoroughly, replace the potato into the half potato
skins, smooth the tops over and place in the oven until the tops are a
nice light brown. Serve hot.
Mrs. R. Crapo.
Baked Sweet Potatoes.
Take cold boiled sweet potatoes, remove the skin and slice the long way.
Put a layer of potatoes in a shallow pan, then little pieces of butter
and a thin layer of sugar, then a layer of potatoes and so on as many
layers as desired, having butter and sugar on top. Place in a moderately
hot oven until thoroughly heated through.
Mrs. H. C. Garrett.
Relish for Cold Boiled Ham.
To be made in time of fresh carrots and young peas. Take 3 bunches young
carrots, wash well, cut in thin round slices, boil with a quart young
peas and a ham bone till tender, strain and take out bone. Put in stew
pan tablespoonful of butter, half tablespoonful of flour, thin with
small half cup sweet milk, add small cup of liquor vegetables were
boiled in, add half a teaspoonful of sugar, pinch of salt, put in
vegetables, let come to a boil, add little parsley chopped fine, put
immediately in a dish and serve.
Mrs. John Gregg.
Rice With Raisins.
Take ½ cup of rice, wash well, boil till tender. Add 1 heaping
tablespoonful of butter, ½ cup stoned raisins, washed well. Dip mould in
cold water, pour in mixture, let cool. To be passed with clear soup.
Mrs. John Gregg.
Spaghetti With Tomato Sauce.
Boil a half pound of spaghetti in abundance of water for twenty-five
minutes, then pour off the water, shake the spaghetti as you would
potatoes and turn on to a hot dish, sprinkle 3 tablespoonsful of
Parmesan cheese over it, pour a little hot tomato sauce over this and
serve with a dish of cheese.
Mrs. H. W. Perkins.
Broiled Tomatoes.
Medium sized tomatoes, have a hot gridiron buttered, lay the tomatoes on
over a good bed of coals, cooking first one side and then the other
until done through. Serve hot with butter, pepper and salt. Takes about
20 minutes.
Turkish Pilaff.
1 cupful of stock or water, 1 cupful stewed and strained tomatoes, ⅔
cupful of rice, ½ cupful of butter, 1 teaspoonful of salt, ½ teaspoonful
of pepper. Boil one onion with the tomatoes, cook the rice in boiling
water to cover for ten minutes, pour off all the water, add the stock
and tomato and cook until the liquor is all absolved, then add the
butter and let it stand covered with a crash towel ten or fifteen
minutes. Serve as a vegetable.
M. W. McFarland.
Turkish Pilaff.
1 cup stewed and strained tomatoes, 1 cup of stock highly seasoned with
salt, pepper and minced onion. When boiling add 1 cup well washed rice,
stir lightly with a fork until the liquor is absorbed, then add ½ a cup
of butter, set on back of stove, or in a double boiler and steam twenty
minutes.
* * * * *
WHY NOT HAVE AN ESTIMATE MADE FOR
Electric Lighting.
THE BURLINGTON ELECTRIC LIGHTING CO.,
Would be Pleased to Serve You.
Drop a line to them and their Representative
will cheerfully call and submit prices.
* * * * *
Estate of FRANK KUPPER,
Hardware, Tinware, and Royal Furnaces
* * * * *
R. M. RAAB & BRO.,
LEADING CLOTHIERS, TAILORS AND FURNISHERS,
217 and 219 Jefferson St.
BURLINGTON, IOWA.
* * * * *
BURLINGTON TENT AND AWNING FACTORY,
M. F. WIEDEMAN, Proprietor,
TENTS FOR RENT. 313 North Main St.
* * * * *
THEO. W. NIEMANN,
Choice Groceries, Table Luxuries, Fresh Vegetables and Fruits,
Telephone No. 134. Cor. Fourth and Washington Sts.
* * * * *
Established 1852. TELEPHONE 116. Open Day and Night.
I. PRUGH & SONS,
FUNERAL DIRECTORS AND EMBALMERS,
316 North Fourth St. BURLINGTON, IOWA.
* * * * *
XANO
The Ideal Cleaner and Polisher for Silver, Silverware, Glass and
Glassware,
Lamp Chimneys, Show Windows, Show Cases, Mirrors, Etc. For sale at all
Groceries and Drug Stores. Try a box and if not satisfactory return it.
JOHN A. O’NEAL, Manager. XANO MANUFACTURING CO.
* * * * *
Housewives and cooks will do well to remember, that in order
to secure the best results it is essential to
use pure constituents.
BOECK’S “MONOGRAM BRAND” LEAF LARD
IS STRICTLY PURE
Put up in fancy 3, 5, 10, 20 and 50 lb. lithographed tins
FOR SALE BY LEADING GROCERS.
* * * * *
SALADS.
Chicken Salad.
For one large chicken and same amount of celery after chicken is
chopped, make the following dressing; 2 beaten eggs, 1 tablespoonful of
mustard, 2 tablespoonsful of butter or oil, 1 teaspoonful of salt, juice
of 1 lemon. Steam in double boiler till thick as cream and add one cup
rich cream last. Pour over chicken and celery.
Mrs. E. J. Norwood.
Chinese Salad.
Cover a hot platter with a layer of egg noodles well drained after
removing from the boiling salt water. Over this spread a layer of cold
minced chicken heated in the chicken gravy and seasoned with one
teaspoonful of finely chopped onion. Then cover it all with celery, cut
in ½ inch pieces. Garnish with the celery tops and serve at once.
C. S. C.
Cream Dressing for Salad.
Yolks of 10 eggs, 2 tablespoonsful of sugar. Beat until quite light,
then add 10 tablespoonsful boiling vinegar. Boil all together until it
becomes very thick, then add ¾ of a cup of butter. When ready to use
reduce to proper consistency by adding sweet cream.
Mrs. W. G. Mercer.
Cream Salad Dressing.
Yolks of 5 eggs, 5 tablespoonsful of vinegar. Put the vinegar in stew
pan and while it is heating, beat the yolks. When the vinegar boils pour
it over the eggs. Put the whole in double boiler and stir until thick,
add 1 tablespoonful of butter. When cold thin with cream. Season with
salt and pepper, black or red, and a little mustard.
Salad Dressing.
1 tablespoonful of mustard, 1 tablespoonful of butter, 1 tablespoonful
of salt, 1 tablespoonful of sugar, 1 tablespoonful of corn starch, a
dash of red pepper, 3 eggs beaten thoroughly, 1 cup of cream, warm
slightly and add 1 cup of strong vinegar. Heat in double boiler until
thick like custard. Stir until cold.
Mrs. W. J. Pollock.
Egg Slaw.
Chop fine some nice white cabbage; to about 3 pints of same take 2
tablespoonsful of sugar, 1 teaspoonful of salt, ½ teaspoonful prepared
French mustard, mix with raw cabbage; next cook 2 eggs well beaten,
butter size of hen’s egg, and 1 teacupful vinegar together in porcelain
or earthen-ware vessel, mix with above and serve.
Grape Fruit Salad.
Wash lettuce and let stand a while in cold water, then shake out leaves
and arrange in salad bowl, cut grape fruit in half and with a spoon take
out all the pulp, taking care to preserve the juice. Arrange the pulp on
lettuce leaves and make dressing of oil and juice. To every 3
tablespoonsful of oil allow ½ teaspoonful of salt and ¼ teaspoonful of
white pepper. Put all these ingredients in a bowl and dissolve the salt
and pepper in the oil, then rub the spoon with garlic and stir in the
juice of the fruit until emulsion is formed, pour over the lettuce and
pulp and serve at once. About 1 tablespoonful of juice should be
sufficient for 3 of oil. Stir vigorously, as soon as a whitish compound
is formed the dressing is ready for use.
Mrs. W. J. Pollock.
Potato Salad.
Yolks of 5 eggs, 1 tablespoonful of vinegar to each yolk, 1 level
tablespoonful of butter to each yolk, salt and pepper to taste. Boil and
stir until thick, thin with cream or milk when cold, and you wish to use
it. Add to the sliced potato a little chopped onion, parsley and celery,
especially the onion.
Potato Salad.
To ⅔ of cold boiled potatoes cut in shape and size of a dice take ⅓ of
celery.
DRESSING.—6 tablespoonsful of mixed mustard, 1 teaspoonful of salt, 1
teaspoonful of black pepper, 4 eggs well beaten, 6 tablespoonsful of
vinegar, 1 tablespoonful of hard butter, 1 dessertspoonful of sugar. Use
red pepper if preferred. Set the dish with the mixture in boiling water
and stir until it thickens.
Salad Dressing for Potatoes.
Add the well beaten yolks of 5 eggs to a small teacupful of boiling
vinegar. Cook in earthen bowl, set in a pan of boiling water until
stiff, stir clean from the sides of the bowl while cooking, take from
fire, add 4 tablespoonsful of butter, stir until cool and perfectly
mixed. Add a tablespoonful of minced onions and parsley each to a pint
of dressing. When quite cold season with salt and pepper and a
teaspoonful of mixed mustard, thin with sweet cream. Cook potatoes and
let cool, cut in small squares and put dressing over them.
N. E. P.
Salade de Salmon.
Take 1½ to 2 pounds of cold boiled salmon, pick into nice flaky pieces,
season well with oil, vinegar, dry mustard and pepper. Take inside of
head of lettuce and a little celery, place salmon on it, garnish with
beet roots, whites of hard boiled eggs and sliced lemon.
Mrs. Marshall.
Salmon Salad.
1 can salmon cut in small pieces, 1 small head of hard cabbage chopped
fine, 1 dozen small cucumber pickles chopped, 2 hard boiled eggs,
chopped. Mix ingredients well together and pour over 1 pint vinegar
after beating it to scalding, and seasoning with pepper, salt and
mustard to taste.
Salad Dressing.
Yolks of 4 eggs, teaspoonful of salt, red pepper (very little), 2
tablespoonsful of sugar. Heat well together. Add 4 tablespoonsful of
vinegar, cook until thick. Add 2 tablespoonsful of butter after taking
from stove. Thin with lemon juice and cream.
Tomato Jelly.
½ can of tomatoes, 3 cloves, 1 bay leaf, 1 slice onion, ½ teaspoonful
thyme, 1 teaspoonful salt, 1 teaspoonful sugar, pinch of pepper, ¼ box
or ½ ounce of gelatine soaked in ½ cup of water. Boil together the
tomatoes, spices and onion until the tomato is soft, then add gelatine
and stir until the gelatine is thoroughly mixed. Then strain and pour it
into a ring-shaped mold to set. Serve with the center of the jelly-ring
filled with celery cut into pieces or curled and mixed with mayonnaise.
Form outside the ring a wreath of curled lettuce.
Mrs. Wm. D. Eaton.
Tongue Salad.
Boil 1 tongue, cut into dice, 3 hard boiled eggs, cut whites into dice,
shred lettuce leaves in small pieces, mix tongue and egg with mayonnaise
dressing, add lettuce, crush yolks with fork and sprinkle over the
salad. Garnish with lettuce, pickles, beets or onions.
Miss Genevieve Adams.
PICKLES AND RELISHES.
Some cooks never know what to serve with different meats as relish. We
give the following table: With roast beef, grated horse radish; roast
mutton, currant jelly; boiled mutton, caper sauce; roast pork, apple
sauce; boiled chicken, bread sauce; roast lamb, mint sauce; roast
turkey, oyster sauce; venison or wild duck, black currant jelly; broiled
fresh mackerel, sauce of stewed gooseberries; boiled bluefish, white
cream sauce; boiled shad, boiled rice and salad; compote of pigeons,
mushroom sauce; fresh salmon, green peas with cream sauce; roast goose,
apple sauce.
E. G. R.
Oiled Cucumbers.
An Excellent Relish—1 peck medium sized cucumbers, pare and slice half
an inch thick. Put in jars with salt in layers and stand over night.
Wash off the brine and dry. 1 cup best olive oil, 1 ounce white mustard
seed, 1 ounce black mustard seed, 1 teaspoonful celery seed. Pour over
the cucumbers and stir thoroughly. Heat 1 quart vinegar to boiling point
and when cold pour over all. Seal.
Katherine N. Stevens.
Oil Pickles.
3 dozen large cucumbers, ¼ peck of onions, ¼ peck of red or green large
sugar peppers. Half and seed the peppers, slice the cucumbers and the
onions, sprinkle salt over all, let them stand over night; then pour
water over them and drain them well, then put in jars or large glass
bottles, a layer of each until the jar is full with the following
spices: 1 ounce of allspice ground, 1 ounce of cloves ground, ¼ pound of
mustard ground, 1 pint of sweet olive oil; mix these and 3
tablespoonsful of black pepper together, pour over the pickles and fill
your jars with cold vinegar.
Mrs. E. L. Stone.
Little Cucumber Pickles.
When the cucumbers are gathered, wash them and put them in strong salt
water. In the course of two weeks or a month, rinse and drain them
thoroughly and allow them to come to a boil in good cider vinegar in
which a lump of alum the size of a chestnut has been dissolved. Stir
them to make them uniform. They can stand in this plain vinegar a month
or two if desired. Then to each quart of vinegar take a ½ pound of
sugar, a handful of white mustard seed and one of black, a tablespoonful
of celery seed, a handful of garlic, one of orange peel and one each of
stick cinnamon, red peppers, horse radish and a blade or two of mace.
Take the cucumbers from the plain vinegar, drain, and heat, but not
boil, in the spiced vinegar. Bottle and put away for use.
L. R. B.
Oiled Cucumber Pickle.
1 peck medium sized cucumbers. Pare and slice in ½ inch slices, stand
over night with a little salt thrown over them; and in the morning wash
with clear water through a colander. Take a small cup of olive oil, ½
ounce of white mustard seed, ½ ounce of black mustard seed, 1
teaspoonful of celery seed. Mix seeds in oil and pour over the cucumbers
and stir thoroughly. Have a quart of vinegar made hot and when cool pour
over the cucumbers and put in jars. Have the cucumbers covered with
vinegar. Seal if you wish.
Frances H. Potter.
Chopped Pickle.
2 gallons chopped cabbage, 2 gallons chopped tomatoes, 1 gallon chopped
cucumbers, ½ gallon chopped onions. Salt each separately and let stand
twelve hours. Then wash thoroughly, squeezing through a cloth. Mix all
the ingredients together, adding 3 large red peppers, chopped fine, 3
small hot peppers, chopped fine, ½ pint of celery seed, 1 cup of brown
sugar, 1 gallon of vinegar. Heat slowly till it turns yellow. Pack in
jars.
M. A. S.
Green Tomato Pickles.
1 peck green tomatoes sliced the day before you are ready for pickling,
sprinkling them through and through with salt—not too heavily. In the
morning drain off all liquor from them. Have a dozen good-sized onions
rather coarsely sliced. Take a suitable kettle and put in a layer of
sliced tomatoes, then of onions, and between each layer sprinkle the
following spices: 6 red peppers chopped coarsely, 1 cup of sugar, 1
tablespoonful each of ground cinnamon, ground allspice and mustard, 1
teaspoonful of cloves. Pour over 3 pints good vinegar, or enough to
completely cover them, boil until tender. If the flavor of onions is
objectionable the pickle is equally good without them.
Mrs. H. W. Perkins.
Spiced Currants.
Pick the currants from the stem, weigh them, and to each pound of
currants take 1½ pound of sugar, wet it with a little vinegar. To 6 or 8
pounds of currants take 6 teaspoonsful of ground cloves and the same of
cinnamon. Dissolve sugar and vinegar, put in the currants and spice, and
let them boil half an hour, or until it is quite stiff when cooled. Put
in jelly glasses. When cold run a layer of melted paraffine over the
top, let it stand until perfectly cold, then put on covers.
Mrs. H. C. Garrett.
Chili Sauce.
9 large tomatoes, 3 small peppers, 1 large onion. Chop fine and add 2
small cups of vinegar, 2 tablespoonsful of sugar, 1 tablespoonful of
salt. Mix well together and boil 1 hour, then add 1 teaspoonful of
ginger, 1 teaspoonful allspice, ½ teaspoonful of cloves. Put in large
mouthed bottles and seal.
Horse-Radish Sauce for Roast Beef.
After beef is roasted, take pan gravy, pour fat from it, grate 2 inches
of horse-radish, put in bowl, leave under cover for several hours. Put
in pan ½ tablespoonful of butter, teaspoonful of flour, shake together,
thin with small ½ teacup of milk and the gravy, pinch of sugar and pinch
of salt.
Mrs. John Gregg.
Cucumber Catsup.
12 “White Spine” cucumbers, pare and remove seeds, chop or grate fine,
drain in muslin bag and squeeze dry as possible, add 6 white onions
chopped fine, 1 tablespoonful whole black peppers and ½ dozen red
peppers, chopped.
M. C. G.
Sauce Royal.
1 peck of ripe tomatoes (pared), 6 onions, 6 peppers (red), 6 cups of
sugar, 6 cups of vinegar, 6 tablespoonsful of salt. Chop onions and
peppers very fine, mix all together and boil an hour, cool and strain
through a colander, then heat, and seal boiling hot.
Mrs. R. Crapo.
* * * * *
All the Receipts in this Book can be prepared better on a
GAS COOKING STOVE
THAN ANY OTHER STOVE.
Call at our office and see them. 600 in use in Burlington.
BURLINGTON GAS LIGHT CO.,
308 North Fourth St.
* * * * *
STERLING & SON,
COAL AND WOOD,
Telephone 238. Cor. Main and Washington Sts.
* * * * *
WYMAN & RAND,
[INCORPORATED].
Carpets, Wall Paper, Draperies,
WINDOW SHADES, WOOD MANTELS AND TILING.
Cor. Valley and Third Sts. BURLINGTON, IOWA.
* * * * *
RANKIN & DODGE,
Wholesale and Retail ICE, Office, 605 Jefferson St.
Telephone No. 130, two rings. Ice House, Columbia & Central Ave.
* * * * *
DON’T FORGET
——THE——
GREAT REMOVAL SALE!
——AT——
H. A. BROWN & CO.’S
217 MAIN STREET.
* * * * *
PASTRY AND PUDDINGS.
Plum Pudding.
If you wish to learn to cook, buy Flint Hills’ Cook Book,
And read it every day and night,
Then study every dish, from mutton down to fish
And learn to make it tempting to the sight;
Be careful with your dough, and roll it very slow,
O, have it just the proper size.
Have an eye upon your spice; oh, cook it brown and nice,
And then you’ll carry off the winning prize.
You get a little flour, a lemon very tart,
A handful of raisins with a clove,
You put it in a bag, or any other rag.
A nice bright fire in the stove;
A little milk and egg, molasses just a dreg,
A drop or two of rum that’s nice;
You’d better watch the clock, don’t have it like a rock,
This pudding that is mixed with spice.
Abbie Mac Flinn.
Apple Dumplings.
Put a generous cup of sugar in a baking dish half full of hot water and
while this is boiling make the pastry. Sift a scant pint of flour with a
pinch of salt and even teaspoonful of baking powder, rub into this
butter or lard the size of an egg, and mix with milk or water. Roll thin
and cut in seven pieces; fill these with sliced apple. After moulding
them place in the hot syrup, sprinkle with nutmeg and bake about half an
hour. There is no need of serving sauce if there is plenty of syrup in
dish—though cream is an improvement.
Mrs. Will Moore.
Brown Pudding.
Stir thoroughly together 1 cup of molasses, 1 cup of butter, 1 cup of
sour milk, 1 cup of chopped raisins, 3 cups of flour, 1 teaspoonful of
soda in little boiling water; add citron if desired. Steam 3 hours.
Serve hot with wine sauce.
Mrs. Smith.
Fig Pudding.
Chop 6 ounces of suet and ½ pint of figs fine, add ¾ pint bread crumbs,
4 ounces of moist sugar. Mix first the bread and suet, then the figs and
sugar, add a little nutmeg, a well beaten egg, a cup of sweet milk.
Steam in a mold 4 hours.
SAUCE—1 cup of sugar, ½ cup of butter, boil well together, ¼ cup of
brandy added before taking from stove; beat yolk of 1 egg and stir in,
beat white of the egg and stir in, not before it is sent to the table.
Miss G. Adams.
Fruit Sponge Pudding.
2 cups of sponge cake crumbs, dry, 2 cups of boiling milk, 1
tablespoonful of butter, ½ cup of sugar, 2 tablespoonsful of flour
(prepared flour), ½ pound of currants, washed and dried, whites of 2
eggs whipped stiff, bitter almond flavoring. Soak cake in hot milk,
leave it over fire until scalding batter, stir in butter, sugar and
flour; the latter wet with cold milk, pour into bowl to cool. When
nearly cold stir in fruit-crumbs with eggs, sugar beaten to cream, corn
starch. Have water boiling hard, stir in pieces of fruit. Put mold at
once in hot water, serve with sauce.
K. E. R.
Snow Pudding.
Syrup of ⅔ cup boiling water, ⅔ cup of sugar, juice of 2 lemons; when
cool add ¼ package of Nelson’s gelatine which has been dissolved in cold
water. Beat to a stiff froth whites of 3 eggs and to this add slowly the
syrup, beat until quite thick, put in a mold and set away until hard.
Serve with a boiled custard made of the yolks of 3 eggs.
K. E. R.
Chocolate Pies.
Grate ½ cup of bakers’ chocolate, pour over a little cold water, then
add ½ cup of boiling water and dissolve thoroughly. Take yolks of 5 eggs
well beaten with one tablespoonful of corn starch. Add to this the
whites of the eggs beaten very light, 1 quart of milk and 1
tablespoonful of vanilla. Bake with an undercrust, with meringue on top.
This makes three pies.
Mrs. Wm. D. Eaton.
Date Pies.
Soak 1 pound of dates over night, sift, and add 1 quart of milk, 2 eggs,
salt, 2 tablespoonsful of sugar. Bake in rich crust like custard pies.
This makes two pies. Mrs. Seymour H. Jones.
French Cream Pie.
3 eggs, 1 cup of sugar, 3 tablespoonsful of water, 1½ cups of flour, 2
teaspoonsful baking powder. Beat the 3 yolks very light with the cup of
sugar, add water. Beat the whites very light and add to above by
spoonsful, alternately, with same of flour till both are lightly mixed
in, add baking powder last. Bake in two layers.
CREAM—1 pint boiling milk, 2 tablespoonsful of flour, 1 egg, ¾ cup of
sugar, flavor to taste. Cook like custard. When cakes are baked, arrange
on two plates, split with sharp knife and fill with the cream.
Mrs. Seymour H. Jones.
Squash Pie.
2½ cups of strained squash, 2½ cups of milk, 3 eggs, 1 tablespoonful
melted butter, 1 heaping cup of sugar, 1 teaspoonful cinnamon, 1
teaspoonful ginger, 1 scant teaspoonful mace. This makes two pies.
Mrs. C. P. Squires.
Secess or Southern Pie.
1 pint of milk, 1 pint of cream, 6 eggs. Line a deep dish with thin pie
crust and sprinkle seeded raisins over the bottom crust. Beat the eggs
light; leave out 3 whites for frosting. Add 1 small cup of sugar to the
eggs, put with the cream and milk, and pour into the crust after putting
in the flavor, either lemon or vanilla, and bake in the oven until
custard is set. Beat the three whites, add some powdered sugar, return
to the oven after putting the whites on top, until the top is a light
brown.
Mrs. Ruth R. Crapo.
Transparent Pie.
Make a rich crust and place in pie pan, drop over it fruit jelly. Make a
custard of 1 cup of sugar, ¾ cup of butter, 3 eggs, 1 cup of warm water.
Beat up the whites of eggs and add the last thing before baking. Served
cold.
Ella G. Roads.
Amherst Pudding.
1 cup of milk, 1 cup New Orleans molasses, 1 egg (beaten), 3 cups of
flour, 1 full cup of chopped and stoned raisins, 1 teaspoonful of salt,
about 1 teaspoonful each of cinnamon, clove and nutmeg. First dissolve
carefully 1 teaspoonful of soda in the molasses, then add the other
ingredients. Dredge raisins with part of the flour and add last. Steam
2½ or 3 hours. Serve with sauce.
S. S. C.
Amherst Pudding.
1½ cups of sour milk, 1 cup of dark molasses, 1 cup of suet, chopped
fine, 1 cup of seeded raisins, ½ cup of citron, 1 teaspoonful of soda, 1
teaspoonful of salt, stir all together, steam 3 hours.
SAUCE OF PUDDING—Into a pint of boiling water stir to a paste a
tablespoonful of corn starch or flour, rubbed smooth in a little cold
water; add a cup full of sugar, a tablespoonful of vinegar, cook well
for 3 minutes, add a piece of butter the size of a small egg, flavor
with a tablespoonful of vanilla.
Mrs. L. L. Arnold.
Anna’s Pudding.
1 pint of milk, ½ cup of flour. Dissolve flour in a little of the milk,
then add to the remainder of milk which should be boiling. Cook until it
thickens, then add ½ cup of butter, ½ cup of sugar, yolks of 5 eggs
thoroughly beaten. Last add the whites beaten very light and flavor with
vanilla. Set pudding dish in pan of boiling water and bake in a hot oven
20 or 25 minutes. Serve immediately with a hard sauce. It should be very
light and foamy. If allowed to stand it falls.
Mrs. Wm. D. Eaton.
Apple Pudding.
Fill a pudding dish with apples pared and quartered, cream 1 cup of
butter and 2 cups of sugar, add the yolks of 3 eggs, spread this over
apples and bake 45 minutes. Beat the whites to a stiff froth, sweeten,
and spread over the pudding, and return to oven to brown.
Banana Pudding.