FRENCH.
Peach Crumb Pudding.
I pint stale-b—ad crumbs, I tablespoonful melted butter, 2 eggs, cupful sugar.
On a pint of stale-bread crumbs pour boiling water and stir in melted butter. After standing till thor oughly soaked, add eggs and sugar. On the bottom of a buttered dish put a thin layer of this batter, over it a layer of sliced peaches, and so on, dredging each layer of peaches with sugar, till the dish is full, having batter at the top. About an hour in a moderate oven will be required for the baking. Serve with sweet ened cream.
Suet Cherry Roly-Poly.
5 ounces suet, pound flour, i teaspoonful salt.
Remove the fiber and skin from suet, chop fine, add flour and salt, mix well. Add sufficient cold water to make it stick, and roll out on a well-floured board. Cover with pitted cherries, dust with sugar, and roll quickly; tie in to. well-floured cloth, leaving room for it to swell. Place in a kettle of boiling water and keep it boiling steadily two hours, or it may be steamed two hours and a half. Serve hot with any sweet sauce, or sweetened cream.
Marmalade Pudding.
pound bread crumbs, pound brown sugar, pound suet, 4 eggs, I small jar orange marmalade.
Mix together, put in a mold with tight-fitting cover, and boil three hours.
Huckleberry Pudding.
Line pudding dish with buttered slices of bread. Fill with huckle berries, sprinkle oVer sugar and the grated rind and juice of a lemon. Place on top of buttered bread. Set in a pan of water in a hot oven; cover the pudding with a plate, and bake one and a half hours. When the pud ding is done, cover with a meringue made of the whites of 2 eggs beaten to a stiff froth and 2 tablespoonfuls powdered sugar. Return to the oven to brown lightly, and serve hot.
Plain Plum Pudding.
4 cupfuls flour, 1 pound currants, 2 cupfuls sugar, I pound raisins, pound candied lemon peel chopped fine, 1 pound suet chopped fine, 1 teaspoonful Calumet baking powder, Nutmeg and cinnamon.
Sift the flour, baking powder, spices, and salt; add other ingre dients. When well mixed, add suffi
cient cold water or milk to make a batter just thick enough to spoon into the mold. Leave room for it to rise. Cover closely, and boil six hours.
Fluff Pudding.
2 tablespoonfuls gelatin, 2 cupfuls cream, 1 teaspoonful McIlhenny's Mmd can Vanilla, 2 cupfuls milk, 3 eggs, cupful sugar.
Soak the gelatin in cold water half an hour. Scald the milk, and dissolve the gelatin in it. Beat the yolks and sugar together, stir into the boiling milk, and cook two minutes. Take from the fire, add the vanilla, and turn into a bowl to cool. Stand the bowl in a pan of cracked ice, and stir constantly until it thickens; then add the whipped cream; turn into a mold and set away to harden. Serve with whipped cream.
Snow Pudding.
2 tablespoonfuls gelatin, 1 cupful sugar, 2 eggs, Juice 2 lemons, 2 cupfuls milk, 1 teaspoonful McIlhenny's Mexi can Vanilla, 1 cupful boiling water.
Let the gelatin soak half an hour in cold water, pour over it boiling water, add sugar, and stir till dis solved; add the lemon juice, and strain; set in ice water. When cold, whip with an egg beater until white as snow; beat the whites of eggs to a stiff froth, and stir them in. Dip a mold in cold water, pour the pudding into it, and set in a cold place till it hardens.
Sauce for Pudding.
Scald the milk; beat the yolks of eggs and a cupful sugar together, stir into the boiling milk. Cook two minutes, add vanilla, and pour out to cool. Dish the pudding with the sauce poured about it.
Bananas and Tapioca.
cupful minute tapioca, 1 pint boiling water, cupful sugar, teaspoonful salt, Juice 2 lemons, Whites 2 eggs, 5 bananas, Whipped cream.
Mix the sugar and tapioca, stir into the boiling water and salt; cook, stir ring occasionally, until the tapioca is transparent, then add the lemon juice and fold in the whites of eggs. When the eggs are evenly distributed throughout the mixture, fold in the pulp of the bananas cut in thin slices. Serve with cream, whipped or plain.