Charlotte Russe.
1 quart thin cream, cupful powdered sugar, 1 teaspoonful McIlhenny's Mod can Vanilla, 12 lady's fingers, 2 tablespoonfuls gelatin.
Soak the gelatin in cold water half an hour. Beat the cream, and drain off the whip on a sieve. Line a mold with lady's fingers. Pour the cream in a basin and set it in a pan of ice water. Add to the soaked gelatin enough boiling water to dissolve it. Add the sugar carefully to the cream, then the vanilla, and last strain in the gelatin. Commence to stir imme diately; stir from the sides and bot tom of the basin until it begins to thicken, then pour into molds, and set on ice to harden.
Poor Man's Pudding.
2 cupfuls milk, 4 tablespoonfuls rice, I cupful brown sugar, Dash salt, / teaspoonful cinnamon, 1 tablespoonful butter.
Wash the rice, add milk, sugar, butter, and seasoning. Bake several hours, stirring frequently till it is moist and brown.
Cottage Pudding.
/ cupful butter, 1 cupful sugar, 1 egg, 21 cupfuls flour, 8 teaspoonfuls Calurnet baking powder.
Cream the butter, add sugar grad ually, and the egg well beaten; mix and sift flour, baking powder, and salt; add alternately with milk to first mixture; turn into gem pans, bake thirty minutes. Serve with va nilla sauce.
Steamed Apple Pudding.
2 cupfuls flour, 4 teaspoonfuls Calumet baking powder, / teaspoonful salt, 2 tablespoonfuls butter, cupful milk, 4 apples cut in eighths.
Mix and sift the ingredients; rub in the butter, add milk gradually, toss on a floured board, pat and roll out, place apples on middle of dough, and sprinkle with sugar mixed with a dash of nutmeg and salt. Wrap the dough around the apples and lift into buttered molds. Cover and steam an hour and v, half, and serve with vanilla sauce.
Snowballs.
cupful butter, 1 cupful sugar, / cupful milk, 21 cupfuls flour, 3/ teaspoonfuls Calumet baking powder.
Whites 3 eggs.
Cream the butter, add sugar grad ually, then the milk and flour mixed and sifted with baking powder; last the whites of eggs beaten to a stiff froth. -Steam thirty-five minutes in buttered cups; serve with strawberry hard sauce.
English Plum Pudding. cupfuls flour, cupfuls stale-bread crumbs, f pound raisins, 1 pound currants, pound suet, 1+ cupfuls sugar, 1 cupful molasses, 3 ounces candied orange peel, 1 teaspoonful nutmeg, 1 teaspoonful mace, 6 eggs, 1 teaspoonful salt.
Mix all the dry ingredients, add the eggs well beaten, and stir ten minutes. Turn into a floured pud ding cloth or mold. If the cloth is used, tie securely, leaving some space to allow the pudding to swell, and plunge into a kettle of boiling water. Cook five hours. Keep the pudding immersed in water during the entire cooking. Serve with hard sauce.