Almond Mandalines

Mrs. Henry C. Buckner

1 1/2 cups of powdered sugar,

1/2 cup of butter,

3/4 cup of milk,

4 eggs, or 8 yolks,

1/2 cup of cornstarch,

1 1/2 cups of flour,

2 teaspoons of baking-powder,

1 teaspoon of vanilla.

Bake in 12 mandaline tins. When cold, cut off top with shell spoon, scrape out inside, fill with the following:

1 pint of whipped cream, 1/2 pound of almonds, grated, 1/2 cup of sugar, 1/2 teaspoon of vanilla.

Cover with top; frost with white icing.

A Rich And Delicious Nut Pudding

Mrs. Henry C. Buckner

Beat separately 6 eggs; to the yolks add 11/2 cups of granulated sugar. When the whites are very stiff, add 3 cups of finely chopped nuts. Mix all together lightly and stir in 1 teaspoon of vanilla. Last, stir in 1 teaspoon of baking-powder, well-mixed in 1 tablespoon of flour.

This is to be baked quickly in jelly-cake pans. It makes 3 layers. Put together with whipped cream. It takes a quart of cream. Season it with a little wine or whisky.

Apple Pudding

Mrs. W. T. Buckner

3 teacups of apples, 2 teacups of sugar, 1 teacup of butter, 7 eggs, leaving out 4 whites for meringue.

Cook in rich pastry and put meringue on top and brown.

Black Pudding

Mrs. James E. Clay

4 yolks of eggs,

1 teacup of sugar,

2 teacups of flour, 1 teacup of butter,

1/2 teacup of sour cream,

1 teacup of blackberry jam,

1/2 teaspoon soda,

Cinnamon, allspice, and cloves to taste.

Bake in pudding-pan or steam. Eat with white sauce seasoned with whisky.

Blue Grass Pudding

E. D. P

1 coffeecup of molasses,

1 coffeecup of sour cream,

1 full teaspoon of soda,

1 coffeecup of beef suet,

4 cups of flour,

1 pound of raisins,

1/4 pound of citron,

1 pound of apples, chopped fine,

1/2 nutmeg,

2 teaspoons of cinnamon, or spices to taste.

Mix molasses, cream, and soda and let it foam. Add suet, flour, raisins, citron - having dredged them with flour - apples, and spices.

Grease mould well and let it steam 3 hours. Leave room for swelling. This quantity makes 2 puddings. Serve with sauce.

Cabinet Pudding

E. D. P

1/2 pound of butter,

1/2 pound of sugar,

5 eggs,

1/2 cup of milk,

1/2 pound of sifted flour,

1/2 pound of raisins, seeded and dredged in flour.

Cream the butter and add sugar. Add well-beaten yolks, then milk, and by degrees the flour, alternately with the whites. Add the raisins and pour into well-buttered pudding-mould and boil 2 1/2 hours. The mould should have a top. Put in kettle of boiling water. Keep the water within 1 or 2 inches of the top. The steam helps to cook the pudding, and the pot should be kept covered.

Caramel Pudding

Mrs. Henry C. Buckner

1 full pint of rich milk or cream, Yolks of 2 eggs,

2 tablespoons sugar,

1 tablespoon cornstarch,

Wine, macaroons, or any kind of preserved fruit.

Heat the milk in a double boiler. Beat the yolks very light and add the sugar. Stir the cornstarch with a little cold milk and add to the boiling milk, and add macaroons or fruit. Cook till thick. Make a meringue of the 2 whites and 4 tablespoons of sugar, cover the top and set in oven and brown slightly.