White Pudding. (Very Good)

6 stiffy-beaten whites of eggs. 3 cupfuls milk. 1 tablespoonful rose-water. 2 cupfuls flour, sifted with 1 teaspoonful baking-powder.

1 cupful powdered sugar. 1 tablespoonful melted butter.

Whip the sugar into the stiffened whites, add the butter and rose-water, then the milk and prepared flour. Bake in a buttered mold, in a rather quick oven. Serve with sugar, cream or vanilla sauce. The yolks of the eggs may be used for Gold Cake or salad dressing or corn-starch pudding.

This pudding will be very nice, but not white, if made with 3 entire eggs instead of 6 whites. It will also be good steamed instead of baked. In fact any plain cake batter is very nice steamed, and served hot with a pudding sauce.

Cake With Sauce

Any kind of cake is nice sliced and a rich, hot pudding sauce turned over it. Cake with raisins in, served in this manner is a very good and wholesome substitute for Plum Pudding, which is a decidedly indigestible dainty. Stale cakes may also be served in this manner.

Flummery

Cut the cake in thin slices, lay in a deep dish and pour over it a custard made as follows Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, add 1 pint of milk, set in a kettle of boiling water. When it thickens stir in the whites beaten to a stiff froth and pour over the cake. Soft molasses gingerbread is very good served in this way. Several kinds of cake may be used at the same time. This dish may be slightly varied by making a simple boiled custard in the proportion of 2 eggs to a pint of milk. Sweeten, flavor and pour over the cake. Nice for dessert.

Graham Or Oatmeal Mush

Make the mush as usual, not too thick; serve hot in saucers with any favored pudding-sauce.

Rolled Mince Pudding

3 cupfuls flour. l egg.

4 tablespoonfuls chopped suet. A pinch of salt.

Mix the chopped suet with the flour, stir in the beaten egg, together with water enough to mold, roll into a thin sheet, spread thickly with prepared mince-meat, roll up firmly, pinch the ends to secure the mince-meat; tie carefully in a cloth, put the pudding in boiling water and boil fast two hours.

Sauce

2 cupfuls of sugar put in a saucepan with 1 gill of boiling water; let simmer five minutes. Add a small lump of butter and flavor with cinnamon and nutmeg. Turn the pudding on a hot dish and pour the boiling sauce over it; 2 or 3 tablespoonfuls of boiled cider may be added to the sauce. It can be flavored with lemon if preferred, or a hot lemon sauce can be used.

Cabinet Pudding

1 pint flour, sifted with:

2 teaspoonful baking-powder. 1 cupful sugar.

1 cupful raisins, seeded and out in two.

4 eggs (reserve 2 yolks for sauce. ½ lemon, juice and grated yellow rind. 1 cupful Zante currants, washed and dried.

Cream the butter and sugar, add the eggs, well-beaten, then the milk, flour, etc. Put in a buttered pudding-mold and boil steadily two hours. Serve with hot Cabinet Pudding sauce.