Take pieces of dry bread, about a quart, soak in warm water till soft. Add 3 beaten eggs, 1 cup of sugar, 1 cup of raisins. Mix well. Boil in a bag or pudding-mold an hour or two. Serve with vanilla sauce.
Mrs. L. Currey, Detroit, Michigan.
One quart bread crumbs, softened in boiling water, 1 cup chopped suet, 1 cup currants, or any other fruit, 1/2 cup molasses, 2 eggs, pinch of salt. Bake in a hot oven about 1/2 hour. Serve with any kind of sauce.
1 quart milk.
14 even tablespoons grated bread crumbs. 12 tablespoons grated chocolate. 6 eggs.
1 tablespoon vanilla (less if very strong). 1 cup sugar. Beat 4 yolks and 2 whole eggs very light with the sugar.
Scald the milk and pour it hot over the bread and chocolate. Add the eggs, sugar and vanilla, and more sugar if desired sweeter. Pour into a buttered pudding-dish and bake 1 hour in a moderate oven. When cold pour over the 4 whites well beaten with 4 tablespoons powdered sugar and 1 teaspoon vanilla.
3 tablespoons grated chocolate. 1 quart sweet milk.
1/2 cup sugar.
4 tablespoons corn starch.
Scald the milk over hot water. Stir in the corn starch dissolved in a little cold milk with the chocolate. Add the sugar and stir until cooked. Eat with cream or hard sauce.
Mrs. Elliott Durand, Chicago.
Line a deep plate with rich paste. Cover with a thick layer of preserves, covered with a tablespoon of chopped almonds and half as much candied lemon peel. Beat well, separately, 4 yolks and 2 whites of eggs, add a coffee-cup of sugar, 1/4 pound of butter melted. Mix thoroughly and pour over the preserves. Bake in a moderate oven. Cover with a meringue made of the whites of 2 eggs and 2 tablespoons sugar. Brown delicately.
3/4 pound sweet almonds blanched and chopped fine. 1 teaspoon rose water. 6 eggs well beaten.
4 tablespoons powdered sugar mixed with eggs. 1 quart sweet milk.
3 tablespoons powdered crackers.
4 tablespoons melted butter. 4 ounces citron shredded fine.
Add almonds after the other ingredients are mixed together. Line a pudding-dish with rich pie-paste. Pour the mixture in and bake till done. Serve cold. Make at least 12 hours before serving, if possible.
Miss Olive Parker, Tollesboro, Ky.
4 yolks of eggs, well-beaten.
I cup sugar.
I cup butter.
1/2 nutmeg grated.
Cream the butter and sugar; add the yolks. Bake in tart shells. Will make about 3 dozen. Beat the whites with 4 tablespoons sugar and 1 teaspoon lemon extract, and put on as a meringue. Brown lightly in a quick oven. A cup of cream is used with the above ingredients when wanted richer.
Four tablespoons sago soaked in water all night. In the morning add 3 cups milk, 4 eggs, pinch of salt, 1 small cup sugar. Lemon peel, cinnamon, nutmeg, either, or all.