No. 574. Fig Pudding, Steamed

28 cts.

A : 1 c. figs, chopped tine. 1 c. bread-crumbs, soaked in 1 c. hot milk. 1/4. sugar, 1 c. raisins, seeded, 1/2. currants, 1/4 c. almonds and 1/4 c. citron chopped, or 2 sour apples, chopped, 1 tsp. cinnamon, 1/4 tsp. each nutmeg, cloves, and salt, 1/4 c. suet chopped tine, 3 egg-yolks ;

B : Whites, beaten stiff, 1/4 c. sherry or brandy.

Mix A thoroughly, fold in B, turn into buttered moulds, cover, and steam 2 hours. Serve with White Sauce No. 596 (White Sauce).

No. 575. Fruit Snowballs, Steamed

20 cts.

A : 1/4 c. butter, cream with 1/2 c. sugar, add 1/4 c. milk, and 1 c. flour, sifted twice, with 11/2 tsps. baking-powder;

B : 3 egg-whites, beaten stiff ; C : 1 c. candied cherries ; 1): Pistachio Sauce No. 594 (Pistachio or Maraschino Sauce).

Mix A thoroughly, fold in B, fill 6 small buttered cups, cover with buttered paper, butter-side up, steam \ hour, turn out on plates, sprinkle with powdered sugar, garnish with ('. and serve with D.

No. 576. Graham Plum Pudding, Steamed

20 cts.

A : 1 c. molasses, 1 c. milk. 1 tbsp. butter, 1 tsp. cinnamon, 1/2 tsp. cloves, 1 c. raisins, seeded and chopped, \ c. currants, 1/4 c. citron, sliced, 1 beaten egg, 11/2graham flour, mixed with 1 tsp. soda : B : SherrySauce No. 606 (Sherry Sauce).

Mix A thoroughly, fill buttered moulds, steam 3 hours, turn out and serve with B.

No. 577. Macaroon Souffle

24 cts.

A : 1/4 lb. macaroons, 1 c. cream, heat until boiling, add 3 egg-yolks, beaten, 1/8 tsp. salt;

B : Whites, beaten, 1/2 tsp. almond extract, 1 tbsp. brandy.

Cook A until boiling, beat until cold, fold in B, bake in buttered mould 10 m., turn out, and serve with whipped cream.

No. 578. Marmalade Fritters

12 cts.

A : 6 round, thin bread sandwiches, filled with marmalade ;

B : 2 eggs, beaten, 1/2 c. milk, 1 c. flour, 1 tbsp. sugar, 1 tbsp. butter or oil, dash salt, mix thoroughly.

Cover A with B, fry in hot fat, drain, sprinkle with powdered sugar and cinnamon, and serve.

No. 579. Omelette Souffle

20 to 35 cts.

A : 3 egg-yolks, \ c. powdered sugar, flavoring ;

B : Whites of 6 eggs, 1/8 tsp. salt, beaten very stiff.

Beat A 10 m., fold in B, turn in buttered pan, bake 10 m.

in hot oven. Serve immediately.

With Chocolate: Add 3 tbsps. grated chocolate or cocoa and 1 tsp. vanilla to A.

With Fruit or Jelly: Add 1 c. candied fruit soaked in 3 tbsps. sherry, or 1/2 c. jelly, to A.

With Orange or Pine-apple: Add grated rind and pulp of 1 orange, 1 tsp. lemon-juice, or \ c. pine-apple pulp and juice 1/2 lemon to A.

With Prunes: Add 1/2 lb. prunes stewed, drained, and mashed, and 1 tbsp. lemon-juice to A.

With Rum or Brandy : Add 1 tbsp. rum to A, bake, pour over 1/4 c. brandy or rum, and set on fire just before placing on table.

No. 580. Plum Pudding, Steamed

35 cts.

A : 1 c. suet, chopped fine, 1 c. raisins, seeded, 1 c. currants, 1/2 c. citron and candied orange-peel, sliced, 1 c. granulated sugar, 3 cs. soft bread-crumbs;

B : 4 eggs, one at a time, 1/2 c. milk, 1/4 c. brandy, 1 tsp. cinnamon, 1/2 tsp. each allspice, cloves, and nutmeg, grated rind of 1 lemon ; C : Cream Brandy Sauce No. 600 (Cream Brandy Sauce).

Mix A, add B, till mould, steam 7 or 8 hours, turn out on a dish, pour over 1/4 c. brandy or rum-or make a hole in top of pudding, insert a writing-paper box, trim edges, fill box with brandy or rum-set on fire. Serve with C.

No. 581. Rum Custards

15 cts.

A : Add 2 tbsps. rum and 1 tbsp. brandy to plain custard mixture.

Hake in 6 shallow cups, turn out and serve.

No. 582. Sponge Pudding

14 cts.

A : 2 cs. boiling milk. 1/4 c. sugar, dash salt, add 1/2 c. flour mixed with 1/8 c. cold milk, when boiling, add 5 egg-yolks, well beaten ;

B : Whites, beaten stiff ;

C : Sherry Sauce No. 606 (Sherry Sauce).

Cook A until thick, remove from fire, fold in B, bake in buttered dish 20 m. Serve immediately with C.

No. 583. Short-cakes

20 to 40 cts.

A : 2 cs. flour. 4 tsps. baking-powder, 1/4 tsp. salt, sift twice, add \ c. cold butter :

B : 1/2 c milk ;

C : Whipped Cream Sauce No. 597 (Whipped Cream Sauce).

Mix and chop A into crumbs with a knife, add B, or enough to make soft dough, roll 1/2 inch thick, cut into 12 small, round, or square cakes, spread 6 with butter, place the remaining 6 on top, bake until light brown, split open, fill, and cover with warm fruit. Serve with C.

With Currants : Till and cover cakes with 2 cs. crushed currants, mixed with 1/2 c. sugar, omit C, and cover with meringue.

With Peaches: Fill and cover cakes, with 2 qts. peacbes, sliced, and mixed with \ c. powdered sugar, flavor 0 with almond extract.

With Strawberries: Fill and cover cakes with 2 qts. strawberries, cut in two, and mixed with 1 c. powdered sugar.

No. 584. Suet Pudding

18 cts.

A : 1/2 c. beef suet, chopped fine, 1/4 c. sugar, 3/4 c. milk, 1 c. raisins, seeded and cbopped, 1/2 c. currants, 1/2 tsp. nutmeg or cinnamon, 1/4 tsp. salt;

B : 2 cs. flour or entire wheat, and 3 tsps. baking-powder, sifted twice.

Mix A, add B, fill small moulds, steam 11/4 hours, serve with Cream Sherry Sauce No. 601 (Cream Sherry Sauce).