Suet Pudding - For Home Work

Three teaspoonfuls of baking powder, one cup chopped suet, one cup raisins, one cup molasses, one cup sweet milk, four cups flour, one-eighth teaspoonful soda (for the molasses). Steam three hours. Put together same as fig pudding.

Suet Pudding - For Class Work

Three teaspoonfuls of baking powder, one cup chopped suet, one level teaspoonful of baking powder, one-fourth of a teaspoonful of salt, one-fourth cup of milk. Cook until done.

Bread Pudding

Slice the bread, and spread daintily with butter. Then make a custard, using two eggs to one pint of milk, sweeten to taste, dust with salt, then pour the mixture over the bread in a baking dish, and bake. Flavor to taste.

Steamed Fruit Pudding

Flour, three cups; suet, picked fine, one cup; sour milk, one cup; soda, one-half teaspoonful; salt, one teaspoonful. Mix the flour and the suet well together. Mix the soda in a little flour, and add at the last. Put the flour and the salt into the milk, and mix all together. Add two well-beaten eggs. Put into a pudding mold about an inch of the batter, then put in a layer of fresh fruit, pared, cored, and sweetened, put in more batter, then more fruit, etc., until all is used. Do not fill nearer than three inches of the top. Serve with creamy sauce, foamy sauce, or something of the kind.

Rhubarb Charlotte

Butter a granite ware or earthen pudding pan, and lay on the bottom slices of stale bread which have been cut very thin, - crusts are just as good. On this put raw pieplant (plenty), and sugar to sweeten it. Then put on another layer of bread and pieplant and sugar, and on the top put buttered crumbs. Bake in the oven until the pieplant is done and the crumbs brown. Serve with whipped cream.

Pieplant Shortcake

Two cups of flour, one-half teaspoonful of salt, one-half teaspoonful of soda, one cup of sour milk, one-third cup of fat. Sift the soda with the flour, put in the salt, and rub the fat into the flour. Mix with the milk, manipulating as little as possible. Roll one-half inch thick. When baked, cut with a hot knife, and butter the cut sur-faces slightly. Spread pieplant on the buttered surfaces, placing one on top of the other. Serve with whipped cream.

Filling

Cut tender, fresh pieplant in inch lengths, and put to cook with only the water that clings to it when washing. When done, sweeten and remove from the stove.

Maple Sugar Sauce

Maple sugar one-fourth of a pound. Melt in one-half cup of water, and boil until it threads, then add the juice of one lemon. Beat the whites of two eggs to a stiff foam, put them and the syrup together the same as a boiled frosting, and when they are well mixed add one-half cup of cream. 12

In making pudding sauces or creams where the egg white is to be beaten stiff and the cooked mixture poured over it, it is better to beat the egg white and sugar together, as for a meringue. This gives a smoother sauce.