SAUCE FOR PUDDING.--One cup of sugar, one half cup water, yolk of one
egg, one teaspoonful butter, one teaspoonful flour. Flavor with
lemon.
SUET PUDDING. MRS. P. O. SHARPLESS.
One and a half cups suet, chopped very fine and mixed thoroughly with
three cups of flour; one tablespoonful of cinnamon, one cup molasses
or sugar, and one cup sour milk. If sugar is used, mix with the flour
and suet; if molasses, mix with the sour milk, to which add one
rounded teaspoonful of soda. Add, at the last, one large cupful of
seeded raisins and one-half cup currants. Steam at least two hours.
TROY PUDDING. MRS. GEO. TURNER.
One cup of raisins, one cup of New Orleans molasses, one cup of beef
suet; one cup of sweet milk, three cups of flour, one teaspoonful of
soda, one teaspoonful each of ground cloves, ginger, and cinnamon,
saltspoon of salt; mix; pour in pudding pan, and steam from four to
six hours. Serve very hot, with sauce to suit taste. When taken from
steamer, set in oven a moment to dry the top. This rule makes three
small loaves. It will keep to warm over when needed.
PIES.
"Who dare deny the truth, there's poetry in pie?"
--Longfellow.
There are plenty of women capable of choosing good husbands (or, if
not good when chosen, of making them good); yet these same women may
be ignorant on the subject of making good pie.
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