aQ f= cr WH > - NOSTHEVH ae tolie: Hot Desserts for im) t ron See! “« : Pf Four rersons Graded io | Celia Harrison. ee a $ o ae) ee eee Soe a 2 2 RLS Tet “ a — natin iin een rete a er Clay eesti pied THESIS. HOT DESSERTS FOR FOUR PERSONS GRADED ACCORDING TO COST. " Cella A.Harrison. T99T. [ THESIS Economists have stated that “about forty-five percent of a man's annual income is expended for food," It has also been said that “a well-to-do French family would live on what an American house in the same condition of 11fe,wastes," These statements being true it is necessary that the housewife should study economic conditions,and stop wastes in househola expenses. This has been one of the main objects of the experiment in order that the housekeerper,knowing the number of persons she is to serve,may estimate exactly the amounts necessary to prepare,and may easily increase or decrease these amounts as she may desire. Looking over the price list she sees at once what her purse can afford. These desserts are arranged in three groiups,according to the cost for four persors,taking the market price of the winter months with the exception of dessert No.4. (7rouy I.Five to ten cents. T. Prune Whip. $.05T2 2 0z.0r I doz..Pmmes at TO cts.per 1b. $.0125 2,1/2 tbsp. sugar " 6 “™ per Ib,. 6006 2 eggs-wnites u =24 =" per doz. 292 $.0385 Sauce %.01I27 $0385 4 tbsp. cream at TO ets.per vint $.0124 I tsp.sugar | " 6 ™ per lb. . 29003 @OT27 2027 Total-------------- ©9512 Soak and cnok the prunes. Strain off the juice. Put the pulps through a strainer. add sugar to the pulp and heat enough to dissolve the sugar. The pulp should be of the consistency of fruit marmalace, when cool cut the pulp into the stiff whites. Bake in a buttered pudding dish in a slow oven,from ten to fifteen minutes. If the oven is too hot lay a paper over the dish to prevent a crust forming and not allowing 1t to rise. Serve with whippea cream or custard. Other fruits can be used in the same manner. 2. 2. Plain Rice Pudding. $.05245. 1/4 C.rice at TO cts.per lb. $.0125. T/2 tsp.salt oT # wow 200025. 1/2 tsp.nutmeg 4H 40 “4 #8 8 002T 2 tbsy.sugar " 6 " 8 eNOTO 1/4 C.stoned raisins " TO 4“ mm « 0056 2,1/2 C.milk “ 5 8 per qt. .03L Total----------- 05245 Wash and soak the rice in cold water for two hours, Drain off the water and add a half teaspoon of salt,nutmeg, Sugar,raisins and two qivps of milk, Cook in a very moderate oven for one hour, stirring twice in the first hal? hour, At the end of the hour add one half cup of milk,stir well,and cook a half hour longer. Serve in the dish in which it is cooked. | 3. Sponge Pudding. $.06764. I egg at 22 cts. per doz. $.0182 1/2 c.sugar u = 6H per 1b. ~Ot5 T/3 lemon( juice anc rind)" 25 * per doz. 0066 1/2 tsp.vanilla " To" per bottle 00074 5 tosp.water |. 2900 2/3 c.sifted flour u ge per lb. 0033 1/2 tsp.baking powder = 5O 4 nou 20025 04654 % 04634 Lemon Sauce, 2/3 c water 0000 T/3 ¢. sugar at 6 ots. per 1b. OT T tsp. cornstarch( heaping )* gs * “8 29006 T/3 lemon(rind and juice)" 25 * " doz. 066 1/3 tosp. butter “ 20 " 1b. 0041 0213 202T3S Total--------------- -96764 Beat the egg anc sugar together until light and frothy,then ada the lemon juice and grated rind,and cold water. Mix the sifted flour with the baking powder, Cut and fold into the first mixture. Beat well. Bake from twanty to thirty minutes. Serve with vanilla or lemon sauce, Sauce. Bo1l the water and sugar three minutes and add the cornstarch,wet in a little cold water. Qook six or eight minutes and add the lemon juice and rtnd and the butter. If the sauce is too thick,add more hot water until of the right consistency. Se 4. Queen of Puddings. $.07I6I6 I c.fine grated breadcrumbs at 5 cts.per lb. $.002 2 tosp.chopced raisins “ 9 * 8 0004 I egg a 624 «" “ = 6=6doz. 02 pinch of salt eN0N00I6 I tbsp. sugar v 6 *% uw 6b. 005 I ¢.milk( scant ) +5 * u 6 qt. 29T25 1/2 tsp.nutmeg " 40" Lb, 2902I 942016 $.042016 Meringue. 6 tspu.jelly or jam at I5 cts.ver glass $.006 2 egges( whites) n 24 " " aonz. 22 4 tbsp.pulverized sugar “ TO * " 1b. _2 0036 9296 2.0296 Total---------- O7ThTS Stone and “chop the raisins;soak the bread in sufficient colc water to cover until soft. Then squeeze out the water through a sieve. Make a custard of the egg,sugar,salt and milk and pour over the vbread. Stir in the raisins,grate in the nutmeg and pour the mixture into a greased pudding dish. Bake in a moderate oven from twenty to thirty minutes,or until brown anc firm on top. Whip the whites stiff,add the sugar and a little lemon juice if desired. Spread a layer of jelly over the pudding,nour the whites of the eggs over this,replace in the oven and brown slightly. 5. Fig Pucding. $.O8T9294 tT ec. flour at 2 ets.per lb. $.005 3/a4tep.baking powder “ 404 \w & ~008T 1/2 c.choyved suet “ 5 4 8 © 0062 I egg » 94" +‘ doz, 02 T/4 tsp.salt “ tT * ™ Lb, ~000125 t/8 #fig8 e —5*® «#8 &@ 01875 T/2 e.mt1k “ 5 8 8 qt. 0062 1/2 ts..sugar “ 6 4 Lb, 00T25 2089625 % 0680625 Lemon sauce ~02TS .02T3 Total--------- eNRT935 Mix the flour and baking powcer together,add finely chopped suet, egg, 8alt,the figs anc mix it with the milk into a stiff batter; adc the sugar,put the mixture into a buttered pudding mould and boil from one and a nalf to two hours, Serve with lemon sauce, prevared the same as sauce No.3. 5 8B. Chocolate Pulf.$. 0975086, I tosu.butier at 20 cts.rer 1b. $.0I24 2 tos,.flour " 2 " _ 00055 1/4 c.milk " 5 ew 4 qt. ~O0038T pinch of soda 2 eggs-yolks-—beaten light" 24 u §6doz. 292 2 tbsr.sugar “ 6 " “ =6-1b. -O0TO 4 tbosyp.grated chocolate " 5O. CU 8 017856 3 egg-whites ” 24 " u doz. 293 984906 $.084906 4 tosyv. crcam( wntuved ) " TO * u pt. ~O124 2 0124 Total--------- ©09'7306 Aad sugar to melted chocolate anc beat into the eggs. Acad thickened milk, saat for five minutes. When oanol adé to the three beaten whites anc bake in a moderate oven. Serve hot with whipped cream, 7. Prine Pudding.$.076940. 2 oz.prunes (T2) at I0 cts.per 1b. $.0T25 2 eggs-wnites “ 24 "* e §6dcod. 292 2 tbsp.pulverized sugar * TO ®* v 1b. 9065 1/4 tsap.salt * T vw # # ~000125 1/10 tsp.creamtartar »“ 60 " & 00192 5 or 6 marsh nallows o TO * 8 2O00t 942045 $.042045 Yellow Sauce. 2 eggs-yolks at 24 cts.rer doz. ~02 2 tbsp. sugar " 6 u eo 6b. e005 3/4 c.milk " 5 e& * qt, ~0094 1/4 tsp.salt " Ir “ 1b, -O00T25 1/4 tsp.vanilia " TO " ®* pottle 200037 -034895 2954895 Total----------- 0N7%B6940 Remove the stones from the cooked prunes; cut each prune into small pieces. seat the sugar,cream-of-tartar and salt lightly into the beaten whites of the eggs. Butter a pudding dish Slightly and add the mixture ane prunes alternately. Cover with marsh malliows, Bake in a very moderate oven. Serve with yellow sauce, Sauce, Sugar. 8. Soak the tapioca over night in cold water. Cook it until 6 Apple Tapioca. $.07885. 2/5 c.or T tbsy.tapioca 1/2 tsp.salt 4 apples 4 thsp. sugar Sauce, T/2 ¢. cream 4 tsrp.sugar T/2 tsy;.nutmeg at IO u 6T ae T O ae 6 at TO 00 6 ag 40 Total-------- cts.per lb. Cts. per pt. e §doZ oe 1b. “ i1b. Add to the neated milk the beaten yolks of eggs and Conk in a double bottler until it begins to thicken. $0177 © 00025 20333 OT N6T35 ¢ O6T25 eOT25 00025 29027 eOIPT OTT 297855 transparent. Stir often and add the salt. Core and pare four apvles,and rill the cores with sugar and lemon juice, Pour over them the tapioca and bake until the apoles are soft. Serve with sugar and cream, ecannea quinces, 9. Steamed Dried Cherry Pudding.$.087225. 1/2 ¢c.sour milk 4 tbsp.or 1/4 cream I tosp. sugar 1/4 tsp.salt tT ¢,flour 1/2 tsp.soda 2/3 c.dried cherries Sauce, 1/2 c.brown sugar S tbsp. water c+ NDND AHO AH Oo oO ss: 8 s&s SD Cc ts, 0 a " " 0" u per qt. u 6pt. w 61b. 0 oe J 0 a8 oe 08 0 Vartation can be made by using half pears or $0062 ~O0T24 e005 eON0T25 - 0049 ©0008 203555 ©062225 Total-------- 0987224 Prepare the mixture as for any batter and lastly stir in the fruit. (Most any fruit may be used. ) nalf hours, Steam from one to one and Serve with sugar and water boiled to a syrup. 7. TO. Cranberry a'ia Neige (Rice salls.) $.0909T6. 1/2 e.rice at I0 cts.por 1b. $.025 I ce, boiling water t/4 tsp.salt "TT «© 4 8 900016 T c.cranbderries « I0 * “ qt. 2925 ~050016 $.05001I6 Sauce T ec.cranberry juice a Io v 6 qt. 0025 1/2 c. sugar " 6 8 F® .1b, 205 3/4 tayp.cornstarch “ gg # 4 4 0009 9409 2409 Total--------- ~N98N98Tb Bo11l or steam the rice until tender. Ring small pudding clothes out of hot water and place over a bowl. Spread the rice until about one third inch thick over the cloth. Put the cranberries, with the juice drained off, in the center. Draw the cloth around until the cranberries are covered with the rice. Tfe,and steam ten minutes, Remove the-cloth, turn the rice balls on a platter or individual disnes and serve with the sauce. This makes a very attractive and palatable dessert. Any fruit can be used. Sauce, Boil the cranberry juice and sugar five minutes,and add the cornstarch, wet in a little cold water. Cook four or five minutes or until the right consistency. TI. Brides Pudding.$.O9ITOI. 1,T/3 e.milk at 5 cts.per qt. $.0166 T,2/3 tbsyp.cornstarch » 8 8 & Lb, 0002 3 thsp.cold milk e 5 8 » at. e902 I,1/2 egg,yolks yu 94" 8 doz OTS I/3 tsv.sali “ TI 4“ #8 1b, 000168 1/2 tsp.vanilia " TO" ®* bottle 90074 ! .034706 $.0%4°706 Meringue, I,1/2 eggzs,whites H 94" & doz, OTS 2 tbsp.pul. sugar " io * e 616. 202965 —N2T5 ~902TS Yellow Sauce, , 034895 2.954895 N9TTOT Heat one cup of milk in a double boiler. Mix the cornstarch to the one third cold milk,and add the yolk of eggs anc salt. Stir this mixture into the boiling milk ance cook about four minutes, stirring occasionally. Pour the mixture into a buttered pudéing dish and bake in a moderate oven for ten minutes. Let cook, cover with a meringue, and place in a moderate oven again. Serve with yellow sauce,prepared the same as No."”, T2. Uncle Tom's Pudding. $.09125. 2/3 tap. baking powder at 40 ctsS.ner 1b. $.0028 I e.stfted flour “ 2 " ue 2005 1/4 tsap.salt " I # #4 00025 t/3 c.molasses 4" 40 % © gallon 0083 T/3 c. finely chooced suet " 5 8 4 1b, 0041 2/3 tbsp. sugar “ 6 \W B® 0035 1/3 tep.ginger “ 40 4 # « ~O0T4 T/2 tsp.cinnamon * 40 8" 4 ® -002T 1/6 tsp.cloves “ 40 4" 4 & 0007 1/6 tsp.nutmeg » 40 4 #8 O 0907 1/3 c.butter milk » 5 8 4 qt, 0041 I egg “ 22 6 “ doz. 20185 $. -O5195 Brandy Sauce, O5I0O5 T tosp. butter v §20 eo 61D. eOT24 4 tbsp. sugar * 6 " . *# 092 2 tosp. brandy * 50 »# e pt. 29978 0402 20402 Total------ 0N9T25 Mix the baking powder and salt with the sifted flour,add the molasses, suet,and the rest of the dry ingredients; then add the buttermilk and egg. Butter a pudding mould and boil forty five minutes. Serve with brandy sauce. Sauce. Rub the butter to a cream in a warm bowl;add the sugar gradualliy,then the brandy. T3. Cocoanut Pudding. $.08944. 1,T/3 c.miik at 5 cts.per qt. $.0I65 2 eggs, yolks a 624 «CS e doz. O02 1/3 ¢. cocoanut *“ TO" ® ib, 0166 1/3 c.bread crumbs “ 5 4 8 8 0006 1/2 tsp.vanilia * IO" ® pvottle 00074 1/4 c. sugar | * 6 * * Ib, 20075 -N6I94 Meringue. 1/4 Cc, Agar 2 egus,whites at 6 cts.per 1b. 24 " Mix the ingredients in the order given. spread over it the meringue. Put in a moderate oven to brown. T4. Apple Dumpling.$.097825 t/2 e.sour milk 1/4 ¢c. cream IT tbsp.sugar 1/4 tsp.salt T,t/4 ¢. flour 1/2 tsp.soda 4 good sized apples Hard Sauce, T tbsp. butier 4 tbosp.sugar 1/2 tep.nutmeg Total--------- 40 Total------ doz. $.0075 202 09275 $0275 N61 94 98944 Bake one Nalf hour, then $.0062 0124 2005 ~000I25 006 ~00038 2555 2963325 $ .063325 oOT24 002 2002T 09345 20345 097825 Slice the apples into a shallow tin and pour over the batter. Bake in a moderate oven. Serve with hard sauce,which is prepared the same as No,Tf2. Group II.Ten to fifteen cents. T5. Chocolate Pudding. $.10472 7 tosp. chocalate 3/4 tbsp.flour T/4 c.milk 2,1/4 tbsp. butzer 2 eggs 2,1/4 tbsp.sugar 1/4 tsp.vanilia at 50 ots.ver 1b. 2 5 2 22 6 TO a qt. lb doz. lb. bottle $.03125 ~O0I5 ~ON8T .N0TS 0364 eOTIO 290037 08492 TO. Yellow Sauce, 2/3 c.milk at 5 cts.per qt. $.0082 T/3 c. sugar *» 6 8 * Lb, .O1 IY tsp. cornstarch( heaptne ) eo 8 ® so 8 - 0006 TI egg, yolk 4 22 8 u §6A0Ze 90T eNT98 $.0198 298492 Total---------- 10472 Mix the grated chocolate and flour with the milk,beat smooth, add fresh butter,melted and cook until it loosens from the pot. Add the yolk of one egg,stir all together and let it cool. In the mean time mix the yolk of one egg with sugar,adding first the cold dough,thern the béaten whites of eggs anc vanilla. Put the whole mixture into a buttered mould anc boil and hour. Serve with yellow sauce,which is prepared the same as No.”. 16. Apple Custard Pudding. $.I238 T,I/2 c.apples at IO cts.per doz. $.0333 T ec. grated vbreac crumds a 65 a" « 1d. 902 5 tbsp sugar * 6 “ " " OTS I tbsp.flour e 62 " “ “ eO02T I thsyp.butier “ 20 * " " ~OT24 I egg u 24 " ew anx. 02 t/5 lemon “ 295 4 4 & 9068 ° ~O9T4 Hard Sauce, $.09T4 I tbosp. butier “ 20 * " lb. ~OI84 4 tosp. sugar “ 6 “ o “ 2 093234 2 I524 Total------ 0 L238R Cook the apoles until they will mash easily,then add the sugar, butter,and the juice and rind of lemon. Mix the flour and bread crumbs,and stir into the mixture. Beat the egg until light; add the ingredients. Bake in a buttered pudding dish ina moderate oven for about thirty minutes. Serve with hard sauce or cream anc sugar. Sauce is prevared the same as NO.I2. I? Graham Pucéing.$.T226T25. T/4 c.molasses at 25 cts.uer gal. %.004 T/4 e.milk " G6 mH 4 qt, 003T 1/2 egg " 20 " 4 doz, - 0083 I,t/4 tbsp. butter HAR" “ 61D. eNI66 t/2 lemon, juice " 95 " €oz, OT 1/2 c.raisins " To " & Lb, 025 3/4 ¢.graham flour , 0037 1/8 tsp.salt HT wv owe 0000625 T/2 tap.soca " Bg Hw won .0004 t/2 tsp.einnamon " 40 4 Mon ~002T t/4 tsu.cloves — " 40 # wom ~00TOS T/2 tso.mitmeg " 40 4 uo 0021 -0764125 $ 0764125 Creamy Sauce, 1/4 coc. butter HOD OM uo .OT75 t/2 c.brown sigar H 5 ww on .0T25 2 tosp.crean " TO "™ "pt. 9062 t/2 lemon, rine end j11ice HOR on " doz, OT 0462 2 9462 TOtal------ 0 82P6TS5 Stone and chor the raisins. Sirt the dry tngredients together; beat the egg,acd molasses ,milk and butter,and stir into the ary ingredierts. Mix thowmoughly,add tne lemon juice and pour into aA buttered puccing dish. Steam one ance one fourth hours. Serve with creamy or lemon sauce, Creany Sauce. Cream tne butter and vy degrees adc the sugar and cream; beat until lignht;then add the juice and grated rind ofr lemon, Keep tn a warm place,wnen melted to a thick creamy froth, set aside but keep hot until reacy for use. T8. German Puffs.$.I%4T. % tosn. butter at 22 cts.per 1b. $.0372 t/3 c, sugar " 6 a un oo OL Tegg, yolk u 24 +" uv =6aoZ eOT 1/3 e.milk " 5 4 Hw qt, 0041 2/3 ¢c.flour u 9 u 1b 0133 1/6 tsp. soca v 8B " 8 ©9001 1/3 tsp.cream of tartar “ 60 * uN 20064 ~O8TI $.O81T Sauce, I egg,whites u 24 —(" u 6=6©do2. 0 OL T/3 c,powcered sugar " TO “™ * Lb, 018 I orange 4 295 4 4 doz, 293 -053 053 Total---------- aT oES4I T?, Beat the Sugar anc mitvter to aA cream. Wner Lignt add the unbeaten yolk of the egg. seat vigorouslty,acc tne milk and finally the flour with the soea and cream-of-tartar, Bake in buttered mufrin pans, Serve with orange sauce. Sauce. seat the whites of egg to a stiif dry froth and gradually beat in the sugar. Acc the orange juice ane rind. The orange may be used by cutting up tnto small wteces. TO, Birds Nest Pucding.$. 13918. 4 aptles at 19 ots.per doz. $.043 4 tsz~.jelly u TI5 " w 6g1ass 004 Batter T ¢c. flour u 62 u “wo 1b. 9041 T,1/8 tsp.baking powéer " 60 " & 4 02°78 2/5 e.milk " 5 8 48 qt, 9083 I egg & B24 “u 6 aOz. ~02 1/6 tsp.salt " tT 4 Ib, 00008 2/3 tbsp. butter " 20 4 ww 8 0004 tT tsy.sugar neaping . u 66 ” un 90TS6 209978 €.09928 Sauce. T tosu.butier “20 =«6 “mM ~OT24 4 "“ puiverizec sigar “IO oN ©9056 I egg u 94 WW " a 02 T tosy.brandy " 50 * “ 6pt. 29039 -0399 29399 TOtLAl-------- 2 49TS8 Peel and core four apvles,(greenings or northern spies). Put them in a shallow pan,pour over them two cups of water,cover and let boll five minutes, Drain off the water and put one teaspoonful of apole or currant jelly into each apole. Pour over the prepared batter and bake and serve with a sauce, Sauce. Cream the butter and sugar,add the yolk of egg, brandy and a little nutmeg;lastly,stir in the white of egg,beaten to a stiff froth. (Cream, sugar and nutmeg can be useé for a sauce, ) 20. Banana Croquettes, $.1440 % bananas at 30 ets.ver doz, $.08 1/4 ¢e.powcerec sugar " TO 8 Lb, Or 1/2 orange, juice " 25 4 4 doz, - OL T/2 egg " 20 "4 4 om 0083 t/4 @.bread cmunbs, " 5 © # Lb, 9005 e LOR8B $ 038 I. Orange Sauce. T &8,Water t/2 ¢e. suger at 6 cts.ver 1b. $.015 2,1/2 tsu.cornstarch heaping "8 " " " 090T5 1/2 orange, juice HOR HN doz OT t/2 tbsp. butter "2:0 " ™ Lb, 0062 t/4 lemon juice anc rind "O54 4 ang, 20025 9552 $.0352 2988 Total.------- o L440 Strip skin from bananas,cut into halves cross wise,make straight on ends. Sprinkle with pulverized sugar and turn over them the orange juice. Let them stane in a cool place for one hour turn- ing occasionally until all are flavored with the orange,then roll in the egg,tnen in the crumbs and fry in deep hot fat. Sauce. Boll the water anc sugar five minutes, add the corr- starch wet in cold water,cook five minutes,add orange juice, lemon juice and rind and serve at once. Also add the orange juice wnich was not all taken up by the bananas, 2t. Almoné Pucéing.$.I2802. 2/3 tosr. butter at 20 cts.per lb. $.00826 T,2/35 " gugar " 6 " ow - 9083 2 egZ7s * 20 nu 802. 00352 t/3 ¢e. chopped almonds " 95 4 Lb, 0852 1/3 lemon juice and rind H 85 4 4 Gox, 0066 1/2 ¢. bread cmimbs " 5 Mw * Lb, 20OL eLI259 $.TT259 Lemon Sauce, 2/5 c,hot water, T/% @. sugar * 6 48 4 8 .00413 Tt tso.cornstarcn heaping " 6B " “ e006 t/3 lemon)rind « juice) " 25 4 4 daz -0066 T/% tosp.buitter u = 20 " “ 1b. 29047 91543 201545 TOTAL--------- 2 T9802 Cream the butter adc the remainder of ingrecients in order given except the whites of egg,which should be beaten to a stiff froth anc added lastly. Bolt in a buttered pudding mould about thirty mimites, Serve with wine,cream or lemon sauce. I4. 22. Strawberry Pulr.$.142755. t,1/3 ¢.fiour at 2 cts.rer 1b. $0166 T,1/5 tsp.baking powder u 40 4 4 8 . 0066 1/4 tsp. salt. i O00T25 2/5 c.milk | " 5 w # qt, 200826 t e.strawberries “o 9 8 as 0225 1/4 ¢. sugar H 6 4M Lb, 0075. ~O6BT5R85 $. 081585 Sauce, | 2/5 tbosp.dutter w 20" woo - 00826 ’ 2/3 c. powdered sugar " TO" HoH . 02666 2 eggs,wnites u 615 on w §6©doz. eOI25 I,1/2 c.mashed berries Hw Gg 4 8 Qt, 2033'75 eORTT? -O8TT7 Total------ ~T42755 Make a soft batter. Drop into greased cups a spoonful of the batter and then of strawberries, Fill the cups in this way until two thirds full. Steam from twenty to thirty minutes, Serve with sauce. . sauce, seat the butter to a cream,stir in gradually the sugar and then ada the veaten whites of eggs. Beat all quite light and when reacy to serve add one and one half cups of mashed berries, Group Ttt.Fifteen to twenty cents. 23. Pine Apvule Pudding.$.I858. T c.milk at 5 cts.per qt. $.0124 1/3 tosp.dutter » 20" | 1b, 0041 I egg u 24" o §6dOZ. 202 1,1/2 tbsp.sugar “ 6 4% #8 Lb, 0075 1/3 lemon juice & rind » 25" | doz. 0066 6 slices of pine apvle yn 625 (8 “ —6gan 2 LO » £506 $. 1506 Orange Sauce. I c.water T/2 e. suger * 6 4 1b, .OTS 2,1/2 tsp.cornstarch(Heay,)" 8 4 8 & 2O0TS 1/2 orange, juice " 30 4 doz. ~OT25 1/2 tbsp. butier » 20 4 1b, 0062 20352 29352. Total------ L858 we ue ee + ee ew T5. Boll the milk with the butter,while boiling sprinkle in the siftec flour and stir constantly until it has formed into a smooth cough ane loosens itself from the bottom of the sauce pan. Let cool; stir one third tablespoon of butter to a cream and adc alternately the yolk of egg, sugar,milk,grated rind of lemon,and the paste: lastly ade the white of the egg beaten to a stiff froth. Bake in a deep pudding dish and sprinkle it with bread crumbds;put in a layer of the mixture,then bread crumbs,then pine apple,and so on. Bake from twenty to thirty minutes. Sauce. Boil the water and sugar together and add the cornstarch wet in a little water,and when thick enough add the orange juice. 94, English Plum Pucding.$.2060. I ec.,raisins at 9 cts.per 1b. $.0225 1/3 c. currants " T5" «# 48 205 T/3 ¢c. sugar " 6 4 4 W 02 T/2 ¢.b¥eacd crumbs " 5 8 HM O0T0 T egg u 22 ~* “u §€6©edoOZ. eOT8 2/3 c. suet » 5 4 4 Lb, - 9083 1/8 c.citron “ 25 "8 4 " -0078 T/6 lemon » 30" " doz. 0041 1/2 tsp.nutmeg “ 40" #™ Ib, ~002T 1/2 " einnamon “ 40 * " -002T 1/2 tbsp.bitter almonds e 295 4 " 0069 2,1/2 " vrancy " 50" pt. O04 1532 $.1552 Brancy Sauce, 1/4 c.butier » 20" © ib, .025 1/2 ¢.Pual. sugar “ TO“ 4 a 02 2 tosp. brandy v= =§65O 8 " pt. 29078 0528 : 29528 Total-. 2060 Stone and cut the raisins,wash and dry the currants; mix all the dry ingredients together and moisten with the egg,which should be w6ll beaten. Stir in the brandy and when all i8 well mixed, butter and flour a strong pudding cloth;put in the mixture,tie up the cloth very tightly and put into boiling water,and boil from one and a half to two hours, This quantity is better to be divided and boiled in buttered moutcs, S@mice. seat the butter to a cream,add slowly the sugar and lastly the brandy. 7g eer en ays eT ‘wage m- - ae . ee el SRY cepted es