Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

one- fourth pound of brown sugar and stir over hot water until liquid, then add the yolks of two eggs, well beaten; stir until it thickens. Just before serving add a cup of brandy and hot water equal parts. CHERRY PUDDING. From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager. One pint of flour, one heaping teaspoonful of baking powder, lump of butter the size of a hickory nut, one pinch of salt, wet up with milk to a thick batter as stiff as for gems; add one pint of cherries with the juice strained off; stir the cherries into the batter; steam in stem cake dish; butter cake dish, and steam three-quarters of an hour. When done turn out on plate. _Sauce for same_--One cup of cherry juice, one cup of sugar, one cup of water, small lump of butter, one tablespoonful of thickening; when it boils up add two tablespoons of cherry wine and nutmeg to taste. This pudding is enough for twelve persons. BREAD AND BUTTER PUDDING. From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady Manager-at-Large. Butter thin slices of bread and place them in dish; then a layer of fruit, such as berries (or preserves will do); then another layer of bread and butter, and so on until the dish is full. Then pour beaten eggs in a quart of milk, say three eggs to the quart, over the ingredients and bake half an hour. DELICATE INDIAN PUDDING. From MRS. S. W. MCLAUGHLIN, of North Dakota, Lady Manager. One quart of milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt; boil the milk in the double boiler; sprinkle the meal into it, stirring all the while; cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and half a teaspoonful of ginger; stir the butter into the meal and milk; pour this gradually on the egg mixture. Bake slowly one hour. BAKED INDIAN PUDDING. Prom MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager. Three large tablespoons corn meal. Scald one quart sweet