Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

milk; stir meal in while hot; small lump butter, one cup molasses, salt; add one pint cold milk after putting in pan; bake five hours; eat with a little butter. PRUNE ROLL From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager. Soak two pounds of prunes in cold water over night; drain through a colander and seed them. Make your puff paste; roll it out; place your prunes on the paste, sprinkling with a little sugar on top; then roll smoothly. Bake in a steady heat and serve hot with hard butter sauce, or very rich wine sauce. PRUNE PUDDING. From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager. Thoroughly wash one pound of prunes; soak over night, stewing in same water until very soft; sweeten to the taste while cooking. Next mash the fruit, removing the stones, and add half a box of gelatine (previously dissolved in a little water) and whites of four eggs well beaten. Serve cold with cream. PRUNE PUDDING. From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager. To a large cup of stewed prunes (chopped fine) add a large tablespoon of sugar and a pinch of cream of tartar; then the well beaten whites of seven eggs. Bake about twenty minutes in a shallow pan or dish with a greased paper in bottom so pudding can be turned out without breaking. Serve cold with whipped cream. PRUNE PUDDING. From MRS. JOHN R. WILSON, of South Dakota, Lady Manager. One cup of prunes, one cup of raisins, one cup suet, one cup molasses, one cup bread crumbs, one-half cup milk, one and one-half cup flour, one teaspoon soda, one teaspoon each of cloves and cinnamon, one-half nutmeg. Steam three hours. BREAD PUDDING. From MRS. KATE CANTHON MCDANIEL, of Texas, Alternate Lady Manager. Place in a buttered tin alternate layers of buttered bread and raisins or chopped apples. Take the yolks of four eggs and two cups of sugar, beat until light; add a pint of sweet milk; flavor to suit taste; pour over the bread and bake in a moderate oven. When