Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

done, beat the whites to a stiff froth, add a little sugar, flavor, heap on the pudding and return to the oven until a light brown. CHOCOLATE PUDDING. From MISS MARY B. HANCOCK, of Iowa, Treasurer State Board and Alternate Lady Manager. One quart milk, heated in double kettle; six tablespoons of grated chocolate; four yolks of eggs, beaten well and mixed with eight tablespoons of sugar; two tablespoons, or a little more, of cornstarch, dissolved in a little cold milk. Let these ingredients just come to a boil and flavor with vanilla, place in pudding dish and cover on top with the stiff froth of four whites of eggs, sweetened with three large teaspoons of sugar, into which stick twenty-four separated blanched almonds. To be eaten with sweetened cream flavored with a little vanilla. DANISH PUDDING. From MARY B. HANCOCK, Ten eggs; one quart of cream; eight tablespoonfuls of sugar; one dessertspoon of vanilla. Beat the eggs and sugar together, heat the cream and pour over it. _Caramel_--Two and one-half cups of brown sugar, cooked until very brown; then add one cup of cold water and pour into the pudding and bake. DELICIOUS PUDDING. From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager. To two cups of boiling milk add four tablespoons of floor and two of butter, beaten together. When thickened, add four tablespoons sugar and yolks of eight eggs. When quite cold add whites of eggs, well beaten, and bake in moderate oven twenty minutes. Serve hot with sauce made of one-half cup of butter, beaten to a cream, one cup of sugar, added gradually; white of egg, beaten stiff. Add lemon or vanilla to taste. SUET PUDDING. From MRS. HELEN M. BARKER, of South Dakota, Lady Manager. One cup chopped suet; one cup molasses (New Orleans); one cup chopped raisins; one cup sweet milk; three cups sifted flour; one teaspoon soda dissolved in milk; spices to taste. Steam three hours. Serve with sauce made as follows: One cup of sugar; one-half cup of butter; one egg--cream well. Cook by pouring boiling water and stirring constantly. SUET