Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

PUDDING. From MRS. LEANDER STONE, of Chicago, Lady Manager. _The following recipe for Suet Pudding has been unfailing in my family for forty years past. Sincerely yours, One cup molasses; one cup suet, chopped fine; one cup sweet milk; one cup fruit; one teaspoon salt; a piece of soda size of a pea; flour to make it as stiff as pound cake. Steam three hours. QUEEN PUDDING. Prom MRS. L. C. GILLESPIE, of Tennessee, Lady Manager. One quart of sweet milk; one pint of grated bread crumbs; one teacup of white sugar; four eggs, and butter the size of hen's egg. Beat yolks of eggs with the sugar until very light; cream butter and add to eggs and sugar; then stir in bread crumbs and after these ingredients are well mixed, pour in the milk, stirring all thoroughly. Bake in porcelain pan or granite iron, under a good fire with a well heated oven. Twenty minutes is sufficient time to bake it. You do not want it baked until it is stiff and hard, but it must quake as you lift it from the oven. You now cover the top of the pudding, first with a half glass of jelly cut in very thin slices, and over this you put the whites of the four eggs, beaten to a stiff froth, to which you add and beat in two tablespoonfuls of sugar. Put the pudding again into the stove, this time in the top, where the whites of the eggs may brown quickly. Serve cold, with cream whipped and flavored with vanilla. This, properly baked, is a delicate, delicious pudding. STEAM PUDDING. From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager. One quart flour, one coffeecup chopped raisins or currants, one teacup chopped suet, one teacup half filled with molasses, finish with brown sugar, one teaspoon soda, two teacupfuls sweet milk, a little salt, mix and steam three hours. _Steam Pudding Sauce_--Three-quarters of a cup of butter, one and a half cups of sugar, one egg, juice and grated rind of a lemon all well beaten together. Just before serving,