The San Francisco call., 1899-10-08

haIf q cupfuI of sugar and Two cupfuls q
GREG II Very nice tlr blanc mango.
MAPLE SUGAR SACCE-C-eaC1 one
teaspCOnful OF -four with q cUptCl or
butter Make q syrup lL the sugar add
the butter and Hour and ore small Tea
spoonful Of nutmeg Allow TO come 60
bob and serve.
STEAMED BERRY PUDDING - Nix
together Two cups Of Hour with One-llllI
q teasp0C1tuI 5t salt and three teaspoon
tuls OF baking powder. cream CIe-l-alE
a cup Of butter with one az sugar, add
the beaten y0Lk 0- one egg. the Hour mix
ture, one cuptu Of milk and beat thor
The beaten white or an egg steam three
hours Serve with berry sauce.
APPLE PLUM PCDDLNC-One cUpfUL
OF ralslns, one cLprII4 or sugar, one OF
fine. One cuptu Of -four, ore teaspooTrul
Of baking powder. One-half 4 CUpfUl Of
butter and two eggs, Cream the butter
and sugar, add the eggs, milk and -four
with the other Ingredients Bake one
hour and serve With hard sauce.
COCOANUT PUDDING - Thtckan one
quart Of milk with two even teaspoontUls
Of Cornstarch. Add one cUptUl Of sugar,
one teaspoonfuI butcer, one cUpfuI each
Of sugar and cOCoaCut and three eggs
well beaten Bring the milk 70 q Doll,
add the cornstarch AID other ingredients.
Pour n pudding dish and bake thirty
minutes
RICE PUDDIN&Bring three pints of
milk 10 & boil. add one cUDIul of cooked
rice, oue-haIf e cupfUI OF sugar, butter
the size OF al egg and vanilla 70 taste.
Heat and then bake one hour, stirring
constantly while cooking Serve with
whipped cream
SOUFFLE PCDDING-Bring TO q boil
three pfnCs Of milk. Cream three table
spOCnfuls Of -four with two Of butter.
SUR into the boiling milk and cook ten
rinu-es, stirring constantly Allow 10
cool and add the beaten yoIks OF four
eggs, beat well ard then add the whites
beaten 90 q sCIf froth. Bake slowly until
z gh1 brown and serve with brandy
sauce or whipped sweetened cream
CHOCOLATE PUDDINCrHeat three
plnts Of milk, add thres-qUarters OF 4
CupfUl 0f grated chocolate and corusrarch
% thicker Sweeten TO taste and favor
Wtl1 vanilla Pour into pudding cups and
set on ice TO cool Serve with whipped
cream
SUET PCDDING-Oue cupfuI Of
chopped suet, one Of brown sugar, two
cuptUIs Of Hour, one cUptLI hot water
two teaspCOEfuLs OF baking powder and
one each Of cloves, nutmeg and cinnamon
Steam from Two 10 four hours. Serve
with any sauce preferred.
APPLE DUFF-One Cupfui OF chopped
sUer, Two cuptU-S OF chopped apples, two
cupLulS or milk, Two CupLuIs Ct -four. one
cUpful OF sugar and two teaspoonfuls Of
baking powder Steam two hours and q
hall Serve with hard or brandy sauce.
BREAD PUDDINCETCast the bread
Heat three pints OF milk in an earIhen
pudding dish, break the toast into small
pieces and add 70 the milk Simmer until
soften and add one cupfuI OF sugar ard
generous amount Of butter Take from
stove, add the beaten yoIzs Of four eggs,
vanilla to taste and lastly the beaten
whites. Bake until brown and serve with
& liquid sauce.
PRCNE PUDDING-ReuOva the seeds
from stewed prunes, chop fine and add 70
the stiffiy beaten whites Of four eggs.
Bake a light brown and serve with
whipped cream
TAPIOCA WITH CHOCOLATE-S
half a cupfuI Of tapioca. Put on stove
and add TWO cupfUIs Of milk one cupfuI
sugar and plenty Of butter. Bring 10 a
boil and add the beaten yoiks Of four
eggs and half a cupfuI OF grated chOco-
late moisteEed with milk. Pour in baking
dish and add the beaten whites Bake
thirty minutes. Serve with whipped
ENGLISH APPLE PUDDING
cupful OF s11et mixed with one pint OF
-four. one teaspoonful Of ginger and half
a teaspoonful of salt. Add enough cold
water to make d dough. Roll out in small
pieces, cover with sliced apples, sprinkle
with sugar and nutmeg, roll, place in a
bag and steam one hour Serve with
brandy sauce.
ALMOND PUDDING-One quart OF
milk, five tablespoorfuls Of powdered
sugar, six eggs, three-quarters Of pound